Pastrami recipe

Pastrami originated in Turkey as a spiced, pressed, and dried meat—immigrants brought it to the US in the 1800s and it’s been a hit here ever since.


3 tablespoons ground black pepper
3 tablespoons brown sugar
3 tablespoons paprika
3 tablespoons minced fresh garlic
2 tablespoons mustard seeds
2 tablespoons ground coriander
1 (4- to 5-pound) uncooked corned beef brisket (see the “Fresh Corned Beef” recipe page)
1 tablespoon olive oil
Aluminum foil, as needed


1) Preheat oven to 240°F. Combine pepper, sugar, paprika, garlic, mustard, and coriander in a small bowl; mix well. Rub spice mixture over beef on all sides to coat.

2) Spread a 3-foot section of aluminum foil on a flat surface; spread oil evenly over foil. Place prepared beef in middle of foil; fold foil tightly over beef. Flip over, top with another long piece of foil, and wrap. Wrap until beef is tightly sealed in foil.

3) Place wrapped beef in a roasting pan; place in oven and cook 5 hours. Remove from oven and let rest 30 minutes. Refrigerate overnight, still wrapped. Remove foil, slice, and serve. Maybe you might be interested tamales mexicanos

Back to the Corned Beef Recipes home page.

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Published by Starsol