Instant Pot Pastrami (Katz's Style)
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- čas přidán 16. 04. 2018
- Recipe Here!: pressureluckcooking.com/recipe...
If there's one thing I know, it's Jewish Delicatessen food (the reasons are pretty obvious). There's nothing like some sour pickles, matzoh ball soup, a good frankfurter (that's what we call them there) and a piping-hot knish.
And then, there's the flagship item and true test of ANY Deli: pastrami.
So many places claim to have the best pastrami, and I've had my share (the roller coaster that is my waistline will tell you so). And so, I am confident to give you my 100% endorsement that NYC's own Katz's Delicatessen in the famed Lower East Side at Houston (House-ton) and Ludlow is, bar none, the GREATEST Pastrami on the face of this earth. Served tender, juicy, full of astounding mouth-watering flavor with every bite, the thing that also sets this pastrami apart from all the others is that it's also served hot and thick-cut.
And guess what folks? You're going to make a pastrami in your Instant Pot that is going to come as close to Katz's as you're gonna get WITHOUT the use of a smoker and doing such little work, it should be illegal. I guarantee you, you will be licking your fingers until they're pruned.
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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!
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 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?
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 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.
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. 😡
I’m totally going to try this recipe soon. The only time I’ve had good pastrami has been during my two visits to NY. And, my last visit was years ago. You made my mouth water! 🥪🥪🥪
Made this just the way you said: It. Was. Awesome!!!! Totally in my dinner rotation!!!
This looks amazing! I can't wait to make it!
I'm definitely going to be trying this recipe, though. It looks great.
I swear, my mouth watered when you first cut into it😋💦 I can’t wait to try this recipe out!
I’m so excited to try this!
This looks like a great recipe! Relatively simple too.
Thanks, This is a great idea. The mixture of spices are appreciated - I didn't know.
I am drooling! Looks just heavenly!
Looks great It taste like crap
Love your videos, Jeff. My pastrami has been seasoned and in the fridge for 30 hours and I am ready to finish it this afternoon. Thank you
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
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 so excited to try this recipe, wish me luck!!!
I'm going to have to give this recipe a try. It really looks good. Thank you for the video! Take care, Randy
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.
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.
As a Jewish man myself I appreciated you talking about the price of the meat.
It was too expensive.😪
Love love the Disney Vintage design plates!
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.
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.
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!
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?)
OH MY ! Am in love thanks
I LOVE YOUR CHOICE OF SCHMEAR....
You had me at Pastrami... So good. I will make this weekend...
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!
That looks GREAT! Thanks for making the video!
After seeing this video, I ran to to store and got the ingredients, going to try 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!
I just enjoyed listening to how passionate you are about this recipe man. Being a southerner I've never got to try any authentic Jewish Delicatessens but always wanted to. I'm going to try my luck at this recipe and technique one day. Thanks for the video!
Thanks for the recipe. I made it two nights ago and finally got to try it tonight. I was impressed for pastrami made at home in an instant pot. I'm definitely going to make it again and refine to my family's tastes. Thanks again!
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.
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!
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!!
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 🤤
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.
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
Cannot wait to try this for my pastrami loving man!!! Thanks love your recipes!
amazing tips! i need to try this.
This guy represents the best of CZcams! One of the best subscriptions out there!
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!
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.
Tried your recipe today, Fantastic, Thank You
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!
Tomorrow is St Patrick's Day. The next day the corned beefs go on sale. Gonna make me lots of pastrasmi!!!!
That looks awesome I'm gonna give it a try!!
Great footage, great editing, and great info! Thanks for this recipe I’m excited to try very soon. You have a new subscriber, my friend!
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! :)
Texan Girl Approved!! This was AWESOME!!!!! We love you in Texas!!!
My mouth is literally watering. I just bought a pressure cooker and this will be my first dish. Thank you from Australia!
Loved the video ! I will definitely be trying this . I love Pastrami !
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?
Jeez ya make it look so friggin good I'm gonna hafta make it this week!🤣😂👍👌😉
Looks amazing! Can’t wait to try!! Thanks!!
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.
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?
J-Dog, this recipe was worth the price of the Instant Pot. Followed it to the letter. Perfection!! Thank you very much.
This looks wonderful. I am going to try this for sure.
Thank you for your shares!
Looks great. Thanks for the recipe. But Russian dressing? No way, need classic brown mustard! Let's Go Mets!
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?
Im sold ... I am so doing this recipe ! Thanks , great vid.
I'm in. That looks awesome. Great video!
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 :(
And my wife wonders why I always buy extra corned beef briskets? This will be made next weekend
that looks amazing. wish I was there to eat some.
TY so much for cooking & sharing with us love your recipes
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!!
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 made this over the weekend and it was GREAT! Thanks for sharing.
Tried it and loved it thank you
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.
KUDOS from this Manhattan/Long Island non-Jewish pastrami fan!!!
The least you can do is suck
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.
Good presentation. I cannot wait to make it . Thanks.
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!
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!
I LUV you channel!! You’re very engaging and ya e great recipes. Right now I’m waiting for my corned beef to be cooked and my home smells AMAZING!!
I'm new to instant pot and so far I love it! Thanks for your videos
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!!!
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.
I just made this and it is freaking fantastic!! I only had a small roast so I had extra rub, going to buy another one just to make this again. Thanks Jeffrey!
Ok, you got me, wanna see more! Flying to NY and hitting up Katz's tomorrow and gonna try your recipe in Az on Tuesday. Hope it measures up.
Alright. I'm buying a cooker to make just 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!
Pure gold!
This is the best one! I am so happy to have found it! I can’t wait. To do this my self you have no idea. 😋😜 you’re a great cook and a terrific personality for this venue... I do believe you are heading to television very soon! XOXOXOX
Anna and Timothy
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
Such a deal! I'm kvelling. ;)
Oy!
OMG!! Thanks you, I’ve missed Katz since visiting NY and finally I can come close to having it again 😁
Started it yesterday eating it today. OUTSTANDING !!