Lets dive into the world of homemade pastrami, where corned beef gets a flavorful makeover. This recipe transforms the familiar corned beef into a smoky, spicy pastrami that’s perfect for sandwiches, salads, or just eating straight off the cutting board.
Why This Recipe Works
- Transforms corned beef into pastrami with minimal effort but maximum flavor.
- Uses a simple spice rub that packs a punch, creating that signature pastrami crust.
- Slow cooking ensures the meat is tender and infused with all the smoky, spicy flavors.
- Perfect for meal prep, as it keeps well and can be used in various dishes throughout the week.
- A great way to impress guests or treat yourself to something special without breaking the bank.
Ingredients
- 1 (4 to 5-pound) corned beef brisket with spice packet
- 2 tablespoons whole black peppercorns
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Equipment Needed
- Large pot or Dutch oven
- Spice grinder or mortar and pestle
- Smoker or grill (optional for smoking step)
- Meat thermometer
Instructions
Step 1: Prepare the Spice Rub
Start by grinding the black peppercorns, coriander seeds, and mustard seeds into a coarse powder using a spice grinder or mortar and pestle. Mix in the smoked paprika, garlic powder, and onion powder. This blend will give your pastrami its signature crust and flavor. Tip: Toasting the whole spices before grinding can enhance their aroma and taste.
Step 2: Apply the Rub to the Corned Beef
Rinse the corned beef under cold water to remove excess brine, then pat it dry with paper towels. Generously coat the brisket with the spice rub, pressing it into the meat to ensure it adheres well. Let the meat sit at room temperature for about an hour to allow the flavors to penetrate.
Step 3: Slow Cook the Pastrami
Preheat your smoker or grill to 225°F. If you don’t have a smoker, you can use a Dutch oven in your oven at the same temperature. Place the brisket fat side up and cook until the internal temperature reaches 165°F, about 6 hours. Tip: Adding a water pan to your smoker can help keep the meat moist during the long cooking process.
Step 4: Rest and Slice the Pastrami
Once the pastrami reaches the desired temperature, remove it from the heat and let it rest for at least 30 minutes. This allows the juices to redistribute, making the meat more tender. Slice against the grain for the most tender bites.
Tips and Tricks
For an even deeper flavor, consider brining your own brisket instead of using store-bought corned beef. This allows you to control the saltiness and add additional spices to the brine. If you’re short on time, you can speed up the cooking process by increasing the temperature to 300°F, but keep a close eye on the meat to prevent drying out. Lastly, pastrami freezes well, so don’t hesitate to make a large batch for future meals.
Recipe Variations
- Try using different spices in the rub, such as fennel seeds or chili flakes, for a unique flavor profile.
- For a less traditional but equally delicious version, substitute the brisket with turkey breast or pork loin.
- Add a glaze during the last hour of cooking, such as a mixture of honey and mustard, for a sweet and tangy finish.
Frequently Asked Questions
Can I make pastrami without a smoker?
Absolutely! While a smoker adds that authentic smoky flavor, you can achieve delicious results using a grill or even your oven. The key is the spice rub and slow cooking to develop the flavors and tenderize the meat.
How long does homemade pastrami last?
Properly stored in the refrigerator, your pastrami will last up to a week. For longer storage, wrap it tightly and freeze it for up to three months. Thaw in the refrigerator before reheating or serving.
Can I use the spice packet that comes with the corned beef?
You can, but for the best pastrami experience, I recommend making your own spice rub. The packet is designed for corned beef and may not provide the depth of flavor or the right balance of spices for pastrami.
Summary
This pastrami recipe using corned beef is a game-changer for deli meat lovers. With a simple spice rub and slow cooking, you can transform ordinary corned beef into extraordinary pastrami that’s perfect for any meal.