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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Heather says
Just finished baking the crust this morning and now having sangers with it for lunch. Divine! Easy, great recipe. Thanks Nagi for another wonderful recipe. H x
Nagi says
Wahoo! You’re so welcome Heather!
Tim F Brassil III says
Can I use a Dutch Oven instead? What temp should I set the oven to?
Nagi says
Hi Tim, the directions on how to cook in the oven are in the recipe notes – I hope you love it!
Neda says
Hello! Is it necessary to wrap in foil while in the slow cooker or pressure cooker?
Nagi says
Hi Neda, yes it is – N x
Judy says
How does wrapping it in foil in the instant pot produce enough liquid to bring up to steam without adding some water?
Laura says
Hi, I have a 2.6 pound corned beef, would I need to adjust any of the cooking times? Thanks!
Nagi says
Hi Laura, yes I’d slow cook for 6 hours instead – N x
Donna says
Being from Toronto, Canada, I was a frequent visitor to Katz’s Deli. My favorite was the smoked beef, and the dill pickles. Where in Australia can you get a decent super garlicky pickle?
Nagi says
I’m so jealous Donna! I’m yet to find a great pickle, but I’m always on the hunt though!
Tam says
Try the Israeli pickles in the kosher aisle of the supermarket for delicious pickles Nagi.
Kirsty says
Once again Nagi comes through with the goods! Thank you so much for this recipe, we made your Reuben Sandwiches with this and Oh. My. God.
We had them for Lunch, Dinner, then Lunch and Dinner again the next day lol.
Safe to say this was a hit and my husband is already asking me when I’ll be cooking it again 🙂
Nagi says
I hear ya Kristy, this one is can’t-stop-eating good!!
Jeri says
I love your website and recipes. I’ve made pastrami for years, brining for weeks, smoking for hours, etc. The biggest thing I miss is juniper berries. they are crushed with the peppercorns and smashed with the crust. I might add them to the crust, but other than that it sounds terrific.
Nagi says
I hope you give this a go, I’d love to know what you think!
Jackie says
This looks amazing! Just a question, if using a big piece of corned beef, is it possible to freeze the leftover pastrami at all? I don’t know if we’d be able to get through a big piece with just the two of us!
Also, does the beef taste super salty? Should it be rinsed first?
Thank you!
Carrie says
Sorry, but way too difficult for this old lady to even understand! And I cook everything all the time!
Barpelly says
I used this rub and smoked the corned beef. The smell is just like Katz’s deli. Huge new fan, nailed it Nagi.
Nicholas says
Hi Nagi
Love your site AND your recipes! Q 4 U: for a stove top pressure cooker, what is the pressure setting? I assume “low” but will wait for you to confirm.
Keep up the good work,
Kind regards
Nick
Nagi says
Hi Nicholas, I’m not sure about your pressure cooker but my electric one is usually on high setting – N x
Josephine B says
Oh yeah! tomorrow I’m off to the store to get me a silverside and to make this for Rueben sangers for the week. Easy lunches while we’re travelling around Oz. Thanks a million Nagi. X X
Nagi says
I hope you love it!
Jeanne Wong says
You are the greatest chef ever! Every recipe I’ve made of yours turns out super! I can’t wait to try this. Stupido me, I didn’t even realize pastrami is corned beef.
Nagi says
Oh I hope you give it a go Jeanne!! I promise you it’s well worth the effort!
Kym says
Oh gee just baked the crust the meat is moist salty and soft the pepper kick made my eyes water but can’t wait for my lunchbox sandwich thanks Nagi for another awesome recipe
Nagi says
Yum!!! I hope you love it Kym!
PattiAnn says
Great pastrami hack.
I also spread about a tablespoon or more of liquid smoke before packing on the seasoning. Gives that little kick of smoke in the finished product.
Thanks for your recipe!
Nagi says
Yes PattiAnn! I have this as an optional ingredient in the recipe ☺️
Carol Lawson says
This recipe is a keeper! The pastrami came out nice and tender. Made sandwiches with rye & pumpernickel bread, topped with cole slaw and Russian dressing. Oh so yummy good!
Bernadette Dowling says
Hi Nagi, I’m cooking this at the moment in my stove top pressure cooker. Should I have the pressure at high or low? I have it on high at the moment, but I have had to renew the water every 20 mins as it boils away. I’ve always thought that you should never let the cooker boil dry.
Nagi says
Hi Bernadette, I have an electric pressure cooker that cooks at medium pressure. I imagine if you are opening it to add more water you’re letting out all the pressure and it’s taking longer to cook. Try at a low temp and just add a cup of water into the bottom of the pressure cooker – N x
Jax says
Hi Nagi,
I’m VERY sure last time I made this you mentioned to put the beef into water over night to draw out some of the salt, which I did. But I can’t see that anywhere now…
Have I got that wrong?!
Nagi says
Hi Jax, yes that was the original recipe but I have since updated it and left the salt out in the coating, the slow cooking draws enough of the salt out I find – much easier this way! – N x
Jax says
Ok, awesome, cheers for that! And yeah, cuts out a process, too easy 😋😊
Jayne says
OH MY LORD! This is the second recipe of yours I have made and this turned out amazing! I’m so glad you have offered such an easy recipe. This was super cheap to do, super easy, super delish! Next maybe a homemade Russian dressing by Nagi? 🙂
Nagi says
It’s on the cards!!
JACK says
Great, easy recipe! Made fantastic sandwiches.
Nagi says
I’m so glad you think so Jack!
Chris-27 says
Another keeper recipe! Unexpected happenings caused the corned beef to languish in the fridge for a couple of days, after its 10 hours in the slow cooker. Today, I did the oven baking, and sliced the meat for sandwiches. The original four pounds had shrunk, a lot! Happily, a lot of fat had rendered off in the process. The flavor was spot-on, for pastrami. I’d have to cut back on pepper, so that the littles’ heads don’t explode … or, I could throw in a chicken breast for their sandwiches! So very good. Thanks!
Malia says
This was easy and delicious! Thank you for this recipe!
Nagi says
Anytime, Malia! Glad you enjoyed the pastrami 🙂 –Nx