Easy Homemade Pastrami - How to Turn Corned Beef Into Pastrami

  • Published on Apr 16, 2012
  • Learn how to make Easy Homemade Pastrami! - Visit foodwishes.blogspot.com/2012/04/how-to-turn-corned-beef-into-pastrami.html for over 675 additional original video recipes! I hope you enjoy this Easy Homemade Pastrami Recipe!
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Comments • 759

  • Black Cracka
    Black Cracka 7 days ago +1

    "No matter how inappropriate" at the exact moment the pastrami looked like a spread eagle centerfold pic from a 1985 Hustler mag. Hilarious!

  • Pedro Matias
    Pedro Matias 26 days ago

    No salt ?

    MARGARET STOKELY 27 days ago

    you forgot the horseradish

  • Linda Maxson Sheets
    Linda Maxson Sheets 28 days ago

    Your the best

  • Socah Divah72
    Socah Divah72 29 days ago


  • Rob Keena
    Rob Keena Month ago

    Damn you chef johh im hungry! This is my fault though

  • Cassandra Lewis
    Cassandra Lewis Month ago

    Can you use tri tip?

  • nenigma1
    nenigma1 2 months ago

    Can you use a bit of liquid Smoke?

  • Charity Dutton
    Charity Dutton 2 months ago

    Uh huh as I’m grinding out 1/4 cup coarse black pepper it really does start to feel inappropriate....
    Waiting for garlic oil to meld and hubby to return with coriander- will cook today and eat Saturday after it’s rested, will report back... ohhh, and my paprika doesn’t claim smoked, but that’s because I didn’t like smoked last time I used it so I bought a nice little can of the common British type and it’s mildly smoky.
    Report back

  • thomas parisi
    thomas parisi 2 months ago

    Every time I search the interwebs for a great recipe I always find myself @Food Wishes. Just popped mine in the oven.

  • L Clarke
    L Clarke 2 months ago

    Hey Chef John, you left out that crucial part where the brisket gets *smoked* ...with real wood. You know, that's the part where corned beef gets transformed into something besides just _roasted_ corned beef. Nice try, though. You get a B+ for effort!

  • sapachino
    sapachino 2 months ago

    not real pastrami

  • xz8 xz8
    xz8 xz8 3 months ago +1

    That's not safe...

  • Eugene Sedita
    Eugene Sedita 3 months ago

    Love ya, Joe. Gotta get that book. Where are your people from ? I'm 100% Sici. :)

  • Trudy Hassan
    Trudy Hassan 3 months ago

    Oh my gosh...going to the grocery store right now.

  • Abe De
    Abe De 3 months ago

    Pre-rub with liquid smoke and you just add awesome.

  • Norman Wyatt
    Norman Wyatt 3 months ago

    I've made this pastrami and it really was delicious....I made my own coleslaw (you tube) and added a half-hour pickle...Try steaming the pastrami in a colander in a pot of boiling water.....ooohhhh YUMMY.......

  • Danvil
    Danvil 3 months ago

    No smoke, no pastrami but I would definitely eat it.

  • Steve Logan
    Steve Logan 3 months ago +1

    Well, st. Patrick's day near, corn beef prices go thru the roof,lol, this recipe is good, less expensive than pastrami cut, which is from the navel area, and this recipe brisket is from the tough chest muscle of the cow. This may be the only time of year you may buy real pastrami less than corn beef.

    • Steve Logan
      Steve Logan 3 months ago +1

      @Billy Bucknuts i do brine corn beef, i was offering a tip for those who want to turn it in to pastrami, i'm irish, i prefer the corn beef, ty for the info though, have a good day my friend.

  • Cj davis
    Cj davis 3 months ago

    Damn between the cost of the corn beef, then the gas or electric bill after 6 hours you are spending a fortune to make this.

  • mike force
    mike force 3 months ago +1

    you are STEAMING it in the pan? ridiculous. needs nothing but med-low heat and movement until some fat melts.

  • Adrian At And T
    Adrian At And T 3 months ago

    That's not pastrami, and at least grill the bread and butter it melt swiss cheese and I like coleslaw bur y would use sauerkraut and Russian dressing.

  • Maria Callous
    Maria Callous 3 months ago

    please remember to boil the corned beef first to get the salt out...don't like lunch meats. I suppose one should always shave part of the prime rib you've baked into thin lunch meat and the same for chicken , turkey, ham and freeze it. or buy a turkey breat and roast it and aska deli to thinkly slice it. You could do that with a deboned prime rib. ya... make home made sandwich rolls. lobster roll mix is EZ and grind your own meat for smashburgers. ya

  • K K
    K K 3 months ago

    I think I may do this today.

  • suezotiger
    suezotiger 3 months ago +1

    Almost that time of year again when they practically give corned beef away. I think I'm going to buy three this year

  • James Locke
    James Locke 3 months ago

    Nice but no cigar. A wet brine with all the same ingredients plus a couple of garlic cloves for a couple of days refrigerated . Before cooking soak 4 hours in clean water put mustard on the brisket then add the rub. Put in smoker until internal is 155 F then wrap, place in oven at 225 F until internal is 202-5 F remove from oven and rest for 50 min. Enjoy. or refigerate and steam it for service when wanted. Put on rye with mustard and a side of Kosher pickles. Enjoy.

  • David Fildes
    David Fildes 3 months ago

    3inch Montreal smoked meat on rye and pint of Guiness..😁

  • Carson Wells
    Carson Wells 4 months ago

    Foil Wrap, Is it important to know or use the "Shiny Side inside" or the Dull Side inside"
    Are there recommendations that change for different dishes?

  • Sam T.
    Sam T. 4 months ago

    now turn bologna into mortadella.

  • NorCal SawSquatch
    NorCal SawSquatch 4 months ago

    "A little bit of foil" 😬😂

  • patricia Brooks
    patricia Brooks 4 months ago

    Wow, wonderful, you never cease to amaze me. This is well worth the effort. Thank you!

  • Nick T
    Nick T 4 months ago

    is that some kind of mayo on a pastrami sandwich!!.....a sacrilege!!

  • t r
    t r 4 months ago

    I tried two methods of making pastrami. This way and the instant pot method/oven method. This recipe is definitely the way to go! Honestly, Chef John hasn’t failed me yet. 6 hours of that dry rub really getting into the meat and that low heat working hard to tenderize the meat over time, the long wait was definitely worth it. Is it Katz’s? No. But will it give Katz’s a run for its money? Also no. This is the best homemade pastrami though!

  • christo farnucc
    christo farnucc 5 months ago

    thank you chef john for making it about the food.

  • Allan Peda
    Allan Peda 6 months ago

    What if I did this to a fresh Brisket?

  • jessie james
    jessie james 6 months ago

    all i can say is wow

  • beerbrewer737
    beerbrewer737 6 months ago

    Man this looks great!

  • J Potter
    J Potter 6 months ago

    No measurements on the rub ingredients???

  • servicarrider
    servicarrider 6 months ago +1

    Is Pastrami no longer a smoked meat?

  • Don Gray
    Don Gray 6 months ago

    Fast and easy Ha....took 8 plus hours

  • Robert Malone
    Robert Malone 6 months ago

    Where is the corn

  • Andrew Ocean
    Andrew Ocean 6 months ago


  • The Studio Broadcast
    The Studio Broadcast 7 months ago


  • Darryl Knight
    Darryl Knight 7 months ago

    Does this man know how bad it is to cook in aluminium foil ??

  • Mac Tim
    Mac Tim 7 months ago

    Chief John; You are da bomb! So wonderful to see you making the food the star of your presentations So many love to perform for their presentations. I love the way you voice over your presentation, you make your food talk, so easy to follow and so entertaining I will be a constant follower and lover your recipes

  • just tired
    just tired 7 months ago

    This sandwich looks bad... if I could post pics, I'd post my dishes here.

  • marcus cicero
    marcus cicero 8 months ago

    can not believe you allowed that bread to be used in your video chef. it began to disintegrate with finger tip pressure

  • Steve .Cox
    Steve .Cox 8 months ago

    Chef John, love the videos. Should the pastrami be cut "cross grain", or does that not matter after curing? Thanks

  • nir766
    nir766 8 months ago

    Which share is best to use?

  • Roger Dutton
    Roger Dutton 9 months ago

    Corned beef in the UK doesn't come looking like that!

  • Gaelan McCann
    Gaelan McCann 9 months ago

    I had no idea this recipe was missing from my life.

  • [ D3DNS1D3 ]
    [ D3DNS1D3 ] 9 months ago


  • Sierra Alpha Romeo
    Sierra Alpha Romeo 9 months ago

    3:19 it looks like a crocodile’s head

  • Vaclav Bufka
    Vaclav Bufka 9 months ago

    no salt at all ???

  • Bill Morash
    Bill Morash 10 months ago

    Chef John, I just made this this week using a Montreal smoked meat style rub.
    It's not as good as Schwartz's but it's better than I can get here in Albany.

  • Steve Logan
    Steve Logan 10 months ago +3

    Oh, one other thing, i like pastrami on rye with mustard also, but one way i like it even better is on rye with room temperature irish butter instead of the mustard. If you can't get irish butter, just use a good unsalted butter, Wisconsin's is very good. Do not knock it if you haven't tried it because it is delicious. Spread the butter on both pieces of rye from edge to edge, trust me.

  • Steve Logan
    Steve Logan 10 months ago +1

    Chef john, or anyone else on here who may know, i'm irish from rural kentucky, so i'm familiar with the brisket cut and seasonings for corn beef(even tho many irish,scottish folks here like lt, i don't believe it is a celtic derived recipe), and of course we love it with cabbage,potatoes,carrots. I like pastrami, but i saw on a show, (think it was Man vs. Food) that pastrami was made from a navel cut of beef, which i would assume is more tender, since brisket is about the toughest piece of meat on a cow, anyway, does the navel cut have a specific name ? I've never seen a piece of meat at the butcher shop or grocery store that says "navel cut"and here, since it is rarely served anywhere, even the meat guys don't know

  • Victor's Farming Adventures

    I LOVE your recipe's ... ( I figure out approx amounts by watching CLOSELY ) You are ( Semi ) Awesome ;)

  • Route 166
    Route 166 11 months ago

    Reminded me of my ex-wife

  • Bryan Gayo
    Bryan Gayo 11 months ago

    Unwrapped and rock n roll!

  • Alberta Middleton
    Alberta Middleton 11 months ago

    OK, I'm so mad. I won't tell you how I was taught to cook corned beef. Its a disgrace and I'm ashamed. 😒😒😒😒 I will from this day on, prepare it this way.

  • Troy Ortega
    Troy Ortega 11 months ago

    Brown or stoneground mustard please. U forgot the sauerkraut and to toast or grill the rye bread🙂. Looks like a good method. I bet a slow cooker would work well too

  • Tony Soprano
    Tony Soprano 11 months ago +1

    Ok Chef John, I just made this, I cooked it at 225 for 6 hrs. let it cool down and put it in the Fridge. Going to dust it with more rub and finish it off under the broiler. Hope it comes out as good as yours. (8 hours later) My pastrami came out great. warmed it on a flat on BBQ grill, but maybe next time a little less pepper. it was incredibly tender and succulent.

  • Satish
    Satish Year ago

    @ 1:34 No matter how borderline inappropriate it may look or feel. LOL

  • Ed Keaton
    Ed Keaton Year ago +5

    "I find the Pastrami to be the most sensual of all the salted, cured meats." --- Vivian, ("Seinfeld").

  • The Poor Conservative

    I put this in my Masterbilt smoker for 3 hours at 250, then into an oven on a rack and covered over water to steam for another 2 hours. Love the rub Chef, perfect flavor

  • Cooking with Jeff

    Just finally finished the whole process. Crazy good. I sorted through a dozen recipes before I settled on this one. You never let me down.

  • Cooking with Jeff

    Doing this now and my house smells like a Jewish deli! I can’t wait

  • Ariyeh Levy
    Ariyeh Levy Year ago

    u r AWESOME

  • Island Butterfly
    Island Butterfly Year ago

    I truly enjoy your videos....thanks for sharing, I always feel like I learned something new.❤

  • René Price
    René Price Year ago

    fOod wishes dawt com

  • Michael T
    Michael T Year ago

    You may want to consider putting a couple of slices of Swiss Cheese with the Dark Rye Bread & a Kosher Garlic Dill Pickle. Give it a try. Great recipe!

  • Nettie Patton
    Nettie Patton Year ago +1

    Can I use a 5 pound corn beef?

  • DaSmokinB0ss
    DaSmokinB0ss Year ago +1


  • Clayton Smith
    Clayton Smith Year ago

    Whooah!!! Stop the BOAT!!! You forgot to take a bite of the pickle between bites and!!%&??##!! Where's the GINGER ALE!!!##&%%##!!!

  • John Mal
    John Mal Year ago +2

    Take it to the next level and steam the next day until it falls apart. Use to do that in my deli it will melt in your mouth. Quick recipe use to take me a week to make it with the marination process.

    • Highlight Reel
      Highlight Reel 3 months ago

      Tell us how to do all that. I want the good shit.

  • steve e miller
    steve e miller Year ago

    Trying this one today! Thanks!

  • Orion Five
    Orion Five Year ago

    What about a few hours on the smoker? Then wrap it in butcher paper for another couple of hours? What kind of internal temp are we looking for?

  • Arthur Bohlmann
    Arthur Bohlmann Year ago +1

    I made my 1st pastrami on rye cooked with your recipe chef and it turned out great. Thanks for the great recipe.

  • John
    John Year ago

    Chef John, you forgot the sauerkraut, Swiss cheese and thousand island dressing to make a perfect reuben sandwich.

  • Luis Villalobos
    Luis Villalobos Year ago

    Chef john.... how can this be done without foil? Parchment?

  • jean
    jean Year ago


  • GolDreadLocks
    GolDreadLocks Year ago

    pumperknickel.. Not rye bread... But still amazing!

  • Mr. Sinister
    Mr. Sinister Year ago

    Just 1 more video I said. Just 1. And here I am 5 videos in still saying just 1 more.

  • Cindy S
    Cindy S Year ago

    DIe for some good pastrami, here in Florida it is basically very lightly peppered roast beef...sigh.

  • eugene julson
    eugene julson Year ago

    Honey Mustard?

  • Thomas Grant
    Thomas Grant Year ago

    That's Pumpernickel not Rye.

  • DJ Freddy Fred (CARBON)

    eh...still looks like corned beef at the end..sorry... bubble burster here...looks yummy tho!

  • Tom
    Tom Year ago

    "Quick and easy"

  • Daniel
    Daniel Year ago +1

    Hi, chef. That looks great. However, I am from Brazil and I could not find a translation for corned beef :(
    Is it a fresh piece of meet? What part of the animal is that? Can I freeze some of this "pastrami" to eat a week later? Thanks.

    • ghretighoti
      ghretighoti Year ago

      Usually beef brisket is the cut, and it is cured with brine (salt and water). The cured brisket is then called "corned beef." The term "corned" literally means preserved in salt water.

    • peshmerge44
      peshmerge44 Year ago +1

      Daniel google cured beef. That is what corned beef and pastrami are. Pastrami additionally is smoked and has a spicecrust

  • john svoboda
    john svoboda Year ago

    Inappropriate look! LMAO!

  • raedwulf61
    raedwulf61 Year ago +5

    "Quick and easy." Takes two days.

    • Larry Smith
      Larry Smith 10 months ago +1

      raedwulf61 The actual effort is fairly small and takes little time. Granted, oven and refrigerator time is about 30 hours, but you don't have to watch it.

  • Charles Wagner
    Charles Wagner Year ago

    You forgot the Kraut and the Swiss cheese. Therefore, this is an abomination.

  • Karol Bała
    Karol Bała Year ago +1

    Montreal > new york

  • Jay Lucas
    Jay Lucas Year ago +1

    I’m going to try this Sous-vide this weekend. I’ve done corned beef that way before and it was awesome so it can only get better! (I did 135f for 50 hours for the corned beef)

  • rneustel
    rneustel Year ago

    It wasn't piled high enough!

  • Clint Whatley
    Clint Whatley Year ago


  • uhavemooface
    uhavemooface Year ago

    No chips?

  • Alex Kingcole
    Alex Kingcole Year ago


  • Will Conway Jr
    Will Conway Jr Year ago

    This is not pastrami. It is neither smoked or steamed.