What a pastrami roast is
Pastrami is beef, traditionally brisket or a similar cut, that has been cured in salt, coated in a spice rub heavy with black pepper and coriander, smoked, and then steamed or cooked until tender. A “pastrami roast” in a shop can mean two quite different things, so read the label first:
- Precooked (ready-to-heat or ready-to-eat) pastrami. It has already been smoked and cooked. You only need to warm it through.
- Raw cured pastrami roast. It is cured and seasoned but not fully cooked. It needs a long, slow cook until tender, similar to corned beef.
Pastrami and corned beef are closely related; both are cured beef, with the main difference being the pepper-and-spice crust and the smoking that goes with pastrami. Follow any package directions first, since brands differ in how salty they are and how much cooking is needed.
Method A: heat a precooked pastrami roast
- Check the package for heating instructions and follow them.
- Wrap the roast in foil or place it in a covered baking dish with a splash of water or broth, so it steams rather than dries out.
- Heat in a low oven, around 300 to 325°F, until warmed through. Larger roasts take longer.
- Rest it briefly, then slice thinly against the grain.
Method B: oven-cook a raw cured roast
This is a glazed oven method suited to a roast of about 3 to 4 pounds.
- Heat the oven to about 325°F (165°C).
- Rinse the roast. Raw cured meat can be quite salty, so rinse it under cold water and pat it dry. Some cooks soak it for a while first if the cure is very salty; check the package.
- Build a base. Slice one or two large onions, soften them in a little oil, and spread them in a baking pan. The roast sits on top.
- Add a glaze (optional). A mix of brown sugar, mustard or ketchup, a little vinegar and a spoonful of preserves or honey gives a sweet and tangy finish. Spoon it over the roast.
- Cover tightly. Use a double layer of heavy-duty foil or a lid, so steam keeps the meat moist.
- Cook until fork tender. Roughly 2 1/2 to 3 hours for a roast of this size, but cuts vary, so check by feel and thermometer.
- Rest, covered, for 20 to 30 minutes before slicing.
Method C: a lower and slower approach for deli-style slices
Home cooks often cook a cured roast at a lower oven temperature, around 275°F (140°C), for several hours, on a rack in a pan. One butcher’s approach finishes at around 185°F (85°C) internal when the meat will be chilled and sliced thin for Reubens, because it holds together better. For hot, very tender pastrami served right away, many recipes go further, to around 200 to 210°F (95 to 100°C). The exact numbers vary with the cut, so use them as a guide and test for tenderness: a thermometer or skewer should slide in with little resistance.
Doneness and tenderness
Pastrami is made from a tough, connective-tissue-rich cut. Unlike a steak, it is not best at a medium-rare temperature. It becomes tender when cooked well past that point, once the collagen softens. If it is still tough, it usually needs more time, not less. Also keep it moist: cover it or add a little liquid.
Food safety note: cured meat that is raw must be cooked thoroughly. If you are unsure about a product, follow the manufacturer’s instructions and use a thermometer.
Rest and slice
Let the roast rest, then slice thinly against the grain. For sandwiches, many thin layers eat better than one thick slab. Chilling the whole roast overnight makes it easier to slice neatly.
Is pastrami eaten hot or cold?
Both. Pastrami is commonly served hot, piled on rye bread, and the classic hot sandwich is the Reuben. Precooked pastrami is also often sold sliced for cold sandwiches. Check the package: if it says ready to eat, it can be eaten cold; warming it improves the texture and flavor for many people.
What cheeses go with pastrami?
Swiss cheese is the classic partner, especially for a Reuben with sauerkraut (try cooking sauerkraut in beer) and Russian dressing. Provolone, Gruyere, mild cheddar and Muenster also work well. Sharp mustard and pickles balance the richness.
Which is better, pastrami or roast beef?
They are different, so it depends on what you want. Roast beef is a fresh, unsalted-until-seasoned roast with a mild beef flavor, usually served pink and sliced. Pastrami is cured, salty, peppery and smoky. If you want a plain roast, see how to cook a rolled rib roast or how to cook a spoon roast medium rare.
Can I make pastrami from corned beef?
Yes, a common home shortcut is to start with a cured corned beef roast, rinse it, apply a pastrami-style rub of black pepper and coriander, and cook it low and slow in the oven. It will not have the smoke of true pastrami but gets close in flavor.
Leftovers
Refrigerate leftover pastrami in an airtight container and use within 3 to 4 days. Reheat slices gently, covered, with a little broth or water, so they stay moist.