Every year for St. Patrick’s Day, I go all out in the kitchen. It’s kind of a tradition in my house. The menu is always packed with all the classics — a big pot of corned beef and cabbage, fresh Irish soda bread straight from the oven, and of course a fun, festive St. Patrick’s Day cake for dessert. It’s one of those meals everyone looks forward to all year long.
But last year, I decided it was time to shake things up a little.
Instead of cooking the corned beef the traditional way, I tossed it in the smoker and turned it into homemade pastrami. Let me tell you… that decision changed everything. The smoky flavor, the spices, the juicy slices — it was absolutely incredible. One bite in and I knew right away that my St. Patrick’s Day corned beef had officially been upgraded.
In fact, it was so good that I ran right back to the store and bought another corned beef just so I could make a second batch of pastrami to keep in the fridge. And honestly? It didn’t last long at all. We were piling it high on sandwiches, sneaking slices straight from the cutting board, and basically finding any excuse we could to eat it.
Safe to say… after making it this way, I swore I’d never go back to cooking corned beef the old-fashioned way again.
If you want to try it yourself, here’s the link to the original recipe that inspired me. Trust me — once you taste this smoked pastrami, you might never look at corned beef the same way again.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#recipe
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