Description
A delicious and easy homemade pastrami recipe made from store-bought corned beef, slow-cooked to tender perfection without the need for a smoker. This recipe features a flavorful spice crust and can be made using a slow cooker, electric pressure cooker, or oven.
Ingredients
Scale
Main Ingredients
- 4 lbs corned beef with 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)
Instructions
- Prepare Spice Mix and Beef: Mix all spice mix ingredients together and spread out on a tray. Pat the corned beef dry then roll it in the spice mix, coating well all over. Optionally sprinkle with liquid smoke for a smoky flavor.
- Wrap and Arrange Beef: Place the beef fat cap side down and wrap tightly in a large sheet of foil. Repeat with another sheet of foil and flip the beef so the fat cap is on top.
- Slow Cook: Place a rack in the slow cooker and put the wrapped beef on the rack. Cook on low for 10 hours or use an electric pressure cooker for 1 hour 40 minutes. Reserve the cooking juices for serving. Let the beef cool and refrigerate for at least 6 hours.
- Bake to Set 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.
- Slice and Serve: Remove from oven and slice thinly when cold. To serve warm, place slices in a dish, spoon over some reserved juices, cover and microwave until warm. Add Swiss cheese if desired.
- Assemble Sandwich: Pile pastrami high on toasted rye bread with plenty of mustard. Serve with pickles and potato crisps for an authentic deli experience.
Notes
- Use store-bought corned beef with a thick fat cap, known as salt beef or pickled beef in the UK (not canned corned beef).
- Using scrunched-up balls of foil to elevate the meat in the slow cooker prevents uneven cooking.
- In an electric pressure cooker, no added liquid is needed as the corned beef releases moisture, but if needed, add 1/2 cup water.
- For stovetop pressure cookers, add 1/2 cup water to generate steam.
- Oven method involves wrapping beef in foil with 1/2 cup water in pan, baking at 225°F (110°C) for about 6 hours.
- Cooling the meat in the fridge makes slicing thinly easier and helps preserve the texture.
- The corned beef shrinks about 30% during cooking; allow 10 oz (300 g) per serving for sandwiches.
- Leftovers keep well in the refrigerator for up to 5 days and can be reheated with reserved juices.
Nutrition
- Serving Size: 300 g
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
