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Where to buy a great corned beef, bottom round?

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Hi all, I'd like to buy a corned beef to smoke and make pastrami with. I used to buy them from Dittmer's in Mountain View, but they're closed from a fire.

Is there anywhere in the city that sells a good one?
Thanks

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    1. re: wolfe

      Excellent -- thanks! I bought one and am smoking it this weekend, will post on the results.

    2. Ha, great corned beaf is from the brisket! Robert's is tough to beat.

      6 Replies
      1. re: Civil Bear

        Picked up an enormous and beautiful 10 lb bottom round corned beef from Robert's and smoked it for 10 hrs. It made an absolutely beautiful pastrami.

        To Civil Bear -- for this kind of treatment, I prefer the bottom round because it's not so fatty as brisket.

          1. re: turtl_girl

            How did you do it? Did you have to soak the corned beef? If so, how long per pound?

            Thanks

            1. re: Spinal Tap

              Spinal Tap, all you need to do to uncooked corned beef to make it into pastrami is coat it with a coarse grind of ground black pepper and coriander seed and hot smoke it until you reach the desired internal temperature. Opinions vary as to the correct smoking and final internal temperature, so I'll avoid turning this thread into a debate about that.

              As for fattiness, I find commercial (supermarket) brisket has a decent fat cap but minimal marbling, so the end product can be a bit too dry. The best corned beef or pastrami I've made used tri-tip, trimmed of visible connective tissue, but with a good bit of the external fat left on. But if you want to avoid fat, bottom round should be a good choice.

            2. re: turtl_girl

              Interesting. For long cooks in the smoker I would think the more fat and connective tissue the better. That is why briskets, pork shoulders, and spareribs are are so good prepared that way.

              1. re: Civil Bear

                Bought a 9 or 10 pound cut (it was huge!) and smoked it for 8 hours. It hadn't quite reached temperature at this point, so it was finished off in the oven for another hour. The smoky flavor was just right at that point.