Homemade Pastrami Without a Smoker
User Reviews
5
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Prep Time
20 mins
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Cook Time
11 hrs
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Total Time
11 hrs 20 mins
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Servings
6 - 8
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Course
Main Course
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Cuisine
American
Homemade Pastrami Without a Smoker
Description
Homemade Pastrami Without a Smoker begins with a store-bought corned beef that retains a thick fat cap for moisture and flavor. The spice mix evenly coats the beef, enhancing its taste while slow or pressure cooking tenderizes the meat thoroughly. Wrapping the beef in foil and cooking on a rack prevents uneven cooking, while chilling after cooking firms the meat for thin slicing without crumbling. A final bake sets the spice crust, ensuring a textured exterior without reheating the interior. The tender slices can be warmed with reserved cooking juices and optionally topped with Swiss cheese for sandwiches.
The spice mix featuring black pepper and coriander provides the characteristic pastrami flavor with hints of smokiness from smoked paprika and optional liquid smoke. The cooking methods allow the meat's natural juices to concentrate for serving. Pastrami is served traditionally in a New York deli style, piled high on toasted rye bread with ample mustard and pickles, balancing the rich, spiced meat.
Practical tips include elevating the meat off the slow cooker base with foil balls to ensure even cooking and prevent the bottom from stewing in liquid. The recipe provides suggestions for alternative cooking methods and notes the typical shrinkage of corned beef during cooking to guide portioning. Leftovers keep well refrigerated up to five days and reheat effectively when sliced thin and warmed with reserved juices.
Ingredients
- 4 lbs / 2kg corned beef Note 1, with a thick fat cap
Spice Mix:
- 4 tbsp black pepper fresh coarsely ground
- 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.
Notes
- Use corned beef with a thick fat cap to maintain moisture during cooking.
- Elevate the beef off the slow cooker bottom using foil balls for even cooking and to avoid uneven liquid contact.
- The cooling step in the refrigerator firms the meat, making it easier to slice thinly without crumbling.
- Final baking sets the spice crust without reheating the meat center, preserving sliceability.
- Store leftover pastrami in the refrigerator for up to 5 days, reheating slices gently with reserved cooking juices.
- For oven cooking, wrap the beef twice in foil, add water to the pan, and cook at low temperature for several hours to replicate slow cooker results.
User Reviews
Overall Rating
5
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