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Sep 21, 2006 07:44 PM

Pastrami and Corned Beef

I am having friends over for lunch Saturday and I am ordering take out from our local Jewish deli. They serve breakfast until 11 am on Saturday and said that I couldn't pick up the meat earlier because the meat wouldn't be warm or hot. My dilemma is if I pick up the meat the day before, how should I warm it up? Microwave, steam or what? I do have to get the freshly made rye bread early on Saturday however. Perhaps I am making too much out of a simple occasion. Thanks for your input.

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  1. Microwave with a wet papertowel loosely placed on top of the meat has worked well for me in the past.

    2 Replies
    1. re: LHT

      microwaving changes the texture of the meat and makes the meat chewier

      1. re: byrd

        That is especially true of leaner cuts.

    2. Try steaming it- in a vegetable steamer over a pot of water.

      1. Definitely steam, over lightly boiling/simmering water. The texture and warming will be more even and gentle than in a microwave.

        1. I've had good luck baking it in a pan with water on the bottom and covering it with aluminum foil.

          1. I don't know if I'm stating the obvious, but Rosh Hashana starts at sundown on Friday 9/22. Is your particular deli even going to be open on Saturday?

            1 Reply
            1. re: hbgrrl

              guessing the OP meant the deli closed on friday, and his meal he's prepping for is Saturday.

              steaming (gently!) is the way to go. That's the way most hot pastrami is served in delis anyhow.