Homemade Pastrami Without a Smoker
Total Time
11 hours and 20 minutes
Prep Time
20 minutes
Cook Time
11 hours
Rating
5 out of 5 stars
(96)
Ingredients
6 servings
- 4 lbs / 2kg good corned beef, with a thick fat cap (Note 1)
- 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
- 2 tbsp liquid smoke (optional)
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Preparation
Step 1
Mix Spice Mix and spread out on a tray. Pat beef dry then roll in Spice Mix, coating well all over. Sprinkle with liquid smoke it using (I rarely use this).
Step 2
Place beef fat cap side down and wrap in a large sheet of foil. Repeat again with another sheet of foil and flip the beef so the fat cap is on the top.
Step 3
Place rack in slow cooker (Note 2), place beef on rack. Slow cook for 10 hours on low or electric pressure cook for 1 hour 40 minutes (see notes for oven).
Step 4
Remove beef, cool then refrigerate for 6 hours +. Reserve juices in slow cooker.
Step 5
Unwrap beef. Place rack on tray, place beef on rack. Bake 30 minutes at 180C/350F until spice crust is set.
Step 6
Remove from oven, slice thinly - pastrami will be tender. Place some pastrami in a dish, spoon over a bit of reserved juices. Cover and microwave to warm (I like to add a slice of Swiss cheese).
Step 7
New York Deli style Pastrami Sandwich: Pile high on toasted rye bread slathered with plenty of mustard of choice. Serve with pickles on the side! Plus plain potato crisps (for the full deli experience!)
Step 8
Rebuen sandwiches - see this recipe.
Step 9
Save recipe for the next time?
