slow cooker pastrami

Recipe video above. This is an easy homemade Pastrami for all the poor sods like myself who don&#039;t live around the corner from a New York Jewish deli. Tender, juicy and with the signature pastrami spice crust, this is astonishingly straight forward to make - and is outrageously good!ALSO - use the pastrami to make homemade Rebuen sandwiches!

Homemade Pastrami Without a Smoker

lbs / 2kg good corned beef,

tbsp fresh coarsely ground black pepper

coriander powder

mustard powder

brown sugar

tbsp smoked paprika

garlic powder

onion powder

tbsp liquid smoke ((optional))

Mix Spice Mix and spread out on a tray.&nbsp;Pat beef dry then roll in Spice Mix, coating well all over. Sprinkle with liquid smoke it using (I rarely use this).

Place beef fat cap side down and wrap in a large sheet of foil. Repeat again with another sheet of foil and flip the beef so the fat cap is on the top.

Place rack in slow cooker (Note 2), place beef on rack. Slow cook for 10 hours on low or electric pressure cook for 1 hour 40 minutes (see notes for oven).

Remove beef, cool then refrigerate for 6 hours +. Reserve juices in slow cooker.

Unwrap beef. Place rack on tray, place beef on rack. Bake 30 minutes at 180C/350F until spice crust is set.

Remove from oven, slice thinly - pastrami will be tender. Place some pastrami in a dish, spoon over a bit of reserved juices. Cover and microwave to warm (I like to add a slice of Swiss cheese).

New York Deli style Pastrami Sandwich: Pile high on toasted rye bread slathered with plenty of mustard of choice. Serve with pickles on the side! Plus plain potato crisps (for the full deli experience!)

Rebuen sandwiches - see this recipe.

Slow Cooker Pastrami is tender, smoky, and packed with flavor—perfect for making deli-style sandwiches at home with minimal effort.

Slow Cooker Pastrami

beef brisket (preferably flat cut)

black pepper

paprika

coriander

mustard seeds

thyme

cumin

red pepper flakes (optional, for heat)

beef broth

apple cider vinegar

Dijon mustard (for serving)

Rye bread (for serving, optional)

In a bowl, mix the brown sugar, black pepper, paprika, garlic powder, onion powder, coriander, mustard seeds, thyme, cumin, and red pepper flakes (if using). Rub the mixture all over the brisket, pressing it in so it sticks.

Place the brisket in the slow cooker. Add the beef broth and apple cider vinegar around the brisket. Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreds.

Once the brisket is fully cooked, remove it from the slow cooker and let it rest for a few minutes. Slice the pastrami thinly against the grain.

Serve the pastrami on rye bread with Dijon mustard, or enjoy it as is with your favorite sides.

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Homemade Pastrami Without a Smoker

Slow Cooker Pastrami

Top 2 slow cooker pastrami recipes from across the web

The most viewed slow cooker pastrami recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Pastrami Without a Smoker

Slow Cooker Pastrami

The most viewed slow cooker pastrami recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine