This Slow Cooker Homemade Pastrami recipe transforms a simple beef brisket into tender, smoky, flavor-packed pastrami with minimal effort. After curing the meat with a savory spice blend, it’s slow-cooked until juicy and then briefly finished for that classic pastrami texture. Perfect for sandwiches, charcuterie boards, or slicing thin for snacking, this recipe delivers authentic deli-style pastrami right from your kitchen—without the need for a smoker!
If you’ve ever dreamed of making tender, flavorful pastrami at home without the hassle of a smoker, this Slow Cooker Pastrami Recipe is for you!
With just a simple spice rub, a good brisket, and your slow cooker, or Ninja Foodi Possible Cooker Slow Cooker, you can create juicy, smoky, deli-style pastrami right in your own kitchen.
It’s perfect for piling onto sandwiches, serving at gatherings, or slicing thin for the ultimate homemade treat. Get ready for a surprisingly easy recipe that brings bold, authentic flavor with minimal effort!
Why You Will Love This Recipe!
- Easy and Hands-Off – Let the slow cooker do all the work while you enjoy tender, flavorful results.
- Authentic Deli Flavor at Home – Get that smoky, peppery pastrami taste without needing a smoker.
- Perfect for Meal Prep – Make a big batch and enjoy it in sandwiches, wraps, or salads all week.
- Customizable Seasoning – Adjust the spice blend to make it as mild or as bold as you like.
- Crowd-Pleaser – Homemade pastrami impresses guests and elevates any casual meal into something special.
Ingredients Needed
- Beef brisket: Tender cut of beef, perfect for pastrami.
- Brown sugar: Sweetener that balances the savory spices.
- Black pepper: Adds sharp heat and flavor to the rub.
- Paprika: Smoky, sweet seasoning that enhances color.
- Garlic powder: Savory garlic flavor for depth and richness.
- Onion powder: Adds mild, sweet onion flavor to the rub.
- Ground coriander: Earthy, citrusy spice that pairs well with cumin.
- Mustard seeds: Nutty, tangy flavor that complements the spices.
- Ground thyme: Herbaceous flavor that adds earthiness to the rub.
- Ground cumin: Warm, smoky spice that enhances the flavor.
- Crushed red pepper flakes: Optional heat for a spicy kick.
- Beef broth: Adds moisture and richness while cooking.
- Apple cider vinegar: Tangy acid to balance the flavors.
- Dijon mustard: Sharp, tangy mustard for serving with pastrami.
- Rye bread: Ideal base for serving pastrami sandwiches (optional).
How To Make Slow Cooker Pastrami
Step One: 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.
Step Two: 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.
Step Three: 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.
Step Four:: Serve the pastrami on rye bread with Dijon mustard, or enjoy it as is with your favorite sides.
Slow Cooker Pastrami Recipe Tips
- Rinse the corned beef well to remove excess salt before cooking.
- Use the spice packet included with the corned beef for authentic flavor, and add extra spices if you like a bolder taste.
- Low and slow is key — cooking on LOW for 7–8 hours ensures tender, juicy pastrami.
- Add liquid smoke for that signature smoky flavor without needing a smoker.
- Slice against the grain after cooking to keep the meat tender and easy to bite.
- Chill before slicing for thinner, deli-style slices if you want extra precision.
- Use a flavorful beer (like a lager or amber ale) for deeper, richer flavor.
- Store leftovers properly — pastrami keeps well in the fridge for sandwiches all week!
Storing
- Storing: Store cooled pastrami in an airtight container in the refrigerator for up to 4–5 days. Keep the slices in their cooking juices to maintain moisture and flavor.
- Freezing: Wrap sliced pastrami tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months for the best quality and flavor.
- Reheating: Reheat pastrami gently in a covered skillet with a splash of water or broth over low heat. You can also warm it in the microwave wrapped in a damp paper towel to keep it moist.
What To Serve With Pastrami Slow Cooker
Slow Cooker Pastrami is incredibly versatile and pairs well with a variety of delicious sides. For a classic deli-style meal, serve it on marble rye with Swiss cheese, Thousand Island dressing, and a side of sauerkraut or pickles.
You can also pair it with crispy French fries, potato salad, or coleslaw for a heartier spread. For a lighter option, a fresh green salad or roasted vegetables balance the rich, smoky flavors perfectly.
No matter how you serve it, this homemade pastrami will be the star of the table!
Best Slow Cooker Pastrami Recipe Faqs
Do I need to rinse the corned beef first? Yes, rinsing removes excess salt and keeps the pastrami from becoming too salty.
Can I cook pastrami on HIGH instead of LOW? It’s best to cook on LOW for tender, juicy results. Cooking on HIGH may dry out the meat.
What kind of beer should I use? A mild lager or amber ale works great, but you can use beef broth if you prefer alcohol-free.
Do I have to use liquid smoke? Liquid smoke adds that signature smoky flavor, but you can skip it if you prefer a more traditional, mild taste.
How should I slice the pastrami? Always slice against the grain for the most tender and flavorful results.
Can I freeze leftover pastrami? Yes! Slice it first, wrap tightly, and freeze for up to two months.
More Easy Slow Cooker Recipes
- Ninja Foodi Possible Cooker Pro Garlic Chicken
- Ninja Foodi PossibleCooker Pro Recipes
- Ninja Foodi Possible Cooker Queso Dip
- Ninja Foodi Possible Cooker Pro Peanuts
- Ninja Foodi Possible Slow Cooker Pro Cranberry Meatballs
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Slow Cooker Pastrami
Description
Ingredients
- 3-4 pounds beef brisket, preferably flat cut
- 1/4 cup brown sugar
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 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
- 1/4 cup Dijon mustard, for serving
- Rye bread, for serving, optional
Instructions
- 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.
Equipment
- Slow Cooker, or Ninja Foodi PossibleCooker PRO
- Spoon
Nutrition
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