Description

This homemade pastrami recipe replicates traditional deli flavors without requiring a smoker. Starting with a good quality corned beef, the meat is coated with a robust spice mix, slow cooked or pressure cooked until tender, chilled to firm up for easier slicing, and finished with a brief bake to set the spice crust. Serve warm slices piled high on rye bread with mustard and pickles for a classic New York deli-style pastrami sandwich experience.

Ingredients

Scale

Main Ingredient

4 lbs corned beef with a thick fat cap

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)

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Instructions

Prepare the Spice Mix: Combine black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, and onion powder in a bowl. Spread the mixture out on a tray for easy rolling.
Coat the Beef: Pat the corned beef dry with paper towels. Roll the beef in the spice mix thoroughly, ensuring all sides are evenly coated. If using, sprinkle liquid smoke evenly over the beef.
Wrap the Beef: Place the beef fat cap side down on a large sheet of foil and wrap tightly. Repeat with a second sheet of foil, then flip the wrapped beef so the fat cap is on top.
Slow Cook or Pressure Cook: Place a rack inside your slow cooker or pressure cooker to elevate the beef. Set the wrapped beef on the rack, then slow cook on low for 10 hours or pressure cook for 1 hour 40 minutes.
Cool and Refrigerate: Carefully remove the beef from the cooker and reserve the cooking juices. Let the beef cool, then refrigerate uncovered for at least 6 hours or overnight to firm up for slicing.
Bake to Set the Crust: Preheat the oven to 180C (350F). Unwrap the beef and place it on a rack set over a baking tray. Bake for 30 minutes until the spice crust sets. The center should remain cold for easier slicing.
Slice and Serve: Thinly slice the pastrami against the grain. Place slices in a dish and spoon over some of the reserved cooking juices. Cover and warm in the microwave; optionally add a slice of Swiss cheese.
Assemble Sandwiches: For authentic New York deli style, pile warm pastrami on toasted rye bread with plenty of mustard. Serve with pickles and plain potato crisps for a full deli experience.

Notes

Use good-quality store-bought corned beef with a thick fat cap for best results. In the UK, use salt beef or pickled beef instead of canned corned beef.
Elevate the beef off the bottom of the cooker using a rack or scrunched foil balls to ensure even cooking and prevent the bottom from cooking in liquid.
If using an electric pressure cooker, typically no added liquid is needed as corned beef releases moisture; if the cooker does not reach pressure, add 1/2 cup water.
For stovetop pressure cookers, add 1/2 cup of water before cooking.
Oven method (not tested): wrap beef with extra foil, add 1/2 cup water to pan, place beef on a rack in the pan, cover tightly, and bake at 110C (225F) for about 6 hours.
Slow cooking tenderizes meat and lets spice flavors infuse; chilling makes slicing easier and baking seals the crust without reheating the interior.
Expect the corned beef to shrink by about 30% during cooking; 4 lbs yields approximately 2.8 lbs cooked meat, enough for about 9 servings at 10 oz each for large sandwiches.
Store leftovers up to 5 days in the refrigerator; reheat slices gently before serving.

Nutrition

Serving Size: 100 g
Calories: 250 kcal
Sugar: 2 g
Sodium: 900 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 75 mg