Slow-Cooked Wagyu Pastrami

Emily Farris
Emily Farris
November 29, 2021
Pastrami is the sandwich-friendly cousin of corned beef. Both start with the same cured (or “corned”) cut of meat, but instead of braising the beef in a liquid as you would for corned beef, you’ll encrust the beef with mustard seeds, black pepper, and other spices, then cook it low and slow. The Anova Precision Oven’s sous vide mode makes this incredibly easy. It’s even easier when you get an already-cured Wagyu brisket from your butcher.
Prep Time
Cook Time
Slow-Cooked Wagyu Pastrami
5 (1)
1 (4- to 5-pound)
raw corned Wagyu beef brisket flat
2 Tbsp
coarsely ground black pepper
2 Tbsp
brown sugar
1 Tbsp
smoked paprika
1.5 tsp
ground coriander
½ tsp
ground allspice
½ cup
grainy mustard

1. Preheat the Oven

Sous Vide Mode: On
Steam: 60%
Temp: 150°F
Heat: Rear

2. Season

Pat the meat dry with paper towels. In a small bowl, mix together the black pepper, sugar, paprika, coriander, and allspice. Rub the mustard all over the brisket then even apply the rub to the mustard-coated meat. It will form a bit of a paste, and that’s great! Place the brisket on a wire rack on a sheet pan.

3. Cook

If you’d like to monitor the temperature of the meat, insert the probe into the thickest part. (This is not strictly necessary.) Transfer to the oven and cook for 24 hours.
Sous Vide Mode: On
Steam: 60%
Temp: 150°F
Heat: Rear
24:00 Timer

4. Cool

Remove and cool to room temperature, then cover and refrigerate until you’re ready for the best pastrami sandwich of your life.

5. To Make a Sandwich

When you’re ready to make a sandwich, slice however much pastrami you need. Warm it in the Anova Precision Oven at 165ºF (73.9ºC) with 100% steam for 20 minutes. Serve on rye bread with Swiss cheese, sauerkraut, and mustard.
To Make a Sandwich
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