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Homemade Pastrami

User Rating 4.5 Star Rating (8 Reviews)


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The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking.

Serves 8 to 10

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes


  • 5 pound corned beef brisket (1/2 whole brisket)
  • 3 tbsp coursely ground black pepper
  • 2 tbsp ground coriander
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp vegetable oil
  • heavy-duty aluminum foil


  1. Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.

  2. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.

  3. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.

  4. Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.
Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.
User Reviews

Reviews for this section have been closed.

 3 out of 5
corned beef, Member littlelarrysellers

this is basically corned beef, not pastrami..... you need to add smoke to the equation if you want pastrami..... i'm sure this recipe is lovely, however, as both are delicious meats in their own right...... but you might as well just put it in your slow cooker and save the aluminum foil if you are slow baking it in the oven..... for pastrami, get a smoker going, or there are places on the web with instructions on how to turn your ordinary gas or charcoal grill into a smoker and smoke away...... also, you might want to add a bit of instacure no. 1 (pink curing salt) to the brine..... I know some people are scared of nitrites, but they do serve a purpose in warding off the dreaded botulinin toxins......

6 out of 13 people found this helpful.

See all 8 reviews

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