Homemade Pastrami
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
680 kcal
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Course
Main Course
Homemade Pastrami
Description
Homemade Pastrami starts with a raw corned beef brisket covered thoroughly with a coarse ground spice rub featuring black and red peppercorns, coriander seeds, smoked paprika, and powdered garlic, onion, and mustard. The peppercorns are coarsely ground to ensure a textured crust. After applying the rub, the meat is placed on a rack in a shallow pan and baked in a moderately low oven at 300°F for several hours.
The long, slow cooking tenderizes the meat and infuses it with the robust seasoning. After initial roasting, a splash of water is added and the meat is covered with foil to retain moisture, cooking until an internal temperature of 165°F is reached. Cooling the pastrami overnight in the refrigerator allows it to firm up, making it easier to slice thinly.
Sliced pastrami can be used in sandwiches or as a main protein with sides. The spice crust delivers a characteristic peppery, smoky, and aromatic finish typical of pastrami, while the corned beef base provides a briny savoriness enhanced by the rub.
Ingredients
- 4.5 - 5 pounds corned beef raw
- 1/2 cup water
Spice Rub:
- 1/2 cup brown sugar optional
- 1/4 cup black peppercorns
- 1/4 cup red peppercorn
- 2 tablespoons coriander seeds
- 1 tablespoon mustard powder
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
Instructions
- Preheat the oven to 300 degrees F.
- Add the black and red peppercorns and coriander to a coffee grinder and grind until coarsely chopped, you should see the pieces of black and red pepper individually, don't make it into a powder.
- Mix with the other spices in a large shallow dish.
- Pat dry the meat with paper towels and roll it in the spice mixture so it is covered well and uniformly on all sides.
- Place it onto a rack (if you don't have one it's ok) into a shallow baking sheet or dish.
- Cook it for 2-3 hours, after that pour in a half cup of water, and cover the meat with foil, and cook an additional 30 minutes, or until the beef reaches 165 degrees F in the center. I check the internal temperature pretty often, to make sure I don't overcook it.
- Cool the meat to room temperature wrap it in plastic wrap and cool overnight in the refrigerator.
- Thinly slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 28g | 9% |
| Protein | 44g | 88% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 153mg | 51% |
| Sodium | 3461mg | 144% |
| Potassium | 1067mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 79mg | 88% |
| Calcium | 107mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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