Slow Cooker Pastrami Sandwiches with Sauerkraut and Swiss Cheese Recipe
This Slow Cooker Pastrami recipe transforms a simple corned beef brisket into tender, flavorful pastrami infused with smoky, sweet, and savory spices. Perfectly cooked in a slow cooker over several hours, this dish melts in your mouth and is ideal for serving on marble rye with Swiss cheese, sauerkraut, and thousand island dressing for classic deli-style sandwiches.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 4 lbs. corned beef (flat cut)
- Spice packet that comes with the corned beef
- 1 tsp onion powder
- 3 Tbsp brown sugar
- ½ tsp ground black pepper
- 5 garlic cloves (peeled, left whole)
- 12 oz beer
- 3 cups water
- 1 tsp hickory liquid smoke
For Serving
- Marble rye bread
- Thousand island dressing
- Swiss cheese
- Sauerkraut
Instructions
- Rinse the corned beef: Thoroughly rinse the corned beef under cold water to remove excess salt from the brining process, which will prevent the final dish from being overly salty.
- Place in slow cooker: Put the rinsed corned beef into the slow cooker ensuring it fits comfortably.
- Add spices and garlic: Sprinkle the spice packet, onion powder, brown sugar, and ground black pepper evenly over the corned beef. Scatter the whole garlic cloves on top for added aroma and flavor.
- Add liquids: Pour in the beer, water, and hickory liquid smoke around the beef to infuse a rich smoky flavor while keeping it moist during cooking.
- Slow cook: Cover the slow cooker and set to LOW heat. Cook the pastrami for 7 to 8 hours, allowing the meat to tenderize and absorb the seasoning deeply.
- Rest and slice: Once cooked, remove the corned beef onto a cutting board. Let it rest for 5 to 10 minutes to allow the juices to redistribute, then slice thinly with a sharp knife for serving.
- Serve: Assemble sandwiches by layering sliced pastrami on marble rye bread with Swiss cheese, sauerkraut, and thousand island dressing for a traditional deli experience.
Notes
- Rinsing the corned beef well helps reduce saltiness in the final dish.
- Using liquid smoke adds authentic smoky flavor without needing a smoker.
- Adjust cooking time slightly depending on your slow cooker model and beef thickness.
- Leftover pastrami can be stored refrigerated for up to 3-4 days or frozen for longer storage.
- For extra spice, add a few red pepper flakes to the seasoning mix if desired.
