Our easy Pastrami Recipe is a simple and tasty recipe for making delicious homemade Pastrami from corned beef at home, without a smoker.
There’s nothing better than amazing pastrami, and our easy pastrami recipe starts with a beautiful piece of corned beef brisket and a flavor packed pastrami rub.
Easy Pastrami Recipe Ingredients
1 corned beef brisket, brined but without seasonings added
2 tablespoons Liquid Smoke (I’m using the Hickory flavor)
1 cup water
Pastrami Rub Recipe Ingredients
2 tablespoons ground coriander
2 tablespoons smoked paprika
2 tablespoons ground black pepper
1 tablespoon brown sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon rubbed sage
Easy Pastrami Recipe From Corned Beef Directions
This recipe takes one and a half to two days, there’s little hands on time, but the pastrami does rest in the refrigerator for 8 hours to overnight.
Rinse the corned beef brisket under running water for about a minute to rinse off the brine. Do not use the enclosed seasoning packet. Place the trivet into the pressure cooker or Instant Pot, and add 1 cup of water. Place the corned beef brisket into the pot, fat side up. Cut your brisket into 2 pieces if it is too big to fit into the pot. Place the lid on and set to Pressure Cook on HIGH for 60 minutes.
When the pressure cooker is done, use the natural release for 15 minutes, then a quick release. Remove the brisket from the pressure cooker and let it cool.
While it’s cooling, mix together the Easy Pastrami Rub Recipe in a shallow dish until it is well combined.
Pat the brisket dry, then slather it with about 2 tablespoons of yellow mustard. Then coat the meat in the spice mixture, pressing it into the surface of the meat on all sides.
Wrap the brisket tightly in foil, and place it in the refrigerator for 12 – 24 hours. When you’re ready to finish the pastrami, take it out of the refrigerator and let it sit at the room temperature for about an hour. Preheat the oven to 275.
Place a rack on the baking sheet lined with aluminum foil for easier clean-up. Place the meat onto the rack and cook for one hour.
After it comes out of the oven, let the meat rest for about 15 minutes. The result is a delicious, smoky pastrami… it tastes SO amazing hot and fresh from your own oven!! Use a sharp knife or electric knife to carve the pastrami into 1/4 inch slices or as thin as you like.
Today we’re making Rueben sandwiches with this pastrami, serving it on pumpernickel with homemade Russian dressing, baby swiss cheese and sauerkraut.
Homemade Russian Dressing Recipe
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet relish, drained (optional)
1/2 teaspoon bottled horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1/8 teaspoon paprika
pinch of salt
Mix all ingredients together.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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