Homemade beef pastrami

Homemade beef pastrami

Homemade beef pastrami is a great option for a homemade snack. Perfect for sandwiches or as a meat platter. The beef turns out juicy, tender, and aromatic.
5 from 1 vote
Cook Time 2 hours
Marinating Time 12 hours
Total Time 14 hours
Servings 6 people
Calories 2 kcal


  • 1 container
  • 1 baking dish
  • 1 foil


  • 1 kg beef
  • 2 tbsp salt
  • ½ tsp Herbes de Provence
  • ¼ tsp pepper ground black
  • 1 tbsp vegetable oil
  • 2 cup water


  • Prepare everything necessary. For this recipe, it is best to take a tenderloin, but meat from the hip will also work. Trim the piece to be of even thickness if possible.
    Ingredients for beef pastrami
  • Take a bowl or container large enough to completely submerge the meat. Place the beef in it, measure how much water is needed to cover it. For each cup of water, take a full tablespoon of salt. So, dissolve the salt in the water and pour over the meat. Place a weight on top so that the beef does not float. Send to the refrigerator for 12 hours. Thanks to the long soaking, the meat fibers are salted just enough as necessary.
    1 kg beef, 2 tbsp salt, 2 cup water
    Beef in water with salt in a container
  • The beef will be well salted and slightly densified. Be sure to let the meat warm up to room temperature for a couple of hours. In a bowl, pour Herbes de Provence and freshly ground black pepper, pour in vegetable oil.
    ½ tsp Herbes de Provence, ¼ tsp pepper, 1 tbsp vegetable oil
    Provencal herbs, black pepper, vegetable oil in a container
  • Mix and coat the meat on all sides.
    Обмазанное приправами мясо
  • Transfer to a foil-lined baking dish.
    Beef in the baking mold
  • Preheat the oven to 250℃, place the beef in it and cook, without reducing the heat and without opening the oven door, for 20 minutes. Then turn off the heat and leave the meat inside for 2 hours, do not open the oven.
    Baked beef pastrami
  • The beef pastrami is ready. The meat can be eaten warm or wrapped in foil and refrigerated. The beef turns out tender, juicy, moderately salty, and very aromatic. Quick baking at maximum temperature and slow cooling in a closed oven does not allow the aromatic meat juices to escape, securely sealing them inside.
    Homemade beef pastrami


Calories: 2kcalCarbohydrates: 0.1gProtein: 0.04gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.002gCholesterol: 0.1mgSodium: 129mgPotassium: 2mgFiber: 0.04gSugar: 0.002gVitamin A: 3IUVitamin C: 0.04mgCalcium: 2mgIron: 0.1mg
Keyword beef, meat




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