🗳️ The great debate

Corned beef or pastrami on rye?

Same brisket, two cures. Brined and simmered until it slices pink and tender, or rubbed with pepper and coriander, smoked and steamed. The deli counter's oldest argument.

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🇺🇸 United States

Corned beef

Cure your own brisket for six days in a salt, sugar and pink curing salt brine, simmer it in a low oven, then slice it thin, steam it and pile it on rye with deli mustard.

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🇺🇸 United States

Pastrami

Inspired by, not official: store-bought corned beef soaked to pull out salt, crusted with cracked black pepper and coriander, smoked low, finished in foil to 203°F and hand-sliced onto rye with mustard, the way Katz's Delicatessen serves it.

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