Best 5 Homemade Pastrami Crockpot Recipes

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**Unveil the Delicacies: A Culinary Journey into Homemade Pastrami Crockpot Recipes**

Indulge in the tantalizing world of homemade pastrami crafted in the comforting embrace of a crockpot. Discover a symphony of flavors as you explore a collection of mouthwatering recipes that transform ordinary ingredients into extraordinary culinary delights. From classic pastrami with its smoky, savory essence to unique variations infused with bold spices and aromatic herbs, this article offers a delectable journey for food enthusiasts and home chefs alike. Each recipe is carefully curated to guide you through the process of creating tender, flavorful pastrami in the convenience of your own kitchen. Prepare to tantalize your taste buds and embark on a culinary adventure that promises to elevate your meals to unforgettable gastronomic experiences.

Check out the recipes below so you can choose the best recipe for yourself!

EASY HOMEMADE PASTRAMI



Easy Homemade Pastrami image

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

Provided by Chef John

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 15h45m

Yield 1

Number Of Ingredients 9

2 cloves garlic, crushed
½ cup vegetable oil
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

Steps:

  • Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
  • Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
  • Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  • With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
  • Bake in the preheated oven for 6 hours.
  • Remove pastrami from the oven and let cool to room temperature, about 3 hours.
  • With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Line a baking sheet with aluminum foil.
  • Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
  • Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
  • Heat a large skillet over low heat.
  • Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g

PRIMETIME PASTRAMI



Primetime Pastrami image

Provided by Guy Fieri

Categories     main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
1 whole brisket, trimmed

Steps:

  • For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
  • For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
  • For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
  • Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
  • After a minimum of 5 days, prepare a smoker for 225 degrees F.
  • Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

HOMEMADE PASTRAMI (CROCKPOT)



Homemade Pastrami (Crockpot) image

The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own).

Provided by I Love Figs

Categories     Lunch/Snacks

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 10

4 lbs corned beef brisket
2 onions, sliced
2 garlic cloves, mashed
1 tablespoon black peppercorns
1 tablespoon coriander seed
8 -10 whole cloves
1 1/2 cups water
2 tablespoons pepper
2 tablespoons paprika
liquid smoke

Steps:

  • Place first seven ingredients in crockpot, cook on low for 8 hours.
  • Drain meat. Allow to cool enough to touch.
  • In a small bowl, combine pepper and paprika with enough liquid smoke to form loose paste.
  • Rub paste thoroughly into drained meat.
  • Bake in 350 degree oven for 45 minutes.
  • Slice paper-thin to serve with rye bread, mustards, and garlic dill pickles. Tastes great with cole slaw.

Nutrition Facts : Calories 1203.1, Fat 87.8, SaturatedFat 29.2, Cholesterol 444.3, Sodium 5160, Carbohydrate 16.4, Fiber 5.5, Sugar 2.8, Protein 84.5

BIG DADDY'S HOMEMADE PASTRAMI



Big Daddy's Homemade Pastrami image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 16h30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup black peppercorns
1/4 cup coriander seeds
1 gallon cold water
1 cup kosher salt
1 tablespoon liquid smoke
5 cloves garlic, smashed
1/2 cup packed dark brown sugar
3 tablespoons pickling spice
2 bay leaves
1 (5-pound) beef brisket, trimmed

Steps:

  • In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
  • In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
  • Preheat the oven to 300 degrees F.
  • On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.

HOMEMADE PASTRAMI



Homemade Pastrami image

Though the brining and curing steps take several days, the active time is minimal. You mix up a brine. You make a rub. You smoke the brisket then press and refrigerate the meat overnight. Simple! Rye bread never had it so good.

Provided by tshull777

Categories     Meat

Time P4DT5h

Yield 10-12 serving(s)

Number Of Ingredients 19

1 (4 -5 lb) beef brisket, flat fat trimmed to 1/4-inch
1 gallon water
6 garlic cloves, peeled and smashed
5 juniper berries, bruised or 1/4 cup gin
3 bay leaves, broken into pieces
3/4 cup kosher salt
1/2 cup brown sugar
2 tablespoons morton's tenderquick curing salt (optional)
1 tablespoon whole black peppercorn
5 allspice berries
3 tablespoons fresh coarse ground black pepper
3 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
2 bay leaves
1/4 cup brown sugar
2 tablespoons sweet paprika
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • 1. Make the brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns, and allspice berries. Let cool completely, then immerse the meat. (Weight it down with a plate if necessary.) Refrigerate for 3 days.
  • 2. Make the rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves. Pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.
  • 3. Remove the meat from the brine and rinse under cold running water. Pat dry with paper towels. Sprinkle and pat the rub on the brisket. Cover tightly with plastic wrap. Refrigerate for 24 hours.
  • 4. When ready to cook, prepare your Smoker for 180 degrees.
  • 5. Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke the meat for 3 to 4 hours. Wrap the brisket tightly in foil. Increase the temperature to 250 degrees, and continue to cook the brisket until the internal temperature is 175 degrees. Allow the brisket to cool to room temperature, leaving it in the foil. Transfer the brisket to a baking dish, and weight it with foil-covered bricks or cast iron skillets. Refrigerate overnight. Slice thinly against the grain for serving. (A meat slicer is preferred to a knife.).

Nutrition Facts : Calories 364.4, Fat 14.2, SaturatedFat 4.8, Cholesterol 112.5, Sodium 9347.5, Carbohydrate 20.1, Fiber 1.9, Sugar 16.2, Protein 38.5

Tips:

  • Choose the right cut of beef: Brisket is the traditional cut for pastrami, but you can also use other tough cuts like chuck roast or rump roast.
  • Cure the beef properly: The curing process helps to flavor and preserve the beef. Be sure to follow the recipe's instructions carefully.
  • Smoke the beef slowly and evenly: Smoking is what gives pastrami its characteristic flavor and color. Smoke the beef over indirect heat for 8-12 hours, or until it reaches an internal temperature of 160 degrees Fahrenheit.
  • Steam the beef before slicing: Steaming the beef helps to tenderize it and make it easier to slice.
  • Slice the beef against the grain: This will help to ensure that the pastrami is tender and easy to chew.

Conclusion:

Homemade pastrami is a delicious and flavorful deli meat that you can easily make at home. With a little time and effort, you can enjoy this classic New York deli staple in your own kitchen. Serve pastrami on sandwiches, salads, or as an appetizer. It's also great for making Reuben sandwiches or pastrami on rye. Enjoy!

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