Making pastrami is a time-intensive process that can take nearly two weeks, so only a few delis bother to do it by hand (read our story about the pastrami purists here). In our fairly traditional version, a whole brisket is cured with sugar, spices, and salt for a week, then oven-smoked using an easy technique the CHOW Test Kitchen developed for making bacon without a bulky, expensive smoker. Finally, the cured and smoked brisket is steamed until it’s tender, yielding juicy pastrami that tastes like beef and smoke, not just salt. Try it in a Reuben sandwich, on top of a latke, or even in a savory pie!


Oven-Smoked Pastrami
Oven-Smoked Pastrami


Pastrami Hash
Pastrami Hash


Corned Beef Sandwich
Reuben Sandwich


Celery Root Latkes with Pastrami
Celery Root Latkes with Pastrami


Savory Pastrami and Cheese Pie
Savory Pastrami and Cheese Pie

See more articles