Homemade Pastrami Recipe

If you’ve ever dreamed of biting into tender, flavorful deli-style pastrami but didn’t know where to start, I’ve got a treat for you. This Homemade Pastrami Recipe skips the smoker and fancy equipment but still delivers that mouthwatering, melt-in-your-mouth texture and that gorgeous spice crust that pastrami lovers crave. Trust me—once you try this, you’ll never want to buy the store-bought stuff again.

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Ingredients & Why They Work

Each ingredient in this Homemade Pastrami Recipe plays an important role in achieving that signature taste and texture. The corned beef provides the tender, savory base, while the spice mix adds bold, aromatic flavors. Here’s what I use and why you’ll want to pay attention to these picks when shopping.

• Corned Beef: I always look for a good quality corned beef with a thick fat cap because that fat bastes the meat during cooking, keeping it juicy and tender.
• Coarsely Ground Black Pepper: Crucial for the bold peppery crust pastrami is known for. Fresh grinding makes a big difference.
• Coriander Powder: Adds warm citrusy notes that balance the pepper’s bite.
• Mustard Powder: Brings a subtle tang and depth that wakes up the flavor profile.
• Brown Sugar: Provides a touch of sweetness and helps create a beautiful dark crust.
• Smoked Paprika: Gives that smoky flavor without needing a smoker—perfect for indoor cooking.
• Garlic Powder: Just enough garlicky punch to deepen the taste.
• Onion Powder: Layered savory flavor that plays well with the other spices.
• Liquid Smoke (Optional): I almost never use it because the smoked paprika does the trick, but it’s there if you want that extra hit of smokiness.

Tweak to Your Taste

One of my favorite things about this Homemade Pastrami Recipe is how easy it is to make it truly yours. Whether you want it extra spicy, smoky, or maybe with a bit more sweetness, you can adjust the rub or the cooking method to fit your cravings.

• More Smoky: I’ve added a bit more smoked paprika and sometimes a splash of liquid smoke when I want to mimic those city deli flavors a little more.
• Lower Sodium: Using a lower-sodium corned beef or rinsing it well before applying the rub can help if you’re watching salt intake.
• Spicier: I sometimes sprinkle crushed red pepper into the spice rub for that surprising kick that wakes up the palate.
• Different Cooking Methods: You can use a pressure cooker to save time or an oven method for a hands-off approach—I’ll share those details below.

Step-by-Step: How I Make Homemade Pastrami Recipe

Step 1: Spice It Up

First, mix together all the spices in your dry rub—black pepper, coriander, mustard, brown sugar, smoked paprika, garlic powder, and onion powder. Spread the mix out on a tray so you can roll the corned beef in it evenly. Pat your corned beef dry with paper towels—this helps the spice rub stick better—and then roll it around in that spice mix until it’s coated all over. If you’re feeling experimental, a few drops of liquid smoke spread over the meat can deepen the smoky flavor, but I find the paprika usually does the job just fine.

Step 2: Wrap and Slow Cook

Place your spice-coated beef fat cap down on a large piece of aluminum foil, then wrap it snugly, repeating with another sheet of foil. Flip it so the fat cap ends up on top—this fat slowly melts and bastes the pastrami as it cooks. Now, set a rack inside your slow cooker to keep the meat elevated above any liquid, and pop the beef on top. Set your cooker to low and let it work its magic for about 10 hours. If you’re short on time, an electric pressure cooker can do this in about 1 hour and 40 minutes, but remember, slow and low really do yield the best texture.

Step 3: Chill and Slice Easy

Once the cooking is done, take the beef out and let it cool. Pop it in the fridge for at least 6 hours or overnight. This chilling step is important—it firms the meat up so you can slice it super thin without it crumbling. While waiting, save those cooking juices because they’re liquid gold for warming up your pastrami slices later. Trust me, it makes a big difference.

Step 4: Bake to Set the Crust

Unwrap the beef, place it on a rack over a baking tray, and bake at 180°C/350°F for about 30 minutes. This step seals in the spice crust and adds just a touch of caramelization to the outside. Don’t worry about heating it all the way through—you actually want the inside cool for easier slicing.

Step 5: Serve Your Masterpiece

Slice thinly and heat a few slices in a dish with a spoonful of those reserved juices. I like to add a slice of Swiss cheese on top and microwave it gently for a melt-in-your-mouth deli-style experience. Serve on toasted rye bread slathered with mustard, with pickles and some plain potato crisps for the full New York deli vibe. You can’t go wrong!

How to Serve Homemade Pastrami Recipe

Garnishes

I love keeping it classic with sharp deli mustard and crunchy dill pickles on the side—they brighten the rich meat perfectly. Sometimes I add sauerkraut for that tangy zip or a smear of Russian dressing if I’m making a Reuben style sandwich. Fresh herbs like parsley or thyme rarely make it to the plate, but if you want a pop of green, those work well too.

Side Dishes

For sides, I’m all about simple pleasures like kettle-style potato chips or some crispy oven fries. Creamy coleslaw balances the spice and richness beautifully. And if you want to go fancy, a bowl of hot matzo ball soup alongside makes an epic deli meal.

Creative Ways to Present

Hosting a gathering? Try layering thin pastrami slices in sliders with pickles and Swiss cheese for easy party bites. Or roll up slices with cream cheese and chives for a tasty appetizer. I once served a pastrami platter at a brunch with various mustards, homemade rye crackers, and fresh veggies—it was a hit!

Make Ahead and Storage

Storing Leftovers

Leftover pastrami slices keep wonderfully in an airtight container in the fridge for up to five days. I always pour a little reserved cooking juice over the slices to keep them moist, then cover tightly with plastic wrap. It really helps keep that just-made tenderness for days.

Freezing

If you want to freeze, wrap individual slices or small portions tightly in plastic wrap, then place them in a freezer-safe bag. It freezes well for about 2 months. When you’re ready, thaw in the fridge overnight for best texture.

Reheating

I gently reheat pastrami slices by placing them in a microwave-safe dish, spooning a little reserved cooking juice over them, and covering loosely with a microwave cover. Heat in short bursts to avoid drying out. Adding a slice of cheese on top is my secret for that warm, melty deli goodness.

FAQs

Final Thoughts

This Homemade Pastrami Recipe holds a special place in my kitchen because it brings that iconic deli flavor right to your home without fuss or fancy gear. Whether you’re making a pile of classic pastrami sandwiches for a casual lunch or hosting friends who appreciate good food, this recipe delivers every time. Give it a go—I promise you’ll be grinning with that first bite, just like I was the very first time I sliced into my own homemade creation!

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