Pastrami Sandwiches with Onion Rings and Quick Pickles
This recipe guides you through creating a classic pastrami sandwich from scratch, featuring a homemade, slow-cooked brisket pastrami. It's served with crispy, golden onion rings and tangy quick pickles, all assembled on rye bread with deli mustard for a truly satisfying and authentic deli experience.
Equipment
- 1 Large Brining Container Or heavy-duty brining bags for the brisket
- 1 Large Stock Pot with Lid For simmering/steaming the brisket, ensuring it fits the brisket comfortably
- 1 Deep Pot or Dutch Oven For safely deep-frying the onion rings
- 1 Spice Grinder or Mortar and Pestle Essential for freshly grinding spices for the pastrami rub and pickle brine
- 1 Sharp chef's knife and cutting board For precise slicing of brisket, onions, and cucumbers
Ingredients
Main
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons pickling spice
- 1 tablespoon mustard seeds
- 1 tablespoon pink curing salt not pink Himalayan salt
- 4 cloves garlic crushed and peeled
- 1/4 cup plus 1 tablespoon coriander seeds
- One 3- to 3 1/2-pound piece brisket with the fat cap (ask for the flat cut of the brisket, not the point cut)
- 1/4 cup black peppercorns
- 2 tablespoons smoked paprika
- Sliced rye bread for serving
- Deli mustard for serving
- Onion Rings recipe follows
- Pickles recipe follows
- Canola oil for frying
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1/2 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1 large onion sliced into 1/4-inch rings
- Kosher salt
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 2 teaspoons mustard seeds
- 1 teaspoon granulated sugar
- 1 teaspoon black peppercorns
- 1 clove garlic crushed and peeled
- 3 Persian or small kirby cucumbers sliced about 1/4-inch thick
- 2 red chiles thinly sliced
- 1/4 cup fresh dill sprigs
Instructions
- Prepare the Pastrami Brine: In a large container, combine kosher salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, crushed garlic, and 1/4 cup coriander seeds.
- Brine the Brisket: Submerge the brisket flat cut in the prepared brine, ensuring it's fully covered. Cover and refrigerate for 5-7 days, turning daily if possible.
- Rinse and Season Brisket: Remove the brisket from the brine, rinse thoroughly under cold water, and pat completely dry. Grind black peppercorns, the remaining 1 tablespoon coriander seeds, and smoked paprika, then generously coat the brisket on all sides.
- Cook the Brisket: Place the seasoned brisket in a large pot with a lid (or steamer) and steam or simmer over low heat for 3-4 hours, or until fork-tender. Let it rest before slicing.
- Prepare Quick Pickles: In a bowl, combine distilled white vinegar, 1 tablespoon kosher salt, mustard seeds, granulated sugar, black peppercorns, and 1 crushed garlic clove. Add thinly sliced cucumbers, sliced red chiles, and fresh dill sprigs; let sit for at least 30 minutes.
- Set up Breading Station for Onion Rings: Prepare three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with combined panko and regular breadcrumbs.
- Slice and Bread Onion Rings: Slice the onion into 1/4-inch rings. Dip each ring first in flour, then in egg, and finally in the breadcrumb mixture, ensuring a full coating.
- Fry Onion Rings: Heat canola oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Fry the breaded onion rings in batches until golden brown and crisp. Remove with a slotted spoon and season immediately with kosher salt.
- Slice Pastrami: Thinly slice the cooked brisket pastrami against the grain.
- Assemble Sandwiches: Warm the sliced pastrami gently. Serve on sliced rye bread with deli mustard, a generous side of quick pickles, and the freshly fried onion rings.
Notes
For an authentic pastrami, ensure the brisket is the flat cut, as specified, for optimal texture and ease of slicing. The pink curing salt is essential for flavor and preservation; do not substitute with pink Himalayan salt. Toasting whole spices like coriander and peppercorns before grinding intensifies their aromatic profile significantly. When cooking the brisket, a low and slow steaming method yields the most tender, succulent pastrami. For the onion rings, maintaining the oil at a consistent temperature (around 350-375°F / 175-190°C) is crucial for a crisp, golden result without excessive greasiness. A double dredge can enhance the crunch. For the quick pickles, ensure thin, uniform slices of cucumber for rapid pickling and consistent texture. Finally, warm the pastrami gently and pair with freshly sliced, toasted rye bread and a robust deli mustard to complete the classic experience.