Introduction

Making homemade pastrami is easier than you might think, especially with the convenience of a slow cooker. This recipe transforms corned beef into flavorful, tender pastrami with a fragrant spice rub and gentle smoking notes.

The image shows a tall sandwich with five visible layers. At the bottom, there is a slice of brown bread sprinkled with sesame seeds and grains. Above that, there is a layer of melted creamy yellow cheese that slightly drips down the sides. Next, four thick layers of pinkish-red cooked meat with a dark crust are stacked neatly. Another layer of melted cheese sits on top of the meat. Above the cheese, several dark brown crispy bacon strips peek out. The sandwich is finished with a top slice of the same brown bread covered with sesame seeds and grains. The sandwich is placed on a piece of parchment paper on a white marbled surface, with a few pieces of bread scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs Corned Beef (preferably brisket or silverside)
4 tbsp Fresh Coarsely Ground Black Pepper
2 tbsp Coriander Powder
1.5 tsp Mustard Powder
1 tbsp Brown Sugar (light or dark)
1 tbsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
2 tbsp Liquid Smoke (optional)

Instructions

Step 1: In a large bowl, mix together the black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, and onion powder until well combined.
Step 2: Pat the corned beef dry with paper towels, then coat it generously with the spice mixture, rolling it to cover all sides evenly.
Step 3: Wrap the coated beef tightly in aluminum foil, making sure the fat cap faces upwards.
Step 4: Place the wrapped beef on a rack inside your slow cooker and cook on low for 10 hours. (If using an electric pressure cooker, cook for about 1 hour and 40 minutes.)
Step 5: Carefully remove the beef from the cooker and let it cool to room temperature.
Step 6: Refrigerate the wrapped beef for at least 6 hours to firm up and develop flavors.
Step 7: Unwrap the beef and place it on a wire rack set over a baking sheet. Bake in a preheated oven at 180°C (350°F) for 30 minutes.
Step 8: Allow the pastrami to cool slightly before slicing thinly against the grain for the best texture.

Tips & Variations

Grinding black pepper fresh enhances the flavor significantly, so consider using whole peppercorns and a grinder.
For a milder spice, swap mustard powder for Dijon mustard spread before applying the rub.
If you don’t have smoked paprika, you can omit it or add a bit more liquid smoke for smokiness.
To enhance the smoky flavor further, experiment with wood chips if using a smoker instead of an oven for the final step.
Adjust the amount of garlic and onion powder based on your preference; fresh versions require reducing quantities to avoid excess moisture.

Storage

Store leftover pastrami wrapped tightly in foil or an airtight container in the refrigerator for up to 4 days. To reheat, warm slices gently in a pan or microwave until heated through, taking care not to dry them out.

How to Serve

The image shows two thick slices of roast beef resting in a dark pan, with a crispy black pepper crust on the outside and a juicy pink center. The beef slices are stacked, with the front piece cut to show the tender inside texture, surrounded by some browned juices. The surface beneath the pan is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat besides corned beef?

Corned beef brisket or silverside are preferred for their texture and fat content, which results in tender pastrami. Other cuts may not yield the same tenderness or flavor.

Is it necessary to refrigerate the pastrami before baking?

Yes, refrigerating the wrapped pastrami for several hours helps the spices to penetrate and firms up the meat, making it easier to slice thinly after baking.

Craft Perfect Easy Homemade Pastrami in Your Slow Cooker Recipe

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★★★★★

4.6 from 141 reviews

This easy homemade pastrami recipe guides you through crafting tender, flavorful pastrami using a slow cooker or electric pressure cooker. By combining a robust spice rub with slow cooking and finishing in the oven, you achieve the perfect balance of smoky, peppery, and aromatic notes. Ideal for deli-style sandwiches or savory meals, this step-by-step recipe ensures delicious, melt-in-your-mouth pastrami at home.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 10 hours (slow cooker) or 1 hour 40 minutes (pressure cooker)
Total Time: 16 hours (including chilling and baking)
Yield: 8–10 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American Deli

Ingredients

Scale

Spice Rub

4 tbsp Fresh Coarsely Ground Black Pepper
2 tbsp Coriander Powder
1.5 tsp Mustard Powder
1 tbsp Brown Sugar
1 tbsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Onion Powder

Main

4 lbs Corned Beef (preferably brisket or silverside)
2 tbsp Liquid Smoke (optional, to enhance flavor)
Aluminum foil for wrapping

Instructions

Prepare the spice rub: In a large bowl, combine the freshly coarsely ground black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, and onion powder ensuring an even mixture.
Coat the corned beef: Pat the corned beef dry thoroughly with paper towels to remove moisture. Generously roll and press the beef in the spice rub, making sure it is evenly coated on all sides.
Wrap the beef: Wrap the coated corned beef tightly in aluminum foil with the fat cap side facing upwards to retain moisture and flavor during cooking.
Cook the beef: For slow cooker method, place the wrapped beef on a rack inside the slow cooker and cook on low heat for 10 hours. If using an electric pressure cooker, cook for approximately 1 hour and 40 minutes.
Cool and chill: Carefully remove the cooked beef from the cooker, unwrap it, and allow it to cool to room temperature before rewrapping and refrigerating it for at least 6 hours. This resting period helps develop flavor and firmness for slicing.
Bake to finish: Preheat the oven to 180°C (350°F). Remove the beef from foil and place it on a wire rack set over a baking sheet. Bake uncovered for 30 minutes to develop a crust and deepen the smoky flavors.
Slice and serve: Allow the pastrami to cool slightly after baking. Slice thinly against the grain for the best texture, perfect for sandwiches or serving with your favorite sides.

Notes

Grinding black pepper fresh yields a more robust flavor.
Adjust mustard powder to taste; Dijon mustard can be used as a substitute for a milder flavor.
Liquid smoke is optional but recommended to enhance smoky taste if not using smoked paprika.
Ensure the corned beef is well dried before applying the rub to help spices adhere better.
Cooking times vary based on the size of the beef and appliance; check tenderness before finishing.
Resting in the refrigerator overnight enhances slicing and flavor development.
Slice pastrami thinly against the grain for optimal tenderness.

Keywords: pastrami, homemade pastrami, slow cooker recipes, cured beef, brisket, deli meat, smoked paprika, spice rub