Katz’s Delicatessen, a New York City institution since 1888, is renowned for its mouth-watering corned beef sandwiches. The deli’s signature dish has been a staple of American cuisine for over a century, with fans flocking from far and wide to taste the tender, flavorful meat. But have you ever wondered how Katz’s Deli cooks its corned beef to perfection? In this article, we’ll delve into the deli’s secrets, exploring the traditional methods and techniques that make its corned beef truly unforgettable.
A Brief History of Corned Beef
Before we dive into the cooking process, let’s take a brief look at the history of corned beef. This cured meat has its roots in 17th-century Ireland, where it was made by soaking beef in a mixture of salt, water, and saltpeter. The process, known as corning, allowed the meat to be preserved for long periods, making it a staple of the Irish diet. As Irish immigrants arrived in the United States, they brought their corned beef recipes with them, adapting to the local ingredients and cooking techniques.
The Katz’s Deli Corned Beef Recipe
So, what makes Katz’s Deli corned beef so special? The answer lies in the deli’s commitment to traditional methods and high-quality ingredients. Here’s a breakdown of the recipe:
Meat Selection
Katz’s Deli uses only the finest cuts of beef, typically the flat cut or round cut of the brisket. The meat is carefully selected to ensure it’s tender, lean, and full of flavor.
Curing Process
The curing process is where the magic happens. Katz’s Deli uses a secret blend of spices, including salt, black pepper, coriander, and mustard seeds, to create a distinctive flavor profile. The meat is rubbed with the spice mixture and left to cure for several days, allowing the flavors to penetrate deep into the meat.
Cooking Method
Once the meat is cured, it’s time to cook it. Katz’s Deli uses a traditional steaming method, where the meat is placed in a steamer basket and cooked for several hours. The low heat and moisture help to break down the connective tissues in the meat, making it tender and juicy.
Steaming vs. Boiling
So, why does Katz’s Deli prefer steaming over boiling? Steaming allows for a more gentle cooking process, which helps to preserve the delicate flavors and textures of the meat. Boiling, on the other hand, can result in a tougher, more overcooked product.
A Step-by-Step Guide to Cooking Corned Beef like Katz’s Deli
Now that we’ve explored the Katz’s Deli recipe, let’s take a closer look at the cooking process. Here’s a step-by-step guide to cooking corned beef like a pro:
Step 1: Prepare the Meat
Start by selecting a high-quality cut of beef, such as the flat cut or round cut of the brisket. Trim any excess fat and season the meat with a mixture of salt, black pepper, coriander, and mustard seeds.
Step 2: Cure the Meat
Rub the spice mixture all over the meat, making sure to coat it evenly. Place the meat in a large container or zip-top bag, and refrigerate for several days to allow the flavors to penetrate.
Step 3: Steam the Meat
Once the meat is cured, it’s time to steam it. Place the meat in a steamer basket, and steam it for several hours, or until it reaches an internal temperature of 160°F (71°C).
Step 4: Slice and Serve
Once the meat is cooked, let it rest for 10-15 minutes before slicing it thinly against the grain. Serve the corned beef on rye bread with your favorite toppings, such as mustard, pickles, and sauerkraut.
Tips and Variations
While the traditional Katz’s Deli recipe is a classic, there are plenty of ways to mix things up. Here are a few tips and variations to try:
Using a Slow Cooker
If you don’t have a steamer, you can also cook the corned beef in a slow cooker. Simply place the meat in the slow cooker, add some liquid (such as beef broth or water), and cook on low for 8-10 hours.
Adding Aromatics
To add extra flavor to your corned beef, try adding some aromatics to the steamer basket. Onions, carrots, and celery are all great options, and can add a depth of flavor to the meat.
Using Different Cuts of Meat
While the flat cut or round cut of the brisket is traditional, you can also use other cuts of meat to make corned beef. The navel cut or point cut of the brisket are both great options, and can offer a slightly different flavor and texture.
Conclusion
Cooking corned beef like Katz’s Deli is a labor of love, but the end result is well worth the effort. By following the traditional recipe and techniques outlined in this article, you can create a delicious, tender, and flavorful corned beef that’s sure to impress. Whether you’re a seasoned chef or a culinary newbie, this guide has everything you need to get started. So why not give it a try, and taste the magic of Katz’s Deli corned beef for yourself?
Additional Resources
If you’re looking for more information on cooking corned beef, here are a few additional resources to check out:
- Katz’s Delicatessen: The official website of Katz’s Deli, featuring recipes, menus, and more.
- Epicurious: A comprehensive cooking website featuring recipes, cooking techniques, and more.
- Food Network: A popular cooking channel featuring recipes, cooking shows, and more.
By following these resources and the guide outlined in this article, you’ll be well on your way to creating delicious, authentic corned beef that’s sure to impress.
What is the secret to cooking corned beef the Katz’s Deli way?
The secret to cooking corned beef the Katz’s Deli way lies in the combination of a low and slow cooking method, along with a special blend of spices and seasonings. Katz’s Deli, a famous New York City deli, has been serving up classic corned beef sandwiches for over 100 years, and their method involves cooking the corned beef in a flavorful broth with a blend of spices that adds depth and complexity to the meat.
To replicate this method at home, you’ll need to start by selecting a high-quality corned beef brisket and seasoning it with a blend of spices that includes mustard seeds, coriander seeds, and black peppercorns. You’ll then need to cook the corned beef in a large pot of simmering water, along with some aromatics like onions and carrots, until it’s tender and flavorful. The key is to cook the corned beef low and slow, so that the meat absorbs all the flavors of the broth and becomes tender and juicy.
What type of corned beef should I use for this recipe?
For this recipe, you’ll want to use a high-quality corned beef brisket that’s been cured in a mixture of salt, sugar, and spices. Look for a corned beef that’s labeled as “flat cut” or “first cut,” as these tend to be leaner and more tender than other cuts. You can find corned beef at most supermarkets, or you can order it from a butcher or deli.
When selecting a corned beef, make sure to read the label and look for one that’s been cured with a blend of spices that includes mustard seeds, coriander seeds, and black peppercorns. This will give your corned beef the same flavor profile as Katz’s Deli. You can also ask your butcher or deli to recommend a high-quality corned beef that’s suitable for this recipe.
How long does it take to cook corned beef the Katz’s Deli way?
Cooking corned beef the Katz’s Deli way requires some time and patience, as the meat needs to be cooked low and slow to become tender and flavorful. In total, you can expect to spend around 3-4 hours cooking the corned beef, although most of this time is hands-off.
The cooking time will depend on the size and thickness of your corned beef, as well as your personal preference for tenderness. As a general rule, you’ll want to cook the corned beef for at least 3 hours, or until it reaches an internal temperature of 160°F. You can then let it rest for 30 minutes before slicing it thinly and serving it on rye bread with mustard and pickles.
Can I cook corned beef in a slow cooker or Instant Pot?
While traditionalists may argue that corned beef should only be cooked on the stovetop or in the oven, you can actually cook it in a slow cooker or Instant Pot with great results. In fact, these appliances can be a convenient and hands-off way to cook corned beef, especially if you’re short on time.
To cook corned beef in a slow cooker, simply place the meat in the cooker with some aromatics and spices, and cook on low for 8-10 hours. To cook it in an Instant Pot, place the meat in the pot with some liquid and spices, and cook on high pressure for 90-120 minutes. Either way, you’ll end up with tender and flavorful corned beef that’s perfect for sandwiches or salads.
What’s the best way to slice corned beef for sandwiches?
Slicing corned beef for sandwiches is an art that requires some skill and patience. To get thin, even slices, you’ll want to use a sharp knife and slice the meat against the grain. This means slicing in the direction of the lines of muscle that run through the meat.
For a classic Katz’s Deli-style sandwich, you’ll want to slice the corned beef thinly, so that it’s almost falling apart. This will make it easy to pile high on rye bread with mustard and pickles. To slice the meat, place it on a cutting board and slice it in a smooth, even motion, using a gentle sawing action to help the knife glide through the meat.
Can I serve corned beef with anything other than rye bread and mustard?
While rye bread and mustard are the classic accompaniments to corned beef, you can actually serve it with a variety of other breads and condiments. Some popular options include pumpernickel bread, sourdough bread, and even bagels or English muffins.
In terms of condiments, you can try serving corned beef with a variety of mustards, such as Dijon or whole-grain mustard. You can also try serving it with mayonnaise, chopped onions, or even a fried egg. The key is to find a combination that you enjoy, and that complements the rich, meaty flavor of the corned beef.
How do I store leftover corned beef?
Leftover corned beef can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months. To store it in the refrigerator, simply wrap the meat tightly in plastic wrap or aluminum foil and place it in a covered container.
To freeze corned beef, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. When you’re ready to eat it, simply thaw the meat in the refrigerator or at room temperature, and slice it thinly before serving. You can also reheat leftover corned beef in the oven or on the stovetop, although it’s best served cold or at room temperature.