KATZ'S DELI PASTRAMI RUB RECIPE
This rub is essential for making good pastrami, but you can also use it for other cuts of meat. The recipe makes enough for a whole beef brisket (about 18 pounds) with some left over.
Provided by Dave Joachim
Categories Main Course Rub Sauces and Condiments
Time 15m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KATZ'S CORNED BEEF AND PASTRAMI SANDWICH
Make and share this Katz's Corned Beef and Pastrami Sandwich recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Stack pastrami and corned beef on a slice of rye bread.
- Add coleslaw on top.
- Spread Russian dressing over the other slice of rye bread. Top sandwich.
Nutrition Facts : Calories 1355.7, Fat 68.1, SaturatedFat 23.5, Cholesterol 459.5, Sodium 6469.4, Carbohydrate 47.8, Fiber 4.5, Sugar 8.2, Protein 129.9
SIMPLE AND SMOKY HOMEMADE PASTRAMI RECIPE
This homemade pastrami recipe is complex and smoky, but not in the way that other smoked meats are smoky. The smoke in this beef pastrami is not overt. It is blended in thoroughly. Much like Katz's pastrami, this is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. Once you try this recipe you may need to open your own deli!NOTE: In early 2022, I modified the recipe to eliminate the steaming step because the Texas Crutch, wrapping tightly in foil during the cooking step, works just as ell with less fuss, mess, and it retains more of the rub and bark.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Time 6h20m
Number Of Ingredients 2
Steps:
- Prep the corned beef. Buy or make corned beef. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.
- Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
- Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.
- Fire up. Set up your grill in 2 zones for smoking or set up your smoker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
- Cook. Place the meat on the smoker or on the indirect heat side of the grill. You only need to smoke it with indirect heat until it reaches the stall at about 160°F and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F. This is called the Texas Crutch and it does wonders. It significantly reduces cooking time and makes the end product much more tender and juicy.
- Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.
- Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices is all it needs. If you want, you can make a Rockin' Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami. In fact, I prefer it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!
Nutrition Facts : Calories 292 kcal, Carbohydrate 9 g, Protein 53 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 1462 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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- Two days before you're ready to smoke the brisket, place the (trimmed) corned beef into a large stock pot of cold water and pop into the fridge to draw out all that excess salt they cure it with. (*You must do this or it will be too salty in the end).
- The next day (day #2), in small to medium-sized bowl, combine well all of the spices. Remove the corned beef from the water and place meat side-up onto a baking sheet. Coat meaty side and sides with a thick layer of the spice mixture using about half of it. Place onto sprayed smoker rack that has been placed onto another (clean) baking sheet, placing brisket meaty side-down. Coat top and spots missed with rest of rub mixture patting on thickly. Refrigerate overnight, uncovered. (Don't worry, it won't dry out).
- The day of smoking (day #3): Fill smoker bin with wood chips, prepping if needed according to your smoker. (We used half mesquite and half apple). Add water to the water pan, or as per your smoker's directions, and preheat to 225º F. Let prepared corned beef sit out at room temp while smoker is heating up. (Ours takes about 30 - 40 minutes to preheat). *If yours comes with a meat thermometer, insert probe into thickest part of meat on end of brisket nearest to side of smoker where you'll plug it in. Or just make sure it will reach.
- When smoker is heated, quickly place prepared corned beef already on smoker rack, (fat side-up just as you already have it) into smoker, plug in thermometer, close door, program smoker, and smoke until internal temperature of brisket reaches 190º F.
HOW KATZ'S DELI MAKES THEIR PERFECT PASTRAMI
From seriouseats.com
- The Beef. Like other cured meat, pastrami began as a way for poor folk (in this case Jewish immigrants) to preserve and improve the flavor and texture of cheap cuts of meat.
- The Cure. Curing the meat with salt keeps spoilage at bay, but these days its main advantage is the flavor and texture effect it has on the meat.
- The Rub. Before the pastrami's smoked it gets a spice rub. The full blend is a company secret, but onion, garlic, pepper, and coriander all make their way in.
- The Smoke. Of all the delis in New York that make their own pastrami from scratch, almost none smoke their own meat. The reason? Space: the smoker for Katz's pastrami is the size of a studio apartment.
- The Boil. Now that the meat's been cured, rubbed, and smoked, it's time return home.... to jump into a vat of boiling water. This step is just about cooking the meat until it's done.
- The Steam. The "baby" is unloaded from the cart into large steamers behind the deli counter. At this point the meat is fully cooked and seasoned—steaming simply adds tenderness, loosening up the meat so it slices cleanly and melts in your mouth.
- The Slice. You'd think the hard part was over, but slicing and and assembling a pastrami sandwich is an art in itself. Dell tells us that "every busboy here aspires to be a cutter."
- The Sandwich. And then there's the assembly. A well-made pastrami sandwich has a balance of fat and lean, is piled high but not too bulgy, and is layered so the meat bites away cleanly.
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