The "Katz's Hack"
The Deli Counter Lunch
There is no shame in a clever shortcut. The brilliance of this method lies in its sheer pragmatism, bypassing a multi-week cure by commandeering a Boar's Head supermarket corned beef. By treating it with a coarse spice rub, hardwood smoke, and a two-hour steaming phase inside heavy-duty foil at 275°F, the tough brisket melts into quivering slices of pepper-crusted beef—pile them on seeded rye and pass the mustard.
Before you start
Plan for a three-day timeline to achieve the proper texture and flavor.
While the active work is minimal, the necessary desalination, overnight air-drying, and post-smoke resting periods cannot be rushed if you want authentic results.
Ingredients
- uncooked corned beef brisket3 1/2 lb
- whole black peppercorns4 tbsp
- whole coriander seeds2 tbsp
- ground coriander1 tbsp
- brown sugar1 tbsp
- sweet paprika1 tbsp
- garlic powder2 tsp
- onion powder2 tsp
- whole yellow mustard seeds1 tsp
- ground mustard powder1 tsp
Method
- 01
Submerge the corned beef in cold water to extract the commercial curing salt.
Place the brisket in a large pot, cover completely with cold water, and refrigerate for 12 to 24 hours, changing the water once halfway through to ensure the final meat is not ruinously salty.
- 02
Trim the fat cap to an even thickness of one-eighth of an inch.
Pat the desalinated meat mostly dry with paper towels, leaving just enough surface moisture to act as an adhesive for the rub.
- 03
Crush the whole peppercorns and seeds into a coarse, gravel-like texture.
Use a meat mallet or heavy pan to crack the black peppercorns, whole coriander, and whole mustard seeds inside a heavy bag, taking care not to pulverize them into dust.
- 04
Coat the brisket aggressively with the combined spices.
Mix the cracked seeds with the ground coriander, brown sugar, paprika, garlic powder, onion powder, and mustard powder, pressing the rub firmly into all sides of the meat.
- 05
Dry the rubbed meat on a wire rack in the refrigerator overnight.
Leaving it uncovered allows the exterior to dry out slightly, which is essential for the smoke to properly adhere the following day.
- 06
Smoke the meat over indirect heat at 225°F until a dark mahogany bark forms.
Use mild woods like apple or oak and smoke the meat fat-side up for 3 to 4 hours, pulling it when the internal temperature reaches 160°F.
- 07
Wrap the smoked pastrami tightly in foil and refrigerate it overnight.
This resting period allows the smoke flavor to deeply penetrate the meat and the connective tissues to relax before the final cooking phase.
- 08
Steam the chilled pastrami over simmering water for about two hours.
Place the meat on a wire rack inside a tightly covered roasting pan, ensuring the water doesn't touch the beef, and steam until a thermometer slides into the thickest part with zero resistance at 203°F.
- 09
Slice the hot meat thinly across the grain using a very sharp knife.
Avoid using an electric slicer, which will inevitably tear the tender, gelatinous meat to shreds.
Notes
Build the David Special.
For a brilliant employee meal hack, skip the rye bread and slice a fried, square potato knish in half to use as a bun, smearing it with sharp deli mustard and piling the hot pastrami inside with a pinch of sauerkraut.
Respect the mustard rule.
Traditional Jewish-American pastrami should be served exclusively with a sharp brown or yellow deli mustard; requesting mayonnaise is considered a severe culinary transgression.