Katzs Deli Pastrami Rub Recipes
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
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- 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.
- 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.
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- Prep the corned beef. If possible, make your own corned beef. It is just plain better than storebought. 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). If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8" and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.
- 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. 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, about 4 tablespoons per square foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. Don't wrap it. The rub just sticks to the plastic wrap. Normally I say you do not need to let meats marinate in a rub, but the wait seems to help this particular rub adhere.
- Fire up. Set up your grill in 2 zones for smoking or set up your smoker. If you can, use a charcoal smoker. It produces a deeper darker crust than any other cooker. 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.
HOW KATZ'S DELI MAKES THEIR PERFECT PASTRAMI - SERIOUS EATS
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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205 East Houston Street (corner of Ludlow St) New York City, 10002 1-800-4HOTDOG OR (212) 254-2246. For all media or press inquiries, please e-mail [email protected]
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