Tiffany Haney
Slow cooking pastrami in a crock pot is an easy, low-effort method that yields tender, juicy, and expertly seasoned meat. This cooking technique is ideal for preparing less expensive cuts of meat, making them more flavourful and tender than other cooking methods. The process is simple and hands-off, requiring minimal prep time and no prior experience in the kitchen. By using a crock pot, you can transform corned beef into the classic New York deli-style pastrami, piled high on soft rye bread and enjoyed anywhere.
| Characteristics | Values |
|---|---|
| Meat | Corned beef brisket |
| Meat preparation | Pat dry, rub with spices, wrap in foil |
| Crock pot preparation | Place a rack in the crock pot |
| Cooking time | 8-10 hours |
| Cooking temperature | Low |
| Post-cooking | Let the meat rest for an hour, then thinly slice |
| Serving suggestions | Rye bread, mustard, garlic dill pickles, Swiss cheese |
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Prepping the meat
To prep the meat, start with a store-bought corned beef brisket. Corned beef is already brined and sold vacuum-packed, making it an economical cut. Pat the brisket dry and place it fat-side down in the centre of two long sheets of aluminium foil that form an 'X' shape.
In a small bowl, combine the seasonings: ground coriander, smoked paprika, black pepper, mustard powder, garlic powder, onion powder, and sugar (optional). Stir the mixture to evenly combine the spices.
Rub half of the spice mixture onto the top and sides of the brisket, then flip it over and rub the remainder into the fat side. Wrap the brisket up tightly with the foil, then place it in the crock pot with the fattiest parts facing up.
You can also elevate the meat with scrunched-up balls of foil to prevent the bottom from cooking in liquid and ensure even cooking.
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Slow cooking
To make pastrami in a crock pot, you will need corned beef brisket, which has usually already been brined. You can brine your own beef if you prefer, but this is not necessary.
First, pat the brisket dry and place it on a sheet of aluminium foil, with the fat side down. Then, mix your seasonings. A typical pastrami spice rub includes black pepper, coriander seeds, smoked paprika, onion powder, garlic powder, sugar, and mustard powder. Rub half of this mixture over the top and sides of the brisket, then flip it over and rub the rest into the fat side.
Next, wrap the brisket tightly in the foil and place it in the crock pot, with the fat side up. Put the lid on the crock pot and cook on low heat for 10 hours. Then, turn off the crock pot and let the meat rest for an hour.
Finally, remove the pastrami from the crock pot and use a knife to remove some of the seasoning, leaving a thin layer to form a crust. Slice the pastrami thinly and serve on rye bread with mustard and pickles.
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Baking
To cook pastrami in a crock pot, you can use a corned beef brisket, which will have already been brined. You can then bake it in the oven. Here is a step-by-step guide:
Prep the meat
Firstly, pat dry the corned beef. Combine black pepper, coriander, sugar, smoked paprika, onion, and garlic powder in a bowl. Spread the spice mixture onto a baking tray and roll the corned beef through the mixture so that the beef is evenly coated.
Wrap the beef
Place a rack in the crock pot. Wrap the beef in a double layer of aluminium foil, then place it in the crock pot with the fattiest parts facing up.
Slow cook and chill
Slow cook the beef for 10 hours, then remove it and chill it in the fridge for at least 6 hours.
Bake
Preheat the oven. Unwrap the beef and bake until a crust forms. The length of time this will take depends on your oven temperature. Bake for 30 minutes at 180C/350F, or for 45 minutes at 350 degrees Fahrenheit.
Rest before slicing
Once cooked, allow the meat to rest for about 30 minutes. This helps redistribute the juices and keeps the meat moist.
Serve
Slice the pastrami thinly and serve on rye bread with mustard and garlic dill pickles.
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Serving suggestions
Slow cooker pastrami is a versatile dish with a range of serving suggestions. One of the most popular ways to serve pastrami is in sandwiches. For a classic New York Deli-style pastrami sandwich, pile the thinly sliced pastrami high on toasted dark rye bread with spicy brown mustard, coleslaw, Swiss cheese, and Russian dressing. Serve with pickles and plain potato crisps on the side for the full deli experience.
For a simple hot pastrami sandwich, layer cheese, pastrami, and spicy brown mustard on a buttered and toasted hoagie roll. If you want to add a steamed flavor to your pastrami sandwich, place the slices on a plate, cover with a damp paper towel, and microwave in 30-second increments until you achieve the desired level of steaming.
In addition to sandwiches, pastrami can be served in a variety of ways. For a heartier meal, serve it with a side of cheesy potatoes, corn spoon bread, garlic mushrooms, or creamy coleslaw. For breakfast, try pastrami with air fryer home fries and over-easy eggs for a delicious breakfast hash.
Pastrami can also be enjoyed straight from the fridge as a snack or sliced thinly and served cold with rye bread, mustards, and garlic dill pickles. It can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.
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Storing leftovers
Refrigerating Leftovers
When storing pastrami in the refrigerator, always use an airtight container. This helps keep the pastrami fresh and prevents it from drying out or absorbing odours from other foods. You can also wrap the pastrami slices individually in plastic wrap or place them in a zip-locking freezer bag to maximize freshness. Refrigerated pastrami slices will typically stay fresh for 3 to 5 days.
Freezing Leftovers
If you have a larger quantity of leftover pastrami or want to store it for an extended period, freezing is a great option. Wrap the meat tightly in plastic wrap or aluminium foil to prevent freezer burn and maintain quality. You can also place the wrapped pastrami in a freezer bag for added protection. Properly wrapped pastrami can be frozen for up to 1 to 3 months.
Defrosting and Reheating
When you're ready to enjoy your frozen pastrami, allow it to thaw completely before serving. Defrost the meat in the refrigerator, as leaving it on the countertop can lead to food safety issues. Once thawed, you can reheat the pastrami slices in the microwave or on the stovetop. You can also enjoy pastrami cold, straight from the refrigerator, as a sandwich filling or snack.
Food Safety Considerations
It's important to note that meat should not be left at room temperature for extended periods. If your pastrami has been sitting out, especially in a warm environment, it's best to discard it after 2 hours to minimize the risk of foodborne illness. Additionally, always use a clean utensil when handling leftovers to avoid contaminating the food.
By following these storage guidelines, you can safely enjoy your delicious crock-pot pastrami for several days or even months, making the most of your homemade creation!
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Frequently asked questions
The best cut of meat to use when making pastrami in a crock pot is corned beef brisket.
You should cook pastrami in a crock pot on low heat for 10 hours.
Before cooking, pat the brisket dry and place it fat side down in the centre of a large piece of foil. Mix your seasonings and rub half the mixture over the top and sides of the brisket. Flip the brisket and rub the remainder into the fat. Wrap the brisket in foil and place it in the crock pot, fat side up.
After cooking, let the meat rest for an hour. Then, thinly slice the pastrami and serve on rye bread with mustard and garlic dill pickles.
