Easy Homemade Pastrami

Easy Homemade Pastrami

21
Chef John 22148

"Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!"
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Ingredients

15 h 45 m servings 4709 cals
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Nutrition

  • Calories:
  • 4709 kcal
  • 235%
  • Fat:
  • 383.9 g
  • 591%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 273.2 g
  • 546%
  • Cholesterol:
  • 980 mg
  • 327%
  • Sodium:
  • 22099 mg
  • 884%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
  2. Preheat oven to 225 degrees F (110 degrees C).
  3. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
  4. Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
  5. Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  6. With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
  7. Bake in the preheated oven for 6 hours.
  8. Remove pastrami from the oven and let cool to room temperature, about 3 hours.
  9. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
  10. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  11. Line a baking sheet with aluminum foil.
  12. Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
  13. Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
  14. Heat a large skillet over low heat.
  15. Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Footnotes

  • Cook's Note:
  • Serve warmed pastrami slices on rye bread with mustard and a pickle

Reviews

21
  1. 22 Ratings

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Most helpful positive review

This was really, REALLY good. It was not hard at all, even though there were a lot of steps. Once I applied the rub, it was just a matter of triple-sealing the meat. The number of steps just ...

Most helpful critical review

After spending $45 for a brisket and $10 for spices all I ended up with was a spicey beef roast. The roast didn't taste bad but it certainly wasn't pastrami, nothing even close.

This was really, REALLY good. It was not hard at all, even though there were a lot of steps. Once I applied the rub, it was just a matter of triple-sealing the meat. The number of steps just ...

I love reviewing recipes that I have tried. This one is difficult for me. Even though it came out delicious and everyone including the little grandchildren loved it and asked for more and more,...

I have never like the store bought pastrami I've tried in the past, but as it is a favorite of my husband's decided to try this recipe. Followed recipe to the letter. Delicious and a big hit a...

I have made this recipe for a few years. When ever I can find corned beef on sale I buy two. My only advise to others is to make at least two of these at a time because the finished product go...

After spending $45 for a brisket and $10 for spices all I ended up with was a spicey beef roast. The roast didn't taste bad but it certainly wasn't pastrami, nothing even close.

We followed the recipe to the letter. This is a very admirable attempt to create one of my favorite deli meats. And that's just what "Chef John" said, that it was a substitute not exactly. I fin...

I just cooked this recipe for the third time and I will cook it again soon! Changes: 3 cloves of garlic and shorter cooking time. I prefer strong a strong garlic taste and I found that cooking...

Wow this was wonderful. Followed recipe word for word. The secret is slicing it very thin. We had it with Swiss cheese, pickles, and a good deli mustard. A wonderful treat to make!

I LOVE pastrami. Thank you for a quick way to achieve the great taste! We all like to "adjust" to our tastes, that's what cooking is all about. But if you have never tried the process of maki...