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Homemade Pastrami Without a Smoker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Mariam
  • Prep Time: 20 minutes
  • Cook Time: 11 hours (10 hours slow cooking + 30 minutes baking + 1 hour 40 minutes pressure cooking alternative)
  • Total Time: 11 hours 20 minutes (using slow cooker method)
  • Yield: 6 to 8 servings
  • Category: Meat
  • Method: Slow Cooking
  • Cuisine: American, Jewish Deli

Description

This Homemade Pastrami Without a Smoker recipe lets you create tender, flavorful pastrami using a slow cooker and oven, no smoker required. Starting with a good corned beef brisket, it’s coated in a bold spice rub and slow-cooked to perfection, then finished in the oven to set the spice crust. Perfect for classic New York deli-style sandwiches, this recipe offers rich smoky flavor and tenderness without the need for specialized equipment.

Ingredients

Scale

Meat

  • 4 lbs / 2kg good corned beef, with a thick fat cap

Spice Mix

  • 4 tbsp fresh coarsely ground black pepper
  • 2 tbsp coriander powder
  • 1 1/2 tsp mustard powder
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder

Other

  • 2 tbsp liquid smoke (optional)

Instructions

  1. Prepare the Spice Rub: Mix all the spices (black pepper, coriander, mustard powder, brown sugar, smoked paprika, garlic powder, onion powder) together on a tray. Pat the corned beef dry thoroughly, then roll it in the spice mix to coat evenly on all sides. Optionally sprinkle with liquid smoke for extra smoky flavor.
  2. Wrap the Beef for Slow Cooking: Place the beef fat cap side down on a large sheet of aluminum foil and wrap it tightly. Wrap again with a second sheet of foil, then carefully flip so the fat cap is now on top.
  3. Slow Cook the Meat: Set a rack inside your slow cooker and place the wrapped beef on the rack. Cook on low heat for 10 hours or alternatively pressure cook for 1 hour 40 minutes. (Oven cooking is possible but requires adjustments as per notes.)
  4. Cool and Refrigerate: Remove the beef from the slow cooker carefully, save the cooking juices, and allow the beef to cool before refrigerating for at least 6 hours or overnight.
  5. Bake to Set Spice Crust: Unwrap the cooled beef and place it on a rack set over a baking tray. Bake in a preheated oven at 180°C (350°F) for 30 minutes until the spice crust is firm and set.
  6. Slice and Warm: Remove from the oven and slice the pastrami thinly. Place sliced pastrami in a dish, spoon over some reserved cooking juices, cover, and microwave to warm. Optionally add a slice of Swiss cheese for extra flavor.
  7. Serve as Classic Pastrami Sandwich: Pile slices high on toasted rye bread spread generously with mustard. Serve with pickles and plain potato crisps for a traditional deli experience.
  8. Try Reuben Sandwich Variations: Use the pastrami in Reuben sandwiches for a delicious twist (refer to Reuben sandwich recipes for details).

Notes

  • Use a quality corned beef with a thick fat cap to achieve moist, flavorful pastrami.
  • The slow cooker rack is important to keep the meat elevated from juices for even cooking.
  • Liquid smoke is optional and can enhance smoky flavor but is not necessary.
  • Slow cooking at low heat for 10 hours ensures tenderness; pressure cooking is a faster alternative.
  • After slow cooking, refrigerate thoroughly before baking the crust to firm it up and develop flavor.
  • If oven cooking instead of slow cooker, maintain low temperature and longer cooking times to replicate tenderness.
  • Slice pastrami very thinly against the grain for optimal tenderness and texture.

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Find it online: https://quickcookingmagic.com/homemade-pastrami-without-a-smoker-recipe/