Re-heating thick cut moist deli pastrami????

[Sasha]

How best to do it so as not to lose its essential moistness, fat, and flavor?

I'm talking about Langer's for those who have tried this specifically. Thanks all.

[WildSwede]

I have had success with putting it in waxed paper and microwaving it until warm. It also works with their sandwiches (leave it in the paper they wrap it in and nuke it).

[eve]

I would take the meat off the sandwich (if that's what it's on) and put it on top portion of a double boiler)-covered. Good luck

[TomSwift]

I often get a whole Langer's pastrami brisket hand cut and reheat for a few days. I've had success in the microwave, at half power, for 15-20 seconds, depending on the amount of meat. Much better still (but lots more trouble and dishes to wash) is to GENTLY (ie, over barely simmering water) steam the meat in no more than 2 layers. The danger here is that steaming over boiling water will dry out the meat and it will be inferior to nuking it.

[Sasha]

Really? Surprising. I would have thought the opposite - that the microwave would either dry it out or result in a rubbery texture. It would be a shame with this quality of meat.

[TomSwift]

You've got to be careful and watch it through the window. It's at the point where the fat has just begun to glisten and before it starts to pop and crackle that you want to remove it.

[WildSwede]

Yup, as I stated, nuke it until warm - not HOT and the result will be juicy, warm, delicious pastrami.

[Christine]

I'm going to post this a second time and see if the moderators take it away again:

TomSwift: do you buy the briskets from Langer's whole or already hand cut? (This is a cooking tip, I reckon, and appropriate for this board, because I, too, would love to reproduce this excellent sandwich at home.) Also, what's the general price range for the whole brisket?

Thanks

(If this is deemed inappropriate again, please let me know why: chaosinthekitchen...at...Yahoo...dot...com.)

[ES]

Just try lightly steaming it till barely warm. I like to put maybe 1/4-1/2 inch of water in a pan and set to a simmer, then put a single layer of pastrami in a metal strainer i have and gently warm it briefly on each side. No fail method

[Sam D.]

What I've done is to wrap it in plastic, then in foil and steam it for approximately 5-10 minutes depending on how much you are reheating. I've used the same method for sliced brisket and corned beef with excellent results compared to other ways I've tried.

[GUNTHERBADOU]

Of all the methods, the plastic wrap and foil then steamed has been the best so far. I have always used "QUEBEC SMOKED MEAT" and there's no better way. Take it from the steamer ONE minute before you think it's going to be ready.