Homemade Pastrami Without a Smoker
Turn store-bought corned beef into tender, peppery homemade pastrami with a bold spice crust and no smoker required. Slow cooking makes the meat juicy, while a final oven roast sets the crust for deli-style slices perfect for rye sandwiches.
Servings6 Portions
Prep Time20 Mins
Cook Time660 Mins
Difficulty
Intermediate
Ingredients
6
- corned beef with thick fat cap4 lb
- fresh coarsely ground black pepper4 tbsp
- coriander powder2 tbsp
- mustard powder0.5 tsp
- brown sugar1 tbsp
- smoked paprika1 tbsp
- garlic powder2 tsp
- onion powder2 tsp
- liquid smoke2 tbsp
Step-by-Step Instructions
01
In a bowl, combine the black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, and onion powder. Pat the corned beef very dry, then press the spice mixture firmly over every side. Drizzle or brush with liquid smoke, if using.
02
Place the beef fat-side down on a large sheet of foil and wrap it tightly. Wrap it again in a second sheet of foil, then turn it over so the fat cap faces up.
03
Set a rack or trivet inside the slow cooker and place the wrapped beef on top. Cook on low for about 10 hours, until very tender. For an electric pressure cooker, place the beef on a trivet with 1 cup water underneath and cook on high pressure for 1 hour 40 minutes, then let the pressure release naturally.
04
Remove the beef carefully and let it cool. Save any cooking juices from the foil or cooker. Refrigerate the wrapped beef for at least 6 hours, or overnight, so it firms up for cleaner slicing.
05
Heat the oven to 350°F. Unwrap the chilled beef and place it on a rack set over a baking tray. Bake for about 30 minutes, until the spice crust is dry, fragrant, and set.
