Recreating Anthony Bourdain’s Iconic Pastrami Sandwich: A Culinary Adventure

Anthony Bourdain, the culinary adventurer and storyteller, had a profound impact on the way we think about food and travel. He wasn’t just about fine dining; he celebrated the simple, honest pleasures of a well-made sandwich, a steaming bowl of noodles, or a perfectly grilled piece of meat. Among his many culinary obsessions, the classic pastrami sandwich held a special place. Bourdain’s passionate descriptions and genuine appreciation for this deli staple inspired countless home cooks and food enthusiasts to embark on their own pastrami-making journeys. This article is a deep dive into recreating a pastrami sandwich worthy of Bourdain himself, exploring the process from curing to slicing, and offering tips for achieving that perfect balance of smoky, salty, and savory goodness.

## Understanding the Legend: What Made Bourdain’s Pastrami Sandwich Special?

Before we dive into the recipe, it’s essential to understand what made a great pastrami sandwich, according to Bourdain’s discerning palate. He wasn’t necessarily chasing the fanciest ingredients or the most elaborate presentation. Instead, he valued authenticity, quality, and a deep respect for the craft. A Bourdain-approved pastrami sandwich had these key characteristics:

* **High-Quality Pastrami:** This is the non-negotiable foundation. The pastrami must be well-cured, deeply smoked, and generously spiced. Bourdain often frequented Katz’s Delicatessen in New York City, a legendary institution known for its exceptional pastrami. He appreciated the deli’s dedication to traditional methods and the resulting melt-in-your-mouth texture.
* **Rye Bread:** Forget sourdough or brioche; a classic pastrami sandwich demands rye bread. The rye should be sturdy enough to hold the generous pile of meat but also soft and chewy, with a distinctive rye flavor that complements the pastrami’s richness. A light caraway seed sprinkle is a welcome addition.
* **Mustard:** Yellow mustard, specifically. No fancy Dijon or grainy mustard here. Bourdain favored the bright, tangy bite of yellow mustard to cut through the pastrami’s fattiness and add a touch of acidity.
* **Generous Portion:** A skimpy sandwich simply wouldn’t do. Bourdain believed in abundance. The pastrami should be piled high, creating a satisfyingly hefty sandwich that requires both hands to manage.
* **No Fuss:** Forget lettuce, tomato, or any other extraneous additions. A true pastrami sandwich is a minimalist masterpiece: pastrami, rye bread, and mustard. Anything else is considered sacrilege.

## The Journey to Pastrami Perfection: A Step-by-Step Guide

Making pastrami at home is a labor of love, a multi-day process that requires patience and attention to detail. However, the reward is a flavor experience that far surpasses anything you can find at most delis. This recipe outlines the essential steps, offering options for both novice and experienced cooks.

### Step 1: Selecting the Right Cut of Meat

The traditional cut for pastrami is beef navel, also known as the plate. This cut is located on the underside of the cow, near the brisket. It’s a relatively fatty cut, which is crucial for creating a moist and flavorful pastrami. However, beef navel can be difficult to find at regular grocery stores. If you can’t find it, brisket is a perfectly acceptable (and more readily available) substitute. Brisket is leaner than navel, so you may need to adjust the cooking time and basting to prevent it from drying out.

**Where to Buy:**

* **Butcher Shops:** Your best bet is to visit a reputable butcher shop and ask for beef navel or brisket specifically for pastrami. They can often source it for you and may even be able to trim it to your specifications.
* **Online Meat Suppliers:** Several online retailers specialize in high-quality meats, including beef navel and brisket. This is a convenient option if you don’t have a local butcher shop.
* **Costco/Sam’s Club:** These warehouse stores often carry large briskets at competitive prices. However, the quality can vary, so choose carefully.

**Choosing the Right Piece:**

* **Marbling:** Look for a piece of meat with good marbling, meaning streaks of fat running throughout the muscle. This fat will render during cooking, keeping the pastrami moist and flavorful.
* **Thickness:** Aim for a piece that is relatively uniform in thickness. This will ensure that it cooks evenly.
* **Size:** Consider the size of your smoker or oven and the number of people you’re feeding. A 3-5 pound piece of meat is a good starting point.

### Step 2: The Cure – Imparting Flavor and Preserving the Meat

The cure is what transforms a simple piece of beef into pastrami. It’s a mixture of salt, sugar, spices, and curing salts that penetrate the meat, preserving it, adding flavor, and giving it its characteristic pink color. There are two main types of curing methods:

* **Dry Cure:** The meat is rubbed with a dry mixture of spices and curing salts and then vacuum-sealed or placed in a tightly sealed container. The meat sits in the cure for several days, drawing out moisture and absorbing the flavors.
* **Wet Cure (Brine):** The meat is submerged in a liquid brine containing salt, sugar, spices, and curing salts. This method is generally faster than dry curing and results in a more evenly cured product.

This recipe uses a wet cure (brine) method, which is easier for beginners and provides consistent results.

**Brine Ingredients:**

* 1 gallon water
* 1 cup kosher salt
* 1 cup brown sugar, packed
* 1/4 cup pink curing salt (sodium nitrite, also known as Prague Powder #1). **Important: This ingredient is crucial for food safety and should not be omitted. Follow the instructions carefully.**
* 2 tablespoons black peppercorns, cracked
* 2 tablespoons coriander seeds, cracked
* 1 tablespoon mustard seeds
* 1 tablespoon juniper berries, crushed
* 4 cloves garlic, smashed
* 2 bay leaves
* 1 teaspoon allspice berries
* 1 cinnamon stick (optional)
* 1 teaspoon ginger powder (optional)

**Instructions:**

1. **Combine Ingredients:** In a large pot, combine all the brine ingredients. Bring to a boil over medium heat, stirring until the salt and sugar are dissolved.
2. **Cool Completely:** Remove the pot from the heat and let the brine cool completely. This is crucial, as adding the meat to a hot brine can cause it to cook unevenly.
3. **Submerge the Meat:** Place the beef navel or brisket in a large container or brining bag. Pour the cooled brine over the meat, ensuring that it is completely submerged. If necessary, weigh it down with a plate or resealable bag filled with water to keep it submerged.
4. **Refrigerate:** Place the container in the refrigerator and let the meat cure for 7-10 days. Turn the meat over every 2-3 days to ensure even curing.

### Step 3: The Spice Rub – Layering Flavors for Maximum Impact

After curing, the meat is coated with a spice rub that adds another layer of flavor and creates a beautiful bark during smoking. The rub typically includes a blend of spices that complement the pastrami’s smoky flavor.

**Spice Rub Ingredients:**

* 1/4 cup black pepper, coarsely ground
* 1/4 cup coriander seeds, coarsely ground
* 2 tablespoons smoked paprika
* 2 tablespoons granulated garlic
* 1 tablespoon onion powder
* 1 tablespoon mustard powder
* 1 tablespoon brown sugar
* 1 teaspoon cayenne pepper (optional, for heat)

**Instructions:**

1. **Combine Spices:** In a small bowl, combine all the spice rub ingredients.
2. **Rinse and Dry the Meat:** After the meat has cured for 7-10 days, remove it from the brine and rinse it thoroughly under cold water to remove excess salt. Pat it completely dry with paper towels.
3. **Apply the Rub:** Generously coat the entire surface of the meat with the spice rub, pressing it firmly into the flesh. Make sure to cover all sides, including the edges.

### Step 4: The Smoke – Infusing the Meat with Smoky Goodness

Smoking is what gives pastrami its signature flavor and aroma. The low and slow cooking process allows the smoke to penetrate the meat, creating a rich, complex flavor profile.

**Smoking Instructions:**

1. **Prepare the Smoker:** Preheat your smoker to 225-250°F (107-121°C). Use your favorite wood for smoking beef, such as oak, hickory, or mesquite. Avoid using strong woods like pine or cedar, as they can impart a bitter flavor.
2. **Add Water Pan:** Fill the water pan in your smoker with water. This will help to maintain a moist environment and prevent the meat from drying out.
3. **Place the Meat in the Smoker:** Place the meat directly on the smoker rack, fat side up. This will allow the fat to render and baste the meat as it cooks.
4. **Smoke for 6-8 Hours:** Smoke the meat for 6-8 hours, or until it reaches an internal temperature of 190-200°F (88-93°C). Use a meat thermometer to monitor the temperature. The meat should be probe-tender, meaning that a thermometer or probe slides in easily with little resistance.
5. **Basting (Optional):** If the meat appears to be drying out during smoking, you can baste it with a mixture of beef broth, apple cider vinegar, and a little bit of the spice rub. This will help to keep it moist and add another layer of flavor.

**Alternative Smoking Methods:**

* **Oven Smoking:** If you don’t have a smoker, you can still achieve a smoky flavor by using your oven. Place a disposable aluminum pan filled with wood chips on the bottom rack of your oven and preheat to 225°F (107°C). Place the meat on a rack above the wood chips and cook for 6-8 hours, or until it reaches the desired internal temperature. Be sure to ventilate your kitchen well, as this method will produce a significant amount of smoke.
* **Pellet Grill:** Pellet grills are a convenient option for smoking meat, as they maintain a consistent temperature and automatically feed wood pellets. Follow the manufacturer’s instructions for your specific pellet grill.

### Step 5: The Steam – Transforming Toughness into Tenderness

After smoking, the pastrami is typically steamed to further tenderize the meat and make it easier to slice. Steaming also helps to rehydrate the surface, giving it a moist and appealing appearance.

**Steaming Instructions:**

1. **Wrap in Foil:** Wrap the smoked pastrami tightly in aluminum foil. Add a couple of tablespoons of beef broth or water to the foil packet to create steam.
2. **Steam in Oven or Steamer:** Place the foil-wrapped pastrami in a preheated oven at 250°F (121°C) or in a steamer for 2-3 hours, or until it reaches an internal temperature of 203-205°F (95-96°C). The meat should be very tender and easily fall apart.

**Alternative Steaming Methods:**

* **Slow Cooker:** You can also steam the pastrami in a slow cooker. Place the foil-wrapped pastrami in the slow cooker and add a cup of beef broth or water. Cook on low for 4-6 hours, or until the meat is tender.
* **Instant Pot:** An Instant Pot can also be used for steaming. Place the foil-wrapped pastrami on a trivet inside the Instant Pot and add a cup of water. Cook on high pressure for 60-75 minutes, followed by a natural pressure release.

### Step 6: The Slice – Mastering the Art of Pastrami Perfection

The way you slice the pastrami is crucial for achieving the perfect texture and flavor. Properly sliced pastrami should be thin, tender, and melt-in-your-mouth.

**Slicing Instructions:**

1. **Let the Meat Rest:** After steaming, let the pastrami rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful product.
2. **Use a Sharp Knife:** Use a sharp, long slicing knife to slice the pastrami. A dull knife will tear the meat and result in uneven slices.
3. **Slice Against the Grain:** Identify the direction of the muscle fibers (the grain) and slice the pastrami against the grain. This will shorten the muscle fibers, making the meat more tender and easier to chew.
4. **Slice Thinly:** Slice the pastrami as thinly as possible, ideally about 1/8 inch thick. Thin slices will melt in your mouth and allow the flavors to fully develop.

**Tips for Slicing:**

* **Chill the Meat:** If you’re having trouble slicing the pastrami thinly, try chilling it in the refrigerator for 30-60 minutes before slicing. This will firm up the meat and make it easier to slice.
* **Use a Meat Slicer:** If you plan on making pastrami regularly, consider investing in a meat slicer. A meat slicer will allow you to slice the pastrami quickly and consistently.

### Step 7: The Assembly – Building the Perfect Sandwich

Now that you have your perfectly cured, smoked, steamed, and sliced pastrami, it’s time to assemble the sandwich. This is where simplicity reigns supreme. As Bourdain would have wanted, keep it classic.

**Ingredients:**

* Rye bread (seeded or seedless, your preference)
* Yellow mustard
* Generous pile of sliced pastrami

**Instructions:**

1. **Prepare the Bread:** Lightly toast the rye bread, if desired. This will help to prevent the bread from becoming soggy.
2. **Spread Mustard:** Spread a generous layer of yellow mustard on one or both slices of bread.
3. **Pile on the Pastrami:** Pile the sliced pastrami high on one slice of bread. Don’t be shy; the more pastrami, the better.
4. **Top with Bread:** Top with the other slice of bread, mustard-side down if you spread mustard on both slices.
5. **Slice (Optional):** Cut the sandwich in half, if desired.
6. **Serve and Enjoy:** Serve immediately and enjoy your homemade pastrami sandwich, a tribute to the culinary legacy of Anthony Bourdain.

## Elevating Your Pastrami Game: Tips and Tricks

* **Experiment with Wood:** Try different types of wood for smoking to find your favorite flavor profile. Applewood and cherry wood offer a sweeter, more delicate smoke, while hickory and mesquite provide a bolder, more intense smoke.
* **Adjust the Spice Rub:** Customize the spice rub to your liking. Add more cayenne pepper for heat, or incorporate other spices like fennel seeds or caraway seeds.
* **Make a Pastrami Reuben:** For a decadent twist on the classic pastrami sandwich, try making a Pastrami Reuben. Add sauerkraut, Swiss cheese, and Russian dressing to the sandwich and grill it until the cheese is melted and the bread is toasted.
* **Pastrami Hash:** Transform leftover pastrami into a delicious pastrami hash. Dice the pastrami and sauté it with potatoes, onions, and peppers. Top with a fried egg for a hearty breakfast or brunch.
* **Sous Vide Pastrami:** Try using the sous vide method for a super tender pastrami. After curing and applying the spice rub, vacuum-seal the meat and cook it in a water bath at 135°F (57°C) for 24-48 hours. Then, smoke it briefly to impart a smoky flavor.

## Finding the Right Ingredients: A Guide to Sourcing Quality Components

* **Meat:** As mentioned earlier, finding a good quality cut of beef navel or brisket is crucial. Look for well-marbled meat from a reputable butcher or online supplier.
* **Pink Curing Salt:** Pink curing salt (sodium nitrite) is essential for preserving the meat and giving it its characteristic pink color. You can find it at most butcher supply stores or online retailers. Be sure to follow the instructions carefully, as it is a potent ingredient.
* **Spices:** Use fresh, high-quality spices for the spice rub. Whole spices, such as black peppercorns and coriander seeds, will provide the best flavor. Grind them yourself using a spice grinder or mortar and pestle.
* **Rye Bread:** Look for a good quality rye bread at a local bakery or specialty food store. The bread should be sturdy enough to hold the pastrami but also soft and chewy.
* **Yellow Mustard:** Stick with a classic yellow mustard for the most authentic flavor. Brands like French’s or Gulden’s are readily available and provide the perfect tangy bite.

## Bourdain’s Legacy: More Than Just a Sandwich

Recreating Anthony Bourdain’s pastrami sandwich isn’t just about following a recipe; it’s about connecting with his passion for food, travel, and human connection. It’s about appreciating the simple pleasures of a well-made meal and honoring the traditions of the people who created it. So, take your time, embrace the process, and savor every bite. As Bourdain himself would say, “Enjoy the ride.”

This recipe, while extensive, is a guide. Feel free to experiment and adapt it to your own preferences. The most important thing is to have fun and enjoy the process of creating something delicious. Ultimately, the best pastrami sandwich is the one you make yourself, with love and a little bit of Bourdain’s spirit.

Bon appétit!