Katz’s Corned Beef History | Behind The Counter at Katz’s Deli

On this week’s episode of Behind the Counter, we’re taking a deep dive into our corned beef process. It may be a simple recipe, but it requires a lot of patience! And once corned beef is prepared properly, it’s a versatile deli staple that we use in many of our classic dishes.

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welcome back to the unofficial capital of new york delhi food katz’s delicatessen today we’re talking about a katz’s classic that has been the most served sandwich in our 133 years of business and guess what it’s not pastrami it’s corned beef corned beef is a classic deli meat that traces its origins back over a thousand years ago when early civilizations recognized that salt helped to preserve meat in fact corning refers to the kernels of rock salt that we used in the meat curing process so yes there is no actual corn in corned beef at katz’s we continue those ancient techniques with a recipe that has been passed down for generations we start with the best pieces of beef brisket and then we submerge it in a brine of salt water and our own top secret pickling spices one of our secret ingredients is also the most simple it’s time our corned beef cures for a minimum of three weeks to lock in flavor unlike mass-produced versions that sometimes use harsh chemicals to speed up the process when the corned beef is finally ready it’s boiled and steamed before heading to our counters where it’s carved by hand by the best meat carvers in new york city you just can’t get the same flavor and texture any other way our corned beef is one of the most versatile deli meats on our menu it pairs perfectly with our pastrami turkey or brisket on a combo sandwich our old timers love it in a corned beef omelet me too for breakfast we have our homemade corned beef hash and when you combine it with a few other ingredients you get a reuben sandwich a flavor combination that just may be the pinnacle of all deli sandwiches so what’s in a reuben anyway well you got deli rye bread and corned beef of course and melted swiss cheese and crunchy tangy sauerkraut topped off with our homemade reuben dressing well looks like that’s all the time we have on this episode as the sign says that’s all [Music]