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@ n2da
2025-03-03 00:23:00Slow Cooker Pastrami (No Smoker)
This is one of our family staples! It is pretty low effort and the first few slices straight after it comes out of the oven are AMAZING.
Full credit to Nagi over at RecipeTin Eats! Please go and check out her other amazing recipes and give her the recognition she deserves.
Adapted from Nagi at RecipeTin Eats
Ingredients
Meat
- 4 lbs (2 kg) corned beef with a thick fat cap (Try find one that has a fairly consistent shape and direction of muscle fibers for maximum tenderness)
Spice Mix
- 4 tbsp coarsely ground black pepper
- 2 tbsp coriander powder
- 1½ tsp mustard powder
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder (For a low FODMAP alternative substitute garlic and onion with hing powder, only about 1/4 tsp... If in doubt, just skip garlic and onion. It still tastes amazing!)
- 2 tsp onion powder
- Optional: 2 tbsp liquid smoke
Instructions
1. Prepare the Spice Mix
- Combine all spice mix ingredients in a bowl.
2. Season the Beef
- Pat the corned beef dry.
- Spread the spice mix on a tray and roll the beef in it, ensuring all sides are well-coated.
- If using liquid smoke, sprinkle it over the beef.
3. Wrap the Beef
- Place the beef fat-side down on a large sheet of foil and wrap it tightly.
- Wrap it again with another sheet of foil and flip it so the fat side is up.
- I use 3 sheets of foil and 'over lay' the wrap so it's a bit harder for the delicious juices to escape.
- Dont stress if you forget where the fat cap is, it'll be fine...
4. Slow Cook
- Place a rack in the slow cooker to elevate the beef (scrunched-up foil balls can be used if a rack isn't available. I use cookie cutter patterns ;) ).
- Set the wrapped beef on the rack.
- Cook on low for 10 hours.
5. Cool and Refrigerate
- Remove the beef from the slow cooker and let it cool.
- Refrigerate for at least 6 hours to firm up, making it easier to slice thinly. (24-36hrs is fine in the fridge if you don't have time etc)
6. Bake to Set the Crust
- Preheat the oven to 350°F (180°C).
- Unwrap the beef and place it on a rack over a baking tray.
- Bake for 30 minutes to set the spice crust.
7. Slice and Serve
- Remove from the oven and let it cool slightly.
- Slice thinly against the grain.
- Serve on toasted rye bread with mustard and pickles, or use in Reuben sandwiches.
Enjoy homemade pastrami without a smoker!