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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Elaine Tucker says
I live on a small island in Greece and cannot get ready brined brisket. How do I brine the meat – method, quantity of water/salt etc? Any guidance woyld be very gratefully received!
Oscar says
You could try googling Tori Avey’s recipe for it, she goes into detail about making the brine.
Craig Massey says
Of the two options, pressure cooker or slow cooker, which do you prefer, or which do you think gives a better result?
Nagi says
Honestly cannot tell the difference 🙂 N x
Craig Massey says
Thank-you.
I made it, and changed these 16 things and …
Just kidding.
I made it as the slow cooker variant. The only thing I changed was to soak the corned beef in water for 24 hours.
I had made “faustrami” before, but this version was much better and I really enjoyed it. And ate far too much.
We love the pastrami made by a New York Deli inspired cafe here in Auckland and this was a good approximation. If you are ever across here and want to try it, the Federal Delicatessen by teh SkyCity casino. Amazing reubens.
Dorothy says
Is the stove top electric cooker the same as a crock pot? If not, what would you need to do for a crock pot?
Nagi says
Hi Dorothy! Crockpot is what I use, it’s just another name for a standard slow cooker so just follow the recipe as is! N x
Lynda says
Thank you for that! My question exactly!
Carol says
First time I made this the pepper seemed a bit strong.
Second time round I made it with just 2 1/2 tbs of pepper also I sprinkled liquid smoke over the meat then sealed it in the foil.
My god it was so delicious we could have eaten the whole thing but kept rest for sandwiches.
You can’t go pass this recipe it is the best out there.
Nagi says
I’m so pleased you were able to amend the spicing to your taste Carol!! I think homemade pastrami can seem like it’s stronger than store bought depending on how thick you slice it 🙂 If sliced thinly, there’s not much pepper on each slice! N x
Dennis says
Are you sure about the coriander? I made this and it is overpowering. Perhaps 2 teaspoons instead of 2 tablespoons?
Nagi says
Hi Dennis! I can’t distinguish the flavour individually once mixed with the other spices and cooked. If you do’t like it please adjust to your taste! N x
RetiredPJ says
I HAVE to try this!! Try putting coleslaw on that sandwich – yum
Suzanne says
Thank you so much for this recipe. I think I’ve nailed it! 😀 The first time I made it, I found it incredibly salty and really couldn’t eat it. But I made it again and this time, I soaked the salt beef (I’m in the UK, so salt beef, not corned beef, LOL) for 24 hours first. Bingo! Perfection. And it’s SOOOOO moist. Absolutely delicious. Thank you.
Nagi says
WHOOT! You Pastrami Queen, you!!!
Leslie Kasperowicz says
This is delicious BUT – you DO need to add liquid for it to work in an Instant Pot. I tried it both ways. I added 1 cup of beef broth and it came to pressure and cooked beautifully. I then decided to try it as written, without the liquid added. It didn’t come to pressure, didn’t seal, and didn’t cook. The countdown started but nothing was happening inside, when I took the lid off there was no liquid in there at all after well over an hour of the countdown. Add the 1 cup of beef broth and you will be golden – the drippings will still taste fabulous. I also upped the cooking time by 15 min because I felt it could have been a bit more tender after the first round.
Cooking issues aside, this is a great recipe. For the record, I have been to Katzs in NYC and Greenblatt’s in LA so I have had some amazing pastrami-gasms in my time. This obviously won’t match that, but on some homemade rye with swiss and pub mustard…yum. A solid replacement if you, like me, happen to live in a pastrami wasteland!
Gaye says
The second time I made this I added 1 teaspoon of chilli seeds to the spice mix. Wow, I reckon it tasted even better. Wrote that tip on my printed recipe, so I can do it again.
Nagi says
Love hearing that Gaye! 🙂 So glad you enjoyed this – with your special touch! N x
Carol says
Made this Sunday… all I can say is AMAZING!!!!
Nagi says
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Carol! N x
Claire says
Bless you, Nagi. Lovely recipe. It does need the 1/2 water in electric pressure cookers too, but sooo juicy and flavourful.
Nagi says
That’s great to hear Claire! Thanks for letting me know!
Suzanne says
My slow cooker has low, medium and high settings… which one would you recommend for cooking this, please? Thanks. x
Nagi says
Low please!
Paz says
Hi dearest Nagi , your recipe is bringing hope to our life !! The problem is where we live now they don’t have any kind of corned beef/brined beef, only plain old beef roasts. What do you think we could get ( and do) to mimic corned beef, to be able to make your wonderful Pastrami recipe. Any ideas we’ll appreciate to the moon and back:-)
Thank you so much !!
Cheers .
Nagi says
Hi Paz! I’m so sorry to say I haven’t made corned beef myself 🙁 I suggest googling it! N x
Paz says
Thanks Nagi……….I’ll give that task to my hubby ….🤓😁😉😉
Gaye says
This is so good. Very easy instructions and when I get told to make it again, I know it’s a winner.
Sam says
Hey Nagi,
Could you set the crust straight after the pressure cooker then refrigerate and slice the next day?
Or is it imperative to cool it before setting the crust.
Cheers,
Sam
Kelly Mahan says
I’ve never tried making homemade pastrami before, I’m curious to see how it’ll turn out. Thanks for the recipe.
Chris says
Hi Nagi, you have done it again – this Pastrami IS outrageously good, everyone loves it.
Thank you again
Nagi says
That’s terrific to hear Chris! So glad you enjoyed this! N x
Yvonne says
So the corned beef that i bought weighs 2.7Kg, how much longer would i leave that in the crock pot? Thank you
Nagi says
Hi Yvonne! Same time will be fine 🙂 It shouldn’t differ much at the thickest part from the cuts I use, and also corned beef is pretty forgiving so I err on the side of caution with my recipe. N x
Katie says
This is great. I made it for my parents the other day and had them over for a casual dinner of pastrami sandwiches. Everyone loved it. Thanks for the recipe!
Nagi says
That’s great to hear Katie! Thanks for letting me know! N x
andy boulton says
Hi Nagi
great recipe thank you
I buy pastrami from different delis and not that fussed and I felt there was more to this cold cut than I was getting..
I followed your recipe with the addition to scoring all faces of the joint to about three millimetres and rubbed the seasoning in…. I was very impressed with the result
thank you
andy from oz
Nagi says
Fantastic to hear Andy!! I so wish we could get real pastrami here in Australia 🙂 But this definitely goes a long way to curb our cravings! 🙂 N x