How to Make Easy Homemade Pastrami - A Step-by-Step Guide

Who doesn't love a delicious, tender, flavorful pastrami sandwich? The kind that's so good, it makes your mouth water just thinking about it. Well, lucky for you, you can make your own easy homemade pastrami right in the comfort of your own kitchen. And the best part? It's surprisingly simple!

Pastrami is a classic deli meat that's made from beef brisket. It's cured, seasoned, smoked, and then steamed until it's tender and packed with a rich, smoky flavor. While traditional pastrami r...

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Ingredients

  • ½ cup vegetable oil
  • 2 cloves garlic, crushed
  • ¼ cup coarsely ground fresh black pepper
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon dry mustard
  • ½ teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • 4 pounds corned beef brisket

Information

  • Prep Time: 40 mins
  • Cook Time: 6 hrs 10 mins
  • Additional Time: 12 hrs
  • Total Time: 18 hrs 50 mins
  • Servings: 10
  • Yield: 1 4-pound pastrami

  • Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
  • Preheat the oven to 225 degrees F (110 degrees C).
  • Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  • Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
  • Bake in the preheated oven for 6 hours.
  • Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
  • Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
  • Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
  • Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.
  • Nutrition

    4709 cal.

    • Total Fat: 384g
    • Saturated Fat: 103g
    • Cholesterol: 980mg
    • Sodium: 22099mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 15g
    • Total Sugars: 2g
    • Protein: 273g
    • Vitamin C: 507mg
    • Calcium: 312mg
    • Iron: 42mg
    • Potassium: 6063mg