This is an easy homemade Pastrami for all the poor sods like myself who don’t live around the corner from a New York Jewish deli. Tender, juicy and with the signature pastrami spice crust, this is astonishingly straight forward to make – and is outrageously good!
Use it to make giant pastrami sandwiches on rye, or Reuben sandwiches!
Homemade Pastrami recipe
If Katz’s Deli isn’t my first stop when I land in New York, it’s my second or third stop – and probably only because I had a prior dinner commitment.
Yes, I’m that obsessed with pastrami sandwiches.
Let’s be clear about one thing here – this is not a pastrami sandwich as many people know them here in Australia. The pastrami piled high in these sandwiches are light years away from the cold, slippery cuts we get over the counter at delis.
The pastrami you get at Jewish delis in the States is tender, juicy, fall apart and loaded with that wonderful earthy spice flavours of the pastrami crust with the obligatory black pepper kick.
It’s outrageously good. OUTRAGEOUSLY!!
I have searched high and low, but the sad fact is that there is simply nowhere in Sydney that has pastrami that is anywhere near Katz’s. So I decided to take matters into my own hands and make my own pastrami.
Real pastrami is smoked for days. Days, my friends. I’ve read that the Katz’s smoker is the size of an apartment. Pastrami is serious business!
Mine is a somewhat more achievable home version – made in the slow cooker or pressure cooker.
How do I make pastrami? (The easy way!)
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Start with store bought corned beef*
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Make our own homemade pastrami spice mix which is made with everyday spices and loads of cracked pepper
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Coat beef in Spice mix, wrap in foil
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Slow cook or pressure cook until tender.
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Cool for ease of slicing before baking briefly just to seal the crust, then slice thinly, and pile high on rye bread.
* Corned Beef is beef that’s been brined, either brisket or silverside beef cuts. An economical cut sold in the fresh meat section of supermarkets. It’s called Salt Beef or Pickled Salt Beef in the UK.
Here are the spices you need for pastrami. You can buy coarsely ground cracked pepper but it’s better to grind your own if you can.
Is it as good as Katz’s?
No. And no homemade version ever will be.
But it is so darn good. So SO good. A billion times better than the stuff you buy over the counter at everyday delis. This pastrami that money can’t buy – certainly here in Australia at least, except at speciality stalls at some weekend markets.
So when you need a pastrami or Reuben sandwich fix, this will go a long way to curb your craving – until your next trip back to NYC! – Nagi x
PS If you’d like to try your hand at a real pastrami made in a smoker, I recommend this one from my friend Kevin at Kevin is Cooking.
How to make a Pastrami sandwich
Lightly toasted dark rye bread slathered with butter then mustard then piled high with lots of thinly sliced homemade pastrami. Melted cheese is optional (mandatory in my books!).
More Burgers, Sliders and Sandwiches
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Use the pastrami to make epic Reuben Sandwiches!
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A big, juicy Hamburger recipe
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Steak Sandwich – super quick
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Chicken Burger – juicy seasoned chicken breast steak with the lot!
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Nando’s Peri Peri Chicken Burger – chicken marinated in a homemade flavour bomb Peri Peri sauce
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Cubanos – The famous Cuban roast pork sandwich from The Chef movie
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Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
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Browse all Burgers and Sandwiches & Sliders recipes
WATCH HOW TO MAKE IT
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Homemade Pastrami Without a Smoker
Ingredients
- 4 lbs / 2kg good corned beef, with a thick fat cap (Note 1)
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
- Mix Spice Mix and spread out on a tray. Pat beef dry then roll in Spice Mix, coating well all over. Sprinkle with liquid smoke it using (I rarely use this).
- Place beef fat cap side down and wrap in a large sheet of foil. Repeat again with another sheet of foil and flip the beef so the fat cap is on the top.
- Place rack in slow cooker (Note 2), place beef on rack. Slow cook for 10 hours on low or electric pressure cook for 1 hour 40 minutes (see notes for oven).
- Remove beef, cool then refrigerate for 6 hours +. Reserve juices in slow cooker.
- Unwrap beef. Place rack on tray, place beef on rack. Bake 30 minutes at 180C/350F until spice crust is set.
- Remove from oven, slice thinly - pastrami will be tender. Place some pastrami in a dish, spoon over a bit of reserved juices. Cover and microwave to warm (I like to add a slice of Swiss cheese).
- New York Deli style Pastrami Sandwich: Pile high on toasted rye bread slathered with plenty of mustard of choice. Serve with pickles on the side! Plus plain potato crisps (for the full deli experience!)
- Rebuen sandwiches - see this recipe.
Recipe Notes:
Electric Pressure Cooker -you don't need to add liquid because corned beef is plump with extra liquid it has absorbed from the brining process so it drops liquid as it heats up, and it's that liquid that creates the steam that creates the pressure cooking environment. If for some reason it doesn't come to temperature (ie that whistling noise never occurs, pop in 1/2 cup of water - but I've never had to do this). You end up with the same amount of liquid at the bottom of the pot whether you slow cook or pressure cook.
Stove top pressure cooker: add 1/2 cup of water.
Oven - I haven’t tried this myself, but this is what I would do: wrap with foil one extra time, add 1/2 cup water in pan, put wrapped beef on rack in pan, cover pan tightly with foil. Recipe I reference (see below) says 110C/225F for 6 hours which sounds about right compared for the slow cooking time I use. 4. General notes: The slow cooking part tenderising the meat and allows the spice flavours to infuse. The cooling in the fridge makes it easier to slice thinly - if you try to slice hot corned beef, it crumbles. The baking seals the crust - it doesn't heat through, you want the centre cold for easier slicing. 5. SERVINGS: The corned beef will shrink by about 30%, so 2kg/4lb yields about 1.4kg/2.8lb cooked meat. Allow 300 g / 10 oz per serving for large pastrami sandwiches, as pictured. 6. Recipe loosely guided by this Allrecipes.com pastrami recipe. 7. Store leftovers for up to 5 days in the refrigerator. Reheat slices per recipe. Originally published May 2014, recipe updated June 2018 with a more streamlined, better recipe.
LIFE OF DOZER
Nobody wants Dozer on their team for a game of Jenga…
Tracy says
This is delicious! I wasn’t sure when to use the liquid smoke so I brushed it on prior to coating the meat with the spice mixture. I used the foil balls under it in the crockpot overnight. This morning I cooled and refrigerated it for the day before baking it tonight. There was plenty of rich juice in the bottom of the crockpot but the meat was so juicy and flavorful we didn’t even need it.
I became a fan of your recipes with the Slow Cooker Carnitas. This is another keeper for sure! Thank you so much for sharing.
Nagi says
Oh dear, I totally forgot to add the directions, I will add it. Thank you! N x
Karen says
can’t wait to try this it looks sooooo delicious!
you don’t have to go all the way to NY for Katz – you only have to go half way as we have Katz here in Houston . We have 2 of them and both are open 24/7 !!!
Nagi says
NO WAY! Katz’s is in other locations?? I have to find out where!!!
Danielle says
OMG I’m in love. I absolutely love Katz’s and think about it often. I wish I didn’t live on the other side of the country. I would be there every day battling the crowds. And I hate crowds.
Pastrami is one of my favs. I MUST make this. I can’t believe you can make pastrami in the slow cooker! I’m just so excited Nagi!
Once I can actually use a smoker, I do want to try Kevin’s recipe too.
Nagi says
It’s seriously amazing! Obviously not as good as Katz’s but still SO GOOOOOOOD!!!
Linda says
Hi Nagi…..if using the liquid smoke, does it get mixed in with the spices or just drizzled into the foil packet?
I would be cooking it in the Instant Pot …..Thanks
Mary says
Thank you for sharing your recipe!
I was reading online that Katzs Delicatessen is going to deliver subscription boxes world wide..
Each monthly box with have a variety.. but the subscription is pricey..
I think your recipe will be far more economical.. If I am ever in NY.. I will be sure try Katzs..
JOANN JONES says
I meant to add to my previous question that when using a pressure cooker, i thought there had to be some liquid in the pot in order to create steam/moisture. Didn’t think you could run it while dry inside.
JOANN JONES says
Thank you for posting this recipe! I absolutely LOVE pastrami. However, I have a bit of a dilemma. I will be making this in my electric pressure cooker but I cannot understand how if the corned beef is double wrapped in foil and sealed, where is the juice coming from that I see you pour on the sliced corned beef after it’s done if everything is sealed inside the foil? By the way…I live in the U.S., not far from NY state/NYC…and have been to Katz’s… and their pastrami is to die for!
Chris says
Many thanks Nagi! I really appreciate your taking the time to reply to a fan in Australia. My family and I have enjoyed many, many of your great recipes!
Thanks again
Chris
Nagi says
I’m in Australia too!!! 🙂 Sydney northern beaches! N x
Chris says
Then we’re both very lucky, Nagi!
Thanks – and keep those wonderful recipes coming!
Cashiefa says
Hi Nagi
How can one make this without a slow-cooker (alas i do not own one)
thanx
Nagi says
Hi Cashiefa! I haven’t tried that myself but in another recipe, it says 225 degrees F (110 degrees C) for 6 hours which sounds about right compared for the slow cooking time I use. 🙂 N x
Vicky says
OH MY I love pastrami!!! I am going to make some next weekend.
Nagi says
Try it try it!! 🙂
Alex says
Hi, looks great!
I have never had Katz but if you want some smoky taste, u can burn a piece of charcoal until really hot then put a few drops of neutral oil on it.
the charcoal will generate quite a bit of smoke…
Of course you need to do that in some sort of enclosure where you put the pastrami with the charcoal … 😉
Nagi says
Woaaaah…… Alex! That’s genius! I wonder if I can stick it in the slow cooker????
Alex says
Put the incandescent piece of charcoal in a heat proof plate, drizzle a couple of drops of neutral oil, close quickly and smoke for 3/5 mins. Boom, mind blown.youbjustssaved yourself hours smoking the meat 😁
Marlene says
Nagi,
You must be on the same food line that I’m on. I love love love pastrami and am I cooking this, this week. It looks fantastic and my mouth was watering when I watched the video – I will keep you informed. THANK YOU FOR PUTTING THIS ON YOUR WEBSITE. Thank you
Nagi says
You’re so welcome Marlene! I didn’t think many people would get excited about this one, SO GLAD you love it! N x
susie says
Hi Nagi This pastrami looks SO YUM! Please tell me there is a way to make it in regular oven . Maybe in dutch oven with lid at low temperature?
Aw! poor sad faced Dozer.
from susie
Nagi says
Hi Susie! I haven’t tried that myself but in another recipe, it says 225 degrees F (110 degrees C) for 6 hours which sounds about right compared for the slow cooking time I use. 🙂 N x
susie Good says
Thanks Nagi, I’m going to try this on the weekend. Should I still use the crumpled alfoil in the bottom of the dutch oven?
Theresa says
Yay!!! Can’t wait to try this. I lovelovelove pastrami!!!
Most importantly, that’s such a beautiful pic of Dozer! Berry thweet.
Theresa
Nagi says
He knocked over the Jenga tower!! 😡
Bev says
Hi Nagi,
Absolutely gonna put this on my list to try – hubby loves pastrami.
Dozer, baby, you can play on my team any day! We’ll have tons of fun.
Nagi says
You can have him! No one over here wants him on their team! 🤪
Bonnie Twitchell says
I hope Dozer, the Beautiful Golden, doesn’t eat chocolate, It is very bad for dogs and they can get very sick from it!
Nagi says
Definitely not! Dozer has no idea what chocolate tastes like 🙂 Dog carob, however, is a totally different matter!!!
Ken Herrin says
Can’t agree about Katz’s. You should try Sarge’s next time and see how you like that as well…more of a local knowledge place and the pastrami is much better in my opinion if course. Thx for the recipe as well…great work!!
Nagi says
Really!!! You got me Ken, I’m adding it to our NYC Foodie Map 🙂 https://www.recipetineats.com/new-york-food-map/
Claire says
To clarify, have you used a piece of corned beef that comes prebrined like one you’d buy in a supermarket?
Tia. It looks incredible.
Nagi says
Yes! Sorry I didn’t explain it properly I’ve added notes to clarify. I just get it from the supermarkets!
Claire says
Thank you, Nagi.
It looks absolutely wonderful and is on my to do list now.
Eha says
Oh yummy! May not have visited a New York deli during my many stays there (yes, another unbelievable Vegemite story, Nagi 🙂 !) but absolutely love pastrami and, ingredient-wise, this is easy-peasy . . . . have to work out a slow and long stove-top method, but since I work from home, if I begin in the morning . . . etc 🙂 ! Since I still have to find an acceptable store-bought version, this trial is so anticipated . . . Hi, Dozer: I don’t even know how to play Jenga . . . .
Nagi says
Dozer wants you on his team…..
Eha says
Dozer ! Mail me! Well show ‘them’ !!
Angela says
Hi Nagi,
I am interested to know why there is no brining in this recipe. i searched for your original recipe but it wasn’t on your web page. What was the purpose of brining?
Also I noted in your comments that someone said her pastrami cooked 3 hours ahead of time. My slow-cooker tends to reduce time a little so how do I know when it is cooked?
Can’t wait to make this as my husband absolutely loves pastrami and particularly reuben sandwiches!
Regards,
Angela
Nagi says
Hi Angela! I start with corned beef which is already brined so I don’t need to brine it 🙂 I’m not sure which comment that is about so I will come back if I find it to respond! As for when it’s cooked, with the long cook time it will definitely cook in this time and you can just pry the edge with 2 forks to ensure it’s tender – but we don’t want it to be fall apart, we aren’t making pulled beef here 🙂 I hope you do get a chance to try this – and your hubby LOVES it! N x