Oven-Baked Pastrami

By Alejandro Valdes LoraPublished: Jul 2, 2024

Approved by the Delish Test Kitchen

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oven baked pastrami sliced with a spice rub

PHOTO: RYAN LIEBE; FOOD STYLING: MAKINZE GORE

Brought to New York City by Jewish immigrants in the late 19th century, pastrami became iconic in restaurants like Katz's Delicatessen. Initially a preservation method, it evolved into a beloved sandwich staple, featuring spiced, smoked, and steamed beef, capturing the essence of NYC's diverse culinary heritage. It's a versatile cut of beef that can be used not only in a sandwich, but in so much more. Here at Delish, we’ve made kugel and casseroles (hello, Reuben casserole) with it!

Pastrami takes effort and time. This version is more straightforward for the person living in a studio apartment who doesn’t have a smoker in the middle of their living room. The truth is, it’s just not possible to get that smoky flavor without actually smoking it. Believe me, I tried hard to get around it. Keep reading on for everything else I learned while creating this recipe:

The cut of beef:
Pastrami usually uses fattier cuts of beef, unlike corned beef. The recipe calls for brisket for accessibility, but when you buy your beef, be sure to choose a cut that is more generous with fat. This will help your meat stay moist and tender, giving you that fall-apart quality.

Brining:
Brisket by itself is not a very flavorful cut of beef. This is why it needs a bit of a spa treatment, a good old facelift. Brining essentially enhances the flavor, tenderness, and juice retention, and ensures the beef is salted throughout the whole cut.

Spice rub:
If you can grind your own spices, by all means, please do. Always try to give your beef the best service you can. Leaving the beef to rest overnight in the fridge will help the spice mix stay on during our cooking process. You don’t want to skip this because you want as much of the spice rub on your pastrami as possible.

Sauna time:
The brisket bakes for a long time at a very low temperature. That means it's very difficult to overcook, and you’ll end up with a more tender pastrami.

Into the steam room:
Steaming is absolutely essential to finishing this off. You should not skip this. It will help with the tenderness. It’s a game-changer. Chances are you don’t have a pot big enough to lay the whole cut of beef in and steam it all together. That’s okay, just measure out how much can fit and steam it as you can.

Made this? Let us know how it went in the comments below!

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Yields:: 10 serving(s)
Prep Time:: 1 hr
Total Time:: 6 days 10 hrs
Cal/Serv:: 709

Ingredients

7 qt.
(28 c.) water, plus more for steaming
1 c.
kosher salt
8
cloves garlic, smashed
2
(3") cinnamon sticks
4
bay leaves
1 Tbsp.
mustard seeds
1/2 c.
plus 2 Tbsp. packed light brown sugar, divided
1/4 c.
plus 1 Tbsp. black peppercorns, divided
1/4 c.
plus 1 Tbsp. coriander seeds, divided
2 tsp.
pink curing salt (such as Prague Powder #1)
1
(5-lb.) brisket
1 Tbsp.
garlic powder
1 Tbsp.
onion powder
1 tsp.
paprika

Directions

1. Step 1In a very large pot or stockpot over high heat, bring water, kosher salt, garlic, cinnamon, bay leaves, mustard seeds, 1/2 cup brown sugar, 1 tablespoon peppercorns, and 1 tablespoon coriander to a boil. Cook, stirring occasionally, until salt and sugar dissolve, then add curing salt and mix well to combine. Remove from heat and let brine cool to room temperature, then refrigerate until completely cold, at least 3 hours or up to 2 weeks.
2. Step 2Place brisket in a large container and pour brine over, ensuring it's fully submerged (use a plate to weigh it down if necessary). Cover and refrigerate 5 to 7 days.
3. Step 3Remove brisket from brine and thoroughly rinse under cold water.
4. Step 4Using a spice mill or mortar and pestle, coarsely grind remaining 1/4 cup peppercorns and 1/4 cup coriander. Transfer to a small bowl. Add garlic powder, onion powder, paprika, and remaining 2 tablespoons brown sugar and stir until combined.
5. Step 5Pat brined brisket dry with paper towels, then generously rub spice mix into all sides of brisket, pressing into meat to adhere. Let rest on a wire rack set in a baking sheet overnight.
6. Step 6Preheat oven to 275°. Wrap beef in foil and return to wire rack set in baking sheet. Bake until an instant-read thermometer inserted into thickest part registers 200°, about 6 hours.
7. Step 7In a large pot, place a steamer basket and fill with 3" water. Transfer brisket to a cutting board. Cut off a piece that will fit in your steamer; wrap remaining brisket and refrigerate. Bring water to a boil over high heat. Reduce heat to low and place pastrami in basket. Cover and steam until very tender, about 1 hour. Repeat with remaining brisket. Cut against the grain to serve.