Pastrami
There’s nothing quite like the savory taste of homemade Pastrami. I still remember the first time I tasted it at a cozy deli, the aroma wafting through the air, teasing my senses. It’s a dish that brings back memories of gathering around the table with family, sharing stories and laughter. Making your own Pastrami is not just about the food; it’s about the experience, the anticipation, and the satisfaction of creating something delicious from scratch. Each bite is a testament to the hours of love and care you put into the process, transforming a simple piece of corned beef into a smoky, spiced delight. It’s perfect for sandwiches, a charcuterie board, or as the star of your next brunch. I encourage you to dive into this recipe and create your own memories with Pastrami.
Recipe Snapshot
6 hr 5 mins
5 mins
360 mins
Hard
350 kcal
30 g
Gluten-Free, Low FODMAP
25 g
Mixing Bowl, Oven, Slow Cooker, Baking Sheet
Why Try This Pastrami
It’s a Classic!
There’s a reason Pastrami has stood the test of time. It’s a classic deli meat that has a rich history and a flavor profile that’s hard to beat. The combination of spices creates a delicious crust that not only enhances the taste but also adds an appealing texture.
Perfect for Meal Prepping
One of the beauties of making Pastrami is that it’s perfect for meal prepping. Once you’ve made a batch, you can enjoy it throughout the week. Whether in sandwiches, salads, or on its own, it’s a versatile ingredient that takes your meals to the next level.
Control the Ingredients
When you make your own Pastrami, you have complete control over the ingredients. You can adjust the spice levels to your liking, ensuring that every bite is tailored to your taste. This is especially beneficial for those with dietary restrictions or specific flavor preferences.
Enjoy the Process
Making Pastrami is just as rewarding as eating it. The process allows you to immerse yourself in cooking, from the initial seasoning to the slow cooking method that fills your kitchen with mouthwatering aromas. It’s a culinary journey that connects you deeper with your food.
Great for Special Occasions
Whether you’re hosting a party or just want to impress your family, homemade Pastrami is an impressive dish to serve. It’s a conversation starter and a delicious treat that everyone will enjoy.
Pastrami Ingredients
When it comes to making Pastrami, the ingredients are straightforward yet essential. Each one plays a vital role in creating the depth of flavor that makes this dish so beloved. The star of the show is the corned beef, which absorbs the spices beautifully during the cooking process. The blend of spices, including black pepper and coriander powder, not only adds flavor but also gives Pastrami its signature appearance.
- 2 1/2 pounds corned beef: The foundation for your Pastrami, this cut is full of flavor and tenderness when cooked right.
- 3 tablespoons black pepper: Adds a bold flavor and a bit of heat to the mix.
- 1 1/2 teaspoons coriander powder: Provides a citrusy note that beautifully complements the other spices.
- 1 tablespoon brown sugar: Balances the spices with a touch of sweetness.
- 1 tablespoon smoked paprika: Introduces a smoky flavor that’s essential for authentic Pastrami.
- 1 1/4 teaspoons onion powder: Enhances the overall flavor profile with a savory note.
- 1 1/4 teaspoons garlic powder: Infuses the dish with a warm, aromatic flavor.
Instructions for Pastrami
Embarking on the journey of making Pastrami is an exciting endeavor that requires patience and attention to detail. Each step is an integral part of the process, leading you to a delicious end product. So, let’s dive into these steps that will guide you toward creating your very own homemade masterpiece.
- Pat dry the corned beef with a paper towel. This is crucial as it helps the spices adhere better during the seasoning process.
- In a medium bowl, combine the black pepper, coriander powder, brown sugar, smoked paprika, onion powder, and garlic powder. Mix these together until well combined, creating a flavorful spice blend that will coat the beef.
- Spread the spice mixture onto a baking tray, ensuring it covers the surface evenly. Roll the corned beef through the mixture, pressing down gently to ensure it’s evenly coated on all sides.
- Prepare your slow cooker by placing a rack inside it. This allows the fat to drain away and ensures even cooking. Wrap the seasoned corned beef in a layer of aluminum foil, securing it tightly.
- Place the wrapped corned beef on top of the wire rack in your slow cooker, ensuring the fatty side is facing up to keep it moist during cooking.
- Set your slow cooker to low and allow the corned beef to cook slowly for 10 hours. The long cooking time allows all those spices to meld beautifully into the meat, creating deep flavors.
- After 10 hours, carefully remove the beef from the slow cooker and let it cool slightly. Then, wrap it in foil and refrigerate for about 6 hours. This step is key as it firms up the meat, making slicing easier.
- Preheat your oven to 180C/350F. This will prepare the oven for the final cooking step that gives the Pastrami its classic crust.
- Once the beef has chilled, remove it from the refrigerator and unwrap it from the foil. Place it on a wire rack set on a baking sheet. This allows air to circulate around the beef as it bakes.
- Bake the unwrapped corned beef in the oven for 30 minutes. This is the moment where the spice crust forms, creating that irresistible texture and flavor.
- Lastly, allow the Pastrami to cool completely before slicing. This ensures the juices redistribute within the meat for a perfect slice.
Things Worth Knowing
- Patience is Key: The slow cooking process is essential for developing flavor. Don’t rush it!
- Choosing Cuts: Opt for a high-quality cut of corned beef for the best results.
- Spice Customization: Feel free to tweak the spices to suit your personal taste.
- Temperature Checks: Use a meat thermometer to ensure the meat reaches the proper internal temperature for safety and tenderness.
Making Adjustments
Cooking is all about adjustments and personal touches. Here are some tips to help you customize your Pastrami experience:
- Storage: Store leftover deli slices in an airtight container in the refrigerator for 3 to 4 days for the best freshness.
- Freezing: You can wrap the meat tightly in plastic or aluminum foil and freeze it for 1 to 2 months. Let it thaw completely before serving to maintain its texture.
- Variations: If you’re looking to switch things up, consider trying Montreal smoked meat, which includes different spices for a unique flavor.
- Add Smoke Flavor: For a more classic smoky taste, brush 1 to 2 teaspoons of smoke flavor on the meat before slow cooking.
- Serving Suggestions: Pair Pastrami with pickles, mustard, or in sandwiches with your favorite toppings for a delicious meal.
Serve This Pastrami With
When it comes to serving your homemade Pastrami, the options are practically endless! Here are some delightful ideas to consider:
- Sandwiches: Layer Pastrami on rye bread with mustard and pickles for a classic deli experience.
- Charcuterie Boards: Add slices of Pastrami to a charcuterie board along with cheeses and olives for an elegant appetizer.
- Salads: Toss strips of Pastrami into salads for a protein boost and a burst of flavor.
- Brunch: Serve it alongside eggs, hash browns, and toast for a hearty brunch option.
- Occasions: Ideal for gatherings, it’s a great choice for parties, picnics, or casual family dinners.
- Storage Tips: If you have leftovers, be sure to store them in an airtight container to maintain freshness.
FAQ
Conclusion
Homemade Pastrami is truly a special dish that combines rich flavors with a rewarding cooking process. It’s more than just food; it’s a way to create memories and share good times around the table. I encourage you to try making Pastrami yourself. You might just find that it becomes a staple in your kitchen, beloved by family and friends alike.
Pastrami
Equipment
- Mixing Bowl
- Oven
- Slow Cooker
- Baking Sheet
Ingredients
- 2 1/2 pounds corned beef
- 3 tablespoons black pepper
- 1 1/2 teaspoons coriander powder
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 1/4 teaspoons onion powder
- 1 1/4 teaspoons garlic powder
Instructions
- Pat dry the corned beef.
- Combine black pepper, coriander powder, brown sugar, smoked paprika, onion powder, and garlic powder in a bowl.
- Spread the spice mixture onto the baking tray and distribute evenly. Roll the corned beef through the mixture so the beef is evenly coated.
- Place a rack in a slow cooker. Wrap the beef with one layer of aluminum foil, then wrap it with a second piece of the foil. Place the corned beef on top of the wire rack, making sure any fatty parts are on top.
- Slow-cook the corned beef for 10 hours.
- Remove the beef from the slow cooker and refrigerate for 6 hours.
- Preheat oven to 180C/350F.
- Place a wire rack on a baking sheet and bake the unwrapped beef for 30 minutes to form the crust.
- Cool the beef completely before slicing.
Notes
- Storage: Store leftover deli slices in an airtight container in the refrigerator for 3-4 days.
- Freezing: Wrap the meat tightly in plastic or aluminum foil and freeze for 1-2 months. Let it thaw completely before serving.
- Variations: Montreal smoked meat. This is very similar, except it uses different spices.
- Add smoke flavor: For a more classic smoky flavor, add 1-2 teaspoons of smoke flavor to the seasoning mix and brush it on the meat before slow cooking.
