Sandwich New York pastrami seigle

This New York deli pastrami on rye brings the iconic smoky sandwich shop flavor right into your kitchen. Slowly brined brisket combined with a bold pastrami spice rub and warm seeded rye bread delivers an ultra-juicy, peppery sandwich that melts in your mouth. It’s perfect for game days, casual parties, or a comforting weekend lunch, especially when served with spicy brown mustard and crunchy dill pickles.

I first made this on a chilly Sunday afternoon, and my family was immediately hooked. Now, it’s a made-from-scratch treat that always gets requested whenever we have friends over.

Ingredients

• Beef brisket flat: four to five pounds, choose one with a nice even fat cap to keep meat moist
• Kosher salt: essential for the brining process, it penetrates meat without overpowering it
• Brown sugar: balances salt with a mild sweetness, look for dark brown for more molasses flavor
• Curing salt: important for preserving color and flavor, known as pink curing salt or Prague Powder one, sold in specialty shops or online
• Black peppercorns whole: adds the classic pastrami pepper bite, freshly toasted for more aroma
• Whole coriander seeds: a signature pastrami spice, best fresh for brightness and warmth
• Whole mustard seeds: contribute a subtle tang, add complexity to the rub
• Garlic cloves smashed: fresh garlic infuses the brine for aromatic depth
• Bay leaves: provide a subtle herbal note reminiscent of deli spice mixes
• Cinnamon stick: adds a hint of sweetness and complexity in the brine
• Crushed red pepper: just a touch for a subtle kick
• Smoked paprika: brings an authentic smoky flavor, Spanish smoked paprika is ideal
• Garlic powder: enhances savory notes without extra moisture
• Cayenne pepper: adds gentle heat to balance the spices
• Brown sugar for the rub: rounds out spice flavors and promotes caramelization
• Jewish seeded rye bread: the traditional vessel for pastrami, look for dense rye with caraway seeds
• Spicy brown mustard: classic condiment giving punch and contrast
• Dill pickles: add crunch and acidity, perfect paired with the rich meat

Instructions

Make the brine:

In a large pot, combine water, kosher salt, brown sugar, and curing salt over medium heat. Stir carefully until all salt and sugar dissolve completely. Remove from heat, then add peppercorns, coriander seeds, mustard seeds, smashed garlic, bay leaves, cinnamon stick, and crushed red pepper. Let the brine cool gradually to room temperature before chilling in the fridge to reach very cold temperature.

Cure the brisket in the brine:

Trim excess surface fat from the brisket but leave a thin, even fat cap for flavor and moisture. Place the brisket in a large food-safe container. Pour the chilled brine over the meat until fully submerged. Use a heavy plate or a zip-top bag filled with water on the brisket to keep it under the liquid. Cover and refrigerate for five to seven days, turning the brisket once daily for even curing.

Rinse and dry the cured brisket:

Remove the brisket from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to wash off excess salt and spices. For a less salty result soak the brisket in fresh cold water for thirty minutes, then pat dry with paper towels. Set the brisket on a wire rack placed over a sheet pan and leave uncovered in the refrigerator for at least eight hours or overnight.

Make the pastrami rub:

Heat a dry skillet over medium heat and toast the peppercorns, coriander seeds, and mustard seeds until you can smell their aroma, about a few minutes. Transfer the spices into a grinder or mortar and pestle and grind coarsely. Mix the ground spices with smoked paprika, garlic powder, cayenne pepper, and brown sugar in a small bowl to create a fragrant rub.

Season and rest the brisket:

Take the dried brisket from the fridge and allow it to rest at room temperature for thirty minutes. Lightly brush the meat surface with a thin layer of oil so the rub adheres well. Press the pastrami rub all over the brisket forming a thick crust covering every side. Return the rubbed brisket to the rack and refrigerate uncovered for at least four hours or ideally overnight to develop flavor.

Smoke the pastrami:

Preheat your smoker to 225 degrees Fahrenheit, using woods like hickory, oak, or cherry for classic deli flavor. Place the brisket fat side up on the smoker grate and insert a probe thermometer if available. Smoke until the internal temperature reaches between 160 and 165 degrees Fahrenheit and the crust looks dark and well set. Plan on five to six hours depending on equipment and brisket size.

Steam or braise until very tender:

Transfer the smoked brisket to a large roasting pan and add a shallow amount of hot water around it. Cover tightly with foil to trap steam and cook in a 275 degrees Fahrenheit oven until the internal temperature reaches 200 to 203 degrees Fahrenheit and the meat yields easily to pressure. This typically takes an additional two to three hours depending on thickness.

Let the pastrami rest:

Keep the brisket covered and allow it to rest for thirty to forty-five minutes before slicing. This step locks in juices and makes slicing easier.

Slice the pastrami:

Place the rested brisket on a cutting board and keep any juices in the roasting pan. Identify the grain of the meat and rotate the brisket so you can slice perpendicular to the grain. Slice the pastrami very thinly, about the thickness of a pencil or thinner, for an authentic deli texture. Keep the slices covered with foil to maintain warmth and moisture until serving.

Build the sandwiches:

Arrange rye bread slices on a clean surface and spread a generous layer of spicy brown mustard on one side of each slice. Pile hot pastrami slices thickly on half of the bread slices. Place the remaining slices on top with mustard side down and press very gently to help hold the sandwich together. Serve immediately with crunchy dill pickles on the side just like a classic New York deli. Keep additional rye and mustard handy for second helpings.

I love coriander seeds in this recipe because their citrusy and slightly spicy flavor perfectly balances the smoky meat. One unforgettable moment was the first time my family gathered around the table to try the homemade pastrami sandwiches. The combination of tradition and homemade love made it feel truly special.

Storage Tips

If you have leftovers, wrap the sliced pastrami tightly in plastic wrap or store in an airtight container. It will last about five days in the refrigerator. For longer storage, freeze the slices separated by parchment paper in a freezer bag and thaw in the fridge overnight before reheating gently. Bread and mustard keep the sandwiches fresh and tasty too.

Ingredient Substitutions

If you cannot find curing salt, you can prepare a smaller non-cured batch but it will lack the pink color and slightly different smoked flavor. Use Dijon mustard alone if spicy brown mustard is unavailable. Rye bread can be substituted with pumpernickel or multigrain bread but authenticity is best with seeded Jewish rye.

Serving Suggestions

These pastrami on rye sandwiches pair wonderfully with classic sides like coleslaw, crispy potato chips, or a bowl of hot matzo ball soup for a truly New York deli experience. Adding a pickle spear enhances each bite with acidity. A cold lager or sparkling water completes the meal perfectly.

Serve these pastrami on rye sandwiches hot with spicy brown mustard and crunchy dill pickles for an authentic New York deli experience. Leftovers reheat well and make excellent second helpings.

Common Recipe Questions

→ Comment préparer la saumure pour le pastrami ?

La saumure est composée d'eau, sel kasher, sucre brun, sel de cure, épices entières comme poivre, coriandre, et feuilles de laurier. Elle est portée à ébullition pour dissoudre les sels, refroidie avant d’y immerger la viande pendant 5 à 7 jours.

→ Quelle est l'importance du fumage dans cette préparation ?

Le fumage à basse température avec des bois comme le hickory ou le cerisier apporte la saveur caractéristique fumée et aide à développer la croûte épicée à la surface de la viande.

→ Comment obtenir des tranches fines et savoureuses ?

Après le repos, il faut identifier le sens des fibres et trancher finement à contre-fil pour préserver la tendreté et la texture typique du pastrami.

→ Quels accompagnements conviennent le mieux à ce sandwich ?

La moutarde brune épicée et les cornichons au dill apportent du piquant et du croquant, soulignant parfaitement la richesse du pastrami et la saveur boisée du pain de seigle.

→ Combien de temps faut-il pour réaliser ce plat ?

La préparation complète, incluant la saumure, le fumage, la cuisson vapeur et le repos, prend environ une semaine, pour un résultat authentique et riche en goût.