New York Pastrami on Rye

The New York deli pastrami on rye is an iconic sandwich that brings the unmistakable flavors of a classic New York Jewish deli right to your kitchen. This recipe delivers tender smoky pastrami layered between slices of fresh seeded rye bread with a sharp and spicy mustard to balance the richness. It is a show stopper for game days parties or anytime you want to impress with authentic deli style fare.

I first tried making this pastrami inspired by a trip to a New York deli and now my family requests it whenever there is a big game on. The process might seem long but it is so rewarding when you slice into that perfectly seasoned pastrami.

Ingredients

• Beef brisket flat: four to five pounds the star of the sandwich bringing rich beef flavor and tenderness when cured and smoked properly
• Water: for the brining liquid to fully submerge the brisket and help infuse flavor and preserve the meat
• Kosher salt: used for the brine to cure the brisket thoroughly and enhance flavor it is important to get the texture right for even curing
• Brown sugar for brine: adds balance to the brine providing sweetness that cuts through the saltiness and complements the smoky flavor
• Curing salt: also known as pink curing salt or Prague powder number one stops harmful bacteria growth and gives pastrami its traditional rosy color
• Black peppercorns: toasted to bring sharp heat and a slight pungency enhancing the crust of the pastrami
• Whole coriander seeds: offer a lemony brightness and warmth key to authentic pastrami flavors
• Whole mustard seeds: add complexity and subtle spiciness to the brine and spice rub
• Garlic cloves: smashed to release their pungent aromatics adding savory depth to the meat
• Bay leaves: contribute herbal undertones giving the brine a fresher aroma
• Cinnamon stick: a warm spice note subtly elevates the brine's flavor profile
• Crushed red pepper flakes: bring a gentle heat that complements the smoky meat
• Smoked paprika: in the rub for adding smoky sweet warmth it is worth seeking out a good quality Spanish smoked paprika for best effect
• Garlic powder: provides dry mellow garlic flavor balanced in the rub
• Cayenne pepper: for a kick of heat balanced with sweetness of brown sugar in the rub
• Brown sugar for rub: enhances caramelization during smoking providing a nicely browned crust
• Seeded Jewish rye bread: fresh and sturdy it holds the fillings well and brings authentic caraway flavor that is essential to the experience
• Spicy brown mustard: classic deli style with a perfect zing that complements the fatty smoky pastrami
• Dill pickles: fresh and crisp to cut through the richness and add a cool crunch to the sandwich

Instructions

Prepare the Brine:

In a large nonreactive container or stockpot combine water kosher salt brown sugar curing salt black peppercorns coriander seeds mustard seeds smashed garlic cloves bay leaves cinnamon stick and crushed red pepper flakes. Stir or whisk this mixture thoroughly until all salts and sugars are completely dissolved and the aromatics are evenly distributed. This step ensures that the brisket will cure consistently and take on all the flavorful spices during the long soak.

Brine the Brisket:

Fully submerge the brisket flat in the prepared brine making sure to weigh it down with a plate or a heavy object if needed so it stays underwater. Cover the container tightly then refrigerate for five to seven days turning the brisket every day or two to cure evenly and infuse all the spices. This slow brining builds the base flavor and tenderizes the beef.

Desalt and Prep for Rub:

After the brining time is complete remove the brisket from the brine discard the leftover liquid and rinse the meat thoroughly under cold water to wash off excess salt and spices. Then place the brisket in fresh cold water soaking for one hour changing the water halfway through to further desalt the meat. This helps avoid overly salty final pastrami. After soaking pat the brisket dry completely using paper towels to prepare for applying the rub.

Prepare the Pastrami Rub:

Toast the black peppercorns coriander seeds and mustard seeds in a dry skillet over medium heat for two to three minutes until fragrant but not burnt. Allow the spices to cool slightly then coarsely grind them using a spice grinder or mortar and pestle. Combine the ground toasted spices with smoked paprika garlic powder cayenne pepper and brown sugar mixing everything thoroughly. This rub will create that signature flavorful crust on the pastrami when smoked.

Coat and Rest:

Evenly coat all sides of the dried brisket with the prepared spice rub pressing gently so the rub adheres well. Place the coated brisket uncovered on a rack in the refrigerator and let it rest for at least twelve hours or overnight to allow the spices to really penetrate the meat's surface creating depth in every bite.

Smoke the Pastrami:

Prepare your smoker with your preferred wood such as oak cherry or hickory and bring the temperature to approximately 225 degrees Fahrenheit or 107 degrees Celsius. Smoke the brisket fat side up maintaining steady temperature until the internal temperature reaches 190 degrees Fahrenheit or 88 degrees Celsius this usually takes six to eight hours depending on thickness. The long slow smoke tenderizes the meat while infusing it with complex smoky aromas.

Rest the Smoked Brisket:

Once finished smoking wrap the brisket tightly in foil or butcher paper and allow it to rest for at least one hour at room temperature or chill it overnight if preferred this resting period lets the juices redistribute for easier slicing and juicier sandwich meat.

Assemble the Sandwiches:

Using a very sharp knife or a deli slicer slice the pastrami across the grain as thinly as possible for tender bites reminiscent of authentic New York deli style. Lightly warm slices of seeded Jewish rye bread if desired then layer generously with the hot pastrami and spread spicy brown mustard on the top piece of bread. Close the sandwich and serve immediately with fresh dill pickles on the side for the perfect balance of rich smoky meat and crisp acidity.

My personal favorite ingredient is the toasted coriander seeds in the rub their bright citrusy note cuts through the richness perfectly and it always reminds me of visiting my grandfather’s deli where the aroma would fill the air and whet your appetite long before the sandwich was served.

Storage Tips

Store leftover pastrami tightly wrapped in foil or vacuum sealed in the refrigerator where it keeps its flavor and moisture for up to five days. If you want to save it longer freeze slices individually wrapped in plastic wrap then place in a freezer bag for up to three months. Reheat gently on a low setting to preserve tenderness.

Ingredient Substitutions

If brisket is unavailable try turkey breast for a leaner smoked sandwich experience which still takes on the spices well. Maple sugar can substitute brown sugar for a subtly different sweetness with a hint of woodsy flavor. For a different spread try horseradish cream instead of spicy brown mustard for more heat and creaminess.

Serving Suggestions

Try your sandwich with classic sides like coleslaw or potato chips to enhance the deli experience. For a twist add Swiss cheese and sauerkraut for a Reuben inspired version. A black and white cookie is the perfect sweet finish to round out your meal.

This pastrami rewards patience and simple ingredients for an authentic New York deli experience. Slice thin and serve hot for the best results.

Common Questions About Recipes

→ How can I reduce saltiness in the pastrami?

Extend the soaking period after brining to 2-3 hours, changing the water frequently to draw out excess salt. Thin slicing also helps distribute flavors evenly.

→ What causes tough brisket after smoking?

Undercooking or insufficient resting often leads to toughness. Smoke until the internal temperature reaches 190°F and rest wrapped for at least 1 hour to ensure tenderness.

→ Is it possible to prepare pastrami without a smoker?

Yes, after brining and applying the rub, bake the brisket low and slow at 225°F until tender, then finish under a broiler to develop a crust though the smoke flavor will be lighter.

→ How do I achieve thin deli-style pastrami slices?

Chill the cooked pastrami before slicing to firm it up. Use a long sharp knife or slicer for clean, thin cuts that replicate deli-style texture.

→ Why isn't the spice rub sticking evenly to the meat?

Pat the brisket dry but keep it slightly tacky before applying rub. Lightly coating with mustard or oil can help the spices adhere better.