Skip the deli counter and make homemade pastrami cold cuts instead. By slow cooking corned beef with simple spices, the meat turns super juicy and flavorful. No smoker needed.
Combine black pepper, coriander, sugar, smoked paprika, onion, and garlic powder in a bowl.
Spread the spice mixture onto the baking tray and distribute evenly. Roll the corned beef through the mixture so the beef is evenly coated.
Place a rack in a slow cooker. Wrap the beef with one layer of aluminum foil, then wrap it with a second piece of the foil. Place the corned beef on top of the wire rack, making sure any fatty parts are on top.
Slow-cook the beef for 10 hours.
Remove the beef from the slow cooker and refrigerate for 6 hours.
Preheat oven to 180C/350F.
Place a wire rack on a baking sheet and bake the unwrapped beef for 30 minutes to form the crust.
Cool the beef completely before slicing
Notes
TO STORE. This deli meat will stay fresh for 3 to 4 days when stored in an airtight container in the fridge. TO FREEZE. If you don't plan on eating the pastrami right away, wrap it tightly in plastic or aluminum foil and freeze for 1 to 2 months.