Easy Homemade Pastrami

This post may contain affiliate links. Read my disclosure policy here.

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 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 SandwichesSlow 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!Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!

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. Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!

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.

MY OTHER RECIPES

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.

MY LATEST VIDEOS

Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!

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!

Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!

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

Recipe

Save Recipe

Easy Homemade Pastrami

  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Course: Main
  • Cuisine: American
Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Soak the corned beef in a bowl of water with it's spice packet and brown sugar for 24 hours.
  2. 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.
  3. Preheat the oven to 300 degrees.
  4. Mix the pepper and coriander seeds on a large plate
  5. Dry off the meat once soaked and roll it in the spice mixture.
  6. Place onto a rack if desired (I skipped this and it turned out fine).
  7. Cook for 3 hours, pour in a half cup of water, then cover with foil and cook and additional half an hour.
  8. Wait for the meat to cool in the refrigerator, then slice thinly or use a deli slicer for even thinner cuts.
  9. If desired you can steam before adding to your sandwich for the true deli experience.

Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe

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 that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!
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 that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!
Easy Homemade Pastrami that tastes like your favorite deli sandwich without the high price tag using corned beef to skip the curing!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Beef Main Course Main Dishes Meat & Seafood Recipe

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. 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?

    1. 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.

  2. 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

  3. Unfortunately you left out the key difference between corned beef & pastrami. Smoke! Pastrami is smoked not boiled or baked.

  4. 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