Why travel to New York city for a pastrami sandwich when you can enjoy one just as good from the comfort of your home?
Pastrami depends heavily on the spice blend applied to the cured corned beef. But this pastrami rub recipe’s distinctive combination of coriander, black pepper and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options.
This rub recipe is very close to the one used on the pastrami at Katz’s Delicatessen in New York City.
Options. The paprika mostly adds color. If you want to veer from the conventional and amp it up a bit, substitute ancho powder or American chili powder, but be careful, the black pepper and mustard supply an ample kick. You can leave anything out that you want except the black pepper and the coriander.
Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.
Mix. Blend together all the spices.
Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.
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