Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Pastrami Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 73 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pastrami recipe delivers tender, flavorful corned beef infused with classic pastrami spices and a hint of hickory smoke. Slow-cooked to perfection, this dish is perfect for making delicious homemade pastrami sandwiches or served alongside your favorite sides. The recipe is easy to follow and uses a slow cooker to simplify the process while maintaining deep, rich flavors.

Ingredients

Scale

For Pastrami

  • 4 lbs. corned beef, flat cut
  • Spice packet that comes with the corned beef
  • 1 tsp. onion powder
  • 3 Tbsp. brown sugar
  • ½ tsp. ground black pepper
  • 5 garlic cloves, peeled but left whole
  • 12 oz. beer
  • 3 cups water
  • 1 tsp. hickory liquid smoke

For Serving

  • Marble rye bread
  • Thousand island dressing
  • Swiss cheese
  • Sauerkraut

Instructions

  1. Rinse the corned beef: Thoroughly rinse the corned beef under cold water to remove excess salt and brine from the surface, ensuring a less salty final dish.
  2. Prepare the slow cooker: Place the rinsed corned beef into the slow cooker, laying it flat for even cooking.
  3. Add seasonings: Sprinkle the spice packet, onion powder, brown sugar, and ground black pepper evenly over the beef. Tuck in the whole garlic cloves around the meat.
  4. Add liquids: Pour the beer, water, and hickory liquid smoke into the slow cooker, surrounding the meat but not necessarily covering it completely.
  5. Cook low and slow: Cover and cook on LOW for 7 to 8 hours, allowing the meat to become tender and infused with smoky, sweet, and savory flavors.
  6. Rest and slice: Carefully remove the corned beef onto a cutting board and let it rest for 5 to 10 minutes. Slice thinly against the grain to serve.

Notes

  • Nutritional values are for the pastrami only, excluding bread and toppings.
  • Rinsing the corned beef is crucial to reduce excess sodium.
  • Store any leftover pastrami in an airtight container in the refrigerator for up to 4 days.
  • Flat cut corned beef is preferred for a larger, even piece; point cut works as well.
  • For a sweeter pastrami, increase brown sugar to taste.
  • For more garlic flavor, add up to 8 whole garlic cloves.
  • Beer can be replaced with broth or water, and a splash of whiskey can be added for extra flavor.
  • Serve the pastrami on marble rye with thousand island dressing, swiss cheese, and sauerkraut for a classic Reuben sandwich.
  • Enjoy with chips, French fries, mashed potatoes, or for a low-carb option, served over coleslaw or steamed vegetables.
  • Use leftovers in breakfast hashes for added versatility.

Nutrition

  • Serving Size: 1/8 of the pastrami (about 6 oz cooked)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 32g
  • Cholesterol: 95mg

Find it online: https://piesbypaula.com/slow-cooker-pastrami-recipe/