Roast Pastrami Recipe

Trim and prepare

Trim any excess silver skin from the beef navel. Leave a thin layer of fat (about 1/8 inch) for flavor and moisture. Pat the meat dry with paper towels.

Make dry cure

In a bowl combine kosher salt, pink curing salt, brown sugar, granulated sugar, minced garlic, ground black pepper, ground coriander, ground mustard, paprika, crumbled bay leaves and whole peppercorns. Mix thoroughly so sugars and salts are even.

Apply cure

Rub the cure mixture all over the beef, pressing firmly so it adheres. Place the rubbed meat into a rimmed baking dish or vacuum-seal bag, cover tightly with plastic wrap (or seal) and refrigerate.

Cure time

Cure the beef in the refrigerator 5–7 days. Flip the meat every 24 hours and press any accumulated liquid back over the meat. The meat will firm and darken; this is normal. If you prefer a faster method, use the wet brine method below.

To use a wet cure instead of a dry cure: dissolve the kosher salt, pink curing salt, brown sugar and granulated sugar in 2 cups warm water. Once dissolved, add 2 cups ice and 2 more cups cold water to cool the brine to refrigerator temperature. Place the trimmed beef in a container or brining bag and pour the chilled brine over it so it is fully submerged. Add crushed garlic, peppercorns and bay leaves to the brine. Refrigerate 5–7 days, turning the meat daily. After brining, rinse the meat under cold water and pat dry.

After the cure period, remove the meat from the cure or brine and rinse thoroughly under cold running water to remove excess surface cure. Pat dry with paper towels and place on a rack uncovered in the refrigerator for 4–12 hours to form a tacky pellicle (this helps the seasoning adhere and helps smoke if you choose to smoke).

Prepare finishing rub

Toast the coriander seeds in a dry skillet over medium heat until fragrant, 1–2 minutes, then crush coarsely in a mortar & pestle or spice grinder. Combine the toasted crushed coriander with coarsely ground black pepper and garlic powder in a bowl.

Coat the meat

Preheat oven to 300°F (150°C). Rub the rested meat lightly with the oil to moisten the surface, then press the finishing rub onto all sides so the crust is well coated.

Roast

Place the beef on a rack in a roasting pan and add 1 cup beef broth or water to the pan to maintain humidity. Roast in the preheated oven until internal temperature reaches 195–205°F (90–96°C) for a tender roast suitable for slicing (this usually takes about 3–4 hours for a 3 lb piece). Begin checking temperature at 2.5 hours. Roast time will vary by oven and cut.

Optional smoke finish

If you prefer a smoked pastrami flavor, you can roast in a smoker at 225–250°F after applying the finishing rub and smoke with hardwood (hickory, oak, or apple) until the internal temp reaches 160°F, then wrap in foil and continue until 195–205°F. This adds 1–3 hours depending on smoking rate.

Rest

When the roast reaches target temperature, remove it from the oven or smoker and tent loosely with foil. Rest for 30–45 minutes to allow juices to redistribute. The internal temperature may rise a few degrees while resting.

Slice the pastrami across the grain as thinly as possible. For sandwiches, stack slices on rye bread, add Dijon or spicy brown mustard and pickles. Serve warm or at room temperature. Leftovers keep in the refrigerator for up to 5 days; reheat gently in steam or on a griddle.