How to Make Homemade Pastrami From Brisket

Pastrami is a spiced beef dish, a Romanian gastronomic specialty that is widespread throughout Eastern Europe, exported to America at the beginning of the twentieth century by Jewish communities. Usually sold as street food, it is served cut into thin slices, inside a sandwich with rye bread, mustard and pickled gherkins, to which slices of cheese or various sauces can be added.

The cut traditionally used to prepare pastrami is beef breast, also known as brisket: a part rich in connective tissue and intramuscular fat which, thanks to the marinade in brine and slow cooking in the oven, will be soft and succulent.

The preparation is not difficult, but it requires time and patience. After making a mixture of spices, water, garlic and coarse salt, you will have to immerse the meat and place everything in the refrigerator for about 10 hours; at this point it will have to be dried, wrapped in aluminum foil and then cooked in the oven, at a low temperature, for 3 hours. After two further rests, for a total of about 8 hours, you can finally grill the breast, cut it into slices and serve it, either hot or cold, on a plate as a tasty and original appetizer, or use it to stuff a tasty sandwich, depending on your preferences.

What is Pastrami?

Pastrami, a richly spiced and smoked meat originally made from beef, has its roots in the culinary traditions of Eastern Europe, particularly Romania, where it was known as "pastramă" and typically made from goose or mutton. Jewish immigrants brought this preservation technique to the United States in the late 19th century, adapting it to beef brisket, which was more readily available.

It quickly became a staple in New York delicatessens, especially on the Lower East Side, symbolizing the melding of cultural identity and culinary adaptation. Pastrami's fame soared beyond the deli counters with its unforgettable appearance in the 1989 romantic comedy When Harry Met Sally, filmed at Katz's Delicatessen in Manhattan. The iconic "I'll have what she's having" scene not only became part of pop culture history but also introduced pastrami sandwiches to a broader global audience, cementing its status as a beloved and storied delicacy.

Pro Tips for The Best Homemade Pastrami

• Use a well-marbled beef brisket, ideally the flat cut for even curing and slicing. Trim excess fat but leave a thin layer to enhance flavor during smoking.
• Use a sharp knife or meat slicer to slice the pastrami thinly against the grain. This makes the meat easier to chew and maximizes its juicy, seasoned layers.
• Wrap leftovers tightly in foil and refrigerate. Reheat using steam or a covered pan with a splash of water to retain moisture without drying it out.

What Kind of Meat is Pastrami? What is Pastrami Made Of?

Pastrami is typically made from beef brisket, especially the flat cut, though other cuts like the navel (plate) or round can also be used. The meat undergoes a process of curing, seasoning, smoking, and steaming, which transforms it into the flavorful deli classic. The brisket is first brined with curing salt and spices, then coated in a dry rub (commonly black pepper and coriander), smoked low and slow, and finally steamed to achieve its tender, juicy texture and distinctive taste.

Is Pastrami Raw or Cooked?

Pastrami is fully cooked by the time it's ready to eat. The process involves curing the raw meat, followed by smoking, and then steaming, which thoroughly cooks it while enhancing flavor and tenderness. So although it starts raw, pastrami is always served cooked — hot or cold — and safe to eat straight after preparation or reheating.

What Does Pastrami Taste Like?

Pastrami has a bold, smoky, and savory flavor with a slightly peppery and spiced crust that adds depth and texture. The interior is tender, juicy, and infused with the brine's aromatic blend of garlic, coriander, mustard, and other spices. Thanks to its curing and smoking process, it carries a distinctive umami richness with hints of sweetness, saltiness, and tang — making it intensely flavorful and deeply satisfying.

Is Pastrami Just Corned Beef?

Pastrami and corned beef are similar but not the same. Both typically use beef brisket and undergo a curing process with salt and spices, but they differ in preparation and flavor. Corned beef is boiled or braised, resulting in a tender, salty meat often used in dishes like Reuben sandwiches or served with cabbage. Pastrami, on the other hand, is smoked and then steamed, giving it a smoky, spiced flavor with a peppery crust and firmer texture.

Do I Need a Smoker to Make Pastrami?

No, you don’t strictly need a smoker to make pastrami — but using one does give the meat its authentic smoky flavor. If you don’t have a smoker, you can mimic the effect by using a regular oven with some creative tweaks: add liquid smoke to the brine or rub, and cook the meat low and slow in the oven (around 225°F / 107°C). For best results, finish by steaming the pastrami before serving. While it won’t be identical to smoked pastrami, it will still be tender, flavorful, and delicious.

What Can I Use Pastrami For?

It's most famously used in classic deli sandwiches, especially layered on rye bread with mustard or as the star of a Reuben with Swiss cheese, sauerkraut, and Russian dressing. Beyond sandwiches, pastrami adds a savory punch to breakfast dishes like scrambled eggs, omelets, or breakfast burritos. It works well in salads, wraps, and paninis, offering a protein boost and bold taste. You can also use it as a gourmet pizza topping, in a hearty pastrami hash with potatoes and vegetables, or serve it cold in thin slices on a charcuterie board with cheeses, pickles, and bread.

Can I Make Homemade Pastrami Ahead of Time?

Yes, you can definitely make homemade pastrami ahead of time — in fact, it's often better when made in advance. After curing and smoking (and optionally steaming), let it cool completely, then wrap it tightly in foil or plastic wrap and refrigerate. It keeps well in the fridge for up to 5–7 days, and the flavors continue to deepen.

Does It Freeze Well?

Yes, pastrami freezes very well. After it’s fully cooked and cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight freezer-safe container. It can be frozen for up to 2 months without significant loss of flavor or texture. To use, thaw it overnight in the refrigerator and reheat by steaming or gently warming in the oven, which helps maintain its moisture and tenderness.

How to Store Homemade Pastrami

To store pastrami leftovers, wrap the meat tightly in plastic wrap or foil, or place it in an airtight container and refrigerate for up to 5–7 days. When ready to enjoy, reheat gently by steaming or warming in the oven to preserve its juicy texture and bold flavor.

How to Make Homemade Pastrami

Mix the spices for the brine in a bowl.

Also add the chopped bay leaves, paprika and cinnamon, and mix well. Keep about 30 grams of the mixture aside, you will need it for the subsequent marinade of the meat.

Pour the spice mix into a large saucepan and add the water.

Also add the chopped garlic.

Add fine salt.

Mix everything together, then place the piece of meat on the bottom of the pan.

Make sure it is completely covered in the marinade. Cover with cling film and leave to rest in the refrigerator for at least 8-10 hours.

Once the necessary time has passed, remove the meat from the water and dry it, patting it dry with kitchen paper.

Massage the meat with the remaining spice mixture and spread it over the entire surface.

Wrap the meat in aluminum foil.

Seal the sides well and cook in the oven at 230°F/110°C for 3 hours, or until it reaches a temperature of 140°F/60°C at the core, measured with a kitchen thermometer.

Let the breast rest in the foil for an hour and a half, then place it in the refrigerator for another 5 hours. After this time, grill the meat on a hot griddle.

Cook on both sides about 4-5 minutes per side.

Cut the pastrami into 4-5mm thick slices.

If you like, you can compose the sandwich: spread a spoonful of mustard on a slice of rye bread.

Add the sliced ​​gherkins.

Arrange 3-4 slices of meat, one on top of the other. Close with the second slice of bread.

Enjoy!