Why travel to New York city for a pastrami sandwich when you can enjoy one just as good from the comfort of your home with our pastrami rub recipe?
In my world, pastrami is one of the most wonderful meats and nobody does it better than Katz’s in Manhattan. Pastrami depends heavily on the spice blend applied to the cured corned beef. So, I have come pretty close to replicating the rub used at Katz’s, a distinctive combination of coriander, black pepper and other spices. It also works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. Use this rub on corned beef, then smoke it, to make awesome pastrami as described here.
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Our Pastrami Rub Recipe
Katz’s Deli Pastrami Rub Recipe
Rate this RecipeMakes
About 1/2 cupIngredients
Method
- 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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