Easy Homemade Pastrami Without a Smoker

Step 1: Mix the spice mix and spread it out on a tray. Pat the beef dry, then roll it in the spice mix, coating it well all over. If using liquid smoke, sprinkle it over the beef.

Step 2: Place the beef fat-cap side down and wrap it in a large sheet of foil. Wrap it again with another sheet of foil, then flip the beef so the fat cap is on top.

Step 3: Place a rack in the slow cooker and set the beef on the rack. Slow-cook on low for 10 hours, or electric pressure-cook for 1 hour 40 minutes.

Tip: If you do not have a rack, use scrunched-up balls of foil to lift the beef off the base so it does not cook in the liquid.

Step 4: Remove the beef and let it cool, then refrigerate it for at least 6 hours. Reserve the juices in the slow cooker.

Step 5: Unwrap the beef. Place a rack on a tray and set the beef on the rack. Bake for 30 minutes at 180°C/350°F, until the spice crust is set.

Step 6: Remove the beef from the oven and slice it thinly. Put some pastrami in a dish, spoon over a little of the reserved juices, cover, and microwave to warm. Add a slice of Swiss cheese if you like.

Step 7: For pastrami sandwiches, pile the meat onto toasted rye bread with plenty of mustard. Serve with pickles and plain potato crisps.

Step 8: For Reuben sandwiches, use the Reuben sandwich recipe.