Slow-Cooker Pastrami-Spiced Brisket for Deli-Style Reubens Step-by-step instructions

Before you start

Start by gathering all your spices and ensuring your slow cooker is clean and ready. Pat the brisket dry thoroughly before applying the rub, as excess moisture on the surface can prevent the spices from sticking properly.

Have your serving ingredients, such as the rye bread, sauerkraut, and Swiss cheese, ready to go for when the meat is done. Ensure you have enough counter space to carve or shred the brisket safely once it has finished resting after the slow-cooking process.

Instructions

Preparation and Rubbing

1. 1Prepare the spice rub
   Combine the cracked coriander seeds, black peppercorns, dark brown sugar, and smoked paprika in a small bowl. Ensure the spices are well mixed to create an even crust for the brisket.
   Look for The mixture should look like a coarse, dark seasoning blend.
   Tip Use a mortar and pestle to lightly crush the seeds if they are whole.
2. 2Season the brisket
   Pat the corned beef brisket dry with paper towels. Rub the spice mixture thoroughly over all sides of the brisket, pressing firmly so the spices adhere to the meat.
   Look for The brisket should be completely coated in a thick, even layer of the rub.
   Tip Wash hands thoroughly after handling raw meat.

The spice rub should be thoroughly combined and pressed into every crevice of the brisket. The meat should be completely coated with the aromatic mixture of coriander, pepper, and brown sugar.

Ensure the brisket is placed securely in the slow cooker with the beef broth poured around the sides, not directly over the top, to avoid washing away the spices before the cooking begins.

Slow Cooking

3. 3Slow cook the brisket
   Place the seasoned brisket into the slow cooker. Pour the beef broth around the base of the meat. Cover and cook on the low setting for 8.5 hours until the meat reaches an internal temperature of 145°F (63°C), then remove from the cooker and let it rest for at least 3 minutes before shredding.
   Look for The meat should be very tender and easily pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid frequently, as this loses precious heat and moisture.

During the 8.5-hour cook time, the kitchen should be filled with the deep, savory aroma of the spices and the cooking beef. The brisket will become very tender, and the liquid in the pot should be reduced and rich. Check that the lid is tightly sealed and the slow cooker is set to the low heat setting to ensure the meat cooks evenly without becoming tough.

Serving

4. 4Serve the pastrami
   Shred the rested meat using two forks. Stack the hot brisket on griddled rye bread with sauerkraut, Swiss cheese, and Russian dressing.
   Look for The cheese should be melted and the bread toasted to a golden brown.
   Tip Always allow the meat to rest to ensure juices remain inside.

After resting, the brisket should be easy to shred with two forks. The meat should be succulent and flavorful, ready to be piled onto toasted rye bread. Assemble the sandwiches with a generous portion of sauerkraut, melted Swiss cheese, and Russian dressing for the perfect contrast of flavors and textures, ensuring the bread is warm and the cheese is soft and gooey.

Common mistakes

A common mistake is opening the lid too often during the slow-cooking process, which lets out heat and steam, significantly extending the total cooking time and drying out the meat.

Another error is failing to pat the brisket dry before applying the spice rub, which can lead to a soggy crust rather than a well-adhered one. Finally, avoid rushing the resting period, as cutting into the meat too soon causes the juices to run out, leaving the brisket feeling dry and stringy.

How to tell it’s done

The brisket is done when it reaches an internal temperature of at least 145°F (63°C). Visually, the meat should be incredibly tender and look like it is ready to fall apart at the slightest touch of a fork.

The spice crust should be dark and aromatic, and the meat should have a ruby-pink color. Always let the meat rest for at least 3 minutes before shredding to allow the juices to redistribute, which keeps the meat moist and flavorful for your sandwiches.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest