|

Homemade Pastrami Recipe

ByMadison
Jump to Recipe· 4.5 from 4 reviews

If you’ve ever dreamed of biting into a tender, flavorful deli classic without leaving your kitchen, you’re going to love this Homemade Pastrami Recipe. It’s surprisingly simple — no smoker required — and the results? Absolutely fan-freaking-tastic. Trust me, once you master this, your sandwich game will be next level. So grab your apron, and let me walk you through every delicious step!

🧡

Why This Recipe Works

  • No Smoker Necessary: You can enjoy authentic pastrami flavors using just your slow cooker or oven at home without fancy equipment.
  • Built-In Tenderizing: Slow cooking breaks down the meat beautifully, so you get tender slices every time.
  • Spice Rub Magic: The blend of black pepper, coriander, and smoked paprika creates that iconic pastrami crust and flavor.
  • Practical & Convenient: Using store-bought corned beef saves time, and the step-by-step process ensures success even for beginners.
Homemade Pastrami, Pastrami Recipe, How to Make Pastrami, Easy Deli-Style Pastrami, Homemade Deli Meat - A close-up image of a large piece of dark brown spiced beef with a coarse texture, being sliced thinly with a knife on a white marbled surface. The meat inside is red and tender with thin layers of fat visible around the edges. A woman's hand is holding the piece of beef steady while thin, almost translucent slices fall to the side, showing their smooth and slightly shiny surface. Small bits of seasoning and meat crumbs lay scattered on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Homemade Pastrami Recipe relies on a few key ingredients that come together for maximum flavor and texture. Starting with good corned beef gives you an already tender, brined base, while the spice rub adds complexity and that classic deep pastrami taste you crave.

Homemade Pastrami, Pastrami Recipe, How to Make Pastrami, Easy Deli-Style Pastrami, Homemade Deli Meat - Flat lay of a large fresh raw corned beef roast with a thick fat cap, a small white ceramic bowl filled with coarsely ground black pepper, a small white ceramic bowl of golden brown coriander powder, a small white ceramic bowl of pale yellow mustard powder, a small white ceramic bowl with light brown soft brown sugar, a small white ceramic bowl of deep red smoked paprika, a small white ceramic bowl of fine off-white garlic powder, a small white ceramic bowl of fine pale onion powder, and a small white ceramic bowl with dark amber liquid smoke placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Corned Beef: Look for one with a thick fat cap to keep the meat moist during cooking; this cut is already brined, so it’s super flavorful and tender.
  • Black Pepper (Coarsely Ground): Essential for that peppery crust and bite that defines pastrami.
  • Coriander Powder: Adds warmth and a subtle citrus note—key to balancing the pepper.
  • Mustard Powder: Brings a gentle tang and depth to the spice mix.
  • Brown Sugar: Balances the spices with a touch of sweetness and helps caramelize the crust.
  • Smoked Paprika: Gives smoky complexity without needing a smoker.
  • Garlic & Onion Powder: Add background savoriness to round out the flavors.
  • Liquid Smoke (Optional): Use sparingly if you want extra smoky depth, but it’s entirely optional.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love this recipe just as is, but you can absolutely make it your own. Don’t hesitate to dial up or down the spice blend depending on how bold you like your pastrami. I sometimes sprinkle a bit more black pepper and smoked paprika for an extra kick, especially if I’m making sandwiches for a crowd.

  • Spicy Variation: Adding a pinch of cayenne pepper to the rub gives a nice heat punch – I did this once for game day and it was a hit!
  • Smoky Boost: If you want extra smoky flavor, play with adding liquid smoke or even a touch of chipotle powder; just be cautious, a little goes a long way.
  • Dietary Options: For a leaner pastrami, you can trim some fat off the corned beef, but remember, that fat cap really helps keep it moist.

Step-by-Step: How I Make Homemade Pastrami Recipe

Step 1: Prepare the Spice Rub and Coat the Beef

Start by mixing all your spices in a shallow tray. I like to coarsely grind my black pepper fresh because it gives the best flavor punch. Then, pat the corned beef dry really well—this helps the spices stick without clumping. Rolling the beef in the spice rub is my favorite part because you can already smell those delicious aromas. For an optional smoky note, sprinkle some liquid smoke over the beef, though I usually skip this for a cleaner flavor.

Step 2: Wrap and Slow Cook for Tender Perfection

Place the beef fat cap side down on a large sheet of foil, wrap it tightly, then wrap it once more with another sheet. Flip it so the fat cap ends up on top—that fat slowly bastes the meat while cooking. I place a rack inside my slow cooker to keep the beef elevated; this prevents it from stewing in its own juices, ensuring even cooking. Then set it on low for about 10 hours. If you’re using an electric pressure cooker, reduce cooking to around 1 hour 40 minutes. The long, slow cook is how the meat becomes melt-in-your-mouth tender.

Step 3: Chill, Bake, and Set the Crust

Once the cooking finishes, remove the beef and let it cool, then refrigerate for at least 6 hours or overnight. Cooling firms it up, which makes slicing thin much easier—nobody wants crumbly pastrami! When you’re ready, unwrap and set the beef on a rack placed over a baking tray, then bake at 180°C (350°F) for 30 minutes. This final bake seals the spice crust so it doesn’t fall apart when you slice.

Step 4: Slice Thinly and Serve

Slicing thin is key for authentic pastrami texture. I like to spoon a little of the reserved juices over the sliced pastrami to keep it moist, then cover with foil and warm it gently in the microwave. Sometimes I add a slice of Swiss cheese on top to melt in that classic deli style. Then, pile it onto toasted rye bread slathered with mustard—you’re in for a treat.

💡

Pro Tips for Making Homemade Pastrami Recipe

  • Pat It Dry: Moisture on the corned beef surface makes spice rubs slide off—make sure to dry thoroughly before coating.
  • Elevate While Cooking: Using a rack or foil balls in your slow cooker helps avoid uneven cooking by keeping the meat above liquid.
  • Chill Before Slicing: It might seem counterintuitive, but chilling the cooked beef helps you get those perfect thin slices rather than crumbly chunks.
  • Seal the Crust: The final oven bake isn’t about heating the meat through, but rather locking in the spice crust texture – don’t skip it!

How to Serve Homemade Pastrami Recipe

Homemade Pastrami, Pastrami Recipe, How to Make Pastrami, Easy Deli-Style Pastrami, Homemade Deli Meat - The image shows a tall sandwich made of three slices of toasted brown nut bread. The bottom layer is bread with melted white cheese and several slices of dark red meat stacked thickly. Above it is another slice of bread topped with more meat and melted white cheese. The top slice of bread sits slightly tilted. The sandwich rests on a white marbled surface with a few potato chips scattered around and two small pickles on the side. In the background, there is a tall glass filled with a light amber drink, slightly blurred. The whole scene has warm lighting and looks appetizing. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of simple garnishes that let the pastrami shine—think classic yellow or spicy brown mustard, thinly sliced dill pickles, and maybe a bit of sauerkraut if you’re channeling that Reuben vibe. These add crunch, tang, and a perfect contrast to the rich meat.

Side Dishes

On the side, I often go for plain potato crisps or kettle chips to recreate that deli experience at home. A simple cole slaw or even a crisp cucumber salad can provide fresh balance. When I’m feeling extravagant, a bowl of matzo ball soup makes a comforting companion.

Creative Ways to Present

For special occasions, I’ve assembled pastrami platters with small rye rolls, artisanal mustards, pickled veggies, and cheeses for a fun build-your-own pastrami slider bar. It’s always a crowd-pleaser and looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your pastrami feast, store leftovers tightly wrapped in the fridge. I like using airtight containers lined with a paper towel to absorb extra moisture—this keeps the pastrami tasting fresh for up to 5 days.

Freezing

If you’re not planning to eat it all soon, slice the pastrami and freeze it in portions using freezer bags or vacuum seal bags. It defrosts easily and maintains most of its flavor and texture.

Reheating

When you reheat pastrami, do it gently—cover slices with a bit of reserved juice or broth and microwave in short bursts, or warm in a low oven wrapped in foil. This prevents drying out and keeps the meat juicy and tender.

FAQs

  1. Can I make homemade pastrami without a smoker?

    Absolutely! This recipe is designed specifically for making pastrami without a smoker by using a spice rub combined with slow cooking techniques and a final oven bake to achieve that iconic crust and flavor.

  2. Do I have to use corned beef for homemade pastrami?

    Corned beef is ideal because it’s already brined and tenderized, which simplifies the process. It’s actually the traditional starting point for pastrami, especially if you want an easier, foolproof recipe.

  3. How thin should I slice the pastrami?

    You want to slice it as thin as possible to get that delicate, tender texture typical of deli-style pastrami. Chilling the cooked meat before slicing makes this much easier and reduces crumbling.

  4. Can I add liquid smoke for more flavor?

    Yes, but use it sparingly. A little liquid smoke can enhance the smoky aroma, but too much might overpower the natural flavors and the spice rub.

  5. How long does homemade pastrami last in the fridge?

    Stored properly in an airtight container, homemade pastrami can last up to 5 days in the refrigerator.

Final Thoughts

This Homemade Pastrami Recipe has become a go-to in my kitchen when I want that deli goodness without the deli line. It’s soulful, satisfying, and totally doable even on a busy weekday if you prep ahead. I hope you give it a try—you’ll be amazed at how much this simple process can elevate corned beef into something truly special. Nothing beats the joy of piling up warm, spicy, tender pastrami on toasted rye with mustard and pickles, all made right in your own kitchen!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Pastrami Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 11 hours
  • Total Time: 11 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This homemade pastrami recipe offers a delicious way to make tender, flavorful pastrami without a smoker by using corned beef and slow cooking it with a robust spice mix. The process includes slow cooking or pressure cooking followed by baking to set the spice crust, resulting in authentic New York deli-style pastrami perfect for sandwiches.

Ingredients

Main Ingredient

  • 4 lbs corned beef with a thick fat cap

Spice Mix

  • 4 tbsp fresh coarsely ground black pepper
  • 2 tbsp coriander powder
  • 1 1/2 tsp mustard powder
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp liquid smoke (optional)

Instructions

  1. Prepare Spice Mix and Coat Beef: Mix all the spice mix ingredients and spread them out on a tray. Pat the corned beef dry, then roll it in the spice mix, coating well all over. If using, sprinkle the beef with liquid smoke.
  2. Wrap Beef for Cooking: Place the beef fat cap side down and wrap it tightly in a large sheet of foil. Repeat with another sheet of foil and flip the beef so the fat cap is on the top.
  3. Slow Cook or Pressure Cook: Place a rack inside a slow cooker or prepare foil balls to elevate the beef. Put the beef on the rack and cook on low for 10 hours. Alternatively, use an electric pressure cooker and cook for 1 hour and 40 minutes. Reserve the cooking juices after removing the beef.
  4. Cool and Refrigerate: Remove the beef from the cooker, let it cool, then refrigerate it for at least 6 hours to allow it to firm up, making it easier to slice.
  5. Bake to Set Spice Crust: Unwrap the beef and place it on a rack on a baking tray. Bake at 180C/350F for 30 minutes until the spice crust is set but the center remains cool for easier slicing.
  6. Slice and Serve: Slice the pastrami thinly. To reheat, place slices in a dish, spoon on some reserved juices, cover and microwave. Optionally add Swiss cheese. Serve piled high on toasted rye bread with mustard and pickles for a classic New York deli experience.

Notes

  • Use store-bought corned beef with a thick fat cap for best results. In the UK, ensure you use Salt Beef or Pickled Beef, not canned corned beef.
  • Use a rack or foil balls in the slow cooker to prevent the beef from sitting in liquid for even cooking.
  • If pressure cooking on the stove top, add 1/2 cup water; electric pressure cooker usually doesn’t need additional liquid due to the moisture in corned beef.
  • For oven cooking, wrap the beef extra tightly with foil, add 1/2 cup water to the pan, and cook at 110C/225F for about 6 hours.
  • Cooling the beef thoroughly before slicing makes it easier to get thin slices without crumbling.
  • The baking step sets the spice crust but doesn’t heat through the meat to keep it firm for slicing.
  • Allow about 300 g per serving for large sandwiches. The beef shrinks about 30% during cooking.
  • Leftovers can be stored up to 5 days in the refrigerator; reheat slices gently with reserved juices.

Nutrition

  • Serving Size: 300 g
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 900 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 90 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star