Easy Homemade Pastrami

My homemade pastrami tastes exactly like something from a deli. It's so easy to make, packed with flavor and does NOT need a smoker. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 130kcal

Author Arman Liew

Ingredients

2 1/2 pounds corned beef
3 tablespoons black pepper
1 1/2 teaspoons coriander powder
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 1/4 teaspoons onion powder
1 1/4 teaspoons garlic powder

Instructions

Pat dry the corned beef.
Combine black pepper, coriander, sugar, smoked paprika, onion, and garlic powder in a bowl.
Spread the spice mixture onto the baking tray and distribute evenly. Roll the corned beef through the mixture so the beef is evenly coated.
Place a rack in a slow cooker. Wrap the beef with one layer of aluminum foil, then wrap it with a second piece of the foil. Place the corned beef on top of the wire rack, making sure any fatty parts are on top.
Slow-cook the beef for 10 hours.
Remove the beef from the slow cooker and refrigerate for 6 hours.
Preheat oven to 180C/350F.
Place a wire rack on a baking sheet and bake the unwrapped beef for 30 minutes to form the crust.
Cool the beef completely before slicing

Video

Notes

TO STORE: Store leftover deli slices in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Wrap the meat tightly in plastic or aluminum foil and freeze for 1-2 months. Let it thaw completely before serving.

Variations

Montreal smoked meat. This is very similar, except it uses different spices. To accomplish this flavor, use a store-bought pickling spice mix. It contains most of the spices I used, plus mustard seeds, bay leaves, and ginger.

Add smoke flavor. For a more classic smoky flavor, add 1-2 teaspoons of smoke flavor to the seasoning mix and brush it on the meat before slow cooking.

Nutrition