Homemade Pastrami features a bold spice crust over tender, juicy corned brisket. This deli favorite is surprisingly simple to make at home and makes outstanding sandwiches.
This pastrami is fantastic piled high on fresh rye with sauerkraut and spicy mustard or Russian dressing. Add Swiss cheese and dill pickle relish and you’ll have a classic deli experience at home.
Oven Baked Pastrami Recipe
Once you know how to make pastrami, you can enjoy it whenever you like without a trip to the deli. Making it from scratch is usually more economical than buying pre-sliced meat, and you’ll have plenty to enjoy for sandwiches, salads, or warm mains.
The process is straightforward: start with brined corned beef, coat it in a coarse, dark spice rub, then cook until tender. The result is a richly seasoned outer crust with succulent beef beneath.
What is pastrami?
Pastrami starts with brined beef—commonly corned brisket—coated in a peppery, aromatic spice blend and then cooked until the exterior forms a deep, flavorful crust. It’s traditionally sliced thin and served in sandwiches, added to pasta, or shaved over salads.
Is pastrami healthy to eat?
Pastrami can be a relatively lean choice compared with many deli meats. Because it’s beef, it provides a good amount of protein. Nutritional content varies by cut and preparation, so portion control and balancing with vegetables make it part of a healthy meal.
What kind of meat is used to make pastrami?
Pastrami is made from beef, typically corned beef. Traditional cuts include the navel (below the ribs) or deckle (from the shoulder), while brisket is also commonly used today. You can buy pre-brined corned beef or make your own by brining brisket for several days.
About corned beef and brining
Corned beef is brisket cured in a pickling brine for at least five days. To make corned beef at home, simmer pickling spices and salt to create the brine, chill it, then submerge the brisket in the refrigerated brine for several days. After brining, rinse and simmer with pickling spices until tender—then it’s ready to use as pastrami or in other dishes like cabbage and hash.
How to make Homemade Pastrami from scratch
- Make the spice crust: Coarsely grind black and red peppercorns with coriander, then mix with the remaining spices.
- Coat the corned beef: Pat the meat dry, then press the spice mixture firmly onto all sides so it adheres well.
- Bake: Roast in a 300°F oven for about 2–3 hours. Add 1/2 cup water, cover with foil, and cook an additional 30 minutes or until the internal temperature reaches the target described below.
- Cool: Remove from the oven and chill completely, ideally overnight, to firm the crust for easier slicing.
- Slice and serve: Slice thin and enjoy on sandwiches, salads, or as a main.
Recipe Variations
- Different meats: Try lamb or turkey for a unique twist.
- New England-style: Add paprika to the spice mix for color and depth.
- Smoked pastrami: If you have a smoker, smoke the spiced corned beef instead of baking for a deeper, woodsy flavor.
How to know when pastrami is done
Use an instant-read thermometer. For a tender result, aim for an internal temperature around 200°F when finished if you want very tender, pull-apart meat; some recipes target 165°F before a final rest depending on method. The meat will shrink slightly and the crust will darken—often nearly black—where the spices have caramelized.
Best cooking methods
Grilling or finishing slices on a hot griddle adds great caramelization. Baking is convenient, pan-frying adds crisp edges, and steaming before serving recreates the classic tender New York deli texture. Smoking at a low temperature imparts the most authentic flavor if you have the equipment.
Grill and smoker instructions
On the grill: cook low and slow to develop smoky flavor, ensuring the spice crust stays intact. In a smoker: cook at 225°F for roughly 6 hours, or until the internal temperature reaches about 220°F for an extra-tender finish. Let the meat cool completely before slicing.
Slow cooker option
You can cook spiced corned brisket in a slow cooker. Place the meat on a rack inside the crockpot and cook on low for about 10 hours. To set the crust, finish in a 350°F oven for about 30 minutes, then cool and slice. Monitor internal temperature to avoid overcooking.
Storage
Tightly wrap cooked pastrami in foil or plastic wrap and refrigerate for up to 7 days. For longer storage, freeze up to 6 months, ideally in portioned packages. Thaw before reheating by steaming, grilling, baking, or pan-frying.
Recipe Tips
- Choose a well-marbled cut for juicier results.
- Grind peppercorns coarsely for a textured crust rather than a fine powder.
- Use a deli slicer or a very sharp knife to achieve thin, even slices.
Homemade Pastrami
Ingredients
- 4.5–5 pounds raw corned beef
- 1/2 cup water
Spice Rub:
- 1/2 cup brown sugar (optional)
- 1/4 cup black peppercorns
- 1/4 cup red peppercorns
- 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°F.
- Coarsely grind the black and red peppercorns with the coriander so you can still see pieces of pepper.
- Combine the ground spices with the remaining rub ingredients in a shallow dish.
- Pat the corned beef dry and press the spice mix onto all sides so the meat is well coated.
- Place the meat on a rack in a shallow baking pan. Roast for 2–3 hours, then add 1/2 cup water, cover with foil, and cook an additional 30 minutes or until the internal temperature approaches the desired range. Check often to avoid overcooking.
- Cool to room temperature, wrap in plastic, and refrigerate overnight to firm the crust for slicing.
- Thinly slice and serve.
Video
Nutrition
Carbohydrates: 28 g |
Protein: 44 g |
Fat: 43 g |
Sodium: 3461 mg
