Craft Perfect Easy Homemade Pastrami in Your Slow Cooker Recipe
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.
- 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
