KATZ'S CORNED BEEF AND PASTRAMI

For the Prep

Trim excess fat.

If using a whole brisket, separate the brisket into its 2 parts, the Point-cut and the Flat-cut. Then, trim excess fat.

For the Brining

In a very large stock pot, combine boiling water, salt, brown sugar, allspice berries, star anise, yellow mustard seeds, cloves, cinnamon, sodium nitrate and bay leaves.

Stir until the salt and sugar completely dissolve.

Add 8 cups of ice and stir to allow the ice to fully melt and cool the brine mixture.

Add both brisket cuts to the cooled liquid, then top with a gallon of cold water.

Weigh down the brisket with a plate or bowl that will help fully submerge the briskets under the brining liquid and cover the stock pot.

Transfer the mixture to the refrigerator and brine for at least 7 days and up to 10.

Halfway through the brining process, carefully remove the plate and switch the top brisket with the bottom brisket.

Re-cover then return to the refrigerator.

After brining, drain the liquid then rinse the brisket under cold water to remove any residual brine and aromatics. Pat dry.

Set the ‘Point-cut’ aside until you’re ready to make the pastrami.

For the Corned Beef (The Flat)

After the brining process, drain the brine, and rinse the stock pot.

Return the ‘Flat-cut’ brisket to the pot and fill with cold water to cover.

Add the onion, celery, garlic and bay leaves, cover, then bring to a boil.

Reduce to a simmer and skim top to remove any scum.

Simmer for 3 hours, or until beef is fork tender.

Remove from the pot and transfer to the cutting board.

Allow to rest for at least 30 minutes.

For the Pastrami Rub

In a mortar and pestle, add the black peppercorns and grind until a coarse texture is achieved. Add the coriander seeds and continue to grind until some larger pieces are left, but most of the whole spices are ground.

Then, add brown sugar, garlic powder, onion powder, mustard seeds, and mustard powder. Whisk to combine, transfer to a small mixing bowl, and set aside.

For the Pastrami (The Point)

Preheat a smoker to 225°F.

Pat the ‘Point-cut’ brisket dry with paper towels and generously cover both sides with the spice mixture making sure it’s evenly coated.

Transfer the brisket to the smoker over indirect heat and smoke for 3-4 hours, or until the meat reaches 160°F.

Remove it from the smoker and place a meat thermometer in the thickest part. Tightly wrap the brisket in foil, then put back on the grill and smoke for another 3-4 hours, or until the temperature reaches 204°F.

Remove the brisket from the smoker and remove the meat thermometer. Wrap the pastrami in towels and place in a cooler or mostly empty refrigerator. Allow to rest overnight.

For the Russian Dressing

Combine all of the ingredients in a small mixing bowl and whisk until homogenous.

For the Corned Beef Reuben Assembly

For the corned beef, slice the beef to desired thickness and place on the bottom slice of marbled rye.

Spread a layer of Russian dressing on the top slice of marbled rye.

Then, layer an oven-safe plate with sauerkraut and Swiss cheese and microwave until the cheese is melted.

Using Katz’s method, place the top slice of marbled rye on top of the melted cheese, then flip the plate to easily transfer the melted cheese and sauerkraut to the slice.

Finally, finish the reuben assembly with the sauerkraut and cheese layered slice of marbled rye.

For the Pastrami on Rye Assembly

Just before serving, preheat the oven to 300°F and place a metal baking dish in the bottom of the oven. Fill it half way with boiling water.

Remove the towels from the outside of the pastrami and place the foil wrapped pastrami onto a racked baking sheet. Reheat the pastrami to your preference, then remove it from the oven.

Unwrap the foil and allow it to rest for 20-30 minutes. Slice the pastrami into slices of desired thickness.

Carefully layer the pastrami on the bottom slice of rye.

Then, spread a layer of mustard on the top slice of rye and finish assembling the sandwich, placing the top slice on top of the pastrami.

Slice and enjoy!