Easy Homemade Pastrami
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
12 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Pastrami
Description
The Easy Homemade Pastrami recipe starts with soaking the corned beef in water with its spice packet and brown sugar for 24 hours. Its seasoning includes coarsely ground black peppercorns and coriander seeds that form a crust when rolled onto the dried meat before roasting. The slow roast at 300 degrees, first uncovered then covered with foil after adding water, gently cooks the meat, helping it retain moisture. Cooling the pastrami in the fridge firms it up for thin slicing. Optional steaming before serving softens the slices for a deli-style texture, making it suitable for sandwiches or other uses.
The layered flavors from the soaking, spicing, and slow cooking result in a well-seasoned meat with a balance of sweetness, spice, and peppery bite. The sprinkling of crackled peppercorns adds texture contrast. While the recipe skips smoking, the oven roasting yields a flavorful homemade pastrami suitable for casual or sandwich meals. Slicing thinly after refrigeration helps achieve traditional serving thickness.
This pastrami is best served sliced for sandwiches or platters. The thin slices can be warmed or steamed before use to enhance tenderness. It can be stored in the refrigerator once cooked and sliced. The recipe allows home cooks to prepare pastrami starting from a standard corned beef brisket without specialized smoking equipment.
Ingredients
- 5 pounds corned beef in a package in your meat department, raw
- 1/2 cup brown sugar
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 1/2 cup water
Instructions
- Soak the corned beef in a bowl of water with it's spice packet and brown sugar for 24 hours.
- Using a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped, like a very coarse pepper mill would create. You should see the pieces of black pepper individually.
- Preheat the oven to 300 degrees.
- Mix the pepper and coriander seeds on a large plate
- Dry off the meat once soaked and roll it in the spice mixture.
- Place onto a rack if desired (I skipped this and it turned out fine).
- Cook for 3 hours, pour in a half cup of water, then cover with foil and cook and additional half an hour.
- Wait for the meat to cool in the refrigerator, then slice thinly or use a deli slicer for even thinner cuts.
- If desired you can steam before adding to your sandwich for the true deli experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 102mg | 34% |
| Sodium | 2304mg | 96% |
| Potassium | 595mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin C | 51.4mg | 57% |
| Calcium | 33mg | 3% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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