Delicious Homemade Pastrami Beef

Delicious Homemade Pastrami Beef

Pastrami beef with lots of pepper. Great with drinks or in sandwiches!! If you make it at home, you can have as much as you like! There are no difficult steps, but it's really delicious!

Ingredients: An easy to make amount

Beef round, block
400 to 500 g
1 teaspoon
1 teaspoon
Black pepper
To taste (a generous amount)
● Soy sauce
1 tablespoon
● Sake
1 tablespoon
1 clove
Thyme, bay leaf, etc.
To taste


1. Put the ● ingredients in a small pan and bring to a boil. Turn off the heat and leave to cool. Slice the garlic thinly.
2. Poke the meat all over several times with a skewer. Rub in the sugar, salt and black pepper in that order. Pour the sauce from Step 1 over the meat, and rub it in gently.
3. Put the garlic slices plus bay leaves, dried thyme and so on on the meat. Put the meat and the marinade in a zip bag or other bag that can be tightly sealed, expel as much air as possible, and marinate the beef in the refrigerator for at least 10 days.
4. Lay down a piece of plastic wrap and put a very generous amount of black pepper on it. Take out the meat, remove the garlic and so on, and place on top of the peppered plastic wrap. Cover the whole surface of the beef with black pepper, and wrap it up airtight.
5. Wrap the beef over the plastic wrap with a layer of aluminium foil.
6. Bring plenty of water to a boil in a large pot and bring to a boil. Put the wrapped beef in the pot and boil for 15 to 20 minutes. Turn off the heat and leave to cool and rest for half a day. (Boiling it at night and letting it cool and rest overnight works well.)

Story Behind this Recipe

I've made chicken breast ham several times, and I suddenly thought I could use the same method with beef to make pastrami. I tried it out, and it was even tastier than I'd thought it would be. It's also actually tastier with inexpensive, low-fat cuts of beef with less marbling.