Ny Deli Style Pastrami Recipes

NEW YORK DELI PASTRAMI SANDWICH

Steps:

• Cut 2 slices from the bloomer, or bread of your choice, and spread a little mustard over one slice
• Top with the pastrami beef, Swiss cheese or other hard cheese, tomato slices and a few lettuce leaves
• Spread a thin layer of mayonnaise on the other slice of bread and put on top of the sandwich
• Cut in half and serve with crisps, if you like

PASTRAMI

Steps:

• Clean a container large enough to hold the brine and the meat, such as a large glass container.
• Mix the Prague Powder #1, brown sugar, pickling spices and garlic cloves. Add to the water and stir until the powder and ground ingredients are dissolved.
• Add the meat to the curing solution. Since it will probably float to the surface, use a glass or plastic bowl filled with brine on top of the meat until it submerges.
• Make sure there is enough brine to cover the meat by at least 1 inch. Refrigerate.
• Let it cure for at least 4 days (ideally 6), depending on the thickness of the meat. Move the meat every day to stir up the curing solution.
• At the end of the brining, the outer layer of the meat will be light gray. The inside should look just like raw meat, slightly pinker.
• Toast the coriander and mustard seeds in a dry skillet over medium heat for 2 to 3 minutes.
• Grind the seeds with a mortar with a pestle or in a spice grinder until you have a rough sandy texture.
• Combine the ground spices with the pepper, paprika, salt, sugar, and garlic.
• Desalinate by placing the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 24 hours.
• Rinse the meat, and place it on a large plate.
• Apply the spice rub generously. Press the rub onto the meat surface so that it can adhere. Use less rub on thin parts of the meat cut.
• Place the plate in the refrigerator for a minimum of 3 days uncovered.
• Preheat the smoker to 225 F / 107 C. Use any wood, such as cherry wood.
• Place the meat in the smoker. Smoke the with indirect heat until it reaches about 160 F / 70 C.
• If you do not steam the smoked meat right away, wrap in foil and and keep it refrigerated for up to a week.
• In a large steamer (or in a large pot or pan with a wire rack), place the meat, making sure that the meat is not in contact with the water.
• Put the steamer on the stove at low to medium heat. Steam for two hours or until the meat is heated through to 203 F / 95 C. Add hot water as needed, to make sure the steamer never dries out.
• For a firm crust, place on a hot grill, in the oven or under the broiler for a few minutes.
• Cut the meat by hand with a sharp knife in thin slices, about ½ inch thick, perpendicular to the grain.
• Spread brown mustard on two slices of untoasted rye bread.
• Serve pastrami between the slices of rye bread, with pickles and coleslaw on the side.

HOT PASTRAMI SANDWICH

Steps:

• Simmer pastrami in broth until hot.
• Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
• Add cheese, mustard, pickles, and onions to taste.
• Grill sandwich until toasty and crisp if desired.
• Serve warm with chips if desired.