Hey guys! Ever crave that iconic New York pastrami sandwich, piled high with tender, flavorful meat and tangy mustard? Well, you're in the right place. This is the recipe you've been searching for – the one that transports you straight to a bustling NYC deli with every bite. Forget those sad, imitation sandwiches; we're going full-on authentic here. Get ready to dive into the delicious world of homemade pastrami and create a sandwich that will blow your mind!

What Makes a New York Pastrami Sandwich Special?

So, what exactly sets a New York pastrami sandwich apart from the rest? It's not just about slapping some meat between two slices of rye bread. The magic lies in the pastrami itself. We're talking about beef brisket that's been cured, smoked, and steamed to utter perfection. The process is long, but the result is so worth it: incredibly tender, juicy, and bursting with smoky, spicy flavor. Think about the texture. Perfect pastrami is never dry or tough. It's succulent, practically melting in your mouth with each chew. The smoky aroma and the rich, savory taste are the hallmarks of a truly great pastrami. Then there's the simple yet perfect pairing: rye bread and mustard. The rye provides a subtly sour, earthy counterpoint to the richness of the pastrami, while the mustard adds a tangy kick that cuts through the fat. It's a symphony of flavors and textures that dance on your palate. It's a culinary experience, a taste of New York history and tradition. When you bite into a truly great pastrami sandwich, you're not just eating lunch; you're savoring a piece of the city's soul. Each element contributes to the overall experience, from the perfectly cured and smoked meat to the tangy mustard and the chewy rye bread. That's why we're going to break down each step in detail, so you can recreate that magic in your own kitchen. Get ready to embark on a culinary adventure that will reward you with the most amazing sandwich you've ever tasted!

Ingredients You'll Need

Before we get started, let's gather our ingredients. Remember, quality is key here. Don't skimp on the ingredients; it'll make a world of difference in the final product. For the pastrami, you'll need a 4-5 pound beef brisket. Look for a brisket with good marbling, as this will ensure a more tender and flavorful pastrami. You'll also need a curing mixture, which typically includes kosher salt, pink curing salt (sodium nitrite), brown sugar, black peppercorns, coriander seeds, mustard seeds, garlic powder, onion powder, and paprika. These spices create the distinctive flavor profile of pastrami. For the sandwich itself, you'll need rye bread, preferably seeded rye, and deli mustard. A good quality rye bread will have a slightly sour flavor and a chewy texture. Deli mustard, with its bold, tangy flavor, is the perfect complement to the rich pastrami. You might also want to have some dill pickles on hand, as they are a classic accompaniment to a pastrami sandwich. Make sure your ingredients are fresh and of good quality. The better the ingredients, the better your pastrami sandwich will be. Don't be afraid to experiment with different brands and varieties to find what you like best. The most important thing is to use ingredients that you enjoy. After all, you're the one who's going to be eating the sandwich! So, take your time, do your research, and choose the best ingredients you can find. Your taste buds will thank you!

Pastrami Ingredients:

• 4-5 lb Beef Brisket
• 1 cup Kosher Salt
• 1/4 cup Pink Curing Salt (Sodium Nitrite)
• 1 cup Brown Sugar
• 2 tbsp Black Peppercorns, crushed
• 2 tbsp Coriander Seeds, crushed
• 1 tbsp Mustard Seeds, crushed
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tbsp Paprika

Sandwich Ingredients:

• Rye Bread (Seeded Preferred)
• Deli Mustard
• Dill Pickles (Optional)

Making the Pastrami: A Step-by-Step Guide

Alright, guys, let's get down to business. Making pastrami is a labor of love, but I promise you, the end result is absolutely worth it. This isn't a quick process, so plan ahead and get ready to dedicate some time to it. First, we're going to cure the brisket. In a large container, combine all the pastrami ingredients. Make sure everything is thoroughly mixed together. Place the brisket in the container and rub the curing mixture all over the meat, making sure to coat it evenly on all sides. This is where the magic happens, as the curing process is what gives pastrami its distinctive flavor and texture. Now, cover the container and refrigerate the brisket for 7-10 days. During this time, you'll need to flip the brisket every other day to ensure that it cures evenly. After the curing process is complete, rinse the brisket thoroughly under cold water to remove the excess salt. Next, it's time to smoke the brisket. Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke it for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to monitor the temperature. Once the brisket has reached the desired temperature, remove it from the smoker and wrap it tightly in butcher paper. Return it to the smoker and continue smoking it for another 2-3 hours, or until the internal temperature reaches 203°F (95°C). This is where the brisket becomes incredibly tender and juicy. Finally, remove the brisket from the smoker and let it rest for at least 1 hour before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender pastrami. Once the brisket has rested, it's time to slice it against the grain. Use a sharp knife or a meat slicer to slice the pastrami into thin slices. And there you have it – homemade pastrami that's ready to be transformed into an epic New York pastrami sandwich!

1. Curing the Brisket: Combine all pastrami ingredients in a large container. Rub the mixture all over the brisket. Refrigerate for 7-10 days, flipping every other day.
2. Rinsing the Brisket: After curing, rinse the brisket thoroughly under cold water.
3. Smoking the Brisket: Preheat smoker to 225°F (107°C). Smoke the brisket for 6-8 hours until the internal temperature reaches 165°F (74°C).
4. Wrapping and Continuing to Smoke: Wrap the brisket in butcher paper. Return to the smoker and continue smoking for 2-3 hours until the internal temperature reaches 203°F (95°C).
5. Resting the Brisket: Let the brisket rest for at least 1 hour before slicing.
6. Slicing the Pastrami: Slice the pastrami thinly against the grain.

Assembling the Perfect Sandwich

Okay, the moment we've all been waiting for – assembling the perfect New York pastrami sandwich! Now that you've got your glorious homemade pastrami ready, it's time to build a masterpiece. Take two slices of rye bread and spread a generous amount of deli mustard on one or both slices, depending on your preference. Don't be shy with the mustard; it's what gives the sandwich that signature tangy kick. Now, pile on the pastrami. And I mean pile it on high. This isn't the time to be stingy. A true New York pastrami sandwich is overflowing with tender, flavorful meat. Aim for a good 4-6 ounces of pastrami per sandwich. Once you've got your pastrami mountain assembled, top it with the other slice of rye bread. And that's it! Your New York pastrami sandwich is ready to be devoured. Some people like to add a few slices of dill pickle on the side for that extra bit of tang, but that's totally optional. The most important thing is to enjoy every single bite of this incredible sandwich. It's a taste of New York right in your own home. So, go ahead, take a big bite and savor the moment. You've earned it! Now you know why a true New York pastrami sandwich is not only one of the best sandwiches ever invented, but it can now be replicated by you at home.

1. Spread Mustard: Generously spread deli mustard on one or both slices of rye bread.
2. Pile on the Pastrami: Pile 4-6 ounces of pastrami high on one slice of bread.
3. Top with Bread: Top with the other slice of rye bread.
4. Serve and Enjoy: Serve immediately and enjoy!

Tips for the Best Pastrami Sandwich

Want to take your pastrami sandwich game to the next level? Here are a few extra tips to ensure your sandwich is absolutely amazing. First, always slice the pastrami against the grain. This makes it more tender and easier to chew. Use a sharp knife or a meat slicer for best results. Second, don't be afraid to experiment with different types of rye bread. Some people prefer seeded rye, while others prefer a more traditional, unseeded rye. Try a few different varieties and see which one you like best. Third, warm the pastrami slightly before assembling the sandwich. This will enhance the flavor and make it even more delicious. You can warm it in a steamer, a microwave, or a skillet. Fourth, don't overcook the pastrami. It should be tender and juicy, not dry and tough. Use a meat thermometer to monitor the temperature and remove it from the smoker when it reaches 203°F (95°C). Fifth, let the pastrami rest for at least 1 hour before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender pastrami. Sixth, serve the sandwich with a side of dill pickles. The tangy pickles are the perfect complement to the rich pastrami. Finally, and most importantly, don't be afraid to experiment and have fun! Making pastrami is a labor of love, but it's also a great way to express your creativity in the kitchen. So, go ahead, try new things, and see what works for you. With a little practice, you'll be making perfect pastrami sandwiches in no time!

• Slice Against the Grain: Always slice the pastrami against the grain for tenderness.
• Experiment with Rye Bread: Try different types of rye bread to find your favorite.
• Warm the Pastrami: Warm the pastrami slightly before assembling the sandwich.
• Don't Overcook: Avoid overcooking the pastrami; aim for tender and juicy.
• Rest the Pastrami: Let the pastrami rest for at least 1 hour before slicing.
• Serve with Pickles: Serve with a side of dill pickles for a tangy contrast.
• Have Fun and Experiment: Don't be afraid to experiment and try new things!