Wagyu Pastrami Sandwich Recipe

Trim and cure

Pat the Wagyu brisket dry. If using pink curing salt, rub it evenly over the surface. In a small bowl combine kosher salt, brown sugar and garlic powder. Rub the mixture all over the beef, massaging it into any crevices. Place the meat in a nonreactive container or vacuum bag and refrigerate for 48 hours to cure, turning once halfway through so the cure distributes evenly (24 hours per side).

Rinse and dry

After curing, remove the meat, rinse thoroughly under cold water to remove excess cure, and pat very dry with paper towels. Let it rest uncovered on a rack in the refrigerator for at least 2 hours (or overnight) to develop a tacky exterior that will accept the spice rub.

Apply pastrami spice rub

Toast coriander seeds in a dry skillet until fragrant, then crush coarsely. Combine crushed coriander, coarsely ground black pepper, smoked paprika, and ground mustard. Press this wet rub evenly onto all sides of the brisket, coating thoroughly to create a thick crust.

Cold smoke or smoke

For authentic flavor, cold-smoke the coated beef at low temperature (below 90°F / 32°C) with hardwood chips (apple, cherry, or oak) for 2–4 hours to add smoke flavor without cooking. Alternatively, cold smoke is optional—proceed directly to hot smoking.

Hot smoke

Preheat your smoker to 225°F (107°C). Place the brisket on the smoker fat-side up and smoke until the internal temperature reaches 150°F (65°C), about 3–4 hours depending on thickness. Use a water pan in the smoker to help maintain moistness.

Steam to tenderness

Once the brisket reaches 150°F, remove it from the smoker and place it in a large foil pan. Sprinkle the black tea leaves (or add tea bags) and about 1/2 cup of water into the pan, then tightly foil-seal the pan. Return it to the smoker or a 275°F (135°C) oven and steam until fork-tender and the internal temperature reaches 203°F (95°C), about 1.5–2 hours. This step yields the classic pastrami texture and helps break down connective tissue in Wagyu.

Rest and chill

Remove the pan and let the meat rest at room temperature for 30 minutes, then refrigerate (still wrapped) for at least 2 hours or overnight. Chilling makes it far easier to slice thinly against the grain.

Slice thin

Using a sharp slicing knife, slice the chilled pastrami against the grain as thinly as possible (1/16”–1/8”). Warm slices gently in a covered pan with a tablespoon of water over low heat or steam briefly to serve warm without drying.

Prepare bread and condiments

Bring Dijon mustard to room temperature and drain sauerkraut well, pressing out excess moisture with paper towels. Butter one side of each slice of rye bread lightly (about 1/2 tsp per slice) for grilling.

Build the sandwich

To assemble each sandwich: spread Dijon mustard on the unbuttered side of two slices of bread. Layer 3–4 oz (about 3–4 slices) of warm sliced Wagyu pastrami on the bread, add 1–2 slices of Swiss cheese on top of the meat, then a heaping 1/4 cup drained sauerkraut and several pickle slices. Top with the second slice of bread, buttered side out.

Grill (optional)

Heat a heavy skillet or griddle over medium heat. Place the assembled sandwich buttered-side down and press lightly with a spatula or a sandwich press. Grill 3–4 minutes per side until bread is golden brown and cheese is melted. If using a pan, cover for 1–2 minutes after flipping to help melt the cheese.

Slice and serve

Remove sandwich from the skillet and let rest 1 minute. Slice on the diagonal and serve hot with pickles on the side. Repeat for remaining sandwiches.

Seasoned fries (oven method)

Preheat oven to 425°F (220°C). Cut russet potatoes into fries, soak in cold water 30 minutes, then drain and pat dry. Toss with 1 tbsp oil, smoked paprika, garlic powder and 1 tsp salt. Spread in a single layer on a parchment-lined baking sheet and roast 25–30 minutes, turning once, until crisp and golden. Finish with a sprinkle of salt to taste.

Petite house salad

Toss mixed greens and halved cherry tomatoes with red wine vinegar, extra-virgin olive oil, and salt & pepper to taste. Serve chilled alongside the sandwich for a lighter option.