How to Make Melt-in-Your-Mouth Corned Beef Just Like Katz’s Deli

As a native New Yorker, I grew up eating pastrami and corned beef sandwiches piled sky-high from iconic delicatessens like Katz’s Deli. That salty, peppery beef layered between soft rye bread is the stuff delicatessen dreams are made of!

After moving away from New York City, I really started to miss those giant Katz’s sandwiches. I tried ordering corned beef from delis near me, but it just wasn’t the same. That’s when I decided to learn how to make corned beef at home that would rival the best delicatessens in NYC.

After lots of trial and error in my kitchen I finally perfected my recipe for Katz’s-style homemade corned beef. Now I can get that same melt-in-your-mouth tender and flavored beef without hopping on a plane to Manhattan!

Here’s my step-by-step guide on how to make deli-style corned beef at home. Follow these tips and techniques for sandwiches that will transport you right back to Katz’s legendary dining room on East Houston Street:

Ingredients You’ll Need

• 3-4 lbs beef brisket
• 1/2 cup kosher salt
• 2 tablespoons of Prague Powder #1 (curing salt)
• 3 tablespoons brown sugar
• 3 tablespoons black peppercorns
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 tablespoon mustard seeds
• 1 tablespoon coriander seeds
• 4 cups water or beef broth

Selecting the Right Brisket

• Choose a 3-4 lb beef brisket with a good marbling of fat. The fat helps keep the meat moist and tender as it cooks.
• Opt for a first-cut brisket over the fattier point-cut. The first-cut is leaner with a better meat-to-fat ratio.
• Make sure the brisket is fresh, not frozen. Frozen briskets tend to dry out during cooking.

Creating the Dry Cure

• In a small bowl, mix together the kosher salt, Prague Powder #1, brown sugar, and black peppercorns. The Prague Powder helps preserve and cure the meat.
• Rub the dry cure all over the brisket, coating all sides evenly. Wrap tightly in plastic wrap.
• Place the wrapped brisket in a rimmed pan or on a plate. Refrigerate for 5-7 days, flipping occasionally. The salt penetrates and cures the meat.

Making the Brine

• In a large pot, bring the water/broth, crushed garlic, bay leaves, mustard seeds, and coriander seeds to a boil.
• Once boiling, remove from heat and let cool completely. This will become your brine.
• Add the brisket to the cooled brine. If needed, weigh down with a plate to keep submerged.
• Cover and refrigerate for 2-3 weeks. Flip the brisket every few days.

Cook the Corned Beef

• Preheat oven to 300°F. Remove brisket from brine and rinse well.
• Place brisket fat side up in a roasting pan. Add 1 cup water to the bottom of the pan.
• Cover pan tightly with foil. Cook for about 3 hours.
• Remove foil and continue cooking until brisket reaches 195°F internally, about 1 more hour.
• Allow brisket to rest 30 mins before slicing against the grain.

Tips for Perfect Katz’s-Style Corned Beef

• Cook low and slow. The long cooking time tenderizes the meat. Go for 200°F+ internal temp.
• Keep the brisket moist. Cover with foil and add some water to the roasting pan.
• Slice across the grain for maximum tenderness. Cut the brisket across the muscle fibers.
• Pile it high on rye! Layer the sliced beef with mustard on fresh deli rye for the ultimate sandwich.

With this recipe, I can now enjoy fall-apart tender corned beef with big flavors of garlic, pepper, and warm spices It takes some time and planning, but the wait is well worth it! The end result is better than any corned beef sandwich I’ve found outside of New York City.

For authentic Katz’s flavor at home, be sure to:

• Start with a nice marbled brisket for best texture
• Use both a dry cure and a wet brine for full flavor
• Cook long and slow, about 4 hours at 300°F
• Keep the meat moist by covering in foil while cooking
• Let the brisket rest before slicing against the grain

I like to serve my homemade Katz’s-style corned beef with all the classic fixings. Pile the sliced beef high on rye bread and add spicy mustard, sauerkraut, and Swiss cheese for an incredible New York deli taste.

Frequently Asked Questions About Making Corned Beef:

How long does corned beef last in the fridge?

Properly cured and cooked corned beef will last 3-4 weeks refrigerated when stored in an airtight container. The high salt content helps preserve the meat.

What’s the difference between pastrami and corned beef?

Pastrami starts as a cured corned beef brisket that is later smoked and steamed for a flavor that’s more intensely spiced. Both are made from brisket.

What cut of beef is best for corning?

Choose a brisket for corning over other cuts. Brisket has the perfect balance of fat and meat that stays moist and tender when cooked low and slow. Go for a first-cut brisket.

Can you use pork or chicken instead?

Stick with brisket for authentic Katz’s-style flavor. The brining works best with the marbled texture and fat content of beef brisket. Substituting other meats won’t get the same results.

How do you keep corned beef from being dry?

Cook at a low temp, about 300°F, and cover with foil to steam the meat. Internal temperature should hit at least 195-200°F. Letting it rest also keeps juices locked in.