Homemade Pastrami: Transform Corned Beef into Deli-Style Perfection (No Smoker Needed!)
Imagine sinking your teeth into tender, deeply flavorful pastrami, with that unmistakable peppery crust and savory aroma. Now, imagine achieving this culinary dream right in your own kitchen, without the need for a smoker! This comprehensive guide will walk you through how to make incredible homemade pastrami using a humble corned beef brisket. It’s surprisingly easy, demanding more patience than active effort, and culminates in a truly delicious, authentic deli-style experience that will have everyone asking for your secret.
Developing this recipe was a journey of immense satisfaction. While pastrami is often associated with lengthy smoking processes, this oven-baked method delivers an equally satisfying result with just 5-10 minutes of hands-on preparation. The rest is entirely inactive cooking time, allowing you to go about your day while your kitchen fills with the enticing aroma of transforming brisket. You’ll be amazed at how a few clever techniques and a powerful spice rub can replicate that signature smoky depth.
Before we dive in, let’s address the elephant in the room: traditional pastrami is typically smoked. However, when you taste this version, you’ll be hard-pressed to tell the difference. It’s 100% delicious, bursting with rich, complex flavors. Due to its unique oven-roasting method, some might even affectionately refer to this as “Red Pastrami,” highlighting its distinct preparation while still delivering that classic, beloved taste profile.
Essential Ingredients for Your Homemade Pastrami
This recipe provides an incredibly easy way to create fantastic homemade pastrami right in your oven, eliminating the need for specialized smoking equipment. The magic begins with selecting a good quality corned beef brisket. Corned beef is essentially beef brisket that has already undergone a curing process, which is the initial and often most time-consuming step in making traditional pastrami. This pre-cured state means your brisket already possesses the fundamental characteristics required for pastrami, making it the perfect shortcut. All it truly needs is its own distinctive homemade pastrami spice rub to evolve into a culinary masterpiece.
The heart of our pastrami’s flavor lies in its robust dry spice rub. Whole peppercorns, fragrant coriander seeds, and sharp mustard seeds (both yellow and brown for a balanced complexity) are foundational. These spices contribute an incredible depth of flavor and a gentle heat to the cured brisket, creating a taste so authentic you’ll genuinely question if it was smoked or not. The textural contrast from these coarsely ground spices also adds a delightful “bark” to the finished product.
Now for the secret ingredients that elevate this oven-baked pastrami to new heights: seek out sweet smoked paprika and roasted garlic powder. These two phenomenal spices are my personal secret weapons, imparting a deep, savory, and subtly smoky essence that expertly mimics the flavor profile typically achieved through hours in a smoker. The sweet smoked paprika provides that crucial smoky note without actual smoke, while the roasted garlic powder offers a much richer, more nuanced garlic flavor compared to its standard counterpart. Together, they create an illusion of smoky perfection that will fool even the most discerning pastrami connoisseur.
For precise ingredient measurements and detailed instructions, use the JUMP TO RECIPE button at the top of the post, or scroll directly to the bottom of the post to view the full recipe card.
Crafting Your Homemade Pastrami: Step-by-Step Method
The journey to homemade pastrami begins with creating an aromatic, flavor-packed dry spice rub. I start by placing the whole peppercorns and various seeds (coriander, yellow mustard, brown mustard) into a spice grinder. The key here is to pulse them very quickly, just a few times, ensuring they remain coarse and cracked, not reduced to a fine powder. This coarse grind is crucial as it allows the individual spice flavors to slowly release during the long cooking process and contributes to the signature textural crust of pastrami. Once coarsely ground, these spices are transferred to a bowl and mixed thoroughly with the remaining rub ingredients, including the light brown sugar, sweet smoked paprika, roasted garlic powder, and onion powder, creating a beautifully balanced blend.
Once your rub is ready, it’s time to prepare the corned beef brisket. First, rinse the brisket thoroughly under cold water to remove any excess brine from its packaging, then pat it completely dry with paper towels. This ensures the spice rub adheres perfectly. Generously coat the entire surface of the brisket with the prepared spice blend, making sure to really press and rub it in. You want a thick, even layer of spices on every side, forming what will become the flavorful crust. Next, wrap the seasoned brisket securely in two layers of heavy-duty aluminum foil. Before sealing completely, poke a few small holes in the bottom layer of the foil. This clever trick allows rendered fat and excess juices to escape, preventing the brisket from becoming greasy while still trapping essential moisture for a tender result. Place the seasoned and double-wrapped brisket on a foil-lined sheet pan fitted with a wire rack, or directly into a roasting pan. Pour about half a cup of water into the bottom of the pan to create a moist environment, then cover the entire pan with a third piece of foil to seal in the steam.
Bake the seasoned and wrapped brisket in a preheated oven at a low 225˚F (107°C) for a slow and tenderizing 6 hours. This low temperature and extended cooking time are essential for breaking down the tough connective tissues in the brisket, rendering it incredibly fork-tender. After the initial baking, turn off the oven but leave the brisket inside to cool slowly for several hours, typically 2-3 hours. This gentle, gradual cooling allows for carry-over cooking and ensures the meat remains juicy and succulent. Once cool enough to handle, transfer the still-wrapped brisket to the refrigerator to cool completely overnight. This overnight chill is critical; it allows the meat to firm up, making it much easier to slice thinly and cleanly.
The next day, unwrap your now-transformed brisket (it’s officially pastrami!), reserving any accumulated juices from the pan for later. Place the pastrami back on a pan with a rack, uncovered, and return it to a 350ËšF (175°C) oven for a second bake, usually for about 30 minutes. This crucial step is where the magical crust sets and darkens. The exterior will develop a beautiful, almost black, peppery bark, which is a hallmark of authentic pastrami. This second cook is relatively quick and is purely for developing that iconic crust, not for further cooking the interior.
Your homemade pastrami is now ready to be sliced and enjoyed! For the cleanest and most delicate slices, I prefer to cool the pastrami again after the second cooking and refrigerate it for a bit longer, allowing it to firm up even more. However, if you’re eager to dig in, you can slice and reheat it immediately after the second bake. When slicing, always cut against the grain of the meat to ensure maximum tenderness. Thin slices are traditional for pastrami and offer the best texture.
To fully reheat your sliced pastrami and bring out its full succulence, place your desired amount into a skillet with a lid. Add a tablespoon or two of the reserved cooking liquid (the juices you saved from the initial roasting). Cover the skillet and simmer on low heat for about 10 minutes, or until the pastrami is thoroughly warmed through and incredibly moist. Be gentle and avoid disturbing the meat too much; just let it heat through slowly.
With your perfectly prepared pastrami, the culinary possibilities are endless. While it’s fantastic on its own, I personally love to create Pastrami Reuben Sandwiches. The combination of warm, spiced pastrami, tangy sauerkraut, Swiss cheese, and creamy Russian dressing on rye bread is simply unbeatable. This homemade pastrami makes a killer sandwich you’ll want to eat every single day!
Notes & Tips for Perfect Pastrami
Many home cooks wonder about the fundamental difference between corned beef and pastrami. Traditionally, corned beef is boiled or slowly simmered, resulting in a tender, savory dish. Pastrami, on the other hand, is usually smoked after a similar curing process. While pastrami can also be made from other cuts like beef deckle or navel, brisket is the most common choice in the U.S. today. The key takeaway is that both typically undergo the same initial curing. This shared starting point makes using a pre-cured corned beef brisket an ingenious and incredibly easy option for making pastrami at home, bypassing the lengthy brining process.
Although we’re skipping the smoker, this recipe cleverly replicates the ‘steaming’ aspect often found in traditional pastrami preparation. Even smoked pastrami is frequently steamed after smoking to tenderize it further and lock in moisture. With our oven method, wrapping the brisket tightly in foil creates a self-steaming environment within the oven, ensuring a tender, succulent result. The bulk of the smoky flavor in this recipe comes from our carefully crafted spice blend, particularly the sweet smoked paprika, rather than an actual smoker. Trust me, the resulting flavor is so remarkably close to traditional smoked pastrami that you won’t miss the smoker for a second!
When preparing your spice rub, remember to be gentle with the spice grinder. Only pulse the peppercorns and seeds together a few times – about 6-8 quick pulses. The goal is to crack and coarsely crush them, allowing their essential oils and flavors to release, but not to grind them into a fine powder. A coarser grind provides better texture and a more nuanced flavor profile. If the spices are too fine, they can burn more easily and create a less appealing texture.
Do not be shy when applying the spice blend to your brisket. Really press and rub it into every surface. You want a thick, even coating that adheres well. This layer isn’t just for flavor; it also forms the iconic pastrami “bark” during the second baking process. Ensure no part of the brisket is left uncovered.
Before applying the rub, make sure to properly prepare your corned beef brisket. When you open the package, discard any liquid or seasoning packet it comes with. Rinse the brisket thoroughly under cold running water in the sink to remove excess salt from the brine. Then, pat it completely dry with paper towels. A dry surface is crucial for the spice rub to adhere effectively and create that beautiful crust. If the brisket is wet, the rub will clump and may not form an even layer.
The cooling process after the initial 6-hour roast is just as important as the cooking itself. After turning off the oven, I typically leave the wrapped brisket inside for 2-3 hours until it’s cool enough to touch the pan without a towel. This slow cooling allows the internal temperature to drop gradually, preventing the meat from seizing up and ensuring maximum juiciness. It also allows for important carry-over cooking. Once sufficiently cooled, transfer the still-wrapped brisket directly to the fridge overnight. This extended refrigeration period allows the meat to firm up completely, which is absolutely essential for achieving those clean, deli-thin slices of pastrami.
Don’t forget to save any juices that collect in the roasting pan after the first cook. These flavorful drippings are liquid gold! Store them in a separate container in the fridge. They are perfect for reheating your sliced pastrami, adding back moisture and an extra layer of savory flavor. A tablespoon or two is all you need to bring your pastrami back to life when serving.
This homemade pastrami is incredibly versatile. Beyond the classic Reuben, try it in sandwiches with coleslaw, in a hash for breakfast, on pizza, or simply enjoy it thinly sliced on its own. The possibilities are endless!
Smart Substitutions for Your Pastrami Recipe
Flexibility in the kitchen is key, and this pastrami recipe allows for a few smart substitutions without compromising on flavor or quality.
For the peppercorns, I typically use a melange peppercorn mix from my pantry, which offers a complex, multi-layered heat and aroma. However, if you only have straight black peppercorns on hand, they are a perfectly acceptable substitute and will still provide that essential pungent kick to the rub. The primary goal is the coarse grind to release their potent oils.
If you find yourself without whole coriander seeds, you can certainly use ground coriander as a substitute. Replace the specified amount of whole seeds with only two teaspoons of ground coriander. Keep in mind that ground spices are more potent than their whole counterparts, so less is needed. The flavor profile will still be present, though you’ll miss the textural element of the coarsely ground whole seeds.
Similarly, if you cannot get your hands on both yellow and brown mustard seeds, don’t worry. You can use all of one color if that’s what’s available. Both contribute a sharp, tangy note to the rub, and using a single variety will still yield excellent results.
The recipe calls for light brown sugar, which adds a subtle sweetness to balance the spices and aids in crust development. If you only have dark brown sugar, you can use it instead. Dark brown sugar has a richer molasses flavor, which will slightly alter the final taste but will still work beautifully in the rub.
One of the true stars of this recipe is the sweet smoked paprika, as it’s what brings the crucial “smoked” flavor since we’re not using an actual smoker. I highly recommend seeking out the sweet variety for its balanced flavor. However, if you prefer a bit of a kick, hot smoked paprika can also be used to introduce a spicy dimension to your pastrami, adding another layer of complexity.
Roasted garlic powder is my absolute secret weapon in the kitchen, and it’s especially vital here. Its flavor is much deeper, more mellow, and intensely savory compared to regular garlic powder. I always suggest using it anywhere a recipe calls for garlic powder; your food will taste so much better that everyone will wonder why! If you absolutely cannot locate roasted garlic powder, regular garlic powder can be used, but do make the effort to find the roasted version – it truly makes a difference.
While this recipe focuses on using corned beef brisket for ease, pastrami can indeed be made from other cuts of beef, such as beef deckle or navel. However, these cuts typically require a multi-day curing process similar to how corned beef is made from scratch. Utilizing a store-bought corned beef brisket cleverly bypasses this labor-intensive curing step, making the entire process of homemade pastrami much more accessible and significantly easier for the home cook.
More Delicious From-Scratch Recipes
If you loved making this pastrami from scratch, explore more of our homemade recipes:
- Creamy White Queso Dip
- Nostalgic Spaghettios with Meatballs
- Authentic Homemade Hummus
- Deli-Style Homemade Roast Beef
- Restaurant Style Ranch Dressing
- Starbucks Copycat Sugar Plum Cheese Danishes
- Homemade Pistachio Milk
- Rich Roasted Scallion Cream Cheese
- Zesty Sour Cream Enchilada Sauce
- Classic Homemade Oreo Cookies
- Vibrant Fresh Tomato Marinara Sauce
Did you try this amazing homemade pastrami recipe? I’d love to hear your thoughts! Please let me know by leaving a review or comment below. And for more delicious recipes and kitchen tips, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
đź“– Recipe
How to make Pastrami at Home
10 minutes
6 hours
6 hours 10 minutes
Here we’ll go over how to make authentic-tasting Pastrami at home using a corned beef brisket. It’s an easy and rewarding recipe that requires minimal active work, leaving you with delicious, deli-style pastrami without a smoker!
Ingredients
- 2 tablespoons Whole Peppercorns
- 1 tablespoon Whole Coriander Seeds
- 1 tablespoon Yellow Mustard Seeds
- 1 tablespoon Brown Mustard Seeds
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Sweet Smoked Paprika
- 2 teaspoons Roasted Garlic Powder
- 2 teaspoons Onion Powder
- 1, 4-5 pound Corned Beef, rinsed (approx. 1.8-2.2 kg)
Instructions
Notes
Notes & Tips for Perfect Pastrami
You may be wondering about the difference between corned beef and pastrami. Typically, corned beef is boiled or simmered for a long time, while pastrami is usually smoked. Pastrami can also be made with different cuts of meat, such as beef deckle or navel, but brisket is commonly used in the U.S. today. The key is that both undergo a similar curing process before their final cooking method. This similarity makes starting with a store-bought corned beef brisket an excellent, easy option for homemade pastrami, as the initial curing is already done for you.
While this recipe doesn’t use a smoker, it incorporates a method that mimics the benefits of traditional pastrami preparation. The tight foil wrapping during the initial bake creates a steaming environment, similar to how smoked pastrami is often steamed to achieve tenderness. Most of the smoky flavor in this recipe comes from the specific seasoning blend, particularly the sweet smoked paprika, rather than an actual smoker. You’ll be surprised at how close the flavor is – you won’t miss the smoker for a second!
When grinding the peppercorns and seeds for the rub, be gentle. Only pulse them together a few times (6-8 quick pulses). They should be left fairly coarse, with visible cracks and pieces, and definitely not reduced to a very fine powder. A coarse grind allows for a more gradual release of flavor and contributes to the desirable texture of the pastrami crust.
Don’t be shy when applying the spice blend. Really press and rub it into every surface of the corned beef. The rub should form a thick, even layer that completely coats the brisket. This generous coating is crucial for both flavor and the development of the distinctive pastrami bark.
Before applying the rub, make sure to properly prepare the corned beef brisket. Discard any liquid or seasoning packet that comes with it. Rinse the brisket thoroughly under cold water in the sink to remove excess brine, then pat it completely dry with paper towels. A dry surface ensures the rub adheres well and forms a better crust.
After roasting in the oven for 6 hours, it’s best to turn the oven off and leave the brisket inside until it cools down gradually, typically for 2-3 hours. This allows for carry-over cooking and helps the meat retain its juiciness. Once cool enough to handle, transfer the wrapped brisket directly to the fridge overnight. This extended cooling period is essential for firming up the pastrami, making it much easier to slice thinly and cleanly.
Make sure to save any flavorful juices that collect in the roasting pan after the first cook. Store these in a separate container in the fridge. They are perfect for reheating your sliced pastrami, adding back moisture and an extra layer of savory flavor. Use a tablespoon or two per serving when warming up your pastrami.
Use this incredible homemade Pastrami to make Reuben Sandwiches – they are absolutely amazing and a must-try!
Smart Substitutions
For the peppercorns, while a melange peppercorn mix offers a complex array of flavors, you can certainly use straight black peppercorns if that’s what you have in your pantry. They will still provide the essential pungent kick.
If you need to substitute whole coriander seeds, use ground coriander instead. Replace the whole seeds with only two teaspoons of ground coriander, as ground spices are more concentrated in flavor.
If you can’t get both yellow and brown mustard seeds, don’t worry. You can use all of one color if needed. Both varieties contribute a similar piquant flavor that is characteristic of pastrami.
Light brown sugar is recommended for a balanced sweetness, but if you only have dark brown sugar, it can be used as well. Dark brown sugar will impart a slightly deeper, more molasses-like flavor to the crust.
Seek out sweet smoked paprika for this recipe, as it’s the key ingredient that brings the ‘smoked’ flavor since we are not using an actual smoker. If you enjoy a bit of heat, hot smoked paprika can also be used for a spicier pastrami.
Roasted Garlic Powder is truly a secret weapon in my kitchen. It offers a much deeper, richer garlic flavor than regular garlic powder. Use it whenever a recipe calls for garlic powder, and your food will have an enhanced savory depth. If you cannot locate roasted garlic powder, regular garlic powder can be used, but roasted is definitely preferred for the best flavor.
Pastrami can indeed be made with other cuts of meat, such as beef deckle or navel. However, these cuts typically require a full curing process from scratch, similar to making corned beef from an uncured brisket. Using a store-bought corned beef brisket significantly simplifies the process, making it much more accessible for home cooks.
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Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 488Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 185mgSodium: 1869mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 35g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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