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Homemade Pastrami

4

1130 min

Homemade Pastrami

Homemade Pastrami Photo 1

Category

Beef Recipes

Time

1130 min

Serving

10 persons

Calories

4709

Rating

4.00★ (66)

Cuisine

Author: Victoria Buriak
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 make homemade pastrami using corned beef. My goal was to devise a reasonable substitute that could be done in less than a day at home, without a smoker or any other special equipment. Impossible? No!

Ingredients

  • vegetable oil: 0.5 cup
  • garlic: 2 clove (crushed)
  • coarsely ground fresh black pepper: 0.25 cup
  • smoked paprika: 2 Tbsp
  • ground coriander: 2 tsp
  • dry mustard: 1 tsp
  • ground white pepper: 0.5 tsp
  • cayenne pepper: 0.25 tsp
  • corned beef brisket: 4 pound

Metric Conversion

Stages of cooking

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  1. Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside. Dotdash Meredith Food Studios
    Homemade Pastrami Photo 2
  2. Preheat the oven to 225 degrees F (110 degrees C).
    Homemade Pastrami Photo 3
  3. Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons. Dotdash Meredith Food Studios
    Homemade Pastrami Photo 4
  4. Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again. Dotdash Meredith Food Studios
    Homemade Pastrami Photo 5
  5. Bake in the preheated oven for 6 hours.
    Homemade Pastrami Photo 6
  6. Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
    Homemade Pastrami Photo 7
  7. Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
    Homemade Pastrami Photo 8
  8. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
    Homemade Pastrami Photo 9
  9. Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture. Dotdash Meredith Food Studios
    Homemade Pastrami Photo 10
  10. Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick. Dotdash Meredith Food Studios
    Homemade Pastrami Photo 11
  11. Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes. Dotdash Meredith Food Studios
    Homemade Pastrami Photo 12

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