Making pastrami at home is easy with this Sous Vide Pastrami recipe! It's tender and juicy and doesn't require a smoker!

Why This Recipe Works

It’s a short cut recipe. Instead of brining the brisket for the pastrami, we’re using corned beef brisket which has already been cured.


Corned beef brisket Coriander seeds Mustard powder Black peppercorns Garlic powder Paprika Brown sugar

Heat a sous vide water bath to 145F degrees.


Toast the coriander and peppercorns over medium heat until fragrant.

Grind with a spice grinder or mortar and pestle.

Mix all the rub ingredients together and rub all over the corned beef.

Get the full Instructions here!

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