Homemade Pastrami

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This homemade pastrami is tender, juicy, and packed with flavor. The spice mix, featuring cracked pepper, coriander, mustard powder, and a hint of smoked paprika, creates a mouthwatering crust that perfectly complements the rich, brined beef. It’s a recipe designed to bring that New York deli experience right into your kitchen, whether you slow-cook or pressure-cook the meat to perfection.

Pastrami is all about the balance of flavors and textures. The spiced crust adds a robust kick to the tender slices of beef, making it perfect for piling high on rye bread with mustard and pickles. It’s a sandwich that’s hearty, comforting, and guaranteed to satisfy your cravings for that classic deli taste. Ideal for weekend cooking, impress your family and friends with this easy yet gourmet treat.

Full Recipe:

4 lbs (2kg) corned beef brisket with a thick fat cap

4 tbsp 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)

Directions:

Mix all spices together to form a pastrami spice mix. Spread it on a tray evenly.
Pat the corned beef dry, then roll it in the spice mix, making sure to coat it well on all sides. Sprinkle with liquid smoke if using.
Wrap the beef tightly in a large sheet of foil. Wrap again with a second sheet, ensuring the fat cap side is up.

Place a rack in a slow cooker and place the wrapped beef on the rack. Slow cook on low for 10 hours, or use an electric pressure cooker for 1 hour 40 minutes.
Remove the beef and let it cool. Then refrigerate for 6 hours or more to make slicing easier.
Preheat the oven to 350°F (180°C). Unwrap the beef and place it on a rack over a tray.

Bake for 30 minutes until the spice crust is set.
Remove from the oven and slice thinly. For serving, warm slices in a microwave with a bit of reserved juices if needed.

Serving Suggestion: Pile the pastrami slices high on toasted rye bread with mustard, pickles on the side, and enjoy as a classic New York deli sandwich.

Prep Time: 15 minutes | Cooking Time: 10 hours (slow cooker) or 1 hour 40 minutes (pressure cooker) + baking time | Total Time: 10 hours 30 minutes (slow cooker) or 2 hours (pressure cooker)

Kcal: Approximately 300-350 kcal per serving | Servings: 6-8 servings

The Origins of Pastrami:

Pastrami has roots that trace back to Eastern Europe, specifically Romania, where it was traditionally made from lamb or goose and was a means of preserving meat through brining and smoking. When Romanian Jewish immigrants arrived in the U.S., they adapted the recipe using beef brisket and introduced it to New York City, which became the epicenter for classic pastrami sandwiches that we know and love today.

Why Use Corned Beef Brisket?

In this easy homemade version, using corned beef brisket makes the process more accessible. Corned beef is beef that’s been brined or cured in a salt solution, infusing the meat with flavor and making it tender and moist. The spice blend used in this recipe is what turns corned beef into pastrami, giving it that distinctive flavor profile with bold spices like black pepper, coriander, mustard powder, and smoked paprika.

Spice Mix for a Bold Crust:

The hallmark of pastrami is its peppery, spice-coated crust. The spice blend in this recipe is versatile and can be adjusted based on personal preference. For a spicier kick, add more black pepper or even a dash of cayenne. Smoked paprika is optional but recommended for that subtle smoky flavor, especially if you’re not using a smoker to cook the meat.

Cooking Techniques:

One of the highlights of this recipe is its flexibility in cooking methods:

Slow Cooker: Ideal for low and slow cooking, allowing the meat to tenderize over a long period. The result is juicy, tender slices with a deep flavor.
Pressure Cooker: A great option if you’re short on time. The pressure cooker infuses the pastrami with flavor quickly and keeps the meat moist. You’ll achieve similar tenderness in just over an hour compared to the longer slow-cooking time.
Oven Method (Optional): Though not covered in the main recipe, you can also use an oven for a more hands-off approach. Wrapping the meat tightly in foil and baking it low and slow achieves a similar tenderization process.

Key Tips for the Best Pastrami:

Refrigerating Before Slicing: Cooling the pastrami after cooking is crucial for easier slicing. If you try to slice the meat while it’s hot, it can crumble. Chilling helps firm up the meat, ensuring you get those classic, thin slices.
Baking for a Crust: A quick bake in the oven after slow or pressure cooking helps seal in the spice crust, giving the pastrami that authentic deli-style texture and flavor.
Serving Suggestions: While piling it high on rye bread with mustard and pickles is the classic way to serve pastrami, you can also enjoy it in wraps, on salads, or even as a protein option in pasta dishes. Melted Swiss cheese on top adds a delicious, gooey layer that enhances the pastrami’s flavors.

Storage & Leftovers:

Pastrami can be stored in the refrigerator for up to 5 days. For best results, keep the slices covered in their juices to maintain moisture. When reheating, place the slices in a dish with some of the reserved juices and microwave until warmed through. It’s also freezer-friendly; just slice and wrap in portions for easy thawing later.

Customization and Add-Ons:

This pastrami recipe is very adaptable:

Additional Spices: Feel free to experiment with spices like allspice, cloves, or even chili powder for a unique twist.

Serving with Sides: A pastrami sandwich pairs beautifully with classic deli sides like coleslaw, potato salad, or even just plain potato chips for that traditional New York deli experience.

Health & Nutritional Notes:

Pastrami is a protein-rich meat that, when made at home, allows control over the level of sodium and fat content. Since this version uses whole spices and minimal added sugars, it’s a great alternative to store-bought deli meats, which often contain preservatives and additives.

The Cultural Icon of Pastrami:

Pastrami is more than just a sandwich filling—it’s a cultural symbol of New York City, especially the Jewish delis like Katz’s, which made it iconic worldwide. These delis are known for their towering sandwiches that require a hefty appetite and two hands to enjoy. In fact, the pastrami sandwich is considered an experience rather than just a meal, and this homemade version brings a piece of that history and culture to your kitchen.

Selecting the Right Cut of Meat:

While brisket is the traditional choice for pastrami due to its tenderness and flavor, other cuts like silverside or navel can also be used. Brisket has a nice balance of lean meat and fat, which is essential for keeping the pastrami juicy and flavorful. The fat cap is especially important because it renders down during cooking, providing moisture and a rich mouthfeel.

Balancing Flavors and Seasonings:

One of the most appealing aspects of pastrami is its balance of flavors. The beef is savory and rich, while the spice crust adds heat and aromatic notes. Here’s how some key spices contribute to the overall flavor:

Black Pepper: Adds the characteristic bite and heat that pastrami is known for.

Coriander Powder: Provides a citrusy, floral note that brightens up the flavor.
Mustard Powder: Adds earthiness and depth to the spice mix.
Smoked Paprika: Offers a hint of smokiness, especially if you’re not using liquid smoke or a smoker.

If you want to elevate the flavor even further, consider adding a small amount of freshly cracked fennel seeds or a touch of cumin for a different spice dimension.

The Importance of Slow Cooking for Pastrami:

Unlike traditional smoked pastrami, which can take several days of preparation and smoking, this home-friendly version simplifies the process without compromising much on flavor. The slow cooking or pressure cooking tenderizes the brisket while allowing the spices to infuse deeply into the meat.

Slow Cooking: Provides a low-and-slow, gentle heat that breaks down the meat fibers, resulting in an exceptionally tender pastrami. It’s also quite hands-off, allowing you to focus on other tasks while the meat cooks.

Pressure Cooking: A quicker option for those who are pressed for time but still want an authentic pastrami experience. Pressure cooking seals in the flavors rapidly and ensures tenderness without drying out the meat.

The Reuben – Pastrami’s Famous Cousin:

While pastrami on rye is a classic, don’t forget its famous cousin—the Reuben sandwich. A Reuben typically features pastrami or corned beef with Swiss cheese, sauerkraut, and Russian dressing, all grilled on rye bread. The result is a melty, savory, and tangy sandwich that perfectly complements the spice-crusted pastrami.

Flavor Pairings and Meal Ideas:

Pastrami is incredibly versatile and pairs well with various accompaniments and beverages. Here are some ideas:

Cheeses: Swiss or Gruyère cheese pairs wonderfully with pastrami due to their nutty, slightly sweet flavors.
Pickles & Sauerkraut: These add acidity and crunch, cutting through the richness of the meat.
Mustard: Dijon or spicy brown mustard is a traditional condiment, adding a tangy, zesty kick.

Side Dishes: Serve with potato salad, coleslaw, pickled cucumbers, or even a fresh green salad for a balanced meal.
Beverages: For an authentic deli experience, serve with a cold beer, a classic Dr. Brown’s soda, or even a root beer float for a retro touch.

Storing and Reheating for Maximum Freshness:

Pastrami is best served warm, with its flavors more pronounced and textures more enjoyable. To store leftover pastrami:

In the Fridge: Store in an airtight container with some of the reserved cooking juices to maintain moisture.
In the Freezer: Slice the pastrami before freezing in small portions. This allows you to thaw just what you need.
Reheating Tip: For the best texture, gently warm slices in a pan with a little beef broth or leftover juices. This prevents the meat from drying out and helps retain the flavors.

A Healthy Take on Pastrami:

Making pastrami at home not only gives you control over the flavors but also makes it a healthier alternative to store-bought versions. Commercial pastrami often contains added sodium, preservatives, and sometimes even flavor enhancers. By making it yourself, you can:

Control the Sodium: Reduce the amount of salt in the spice mix if desired, or choose a low-sodium corned beef.
Adjust the Fats: Trim excess fat before cooking if you prefer a leaner meat.

Customize the Spices: Personalize the spice mix according to dietary needs or taste preferences.

Turning Your Homemade Pastrami into Different Dishes:

The versatility of homemade pastrami allows you to use it in a variety of creative dishes:

Breakfast Hash: Dice up pastrami and sauté with potatoes, onions, and bell peppers for a hearty breakfast hash.

Pastrami Salad: Toss sliced pastrami with mixed greens, cherry tomatoes, red onions, and a light vinaigrette for a flavorful, protein-rich salad.
Pizza Topping: Top a pizza with pastrami slices, mozzarella cheese, and a drizzle of mustard or Russian dressing for a deli-inspired pizza.
Pastrami Wraps: Use low-carb wraps or tortillas, fill with pastrami, fresh veggies, and your favorite spread for an easy on-the-go meal.

Serving for Special Occasions:

Homemade pastrami makes for an impressive dish at gatherings and holidays. You can create a DIY pastrami sandwich bar where guests can assemble their own sandwiches, choosing from different kinds of bread, cheeses, condiments, and toppings. It’s a fun and interactive way to enjoy this deli classic.

Fun Facts to Engage Your Readers:

Pastrami originally comes from the Turkish word “pastirma,” which means “pressed meat.”
The traditional preparation of pastrami includes a curing process, which can last from days to weeks. However, this recipe uses a pre-brined corned beef to make it achievable at home.

A well-made pastrami sandwich at a New York deli can weigh up to a pound, making it a meal not for the faint of heart!
Pastrami became a staple in Jewish delis in New York City around the late 19th and early 20th centuries, becoming an essential part of American food culture.

Conclusion

Making homemade pastrami is a flavorful and rewarding way to bring a taste of a New York deli into your home. With a spice-crusted exterior and tender, juicy slices, it’s perfect for sandwiches, salads, and more. This recipe simplifies the process without sacrificing flavor, allowing you to enjoy this iconic meat with your own twist. Whether you’re a food enthusiast, a sandwich lover, or someone looking to impress at gatherings, homemade pastrami is sure to become a new favorite!