This easy homemade pastrami is a treat! All you need is some beef brisket, spices, and a little time. It’s juicy, tasty, and perfect for sandwiches!
Making it at home is fun. I love the smell of the spices as they mix together—makes the whole house feel cozy. Plus, there’s nothing like a fresh pastrami sandwich to satisfy my hunger! 😋
Key Ingredients & Substitutions
Beef Brisket: The star of this recipe is beef brisket. It’s tender and flavorful when brined and smoked. If you can’t find brisket, a good substitute might be a flat iron steak or even a chuck roast, though they may alter the final flavor and texture slightly.
Kosher Salt: This salt is key for brining. Its coarser texture helps draw moisture from the meat. If you don’t have kosher salt, you can substitute table salt but use about half the amount, as it’s saltier by volume.
Coriander: Coarsely ground coriander gives a distinct flavor. If you’re not a fan, try using fennel seeds or cumin as alternatives,keeping in mind they will change the taste profile a bit.
Apple Cider Vinegar: Adding acidity is optional but enhances flavor. If you want a different zing, use white wine vinegar or even lemon juice instead. Just a splash can make a difference!
Brown Sugar: This adds sweetness to balance the salt. You can swap it for honey or maple syrup, but adjust according to taste since they are liquids.
How do I Make Sure the Brisket is Well-Brined?
Brining is essential for flavor and tenderness, and here’s how to do it right:
- Prepare your brine by mixing all spices and salt in a bowl, then adding water and optional vinegar.
- Once the brisket is in the brine, ensure it’s fully submerged. Using a heavy plate or even a weight can help.
- Flip the brisket every few days to ensure that all sides soak up the brine evenly.
Remember to rinse the brisket thoroughly after brining! This step removes excess salt, essential for getting the perfect flavor balance.
How to Make Easy Homemade Pastrami
Ingredients You’ll Need:
For the Brine:
- 4-5 lbs beef brisket
- 1/2 cup kosher salt
- 1/4 cup black pepper, coarsely ground
- 1/4 cup coriander, coarsely ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard seeds
- 1 tablespoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup brown sugar
- 1/2 cup water (for brining)
- 1/2 cup apple cider vinegar (optional for increased acidity)
How Much Time Will You Need?
Getting your homemade pastrami ready will take about 20 minutes for prep and about 5-7 days for brining. After brining, if you choose to smoke it, allocate an additional 6-8 hours. Plus, don’t forget to let it rest for 30 minutes before slicing. A bit of patience is the key for delicious results!
Step-by-Step Instructions:
1. Preparing the Brine:
In a large bowl, mix together the kosher salt, black pepper, coriander, garlic powder, onion powder, mustard seeds, paprika, crushed red pepper flakes, and brown sugar. This mixture will give your pastrami that rich flavor we love!
2. Creating the Brine Solution:
Next, add the water and apple cider vinegar (if you’re using it) to the spice mixture. Stir everything together until well combined. This delicious brine is what makes your brisket juicy and flavorful.
3. Brining the Brisket:
Now it’s time to get your brisket in the brine! Place it in a large resealable plastic bag or a non-reactive container. Pour the brine solution over the brisket, making sure it’s fully submerged. Seal the bag or cover the container and refrigerate it for 5-7 days. Flip the brisket every couple of days for even brining.
4. Rinse and Dry:
Once brining is done, take the brisket out of the bag and rinse it well under cold water to wash away excess salt. Pat it dry with paper towels so that it will be ready for the spice rub.
5. Preparing the Spice Rub:
In a small bowl, mix any remaining black pepper, coriander, and any preferred spices to create a flavorful rub. Evenly coat the surface of the brisket with this spice rub. This adds that extra oomph before cooking!
6. Smoking the Pastrami (Optional):
If you’d like to smoke your pastrami, preheat your smoker to 225°F (107°C). Place the brisket inside and smoke it for about 6-8 hours, until it reaches an internal temperature of 190°F (88°C). If you don’t have a smoker, you can cook it in an oven on low heat instead!
7. Rest and Slice:
Once done, carefully take the pastrami out of the smoker or oven and let it rest for at least 30 minutes. This step helps the juices redistribute, making it even tastier when sliced.
8. Serve and Enjoy:
Finally, slice your pastrami thinly against the grain. You can serve it on rye bread with a touch of mustard, enjoy it on its own, or plate it with your favorite sides. Enjoy the fruits of your labor with every bite!
Enjoy your delicious homemade pastrami!
Can I Use a Different Cut of Beef?
Yes, you can! While brisket is the traditional cut for pastrami, you can use other cuts like beef round or flank steak. Just keep in mind that the cooking time may vary slightly based on the thickness and fat content of the meat, so adjust accordingly to ensure it’s tender.
What Can I Substitute for Apple Cider Vinegar?
If you don’t have apple cider vinegar, white vinegar or red wine vinegar can be good alternatives. They’ll provide similar acidity, which helps in flavor development during the brining process. Just use the same amount as listed in the recipe.
How Should I Store Leftover Pastrami?
Store any leftover pastrami in an airtight container in the refrigerator for up to 5 days. For longer storage, you can slice and freeze it in portions. Wrap the slices tightly in plastic wrap or aluminum foil, then place them in a freezer bag. It’ll keep well for 1-2 months in the freezer. Just thaw in the fridge before reheating!
Can I Make This Recipe Without a Smoker?
Absolutely! If you don’t have a smoker, you can use your oven instead. Set it to a low temperature (around 225°F or 107°C) and place the brisket on a wire rack over a baking sheet. You can add smoke flavoring by placing a few drops of liquid smoke in the spice rub, although this is optional. Cook until the internal temperature reaches 190°F (88°C) for the best results.
