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!
Servings: 12
Calories: 316kcal
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
Calories: 316kcal | Carbohydrates: 3g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 1842mg | Potassium: 524mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 580IU | Vitamin C: 41mg | Calcium: 33mg | Iron: 3mg