Saturday, July 30, 2016

Kosher-Style Deli Corned Beef

Developed July, 2016. The usual method of preparing corned beef brisket by simmering for many hours with cabbage, carrots, onions, and potatoes produces a satisfying meal but does not yield a product like the juicy tender meat stacked up on rye bread in a kosher-style corned beef sandwich. What is the delicatessen secret? Very simple, don’t boil, steam!
2 to 3 lb corned beef brisket (point cut is preferred but flat cut is more commonly sold)
spice packet
Remove the meat from its wrapping but do not rinse. Arrange, with the fat cap uppermost, in the insert of a steamer pot or directly on the stainless-steel basket in an improvised steamer. Sprinkle the spices from the enclosed packet evenly on the upper surface. Start the steamer with about a half inch of water, leaving room for the ample fluid that will be released from the meat as it cooks. Adjust the heat to maintain slow steaming, restoring water as needed. Steam 3 hours or until a carving fork penetrates easily. Let cool, covered in steamer. To serve, slice thinly across the grain, removing and discarding the ample fat. Reheat slices in a steamer as needed.