These meaty sandwiches let you have your deli fix even if you're not in New York. Don't be afraid to pile the meat on, just like they do in the Big Apple.
Technique tip: If making the pastrami the day before, cool completely and then warm in a 350°F oven to set the crust.
- One 4-pound corned beef
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon light brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon hatch chili powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon kosher salt
- 1 loaf sliced marble rye bread
- Whole grain mustard
Soak the corned beef in water overnight to remove the excess salt. The next day remove from water and pat dry.
For the pastrami rub:
1. In a small mixing bowl mix together all the spices to create the pastrami rub.
2. Generously sprinkle the rub mixture all over the pastrami to evenly coat the meat. Wrap twice in heavy-duty aluminum foil.
3. Place the seasoned and wrapped pastrami into the slow cooker on a rack, fat side up. Cover and cook on low for 9-10 hours, or until pastrami is tender and the internal temperature reaches 200°F.
4. Remove the wrapped pastrami from the slow cooker and let rest on a baking tray for 30 minutes before slicing.
Once the pastrami is rested, cut slices across the grain into desired thickness and pile up onto rye bread with your favorite mustard. Serve with your favorite pickles.