Capastrami Recipe

Cure the brisket

Mix kosher salt, brown sugar, pink curing salt, garlic powder and paprika in a bowl. Rub this cure thoroughly over the entire surface of the trimmed brisket. Place the brisket in a resealable container or vacuum bag and refrigerate for 5–7 days, turning once daily so cure redistributes.

Rinse and dry

After curing, rinse the cure off under cold running water until excess salt is removed. Pat the brisket very dry with paper towels. Let it sit uncovered in the fridge 1–2 hours to form a tacky pellicle (this helps smoke adhere).

Apply pepper-coriander crust

Combine coarsely ground black pepper and crushed coriander seeds on a plate. Press the spice mix into all exterior surfaces of the brisket so it forms a thick crust.

Cold smoke or hot smoke

Preheat your smoker to 225°F (107°C) using hardwood like oak or apple. Place the brisket fat side up. Smoke until internal temperature reaches 165°F (74°C), about 4–6 hours depending on size. Maintain steady smoke and temperature.

Steam until tender

Remove the smoked brisket, wrap tightly in foil or butcher paper with 1/2 cup beef broth or water to create steam, and return to the smoker or place in a 300°F (150°C) oven. Cook until internal temperature reaches 200–205°F (93–96°C) and meat is fork-tender, about 2–3 more hours. Total cook time will vary by thickness.

Rest and slice

Let the brisket rest wrapped for 45–60 minutes. Unwrap and refrigerate for easier thin slicing if desired (overnight improves slicing). Slice thinly against the grain into sandwich-ready pieces.

Prepare spreads and warm rolls

Mix whole grain mustard and mayonnaise in a small bowl. Split the ciabatta or rolls and lightly butter cut sides; toast in a skillet or oven until golden (about 2–3 minutes per side) to prevent sogginess.

Assemble sandwiches

Spread a tablespoon of the mustard-mayo mixture on each bottom roll. Layer 4–5 ounces (about 100–140 g) of thinly sliced pastrami per sandwich, add a slice of Swiss cheese, a generous spoonful of drained sauerkraut, and several pickle slices. Spread remaining mustard-mayo on the top roll, close the sandwich.

Finish and melt cheese (optional)

If you prefer melted cheese, place assembled sandwiches open-faced under a broiler or in a hot skillet for 1–2 minutes until cheese bubbles and softens. Close and press lightly before serving.

Serve

Cut sandwiches in half and serve immediately alongside salad or kimchi. Provide extra pickles and mustard at the table.

For the simple green salad, toss mixed greens with olive oil, lemon juice and sea salt just before serving. Serve kimchi or extra sauerkraut chilled as a tangy side to balance the rich pastrami. These sides help approximate a complete meal around 650 calories per serving depending on portion sizes.