For a few years I’ve been making pastrami simply by making this corned beef, then after the cure is finished, coating the meat with crushed coriander and black pepper, then hot-smoking to temperature. This is a method that has served me well, but I’ve been reading quite a bit about the Jewish delis of New York, most notably David Sax’s book Save the Deli. In his description of how the pastrami is made at Katz’s, there were two surprises to me.
First, he says that they don’t actually use brisket, but “navel”. This is definitely not part of standard Canadian meat-cutting nomenclature, but it’s described as being adjacent to the brisket, which made me wonder if it … Continue reading.