Pastrami Part I

One meat I’m seeing more and more at trendy food outlets around Perth is the good old New York style pastrami. Usually served by way to the classic Ruben sandwich. Now, this isn’t a style of meat that most home cooks would attempt as it is a fairly long process (see Part II) . However, there is a way to cheat, and it a very good way. This pastrami was made using a generic supermarket corned silverside, coated with spices and smoked. Served as  Ruben sandwich of course.


  • 5kg supermarket corned silverside
  • 2 tablespoon toasted peppercorns
  • 2 tablespoon toasted coriander seeds


  • The first step here is to actually de-brine the meat, otherwise it is just too salty.
  • For this recipe the silverside was placed in a container full of water in the fridge overnight. This leaches out some of the salt.
  • The rub is prepared by first toasting and then crushing (or blending) the spices into a rough powder. This is liberally coated on the silverside. From there I placed the meat into the Sous Vide for 6 hours at 60°C. The reason I did this is that silverside is a tougher cut than brisket and the last thing I wanted was a tough sandwich.
  • When removed from the Sous Vide I gave the pastrami a quick recoat in more rub.
  • The BBQ was fired with a combination of apple and red gum for a nice smokey flavour. The pastrami was smoked for four hours and reached a temperature of 175F.Ruben.jpg
  • When removed from the smoker the pastrami was wrapped and allowed to rest before being finely sliced.
  • It was served on thick sour dough bread, with pickles, sauerkraut, cheese and a bit of mustard. Delicious. As far as cheating recipes go – this is a very good one and means you can make a real fresh pastrami without too much effort.

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