Homemade Pastrami Recipe

Pastrami recipe

​The Spruce / Nita West

  • Total: 6 hrs 15 mins
  • Prep: 15 mins
  • Cook: 6 hrs
  • Yield: 8-10 servings
Nutritional Guidelines (per serving)
580 Calories
31g Fat
2g Carbs
68g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8-10 servings
Amount per serving
Calories 580
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 58%
Cholesterol 217mg 72%
Sodium 140mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Protein 68g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking.


  • 5 pounds corned beef brisket (1/2 whole brisket)
  • 3 tablespoons black pepper
  • 2 tablespoons coriander
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pastrami recipe
    ​The Spruce / Nita West
  2. Remove the corned beef brisket from the package and rinse off thoroughly and pat dry.

    Pat dry
    ​The Spruce / Nita West
  3. Trim off most of the fat, leaving only a 1/8-inch layer.

    Trim off fat
    ​The Spruce / Nita West
  4. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.

    Pat spices on
    ​The Spruce / Nita West
  5. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly.

    Add oil
    ​The Spruce / Nita West
  6. Flip over, fold-side down, on another piece of foil and wrap the meat again.

    Flip over
    ​The Spruce / Nita West
  7. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal.

    Repeat three more times
    ​The Spruce / Nita West
  8. Place in a roasting pan, as some juice may still escape.

    Place in a roasting pan
    ​The Spruce / Nita West
  9. Place in a 240 F oven for 5 hours.

    Place on rack
    ​The Spruce / Nita West
  10. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped.

    Foil in pan
    ​The Spruce / Nita West
  11. The next day, unwrap and thinly slice the cold meat across the grain.

    Cut pastrami
    ​The Spruce / Nita West
  12. Warm the slices in a pan with a few drops of water.

    Warm slices
    ​The Spruce / Nita West
  13. Serve warm on rye bread with mustard and enjoy!

    Serve on rye
    ​The Spruce / Nita West


  • If you like it spicy leave the rub on. If you prefer milder, scrape off the spice rub before slicing.