How to Make Corned Beef Like Katz’s Deli

Katz’s Delicatessen in New York City is famous for their melt-in-your-mouth pastrami sandwiches. People come from all over to get a taste of their hand-carved pastrami piled high on rye bread. But did you know that Katz’s pastrami starts out as corned beef? That’s right – to get pastrami like Katz’s, you first have to make corned beef like Katz’s.

In this article, I’ll walk you through the step-by-step process to make corned beef at home that rivals the iconic Katz’s Deli in flavor and texture. With just a few simple ingredients and following some key techniques you’ll be amazed that you can recreate this delicatessen classic in your own kitchen.

Overview of the Katz’s Corned Beef Process

Here’s a quick rundown of how Katz’s makes their famous corned beef:

• Curing The beef brisket is cured for 3-4 weeks in a brine made of salt, spices, and curing salt This long curing time infuses the meat with flavor.

• Cooking method: Katz’s corned beef is cooked in water. The low and slow braising results in fork-tender meat.

• Flavorings: The brine has just the right balance of salty, spicy, and garlicky flavors. This gives the corned beef a robust and complex taste.

• Quality of meat: Katz’s uses high-quality beef brisket. The ample marbling gives the finished corned beef a rich, moist texture.

Now let’s look at how to achieve similar results at home.

Step 1: Select the Right Brisket

To make corned beef like Katz’s, you have to start with the right cut of meat. Katz’s uses beef brisket, which comes from the chest area of the cow. When buying brisket, look for the following:

• Choose flat cut brisket: The flat cut has more consistent thickness and shape which makes it easier to cure and cook evenly.

• Look for ample marbling: The intramuscular fat streaks through the meat add moisture, flavor, and tenderness. Go for a grade of USDA Choice or higher.

• Get an untrimmed brisket: You want a good layer of fat cap on top to protect the meat during curing and cooking.

• Aim for 3-4 pounds: This size fits well into home curing containers and cooks up to serve 4-6 people.

Getting a high-quality brisket with marbling sets you up for corned beef success like Katz’s right from the start.

Step 2: Make the Curing Brine

Now it’s time to make the magical brine that will transform the brisket into corned beef. Katz’s brine has a simple recipe but complex flavor. Here is my recipe to replicate it at home:

Ingredients:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons pink curing salt
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 1 tablespoon red pepper flakes

Instructions:

1. Combine all ingredients in a large pot and bring to a boil. Stir to dissolve the salt and sugar.
2. Remove from heat and let cool completely before using.
3. Place brisket in a non-reactive container and pour brine over to submerge.
4. Cure in the refrigerator for 5-7 days, flipping the brisket halfway through.

The salt penetrates the meat, giving it the distinctive corned beef flavor. The sugar offsets some saltiness. The pink curing salt keeps the meat safe. And the spices infuse a depth of aroma and taste.

Step 3: Cook the Corned Beef

After curing, it’s time to cook up the corned beef. Katz’s uses a braising method to make it extra tender.

Instructions:

1. Rinse brisket and pat dry. Trim off any hardened fat cap or sinew.
2. Place brisket in a large pot and add water to cover. Bring to a boil then reduce to a gentle simmer.
3. Cover and cook for 2 1/2 – 3 hours until fork tender. Top up the water level as needed.
4. Remove brisket from liquid and let rest 15 minutes before slicing across the grain.

The moist heat environment gently breaks down the collagen in the brisket resulting in supple, sliceable meat like you get at Katz’s Deli.

Step 4: Slice and Serve

You did it! Now all that’s left is to slice up your Katz’s-worthy corned beef and pile it high on rye bread. Here are some serving tips:

• Let the brisket rest 15 minutes before slicing to allow juices to absorb back into the meat.

• Cut across the grain in thin slices for the most tender bite.

• Opt for marble rye or seeded rye bread just like Katz’s serves.

• Pair it with spicy brown mustard and maybe a kosher dill pickle on the side.

Now you can create your own Katz’s-style corned beef sandwich right at home! I recommend making a big batch since leftovers hold up well for a week in the fridge.

Expert Tips for Katz’s Style Corned Beef

Here are some additional pointers from my trials making Katz’s corned beef at home:

• Cure for the full timeframe: Don’t cut the curing time short. The longer brine time deeply seasons the meat.

• Weigh down the brisket: Use a plate to keep the brisket fully submerged in the brine during curing.

• Simmer gently: Let the brisket cook low and slow. High heat can make the meat tough.

• Rest before slicing: Letting the brisket rest allows juices to reabsorb for better sliceability.

• Save the broth: The concentrated corned beef broth makes an incredible base for soups or stews.

• Adjust for personal taste: Feel free to tweak the brine recipe based on your flavor preferences.

Frequently Asked Questions

If you’re new to making corned beef, here are answers to some common questions:

What is the curing process?

Curing involves soaking meat in a seasoned saltwater brine. This both flavors the meat and preserves it.

What does corned mean?

In the past, corned referred to the large salt kernels (corns) used to cure meats. Now it means the process of salt curing beef.

What meat cuts can be corned?

Brisket is the most common, but you can also corn chuck roasts, round roasts, and turkey breast.

Can I skip the pink curing salt?

No, the pink salt is needed to prevent bacterial growth and keep the meat safe.

How long does corned beef last?

Properly cured and cooked corned beef will last 5-7 days refrigerated. Freeze for longer storage.

Ready for Corned Beef Perfection

As you can see, making corned beef with all the rich flavor and sumptuous texture of Katz’s Delicatessen is totally doable at home.

Start with a quality brisket, cure it patiently in a well-seasoned brine, simmer it gently until fork-tender, then savor it in all its glory piled atop rye bread. I hope you’ll give this recipe a try and discover just how easy it is to recreate this NYC deli classic. Just wait until you taste your very own homemade version – it’s a corned beef lover’s dream!