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Beef Pastrami

Author
Cookinero 24 Mar 2025
6480
Beef Pastrami

Pastrami is a Jewish delicacy made from marinated, smoked and boiled meat. For good pastrami, beef brisket is usually used. Preparing the meat requires a lot of time, effort and a small yield. But the taste of the meat is unsurpassed if done correctly. Pastrami is a versatile product that can be used anywhere: cook solyanka with it, make a salad, sandwich or even a stew.

How to cook Beef Pastrami

Step 1

Beef Pastrami

Marinate the meat. Pour water into a deep pan, immerse the beef breast in it. Add salt, sugar, garlic, bay leaf. Put in the refrigerator for 48 hours.

Step 2

Beef Pastrami

Bake the meat in the oven. Remove the marinated meat from the marinade, wash, dry with a towel and put it in the oven to simmer for 11 hours at 60 degrees.

Step 3

Beef Pastrami

Finish cooking. Make a sprinkling mixture. Mix honey, coriander, mustard, pepper, cloves, ginger, cinnamon, nutmeg and sweet paprika. Coat the meat with this mixture and bake in the oven for 10 minutes at 180 degrees.

Beef Pastrami - FAQ About Ingredients, Baking Time and Storage

Yes, you can use beef brisket or even a leaner cut like flank steak, but be aware that cooking times and texture may vary.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.
For a vegetarian alternative, try using firm tofu or seitan, marinated with the same spices. Adjust cooking times as needed.
Classic pairings include rye bread, pickles, coleslaw, or mustard. For a hearty meal, serve with roasted potatoes or a green salad.
For best flavor, stick to 48 hours, but a minimum of 24 hours will still work—just expect a slightly less intense taste.
Yes! Set your slow cooker to low and cook for 8–10 hours, then finish with the spice coating under a broiler for a few minutes.
Skip the pepper and reduce the mustard in the coating mix. Increase honey or paprika for a sweeter, milder flavor.
Thaw overnight in the fridge, then reheat slices in a steamer or covered in the oven with a splash of water to retain moisture.
Absolutely! Low-sodium salt works well—just ensure you maintain the right balance for the curing process.

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