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How to Make Easy Homemade Pastrami

In this video, you’ll see how to turn ordinary corned beef into homemade, deli-style pastrami. So quick and easy, this pastrami tastes better than what you find at the grocery store. Watch Chef John prepare a simple pastrami rub and garlic oil mixture. Then it’s just a matter of coating the meat with the dry rub, wrapping it up in foil into a tight bundle, and roasting the corned beef in the oven at low temperature for a long time. Get the recipe for Chef John’s Easy Homemade Pastrami. This homemade pastrami comes out tender, spicy, a little smoky, and is just plain delicious sliced thinly and served on rye bread with mustard and a pickle, of course!

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Comments12

  • mherv95

i made this recipe with almost no change, and I ot my meat MUCH over cooked !!! the spice combination seems good though. Too bad i cannot post you the picture. 225° farenheit that i translated to 110° celcius is much too much for this recipe. the meat gets brown and not red, and looses a huge quantity of water and becomes completely dry this recipe needs to be adapted for sure

  • Tammie Blue Wingo

i have made this 3x's and I absolutely love it!!I was extremely skeptical at first,but once I took it out of the oven & unwrapped the 1,000 miles of foil,& got my first taste,that was it!!!!I left it in the fridge for 5 days,& that really got the flavors thru.i will never buy it from a store again!!!

  • Jayme Ayres

This recipe looks delicious, but I have a doubt: no salt in the mixture of spices?