Slow Cooker Pastrami
New York-style pastrami is peppercorn-crusted smoked corned beef that is sometimes steamed before serving. Smoked paprika will impart a subtle smoky flavor. For a more intense smoked flavor, use liquid smoke, too.
Serves: 12Hands-on: 20 minutesTotal: 9 hours 15 minutesDifficulty: Easy
- 1 corned beef brisket (4 lbs.)
- 2 large onions, peeled and sliced
- 2 cloves of garlic, peeled and minced
- 2 Tbsp. pickling spices
- 1½ cups water
- 1 Tbsp. black peppercorns, crushed
- ¾ tsp. freshly grated nutmeg
- ¾ tsp. ground allspice
- 2 tsp. smoked paprika
- ¼ tsp. liquid smoke
- Trim any fat from the corned beef brisket. Add the brisket, onions, garlic, pickling spice, and water to the slow cooker. Cover and cook for 8 hours. Turn off the cooker and allow the meat to cool enough to handle it.
- Preheat the oven to 350°F.
- Add the crushed (or cracked) peppercorns, nutmeg, allspice, paprika, and liquid smoke to a small bowl; mix well. Rub the peppercorn mixture over all sides of the corned beef. Place on a roasting pan; roast on the middle shelf for 45 minutes. Let the meat rest for 10 minutes, then carve by slicing it against the grain or on the diagonal.