Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!
Easy Homemade Pastrami has been on my to-do list for quite a while. A few months ago I got the idea that I wanted to make slow cooker versions of all my favorite sandwiches. I am currently working on this but have Slow Cooker McRib Sandwiches, Slow Cooker Philly Cheese Steak Sandwiches and many more on the way.
The idea behind using corned beef for this pastrami is that corned beef and pastrami are like first cousins, they’re both cured cuts of beef and have that signature pink coloring from the curing salt. There are just a few differences but with just a few ingredients you’ll be on your way to some delicious, inexpensive Easy Homemade Pastrami.
Stock up on those cuts of corned beef while they are still on sale!
While reading through a list of the top 100 sandwiches online I came across one of my favorites, Pastrami. Coming soon are the slow cooker and sandwich version of the recipe, but for today I am sharing the original, Easy Homemade Pastrami. 
There’s not a lot to the dish, it mostly comes down to the soaking in water and the topping which is just a few ingredients. I based the dish off a Food Network version online and from speaking to my butcher who told me he makes his with corned beef as I was looking for cuts of brisket.
The reason you’re going to be soaking your corned beef is to get rid of some of the salt content. Corned beef is significantly saltier than Pastrami. While you’re soaking you’re adding in some brown sugar to cut the flavor as well as your spice packet.
Once you’ve finished the soak, roll it in more black pepper and ground coriander than you could possibly think is normal. It’s okay, remember when you get pastrami at the deli it has a crust all the way around the beef of a black pepper mixture. Forge ahead, don’t be worried!
Tools used in the making of this Easy Homemade Pastrami:
Spice Grinder: Perfect for grinding spices, just don’t switch back and forth between coffee and spices, your coffee will taste awful.S
Brining Container: I used this to brine meats because the size prevents having to cram larger cuts into smaller spaces and deform them. Also, the lid snaps on very tightly, I’ve never had a leaking issue.
Spice Rack – I buy spices in bulk from local grocers and from Penzey’s. It’s less expensive and significantly higher quality than buying the jars individually but I ended up being left with tons of little bags of spices. Enter the spice rack.
Baking Pan – This pan is the perfect size for the roast with high enough sides to cover it without ruining your spice topping
Ingredients
- 5 pounds raw corned beef in a package in your meat department
- 1/2 cup brown sugar
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 1/2 cup water
Instructions
- Soak the corned beef in a bowl of water with it's spice packet and brown sugar for 24 hours.
- Using a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped, like a very coarse pepper mill would create. You should see the pieces of black pepper individually.
- Preheat the oven to 300 degrees.
- Mix the pepper and coriander seeds on a large plate
- Dry off the meat once soaked and roll it in the spice mixture.
- Place onto a rack if desired (I skipped this and it turned out fine).
- Cook for 3 hours, pour in a half cup of water, then cover with foil and cook and additional half an hour.
- Wait for the meat to cool in the refrigerator, then slice thinly or use a deli slicer for even thinner cuts.
- If desired you can steam before adding to your sandwich for the true deli experience.
Nutrition
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Can I smoke the pastrami? Dennis. glassmann767@ gmail.com
Here is my Ultimate Smoked Brisket recipe. https://dinnerthendessert.com/ultimate-smoked-brisket/
I also would like to offer up my Smoked St Louis Ribs recipe for your consideration. https://dinnerthendessert.com/smoked-st-louis-ribs/
I haven’t tried to smoke Homemade Pastrami and would be super curious to see what you decide to do!
Yum yum. Just made this and it came out 2 perfection. Thank you thank you for the recipe!
You’re welcome Will and thank you for the 5 star vote of confidence!
This was so good! Delicious and juicy. Thanks for the recipe!!
What is the difference between the spice package and the spice mixture? How much of the spice packet is used in the soak?
I thought pastrami involved smoking as part of its preparation??
This is our favorite. I actually use a corn beef and cut fat off of it. Then follow the recipe. I make sandwiches like a Reuben. They are excellent.
Do you put water in the foil or in the pan?
In the pan, then covered with foil.
This recipe has become a favorite in our house!
Thanks for coming back to let me know, Aby. I’m glad you all enjoy it!
I’ve made this pastrami at least 4 times. It is over the top !!!!! And so easy!!
Wow!! Sounds like a definite keeper in the recipe box!
Hi Sabrina, when soaking the corned beef brisket in water with the spice packet and brown sugar, do you use only enough water to cover the brisket or is it a specific amount and while soaking for 24 hours, is that done in the refrigerator?
Thank you and can’t wait to try it.
Yes, you’ll want it to fully cover the brisket. Keep it in the refrigerator while it’s soaking for those 24 hours. Enjoy!
Hi Sabrina, if I’m using only 1kg of corn beef, how should I adjust the cooking time accordingly? Thank you:-)
Might only take about an hour and a half and then cover for an additional half hour for that size. Enjoy!
I am sooooo excited about making this pastrami, since I am making lunches at home for my family. Just one question though, I need to be clear on this, do you place in oven and cook for 3 hours THEN add 1/2 cup water and cook for another .5 hour? Also, for years I had wanted to buy one of those bins for brining and you made it so effortless for me. Thanks a million. Sonia
Yes, that’s exactly what you want to do. I’m so glad to be able help you with this! Enjoy!
Unfortunately you left out the key difference between corned beef & pastrami. Smoke! Pastrami is smoked not boiled or baked.
What temperature is considered done in this recipe? Should it be probe tender?
203 degree Fahrenheit is the internal temperature you want.
I haven’t made this yet…I just had to let you know you put a smile on my face & a giggle in my heart when I read your Warning Note ‘coffee grinder’ – coffee & spices! Thank you for that humour
Haha, thank you Suzy!
Does the spice packet come with the corned beef? The corned beef sold in our local supermart do not have spice packets. How do I make a spice packet?
Most spice packets consist of one bay leaf, ten peppercorns, a tablespoon or a bit more of yellow mustard seeds, a scant tablespoon of coriander seeds, one allspice berry, two or three whole cloves and some fennel seeds (or cumin seeds, or even caraway seeds) and just a little salt. Some spice packets have a dried hot pepper, and that’s a good idea, too. Some have a teaspoon or so of dill seed. That’s the “pickling spice” element, and it’s a good idea as well. Whole spices is the way to do it!! You could always just do the peppercorns and bay leaves in a pinch.
Could you please make a note in the recipe what the spice packet consists of. Helpful to all of us who don’t know. Thanks.
Most spice packets consist of one bay leaf, ten peppercorns, a tablespoon or a bit more of yellow mustard seeds, a scant tablespoon of coriander seeds, one allspice berry, two or three whole cloves and some fennel seeds (or cumin seeds, or even caraway seeds) and just a little salt. Some spice packets have a dried hot pepper, and that’s a good idea, too. Some have a teaspoon or so of dill seed. That’s the “pickling spice” element, and it’s a good idea as well. Whole spices is the way to do it!! You could always just do the peppercorns and bay leaves in a pinch. You can also look in your spice aisle for “corned beef seasoning” and get it all in one package.
This sounds amazing! I cannot wait to try it!
Thanks Krista!
If i start with a brisket that is already pickled (corned) but not cooked, should i still soak the beef in water for 24 hours? With sugar? With or without spices?
I have not tried that myself so I don’t have any idea how it would turn out, sorry!
I have never made my own pastrami before! This gives me so much confidence!
Glad I was able to take the intimidation out of it! You got this!
This pastrami looks absolutely fantastic! I would like a pastrami sandwich right now!
Thanks Catalina!
My hubby will LOVE this!! Looks incredible! YUM!!
Thanks Katerina! Enjoy!!
I love pastrami, but I had no idea it was this easy to make. Now I’m craving some!
It really is easy and so worth it to have on hand to take care of all those cravings!
I never even thought to make pastrami myself! What a wonderful idea!
Thanks Des!
I always was intimidated to try this! You make it sounds do-able!
It really is do-able! Try it once and trust me, you’ll be hooked!