Craving a towering, deli-style pastrami sandwich but don’t have days to spend brining and smoking? You’ve come to the right place! This incredible recipe leverages the magic of the pressure cooker to turn a simple corned beef brisket into unbelievably tender, flavor-packed pastrami in about an hour. The secret is a bold, peppery spice rub that creates a perfect crust, sealing in all the juices. Get ready to slice into your new favorite homemade deli meat!
Ingredients
• 2 lbs (907g) Corned Beef Brisket
• 1 ½ tbsp (10g) Coarsely Ground Black Pepper
• ½ tbsp (9g) Kosher Salt
• ½ tbsp (4.5g) Garlic Powder
• ½ tbsp (4g) Onion Powder
• 1 tsp (3g) Paprika
• ½ tbsp (6g) Brown Sugar or preferred sweetener
• ½ tsp (1g) Ground Cloves
• 2 tbsp (30ml) Avocado or Vegetable Oil
• 2 cups (475ml) Water
Instructions
1. Directions
2. Pour 2 cups of water into the inner pot of your pressure cooker.
3. Place the corned beef brisket into the pot. Secure the lid and ensure the steam release valve is in the ‘Sealing’ position.
4. Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer to cook on HIGH pressure for 45 minutes.
5. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully remove the beef to a plate and let it rest for a few minutes until cool enough to handle. Discard the cooking liquid.
6. In a small bowl, combine the coarsely ground black pepper, kosher salt, garlic powder, onion powder, paprika, sweetener, and ground cloves. Stir in the oil to form a thick paste.
7. Pat the cooked beef dry with paper towels, then generously rub the spice mixture all over the entire surface of the meat.
8. Select the ‘Sauté’ function on your pressure cooker. Once hot, carefully place the spice-rubbed beef back into the dry inner pot.
9. Sear the pastrami for 2-3 minutes per side, until a dark, fragrant crust has formed. Remove from the pot and let it rest for 10 minutes before slicing thinly against the grain to serve.
Nutritional Information
• Nutrition Per Serving
• Calories: 450
• Total Fat: 20g
• Net Carbs: 1.5g
• Protein: 40g
• Fiber: 0g
Pro Tips
• For the most authentic deli-style slices, chill the cooked pastrami completely before slicing it as thinly as possible against the grain.
• Pat the beef completely dry with paper towels after pressure cooking and before applying the spice rub. This is crucial for creating a perfect, seared crust.
• Don’t skip the final 10-minute rest! This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
• This pastrami is phenomenal on a classic Reuben sandwich with rye bread, Swiss cheese, sauerkraut, and Russian dressing.
FAQ
Q: Can I make this pastrami without a pressure cooker
A: This specific recipe is designed for a pressure cooker to achieve tender results in about an hour. Traditional methods for making pastrami from corned beef would require different cooking times and techniques, such as steaming or baking.
Q: Why do I need to pat the beef dry before adding the spice rub
A: Patting the corned beef completely dry is a crucial step. It helps the spice rub adhere properly and allows you to create a perfect, dark, and fragrant crust when you sear the meat.
Q: What is the best way to slice homemade pastrami
A: For the best deli-style results, allow the pastrami to cool completely in the refrigerator before slicing. Use a very sharp knife and slice the meat as thinly as possible against the grain.
Q: How should I serve this pressure cooker pastrami
A: This pastrami is perfect for a classic towering deli sandwich. It’s especially delicious on a Reuben with rye bread, Swiss cheese, sauerkraut, and Russian dressing.
