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…
Jim says
Third time making this (in the oven) terrific! Don’t see how to add a pic ’cause I would.
Nagi says
I’m so glad you love it Jim!
Suzie says
Wow, this was great. I was concerned about the amount of pepper used but you are right Nagi, when sliced thinly the pepper ‘burst’ is just right (for those who enjoy pepper). Next time I’ll scale the recipe down to the 3-8 servings as there was so much meat when sliced thinly, we ate it for days even though I gave some away 🙂 Thanks Nagi x
Nagi says
Hi Suzie – I’ve frozen this as well which is a great idea for leftovers. I’m so glad you loved it – N x
Sharon says
Hi Nagi, am I able to use girello for this recipe?
Nagi says
Hi Sharon, I haven’t tried to be honest, can you buy corned girello?
Lori says
Question: do u use the spice packet that comes with corned beef? Thank you.
Nagi says
Hi Lori, our corned beef here doesn’t come with any spice packets – leave it out. I hope you love it!!
Mary C says
Made this by oven method exactly as suggested. Turned out so well with a great flavor. Really smelled great while cooking, which is usually not the case with corned beef! Next March when the cryovacs of corned beef are on sale for St. Patrick’s Day I will put several in the freezer especially for this recipe.
Nagi says
Awesome Mary!
Farrel says
Absolute delicious! I was a little confused about using an Instant Pot, I thought your directions said that water was not needed because of the liquid that cooks off the corned beef. I did add 1 1/2 c of water to my IP Ultra. The results are amazing! Thanks for such a great recipe.
Catherine MacCallum says
Hi Farrel
Did you use high or low pressure, and did you do natural release vs quick release!
Thanks, Cathy
Nagi Maehashi says
I’m so glad it worked for you Farrel!
Christine says
This looks amazing!! Does it need to be wrapped if in foil if cooking in an electric pressure cooker?
Nagi Maehashi says
Yes I wrap it in foil to keep in all those juices
Sonya says
I plan on making this for dinner next week, but we live out of a hotel (husband travels for work). Only thing available is a gas grill. I do have a slow cooker. But for the baking part , can I just place it back in foil and place it on the grill? I was thinking about trying that. Rhank ya!
Leanne says
This pastrami recipe looks phenomenal! Definitely going to try it. I’ll post a picture of the results 😃 Thanks for your amazing recipes
Jim Horton says
PS. I made my own refrigerator pickled cucumbers which were the topper to your recipe.
Nagi says
The crowning glory!! 🙂 N x
Jim Horton says
Awesome. Two of us. No left-overs. We did the SUGGESTED oven recipe. (A lower temperature 170 F initially – then upped to the suggested temp for 7 hours)
I work in NYC and can’t distinguish it from NYC Pastrami (Katz’s not included as I’m uptown)
I’m grateful for this hack!
Kudos
Jim
Nagi says
WOAH. HIGH PRAISE!!!!!
Bryan Adams says
I’m very excited to be trying this on Saturday- for Sunday. Would you recommend peppercorns ground by me or will store bought coarse ground pepper work?
Nagi says
Hi Bryan! I use store bought coarse ground. 🙂 N x
Roberta Valella says
Amazing pastrami recipe! I ran out of coriander and used cumin, what a great flavor! We had coleslaw and a homemade Russian dressing on marble rye. Excellent, thank you!
Nagi says
That’s terrific to hear Roberta! Thanks for sharing your feedback on this recipe – N x
Wade says
Do you recommend soaking the corned beef beforehand? I’m going to try this recipe but I’ve seen a lot that recommends soaking first. Thank you!!
Nagi says
Hi Wade! I used to but then I stopped and I preferred the texture of the meat. Soaking is supposed to extract some of the salt but it also makes the corned beef take in more water which dilutes the flavour of the meat. So I stopped, and I prefer it 🙂
Wade says
Would you recommend soaking the corned beef for 24 hours beforehand? I’m going to use your recipe but I’ve seen a lot that recommends the soaking first. Thank you!!
Janine Lacayo says
Love the smell of this season combination!! I’m going to cook it in the electric pressure cooker……does it still get wrapped in foil????
Nagi says
Yes it does! Holds all the flavour and juices in 🙂
Janine Lacayo says
Hi, love the sound of this recipe ….. I have one question….I’m going to use an electric pressure cooker….do I still wrap the meat in foil????
Julie says
Hi – Please clarify if water needs to be put underneath the roast in the crockpot? Thanks!
Nagi says
Nope not for crockpot Julie! Only for stove pressure cooker 🙂 N x
Gina says
If using an electric pressure cooker how long would it cook for?
Steve says
Hi Nagi,
Just wanted to check, when you say “Stove top electric cooker: add 1/2 cup of water.” above, should that say Stove top pressure cooker???
About to try this with a stovetop pressure cooker.
Thx
Steve
Nagi says
DUH! Thanks Steve 🙂 Fixing it right now!
steve says
I thought that was the case. I went ahead and made this anyhow, but massively reduced the timing for stove top pressure cooker. I typically work with a 3:2 ratio of timing between electric P-cooker and stove top due to the pressure differences, so if electric was 100 min, that would make stove top 66min. I don’t think I’ve ever pressure cooked anything for that long. I did 35 minutes and it was pretty good.