There’s something truly special about the rich, savory flavor of Jewish deli-style corned beef. It’s a dish steeped in tradition, often served piled high on rye bread with a smear of mustard. This iconic comfort food has roots in Eastern European Jewish cuisine and has become a beloved staple in delis across the US, celebrated for its tender texture and bold seasoning.
Jewish Deli Corned Beef Recipe
Transforming brisket into the iconic Jewish deli corned beef begins with careful preparation and a perfectly seasoned brine. The steps below walk us through bringing this delectable, tender dish to life!
Ingredients
For the Brine:
- 1 gallon of water
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 5 garlic cloves, smashed
- 2 tablespoons pickling spice
- 2 teaspoons pink curing salt (Prague powder #1)
- 1 tablespoon black peppercorns
- 6 cups ice
For the Rub:
- 2 tablespoons whole coriander seeds
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 teaspoon ground mustard
For the Beef:
- 5-pound beef brisket (trimmed of excess fat; leave a thin layer for flavor)
Brining the Brisket
Step 1: Combine the brine ingredients (except the ice) in a large pot. Heat over medium until the salt and sugar dissolve completely. Stir occasionally to avoid sticking at the bottom.
Step 2: Remove the pot from heat and stir in the ice to cool the brine. Ensure the temperature is at 40°F or below before immersing the beef.
Step 3: Submerge the trimmed brisket in the cooled brine. Place a weight on top to keep it underwater. Cover and refrigerate for 5 to 7 days. Turn the brisket daily to ensure even brining.
Preparing the Rub
Step 1: Toast the whole coriander seeds in a dry skillet over medium heat for about 1-2 minutes until fragrant.
Step 2: Use a mortar and pestle or spice grinder to coarsely crush the coriander seeds. Combine with the black pepper, paprika, and ground mustard.
Cooking the Corned Beef
Step 1: Remove the brisket from the brine after 5-7 days. Rinse it under cold water to remove excess salt. Pat the beef dry with paper towels.
Step 2: Coat the brisket generously with the prepared spice rub, pressing it firmly into the meat for maximum flavor retention.
Step 3: Place the brisket in a large pot with enough water to cover. Add a tablespoon of pickling spice for added flavor.
Step 4: Bring the water to a boil, then reduce the heat to a low simmer. Cover the pot and cook gently for about 3 hours, or until the brisket is fork-tender.
Tips:
| Heat Level | Time | Indicators |
|---|---|---|
| Low simmer | ~3 hours | Fork easily pierces brisket |
Serving Suggestions
Slice the Jewish deli corned beef thinly against the grain for optimal tenderness. Serve on rye bread with a layer of spicy mustard and a side of crisp pickles for a classic experience.
Ingredients
To prepare the perfect Jewish deli-style corned beef, we need to ensure every ingredient is measured and prepared with precision. Below is a list of all the ingredients broken into their respective categories for brining, seasoning, and cooking.
Brine Ingredients
- 1 gallon of water
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 4 cloves garlic, smashed
- 2 tablespoons pink curing salt (Prague Powder #1)
- 2 tablespoons pickling spice
- 1 tablespoon black peppercorns
- 1 bay leaf
Spice Rub Ingredients
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon coriander seeds, crushed
- 1 teaspoon mustard seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Corned Beef Preparation
- 4 to 5 lbs beef brisket, trimmed of excess fat
Cooking Add-Ins
- 1 onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, smashed
Here’s a handy breakdown for reference:
| Category | Ingredient | Details |
|---|---|---|
| Brine Base | Water | 1 gallon |
| Kosher Salt | 1 cup | |
| Granulated Sugar | 1/2 cup | |
| Pink Curing Salt | 2 tbsp | |
| Flavoring for Brine | Garlic (smashed) | 4 cloves |
| Pickling Spice | 2 tbsp | |
| Black Peppercorns | 1 tbsp | |
| Bay Leaf | 1 | |
| Spice Rub | Black Pepper (ground) | 1 tbsp |
| Coriander Seeds (crushed) | 1 tbsp | |
| Mustard Seeds | 1 tsp | |
| Smoked Paprika | 1 tsp | |
| Garlic Powder | 1/2 tsp | |
| Onion Powder | 1/2 tsp | |
| Beef | Brisket (trimmed) | 4-5 lbs |
| Cooking Add-Ins | Onion (quartered) | 1 |
| Carrots (chopped) | 2 | |
| Celery (chopped) | 2 stalks | |
| Garlic (smashed) | 2 cloves |
This detailed ingredient list sets us up for perfect results. Using pink curing salt is essential for that iconic corned beef color and flavor, while spices like coriander seeds and mustard seeds lend a robust, deli-style aroma. Fresh vegetables added while cooking ensure a rich, layered taste.
Tools And Equipment
To perfect a Jewish deli-style corned beef, having the right tools and equipment is just as important as the ingredients. With these on hand, we ensure the process is smooth and delivers the authentic results we’re craving.
Essential Tools Checklist
- Large stockpot or container: To prepare and store the brine for the brisket. If using a container, ensure it is non-reactive (plastic, glass, or stainless steel).
- Sharp knife: For trimming the brisket and slicing it thinly against the grain once cooked.
- Cutting board: A sturdy surface for working on the brisket.
- Mortar and pestle or spice grinder: To crush the coriander, mustard seeds, and black pepper for the spice rub.
- Cheesecloth or spice bag: To hold the pickling spices during the cooking process, keeping the broth clear while infusing flavor.
- Tongs: For safely handling the hot brisket and vegetables.
- Instant-read thermometer: To check the internal temperature of the brisket (target: 195°F to 203°F for perfect tenderness).
- Roasting pan or Dutch oven: For simmering the corned beef with vegetables on the stovetop or in the oven.
- Slotted spoon: For easily removing vegetables or large pieces of spice bags from the broth.
Optional Specialty Items
- Vacuum sealer or resealable plastic bags: Useful for storing the brisket in the refrigerator while brining.
- Carving knife: Ideal for getting razor-thin slices of beef, ensuring the iconic deli-style presentation.
Organized Reference of Tools
| Tool/Equipment | Purpose |
|---|---|
| Large stockpot/container | Prepares and stores brine for brisket |
| Sharp knife | Trims the brisket/slices cooked beef |
| Cutting board | Provides a stable trimming/slicing surface |
| Mortar, pestle, or grinder | Cracks whole spices for rub and seasoning |
| Cheesecloth or spice bag | Keeps spices neat while infusing the broth |
| Tongs | Handles hot food safely during preparation |
| Instant-read thermometer | Ensures meat temperature accuracy |
| Roasting pan/Dutch oven | Cooks brisket evenly with added flavors |
| Slotted spoon | Removes cooked vegetables and spice bags easily |
Focusing on these tools ensures that we capture the essence of traditional Jewish deli corned beef, providing the right mix of ease and authenticity during preparation.
Directions
Follow these step-by-step instructions to make Jewish deli-style corned beef at home. Precision and patience are key to achieving the perfect tender, flavorful brisket.
Prep The Brisket
- Start with a 4-5 pound beef brisket, trimmed of excess fat but leaving a thin layer intact to retain moisture.
- Rinse the brisket thoroughly under cold water to remove impurities and pat it dry with paper towels.
- Score the fat cap by making shallow cuts in a crosshatch pattern. This allows the brine and spices to penetrate the meat.
Make The Brine
Prepare a flavorful, seasoned brine essential for curing the brisket.
Ingredients For The Brine:
| Ingredient | Quantity | Notes |
|---|---|---|
| Water | 8 cups (2 quarts) | For dissolving the brine. |
| Kosher salt | 1 cup | Do not substitute. |
| Granulated sugar | ½ cup | Balances the saltiness. |
| Pink curing salt | 1 tablespoon | Creates the iconic pink color. |
| Garlic, peeled | 4 cloves | Adds depth to flavor. |
| Pickling spice | 2 tablespoons | Spices the beef. |
| Black peppercorns | 1 tablespoon | Enhances the brine. |
| Bay leaf | 2 pieces | Imparts an herby aroma. |
- In a large stockpot, combine water, kosher salt, granulated sugar, and pink curing salt. Heat over medium heat, stirring until the salts and sugar dissolve completely.
- Remove the pot from the heat and stir in the garlic, pickling spice, black peppercorns, and bay leaves.
- Allow the brine to cool to room temperature, then refrigerate until thoroughly chilled. The brine must be cold before adding the meat.
Brine The Beef
- Place the brisket in a non-reactive container, like a large food-safe plastic bag or glass dish, ensuring the meat lies flat.
- Pour the cooled brine over the brisket, making sure the meat is fully submerged. If necessary, weigh it down with a plate.
- Cover the container or seal the bag tightly and refrigerate for 5 to 7 days.
- Turn the brisket every day to ensure even brining. This step distributes the curing salts and flavors evenly throughout the meat.
Note: Patience is key here! The longer brining time guarantees deeper seasoning.
Prepare The Spice Rub
The spice rub is vital to mimicking the bold, Jewish deli flavor.
Ingredients For The Spice Rub:
| Ingredient | Quantity |
|---|---|
| Freshly ground black pepper | 1 tablespoon |
| Crushed coriander seeds | 1 tablespoon |
| Mustard seeds | 1 tablespoon |
| Smoked paprika | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
- Toast the coriander seeds and mustard seeds in a dry skillet over medium heat until fragrant, about 1-2 minutes. Let them cool slightly before crushing with a mortar and pestle or spice grinder.
- Combine the toasted spices with black pepper, smoked paprika, garlic powder, and onion powder in a bowl, mixing thoroughly.
- Set the rub aside for seasoning the brisket after brining.
Cooking The Corned Beef
Cooking Jewish deli-style corned beef requires precision and patience to ensure the meat achieves its signature tenderness and layered flavor. Depending on your preference, there are several ways to cook the brisket: slow cooking, boiling, or oven-baking. Let’s explore each method step by step.
Slow Cooking Method
The Slow Cooking Method is perfect for extracting the maximum flavor while achieving melt-in-your-mouth tenderness.
- Place the brined beef brisket into the slow cooker, fat side up.
- Add aromatics, including a halved onion, 2 chopped carrots, 2 celery stalks, and 3 garlic cloves.
- Pour enough water to cover the brisket by about an inch.
- Cover with the lid and cook on Low for 8 to 10 hours, or, for faster results, on High for 4 to 5 hours.
- Check the internal temperature toward the end of cooking; it should reach at least 190°F for tenderness.
Pro Tip: Let the brisket rest in its cooking liquid for 20 minutes before slicing to retain juiciness.
Boiling Method
The classic boiling method for corned beef is a tried-and-true approach for authentic deli-style flavor.
- Place the brined brisket into a large stockpot, fat side up.
- Add 2 quartered onions, 4 peeled and halved carrots, 3 celery stalks, and a few extra garlic cloves for rich flavor.
- Sprinkle in 2 tablespoons of pickling spice, ensuring depth in aroma and taste.
- Fill the pot with water, ensuring the brisket is completely submerged. Bring it to a boil over medium-high heat.
- Once boiling, reduce to a gentle simmer, cover partially, and cook for 3 to 4 hours, or until a fork easily pierces the meat.
- Check the internal temperature periodically. It should reach at least 190°F for slicing.
“Keep in mind that boiling not only achieves tender beef but also creates a flavorful broth you can use for soups or stews.”
Oven-Baking Method
For a slightly caramelized exterior, the Oven-Baking Method is a wonderful alternative.
- Preheat your oven to 325°F.
- Place the brined and spice-rubbed brisket fat side up on a rack in a roasting pan or Dutch oven.
- Add 1 sliced onion, 2 carrots, and 1 celery stalk to the bottom of the pan, then pour in 4 cups of water or beef broth for steam.
- Cover the pan tightly with foil or a lid to trap moisture.
- Bake for 3 to 4 hours, checking occasionally to ensure the liquid hasn’t fully evaporated. Add more water or broth if needed.
- Once the brisket is fork-tender and reaches 190°F to 200°F, remove it from the oven.
- Let the brisket rest under tented foil for 15 minutes before slicing.
| Cooking Method | Cook Time | Internal Temperature |
|---|---|---|
| Slow Cooking | 8-10 hours (Low) or 4-5 hours (High) | 190°F or higher |
| Boiling | 3-4 hours | 190°F or higher |
| Oven-Baking | 3-4 hours | 190°F to 200°F |
Note: Regardless of the method, always carve the corned beef against the grain into thin slices for the most tender and traditional results.
Serving Suggestions
When it comes to serving Jewish deli-style corned beef, simplicity and tradition are key. This savory and tender dish is a true centerpiece, and we recommend pairing it with classic accompaniments that enhance its bold flavors while celebrating its roots in deli culture. Here are some of our go-to serving suggestions:
1. Classic Deli Sandwich
- Slice the corned beef thinly against the grain for optimal tenderness.
- Rye bread is the traditional choice, offering a hearty texture with a slightly sour note that pairs perfectly with the corned beef.
- Spread a generous layer of spicy brown mustard onto one side of the bread.
- Add a crisp layer of kosher dill pickles, either as slices inside the sandwich or served on the side for a refreshing crunch.
2. Corned Beef Platter
For a deli-inspired plate:
- Arrange sliced corned beef on a serving platter.
- Pair it with sides like potato salad, coleslaw, or a serving of latkes (potato pancakes).
- Garnish with a small bowl of horseradish sauce for a zesty complement.
- Add fresh rye bread or bagels on the side for guests to create their own mini sandwiches or pairings.
3. Reuben Sandwich Variation
Take the classic deli sandwich up a notch with a Reuben twist:
- Use toasted rye bread and layer the thinly sliced corned beef with melty Swiss cheese, sauerkraut, and a dollop of Russian dressing.
- Grill the sandwich in a skillet over medium heat with butter until golden brown on both sides.
4. Breakfast or Brunch Options
Transform your leftovers:
- Corned Beef Hash: Dice leftover corned beef and sauté it with cubed potatoes, onions, and peppers for a satisfying hash. Top it with a fried or poached egg for a complete meal.
- Bagels and Corned Beef: Serve the beef with warm bagels alongside cream cheese, capers, and sliced red onions for a deli-style brunch.
5. Pairing Suggestions
Complement the richness of the dish with beverages and sides that balance flavors. Refer to the table below for ideal pairings:
| Category | Recommended Pairing |
|---|---|
| Side Dishes | Coleslaw, Potato Salad, Pickled Vegetables |
| Beverages | Dr. Brown’s Cel-Ray Soda, Dark Beer, Iced Tea |
| Condiments | Spicy Mustard, Horseradish, Russian Dressing |
6. Make It a Crowd-Pleaser
For larger gatherings or celebrations:
- Serve the corned beef as part of a DIY sandwich station with an assortment of deli breads, cheeses, and condiments.
- Offer options like caraway rye, pumpernickel, and marbled bread for variety.
- Include spreads like whole-grain mustard, remoulade, and herbed cream cheese to cater to different tastes.
“Few dishes capture the essence of a Jewish deli like tender, flavorful corned beef.” These serving suggestions will make your homemade masterpiece as satisfying and versatile as what you’d find in the best delis across the country.
Make-Ahead And Storage Tips
When preparing Jewish deli-style corned beef, planning ahead is essential to perfect its signature flavor and texture. Let’s explore how to efficiently make this dish in advance and store leftovers for maximum freshness and taste.
Make-Ahead Preparation
- Brining: Since the brisket requires 5 to 7 days in the brine, we recommend planning your cooking date accordingly. Submerge the brisket completely in the brine and refrigerate for the entire duration, turning it every day to ensure even seasoning. You can safely prepare the brine and start this process up to a week before cooking.
- Spice Rub and Cooking Ingredients: Prepare the spice rub and chop any vegetables (like carrots, celery, or onion) for cooking the day before. Store these prepped ingredients in airtight containers in the refrigerator.
- Cooking Method: Thanks to its tender texture, corned beef can be fully cooked a day or two in advance. After cooking, allow the brisket to cool completely, then wrap it in aluminum foil or plastic wrap and refrigerate. Before serving, reheat in the oven at 300°F while covered to prevent drying, or slice cold for deli sandwiches.
Storage Guidelines
Proper storage is key for keeping that authentic deli flavor. Follow these tips for storing and using leftovers:
| Storage Method | Steps | Shelf Life |
|---|---|---|
| Refrigeration (Short-Term) | Store fully cooked corned beef in an airtight container or wrap tightly in plastic wrap or foil. | 3 to 4 days |
| Freezing (Long-Term) | Wrap cooked and cooled corned beef in heavy-duty foil or freezer-safe bags (removing air). | Up to 2 months |
Reheating Tips
- For Whole Corned Beef: Place the wrapped brisket in the oven at 300°F until warmed through (about 20-30 minutes). Add a splash of broth or water to maintain moisture.
- For Slices: Warm slices in a skillet over low heat with a small amount of water or broth. Cover with a lid to steam them gently.
Pro Tips for Leftovers
- Store Sliced Corned Beef Separately: If possible, slice only what you plan to use. A whole piece of brisket stays fresher than pre-sliced meat.
- Label and Date Freezer Bags: Always label storage bags or containers with the date to ensure you’re using your corned beef within the recommended time.
- Creative Reuse Ideas: Transform leftovers into corned beef hash, fold them into omelets, or layer slices onto a toasted bagel with cream cheese for a modern twist.
By planning ahead and following these storage strategies, we can preserve the rich, savory flavors of Jewish deli-style corned beef and enjoy its versatility in a variety of dishes.
Conclusion
Jewish deli-style corned beef isn’t just a recipe; it’s a celebration of tradition, flavor, and craftsmanship. With the right ingredients, tools, and a little patience, we can bring the authentic deli experience into our own kitchens. Whether served in a classic sandwich or repurposed into creative dishes, this corned beef is sure to impress. Let’s savor every bite and keep this cherished culinary tradition alive.
Frequently Asked Questions
What is Jewish deli-style corned beef?
Jewish deli-style corned beef is a cured and seasoned beef brisket, known for its tender texture and bold flavor. It originates from Eastern European Jewish cuisine and is often served on rye bread with mustard for an authentic deli experience.
What is the key to making authentic Jewish deli corned beef at home?
The key to making authentic corned beef is brining the brisket for 5-7 days with a seasoned brine and using a spice rub made of freshly ground spices. Proper cooking methods, like slow cooking or boiling, ensure the meat is tender and flavorful.
What ingredients are essential for the brine?
Essential brine ingredients include water, kosher salt, sugar, pink curing salt, garlic, pickling spice, black peppercorns, and bay leaves. The pink curing salt is vital for the dish’s traditional flavor and color.
How long should the brisket be brined?
The brisket should be brined for at least 5 to 7 days. Turn it daily to ensure even brining and allow the flavors to penetrate the meat thoroughly.
What tools are necessary for making corned beef at home?
You’ll need a large container for brining, a sharp knife, a cutting board, a spice grinder, an instant-read thermometer, and a roasting pan or Dutch oven. Optional tools like a vacuum sealer or carving knife can also help.
What is the best way to cook corned beef?
Corned beef can be slow-cooked, boiled, or oven-baked. Each method ensures tender meat, but cooking times vary, and the internal temperature should reach 190°F for optimal texture.
How should corned beef be sliced and served?
Corned beef should be sliced thinly against the grain. It’s traditionally served on rye bread with spicy mustard, pickles, or alongside sides like potato salad and coleslaw.
Can I prepare elements of the dish in advance?
Yes, you can prepare the brine, spice rub, and chopped vegetables up to a week in advance. This saves time when it’s time to cook the corned beef.
How do I store leftover corned beef?
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with a bit of broth or water to retain moisture.
What are some creative ways to use leftover corned beef?
Leftover corned beef can be used in corned beef hash, bagel sandwiches, Reubens, or even as a pizza topping. These options make the most of your homemade corned beef.