Learn how to make my family’s favorite homemade pastrami recipe the next time you’re craving tender, perfectly seasoned meat. You don’t need a smoker, and it’s mostly hands-off!
If you’re looking for more slow-cooked meats, try my 321 ribs, carnitas, or smoked corned beef recipe next.
Table of Contents
Nothing (seriously, nothing) is better than a warm pastrami sandwich on rye bread. While we frequently make ours with turkey, nothing quite beats the classic version.
For this recipe, I decided to skip the cumbersome smoker in favor of a more low-effort, slow-cooked version. The results are equally tender, juicy, expertly seasoned cold cuts that rival even the best New York deli!
Why I love this recipe
- Minimal prep time. You don’t need to brine the meat, cure it, or break out the charcoal. The entire process is virtually hands-off.
- Easy to make. You’ll never overpay for grocery store deli meat again once you learn how to make it from scratch.
- Endless ways to serve it. We typically enjoy our pastrami in sandwiches or piled high with air fryer home fries and over easy eggs for a breakfast hash.
Key ingredients
- Corned beef. The fastest way I’ve found to make this is to start with corned beef. This way, it’s ready in hours rather than days. If I can’t find corned beef, I’ll use well-marbled beef brisket with a nice fat cap.
For the rub:
- Black pepper. For its signature spicy flavor.
- Ground coriander. For a warm, citrusy, and slightly nutty flavor.
- Brown sugar. It adds a rich, caramel-like sweetness to balance the savory spices.
- Smoked paprika. For the classic red-orange color.
- Onion and garlic powder. Adds savoriness and aroma.
How to make pastrami
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the beef. Combine all spices in a small bowl, then sprinkle them on a baking sheet. Pat the beef dry with a paper towel, then roll it in the spices to coat all sides.
Step 2- Prep the meat. Place a rack in the crock pot. Wrap the beef in a double layer of aluminum foil, then place it in the crock pot with the fattiest parts facing up.
Step 3- Slow cook and chill. Slow cook the beef for 10 hours, then remove it and chill in the fridge.
Step 4- Bake. Preheat the oven. Unwrap the beef and bake it until a crust forms. Let the beef cool completely before slicing.
Arman’s recipe tips
- Grind fresh spices. For maximum flavor, grind whole black peppercorns and coriander seeds. You can even add whole minced garlic cloves in place of powder.
- Use a meat thermometer. It’s the best tool to use when checking the meat’s doneness. The beef is ready when the meat thermometer measures the internal temperature at 195°F.
- Rest before slicing. Once cooked, allow the meat to rest for about 30 minutes off. This helps redistribute the juices and keeps the meat moist.
- Slice against the grain. This is my #1 trick for getting super tender meat. By slicing against the grain, you’re breaking down the muscle fibers so it’s not as tough.
Frequently asked questions
Pastrami is typically marinated and then baked or smoked, giving it a peppery and smoky flavor, whereas corned beef is cured and slow-cooked, giving it a more savory, salty flavor.
For the classic and most authentic experience, corned beef or beef brisket is the best choice.
-
Pat dry the corned beef.
-
Combine black pepper, coriander, sugar, smoked paprika, onion, and garlic powder in a bowl.
-
Spread the spice mixture onto the baking tray and distribute evenly. Roll the corned beef through the mixture so the beef is evenly coated.
-
Place a rack in a slow cooker. Wrap the beef with one layer of aluminum foil, then wrap it with a second piece of the foil. Place the corned beef on top of the wire rack, making sure any fatty parts are on top.
-
Slow-cook the beef for 10 hours.
-
Remove the beef from the slow cooker and refrigerate for 6 hours.
-
Preheat oven to 180C/350F.
-
Place a wire rack on a baking sheet and bake the unwrapped beef for 30 minutes to form the crust.
-
Cool the beef completely before slicing
TO FREEZE: Wrap the meat tightly in plastic or aluminum foil and freeze for 1-2 months. Let it thaw completely before serving.
Variations
Montreal smoked meat. This is very similar, except it uses different spices. To accomplish this flavor, use a store-bought pickling spice mix. It contains most of the spices I used, plus mustard seeds, bay leaves, and ginger.
Add smoke flavor. For a more classic smoky flavor, add 1-2 teaspoons of smoke flavor to the seasoning mix and brush it on the meat before slow cooking.
Serving: 1servingCalories: 130kcalCarbohydrates: 4gProtein: 21gFat: 4gSodium: 609mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 296IUVitamin C: 0.1mgCalcium: 45mgIron: 2mgNET CARBS: 3g
