American
Pastrami on Rye
Deli-style pastrami on rye made from cured beef, coriander-pepper bark, smoke, steam, seeded rye bread, and spicy brown mustard.
10 servings · 60 minutes prep · 480 minutes cook
Ingredients
Brine
- 1 beef navel or brisket flat, 5-6 lb
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 12 g pink curing salt, Prague Powder #1; measure by weight for curing safety
- 3 garlic cloves, crushed
- 2 tbsp coriander seeds
- 2 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp allspice berries
- 2 bay leaves
Rub and Sandwiches
- 1/4 cup black pepper, coarsely ground
- 1/4 cup coriander seeds, crushed
- 2 tbsp paprika
- 1 tbsp garlic powder
- 20 slices seeded rye bread
- 3/4 cup spicy brown mustard
Directions
Brine, Rinse, and Dry the Beef
- Dissolve kosher salt, brown sugar, and pink curing salt in water. Add garlic, coriander seeds, peppercorns, mustard seeds, allspice, and bay leaves.
- Submerge the beef fully in the brine and refrigerate for 7 days, turning daily.
- Rinse the beef and soak in cold fresh water for 2 hours, changing the water once. Pat dry.
Apply the Rub and Smoke
- Coat with black pepper, coriander seeds, paprika, and garlic powder.
- Smoke at 250F until the bark is set and the internal temperature reaches 155F, about 5-6 hours.
Steam, Slice, and Assemble
- Steam the pastrami over simmering water until tender and 200F inside, about 2-3 hours.
- Slice the hot pastrami thinly across the grain. Pile on rye bread with spicy brown mustard.
