Slow Cooker Pastrami Recipe
This slow cooker pastrami recipe teaches you how to make pastrami from corned beef. You’ll be on your way to enjoying New York City deli style sandwiches wherever you are!
Pastrami sandwiches are a real treat.
If we get up to New York, you can bet we are stopping at a deli for a pastrami on rye.
The tender meat piled high on soft rye bread is a real treat.
Why not enjoy it right at home?
My slow cooker pastrami recipe will have you making your own deli style pastrami right from corned beef.
The result is a delicious, perfectly seasoned savory meat perfect for stuffing into sandwiches.
What is pastrami?
Pastrami is cured, corned beef brisket.
The brisket is coated in a thick layer of fragrant pickling spices and normally cold smoked and steamed.
My slow cooker pastrami recipe replicates the spice mix but simplifies the cooking process so you don’t have to worry about cold smoking or steaming the meat.
Ingredients
To make this you’ll need:
- Corned beef brisket– About 4 pounds of it
- Spices– Ground coriander, smoked paprika, ground black pepper, ground mustard powder, garlic powder, and onion powder
That’s it!
How to Make Pastrami from Corned Beef
Making slow cooker pastrami is so easy!
Just spread out two long sheets of aluminum foil so that they form an ‘x’ shape.
Pat the brisket dry and then place it, fat side down, in the center of the foil.
Then, stir all of the seasonings together in a small bowl.
Rub half the mixture evenly out all over the top and sides of the brisket, then flip it over and rub the remainder into the fat side.
Wrap the brisket up tightly with the foil and place it in the bowl of a slow cooker, fat side up.
Put the lid on the slow cooker and cook on LOW heat for 10 hours.
Turn off the slow cooker, remove the lid, and let the meat rest for 1 full hour.
Thinly slice, and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze pastrami?
Absolutely!
Place cool, pastrami slices in a ziplocking freezer bag for up to 3 months.
Defrost it in the fridge before serving.
How to Serve
Pastrami is great served hot or cold.
Our favorite way to serve this is in a pastrami and rye sandwich with mustard and kosher pickles.
You could also make a hot pastrami sandwich and melt some cheese onto the meat.
Tips and Tricks
- It may feel like you are using too much of each spice. But don’t worry! You need the amount called for to give you that signature taste.
- Make sure you are using garlic powder and not garlic salt. Corned beef is already pretty salty and you don’t need to add more to it.
- Be sure to cook the meat with the fat side up. That way as the fat cooks and melts, it will drip down into the meat and make it moist and tender.
Other New York Style Sandwiches
This slow cooker pastrami recipe will have you turning corned beef into the deli classic regularly!
Make it and enjoy a taste of the Big Apple no matter where you are!
Looking for other New York style sandwiches?
Try these:
- Chopped Deli Sub Sandwiches
- Sheet Pan Philly Chicken Cheesesteaks
- Cheesy Chicken Parmesan Sandwiches
- Chopped Cheese Sandwich
If you’ve tried this SLOW COOKER PASTRAMI RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Pastrami Recipe
Ingredients
- 1 4 lb corned beef brisket
- 1/4 cup ground coriander
- 2 tbsp smoked paprika
- 2 tbsp freshly ground black pepper
- 1 tbsp ground mustard powder
- 2 tsp garlic powder NOT garlic salt
- 2 tsp onion powder
Instructions
- Spread out two long sheets of aluminum foil so that they form an 'x' shape. Pat the brisket dry then place it, fat side down, in the center of the foil. Set aside.1 4 lb corned beef brisket
- Add all of the seasonings to a small bowl, then stir them together to evenly combine.1/4 cup ground coriander, 2 tbsp smoked paprika, 2 tbsp freshly ground black pepper, 1 tbsp ground mustard powder, 2 tsp garlic powder, 2 tsp onion powder
- Rub half the mixture evenly out all over the top and sides of the brisket, then flip it over and rub the remainder into the fat side.
- Wrap the brisket up tightly and place it in the bowl of a slow cooker, fat side up.
- Cover and cook on LOW heat for 10 hours.
- Turn off the slow cooker, remove the lid, and let the meat rest for 1 full hour.
- Thinly slice, and enjoy!
Notes
- It may feel like you are using too much of each spice. But don't worry! You need the amount called for to give you that signature taste.
- Make sure you are using garlic powder and not garlic salt. Corned beef is already pretty salty and you don't need to add more to it.
- Be sure to cook the meat with the fat side up. That way as the fat cooks and melts, it will drip down into the meat and make it moist and tender.
Nutrition
