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Re-Heating Katz's Pastrami and Corned Beef?

We're having 20 pounds of deli meat from Katz's for a Superbowl Party and I would love recommendations as to how to reheat the pastrami and corned beef. We've ordered whole pastrami and corned beef that we will slice, (my husband has considerable expertise in that department), but we know they have to be steam heated. So, what to do? Keep them whole? Slice them first? Use the oven with a roasting pan full of boiling water? Stove top with a vegetable steamer? You get the gist. All advice welcome.

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  1. Probably best option, assuming you have the ability to, is to steam it whole and then slice it. If you have a big roasting pan and some sort of rack, I'd probably put that over a burner or two on the stove and add less than an inch of water and steam it whole covered with foil till warmed through. When I've reheated individual sandwiches I've used a colander/vegetable steamer over a pot of water and laid each slice facing the steam for a few minutes. It doesn't need that much time.

    Also, please don't ruin the pastrami but doing anything more than putting it on a slice of seedless rye (with or without mustard)

    3 Replies
    1. re: ESNY

      Wow, you've made an assumption that I don't know how to handle deli meat!!! Both my husband and I were born and raised in the Bronx, so I think we have our credentials pretty much intact.

      Thanks for the steaming advice. Whole is how they steam it at Katz's and cut it to order.

      1. re: Felixnot

        Since you bought 20 lbs of meat from Katz's I assumed you knew how to handle it. It was more just a general piece of advice for whoever might be out there reading this post. My opinion to all is save the mayo, sauerkraut, swiss cheese, etc. for boar's head cold cuts.

        1. re: ESNY

          Agreed. And everyone should save the White Bread, Whole Wheat, Ciabatta and any other bread for something else. Rye's the only way to go.

    2. Buy a Reynolds roaster bag for each meat, tie it up and poke a few holes, and then bake them in the oven at 250.

      1. lightly moisten a paper towel, put in the microwave wrapped around the meat on a paper plate it works perfectly well- we just did this for the Conf championship games worked perfect enjoy!


          1. disagree with Fal-Institutional steamboxes are very hard to dupe at home - the meat will get too wet or not hot enough-i ve trried the m wave and it was fine for me but who knows?

            1 Reply
            1. re: the save

              bTW KATZ'S SLICES BY HAND

            2. A lot depends on whether you prefer to slice the meat hot ot cold. I find I do a much better job on cold meat. I can get nice even, neat slices, particularly on corned beef and pastrami which can shred pretty easily, Then you could place them very close together on heat-proof platters.
              Heat the meat right on the platters gently in the micro or oven. The idea of the roasting bags seems like a good one. It would keep the moisture in whether you used the oven or the micro. Trying to steam already cooked meat at home sounds like a big production and you could end up with soggy meat.

              I bought about five pounds from them once and they sliced it for me. They're the pros after all and it would save you some work. They might even have a good suggestion for reheating. As well as drippings or something to include. I seem to remember that they just wrapped the meat. Perhaps you could bring some foil pans and use those when you reheat the meat if you use the oven.

              1 Reply
              1. re: MakingSense

                I agree it would be much easier to slice cold. I'm now thinking that using the oven on low heat, with a roasting pan of boiling water on the lowest rack, and covering the sliced meat in foil or a roasting bag on platters.

              2. I'm sooooo jealous! We go to the same Superbowl party every year and they serve the same boring food. Blah cold cuts and bland store-bought bread. I also find that I don't much like Grey Poupon anymore since I tried Edmond Fallot Dijon about a year ago. Of course, they have GP mustard as well as the yellow stuff. Seeing all these posts about what folks are serving makes me want to cry.

                The worst thing is that there is LOTS OF FOOD. Huge selection of all kinds of stuff and none of it better than barely okay. I find myself eating those "baby carrots" by the handful as the least grotty alternative.

                So the posts about mustard or mayo or no bread but rye sans seeds just make me laugh ruefully.

                1. The easiest approach is to get a roasting pan with a rack- preheat oven to 300 degrees pour in a box of chicken broth to a level that touches the bottom of rack - put in whole katz pastrami and cover tightly with aluminum foil- let it heat for 1 to 1 and a half hours max. Minimum 1 hour. You don't have to worry about checking the liquid. Save the liquid and when you slice up some later put some liquid on plate -1/8 cup then put the pastrami slices on top cover with wax paper and heat in microwave for 2 and one half minutes at medium heat. very easy very simple and very delicious.

                  1. If you have a vacuum sealer, seal the sliced or unsliced meat in packages enough for a single occasion and freeze. Pop frozen packet in boiling water until heated through. That's what I did with Katz's pastrami I brought home from NY recently and it works beautifully.