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pastrami &corned beef

  • r

just for the record,
I Believe that it is purely a myth that non glatt places have better food particularly cb,&pastrami.
the fact is,that places like 2ave deli,bens,bens best,and fine and Schapiro all buy their meats already
pickled & smoked .places like schmulke Bernstiens a"h
and after them Grand Deli a"h ,had far superior meats then the above mentioned places.it so happens that both these places,cured ,pickled, & smoked their own stuff.
the real trick to good past,&cb is in how it is steamed.
steaming the meat makes it tender& soft.
there is another school of thought which katz's deli
[traif as they come]believes in ,that is they only hand carv the meat ,never using a slicer.
places like mendys,essex on coney,and believe it or not [kD] all can give u a very tasty sandwich as well,again ,only when the meat is steamed properly.
by the way those places also buy their meats already
pickled & smoked

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  1. Well I mostly disagree.

    I don't know about all the places you mentioned above, but Ben's Best, Ben's and 2nd Ave all cure their own corned beef. Yes, they all come pickled and smoked, but the best delis get their meat from Empire National in Williamsburg, which provides the finest meat.

    The individual store's curing process adds the distinctive flavors that make the corned beef so good.

    Honestly, I've been to Mendy's three times. Never have I had a sandwich that comes close to 2nd Ave or Ben's Best. Simply put Glatt Kosher will not be as good, b/c it doesn't have to be.

    Glatt kosher food has a built in market. They compete against only other glatt kosher places, which for delis means little competition.

    Places like 2nd Ave, Ben's Best, Lido Beach Deli, etc.. all compete with non-kosher places. They have no built in base and must be great to survive.

    This statement is almost 100% true. One of the best ways to find a good restaurant is to look for a non-glatt meat restaurant. They are of almost universal excellence.

    4 Replies
    1. re: Josh

      I eat both glatt and non glatt meat. I will say that I find that the non-glatt butchers and delis are better.

      I find this most obviously in a couple of cuts. Rib Roasts and Pot Roast are two cuts that come to mind. When i buy glatt and cook it, I always find myself saying "This is okay, for glatt".

      Now, I really dont know why this is. In my mind, I think that somehow all the extra stringency of the glatt process somehow tires out glatt meat. :) I know that is absolutley BS, but that is my mental model.

      I would love a more plausible reason.

      On another note, it would be nice to find a places that bought fresh meat and did the whole process themselves. Seems to me it would be worth the effort.

      1. re: Baruch

        I have a glatt process because I am glatt, jonathan glatt.

      2. re: Josh

        what is it about the nonglatt delis that make them
        almost "universally excellent" ?do they inject more
        nitrates, or is it the way they layer the bayleaves ,
        peppercorns& other pickling Spices?

        1. re: Josh

          what is it about the nonglatt delis that make them
          almost "universally excellent" ?do they inject more
          nitrates, or is it the way they layer the bayleaves ,
          peppercorns& other pickling Spices?

        2. Any deli in williamsburg make great glatt cb and pastrami that would be worth sending to out od state relatives? I want 2nd ave quality but most likely glatt.

          1 Reply
          1. re:

            Gottlieb's is good for other food, but I've never tried their pastrami or corned beef.

          2. How can you say "I Believe that it is purely a myth that non glatt places have better food particularly cb,&pastrami"??? It's not a myth when nearly every poster has said he/she has tried both and has preferred the non-glatt places. It's not a statement that non-glatt food is better than glatt, that would indeed be a myth.

            1. I'm not looking to pile on, although I too disagree with you. But I was struck by your comment about KD (Kosher Delight, a glatt fast-food store) because I know from experience that my local KD (Ave J) makes a delicious turkey sandwich (part of it is excellent club bread). So having a somewhat open (some might say empty) mind, I will now try their CB and Pastrami and let you know.

              1. I THINK ABELES & HEYMANN MAKES THE BEST KOSHER CORNED BEEF AND PASTRAMI. FOR THE MOST PART YOU WILL ONLY FIND IT IN PRE-SLICED CONSUMER PACS.

                THE REASON, IT IS MORE EXPENSIVE THAN THE OTHER BRANDS. MOST KOSHER AND GLATT KOSHER DELIS WON'T SPEND THE EXTRA FEW CENTS, BECAUSE THEY ARE TOO CONCERNED WITH THE BOTTOM LINE. IF YOU READ THE INGREDIENTS YOU WILL SEE THEY ONLY CURE THE C.B. AND PAST. WITH WATER, SALT, SODIUM ERYTHORBATE, AND SODIUM NITRITE. IF YOU READ THE INGREDIENTS OF SOME OF THE OTHER BRANDS YOU WILL FIND AMONG OTHER THINGS SODIUM PHOSPHATE AND CARAGEENAN. THESE TWO INGREDIENTS INCREASE THE WATER YIELD AS WELL AS CHANGE THE COMPOSITION OF THE PRODUCT YOU ARE BUYING.

                THE BEST WAY TO EAT ABELES AND HEYMANN C.B. AND PASTRAMI IS TO THROW THE PACKAGE INTO THE MICROWAVE FOR ABOUT 35-45 SEC. TO HEAT IT UP. IT WILL TASTE INCREDIBLE. DON'T TAKE MY WORD FOR IT, TRY IT YOURSELF.