Slow Cooker Pastrami Sandwiches with Sauerkraut and Swiss Cheese Recipe

Introduction

This Slow Cooker Pastrami recipe transforms simple corned beef into a tender, flavorful sandwich filling. Using a blend of spices, beer, and a touch of smoky liquid smoke, it’s perfect for an easy meal with classic deli flair.

Ingredients

• 4 lbs. corned beef (flat cut recommended)
• Spice packet from 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
• Marble rye bread, for serving
• Thousand Island dressing, for serving
• Swiss cheese, for serving
• Sauerkraut, for serving

Instructions

1. Step 1: Rinse the corned beef very well under cold water to remove excess salt.
2. Step 2: Place the corned beef in the slow cooker.
3. Step 3: Sprinkle the spice packet, onion powder, brown sugar, and black pepper evenly over the corned beef. Add the whole garlic cloves on top.
4. Step 4: Pour the beer, water, and hickory liquid smoke into the slow cooker.
5. Step 5: Cover and cook on LOW for 7 to 8 hours until the meat is tender.
6. Step 6: Remove the corned beef from the slow cooker and let it rest for 5 to 10 minutes before slicing. Serve on marble rye with Thousand Island dressing, Swiss cheese, and sauerkraut for a classic pastrami sandwich.

Tips & Variations

• For a spicier pastrami, add crushed red pepper flakes to the spice mix before cooking.
• Substitute beer with beef broth if preferred for a milder flavor.
• Use a meat slicer or very sharp knife to cut thin slices for traditional deli-style pastrami.
• Try adding a splash of apple cider vinegar to the cooking liquid for a slight tang.

Storage

Store leftover pastrami in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave to maintain moisture. The meat can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of beef for this recipe?

Flat cut corned beef is best for even cooking and slicing, but point cut can be used though it may be fattier and less uniform.

Is it necessary to rinse the corned beef before cooking?

Yes, rinsing removes excess salt from the corned beef and prevents the final dish from being too salty.

Slow Cooker Pastrami Sandwiches with Sauerkraut and Swiss Cheese Recipe

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4.8 from 71 reviews

This Slow Cooker Pastrami recipe transforms a simple corned beef brisket into a tender, flavorful pastrami using a slow cooker. Infused with spices, brown sugar, garlic, beer, and hickory liquid smoke, the beef becomes perfectly seasoned and juicy, ideal for slicing and serving on marble rye with traditional accompaniments like Swiss cheese, sauerkraut, and Thousand Island dressing.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 7-8 hours
• Total Time: 7 hours 15 minutes to 8 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

To Serve

• Marble rye bread
• Thousand Island dressing
• Swiss cheese
• Sauerkraut

Instructions

1. Rinse the corned beef: Rinse the corned beef very well under cold water to remove excess salt, ensuring a less salty final pastrami.
2. Add corned beef to slow cooker: Place the rinsed corned beef into the slow cooker, laying it flat to maximize even cooking.
3. Season the beef: Sprinkle the spice packet, onion powder, brown sugar, and black pepper evenly over the corned beef. Add the whole peeled garlic cloves on top.
4. Add liquids: Pour the beer, water, and hickory liquid smoke into the slow cooker, surrounding the beef to impart flavor and aid slow cooking.
5. Slow cook: Cover and cook on LOW for 7 to 8 hours, allowing the beef to become tender and soak up all the flavors.
6. Rest and slice: Carefully remove the corned beef onto a cutting board. Let it rest for 5 to 10 minutes to retain juices. Slice thinly with a knife.
7. Serve: Assemble sandwiches with sliced pastrami on marble rye bread, topped with Swiss cheese, sauerkraut, and Thousand Island dressing for a classic deli experience.

Notes

• Rinsing the corned beef well is crucial to reduce saltiness in the finished pastrami.
• Cooking time may vary slightly depending on slow cooker model; check for tenderness at 7 hours.
• For extra smoky flavor, hickory liquid smoke can be adjusted to taste or omitted.
• Leftover pastrami can be refrigerated for up to 4 days or frozen for longer storage.
• Slicing pastrami thinly against the grain ensures tenderness when serving.

Keywords: slow cooker pastrami, corned beef pastrami, easy pastrami recipe, homemade pastrami, slow cooked beef, deli sandwich