Description
This Slow Cooker Pastrami features mouthwatering corned beef infused with spices, garlic, and beer. Perfect for a quick weeknight dinner or a cozy gathering!
Ingredients
Scale
- 4 lbs. corned beef, I use 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, but left whole
- 12 oz. beer
- 3 cups water
- 1 tsp. hickory liquid smoke
- marble rye
- thousand island dressing
- swiss cheese
- sauerkraut
Instructions
- Rinse the corned beef thoroughly to remove excess salt.
- Place the corned beef in the slow cooker.
- Sprinkle the spice packet, onion powder, brown sugar, and black pepper over the corned beef, and add the garlic cloves.
- Pour the beer, water, and hickory liquid smoke into the slow cooker.
- Cook on LOW for 7-8 hours until tender.
- Transfer the corned beef to a cutting board and let it rest for 5-10 minutes before slicing.
Notes
For a tangy contrast, serve with sauerkraut and thousand island dressing on marble rye.
Adjust cooking time based on your specific slow cooker; check for tenderness after 7 hours.
Wrap leftovers in foil for a delicious sandwich the next day.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg