Are there recipes you thought you only eat when you go out to a restaurant? I certainly felt that way about pastrami.Jump to Recipe
The best pastrami in the country is at KATZ DELI. Now I am sure there are a lot of people who may argue with me but it is good. The biggest learning I had when researching the recipe was finding out that the pastrami is steamed for 2 hours before service. After serving my pastrami, I now truly understand that concept. Whenever you see the pastrami carved at the deli, you see how moist the meat is.
I took the easy way out with this recipe. I bought by brisket already corned. That means the pickling had already been done. So I had two basic things I needed to do to turn this into pastrami. The meat needed to be spiced to get the flavors and dark exterior. Then, once rested, the meat needed to be smoked. It is that easy.
The meat was so tender and had so much flavor. Of all the recipes I try, I was pleasantly surprised how good this turned out. This is a definite keeper and a perfect Sunday project. So you have the pastrami for sandwiches all week!
The cast of characters.
The spicing and smoking of the pastrami.
The Homemade Pastrami plated
Making Homemade Pastrami is so easy and so worth it. Start with a corned beef and whole you need to do spice the outside and smoke it! That's it!
- 3 1/2 Lbs Corned beef
- 3 Tbsp Black peppercorns ground
- 2 Tbsp Smoked paprika
- 2 Tbsp Whole Coriander ground
Take the corned beef and pat dry. Grind the whole peppercorns and coriander in a spice grinder. Liberally apply the spices all over the corned beef. Let the spiced corned beef sit out for 2 hours.
Place the rested spiced corned beef in your smoker on 225 – 250 degrees for 3 hours. Remove from the smoker and let rest. To serve, place in a broiler pan covered with tinfoil and with some liquid, water or stock, in the base of the pan. Steam for 2 hours at 200 degrees.