Hi Jeffrey- love the pastrami video! We noticed you bought the corned beef at Food Bazaar Supermarket in Long Island City, Queens. Thanks for shopping with us :) Let us know if there's anything else you need to make more delicious recipes.
Printable text for ya guys. Great vid, I made it, loved it! Pressure cooker pastrami One or 2 point cut or flat corned beef. Double spices for 2 cuts of corned beef. One cup of water. Spices listed are for each cut. 3 tablespoons of black pepper 2 tablespoons of ground coriander 1 tablespoon of paprika One packed tablespoon of dark brown sugar Half a tablespoon of onion powder half a tablespoon of garlic powder 1 teaspoon of rubbed sage Half a teaspoon of mustard powder Remove the corned beef from the packaging and throw away the spice pack (if included). Rinse the cut under cold water to remove any curing agents on the meat left from the (corned) process. Place rack in cooker and add the cuts fat side up. Add one cup of water. Pressure cook for one hour. Let the cooker naturally vent for 15 min then do a quick release to vent remaining pressure. Let meat cool for 10-15 min on a plate then pat dry. Mix all dry ingredients thoroughly. Lay out a bed of foil large enough to wrap the meat in. Spread the seasonings on the foil and roll the roast coating the entire cut in spices. (Load it all on!) Place roast in the center of the foil and wrap it up. Place in the fridge for 24 - 48 hours. Next day - place the roast on a baking sheet and set oven to 275. Unwrap the roast exposing the top half and folding down the edges. Bake for one hour. Let stand for 15 min, slice across the grain. Enjoy.
Thank you Jeffrey (Long Island Jewish Boy) for your video on how to make Pastrami. My name is Luis (Brooklyn Puerto Rican boy). I was just visiting my folks on Staten Island and decided to try your instructions out. I asked my 91 year old dad after seeing your video if he wanted a pastrami sandwiched. He mentioned that he couldn’t remember when was the last time he had a good pastrami sandwich. Needless to say your instructions were spot on because it came out just like the one on your video. I didn’t have the same success when I returned to AZ but i would put the blame on the corned beef I purchased. Additionally, thank you for Rocking that NY Mets cap. Lets Go Mets!
I liked this recipe but don't have an instant pot. So, I did the initial cooking sous vide, 5 hours @ 160 with a light rub of the pastrami seasoning. Took it out, dried it off, re-seasoned it with the pastrami seasoning, then finished it in the oven just like you did. Turned out melt-in-your-mouth fantastic. Thanks for the inspiration!
I did this with a 5lb point cut brisket. I used 2 tablespoons brown sugar 2 tablespoons smoked paprika 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon of onion powder 1/2 tablespoon garlic salt 1 tablespoon of ground black pepper 1 teaspoon ground mustard1/2 tablespoon of ground cumin and a little of Spikes all purpose seasoning and coriander. I used 3/4 cups of beef bone broth mixed with an eye balling amount all the seasonings listed and about 2 or 3 tablespoons of liquid smoke and 2 crushed garlic. I put the brisket directly into the liquid and followed the rest of the recipe exactly as you stated. I left my meat inthe frig for two days. It turned out so tender, juicy and flavorful! I’m making instapot brisket all summer 2k21. Going to try this with ribs next 🤤
A co-worker of mine was from a family who owned a Jewish deli and he grew up working at that deli. To say he knows meats and pastrami in particular, is an understatement. When I first tried this recipe, he was the first person, other than myself, I asked for an opinion. He was amazed it came from an Instant Pot. The depth of flavor, the tenderness, all aspects of the meat were excellent, in his opinion. I felt great it passed the mustard and when I told him I was making it again, this weekend, his first words were, "I'm in". Great recipe and easy to make.
"passed the mustard" ?! Hahahahahaha! It's "pass muster ", meaning to meet with approval and has NOTHING to a condiment! (please google "pass muster" if you'd like to confirm)
I was born and raised on LI but moved the family south due to health issues. There is NO GOOD Pastrami South of the Mason Dixon Line. At least I havent found any. Received an Instant Pot as a Christmas Present. Saw your video and decided to make your recipe this past weekend. Used a 5.75 lb Corned Beef. Barely fit into the Instant Pot. Cooked for about 1 hr 15 mins w/ 15 min release. Seasoned it and kept it wrapped up for about 27 hrs before placing in the 275 degree oven for 1 hr. Served it up to my family on Rye bread, Spicy Brown Mustard, Melted Swiss, Sauerkraut. Pickle on the side. They all loved it! I had mine on Rye with Spicy Brown Mustard, Thinly sliced Red Onion and Melted Swiss Cheese. It was VG! I really miss Jewish Deli food from NY. Bagels, Whitefish Salad, Pastrami, frankfurters W/ sauerkraut & a good Pickle. Oh not to forget a Knish. Do I miss the Knish! Thanks for the video. Made our weekend special.
Talk about influence! After watching your video, I hopped in the shower and headed on over to BJ's and grabbed TWO corned beefs. One is in the pressure cooker as we speak...thanks!
I actually made it! It is TRULY pastrami and it is TRULY DIVINE!!! The idea is genius and very simple. You would not ever think that a wet hot piece of corned beef with slimy shaggy boiled fat around it can ever turn into something palatable. But, hey, in 12 hours it turns into real pastrami, Katz's style!!! Notice how the internal color of the meat goes from pink to dark burgundy brown. This is it!!! Thank you for a great recipe. It will become one to surprise my buddies with from now on.
Jeffrey, bubala! I just finished the roasting of my 'home- corned' brisket pastrami (as per your infallible guidance)! IT IS UNBELIEVABLY DELICIOUS! Thank you for this! My husbear, Frank, says it is the best he's had since he was a child! I have made your pot roast and chicken n dumplings numerous time, but THIS is worth every minute of brining, instant-potting and seasoning that we have had to wait through. the final product is SO GOOD! Hats off, you genius, you! PS Frank has already eaten three sandwiches today. I just schmear it with hot mustard and nosh it 'au natural' with a big juicy pickle!
Lloyd (that's my ex husbands name) that was the best review of all of these comments. I'm gonna try it this because of you. If my kids and new husband like it as much as your Frank, I'm gonna let you know and send you a big e-hug. I'm going all in.
I grew up in New York's Hudson River Valley...Italian, but what's the difference...a good deli, Italian or Jewish...a reason to move back to New York...Thank you for recreating something I do not have access to here...FABULOUS! HUGZ! Oy, I miss it.
Same here. Unfortunately, hard to find many Italian or Jewish neighborhoods anymore. They're there, but much smaller & mixed now. :/ I miss the old days. You can probably find more Italian NYers in Florida now.
You are the very best, and it's not only your expertise with food, but your personality, your passion, your pressie method of teaching, and you sense of humor. Just superb. Shalom!!
Really, really delicious. I added only 1 tsp of Wrights Liquid Smoke to the cooking water and found the seasoning a bit too peppery. I will use less pepper next time. EXCELLENT instructions! Meat was moist and delicious and seasoning right on for this Brooklyn girl. Got corned beef at Aldi for around $12 and made 6 reasonable portions. (Not huge). Thanks! Looking forward to trying more of your recipes.
The seasoning was way too peppery for my taste. I was rabid about following the directions exactly, but I the piece of meat I used was maybe not the best choice or something, because even tho I cut it thinner than shown here and against the grain for sure, it was still kind of tough :( I'm so sad. I'm not sure how to adjust or what I'd have to do differently the next time, besides cutting back on the pepper.
The original recipe that I found to be a Katz's copy called for 4 tablespoons of black pepper. Jeffrey uses 3 tablespoons. I will only use 2. It was so peppery that it hurt. Pastrami should NEVER hurt. I have a stove top smoker but it's a bit of a hassle to use so I just use smoked paprika and boom.....!
Glad I read this post and the comments before I started. If this many people say too peppery I will take note. I also thought liquid smoke would be a good addition to the water in the pressure cooker and already intended to make that adjustment.
When I was young about 13 yrs old we went to a delicatessen named Frankel's and had for the first time in my life Hot Pastrami I was in Heaven the gentleman who made it suggested hot mustard and I can tell you it was wonderful. I went back many time's after that until they moved.
Three years since my last bit of whining? Okay, I redid pastrami. Again, I cured my own piece of brisket for 6 days. Then I thought of you kvelling over the pastrami, and remembered how gelatinous the Katz's meats are and I sez to myself, "Self, let's improve this. Why did Jeffrey cook his meat twice?" The last I made this I had tasty, salty, completely ausgetruckene spiced meat that only looked like pastrami. SO, I put on the spice coating BEFORE the instant pot, let it rip for a full hour to both cook and soften the beef. Took it out of the pot, cooked and pastrami-ed, blotted dry, and into the fridge it went for 24hrs. I inherited a smoker from one of my kids, and put the fully COOKED beef into a very gentle, light cold smoking for about 6 hours. IT WORKED! Moist meat, amazing flavor. I think to heat it, I'm going to try your Zero cook time of steaming that you do for your Shrimp in Lobster Sauce. That should heat it, and preserve the moisture. All in all, ya done good, kid! Now play with the recipe! David H from Atlanta. (Oh, I have to schlepp half an hour to the DeKalb farmers market to first pick up a decent rye bread. PLEASE tell me you're not eating that Pepperidge Farm goyishe dreck?)
Right! I have spent years dry curing Brisket Flats with spices for 'strami before cold smoking them, leaving them to rest then hot smoking them in a moist cooker then more resting before slicing them. I am so going to give this a try. The resultant product looked amazing. Thanks for sharing Fella.
Just finished making this recipe. I have to agree with many of the comments below stating that there is too much pepper. Next time I make it, and there will be a next time, I'll lower the pepper to 1.5 to 2 tablespoons of pepper. The question of course is whether this will affect the flavor of the under lying meat. My solution to the problem this time was to simply rinse off the rub. The meat has both the look and taste of a conventional pastrami and I am very happy with the result. Thanks for sharing and keep up the good work!!!!!
the reason the seasoning and pepper is soo thick is because normally the meat is cut thin so you only get a very small edge of seasoning compared to the amount of meat you get per slice. thicker cuts you can prob lower the pepper a bit.
Use the CB point cut, I used a flat and it ended dry, not juicy. Maybe decreasing the oven time would help. I think 2 tbsp pepper would be more than enough. Thanks for the video.
I'm from the Island of Long as well,,, I'm ' a Greek who loves to cook,. As you know the Greeks own most of the Diners. LOL!!! Your tips using the Instant Pot are GREAT,,,,, I dig your enthusiasm about cooking. I never ate at Katz Deli, but had pastrami at a few Jewish delis out in Nassau & Suffolk. 95% of the time, their pastrami is great. I've tried a Jewish deli in Woodmere ,that was terrible. Your recipe looks great, and I'm sure tastes great. I will add a few drops of smoked liquid to the water, and also use smoked paprika. Thanks for all time and producing you put into showing the world your cooking techniques... Thanks Again
I tried your recipe over the weekend and it was spectacular! Mouth wateringly tender, full of flavor, and dead easy. I plan to try your Best ever pot roast soon.
Made this earlier today❤️Came out delicious. Did not refrigerate for 12 hours as I had not read the recipe beforehand and since it is St Patrick’s Day, I didn’t have the time. Still was yummy. I loved Katz’s as I am a native NYC chickey. Thanks for the great video and instructions.
@Carol Mauriello - I put Catalina dressing as a poulty marinade (usually chicken - not turkey though) and my corned beef & pastrami get pumpernickel and 1000 island or yellow mustard (and sauerkraut).... I put this on to watch while I was making my filling for the stuffed peppers for tonight's dinner and my mouth was watering the whole time he was cutting it. I'm already firing up my pressure cooker and my electric knife in my head for the next time I make this. I raved over the corned beef I made so this will be next level!
Hadn't made your pastrami recipe in awhile and inadvertently spiced it up before cooking in the instant pot. After letting it marinate in the refrigerator over night, I went ahead and cooked it in the instant pot using chicken stock instead of water. Looked okay but crust was soft and wet. I then put it in the oven at 500 degrees for six minutes to harden and brown the crust. Turned out great and delicious.
I'm Making this!!!! New Yorker here, living in Minnesota..... there is literally only one deli here I can get a pastrami sandwich at. I cannot wait to make this. I stumbled onto your channel miraculously!!!! Thank you Thank you Thank you!!! My all time favorite sandwich in the world is Pastrami on marble rye with brown mustard!
@@coreybenson1503 hi! The deli is Mort's in Golden Valley. I don't live on that side of the cities anymore, but it was my staple! It is a legit, NY deli. I would order Hot Pastrami and Swiss on marble rye. They have packets of brown mustard at the counter. It's pricey, BUT the sandwich is huge!!! It's equivalent to 2 sandwiches. I haven't been there in a few years, but they are still open! Homemade chips, and all of their salads are homemade. If you like cheesecake, they have cheesecake from NY. All of the desserts are awesome...... pretty much the only NY deli I have come across in MN. 😁
I'm making three, 4 lb Pastrami's tomorrow for Fathers Day Sunday. Have used your Recipe on several occasions to EVERYONE's Raves & Compliments. I have simmered the Corned Beef in a Pot of Water which some members of my family prefer but the Instant Pot is just so convenient and fast that I'm sticking with it. I'll get no complaints. BTW: It may not be Traditional or Kosher but I make my sandwiches on Seedless Rye Bread, Several Thick Slices of Pastrami, with thin sliced Red Onion, Spicy Brown Mustard and a Slice of Melted Swiss Cheese. Dont knock it until you try it! TKs for the Recipe.
@@charlesrothman6265 So sorry I missed UR question. It actually came up on my Phone Today! 9/25! When I use the Instant pot. I cook them one @ a time. The Corned Beef would have to be very small for 2 to fit & cook properly.
Made this today and it was really good!! However I think I dried it out a bit since my brisket was much smaller and only cut time by 5 mins. Should of maybe cut by 20 mins. Would be nice to have a cook time by lbs.
To avoid the mess, just put the meat and seasonings in a zip lock bag and shake it around. I should patent this idea, maybe call it something like shake-N-bake.
Dukky Drake Yeah, but it's a waste of plastic, and really unnecessary. He uses a small plate in this video, but he could've used a bowl or baking dish, and there'd be no mess.
@@overseastom You can use the plastic grocery bags you get for free (except in California where they love paying taxes), then use them for refrigerator bags and then for garbage bags. Nothing wasted.
"Long-Island Jewish Boy Approved" ... truly the highest badge of honour for ANY pastrami! Excellent video, I'm going to have to try it back here in the UK. Many thanks for the info.
Great tip on how to easily make a pastrami. I would have to buy two corned beef because I am part Irish and would have to have one with cabbage and carrots (and probably brussels sprouts). I am with you on the swirled rye but I like my pastrami with baby spinach, tomatoes, and red onions. I have a thing for spinach which is why I go that way instead of lettuce.
I'm from Michigan, large Jewish community and I was raised on good corned beef and pastrami. thanks for the video, I can't wait to try this. I've made corned beef in my insta pot and it came out great, I will be trying your method for pastrami. Oh, mustard goes on pastrami.
Im so happy that i stumbled on your channel. Im a puerto rican jew also raised in the lower east side nyc. Your so very right, if you have not had a pastrami sandwich at katz delicatesen. Then you dont know what a pastrami sandwich really is.
i just got an instant pot and I love your videos. This is my next attempt. If you can't trust a Jewish boy from Long Island, who can you trust! Keep them coming!
My first pastrami sandwich experience was in the mid 70s. My Jewish friend took me to a famous landmark restaurant eatery in downtown Los Angeles (forgot the name). It was one of the best sandwiches I’ve ever eaten as a 19 year old. Yours certainly looks delicious.
I grew up eating at Katz and I left NYC years ago and live in the Midwest. Needless to say the nearest deli near me is about 100 miles. On special occasions I would place a huge order at Katz and have them mail me the goods, pastrami, rye bread, mustard, matzo ball soup and some half sours for me and my hubby. My last order they didn't give me a quart of pickles and well that was that. Although I know this isn't actually the cut of meat for pastrami, it looks like a great recipe and I'm pressuring cooking my corned beef brisket as I type. I'm following your recipe to the letter with the exception of adding a tbsp of liquid smoke into the water. I will update here and let you all know how it comes out. Like Jeff said, I know pastrami too and we shall see. Thanks for the recipe Jeff!
@@bladecutter1 It came out pretty good, however, it isn't as close to Katz's as I'd hope for and it was very peppery which I like but usually pastrami does not have that much pepper to it.
The last time I went to Katz's I ordered a Pastrami sandwich on rye bread. The waiter turned towards the counter and yelled out, " Vun Pastrami, Vun". Then he ran behind the counter and made it.
Being from Philadelphia, and more importantly a Phillies fan, I can agree to reach across the aisle, and shake the hand of a Mets fan that can show me how to make Katz's pastrami... Kudos...
Love your Videos! I’m making the Stroganoff for my Brother tomorrow for lunch! I’ll let you know how it goes! Saving this Pastrami recipe for soon afterward!
Fun video. Great job! I'm a transplanted New Yorker living in the Midwest where good Italian bread and good pastrami are nonexistent. So, when your video popped up in my feed, I had a bought with nostalgia. But, "not for nuttin," judging by the fact that the knife is in your left hand, I assume you're left handed. If that's the case, simply turn the roast around and instead of cutting from right to left, cut from left to right using your right hand to steady the pastrami. You will have far better control and you will make far better and more precise cuts. How you're doing it is like a lefty batter trying to hit righty. For those instances where using your hand to steady the roast is not feasible, always place place the fork (never a place setting fork) on the right side of the blade, cutting from left to right, just as if you're using your hand to steady the roast. If you keep using the knife the way you did in the video, sooner or later, that knife is going to win you a trip to the emergency room, especially using a knife that's not optimally sharpened. I have that same knife and yours was properly sharpened, it would've sliced through that soft pastrami almost by itself with very little effort. Most accidents that happen with knives in the kitchen are due to poorly sharpened knives and poor knife skills. I have seen far too many young and inexperienced chefs spend their shift in the ER or dump expensive cuts of meat on the floor because of underdeveloped knife skills. ;-) If you don't have them already, invest in a set of whetstones and learn how to use them. Learning how to use them is simple and like anything else, takes a bit of practice. But, they are the best method to sharpen good knives and when used properly, will give you an edge that will slice atoms. Additionally, if you don't have one already, invest in a good honing steel and get into the habit of using it every time you pull the knife out of the block or drawer and before the knife gets put away. Avoid diamond rods as they will remove metal from your blade with each use rather than restoring the edge. Once you've gotten in the habit of using knives sharpened to pro standards, you will never go back. Again, great video and good luck! :-)
So deliciously mouthwatering. I cannot wait to make this. I wanted to put my fork right through the screen for a taste. Jeff, you are such an entertaining taster. I love the cooking, but I can’t wait for your reactions & you don’t disappoint. Thanks for this recipe. I am a diehard Met fan also. Go Mets!
I am going to tackle this next. I live with an ex-new yorker and has fond memories of Katz. I just got an instant pot a few weeks ago. I am very impressed with it's capabilities.
Dude!... Expat here from NYC originally and working as a chef in Germany. Can't F...en wait to try this as katz's is always destinateion #1 when I get back home! as far as the mets....Game 4 1969.I was there!...need I say more!!!!! but dude... your plates.......REALLY?
Outstanding recipe! Some changes that work... Make a slightly wet brown sugar rub using molasses & Cane sugar. While meat is slightly damp dribble a little liquid smoke onto meat. rub in then cover with brown sugar. rub in let set for 30min or more.. then proceed with recipe.... our family likes pretzel buns butter toasted in oven with coleslaw topping and horseradish mayo on pastrami. We're gonna try the full grain horseradish mustard soon sure it'll be outstanding! We had Italian folks ask us where do we buy our pastrami. Great job. The Mets hit it outa the park! Cheers
Thank you for such a wonderful recipe. I’m addicted to Rubens and I was tired of buying them and now I know how to make my own pastrami. I am a happy, happy woman.
Dude, Santa Fe guy here. If you were selling time shares in Boca Raton, I'd probably buy one (ugh), Love your energy. I've been watching food vid's for an hour and you are the best. I bought a corned beef brisket (by coincidence) a couple of days ago and after Thanksgiving (this week), I'm going for it. Exactly like you. I love Jewish deli's. Just went to Nate's in Beverly Hills. Great deli. I'm subscribed to you and will follow you on social media. Thanks, man.
I had planned on making this today, but cooked on the smoker. Severe thunderstorms put a nix on that, so pressure cooker it is. I added some liquid smoke to the pressure cooker to add some smoke flavor. I look forward to eating this tomorrow evening with my neighbors. Cheers from Louisiana!
Watching you savor the first bite of your recipes is always the pay-off for me -- I love that! :) I am a tax accountant who could not resist watching this as it popped up on my desktop today on 4/17, tax day. :O I am FINALLY going to treat myself to my first Instant Pot later this week, and THIS is going to be the first recipe i try! My husband, also a Queens Jewish boy, is going to love it! :) (And yes! LGM!! -- says this Bronx girl, who's always been a Met fan!)
The pastrami looks good. But, at Katz's they put about 3 times as much pastrami into their sandwiches. Maybe 4 times. They also never put Russian dressing on unless you ask for it. If you do go there, ask for the "full" sour pickles and also for the sour tomatoes. If you don't ask you get the half sours or new pickles.
Yeah, way to little meat on that sandwich. When I had Pastrami in Manhattan it was piled 2-3" high on the Rye, It was from Carnagie deli, I believe they are no longer. Famous place. Frigging awesome Pastrami and Corned Beef sandwiches. I left NYC over 20 years ago and have no need to ever see it again but places like that made the trip almost palatable. A cold winters day and sitting down for a late lunch with a hearty appetite, life was good.
Back in the mid 90's I was living in La Jolla, CA. There was a small kosher butcher that also had deli service. When I went to try a pastrami sandwich to check the place out I asked for coleslaw and russian dressing. The guy looks at me and says 'you must be from NY'. My dad distributed kosher provisions to delis so as a kid I ate a lot of pastrami. It was with just mustard. I only learned of Russian dressing after I left NY in '79.
you are a good chef indeed. a little feedback ... I have used this recipe several times, the most recent time using 4 oz of water and 4 oz of red wine instead of 8 oz of water, and man was it tender and delicious.
Hershel's East Side in Reading Terminal Market is the best pastrami I've had being from Philly but I might end up buying an instant pot just for this recipe!
If your craving that smoke element you could spritz the brisket with liquid smoke on all sides before wrapping and chilling and then warm it and you would have a close approximation of smoking for about 30 seconds extra work. Or you could add a teaspoon or two of it during the initial cooking.
I followed his cooking instructions to the letter, and the pastrami was amazing. I plan to make it often, and I’ll try to find corned beef that’s near 3.5 pounds so I don’t have to guess at time adjustments. We used Gulden’s spicy brown mustard, instead of Russian dressing, with Sara Lee’s Artesano bread. Probably won’t change a thing. Thank you for the recipe!!
I was very interested to see that you got such a great result pressure cooking corned beef on a trivet with so little water. I always submerged the corned beef because I thought it was necessary. Your way is a lot easier.
I can't wait to try this recipe. I do have one suggestion, Jeff. You might encourage viewers to bib up before watching this one. I wasn't too far into it before I was drooling! ;-)
I'm a New Yorker and retired down here in. The south. They have fake pastrami. :(. Then we saw u. Made this delicious food. We were dying watching you. I'll never eat out again. Bless you Shalom, Gracie
I'm going to try this.. We just went to Katz's 2 weeks ago when we were in NY and while it was yummy, it was outrageously priced and your's looks much more yummy... Thanks for the inspiration!
Great job. I do this, then take the slices and lay them tight together in a pan at medium heat, cover the meat with Swiss cheese, cover the pan and cook just long enough to melt the cheese. Then remove the slices of pastrami and place on thick fresh "Jewish" rye bread with the sauce. This is called Detroit gentile boy approved. Sometimes I also add fried onions over the meat before I add the cheese. At 9 - 15 years old, my friend and I use to ride our bikes 3 miles to a Jewish delicatessen to buy several different cuts of sliced meats, a loaf of fresh rye and always a big dill pickle and sit outside on the curb and make sandwiches. There was no seating inside 60 years ago.
Oooooooooooh boy, Jeffrey! My husband is going to be VERY happy with you!!! I'm gonna have to wait until the end of the fridge step to inform him though. If he finds out he'd have to wait 24 hours.........he may be upset. HAHA!!! Thanks for all of your hard work. You're MUCH appreciated!!
While corned beef and pastrami are very similar, they are usually two different cuts of beef. Corned beef is , of course, brisket. While pastrami is usually from the short plate/navel. The short plate is like the bacon/belly area of the cow. In the end, this was a great recipe and since finding short plate is next to impossible outside commercial kitchens, brisket works just as well.
Richard Scheibel Thanks for that info! I just tried something like this on my smoker. Its good but not Pastrami. Im from the west coast. But was married to a Jersey girl for 17 long. Good Pastrami is art. Like Pizza and steaksandwiches
you can brush your brisket with some liquid smoke before covering it with the spice crust. it's potent and i use it a lot in cooking. they sel it in a bottle in the supermarket
You answered my question! I just asked a bbq guy in his 'Comments' section if you could make a store-bought corned beef into a pastrami. Now I don't have to wait on the answer. Not only that I can use my Instapot, but I also don't need a smoker. Yippee!! 'Ferris Bueller, you're my hero.'
I don't have the coriander on hand and my store doesn't carry it either... so what if that one spice is skipped... will it be totally wrong? Is the brisket broth good for using in any other recipes?
Loved your video. This is from a Catholic boy from South Omaha Nebraska. Great job. We love to smoke things here, but I'm going to give this a shot. Yep - been to Katz's before and LOVED it.
Hi Jeffrey- love the pastrami video! We noticed you bought the corned beef at Food Bazaar Supermarket in Long Island City, Queens. Thanks for shopping with us :) Let us know if there's anything else you need to make more delicious recipes.
Thanks for helping him make good food for us!
Have made this twice, best pastrami i have ever eaten, so good!
I LOVE YOU GUYS!!!!!
I shop there too!
@@PressureLuck free food
Printable text for ya guys.
Great vid, I made it, loved it!
Pressure cooker pastrami
One or 2 point cut or flat corned beef.
Double spices for 2 cuts of corned beef.
One cup of water.
Spices listed are for each cut.
3 tablespoons of black pepper
2 tablespoons of ground coriander
1 tablespoon of paprika
One packed tablespoon of dark brown sugar
Half a tablespoon of onion powder
half a tablespoon of garlic powder
1 teaspoon of rubbed sage
Half a teaspoon of mustard powder
Remove the corned beef from the packaging and throw away the spice pack (if included).
Rinse the cut under cold water to remove any curing agents on the meat left from the (corned) process.
Place rack in cooker and add the cuts fat side up.
Add one cup of water.
Pressure cook for one hour.
Let the cooker naturally vent for 15 min then do a quick release to vent remaining pressure.
Let meat cool for 10-15 min on a plate then pat dry.
Mix all dry ingredients thoroughly.
Lay out a bed of foil large enough to wrap the meat in.
Spread the seasonings on the foil and roll the roast coating the entire cut in spices. (Load it all on!)
Place roast in the center of the foil and wrap it up.
Place in the fridge for 24 - 48 hours.
Next day - place the roast on a baking sheet and set oven to 275.
Unwrap the roast exposing the top half and folding down the edges.
Bake for one hour. Let stand for 15 min, slice across the grain. Enjoy.
Ant PoP Thank you very much!
Ant
PoP
Boonidog@yahoo.com
Thank you Jeffrey (Long Island Jewish Boy) for your video on how to make Pastrami. My name is Luis (Brooklyn Puerto Rican boy). I was just visiting my folks on Staten Island and decided to try your instructions out. I asked my 91 year old dad after seeing your video if he wanted a pastrami sandwiched. He mentioned that he couldn’t remember when was the last time he had a good pastrami sandwich. Needless to say your instructions were spot on because it came out just like the one on your video. I didn’t have the same success when I returned to AZ but i would put the blame on the corned beef I purchased. Additionally, thank you for Rocking that NY Mets cap. Lets Go Mets!
I liked this recipe but don't have an instant pot. So, I did the initial cooking sous vide, 5 hours @ 160 with a light rub of the pastrami seasoning. Took it out, dried it off, re-seasoned it with the pastrami seasoning, then finished it in the oven just like you did. Turned out melt-in-your-mouth fantastic. Thanks for the inspiration!
While I don’t eat beef I’m very curious how did you cook in the oven for At what temperature?
I did this with a 5lb point cut brisket. I used 2 tablespoons brown sugar 2 tablespoons smoked paprika 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon of onion powder 1/2 tablespoon garlic salt 1 tablespoon of ground black pepper 1 teaspoon ground mustard1/2 tablespoon of ground cumin and a little of Spikes all purpose seasoning and coriander.
I used 3/4 cups of beef bone broth mixed with an eye balling amount all the seasonings listed and about 2 or 3 tablespoons of liquid smoke and 2 crushed garlic.
I put the brisket directly into the liquid and followed the rest of the recipe exactly as you stated. I left my meat inthe frig for two days.
It turned out so tender, juicy and flavorful! I’m making instapot brisket all summer 2k21.
Going to try this with ribs next 🤤
A co-worker of mine was from a family who owned a Jewish deli and he grew up working at that deli. To say he knows meats and pastrami in particular, is an understatement. When I first tried this recipe, he was the first person, other than myself, I asked for an opinion. He was amazed it came from an Instant Pot. The depth of flavor, the tenderness, all aspects of the meat were excellent, in his opinion. I felt great it passed the mustard and when I told him I was making it again, this weekend, his first words were, "I'm in". Great recipe and easy to make.
1 6
"passed the mustard" ?! Hahahahahaha! It's "pass muster
", meaning to meet with approval and has NOTHING to a condiment! (please google "pass muster" if you'd like to confirm)
@@cdici511111 😄😄😄👍
I was born and raised on LI but moved the family south due to health issues. There is NO GOOD Pastrami South of the Mason Dixon Line. At least I havent found any. Received an Instant Pot as a Christmas Present. Saw your video and decided to make your recipe this past weekend. Used a 5.75 lb Corned Beef. Barely fit into the Instant Pot. Cooked for about 1 hr 15 mins w/ 15 min release. Seasoned it and kept it wrapped up for about 27 hrs before placing in the 275 degree oven for 1 hr. Served it up to my family on Rye bread, Spicy Brown Mustard, Melted Swiss, Sauerkraut. Pickle on the side. They all loved it! I had mine on Rye with Spicy Brown Mustard, Thinly sliced Red Onion and Melted Swiss Cheese. It was VG! I really miss Jewish Deli food from NY. Bagels, Whitefish Salad, Pastrami, frankfurters W/ sauerkraut & a good Pickle. Oh not to forget a Knish. Do I miss the Knish! Thanks for the video. Made our weekend special.
Talk about influence! After watching your video, I hopped in the shower and headed on over to BJ's and grabbed TWO corned beefs. One is in the pressure cooker as we speak...thanks!
I actually made it! It is TRULY pastrami and it is TRULY DIVINE!!! The idea is genius and very simple. You would not ever think that a wet hot piece of corned beef with slimy shaggy boiled fat around it can ever turn into something palatable. But, hey, in 12 hours it turns into real pastrami, Katz's style!!! Notice how the internal color of the meat goes from pink to dark burgundy brown. This is it!!!
Thank you for a great recipe. It will become one to surprise my buddies with from now on.
Jeffrey, bubala! I just finished the roasting of my 'home- corned' brisket pastrami (as per your infallible guidance)!
IT IS UNBELIEVABLY DELICIOUS! Thank you for this! My husbear, Frank, says it is the best he's had since he was a child! I have made your pot roast and chicken n dumplings numerous time, but THIS is worth every minute of brining, instant-potting and seasoning that we have had to wait through. the final product is SO GOOD! Hats off, you genius, you!
PS Frank has already eaten three sandwiches today. I just schmear it with hot mustard and nosh it 'au natural' with a big juicy pickle!
Lloyd (that's my ex husbands name) that was the best review of all of these comments. I'm gonna try it this because of you. If my kids and new husband like it as much as your Frank, I'm gonna let you know and send you a big e-hug. I'm going all in.
Aneshia Dixon Aneshia, follow Jeffrey's instructions and you’ll ACE it!🌹
Gay pastrami
I grew up in New York's Hudson River Valley...Italian, but what's the difference...a good deli, Italian or Jewish...a reason to move back to New York...Thank you for recreating something I do not have access to here...FABULOUS! HUGZ! Oy, I miss it.
Same here. Unfortunately, hard to find many Italian or Jewish neighborhoods anymore. They're there, but much smaller & mixed now. :/ I miss the old days.
You can probably find more Italian NYers in Florida now.
You are the very best, and it's not only your expertise with food, but your personality, your passion, your pressie method of teaching, and you sense of humor. Just superb. Shalom!!
Really, really delicious. I added only 1 tsp of Wrights Liquid Smoke to the cooking water and found the seasoning a bit too peppery. I will use less pepper next time. EXCELLENT instructions! Meat was moist and delicious and seasoning right on for this Brooklyn girl. Got corned beef at Aldi for around $12 and made 6 reasonable portions. (Not huge). Thanks! Looking forward to trying more of your recipes.
I was thinking the same with the liquid smoke. Do you still recommend 1 tsb of liquid smoke to the water and less pepper, or no liquid smoke?
The seasoning was way too peppery for my taste. I was rabid about following the directions exactly, but I the piece of meat I used was maybe not the best choice or something, because even tho I cut it thinner than shown here and against the grain for sure, it was still kind of tough :( I'm so sad. I'm not sure how to adjust or what I'd have to do differently the next time, besides cutting back on the pepper.
The original recipe that I found to be a Katz's copy called for 4 tablespoons of black pepper. Jeffrey uses 3 tablespoons. I will only use 2. It was so peppery that it hurt. Pastrami should NEVER hurt. I have a stove top smoker but it's a bit of a hassle to use so I just use smoked paprika and boom.....!
Yeah, it hurt for me too. I was super sad, but I'll try it again. Thanks!
Glad I read this post and the comments before I started. If this many people say too peppery I will take note. I also thought liquid smoke would be a good addition to the water in the pressure cooker and already intended to make that adjustment.
When I was young about 13 yrs old we went to a delicatessen named Frankel's and had for the first time in my life Hot Pastrami I was in Heaven the gentleman who made it suggested hot mustard and I can tell you it was wonderful. I went back many time's after that until they moved.
Yes! All I need is a knish, kraut, and a pickle. Well done my friend, well done.
Sounds good! :)
What's a knish?
That's what I call a ruben...yum!
I was going to like, but your name tells me all I need to know. 😡
Three years since my last bit of whining? Okay, I redid pastrami. Again, I cured my own piece of brisket for 6 days. Then I thought of you kvelling over the pastrami, and remembered how gelatinous the Katz's meats are and I sez to myself, "Self, let's improve this. Why did Jeffrey cook his meat twice?" The last I made this I had tasty, salty, completely ausgetruckene spiced meat that only looked like pastrami. SO, I put on the spice coating BEFORE the instant pot, let it rip for a full hour to both cook and soften the beef. Took it out of the pot, cooked and pastrami-ed, blotted dry, and into the fridge it went for 24hrs. I inherited a smoker from one of my kids, and put the fully COOKED beef into a very gentle, light cold smoking for about 6 hours. IT WORKED! Moist meat, amazing flavor. I think to heat it, I'm going to try your Zero cook time of steaming that you do for your Shrimp in Lobster Sauce. That should heat it, and preserve the moisture. All in all, ya done good, kid! Now play with the recipe! David H from Atlanta. (Oh, I have to schlepp half an hour to the DeKalb farmers market to first pick up a decent rye bread. PLEASE tell me you're not eating that Pepperidge Farm goyishe dreck?)
As a Jewish man myself I appreciated you talking about the price of the meat.
It was too expensive.😪
Jajaja bro
Right! I have spent years dry curing Brisket Flats with spices for 'strami before cold smoking them, leaving them to rest then hot smoking them in a moist cooker then more resting before slicing them. I am so going to give this a try. The resultant product looked amazing. Thanks for sharing Fella.
This guy represents the best of UA-cam! One of the best subscriptions out there!
Just finished making this recipe. I have to agree with many of the comments below stating that there is too much pepper. Next time I make it, and there will be a next time, I'll lower the pepper to 1.5 to 2 tablespoons of pepper. The question of course is whether this will affect the flavor of the under lying meat. My solution to the problem this time was to simply rinse off the rub. The meat has both the look and taste of a conventional pastrami and I am very happy with the result. Thanks for sharing and keep up the good work!!!!!
the reason the seasoning and pepper is soo thick is because normally the meat is cut thin so you only get a very small edge of seasoning compared to the amount of meat you get per slice. thicker cuts you can prob lower the pepper a bit.
Use the CB point cut, I used a flat and it ended dry, not juicy. Maybe decreasing the oven time would help.
I think 2 tbsp pepper would be more than enough. Thanks for the video.
2 good pieces of advice that I did not follow, mine was also dry with the square cut, and the pepper was too strong. Oh well, live and learn.
@@weenitomcchile1380 ditto. Did you try again? Did it come out juicier with the point cut?
I'm from the Island of Long as well,,, I'm ' a Greek who loves to cook,. As you know the Greeks own most of the Diners. LOL!!!
Your tips using the Instant Pot are GREAT,,,,, I dig your enthusiasm about cooking.
I never ate at Katz Deli, but had pastrami at a few Jewish delis out in Nassau & Suffolk. 95% of the time, their pastrami is great.
I've tried a Jewish deli in Woodmere ,that was terrible.
Your recipe looks great, and I'm sure tastes great.
I will add a few drops of smoked liquid to the water, and also use smoked paprika.
Thanks for all time and producing you put into showing the world your cooking techniques... Thanks Again
I tried your recipe over the weekend and it was spectacular! Mouth wateringly tender, full of flavor, and dead easy. I plan to try your Best ever pot roast soon.
Made this earlier today❤️Came out delicious. Did not refrigerate for 12 hours as I had not read the recipe beforehand and since it is St Patrick’s Day, I didn’t have the time. Still was yummy. I loved Katz’s as I am a native NYC chickey. Thanks for the great video and instructions.
Grew up in Long Island Jewish deli - going to try this as soon as I open my new instant pot. Russian dressing is for turkey.. mustard is for pastrami.
Which one does Katz put on the sandwich?
@@gitarzan99 Katz uses mustard.
Fully agreed. Russian dressing is a crime to pastrami.
@Carol Mauriello - I put Catalina dressing as a poulty marinade (usually chicken - not turkey though) and my corned beef & pastrami get pumpernickel and 1000 island or yellow mustard (and sauerkraut).... I put this on to watch while I was making my filling for the stuffed peppers for tonight's dinner and my mouth was watering the whole time he was cutting it. I'm already firing up my pressure cooker and my electric knife in my head for the next time I make this. I raved over the corned beef I made so this will be next level!
@Lloyd Bonafide Whoa. No. You did NOT go there. Your mother failed in her parenting.
Hadn't made your pastrami recipe in awhile and inadvertently spiced it up before cooking in the instant pot. After letting it marinate in the refrigerator over night, I went ahead and cooked it in the instant pot using chicken stock instead of water. Looked okay but crust was soft and wet. I then put it in the oven at 500 degrees for six minutes to harden and brown the crust. Turned out great and delicious.
Texan Girl Approved!! This was AWESOME!!!!! We love you in Texas!!!
I'm Making this!!!! New Yorker here, living in Minnesota..... there is literally only one deli here I can get a pastrami sandwich at. I cannot wait to make this. I stumbled onto your channel miraculously!!!! Thank you Thank you Thank you!!! My all time favorite sandwich in the world is Pastrami on marble rye with brown mustard!
Fellow Minnesotan here! Curious what Deli that might be? I’ve been looking everywhere for a proper pastrami sandwich.
@@coreybenson1503 hi! The deli is Mort's in Golden Valley.
I don't live on that side of the cities anymore, but it was my staple! It is a legit, NY deli. I would order Hot Pastrami and Swiss on marble rye. They have packets of brown mustard at the counter.
It's pricey, BUT the sandwich is huge!!! It's equivalent to 2 sandwiches. I haven't been there in a few years, but they are still open! Homemade chips, and all of their salads are homemade. If you like cheesecake, they have cheesecake from NY. All of the desserts are awesome...... pretty much the only NY deli I have come across in MN. 😁
Made this for Sunday dinner, brined my own brisket, finished it on the smoker. It was to die for. Thank you Jeffrey
Gary would you please give me your recipe for your Brine
How long for the smoker?
I'm making three, 4 lb Pastrami's tomorrow for Fathers Day Sunday. Have used your Recipe on several occasions to EVERYONE's Raves & Compliments. I have simmered the Corned Beef in a Pot of Water which some members of my family prefer but the Instant Pot is just so convenient and fast that I'm sticking with it. I'll get no complaints. BTW: It may not be Traditional or Kosher but I make my sandwiches on Seedless Rye Bread, Several Thick Slices of Pastrami, with thin sliced Red Onion, Spicy Brown Mustard and a Slice of Melted Swiss Cheese. Dont knock it until you try it! TKs for the Recipe.
I'm making 2, so how long do you cook if one takes 60 minutes? Do you simply double the time, or no?
@@charlesrothman6265 So sorry I missed UR question. It actually came up on my Phone Today! 9/25! When I use the Instant pot. I cook them one @ a time. The Corned Beef would have to be very small for 2 to fit & cook properly.
Made this today and it was really good!! However I think I dried it out a bit since my brisket was much smaller and only cut time by 5 mins. Should of maybe cut by 20 mins. Would be nice to have a cook time by lbs.
Started it yesterday eating it today. OUTSTANDING !!
To avoid the mess, just put the meat and seasonings in a zip lock bag and shake it around. I should patent this idea, maybe call it something like shake-N-bake.
Dukky Drake Yeah, but it's a waste of plastic, and really unnecessary. He uses a small plate in this video, but he could've used a bowl or baking dish, and there'd be no mess.
THY DID THT ALREDDY - SHAKE & BAKE- MID 60'S
@@overseastom omfg... buncha Einsteins here huh?? 🙄
@@overseastom You can use the plastic grocery bags you get for free (except in California where they love paying taxes), then use them for refrigerator bags and then for garbage bags. Nothing wasted.
@@overseastom wash the bag and reuse it. that way there is no waste, as opposed to a waste of paper plate.
"Long-Island Jewish Boy Approved" ... truly the highest badge of honour for ANY pastrami! Excellent video, I'm going to have to try it back here in the UK. Many thanks for the info.
Great tip on how to easily make a pastrami. I would have to buy two corned beef because I am part Irish and would have to have one with cabbage and carrots (and probably brussels sprouts). I am with you on the swirled rye but I like my pastrami with baby spinach, tomatoes, and red onions. I have a thing for spinach which is why I go that way instead of lettuce.
I'm from Michigan, large Jewish community and I was raised on good corned beef and pastrami. thanks for the video, I can't wait to try this. I've made corned beef in my insta pot and it came out great, I will be trying your method for pastrami. Oh, mustard goes on pastrami.
Chicago Catholic boy here. Awesome vid. Looks soooooo good! My next culinary project. Thx for the tips.
Try Kaufman's on Dempster in Skokie.
This is eastern european dish
Im so happy that i stumbled on your channel. Im a puerto rican jew also raised in the lower east side nyc. Your so very right, if you have not had a pastrami sandwich at katz delicatesen. Then you dont know what a pastrami sandwich really is.
I swear, my mouth watered when you first cut into it😋💦 I can’t wait to try this recipe out!
Outstanding rendition of Katz's Pastrami sandwich. We always used deli mustard in NYC
you know how i can tell this guy is a good cook? he's got a bunch of better than bullion products in the fridge
I saw that too!
i just got an instant pot and I love your videos. This is my next attempt. If you can't trust a Jewish boy from Long Island, who can you trust! Keep them coming!
Love love the Disney Vintage design plates!
Katz's Pastrami is to die for!
It takes 4-5 hours to drive there for me so, to get this at home would be AMAZBALLS!
Little tip when spreading dressing etc, look after the edges and the middle will look after itself 😉, this recipe looks fabulous btw,I’m on it.
Seriously? You give unrequested critiques on spreading dressing on bread? You'll be one hell of a mother-in-law, if you aren't already. Oy!
My first pastrami sandwich experience was in the mid 70s. My Jewish friend took me to a famous landmark restaurant eatery in downtown Los Angeles (forgot the name). It was one of the best sandwiches I’ve ever eaten as a 19 year old. Yours certainly looks delicious.
J-Dog, this recipe was worth the price of the Instant Pot. Followed it to the letter. Perfection!! Thank you very much.
I grew up eating at Katz and I left NYC years ago and live in the Midwest. Needless to say the nearest deli near me is about 100 miles. On special occasions I would place a huge order at Katz and have them mail me the goods, pastrami, rye bread, mustard, matzo ball soup and some half sours for me and my hubby. My last order they didn't give me a quart of pickles and well that was that. Although I know this isn't actually the cut of meat for pastrami, it looks like a great recipe and I'm pressuring cooking my corned beef brisket as I type. I'm following your recipe to the letter with the exception of adding a tbsp of liquid smoke into the water. I will update here and let you all know how it comes out. Like Jeff said, I know pastrami too and we shall see. Thanks for the recipe Jeff!
How did it turn out with the liquid smoke?
@@bladecutter1 It came out pretty good, however, it isn't as close to Katz's as I'd hope for and it was very peppery which I like but usually pastrami does not have that much pepper to it.
The last time I went to Katz's I ordered a Pastrami sandwich on rye bread. The waiter turned towards the counter and yelled out, " Vun Pastrami, Vun". Then he ran behind the counter and made it.
lol
I belive he said "Un" and not vun. Most of the cutters are hispanic and he simply was saying saying a single pastrami
The waiter wore a shabby tuxedo and it had a green button on it that identified him as a union member. He walked as if he was wearing snow shoes.
Did this taste anything like it?
Being from Philadelphia, and more importantly a Phillies fan, I can agree to reach across the aisle, and shake the hand of a Mets fan that can show me how to make Katz's pastrami... Kudos...
Love your Videos! I’m making the Stroganoff for my Brother tomorrow for lunch! I’ll let you know how it goes!
Saving this Pastrami recipe for soon afterward!
Fun video. Great job! I'm a transplanted New Yorker living in the Midwest where good Italian bread and good pastrami are nonexistent. So, when your video popped up in my feed, I had a bought with nostalgia.
But, "not for nuttin," judging by the fact that the knife is in your left hand, I assume you're left handed. If that's the case, simply turn the roast around and instead of cutting from right to left, cut from left to right using your right hand to steady the pastrami. You will have far better control and you will make far better and more precise cuts. How you're doing it is like a lefty batter trying to hit righty.
For those instances where using your hand to steady the roast is not feasible, always place place the fork (never a place setting fork) on the right side of the blade, cutting from left to right, just as if you're using your hand to steady the roast. If you keep using the knife the way you did in the video, sooner or later, that knife is going to win you a trip to the emergency room, especially using a knife that's not optimally sharpened. I have that same knife and yours was properly sharpened, it would've sliced through that soft pastrami almost by itself with very little effort. Most accidents that happen with knives in the kitchen are due to poorly sharpened knives and poor knife skills. I have seen far too many young and inexperienced chefs spend their shift in the ER or dump expensive cuts of meat on the floor because of underdeveloped knife skills. ;-)
If you don't have them already, invest in a set of whetstones and learn how to use them. Learning how to use them is simple and like anything else, takes a bit of practice. But, they are the best method to sharpen good knives and when used properly, will give you an edge that will slice atoms. Additionally, if you don't have one already, invest in a good honing steel and get into the habit of using it every time you pull the knife out of the block or drawer and before the knife gets put away. Avoid diamond rods as they will remove metal from your blade with each use rather than restoring the edge. Once you've gotten in the habit of using knives sharpened to pro standards, you will never go back.
Again, great video and good luck! :-)
So deliciously mouthwatering. I cannot wait to make this. I wanted to put my fork right through the screen for a taste. Jeff, you are such an entertaining taster. I love the cooking, but I can’t wait for your reactions & you don’t disappoint. Thanks for this recipe. I am a diehard Met fan also. Go Mets!
I watched this video several times while making it. The 12hr fridge, 1hr rest, and 1hr bake times are testing me. 30min rest left.
I am going to tackle this next. I live with an ex-new yorker and has fond memories of Katz. I just got an instant pot a few weeks ago. I am very impressed with it's capabilities.
I'm definitely going to be trying this recipe, though. It looks great.
Used my sons instapot and followed your recipe and it was awesome, I will absolutely be making this again. Thank you for posting this.
Dude!... Expat here from NYC originally and working as a chef in Germany.
Can't F...en wait to try this as katz's is always destinateion #1 when I get back home!
as far as the mets....Game 4 1969.I was there!...need I say more!!!!!
but dude... your plates.......REALLY?
can a corned beef brisket be found anywhere in EU, I have all but given up here in Scandinavia :(
Made this too! The flavors are still exploding on my tongue! Even my little kids thought it was the best Pastrami ever. Thank you soo much!
I LOVE YOUR CHOICE OF SCHMEAR....
Great video, I'm going to try your recipe from Quebec. Jeffry, your passion is contagious, congratulations!
Tomorrow is St Patrick's Day. The next day the corned beefs go on sale. Gonna make me lots of pastrasmi!!!!
Outstanding recipe!
Some changes that work...
Make a slightly wet brown sugar rub using molasses & Cane sugar. While meat is slightly damp dribble a little liquid smoke onto meat. rub in then cover with brown sugar. rub in let set for 30min or more.. then proceed with recipe.... our family likes pretzel buns butter toasted in oven with coleslaw topping and horseradish mayo on pastrami.
We're gonna try the full grain horseradish mustard soon sure it'll be outstanding!
We had Italian folks ask us where do we buy our pastrami.
Great job. The Mets hit it outa the park!
Cheers
So glad you enjoyed it!
You had me at Pastrami... So good. I will make this weekend...
Thank you for such a wonderful recipe. I’m addicted to Rubens and I was tired of buying them and now I know how to make my own pastrami. I am a happy, happy woman.
You are so welcome!
And my wife wonders why I always buy extra corned beef briskets? This will be made next weekend
Dude, Santa Fe guy here. If you were selling time shares in Boca Raton, I'd probably buy one (ugh), Love your energy. I've been watching food vid's for an hour and you are the best. I bought a corned beef brisket (by coincidence) a couple of days ago and after Thanksgiving (this week), I'm going for it. Exactly like you. I love Jewish deli's. Just went to Nate's in Beverly Hills. Great deli. I'm subscribed to you and will follow you on social media. Thanks, man.
I'm so excited to try this recipe, wish me luck!!!
I love this recipe. It always tastes so good
i could eat the whole brisket on two slices of Rye
big sandwich, rediculous flavor....rich goodness appreciated forever score: 10 of 10! we cool and down to try!
Thanks you for sharing your great technique of cooking 🧑🍳. And so delicious . Awesome 👍🎉🎈
Especially on instant pressure cooker 🙏
Looks great. Thanks for the recipe. But Russian dressing? No way, need classic brown mustard! Let's Go Mets!
I had planned on making this today, but cooked on the smoker. Severe thunderstorms put a nix on that, so pressure cooker it is. I added some liquid smoke to the pressure cooker to add some smoke flavor. I look forward to eating this tomorrow evening with my neighbors. Cheers from Louisiana!
Watching you savor the first bite of your recipes is always the pay-off for me -- I love that! :) I am a tax accountant who could not resist watching this as it popped up on my desktop today on 4/17, tax day. :O I am FINALLY going to treat myself to my first Instant Pot later this week, and THIS is going to be the first recipe i try! My husband, also a Queens Jewish boy, is going to love it! :) (And yes! LGM!! -- says this Bronx girl, who's always been a Met fan!)
Love this! Happy Tax Day! And Enjoy your new IP!
Keep those fine recipes coming! You are already my IP guru/muse! :)
Jeffrey I am so excited to try the finished product. I have it in the fridge already, gonna have Katz's pastrami tomorrow for easter!!!
Cant wait!!!
The pastrami looks good.
But, at Katz's they put about 3 times as much pastrami into their sandwiches. Maybe 4 times.
They also never put Russian dressing on unless you ask for it.
If you do go there, ask for the "full" sour pickles and also for the sour tomatoes.
If you don't ask you get the half sours or new pickles.
Yeah, way to little meat on that sandwich. When I had Pastrami in Manhattan it was piled 2-3" high on the Rye, It was from Carnagie deli, I believe they are no longer. Famous place. Frigging awesome Pastrami and Corned Beef sandwiches. I left NYC over 20 years ago and have no need to ever see it again but places like that made the trip almost palatable. A cold winters day and sitting down for a late lunch with a hearty appetite, life was good.
Back in the mid 90's I was living in La Jolla, CA. There was a small kosher butcher that also had deli service. When I went to try a pastrami sandwich to check the place out I asked for coleslaw and russian dressing. The guy looks at me and says 'you must be from NY'. My dad distributed kosher provisions to delis so as a kid I ate a lot of pastrami. It was with just mustard. I only learned of Russian dressing after I left NY in '79.
I always ask for Russian on the side. And, yeah, that sandwich looks pretty scrawny.
What is a sour tomato?
Here we ask for old dill or new dill. If you're ever in Ann Arbor try Zingerman's deli. Pricy but good! Oh and... Go Blue!!!
You make my mouth water!! You're the best!Thank you for sharing, I'm going to try.
Is Russian dressing an east coast thing just wondering Midwest here
Try Amazon if you can't find it locally. Seen it around the Chi-town area
you are a good chef indeed. a little feedback ... I have used this recipe several times, the most recent time using 4 oz of water and 4 oz of red wine instead of 8 oz of water, and man was it tender and delicious.
Despite the fact you are a Mets fan, I still love your recipes. Go Phillies ⚾️
+
Ian Rimerman im a yannkes fan
Hershel's East Side in Reading Terminal Market is the best pastrami I've had being from Philly but I might end up buying an instant pot just for this recipe!
At Least he's a NL fan and not those Yankees!
Yo Philly!
If your craving that smoke element you could spritz the brisket with liquid smoke on all sides before wrapping and chilling and then warm it and you would have a close approximation of smoking for about 30 seconds extra work. Or you could add a teaspoon or two of it during the initial cooking.
I followed his cooking instructions to the letter, and the pastrami was amazing. I plan to make it often, and I’ll try to find corned beef that’s near 3.5 pounds so I don’t have to guess at time adjustments. We used Gulden’s spicy brown mustard, instead of Russian dressing, with Sara Lee’s Artesano bread. Probably won’t change a thing. Thank you for the recipe!!
you need plochman's horseradish style mustard on a poppy seed Kaiser roll
Hi Jeffery, Great video. Excellent instruction.
Wonder if you could add a tsp or so of liquid smoke into the Insta Pot to get it a bit of a smoke flavor
Yes that would most likely work. Just got a instapot today and ill give it a try and let you know how it works
Any word?
I was very interested to see that you got such a great result pressure cooking corned beef on a trivet with so little water. I always submerged the corned beef because I thought it was necessary. Your way is a lot easier.
After seeing this video, I ran to to store and got the ingredients, going to try it.
I can't wait to try this recipe. I do have one suggestion, Jeff. You might encourage viewers to bib up before watching this one. I wasn't too far into it before I was drooling! ;-)
I'm a New Yorker and retired down here in. The south. They have fake pastrami. :(. Then we saw u. Made this delicious food. We were dying watching you. I'll never eat out again. Bless you Shalom, Gracie
I'm going to try this.. We just went to Katz's 2 weeks ago when we were in NY and while it was yummy, it was outrageously priced and your's looks much more yummy... Thanks for the inspiration!
26.00$ AH SAMITCH...........NYNY ALL DAY SUPPLY & DEMAND
The problem is that Katz's today is not the same as Katz's of the 90's. This recipe is closer to the 90's better taste less money....
Money has nothing to do with it - you can't put a price on children, God or pastrami done right.
I went to nyc in 99 and it was pricey then too. Im a pastrami fiend!
Great job. I do this, then take the slices and lay them tight together in a pan at medium heat, cover the meat with Swiss cheese, cover the pan and cook just long enough to melt the cheese. Then remove the slices of pastrami and place on thick fresh "Jewish" rye bread with the sauce. This is called Detroit gentile boy approved. Sometimes I also add fried onions over the meat before I add the cheese. At 9 - 15 years old, my friend and I use to ride our bikes 3 miles to a Jewish delicatessen to buy several different cuts of sliced meats, a loaf of fresh rye and always a big dill pickle and sit outside on the curb and make sandwiches. There was no seating inside 60 years ago.
I'm currently eating your pot roast whilst watching this. PL PR = thee BEST pot roast I've ever had. I'm sad that it's almost gone....
Thanks, Chatty Cathy! The good news is you can always make it again...AND NOW THIS!
Oooooooooooh boy, Jeffrey! My husband is going to be VERY happy with you!!! I'm gonna have to wait until the end of the fridge step to inform him though. If he finds out he'd have to wait 24 hours.........he may be upset. HAHA!!! Thanks for all of your hard work. You're MUCH appreciated!!
Love Pastrami! I'm from New Orleans so these spices are similar kinda to what I'm used to...stoked to try this
While corned beef and pastrami are very similar, they are usually two different cuts of beef. Corned beef is , of course, brisket. While pastrami is usually from the short plate/navel. The short plate is like the bacon/belly area of the cow. In the end, this was a great recipe and since finding short plate is next to impossible outside commercial kitchens, brisket works just as well.
Richard Scheibel Thanks for that info! I just tried something like this on my smoker. Its good but not Pastrami. Im from the west coast. But was married to a Jersey girl for 17 long. Good Pastrami is art. Like Pizza and steaksandwiches
Relax ... if you don't like it don't make it!
you can brush your brisket with some liquid smoke before covering it with the spice crust. it's potent and i use it a lot in cooking. they sel it in a bottle in the supermarket
I am drooling! Looks just heavenly!
Looks great It taste like crap
You answered my question! I just asked a bbq guy in his 'Comments' section if you could make a store-bought corned beef into a pastrami. Now I don't have to wait on the answer. Not only that I can use my Instapot, but I also don't need a smoker. Yippee!! 'Ferris Bueller, you're my hero.'
D’awww! Enjoy!
Jeez ya make it look so friggin good I'm gonna hafta make it this week!🤣😂👍👌😉
I don't have the coriander on hand and my store doesn't carry it either... so what if that one spice is skipped... will it be totally wrong? Is the brisket broth good for using in any other recipes?
amazon
Ha. I never knew corned beef brisket and I had something in common. We both have fat pads lololol
I can relate to that!
Loved your video. This is from a Catholic boy from South Omaha Nebraska. Great job. We love to smoke things here, but I'm going to give this a shot. Yep - been to Katz's before and LOVED it.
Delicious. Followed the recipe to a T. Thank you so much. And by the way, every cut scene needs to be like 5:53 in all your videos!