Homemade Pastrami - No Smoker Needed

“So good! With corned beef going on sale soon for St. Paddy's day, why not give it a try.”
696hrs 15mins
1 brisket

Ingredients Nutrition


  1. Trim fat layer of corned beef to 1/8 inch.
  2. Mix together coriander, paprika, and garlic powder.
  3. Sprinkle half of spice mixture on one side of meat. Sprinkle on half of red pepper flakes and cover with pepper.
  4. Press seasonings into the meat.
  5. Turn meat over and repeat on other side.
  6. Wrap tightly with a lightly oiled sheet of heavy duty foil.
  7. Place meat seam side down on another sheet of foil and wrap again tightly. Repeat 5 more times using 7 sheets of foil.
  8. Slow roast at 240°F for 5 hours
  9. Remove from oven and let cool to room temperature.
  10. Refrigerate for 24 hours.
  11. Unwrap meat.
  12. If you like the coating, seal it on by baking at 400°F for 15 minutes.
  13. If you like your pastrami mild, you can scrape off the seasoning.
  14. Slice pastrami thinly at room temp or cooler.
  15. You can reheat in a frying pan with a few drops of water.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a