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!)
Start with store bought corned beef*
Make our own homemade pastrami spice mix which is made with everyday spices and loads of cracked pepper
Coat beef in Spice mix, wrap in foil
Slow cook or pressure cook until tender.
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!).
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Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
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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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Nagi, once again, your recipe was perfection! I’ve been wanting to make this for awhile since my hubs is a pastrami snob and I saw corned beef on sale so I went for it. I will admit I was skeptical as there was no liquid being released due to the double wrap method. Well I cooked it all day then left in the fridge overnight. Baked it this morning and haven’t stopped cramming pastrami down my face! Absolutely delicious!!
Hi Nagi! Love your recipes. How many hours in the slow cooker for a smaller cut (1.2kg)? Still 10hrs seems a lot! TIA
Hi Mireya, I would cook for 8 hours instead for a 1.2kg piece 🙂
Would this freeze ok? I love pastrami but I’m not sure my family would get through that much meat in 5 days.
Hi Michelle, 100%! I usually make this and freeze portions of it for later 🙂
Can I ask what type of slow cooker you use? I have two and get varying results from both depending on what the recipe was written for. I find my ceramic one cooks hotter while my searing slow cooker takes much longer.
I just realised I put in a 1.5kg piece… should I cook it for shorter time in the pressure cooker?! It’s amazing by the way, last time I made it it turned out perfect!!
Did you end up cooking this for 10 hours, and did it turn out okay? I have a similar issue, 1.5kg, curious if I should adjust! Thanks!
Delicious and easy ! Way better than the recipe I was using. We made reubens with homemade rye bread. Gotta get on the treadmill now lol.
YUMMMM!!! I’m so glad you loved it!
Back with and update! The pastrami was incredible. I created Reubens with your other recipes – kraut and Russian dressing. I will be making this again ASAP!
Wahoo! I’m so glad you loved it Lisa!
Also the liquid didn’t come out it stayed in the foil and came out really moist and good but in order to get my crust can I top it with more spice? Because the liquid kinda spread the spice around and made it look dull
The surface of the crust should have remained in tact after removing the foil?? Then when you refrigerate it, it will set and become firm and stuck on! That’s ok that the liquid stayed in the bottom of the foil, you must’ve wrapped it VERY well! N x
Why do refrigerate for 6 hours
To make the crust set 🙂 N x
Hi Nagi – I made this yesterday in slow cooker – but with 2 sheets of foil no liquid came out so the meat cooked in liquid ! I had placed 2 flat ramekins in bottom of slow cooker to elevate – bottom of slow cooker is burnt !! What did I do wrong !!
Hi Carol, that doesn’t sound right – I don’t understand why the bottom of the slow cooker burnt!
I made this for a family dinner last night as well as the usual corned beef in case grandkids wouldn’t eat pastrami. However the pastrami was the favourite by far. Great recipe!
Wahoo, I’m so happy it was a hit!
Hello,
Sorry I’m a little confused. Is an electric pressure cooker the same as a slow cooker?
Hi Fatima, no a pressure cooker uses pressure to cook where as a slow cooker just cooks at a lower temperature for longer – x
Hi! I plan on trying to cook this to ight, but I have a question… Is the liquid smoke that you recommend hickory or mesquite? Thanks in advance! Looks amazing and I can’t wait to try it 🙂
Thanks x
One more question if i’m using a 1kg corned beef do i half cook time?
Just finished baking the crust this morning and now having sangers with it for lunch. Divine! Easy, great recipe. Thanks Nagi for another wonderful recipe. H x
Wahoo! You’re so welcome Heather!
Can I use a Dutch Oven instead? What temp should I set the oven to?
Hi Tim, the directions on how to cook in the oven are in the recipe notes – I hope you love it!
Hello! Is it necessary to wrap in foil while in the slow cooker or pressure cooker?
Hi Neda, yes it is – N x
How does wrapping it in foil in the instant pot produce enough liquid to bring up to steam without adding some water?
Hi, I have a 2.6 pound corned beef, would I need to adjust any of the cooking times? Thanks!
Hi Laura, yes I’d slow cook for 6 hours instead – N x
Being from Toronto, Canada, I was a frequent visitor to Katz’s Deli. My favorite was the smoked beef, and the dill pickles. Where in Australia can you get a decent super garlicky pickle?
I’m so jealous Donna! I’m yet to find a great pickle, but I’m always on the hunt though!
Try the Israeli pickles in the kosher aisle of the supermarket for delicious pickles Nagi.
Once again Nagi comes through with the goods! Thank you so much for this recipe, we made your Reuben Sandwiches with this and Oh. My. God.
We had them for Lunch, Dinner, then Lunch and Dinner again the next day lol.
Safe to say this was a hit and my husband is already asking me when I’ll be cooking it again 🙂
I hear ya Kristy, this one is can’t-stop-eating good!!
I love your website and recipes. I’ve made pastrami for years, brining for weeks, smoking for hours, etc. The biggest thing I miss is juniper berries. they are crushed with the peppercorns and smashed with the crust. I might add them to the crust, but other than that it sounds terrific.
I hope you give this a go, I’d love to know what you think!
This looks amazing! Just a question, if using a big piece of corned beef, is it possible to freeze the leftover pastrami at all? I don’t know if we’d be able to get through a big piece with just the two of us!
Also, does the beef taste super salty? Should it be rinsed first?
Thank you!
Sorry, but way too difficult for this old lady to even understand! And I cook everything all the time!
I used this rub and smoked the corned beef. The smell is just like Katz’s deli. Huge new fan, nailed it Nagi.
Hi Nagi
Love your site AND your recipes! Q 4 U: for a stove top pressure cooker, what is the pressure setting? I assume “low” but will wait for you to confirm.
Keep up the good work,
Kind regards
Nick
Hi Nicholas, I’m not sure about your pressure cooker but my electric one is usually on high setting – N x