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Slow Cooker Homemade Pastrami

Slow Cooker Homemade Pastrami

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 8 hours
15 minutes
Total Time: 8 hours 30 minutes
Servings: 8 Servings

Description

Slow Cooker Homemade Pastrami turns a beef brisket and a simple pastrami spice rub into tender, smoky, deli-style meat — no smoker and no multi-day curing required. Perfect for piling onto rye sandwiches or slicing thin for the week.

Ingredients 

  • 3 pounds beef brisket, preferably flat cut
  • 1/4 cup brown sugar
  • 2 tablespoons black pepper
  • 2 tablespoons paprika, smoked paprika recommended
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes, optional, for heat
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon liquid smoke, optional, for extra smoky flavor
  • 1/4 cup Dijon mustard, for serving
  • Rye bread, for serving (optional)

Instructions

  • In a small 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 adheres.
  • Place the brisket in the slow cooker. Pour the beef broth and apple cider vinegar around the brisket (not over it), and stir in the liquid smoke if using. Cover and cook on LOW for 8–10 hours, until the meat is fork-tender.
  • Remove the brisket and let it rest 10–15 minutes. For deli-thin slices, chill fully or overnight before slicing.
  • (Optional) For a classic crust, set the brisket on a rack and broil or bake at 400°F for 5–10 minutes until the spice crust sets.
  • Slice thinly against the grain. Serve on rye bread with Dijon mustard, or enjoy with your favorite sides.

Equipment

  • Slow Cooker, or Ninja Foodi PossibleCooker PRO
  • Spoon

Notes

  • Corned beef variation: For traditional cured-deli flavor, substitute a 3–4 lb store-bought corned beef brisket. Rinse well, pat dry, rub with the spices (add the included spice packet), and cook on LOW 8–10 hours with about 1 cup water or broth.
  • Turkey version: Use a 2–3 lb turkey breast with turkey or chicken broth; cook on LOW 4–6 hours to an internal temp of 165°F.
  • Slicing: Always slice against the grain. Chilling first gives the thinnest, cleanest slices.
  • Nutrition is auto-calculated and should be treated as an estimate.

Nutrition

Serving: 1ServingCalories: 314kcalCarbohydrates: 10gProtein: 37gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 105mgSodium: 451mgPotassium: 674mgFiber: 1gSugar: 7gVitamin A: 128IUVitamin C: 3mgCalcium: 39mgIron: 4mg