Easy Homemade Pastrami Without a Smoker
Author: 
Recipe type: Main
Cuisine: Jewish American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This recipe takes a while but it's much better than tasteless pastrami from the grocery store. It's the best thing you can put between two pieces of rye bread.
Ingredients
  • 4 lbs / 2kg good corned beef
  • 4 tbsp fresh coarsely ground black pepper
  • 2 tbsp coriander powder
  • 1 tsp mustard powder
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp liquid smoke (optional)
Instructions
  1. Submerge the corned beef in water in a large pot. Let it desalinate in the refrigerator for 24 to 48 hours, changing the water a couple of times. This is to remove the excess salt from the brine that has been injected into the meat.
  2. Cook the beef using one of the 3 methods below. The cooked beef should feel tender (prod the outside) but not falling apart. You need to be able to slice it without it falling apart.
  3. Combine all the other ingredients, spread onto a large plate or tray, then roll the beef into the spice - it should stick well. But if you are having troubles, spray the beef with oil.
  4. Wrap up the beef in foil and store overnight or up to several days, until you want to serve it.
  5. To prepare: Bring the beef to room temperature (this will take a couple of hours) and unwrap the foil. If you are using the liquid smoke, sprinkle it on.
  6. Bake in a 250F/120C oven for 1 hour. This will make the rub crusty and will heat the pastrami through, making it melt-in-your-mouth tender.
  7. Rest for 15 minutes, then slice and serve piled high on rye bread with mustard, with a side of pickles - just like at Katz's!
  8. Pressure cooker (my preferred method): Place ½ cup of water and a rack in the pressure cooker, and place beef on the rack, fat side up. Cook on high pressure for 60 minutes. Allow the pressure to release naturally, do not release it using the valve.
  9. Slow cooker: Place in slow cooker without a rack and cook on high for 8 hours.
  10. Oven: Wrap beef in foil, cut a small slit to allow some of the juice to escape, place on tray and cook in oven for 12 hours at 220F/105F.
Recipe by Food Writer Friday at https://foodwriterfriday.com/nagi-maehashi-recipe-tin-eats/