New York Deli Pastrami on Rye
9 h
|
advanced
|
high-protein,
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 1 h | 8 h | 9 h |
Introduction
This New York deli pastrami on rye brings classic, smoky sandwich shop flavor right into your own kitchen.
Slow-brined brisket, a bold pastrami spice rub, and warm seeded rye create an ultra-juicy, peppery stack that’s hard to resist.
Serve these loaded sandwiches with spicy brown mustard and crunchy dill pickles for game days, casual parties, or an indulgent weekend lunch.
Ingredients (8 servings)
Ingredients for the Brine
Ingredients for the Pastrami Rub
Ingredients for the Sandwiches
Ingredient Notes *
- Curing salt: Curing salt, also known as pink curing salt, Prague Powder #1, or InstaCure #1, is used to preserve color and flavor in meats. It is dyed pink to avoid confusion with table salt.
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How to Make New York Deli Pastrami on Rye
-
Make the brine
In a large pot, combine the water, kosher salt, brown sugar, and curing salt over medium heat.
Stir until the salts and sugar dissolve completely, then turn off the heat.
Add the peppercorns, coriander seeds, mustard seeds, garlic, bay leaves, cinnamon stick, and red pepper flakes.
Let the brine cool to room temperature, then chill it in the fridge until very cold.
-
Cure the brisket in the brine
Trim excess surface fat from the brisket, leaving a thin even cap for flavor.
Place the brisket in a large nonreactive container or food-safe bucket.
Pour the cold brine over the meat, making sure it is completely submerged.
Use a plate or heavy zip-top bag filled with water to weigh the brisket under the brine.
Cover and refrigerate for 5 to 7 days, turning the brisket once per day.
-
Rinse and dry the cured brisket
Remove the brisket from the brine and discard the brine.
Rinse the meat very well under cold running water to remove excess surface salt and spices.
For a slightly less salty result, soak the brisket in fresh cold water for 30 minutes, then pat dry.
Set the brisket on a wire rack over a sheet pan and refrigerate uncovered at least 8 hours or overnight.
-
Make the pastrami rub
In a dry skillet over medium heat, toast the peppercorns, coriander seeds, and mustard seeds until fragrant.
Transfer the toasted spices to a spice grinder or mortar and pestle and grind to a coarse texture.
In a small bowl, combine the ground spices with the smoked paprika, garlic powder, cayenne, and brown sugar.
-
Season and rest the brisket
Remove the dried brisket from the fridge and let it sit at room temperature for about 30 minutes.
Lightly rub the surface with a thin film of oil to help the spice rub stick.
Press the pastrami rub all over the brisket, coating every side with a fairly thick crust.
Place the rubbed brisket back on the rack and refrigerate uncovered for at least 4 hours or overnight.
-
Smoke the pastrami
Preheat your smoker to 225°F using hickory, oak, or cherry wood for a classic deli style flavor.
Place the brisket fat side up on the smoker grate, inserting a probe thermometer if you have one.
Smoke until the internal temperature reaches 160°F to 165°F and the bark looks dark and set.
This usually takes about 5 to 6 hours, depending on your smoker and brisket size.
-
Steam or braise until very tender
Transfer the smoked brisket to a large roasting pan and add a shallow layer of hot water.
Cover the pan tightly with foil to trap the steam.
Cook in a 275°F oven until the internal temperature reaches 200°F to 203°F and the meat feels very tender.
This step usually takes another 2 to 3 hours, depending on thickness.
Let the pastrami rest, still covered, for 30 to 45 minutes before slicing.
-
Slice the pastrami
Uncover the rested brisket and transfer it to a cutting board, reserving any juices in the pan.
Identify the grain of the meat and turn the brisket so you can slice directly across it.
Slice the pastrami very thin, about pencil thickness or thinner, for that classic deli texture.
Keep slices covered with foil so they stay hot and moist while you build sandwiches.
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Build the sandwiches
Lay out the rye bread slices and spread one side of each slice with spicy brown mustard.
Pile generous mounds of hot sliced pastrami on half the bread slices.
Top with the remaining bread, mustard side down, and press gently to help everything hold together.
Serve right away with dill pickles on the side, just like a New York deli.
You will likely have extra pastrami, so keep more rye and mustard handy for second rounds.
Substitutions
- Kosher salt in brine -> fine sea salt by weight
- Use the same weight of fine sea salt instead of kosher salt. The brine will dissolve faster and season more evenly.
- Beef brisket flat -> turkey breast for turkey pastrami
- Swap the brisket for boneless skinless turkey breast and follow the same brine and rub. The result tastes lighter yet still smoky and deli worthy.
- Smoked paprika -> sweet paprika plus a drop of liquid smoke
- Use sweet paprika and add one or two drops of liquid smoke into the rub mix. You keep deep color while boosting smoky aroma without a smoker.
Tips
- Use the right curing salt
- Use pink curing salt number one, not Himalayan pink salt. Measure it carefully; too much can taste harsh and bitter.
- Keep the brine very cold
- Keep the brine under 40°F the whole curing time for safety. If your fridge runs warm, add ice packs around the container.
- Do not skip the overnight drying
- That uncovered rest in the fridge forms a tacky surface called a pellicle. It helps the smoke cling and build better bark.
- Slice across the grain, very thin
- Take a moment to find the grain direction before you cut. Thin slices across the grain keep even lean pieces tender.
- Reheat like a deli
- For day two sandwiches, reheat sliced pastrami briefly over simmering steam, not in a dry pan. The steam softens the fat and keeps that silky texture.
Nutrition Facts *
| Energy | 425 | kcal |
|---|---|---|
| Protein | 57 | g |
| Total Fat | 9 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I shorten the brining time if I am in a hurry?
- You will get unevenly seasoned meat with a short brine. For a full 4 to 5 pound brisket, plan at least 5 days.
- My pastrami tastes too salty; what went wrong and can I fix it?
- Too much curing salt or an overly long brine can cause extra saltiness. Next time, shorten the brine or add a longer fresh water soak. For this batch, steam slices briefly, then serve with extra bread and mustard to balance.
- What if I do not own a smoker?
- You can cook the pastrami in the oven at 225°F instead. Add a small pan of water and a teaspoon of liquid smoke to mimic the smoked environment. The flavor will differ slightly but still tastes rich and satisfying.
- Why is my pastrami tough even though it reached the right temperature?
- Connective tissue needs time as well as heat to break down. If the meat feels tight at 200°F, keep steaming until a probe slides in with almost no resistance. Resting time also matters, so do not rush that final rest.
- How long does homemade pastrami keep and how should I store it?
- Cool leftovers completely, then wrap tightly and refrigerate. Sliced pastrami keeps about 4 days; a whole piece keeps closer to a week. For longer storage, wrap well and freeze for up to three months.
Serving Suggestions
Nothing beats a thick, peppery pastrami sandwich with a side of crunchy pickles and a cold cream soda.
For a deli style plate, add potato salad or coleslaw and warm the pastrami gently over steam before serving.
You can also turn leftovers into Reuben style melts with Swiss cheese, sauerkraut, and rye, toasted until bubbling and crisp.
More pairings:
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