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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
