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Why Make Pastrami from Corned Beef?
If you love the smoky, peppery flavor of pastrami but don’t want to spend days curing your own brisket, you’re in luck! Turning store-bought corned beef into delicious homemade pastrami is easier than you think. With just a few extra steps, you can enjoy that classic deli taste right at home—no fancy equipment or special skills required.
What’s the Difference Between Corned Beef and Pastrami?
Both corned beef and pastrami start with beef brisket, but what sets them apart is how they’re seasoned and cooked. Corned beef is cured in a salty brine with pickling spices, then boiled or slow-cooked. Pastrami, on the other hand, is coated in a spicy rub, smoked, and steamed, giving it that signature flavor and texture. By starting with pre-cured corned beef, you skip the lengthy brining process and jump straight to the fun part: seasoning and smoking!
Ingredients You’ll Need
- 1 whole corned beef brisket (flat or point cut, about 3-5 lbs), rinsed and patted dry
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds (optional)
- 1 teaspoon ground allspice (optional)
Tip: Most corned beef comes with a spice packet. For best results, skip it and make your own pastrami rub for authentic flavor.
How to Make Pastrami from Corned Beef: Step-by-Step
1. Rinse and Soak the Corned Beef
Corned beef is very salty because of its brine. To mellow out the saltiness, rinse the brisket under cold water. For even better results, soak it in cold water for 1-2 hours, changing the water once or twice. Pat it dry with paper towels.
2. Prepare the Pastrami Spice Rub
Toast the black peppercorns and coriander seeds in a dry skillet over medium heat for a few minutes until fragrant. Let them cool, then coarsely grind them using a spice grinder or mortar and pestle. Mix with brown sugar, paprika, garlic powder, and any optional spices.
3. Coat the Brisket
Press the spice rub all over the brisket, making sure to cover every surface. The crust is what gives pastrami its iconic flavor and appearance.
4. Smoking the Brisket
Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use a grill set up for indirect heat with wood chips, or even your oven for a less smoky version.
- Smoking method: Place the brisket fat side up on the smoker grate. Smoke until it reaches an internal temperature of about 190°F (88°C), which usually takes 6-8 hours depending on thickness.
- Oven method: Preheat oven to 225°F (107°C). Place brisket on a wire rack over a baking sheet. Bake until internal temp hits 190°F (88°C), about 6-8 hours.
5. Steam for Tenderness
Once smoked (or baked), wrap the brisket in foil. Place it in a roasting pan with a rack above simmering water, cover tightly with foil or a lid, and steam in a 275°F (135°C) oven for about 2 hours. This step makes your pastrami extra juicy and tender.
6. Rest and Slice
Let your pastrami rest for at least 30 minutes before slicing. Use a sharp knife to cut thin slices against the grain for that classic deli texture.
Serving Suggestions
- Pastrami Sandwich: Pile high on rye bread with spicy brown mustard and pickles.
- Pastrami Reuben: Add sauerkraut, Swiss cheese, and Russian dressing on grilled rye.
- Pastrami Hash: Dice leftovers and fry with potatoes and onions for breakfast.
- Pastrami Plate: Serve with coleslaw, potato salad, or roasted veggies for a hearty meal.
Tips for Perfect Homemade Pastrami
- Slicing: Always slice against the grain for tenderness.
- Leftovers: Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- No smoker? Use smoked paprika in your spice rub and bake in the oven for smoky flavor.
- Spice it up: Adjust pepper and coriander amounts to suit your taste.
- Steaming tip: Steaming after smoking is key for that authentic pastrami texture—don’t skip this step!
Common Questions About Homemade Pastrami
Can I use any cut of corned beef?
Yes! Flat cut is easier to slice and looks more like classic deli pastrami, while point cut is fattier and extra flavorful.
What if I don’t have a smoker?
No problem! You can use your oven and add smoked paprika or liquid smoke to mimic that smoky flavor.
How do I know when my pastrami is done?
The internal temperature should reach about 190°F (88°C) after smoking/baking, then steam for another couple of hours until fork-tender.
Can I make pastrami ahead of time?
Absolutely! Homemade pastrami tastes even better after resting overnight in the fridge. Slice thinly when ready to serve.
Final Thoughts
Making pastrami from corned beef at home is surprisingly easy and incredibly rewarding. With just a few simple steps—rinsing, seasoning, smoking or baking, then steaming—you can enjoy deli-quality pastrami whenever you crave it. Whether you pile it high on rye or enjoy it with your favorite sides, homemade pastrami is sure to impress family and friends!