Prep time: 20 mins | Cook time: 11 hrs | Total time: 11 hrs 20 mins | Servings: 6-8
This homemade Pastrami is super easy to make and a smoker is not required! Enjoy tender, juicy pastrami any time with this simple homemade version.
4 pounds/2kg good corned beef, with a thick fat cap
1 1/2 teaspoons mustard powder
2 tablespoons coriander powder
1 tablespoon brown sugar
2 teaspoons onion powder
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 tablespoons liquid smoke (optional)
4 tablespoons fresh coarsely ground black pepper
How to make Homemade Pastrami Without a Smoker
Step 1: After mixing the Spice Mix, spread it out on a tray. Pat the beef, dry, then roll it in the Spice Mix, evenly coating all sides. If desired, sprinkle with liquid smoke.
Step 2: In a large sheet of foil, place the beef fat cap side down, then wrap. Do the same with another sheet of foil. Flip so the fat cap is on top.
Step 3: In a slow cooker, place a rack. On the rack, place the beef. Set to cook for 10 hours on low. You can also electric pressure cook for 1 hour 40 minutes.
Step 4: Take the beef out and allow it to cool. Once cool, place in the fridge for 6 hours or so, reserving the juices in the slow cooker.
Step 5: After 6 hours, unwrap the beef. On a tray, place a rack and the beef. Bake at 180 degrees C or 350 degrees F for about 30 minutes until the spice crust is set.
Step 6: Remove from the oven when done and thinly slice. In a dish, place some pastrami and spoon a little of the reserved juices on top. Tent and microwave to warm. If desired, you can also add a slice of Swiss cheese to the pastrami.
Step 7: If making a New York Deli style Pastrami Sandwich, pile the pastrami high on a toasted rye bread slathered with mustard. Enjoy with pickles on the side and some plain potato crisps.
For this recipe, I used store-bought corned beef. It’s called Salt Beef or Pickled Beef in the UK.
Alternately, use scrunched-up balls of foil. This will help elevate the base.
If cooking in the electric pressure cooker, you do not need to add liquid as the corned beef is already plump with extra liquid that has been absorbed from brining.
Add half a cup of water if making this on a stovetop pressure cooker.
You can make this in the oven. First, wrap the beef with foil one more time. In the pan, pour in half a cup of water. Place the wrapper beef on the rack in the pan. Tightly tent the pan with foil and bake for 6 hours at 110 degrees C or 225 degrees F.
For easier cutting, let the meat sit in the fridge. Cutting hot corned beef makes them crumble.
In the fridge, store any leftovers for up to 5 days.
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