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.
Serve with: An egg cream.
Makes:About 1/2 cup
- 2 tablespoons whole black peppercorns
- 2 tablespoons fresh coarsely ground black pepper
- 1 tablespoon whole coriander seeds
- 1 tablespoon coriander powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon whole yellow (white) mustard seeds
- ½ teaspoon mustard powder
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- 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.