My favorite deli sandwich in the world is a Pastrami on Rye with a little Mustard from Katzs Deli…which of course is my inspiration for this post.

With One Hand on the wheel! #fatboytalents

Don't Forget the Pickles #nycgrub

 

Pastrami is simply a Corned (Brine Cured) Beef Brisket with a Juniper Berry and Pepper Rub, Smoked or Steamed to fork tenderness. Most of the flavor however comes from the brining process and for that lesson I turned to Alton Brown of the Food Network. Here is his flavor packed Recipe that I used last year at the FCI for my Sandwich Project…It truly comes pretty close in flavor to Katz’s.

The Brisket has a thick fat cap that you need to trim off, and then it splits into two -
a big piece and a smaller one.

dry cure mixture…

Dissolve in water, turn off the heat and add the ice…

Brisket in the Brine…

Once the curing process is complete you can either simmer the brisket with carrots, onions and celery until fork tender “Corned Beef”, or rub with a mixture of crushed juniper berries with black, green and red peppercorns…then smoke, steam or slow roast in the oven until fork tender “Pastrami”.

-G