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.
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Annette says
My Pastrami was so tender it almost fell apart when I cut it. It was so delicious. I also made the Reuben sandwich using the pastrami and that was delicious as well. It was a nice change to the usual slow cooked corned beef. Thanks Nagi.
Nagi says
I’m so glad you gave it a go Annette!! N x
Kerri says
I bought corned beef but upon opening the packet the is no fat attached. Is this now a lost cause?
Carlie says
We loved this pastrami. It is divine. We put it on a reuben sandwich using your recipe for lunch today and it melted in our mouths. There are plenty of leftovers for everyone for tomorrow. We cannot wait. Yum yum. Thanks Nagi.
Nagi says
Hi Kerri, it will be ok, just cook as per the recipe 🙂 N x
Trish says
Can you cook in a pressure cooker or slow cooker with no liquid?
Nagi says
Hi Trish, yes, just as per the recipe 🙂 N x
RCcola says
Nagi…I’m thinking of using my instantPot. You state that we should cook for an hour and 40 minutes but I can’t find anything about the release time. Do I perform a quick release after the cook time or a slow release first? Thanks!
Suzanne says
You don’t put any water at all in the bottom of the slow cooker? Thanks.
Michal says
I wish I had! The pastrami is great and the method is good, too, but there weren’t enough juices on the bottom, so they burned…
Audrey Foo says
Hi,
Can a steam oven replace the slow
Cooker? If so can you advise how long is the cooking time? And at what temperature to cook it in?
Josephine B says
Hi Nagi, We’ve had a Reuben Sanga when in New York and they’re to die for. However, I don’t understand what you mean in the cooking methods for the oven – at the end you have.
Recipe I reference (see below) says 110C/225F for 6 hours which sounds about right compared for the slow cooking time I use.
Well, I’ve gone back over and over to find where is the “110C/225F for 6 hours” as I can only see where we “refrigerate the meat for 6 hours”.
What do you mean for us to do at “110C/225F for 6 hours”.
Sorry, but it sounded rather confusing or maybe it’s just me having a SENIOR MOMENT.
Thanks as always fantastic recipes from you. I can’t wait to get back home as we’re away again up in Mudgee then I’ll try this.
Jenny Nguyen says
Hi there! I’m looking to make this, but I don’t see any instructions on how to remove the salt from the prepackaged corned beef. I bought an uncooked packaged corned beef from my grocery store, and I followed the instructions on the package on how to cook it. It said to boil on the stove for about an hour, then bake it. When I tried that method, the corned beef was extremely salty. I went out and bought a new package of corned beef. I want to try and make your recipe, but I’m worried that the meat will be too salty without boiling it or letting it sit in water overnight. Do you have any advice?
Russell Bowlin says
Is that piece of meat just a brisket flat or has something already been done to it to make it “corned beef?”
Nagi says
Hi Russell! The later is correct – it’s been brined in a salty solution to make it corned beef. 🙂 N x
Russell Bowlin says
Thank you for the reply. Did you bring it yourself or buy it that way?
Russell Bowlin says
Sorry, brine
Meredith says
Nagi, once again, your recipe was perfection! I’ve been wanting to make this for awhile since my hubs is a pastrami snob and I saw corned beef on sale so I went for it. I will admit I was skeptical as there was no liquid being released due to the double wrap method. Well I cooked it all day then left in the fridge overnight. Baked it this morning and haven’t stopped cramming pastrami down my face! Absolutely delicious!!
Mireya Nimmo says
Hi Nagi! Love your recipes. How many hours in the slow cooker for a smaller cut (1.2kg)? Still 10hrs seems a lot! TIA
Nagi says
Hi Mireya, I would cook for 8 hours instead for a 1.2kg piece 🙂
Michelle says
Would this freeze ok? I love pastrami but I’m not sure my family would get through that much meat in 5 days.
Nagi says
Hi Michelle, 100%! I usually make this and freeze portions of it for later 🙂
Michelle says
Can I ask what type of slow cooker you use? I have two and get varying results from both depending on what the recipe was written for. I find my ceramic one cooks hotter while my searing slow cooker takes much longer.
Jenni says
I just realised I put in a 1.5kg piece… should I cook it for shorter time in the pressure cooker?! It’s amazing by the way, last time I made it it turned out perfect!!
Jeffrey Melody says
Did you end up cooking this for 10 hours, and did it turn out okay? I have a similar issue, 1.5kg, curious if I should adjust! Thanks!
ELIZABETH KIPP says
Delicious and easy ! Way better than the recipe I was using. We made reubens with homemade rye bread. Gotta get on the treadmill now lol.
Nagi says
YUMMMM!!! I’m so glad you loved it!
Lisa Bove says
Back with and update! The pastrami was incredible. I created Reubens with your other recipes – kraut and Russian dressing. I will be making this again ASAP!
Nagi says
Wahoo! I’m so glad you loved it Lisa!
Gaybreal Babiak says
Also the liquid didn’t come out it stayed in the foil and came out really moist and good but in order to get my crust can I top it with more spice? Because the liquid kinda spread the spice around and made it look dull
Nagi says
The surface of the crust should have remained in tact after removing the foil?? Then when you refrigerate it, it will set and become firm and stuck on! That’s ok that the liquid stayed in the bottom of the foil, you must’ve wrapped it VERY well! N x
Gaybreal Babiak says
Why do refrigerate for 6 hours
Nagi says
To make the crust set 🙂 N x
Carol Stewart says
Hi Nagi – I made this yesterday in slow cooker – but with 2 sheets of foil no liquid came out so the meat cooked in liquid ! I had placed 2 flat ramekins in bottom of slow cooker to elevate – bottom of slow cooker is burnt !! What did I do wrong !!
Nagi says
Hi Carol, that doesn’t sound right – I don’t understand why the bottom of the slow cooker burnt!
Pepe Kroh says
I made this for a family dinner last night as well as the usual corned beef in case grandkids wouldn’t eat pastrami. However the pastrami was the favourite by far. Great recipe!
Nagi says
Wahoo, I’m so happy it was a hit!
Fatima Zildzic says
Hello,
Sorry I’m a little confused. Is an electric pressure cooker the same as a slow cooker?
Nagi says
Hi Fatima, no a pressure cooker uses pressure to cook where as a slow cooker just cooks at a lower temperature for longer – x
Dana says
Hi! I plan on trying to cook this to ight, but I have a question… Is the liquid smoke that you recommend hickory or mesquite? Thanks in advance! Looks amazing and I can’t wait to try it 🙂
Fatima Zildzic says
Thanks x
One more question if i’m using a 1kg corned beef do i half cook time?