Homemade Pastrami Recipe

Ever since my Jewish neighbor shared his family’s pastrami recipe, I’ve been obsessed with perfecting this deli classic at home. The first time I sliced into that peppery crust and saw that perfect pink meat inside, I actually did a little dance in my kitchen.

Making pastrami from scratch feels like being part of a secret club. It’s that thing you think only delis can do right until you try it yourself and realize – with some patience and the right spices – you can create something that rivals your favorite sandwich shop.

The magic happens during that long, slow cook when the meat becomes tender enough to melt in your mouth. Fair warning: your whole house will smell amazing, and you might find neighbors suddenly dropping by to “say hello.”

What You’ll Need

• 4 lbs / 2kg good corned beef, with a thick fat cap

For the 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)

Steps

1. Combine all spice mix ingredients in a bowl. Spread the mixture on a flat tray. Take your corned beef and pat it completely dry with paper towels – this is crucial for the spice mix to stick properly.
2. Roll the beef in the spice mixture, making sure to coat every surface thoroughly. If using liquid smoke, sprinkle it evenly over the meat.
3. Place the beef fat cap side down and wrap it tightly in a large sheet of foil. Repeat with a second sheet, then flip so the fat cap is on top.
4. Set up your slow cooker with the rack inside. Place the wrapped beef on the rack and cook on low for 10 hours.
5. Once done, carefully remove the beef and let it cool before refrigerating for at least 6 hours. Don’t discard those flavorful juices in the slow cooker!
6. When ready to finish, preheat oven to 180C/350F. Unwrap the beef and place it on a rack set over a baking tray.
7. Bake for 30 minutes until the spice crust sets and becomes aromatic.

Substitutions That Actually Work

• Replace corned beef with beef brisket, but add 2 tablespoons of pink curing salt and brine for 5 days first
• Swap brown sugar with maple syrup (use 2 teaspoons instead of 1 tablespoon)
• If you can’t find coriander powder, use whole coriander seeds ground fresh (increase amount to 2.5 tablespoons)

Making It Diabetes-Friendly

• Skip the brown sugar entirely – the spices provide plenty of flavor
• Serve on cloud bread or lettuce wraps instead of rye bread
• When serving, pair with non-starchy vegetables like sauerkraut or pickled cucumbers
• Limit portion size to 3-4 ounces per serving to manage carb intake

Tips & Storage

• Store sliced pastrami in an airtight container for up to 5 days in the fridge
• Freeze whole pieces wrapped tightly in foil and plastic wrap for up to 3 months
• Always slice against the grain as thinly as possible for the most tender result
• To reheat, place slices in a steamer basket over simmering water for 3-4 minutes
• Save the cooking liquid – it makes an amazing base for beef soup or gravy