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homemade pastrami

Homemade Pastrami

Homemade Pastrami boasts a signature spice crust with the juiciest, most tender corned brisket underneath.

Course Main Course
Cuisine American, Irish
Keyword Homemade Pastrami
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Calories 680 kcal
Author Catalina Castravet


  • 4.5 - 5 pounds raw corned beef
  • 1/2 cup water

Spice Rub:

  • 1/2 cup brown sugar optional
  • 1/4 cup black peppercorns
  • 1/4 cup red peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon mustard powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder


  1. Preheat the oven to 300 degrees F.
  2. Add the black and red peppercorns and coriander to a coffee grinder and grind until coarsely chopped, you should see the pieces of black and red pepper individually, don't make it into a powder.
  3. Mix with the other spices in a large shallow dish.
  4. Pat dry the meat with paper towels and roll it in the spice mixture so it is covered well and uniformly on all sides.
  5. Place it onto a rack (if you don't have one it's ok) into a shallow baking sheet or dish.
  6. Cook it for 2-3 hours, after that pour in a half cup of water, and cover the meat with foil, and cook an additional 30 minutes, or until the beef reaches 165 degrees F in the center. I check the internal temperature pretty often, to make sure I don't overcook it.
  7. Cool the meat to room temperature wrap it in plastic wrap and cool overnight in the refrigerator.
  8. Thinly slice and serve.

Recipe Video

Nutrition Facts
Homemade Pastrami
Amount Per Serving
Calories 680 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g88%
Cholesterol 153mg51%
Sodium 3461mg150%
Potassium 1067mg30%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 14g16%
Protein 44g88%
Vitamin A 902IU18%
Vitamin C 79mg96%
Calcium 107mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.