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Sous Vide Pastrami Recipe

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Written by Joshua St. John
Sous vide pastrami

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Sous vide pastrami, steamed to serve.

From the ISVA Editors

Watch out New York! This homemade sous vide pastrami recipe combines the classic spices with some smoke to transform a corned beef base into something magical.

A huge benefit of sous vide pastrami is the ability to create any texture you want. At 155°F this recipe aims for just falling apart but with just a bit of bite still left.

Curing your own brisket to make the pastrami gives you complete control over the levels of flavor in the brine so you can take it in many different directions, from corned beef to traditional deli pastrami. This recipe calls for a corned beef that you sous vide and then finish off with a pastrami rub and a smoker.

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Pastrami Recipe

  • Published: October 15, 2021
  • By Joshua St. John
  • Total Time: 30 hours
  • Cooks: 155°F (68.3°C) for 30 hours
  • Serves: 10

Ingredients for Sous Vide Pastrami

  • For the Sous Vide Corned Beef Brisket

  • 1 5lb raw corned beef brisket flat (I like to brine it myself for 3 weeks)

  • Homemade Pastrami Rub

  • 2 tablespoons whole black peppercorns
  • 2 tablespoons fresh coarsely ground black pepper
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon brown sugar
  • 1 tablespoon spice islands chili powder (gives flavor without too much heat)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon mustard powder
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Cooking Instructions for Sous Vide Pastrami

For the Sous Vide Corned Beef Brisket

Sous vide the corned beef at 155°F (68.3°C) for 30 hours. 

For the Homemade Pastrami Rub

While cooking, Mix all dry ingredients using a mortar and pestle and set aside. 

When time is up place in an ice bath to stop cooking. You can then season and smoke right away or you can put in fridge overnight. 

When ready to add smoke then put in smoker and smoke for a couple of hours until temp is back up to 150°F. You usually smoke around 225-250°F to make sure there is plenty of time for smoke. 

After I smoke I will vacuum seal and put in fridge overnight again because I like to slice cold. Then add to a steamer or instant pot with a steamer basket and steam until at least 150-155°F but it's ok if it goes over a little. 

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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