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…
Leah says
O.M.G.
I never! should have watched the video – now I’m dying of “I Want!” 😀 On my list of things to do on holidays at the end of the month, so I’ll come back to rate it then.
Dozer is looking at those like…”Ma! What’d you do to my stick?!?!?!” 😀
Nagi says
DO IT DO IT DO IT!!!!
Wynn says
Wow!!!! That is amazing! It’s difficult to find a gorgeous cut of corned beef like that around here, but when I do find it, I will be trying that. Not counting parking the car and dumping luggage in a hotel room, the Deli always has been our first stop in NYC too, since it’s usually been the primary reason for our going there most of the time, anyway. We’re a lot closer to NYC than you are, with it being only a 3-3.5 hr drive from here, but we can’t get good NY-style deli anymore in our immediate area either, unfortunately.
Nagi says
I’m SO JEALOUS you’re so close to NYC!!!! 😩
Wynn says
I’m So Jealous that you’re so close to fabulous beaches plus a great city! The grass is always greener elsewhere, I guess.
Norman Green says
I’m wondering, could I make a turkey pastrami by taking a whle turkey breast roast and treating like this?
Nagi says
I want to know too!!! 🙂 N x
Peter Stephenson says
Hi Nagi,
When you say corned beef, is this the stuff we Brits get from a tin of Fray Bentos or a cut of beef? I’ve found Silverside and Brisket mentioned.
Nagi says
Hi Peter! Sorry for not explaining, I didn’t realise it was called something different in the UK! It’s called Pickled Salt Beef over there 🙂 I’ve just added it in the notes! N x
Peter Stephenson says
Hi Nagi, I’ve previously bought corned (pickled beef) in Coles Maroochydore to satisfy my son’s craving for a home made “corned dog” hash, during a family visit. I couldn’t recall its name but he had difficulty finding it there.
I’ll give your recipe a go on a half quantity of meat. Do you think halving the other ingredients will work with it?
Mar says
I think you’ll find that silverside is the same. We antipodeans commonly call it corned beef.
Peter Stephenson says
Thanks Mar.
Eve Thompson says
This may sound rather silly but what cut is corned beef? the only thing I ever see in the UK that is referred to as corned beef comes in cans.
Nagi says
Not silly at all! Sorry for not explaining, I didn’t realise it was called something different in the UK! It’s called Pickled Salt Beef over there 🙂 I’ve just added it in the notes! N x
Scott says
This sounds like a great recipe, I’ll certainly try it. Is there a reason why you didn’t include a brine step.
Nagi says
Hi Scott! Poorly explained – I meant that I don’t brine myself, I start with pre brined beef ie corned beef 🙂 N x
May says
I just want to make sure I understand the pressure cooking instructions. They are the same as the slow cook method? You still wrap the beef in foil, set on trivet/rack, no liquid? I’m new to Instant Pot cooking and was under the impression you should always use some liquid to build pressure. Thanks!
May says
Here is what not to do. Do not substitue a brisket for corned beef. I know that may seem obvious. Also DONT substitue fine ground pepper for coarse. I am going to have to try the recipe again without substitions.
Nagi says
Hi May! They are absolutely the same steps if using an electric pressure cooker, I use the pressure cooker more often than the slow cooker method 🙂 You don’t need liquid because corned beef is plump with extra liquid it has absorbed from the brining process so the corned beef drops liquid as it heats up and it’s that liquid that creates the steam that creates the pressure cooking environment. You end up with the same amount of liquid at the bottom of the pot whether you slow cook or pressure cook. Thank you for the question, I will add a note to the recipe! PS If using a stove pressure cooker, please add 1/2 cup water. N x
Madeline Adler says
I cook mycornedbeefin my pressure cooker for about 90 min. I put water in bottom and the packet that comes with it. It lwayscomes outgreat. I also slicemine ith m electricknif so it looks great. Do you still wrap the meat in tin foil before u cook it in pressure cooker?
Nagi says
Yep I absolutely do. It holds all the flavour in and helps keep the spice crust on 🙂
Charina says
OMG!!! Pastrami is the absolute favorite and you have a recipe!?!!?! I was already wanting to try your Chinese bbq pork, and now this. I’m so grateful to have come across your recipes!! Thank you!
Nagi says
It’s SO CRAZY GOOD!!! Try it try it!! 🙂
Susan says
So Nagi, how long exactly does it take you to grind 4 tablespoons of black pepper…? I love pastrami but haven’t had any in years. If I make this I’ll have to hope it keeps in the freezer for years, because I think I only put pastrami on pizza, and we don’t eat sandwiches except when my husband is cooking. It just occurred to me that one could wrap pastrami in a tortilla and have a nice lunch that way. Hmm… I really like knowing how to make pastrami.
Nagi says
I TOTALLY CHEAT! I use store bought coarse milled black pepper! 🙂 N x
Gary in Arizona says
Hi Susan,
It can take a bit of time with a mortar & pedestal, but for larger quantities of spice, I use a Mr. Coffee burr grinder. Model BVMC-BMH23. You can adjust the grind with a twist of the hopper, and even adjust the amount ground. I originally bought it for coffee, but I can’t make coffee as good as the Circle K on the corner. So, it’s used for spice now. Just one suggestion. 🙂
Jason Lee says
Looks great Nagi – I’ll give it a next time I have a longing for a pastrami on Rye, which I do about twice a year.
Do you have a recipe for a proper pickle though? I’ve failed miserably, convinced it’s because I’m not using Alum.
Nagi says
Hi Jason! You mean the pickles on the side or you mean pickling the beef to make corned beef? 🙂 N x
Jason Lee says
The pickles on the side – in the UK it is nigh on impossible to buy a pickle that is anything approaching what is in a new York deli. 😀
Carol says
I don’t have a slow cooker or pressure cooker – got rid of lots of appliances when I got a thermomix.. can I do this in oven?? I adore what we called salt beef in london ! Used to get it from Italian Jewish deli – loaded with dill pickle on rye.. omg. Heaven
Nagi says
Hi Carol! 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
Mike from Chili Pepper Madness says
I’ve been meaning to do this. Thanks for the reminder! I love your method. Easy and certainly delicious. Pastrami is the best, isn’t it?
Nagi says
Aaaaaannnddd enough of a spice kick even for you!
Mike from Chili Pepper Madness says
Haha, it’s just perfect!
Chris says
No slow cooker or pressure cooker I’m afraid. But the finished pastrami sounds amazing!
Can the corned beef be cooked totally in the oven? If so, what temperature would you recommend and for how long? Would love to try it!
Nagi says
Yes you sure can Chris! Please see recipe notes! 🙂 N x
Martha B says
Have you made this in the pressure cooker? How does it compare to the slow cooker? I’d be willing to try this either way.
I always enjoy seeing Dozer at the end of your recipes. I can’t wait to have a dog around the house again.
Nagi says
My theory is that slow cooking gives the spices more time to infuse into the meat but in all honesty, I cannot tell the difference. So I pressure cook most of the time 🙂 I’m glad you enjoy seeing Dozer pics! I love sharing them – my favourite part of every post! 😂 N x
Peter @feed your soul too says
What a simple recipe you made look so amazing. I want a super big bite of the sandwich NOW!
Nagi says
Thank you Peter! N x
Jacquie says
At the top where is says Prep, cook and total time it seems to be way off for a slow cooker method. Is this time for the pressure cooking method? Sounds so good!
Nagi says
Yes it was out of date! I have fixed it now 🙂 N x
Jacquie says
Thanks Nagi. Have a wonderful day 🙂
Maggie Richardson says
How do I make corned beef? We can’t get it in the uk.
Nagi says
Hi Maggie! Sorry about that, I’ve added an explanation in there for the UK. It’s called Pickled Salt Beef or Salt beef over there 🙂 N x
Jason says
Hi, they have it in the kosher section of Tesco’s or Costco. Morrisons have it too – it’s labelled Gilbert’s Salt Beef. 👍
Nagi says
Yes! Thank you Jason, I added a note to explain this 🙂 N x
Gillian DidierSerre says
Hey Dozer..how was the jenga 😂
Thanks for for pastrami recipe ..we have a Katz’s in Toronto Canada..yup you are so right Nagi the pastrami is awesome at their deli. .will try this and send you a pic cheers xo
Nagi says
Katz’s has spread!!! WHOOOOOTTTT!!!
Jax says
I’ve made this a couple of times now, it’s really tasty!! Always served with something creamy, potato salad, coleslaw etc. The spice rub is YUM! Thank you!!
Nagi says
WOW! I’m so glad you loved this Jax! N x
Mei Harris says
Made this pastrami over the weekend and it was a hit! My son and husband loved it. Our local pastrami sandwich place charges $10.99 for a sandwich and I paid less than $6 for 4 pounds of corn beef brisket!! Makes a ton of sandwiches and so much leaner and tastier! Thanks Nagi!
Nagi says
$6 for 4 pounds of corned beef??? WWWHAAAAT???!!! 😳😳😳