Homemade Beef Pastrami

Why You'll Love This Pastrami

• It brings classic deli flavor right into your own kitchen.
• The peppery coriander crust gives every slice a savory, fragrant bite.
• A long, gentle roast makes the brisket tender enough for thin slicing.
• One brisket makes plenty for family lunches, sandwiches, and sharing.
• The make-ahead curing time makes serving day feel wonderfully relaxed.

Ingredients

Gather these simple seasonings and a well-trimmed brisket for a homemade pastrami with old-fashioned deli character. Measure the curing salt carefully, and do not substitute pink Himalayan salt.

• Trimmed beef brisket - 3 pounds
• Prague powder #1 curing salt - 1/2 teaspoon, not pink Himalayan salt
• Kosher salt - 3 tablespoons
• Brown sugar - 2 tablespoons
• Coarse black pepper - 2 tablespoons
• Ground coriander - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Mustard powder - 1 teaspoon
• Cold water - 4 cups
• Apple cider vinegar - 2 tablespoons
• Garlic cloves - 4, lightly crushed

How to Make Pastrami

Plan on about 30 minutes of prep, 5 days of refrigerated curing, 4 to 5 hours of roasting, and 30 minutes of resting time. The long, patient schedule is what gives this pastrami its deep flavor and tender texture.

Step 1: Mix the Seasonings

Whisk the curing salt, kosher salt, brown sugar, black pepper, coriander, smoked paprika, garlic powder, onion powder, and mustard powder in a bowl. Set aside a small portion of the pepper and coriander blend before adding the liquid so it stays dry for the finishing rub.

Step 2: Add the Liquid

Stir the cold water and apple cider vinegar into the spice mixture until the salt and sugar are well distributed. This creates the curing mixture that will season the brisket throughout.

Step 3: Prepare the Container

Place the brisket in a clean, food-safe container large enough to hold the meat and curing mixture. Choose a container that allows the brisket to sit mostly or fully submerged.

Step 4: Add the Curing Mixture

Pour the curing mixture over the brisket. Make sure the liquid reaches around all sides of the meat for even seasoning.

Step 5: Add the Garlic

Add the lightly crushed garlic cloves to the container. The crushed garlic will add a gentle savory flavor as the brisket cures.

Step 6: Refrigerate the Brisket

Cover the container securely and refrigerate the brisket for 5 days. Keep it cold throughout the curing process.

Step 7: Turn the Brisket Daily

Turn the brisket once each day during curing. This helps the curing mixture reach the meat evenly on every side.

Step 8: Rinse the Brisket

After the 5-day cure, remove the brisket from the container and rinse it under cold running water. Rinsing removes excess surface seasoning before roasting.

Step 9: Dry the Brisket

Pat the brisket completely dry with paper towels. A dry surface helps the peppery coating cling and brown nicely in the oven.

Step 10: Add the Dry Rub

Rub the brisket with the reserved pepper and coriander mixture. Coat the top and sides evenly for a flavorful crust.

Step 11: Set Up the Roasting Pan

Place the brisket on a rack in a roasting pan. The rack keeps the meat elevated so heat can circulate around it.

Step 12: Roast Until Tender

Roast the brisket at 250°F until the center reaches 195°F to 205°F and feels very tender, about 4 to 5 hours. Begin checking near the 4-hour mark, since the exact time depends on the brisket's shape and thickness.

Step 13: Rest the Meat

Remove the brisket from the oven and let it rest for 30 minutes. Resting allows the juices to settle so the slices stay moist.

Step 14: Slice Across the Grain

Slice the pastrami thinly across the grain with a sharp knife. Cutting across the grain gives each bite a tender, deli-style texture.

Recipe Snapshot

Pro Tips for Making Pastrami

• Use Prague powder #1 exactly as measured, and never replace it with pink Himalayan salt.
• Keep the brisket refrigerated during the entire curing period.
• Pat the brisket very dry before adding the dry rub so the crust adheres well.
• Use an instant-read thermometer in the thickest part, and cook until the meat is both in the target temperature range and very tender.
• Always slice across the grain for the most tender serving pieces.

How to Serve Pastrami

• Layer thin slices on warm rye bread with mustard and crisp dill pickles.
• Serve it alongside potato salad, coleslaw, or a simple green salad.
• Add warm pastrami to a toasted sandwich with melted Swiss cheese and sauerkraut.
• Arrange slices on a lunch board with bread, mustard, pickles, and fresh vegetables.

Make Ahead and Storage

Storing Leftovers

• Cool leftover pastrami promptly, then place it in an airtight container or wrap it tightly.
• Refrigerate leftovers and use them within 3 to 4 days for the best quality.
• Store slices with their juices if available to help keep them moist.

Freezing

• Wrap pastrami slices in small portions with freezer-safe wrapping, then place them in a labeled freezer bag.
• Freeze for up to 2 months for the best flavor and texture.
• Thaw frozen pastrami overnight in the refrigerator before reheating.

Reheating

• Warm slices gently in a covered skillet with a splash of water, or steam them briefly until heated through.
• Avoid high heat, which can dry the lean brisket.
• For sandwiches, warm the pastrami just until tender, then serve right away.

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Final Thoughts

This homemade pastrami takes patience, but the tender slices and peppery crust make every minute feel like time well spent.

FAQs

Here are a few helpful answers for making and serving homemade pastrami.

Can I use pink Himalayan salt instead of Prague powder #1?

No. Prague powder #1 is a specific curing salt, while pink Himalayan salt is not a curing salt and is not a safe substitute for this recipe.

How long should the brisket cure?

Cure the covered brisket in the refrigerator for 5 days, turning it once each day so the mixture seasons it evenly.

How do I know when the pastrami is done?

The center should reach 195°F to 205°F, and the brisket should feel very tender when checked. The cooking time is usually about 4 to 5 hours at 250°F.

Why should I slice pastrami across the grain?

Slicing across the grain shortens the muscle fibers, making each thin slice easier and more tender to chew.