Description

This Homemade Pastrami Without a Smoker recipe transforms store-bought corned beef into tender, flavorful pastrami with a robust spice crust. Using a slow cooker or electric pressure cooker, the beef is slow-cooked until tender, then baked briefly to set the crust. Perfect for deli-style sandwiches piled high on toasted rye with mustard, this method offers an easy and economical way to enjoy classic pastrami at home without the need for smoking equipment.

Ingredients

Scale

Main Ingredients

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: Mix all the spice mix ingredients together on a tray to combine evenly.
Coat the Beef: Pat the corned beef dry, then roll it in the spice mix, ensuring it is coated thoroughly all over. If using, sprinkle the liquid smoke over the beef.
Wrap the Beef: Place the beef fat cap side down on a large sheet of foil, wrap it tightly, then wrap it a second time with another sheet of foil. Flip the beef so the fat cap is on top.
Slow Cook the Beef: Place a rack inside a slow cooker to elevate the beef, then place the wrapped beef on the rack. Cook on low for 10 hours or use an electric pressure cooker for 1 hour 40 minutes.
Cool and Refrigerate: Remove the beef from the cooker and let it cool. Refrigerate for at least 6 hours or overnight to allow easier slicing. Reserve the cooking juices.
Bake to Set the Crust: Unwrap the beef and place it on a rack set on a baking tray. Bake at 350°F (180°C) for 30 minutes to set the spice crust without warming the center.
Slice and Serve: Thinly slice the pastrami and serve warm with some reserved juices, optionally microwaved with Swiss cheese. Ideal for piling on toasted rye bread with mustard and pickles for a classic New York deli-style pastrami sandwich.

Notes

Start with good quality store-bought corned beef; in the UK, use salt beef or pickled beef, not canned corned beef.
Use scrunched foil balls to elevate the beef in the slow cooker to prevent uneven cooking.
If using a stove-top pressure cooker, add 1/2 cup water; an electric pressure cooker doesn’t need added liquid due to the corned beef’s brining liquid.
For oven cooking, wrap the beef with extra foil, place on a rack with 1/2 cup water in the pan, cover tightly with foil, and bake at 225°F (110°C) for about 6 hours.
Cooling the beef before slicing is essential to avoid crumbling and to slice thinly.
Slow cooking tenderizes the meat and allows the spice flavors to infuse thoroughly.
The pastrami will shrink about 30% during cooking; plan servings accordingly with about 10 oz per serving.
Store leftovers properly in the refrigerator for up to 5 days and reheat slices gently when serving.

Nutrition

Serving Size: 140 g
Calories: 350 kcal
Sugar: 2 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 95 mg