Homemade Pastrami
Homemade pastrami offers a rich, smoky flavor with tender slices perfect for sandwiches or as a main dish. The combination of spices and liquid smoke creates a savory, aromatic profile that appeals to meat lovers and those seeking a hearty, flavorful experience. Ideal for special occasions or weekly meals.
Ingredients
Instructions
- Trim excess outside covering of fat from brisket.
- Barely cover meat with cold water in a pot.
- Add garlic, bay leaves, and red peppers to the water.
- Cover the pot and bring to a boil.
- Reduce heat to simmer and cook for 30 minutes per pound or until meat is tender but still firm.
- Lift meat from the liquid and place it in a shallow baking pan.
- Brush both sides lightly with liquid smoke.
- Pound or crush the whole allspice and coriander seed together in a mortar until medium fine.
- Pat the crushed spices onto both sides of the meat.
Tips & Substitutions
For a more intense flavor, let the brisket marinate in the spice rub overnight before cooking. If you can't find whole allspice, you can use ground allspice as a substitute, but adjust the amount to taste. Adding a splash of apple cider vinegar to the cooking water can enhance the meat's tenderness. For a smoky flavor without liquid smoke, use smoked paprika.
Serving Suggestions
This homemade pastrami is perfect for sandwiches, especially when paired with rye bread and mustard. Serve it alongside Baked Beans(Great For A Barbecue!) or coleslaw for a classic meal. For a heartier option, consider serving it with some Barbecued Sauerkraut to complement the rich flavors of the meat.
Storage & Reheating
Store leftover pastrami in an airtight container in the refrigerator for up to a week. To reheat, slice the pastrami thinly and warm it gently in a skillet over low heat with a splash of broth or water to keep it moist. Alternatively, you can steam the slices to preserve their tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Pastrami contains roughly 138 calories, with 4g protein, 32g carbohydrates, and 2g fat. It is an excellent source of iron (64% of the Daily Value), dietary fiber (27% of the Daily Value), and vitamin C (26% of the Daily Value). It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for pastrami?
While corned beef brisket is traditional, you can experiment with other cuts like beef round or chuck. However, the cooking time may vary, so ensure you adjust the simmering time to achieve the desired tenderness.
How do I know when the pastrami is done cooking?
The pastrami is done cooking when it's tender yet firm, which typically takes about 30 minutes per pound. Use a fork to test the meat; it should easily pierce but should not fall apart. An internal temperature of around 190°F is ideal for optimal texture.
Can I make pastrami in advance?
Yes, you can make pastrami in advance. It keeps well in the refrigerator for up to a week or can be frozen for longer storage. For the best flavor, let it rest for a day before slicing, allowing the spices to penetrate the meat fully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).