Chef Sean Archer of San Antonio’s Max and Louie’s New York Diner knows a thing or two about pastrami sandwiches. It’s the most requested item on the menu at the popular North Side restaurant, and he ...
Instructions: Fill a large pot with 12 cups cold water. Add the kosher and pink curing salts, granulated and brown sugars, honey, pickling spice, coriander, mustard seeds and garlic. Bring to a boil ...
New York pastrami is a cultural icon with roots going back to Jewish delis in the early 1900s. It is therefore synonymous with tradition and nostalgia, making it an important part of the city's ...
Bring all those ingredients to a boil and then chill completely. Add the sirloins, completely submerged. After 48 hours, rinse the sirloin, and rub with a pastrami spice mixture. Smoke for 2 hours at ...
The Pioneer Woman on MSN
This pastrami sandwich is piled high and full of flavor
Don't skimp on the spicy brown mustard. 😋 ...
Pastrami has more of a smoky flavor with a little extra spice whereas corned beef is salty but has a simpler flavor. Corned ...
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