Beef Pastrami

Name: Beef Pastrami
Total time: 50 min
Yield: 1
Cuisine: Jewish, Moldavian, Romanian
Ingredients: Beef tenderloin - 1000 g; Coriander - 56 g; Mustard seeds - 20 g; Ground black pepper - 21 g; Ground cloves - 4 g; Ground ginger - 3 g; Ground cinnamon - 3 g; Nutmeg - 4 g; Sweet paprika - 42 g; Honey - 84 g; Water - 2800 g; Salt - 250 g; Sugar - 150 g; Garlic - 20 g; Bay leaf - 6 g; Vegetables - 9 g

Cookinero 24 Mar 2025

6570

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

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

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

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

Can I use a different cut of beef for this pastrami recipe?

Yes, you can use beef brisket or even a leaner cut like flank steak, but be aware that cooking times and texture may vary.

How should I store leftover beef pastrami, and how long will it last?

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.

Is there a way to make this recipe vegetarian-friendly?

For a vegetarian alternative, try using firm tofu or seitan, marinated with the same spices. Adjust cooking times as needed.

What sides pair well with beef pastrami?

Classic pairings include rye bread, pickles, coleslaw, or mustard. For a hearty meal, serve with roasted potatoes or a green salad.

Can I shorten the marinating time if I'm in a hurry?

For best flavor, stick to 48 hours, but a minimum of 24 hours will still work—just expect a slightly less intense taste.

Can I cook the pastrami in a slow cooker instead of an oven?

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.

How can I adjust the spices if I don't like heat?

Skip the pepper and reduce the mustard in the coating mix. Increase honey or paprika for a sweeter, milder flavor.

What’s the best way to reheat frozen pastrami without drying it out?

Thaw overnight in the fridge, then reheat slices in a steamer or covered in the oven with a splash of water to retain moisture.

Can I use low-sodium salt for a healthier option?

Absolutely! Low-sodium salt works well—just ensure you maintain the right balance for the curing process.

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