📝 About This Recipe
A cornerstone of the New York deli experience, this iconic Mid-Atlantic sandwich is a masterclass in simplicity and soul. Featuring melt-in-your-mouth, spice-crusted beef brisket piled high between slices of seeded rye, it balances rich, smoky fats with the sharp tang of spicy brown mustard. This recipe focuses on the traditional steaming method, ensuring the meat reaches that legendary 'butter-soft' texture found in the legendary delis of Manhattan.
🥗 Ingredients
The Meat
- 1 pound High-quality beef pastrami (unsliced slab or thick-cut from a butcher)
- 2 cups Water (for steaming)
- 1/2 cup Beef stock (to add depth to the steam)
The Bread and Spread
- 4 thick slices Jewish Seeded Rye Bread (freshly baked if possible)
- 4 tablespoons Spicy Brown Mustard (such as Gulden's or Ba-Tampte)
- 1 tablespoon Unsalted Butter (softened, optional for the bread)
The Essential Sides
- 2 large Full-sour Kosher Dill Pickles (halved or quartered lengthwise)
- 1 cup Delicatessen Coleslaw (vinegar-based or creamy)
- 2 pieces Pickled Green Tomatoes (traditional deli accompaniment)
👨🍳 Instructions
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1
If using a whole slab of pastrami, slice it against the grain into 1/8-inch thick slices. Cutting against the grain is crucial for a tender bite.
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2
Set up a steamer basket inside a large pot. Pour in the water and beef stock, ensuring the liquid level stays below the bottom of the basket.
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3
Bring the liquid to a gentle boil over medium heat, then reduce to a simmer.
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4
Loosely pile the sliced pastrami into the steamer basket. Do not pack it too tightly; you want the steam to circulate through the meat.
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5
Cover the pot with a tight-fitting lid. Steam the meat for 30 to 45 minutes. This slow steaming renders the fat and makes the brisket incredibly tender.
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6
Check the meat periodically. It is ready when the fat looks translucent and the meat almost falls apart when lifted with tongs.
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7
While the meat steams, prepare your bread. Authentic NY style usually uses untoasted rye, but you can lightly warm the slices in a low oven for 2 minutes if desired.
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8
Generously spread 1-2 tablespoons of spicy brown mustard on one side of each bread slice. Never use yellow mustard or mayonnaise for an authentic version.
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9
Using tongs, remove a hefty portion of the hot pastrami (about 1/2 pound per sandwich) and pile it high onto the mustard-slathered bread.
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10
Close the sandwich with the second slice of rye. Use a sharp serrated knife to cut the sandwich in half diagonally.
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11
Serve immediately while the steam is still rising from the meat, with pickles and slaw on the side.
💡 Chef's Tips
Always slice the pastrami against the grain to break up the muscle fibers for maximum tenderness. Steaming is non-negotiable; pan-frying or microwaving will toughen the meat and lose the signature texture. Use a high-quality seeded rye bread with a sturdy crust to support the weight and moisture of the meat. Don't be shy with the mustard—the acidity is necessary to cut through the richness of the beef fat. For the best results, buy your pastrami from a reputable deli counter rather than pre-packaged thin slices.
🍽️ Serving Suggestions
Pair with a cold Dr. Brown’s Cel-Ray soda for the most traditional New York experience. Serve alongside a bowl of hot Matzo Ball soup for a complete deli feast. A side of crispy potato latkes with applesauce complements the savory meat perfectly. Enjoy with a side of thick-cut steak fries seasoned with salt and paprika. For a drink alternative, a crisp Cream Soda or a hoppy IPA works beautifully.