That would be the former Carnegie Deli. RIP.
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That would've been fun to go to.
I was talking about Schwartz's in Montreal.
Posted on 01/26/2022 12:49:13 PM PST by mylife
You know what corned beef is, right? (If you don't, this handy explainer might help.) Since you're now so well-versed in the art of pickled brisket, let's move on to pastrami, corned beef's slightly more luxurious cousin. Here's what you need to know about the historic sandwich staple.
What is pastrami? While corned beef is typically made from brisket, pastrami generally comes from the cow's navel area, Serious Eats reports. The navel cut is a fatty one, and it's also likely to stand up well to the long cooking process that's to come. When you eat it, it's less stringy than corned beef tends to be.
That said, pastrami can be made from brisket as well, which means in some cases, the difference between the two comes in the cooking process rather than the brining one.
How is pastrami treated differently than corned beef? Corned beef is either boiled or steamed after it's been salt-cured. Whereas, The Nosher notes, "pastrami is seasoned with a dry spice mix, smoked, and then often steamed again before serving." The seasoning used after the brining is pretty similar to what's used in the salty brine.
How do you eat it? Most people like to eat it pretty straightforwardly: with mustard on rye. Again, that's different than most corned beef dishes. Corned beef is mostly paired with cabbage and carrots (though come to New York and you'll find monster corned beef sandwiches are plenty popular here, too).
it aint rocket science :) it’s lunch
Take a (several) store bought bag(s) of POINT cut corned beef (Pick fattier ones... smoking and steaming renders most fat but non-fatty turn out dry). Soak in a lot of water in the fridge overnight to desalt it some. Now rub with cracked coriander and cracked black pepper. Back in the fridge till the next day. Smoke it @225F till internal is about 165. Back in the fridge overnight or freeze. When you are ready to have the pastrami, (thaw, then) steam it for about 45 minutes. That is the closest you will come to Katz Deli pastrami outside of NYC.
There is a difference, but it is minor, and has to do with the specific quality/deckel cut of the meat Katz uses. If you spend the money for top quality corned beef it is indistinguishable.
Have you ever made corned beef using beef tongue? I love beef tongue sandwiches and corned beef sandwiches. Maybe you can invent something new.
That would be the former Carnegie Deli. RIP.
--
That would've been fun to go to.
I was talking about Schwartz's in Montreal.
I buy it cheap
enlightening post
thanx for sharing this info
well, it is Canada but the delis there are good
Closest I came was the one at the Mirage in Vegas, which also closed.
yer welcome
“well, it is Canada but the delis there are good”
It’s Montreal.
And bagels are better there too.
I don’t like pastrami that is lean. Give me FAT.
been eating both all my life & learned something today
Give me FAT.
Laws yes!
You just reminded me I haven’t gotten up to Kurt’s in forever.
https://www.kurtsrestaurant.com/menus/#beer-selections
It isn’t Ireland Irish rather it’s American Irish. Corned beef was cheap and the Irish poor, which was a lot of them, ate it out of necessity.
I once had a gig where I took color balanced photos for a specialty meat factory. They used the photos in their quality control process.
I walked out of there with as much pastrami as I could carry. (they were going to have to throw it all away.)
I got sick of it after a few days.
I don’t believe so.
The Irish eat bacon, not corned beef.
In NYC, the Irish population learned of corned beef from the adjacent Jewish population.
It is a phenomenon of Irish immigrants to the US.
Deli I go to serves the guts of a Reuben over a potato latke.
That’s looks delicious!
Never tried that. It’s really lean, isn’t it? They say a fatty meat works best, but I don’t know if that’s a hard and fast rule.
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