With a bit of dedication and a few simple ingredients, you can recreate the magic of Manny’s at home. Picture thinly sliced, smoky pastrami piled high on homemade rye bread and a fatty squirt of spicy horseradish mustard. Let’s go to the heart of the Chicago deli scene with this FIYAH homemade pastramz. First stop, Manny’s Deli. š¤š¼ Adam
Get the Full Recipe Here: https://www.omnivorousadam.com/allrecipes/z68a5tgnm8njf6j-hfxcw-gz2p4
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TIMESTAMPSā¦
All About Mannyās (0:00)
Mannyās Taste Test (2:14)
Curing The Pastrami (0:00)
Da Rub (4:40)
Why Not Smoke It? (6:36)
Building The Sandwich (7:50)
Beef Reveal (8:58)
Cutting The Pastrami (9:44)
Building The Sandwich (10:13)
Taste Test (11:10)
Final Thoughts (11:52)
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INGREDIENTS…
Cure Ingredients:
5% Kosher Salt (weight of water)
3% Brown Sugar (weight of water)
0.5% Pink Curing Salt (weight of meat)
2 Tbsp Black Peppercorn
2 Tbsp Coriander Seed
1 Tbsp Mustard Seed
1 Tbsp Fennel Seed
1 Tbsp Chili Flakes
1 tsp Clove
1 Cinnamon Sticks
3 Bay Leaves
Pastrami Rub Ingredients:
1/2 cup Black Peppercorn, coarsely ground
1/4 cup Coriander Seed, coarsely ground
1 Tbsp Mustard Seed, coarsely ground
2 tsp Juniper Berries, coarsely ground
2 Star Anise
1 Tbsp Chili Flakes
1 Tbsp Granulated Garlic
1 Tbsp Brown Sugar *because we arenāt smoking that long
NO SALT, the cure already did that.
Jewish Rye Bread
340g Water, warm
280g Bread Flour
165g Rye Flour
28g Milk Powder
36g Caraway Seeds, plus more for topping
5g Instant Yeast
25g Neutral Oil
4g Kosher Salt
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#Pastrami #Sandwich #Katzs #Chicago #Jewish #PastramiOnRye #Grilling #SmokedBrisket #Cooking #Recipe #OmnivorousAdam
21 Comments
try whole foods german mustard with this – straight š„
rip juice wrld 9:33
This guy deliās!
Edit: any specific amount of water or just enough to cover the beuf?
Road trip!!!
Duuuuuuuuuude ā¤
Manny's Latke is another level. I could eat just those and the Matzo ball soup.
I agree: Who orders a lean pastrami sandwich.
Love…LOVE Manny's. So wish I still lived in Chicago! I will do this at home though. Thanks Adam!
Hell yeah, will be subbing to the paych for that latke recipe
As a New Jersey Jew this pastrami looks incredible, I canāt wait to try to make it myself, but the way you kept pronouncing ālatkeā has been killing me the whole time š
ā ļø
My biggest issue with all these sandwiches is not buttering the bread. BUTTER BREAD PLEASE. I promise you it will take the sandwich to the next level or just use the bread and pop up the fat from the brisket but that just nails any sandwich for me. Most of these loafs are quite thick and they feel very dry when you eat them. I remember in Europe also on tour they give you yummy ham but unbuttered bread. I ran around like a headless chicken looking for butter at the festival. Or just spread the sauce on the bread but I find mustard and horseradish too overpowering for that, so maybe mayo is an option.
"Jewish comfort food"
Hint: Most of the food there is not jewish.
Great video. Your pastrami looks legit.
I'm from NY originally, but live in Central Texas. Living here, it's hard to find navel (still haven't found it here) so I make pastrami with brisket. I inject the brine into the brisket to ensure it gets all the way through it. With that said, an easy cheat is to buy a packaged corned beef at the grocery store, and start with that. I make my rub with bay leaves, brown and yellow mustard seeds, coriander seeds, cloves, and black peppercorns. Smoke it for a few hours and finish it overnight in the oven at about 180-190. It's so easy.
Side note… Pastrami bacon is a thing in NY. Fry up that sliced pastrami to make the best bacon you've ever had.
Too much meat.
Great video Adam
dude if you say the word jewish anymore imma throw up, why dont you do a central banking, or hedge fund or kill all the muslims video? i mean that would be more to the point yes? can jews make deli meat yes, kabobs are better, not by much and their rapier tendencies tend to shock before their food but whatever. best of luck homie your out of the rotation, chitown born and bred- imma find a basketball american or hillbilly to follow now, pppppppppppeeeeeeeeeeeeaaaaaaaaaaacccccccccccceeeeeeeeeeeee
Always thought pastrami was the brisket point. Learn something new every day!
just discovered your channel. Excellent content! If you want to cook BBQ with me I am not far away.
WTF?! That's my name!
Hmm, I donāt mind a little fat with the meat, but this was a bit much. That looked like about 60:40 fat to meat. Brisket cut pastrami for me thanks.