Slow-Cooker Pastrami-Spiced Brisket for Deli-Style Reubens Tips, FAQ & printable recipe

Tips for success

To add extra depth to your sandwich, consider lightly caramelizing the sauerkraut in a pan before adding it to the Reuben. This mellows the acidity and provides a slightly sweeter, more complex flavor profile that complements the savory pastrami-spiced brisket perfectly.

You can also brush the outside of your rye bread with a little melted butter before griddling to ensure a perfectly golden, crispy crust that holds up well against the juicy meat and dressing.

If you prefer a more traditional deli-style presentation, you can chill the cooked brisket in the refrigerator overnight before slicing it thinly. Cold meat is much easier to slice into uniform, thin pieces than hot meat, which tends to shred.

Simply warm the sliced beef briefly in a pan with a splash of beef broth before assembling your sandwiches. This technique allows for a cleaner, more professional look that is perfect if you are serving a crowd for lunch.

Variations

• Spicy Reuben: Add a teaspoon of red pepper flakes to the spice rub and use a spicy mustard instead of Russian dressing for an extra kick.
• Brisket Sliders: Use small slider buns instead of rye bread and top with a slice of Swiss cheese and a small spoonful of sauerkraut for appetizers.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the cooked, shredded brisket in freezer-safe bags for up to 2 months.

Reheat

Reheat gently in a pan over medium-low heat with a splash of broth until warmed through.

Store any leftover shredded brisket in an airtight container in the refrigerator for up to 3 days. Ensure the meat is cooled to room temperature within 2 hours before placing it into the fridge. Keeping the meat in its cooking juices helps maintain moisture, so try to store it with a little of the liquid if possible. This makes reheating much easier and prevents the meat from becoming dry during the warming process.

This recipe is excellent for making ahead of time. You can cook the brisket fully, let it cool, and then shred it before storing it in the refrigerator. When you are ready to serve, simply reheat the meat gently in a pan or the microwave. The flavors often improve after sitting for a day, making this a perfect option for meal prep or planning a stress-free dinner for friends or family members.

Serving ideas

For a classic Reuben experience, serve the sandwiches warm alongside a side of pickles or coleslaw. The combination of the tangy sauerkraut, the rich Russian dressing, and the savory, spiced beef creates a balanced bite that requires very little else.

If you are serving a larger group, you can set up a build-your-own sandwich station with all the components laid out, allowing everyone to assemble their perfect Reuben with their preferred ratio of meat, cheese, and dressing.

Consider serving the sandwiches with a side of crispy kettle-cooked chips or a light garden salad to balance the richness of the meat and cheese. Because the brisket is quite flavorful on its own, keep the side dishes simple to allow the main sandwich to shine.

If you have extra meat, it also works wonderfully in a grain bowl with roasted vegetables or tossed into a hearty salad for a different way to enjoy these deli-inspired flavors.

Frequently asked questions

Recipe card

Slow-Cooker Pastrami-Spiced Brisket for Deli-Style Reubens

Prep 10 minCook 8 h 30 minRest 10 minTotal 8 h 50 minServes 8

Ingredients

• 3.5 lb flat-cut corned beef brisket
• 2 tbsp cracked coriander seeds
• 2 tbsp black peppercorns
• 40 g dark brown sugar
• 1 tbsp smoked paprika
• 250 ml beef broth
• marbled rye bread, for serving
• sauerkraut, for serving
• Swiss cheese, for serving
• Russian dressing, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. Shred the rested meat using two forks. Stack the hot brisket on griddled rye bread with sauerkraut, Swiss cheese, and Russian dressing.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g

Sugar

8 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.