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).
Im wit you boss
Ha! First time in the Carnegie Deli, I breathed in to give my order. Before I finished inhaling, the counter guy snapped,"Find me when you are ready to order!" It's part of the ambiance.
No kidding
I make Corned Beef (from Brisket) several times a year. It takes me 5 days to properly cure the brisket and then I cook it overnight low and slow.
It is far better than the frozen ones you get at the store.
Corned Beef sandwiches on Rye bread with sour kraut with thousand island dressing is amazing stuff.
And Corned Beef is amazing with cabbage.
I’ve never made Pastrami. (I do know it is very expensive in the deli)
Hiya, IT! Oh, how I miss the Carnegie Deli! Trips to NYC will never be the same. The pastrami sandwich lasted multiple meals. Those pickles! Not sure comparable pastrami can be found since they closed.
Gotta try that. We’ve done it boiled, with cabbage, in Guinness for St. Patty’s Day.
It’s all good! Mmmmmmmmm………
Yes, that sounds good!
“Don’t give up until you’ve tried Katz’s in New York”
Ok.
Have you ever heard of or had The Hat?
A few years ago, I heard there were a few Carnegie vendors at sports venues. Not sure where, or whether they were the real McCoy. Agree, the $20 sandwich was a deal in NYC.
OH YUM. The tater tots take it to a new level!
My future son-in-law is Irish. We’re having an Italian-Irish wedding!
They have the banquet menu picked out, but a corned beef and pasta dinner would’ve been cool!
have brisket and kugel :)
no one will bitch
“Corned was simply a way of preserving meat. That made it cheaper than fresh meat. “
That’s the problem with it. It’s made to be preserved, not taste good.
grandpa WAS from county cork.
couldnt cook a lick
Milton’s up in Del Mar is worth a try.
plenty of good sangwich shops in so cal.
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