How To Make Corned Beef Like Katz Deli? A Detailed Guide

Are you a fan of the classic deli sandwich? Do you crave the mouth-watering taste of Katz’s famous corned beef?

Well, you’re in luck! In this article, we’ll be sharing the secrets to making corned beef just like Katz’s Deli.

From the curing process to the perfect seasoning blend, we’ll guide you through every step of the way.

So, grab your apron and get ready to impress your taste buds with this timeless classic.

Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to satisfy your cravings and impress your guests.

Let’s get started!

How To Make Corned Beef Like Katz Deli?

Step 1: Brine the Meat

The first step in making corned beef like Katz’s Deli is to brine the meat. This involves soaking the beef in a saltwater solution for several days to help preserve and flavor the meat.

To make the brine, mix together 1 cup of kosher salt, 1/2 cup of brown sugar, 2 tablespoons of pickling spices, and 1 gallon of water in a large pot. Bring the mixture to a boil, then let it cool to room temperature.

Place a 3-4 pound uncooked corned beef brisket in a large container and pour the brine over it, making sure the meat is fully submerged. Cover the container and refrigerate for at least 5 days, or up to 2 weeks for a more intense flavor.

The History Of Corned Beef At Katz’s Deli

Corned beef has been a staple at Katz’s Deli since it first opened its doors in 1888. At that time, corned beef was twice as popular as pastrami, but over time, pastrami became the more popular choice.

Despite this shift in popularity, corned beef remains a beloved menu item at Katz’s Deli. Each week, the deli serves 8,000 pounds of corned beef alongside 15,000 pounds of pastrami, 2,000 pounds of salami, and 4,000 hot dogs.

The process of making corned beef at Katz’s Deli is a time-honored tradition that has been passed down through generations. According to the deli’s website, their corned beef is made using only the finest cuts of beef and a secret blend of spices.

The brining process is also crucial to achieving the perfect flavor and texture. The beef is soaked in a brine solution for several days, allowing it to absorb the flavors of the spices and become tenderized.

Once the brining process is complete, the corned beef is cooked slowly over low heat until it reaches the perfect level of tenderness. It is then sliced thinly and served on rye bread with mustard.

At Katz’s Deli, corned beef is more than just a menu item – it is a symbol of tradition and heritage. By following their time-honored methods for brining and cooking corned beef, you too can create a delicious and authentic taste of Katz’s Deli in your own kitchen.

Choosing The Right Cut Of Meat

Choosing the right cut of meat is crucial when making corned beef like Katz’s Deli. While traditional corned beef is made with brisket, Chef Jeff from Katz’s Deli suggests using chuck roast instead.

Chuck roast is a flavorful cut of meat that doesn’t get the credit it deserves. It has a good amount of marbling, which helps keep the meat moist and tender during the cooking process. Additionally, chuck roast has a more affordable price point than brisket, making it a great option for those on a budget.

When choosing your chuck roast, look for one that has good marbling and is free of excess fat. You can ask your local butcher to help you select the best cut for your needs. Once you have your chuck roast, follow the brining instructions above to create delicious corned beef that rivals Katz’s Deli.

The Curing Process

The curing process is what gives corned beef its distinct flavor and texture. Curing involves treating the meat with salt, which not only helps to preserve it but also enhances its taste.

At Katz’s Deli, they use a pink curing salt enriched with sodium nitrite to cure their beef. This not only adds a familiar cured twang to the meat but also keeps it rosy pink as it cooks. Without the curing salt, the pastrami would turn grey.

The corned beef at Katz’s is cured for a full four weeks in a saltwater brine. This old-fashioned method of curing involves soaking the meat in a mixture of water, salt, sugar, and pickling spices for an extended period of time. During this time, the meat absorbs the flavors of the brine and becomes tenderized.

Pastrami, on the other hand, is corned beef that has been smoked and seasoned with additional spices, such as garlic and black pepper. It is then steamed and sliced thinly for sandwiches.

To make corned beef like Katz’s Deli, it’s important to follow the curing process carefully and allow enough time for the meat to absorb the flavors of the brine. The end result will be tender, flavorful corned beef that can be enjoyed on its own or in a sandwich.

Creating The Perfect Seasoning Blend

The next step in making corned beef like Katz’s Deli is to create the perfect seasoning blend. The seasoning blend is what gives the corned beef its signature flavor and aroma.

To make the seasoning blend, mix together 4 tablespoons of coarse ground black pepper, 2 tablespoons of ground coriander powder, 1 tablespoon of brown sugar, 1 tablespoon of paprika, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of ground mustard powder in a bowl.

Once the corned beef has finished brining, remove it from the brine and pat it dry with paper towels. Roll the beef in the seasoning blend, making sure to coat it well on all sides.

For an extra smoky flavor, you can also add a few drops of liquid smoke to the seasoning blend. However, this is optional and not necessary for creating an authentic Katz’s Deli-style corned beef.

After coating the beef in the seasoning blend, wrap it tightly in foil and place it on a rack in a slow cooker or smoker. Slow cook the beef for at least 10 hours on low heat or smoke it with indirect heat until it reaches an internal temperature of 160°F.

Once the beef is cooked, let it rest for at least 6 hours in the refrigerator. When ready to serve, slice the corned beef thinly against the grain and serve it on toasted rye bread with brown mustard. Don’t forget to serve pickles and coleslaw on the side for an authentic deli experience!

Cooking And Serving Your Corned Beef

Once your corned beef has finished brining, it’s time to cook and serve it. There are a few different methods you can use, depending on your preferences and available equipment.

One traditional method is to boil the corned beef. To do this, place the meat in a large pot and cover it with plenty of water. Add a tablespoon or two of pickling spice, along with garlic, onion, carrot, and celery if desired. Bring everything to a boil, then reduce the heat to maintain a steady simmer. Cook until the corned beef is completely tender when pierced with a fork, which should take about 3-4 hours. Remove the corned beef from the pot and slice it across the grain to serve.

Another option is to slow-cook the corned beef in a crockpot or slow cooker. Line the insert of your slow cooker with small redskin potatoes and sliced aromatic vegetables like carrots, onion, celery, and thyme. Place the corned beef on top of the vegetables and add water or stock until it just covers the meat. Cook on low for about 8 hours, then add cabbage wedges and continue cooking for another hour until everything is tender.

No matter which cooking method you choose, be sure to let your corned beef rest for a few minutes before slicing it against the grain. This will help ensure that each slice is tender and easy to chew.

To serve your corned beef like Katz’s Deli, try pairing it with classic sides like boiled potatoes and steamed cabbage. You can also serve it on rye bread with mustard for a classic Reuben sandwich. Don’t forget to save any leftover cooking liquid for making soup or gravy!

Tips And Tricks For Perfecting Your Katz’s Deli-Style Corned Beef

If you want to make corned beef that tastes just like Katz’s Deli, there are a few tips and tricks you can follow to ensure success.

Tip 1: Use the Right Cut of Beef

To get the best results, it’s important to use the right cut of beef. Katz’s Deli uses brisket, specifically the leaner flat cut. This cut has just enough fat to keep the meat moist while cooking, but not so much that it becomes greasy. Look for a brisket that is around 3-4 pounds for best results.

Tip 2: Use Pink Curing Salt

Katz’s Deli uses pink curing salt in their corned beef, which helps to preserve the meat and keep it rosy pink as it cooks. This type of salt is enriched with sodium nitrite and can be found at specialty food stores or online. Be sure to follow the instructions carefully when using this type of salt, as too much can be harmful.

Tip 3: Add Flavor with Spices

To get that distinctive Katz’s Deli flavor, you’ll need to add some spices to your brine. The restaurant uses a combination of coriander, black pepper, and other spices in their rub. You can find pre-made pickling spice blends at most grocery stores, or you can create your own by combining whole spices like mustard seed, allspice, and bay leaves.

Tip 4: Cook Slowly and Gently

To ensure tender, flavorful corned beef, it’s important to cook it slowly and gently. Katz’s Deli boils their corned beef for several hours until it is tender and fully cooked. You can also try cooking your corned beef in a slow cooker or oven for a more hands-off approach.

By following these tips and tricks, you can create delicious corned beef that rivals the famous Katz’s Deli in New York City. Don’t be afraid to experiment with different spices and cooking methods to find your perfect recipe.