Slow Cooker Homemade Pastrami

slow cooked pastrami on rye bread with cole slaw and Russian dressing dripping down. chips on side

5 from 8 votes

Slow cooker homemade pastrami is out-of-this-world good! Made with pre-brined corned beef brisket and topped with all the right spices. This delicious deli-style meat will quickly outshine anything you can buy in the market.

Prep Time15

Cook Time10

resting time2

Total Time12 15

Course: bruch, dinner, game-day, lunch, Main Course

Cuisine: American, Jewish

Keyword: corned beef pastrami, crockpot homemade pastrami, slow cooker pastrami

Servings:

Calories: 546kcal

Author: The Lazy slow cooker

Equipment

Ingredients

3 - 4 lb corned beef brisket
¼ cup coriander
2 tablespoon smoked paprika
1.5 tablespoon black pepper freshly ground
1 tablespoon mustard powder
2 teaspoon garlic powder
2 teaspoon onion powder

Instructions

take two long sheets of foil and lay the in an "x" on the counter
rinse off beef, pat dry, and lay on top of the center of the "x", fat side down
3 - 4 lb corned beef brisket
in a small bowl, mix together remaining ingredients
¼ cup coriander, 2 tablespoon smoked paprika, 1.5 tablespoon black pepper, 1 tablespoon mustard powder, 2 teaspoon garlic powder, 2 teaspoon onion powder
rub ½ of the dry ingredient mixture over top of the brisket
turn the brisket over and rub the other side (fat side) with remaining spices
wrap one slice of foil around the brisket
wrap the second piece of foil around the brisket the other way. beef should be full covered with foil
place beef, fat side up, into slow cooker
cover and cook on low for 10 hours
turn off slow cooker, remove lid and allow to rest for at least 30 minutes prior to slicing.
Slice as thin as you can and enjoy

Notes

Notes:

If you like your pastrami very peppery, feel free to add an extra tablespoon of ground black pepper to the rub.
I find the pastrami is easiest to slice thin when it is cold. I prefer to allow it to rest overnight in the refrigerator before slicing.

Nutrition