I Try to MASTER Katz's PASTRAMI Sandwich | Sous Vide Everything
HTML-код
- Опубликовано: 21 сен 2024
- I went to New York City and stopped by Katz deli and man I was in love with the amazing pastrami sandwich them have there. They have been making it for years and now I understand why. It is so good that when I got back home I was inspired to master the art of pastrami. This is how I made sous vide pastrami.
Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
HOW TO COOK PASTRAMI SOUS VIDE
I cooked it for 24hrs @ (137°F / 53°C)
Brisket by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
BBQ Dragon Grill Products *
amzn.to/2Z5hAKp
BBQ Dragon Chimney of Insanity 3-Minute Charcoal Starter
amzn.to/31PCXw0
PASTRAMI INGREDIENTS
14lbs Brisket
Pickling Spice *
1 tbsp Coriander Seeds amzn.to/2XVBFhb
1 tbsp Black Peppercorns amzn.to/2UKCYO8
1 tbsp Mustard Seeds amzn.to/2UPpAZ0
1 tbsp Red Chile Flakes amzn.to/2GIE4Vx
1 tbsp Allspice Berries amzn.to/2XWzvOb
1 tbsp Whole Cloves amzn.to/2ZMG9Iy
1 tsp Ground Ginger amzn.to/2XU8Stf
1 tsp Ground Mace amzn.to/2XTfaJG
1 small Cinnamon Stick amzn.to/2V3HSdT
2 bay leaves amzn.to/2XSwOgD
BRINE INGREDIENTS *
1 Gallon Water
1 1/2 cup Kosher Salt amzn.to/2ZKfBbd
1 cup Granulated Sugar amzn.to/2GCm52Q
4 tsp Pink Curing Salt amzn.to/2Wear4O
10 Cloves Garlic, Crushed
Whole Pickling Spice Above
About 1 Gallon of Ice
TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
My Music *
share.epidemics...
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Pastrami #SousVide #Sandwich
Thank you so much! We made this for my dad's 90th birthday. He grew up in Brooklyn and fondly remembers the Carnegie Deli where "the fat would drip off your elbow"
We used a prime brisket and flipped it every day in the brine. We rushed the cure only having one week to complete the job but we could not have been happier. Next time we will go a full 7-10 days before the cook. We used a 5 gal bucket with insulated foam on the sides and bottom and it held the entire brisket in four large pieces . It was 17 lbs trimmed down to about 13 lbs.
We tried to follow Guga exactly but mistakenly put it into the sous vide tank before adding the final pepper and coriander rub. However, we put it on before the smoking. I am not sure how much that would change it. We used applewood charcoal and cherry smoking chips. I recommend a gentle smoke flavor to preserve the unique brine seasoning. We held temp from 200-240 in the Weber. We put a bowl of water against the coal pile so it would simmer gently for the 4 hrs. It was absolutely FANTASTIC. . It was tender, not chewy but not disintegrating either. You could pile it high with thick slices. The flavor was definitely NY style. This recipe is the real deal.
We used to cheat making pastrami using corned beef to start but I'll never go back to that method. The brine in this recipe is key.
Do not hesitate to try this. You will be very satisfied.
As someone from New York, you definitely did this sandwich justice!
Thank you jordan.
What does this even mean you act like New York is where this was created
@@cgaal17 I mean if he lives in New York hes had enough pastrami to know if its up to the New York standard
C G Katz’s is a landmark in NYC and the food is great, and what guga made really lives up to the standard, that’s all
As someone from Holland I'm now just hungry af...
I started the process this afternoon with a piece of brisket flat just to try it. It made the house smell like pastrami. It smelled so good that I had to have some immediately so I went to Katz's and did takeout since you can't eat inside and brought it out to East River park, sat at a table and went to pastrami heaven. My daughter did the pickup and I still have never been inside Katz's.
Usually he makes it better than the restaurant. Nice to see him say that Katz was better this time. Gives validity to everything he says now
Looks faaannnnnntastic
I wanna see how you make “carne de sol”
Hey Guga gostaria de ver como você faria carne de sol.
I think I featured restaurant that did it on my last 🇧🇷 trip but have yet to show the recipe
Yes guga, pls
Yes, Guga, please!
@@SousVideEverything make a smoked "carne de sol"!!
Up
It looks truly amazing. Something to try for sauerkraut is to throw it on cast iron with a bunch of butter and cook down until it looks like hashbrowns. I've converted several people to kraut this way.
I love when guga asks: “Are you okay MauMau?!” Cracks me up every time!
Guga! I did your 48 hour corned beef brisket and the results were amazing! Made Reubens for dinner tonight and they were the best I’ve ever had! Thanks for being awesome brother!
So glad it came out amazing Ian 👍👍👍
With the salted sun dry meat, here in Honduras we do “TAPADO” which it means kind of “with lid on”, it is a Beef Stew with coconut milk and it is delicious!! we add tarot, Carrot, green bananas, sweet platain to the stew also
Sounds good
I love Korean food, Kimchi in particular. I love Reuben sandwiches also but when I make Reubens at home I replace the sauerkraut with Kimchi. Absolute heaven.
I don't cook much, but Kimchi in a Reuben sounds-----extremely delicious! I'd eat that in a nanosecond.
Guga, next time you're in New York, try Pastrami Queen on the Upper East Side. Also a killer sandwich and Jewish Deli!
"They are not cheap when they are serving their meat"-Sous Vide Everything 2019
😂😂😂
For $20 a sandwich they better not be lol
I can’t eat anywhere near as much as is on a Katz sandwich, but wow they’re great.
Eric G it’s 20 bucks?!
Traww 95 yup
I made this, and it was terrific !! I love your channel and your recipes. Your channel is the reason I bought a sous vide circulator.
You have to try Sauerbraten with Rotkraut and Semelknödel.
It’s my favourite german dish.
An alternative to straight up sauerkraut is to shred some red cabbage and mix it in with your thousand island dressing the day before you make your reubens. It'll still come out with a similar but lighter sour flavor but keep the texture.
It is also much better to pan or griddle fry the pastrami or corned beef before you assemble. Getting that caramelization on the meat helps intensify its flavor and makes it stand out more against the sauce, bread and kraut.
I also butter the outside of the rye bread (I prefer marbled rye over straight rye) and fry the sandwich on each side in the pan or a panini press to crisp up the sandwich.
Those little changes make it such an epic sandwich and one of my favorites.
Have you ever considered making a series where you go to famous places and try to recreate the dish?
Guga is such a humble guy, I love people like this, keep doing what you're doing
Can someone get this man a show on Food Network? I dont think there is one video of his I haven't watched start to finish.
Totally agree! Great idea and I'm in the same boat as you.
You are at the top of the list of food themed RUclipsr's. I absolutely love not only your cooking skills but also your talent for putting together a story in video form. Respect Guga!
Thank you T JAKE!
When a child shows me their drawing 7:27
Thx for that! 😂
HAHAHAHAHAHAHAHAHAHA IM DYING 😂😂😂😭😭😭😂😂😂
Loooooool
when a cereal killer is about to make a kill 7:27
me when I am lolling at this comment.
I LOVE pastrami and enjoy making it! Thanks for a Sous Vide way to do it!
I live in NYC and never been to Katz, but! I've gone to plenty of other delis with legendary pastrami sandwiches before they closed. I really should make a trip over to Katz one day.
If you ever do, please let me know if it’s the best you’ve had. Or if it’s just extremely good regardless.
06:47 “they have been doing this for ears 👂 everybody”
I think of the Reuben of being the Rubix Cube of sandwiches...
You either like all the complexities or you hate them!
Great video men!
Guga is psychic; he always knows what we're thinking.
“And if you want to see the taste” - GUGA 2019
Great cook guys!!! It took me 6 months to duplicate Katz's recipe two years ago, and you have pretty much nailed it here. A few things to consider: Katz actually brines for 3 weeks, smokes for 48+ hours, then boils & steams to temp before serving. Thus: Brining for at least 2 weeks is VERY important. My first few tries I cooked in the smoker for six hours, which was pretty decent. On my 3rd attempt I used sous vide then smoked for 3 hours & it was near perfection.
Does longer brine make it more salty?
Yea its crazy how many steps they take to make it but damn they have a fantastic pastrami. Super complex taste that hits hard
I love pastrami!! These lunch time uploads are killing me especially when I’m trying to watch what I eat 😭
In Montreal we smoke for a certain temperature and then 24 hours later we steam it in a water steamer, just like Katz. That gives a very unique taste
Yea.... I loved the Sun Dried meat experience in Rio ...
Guga... do make that plz.....
I will!
I just adore Guga and wish he were my brother as an honorary Puerto Rican! Very inspiring.
His voice goes high at the end of every word when he says what he’s using/putting in
1:57 mustard seeds outplayed ggs
Callum Wright 4:07
This is the video I have been waiting for. I don't live in NYC but I love visiting and I always hit Katz's.
Pure bliss over here. I'd love to see what you guys could come up with for seasonings and such (as Brazil doesn't have Pastrami just like the US doesn't do Picanha) because I bet there are ways while it would no longer be a true "pastrami" but the crust could be changed to season it with something like Guga's Rub that would certainly still make an amazing sandwich.
I should try that too...
You warmed my heart when you brought out the torch for the slice of cheese.
8:46 Guga lets us see the taste 😂
🤣
Alex Wietholz drugs. A lot of drugs. And I swear you’ll smell colors.
Man i just started my diet, on intermittent fast and saw this... drooled on myself and i didn't even realize.. 😭
What about wagyu pastrami?
🤔🤔
Thomas Furtick that sounds amazing, I mean look at how juicy this was imagine a waygu
Dry aged wagyu pastrami! :D :D :D
@@SousVideEverything do Wagyu pastrami
Sous Vide Everything this needs to happen
Guga: “The people from New York are just awesome”
Me, a man from the midwest: yeah... really great people
The Reuben sandwich, was invented in Omaha, Nebraska. Feel better?
Oop, sorry.
@@areddick15 Lolll it's a habit what can I say
I being born in NY have had plenty of Katz. My favorite is pastrami 364 days of the year but on that one day St. Patricks day is corned beef , cabbage, potatoes, carrots,pearl onions toasted rye with butter and a tall cold glass of Guinness.
Guga, I've only been following your channel for 2 weeks. I love cooking and never knew about Sous Vide. I have not been able to stop watching. In that time, I've bought an entire Sous Vide beginners kit. I am doing my first steaks tomorrow and have already done chicken thighs which came out AAAMAZING! Love these videos. Keep up the awesome work!
Thank you Kenny! You are going to love the steak sous Vide! Remember to pay them dry for that nice crust and enjoy brother!
@@SousVideEverything I can never forget to pat them dry! Thank you brother. I'll be joining your channel!
@Sous Vide Everything what did you like better, sousvide or smoked? They both looked great. I tried getting beef navel to make one. No luck yet.
I live in New york State, but every time I'm in the city , I stop by Katz's deli . The place is a amazing
What happened to the SVE trio back in the office??? The feel of the channel is different now☹️
Andy Parra following...
Did you get an answer from anyone? I've been trying to find out and there is no info anywhere :/
idk as well. weird
I live in Indianapolis and we have Shapiros’s deli it’s been open since 1905 they make all their meats in house , they have best rueben I’ve ever had but I’m definitely trying Katz next time in NYC thanks Guga
1:10 "They're not cheap when serving you there meat and I like that."
👍
😂😂😂😂😂 No pun intended
Guga, that has to be your best Pastrami yet. It's a big improvement over the first one in Guga Foods!
Thank you Boom
7:28 needs to be a soundbite. I may change my text notifications to "Thats So Good"
Thicc Boiii And also the laughing before that as a ringtone
TOTAL FOOD PORN! One of the best looking videos you've done.
Thank you so much Shyam
Make that carnage sol or whatever it’s called I wanna see that 🤩🤩
I will carne 😂 not carnage
hahaha It's Carne de Sol or Sun dried meat (in a free translation)
Carnage😂😂😭😭😭😭
Carne de sal
Lol
Omg....this is my favorite thing yet.... I love corned beef and pastrami so much 😋😋😋
Me too!
Could you please do the dry aged brisket as pastrami?
Holy crap, what are the chances?! I just put a brisket in the fridge to make my first pastrami last night.
Guga's neighbours feed themselves with the smell his kitchen emmanates
Katz uses Beef Navel for Pastrami and Beef Brisket for Corned Beef.
This is epic! I will for sure give this one a try. I love when you take us traveling with you and then show us your take on the recipe
Try it!
I love when you do travel videos and recreate it back at home on both channels! My favorite
I need to find where you live and invite myself over for dinner LOL. Love both your channel
😂 thanks DJ!
@@SousVideEverything wheres the 3rd guy????
DJ I'll drive lol long drive from New England!
He only has 1 channel dude, I think you mistake him with his twin brother
@@pailoxdd He has 2 channels... I think YOU made the mistake! DUDE,
I really wish I had a spare refrigerator to brine a brisket for 5 days or age some beef for a month. It's only 8:30 in the morning when watching this and I really want a pastrami sandwich now!
Shoutout to kendall people in Miami 😂
Im drooling here Guga,.....I've been to. " New York"....and LOVED the deli sandwiches,....im from London originally (where we had great deli places in the 70s...) But now for the last 14 years I've lived on the Mediterranean island of Cyprus....NO deli ,no Sandwiches only BBQ kebabs...... I miss a good deli sandwich.
1:40 I know this is about food, but nice knife dude.
The right tools r as important, my guy!
It's a Dalstrong. You can get them on amazon for a really reasonable price!
For me as a German it made me smile about the fact that you like Sauerkraut Guga :D
4:32
I'm ready to settle down now
mptom007 oml
These pastrami sandwiches must be Angel's dream sandwich.
Hey Guga! Was just wondering if any of the company's you use to get your meats, like wagyu or other high end meats, do they deliver to Canada?!
He uses grand western steaks
I don't know if they deliver , but look up Snake River Farms, that's where my store get's wagyu.
Im right with ya Guga.. I LOVE Sauerkraut.. I think its just because I love pickled stuff and salt. But man there is seriously nothing like a good pork roast cooked down in a crock pot with sauerkraut and serving it over mashed potatoes... its like a New Years day tradition to eat unbelievable amounts of Pork and Sauerkraut xDDDD so close to that 1 million subs! Keep it up!
That carne de sol its like cecina here in mexico
Look it up
Give Nobel Prize for Guga to reducing world hunger!
! They call it Russian dressing at Katz’s
Congrats on 1millon
You should document and flog when you travel do reviews in the resteraunts you visit ect.
Here's the next step -- travel to Montreal and try the Smoked Meat (Viande Fumee) -- it's pastrami's more savory-leaning cousin. It is enough of an icon that you will see it in many forms (e.g. smoked meat pizza, poutine, nachos, hot dogs). They also use the whole brisket, so you have the option of fattier and/or leaner cuts from the same brisket. There are major battles about which one is the best, but unarguably the most _famous_ is Schwartz's. It's Montreal's equivalent of Katz's, except about half the cost for the same food. I did frequent Dunn's and Reuben's a lot, but mainly because both were a short walk from where I worked, and between the two, Dunn's is my preference. I personally really liked Snowdon Deli, though and it was also much closer to where I lived and the variety of things they offered is greater.
Another great thing they offered was a Montreal-style slaw, which is not a creamy mayo-based coleslaw like you get in the U.S., but a vinaigrette-dressed slaw that comes off almost like an early-stage sauerkraut when it is just starting to get a hint of funk to it, but retains that crunch of fresh cabbage. It's a lot more popular there as a hot dog topping, but I'd often get it on a smoked meat platter.
What temp and how long for smoking
I re watched and Guga stated 250 degrees on the temp for smoking, however he just stated that he smoked it just long enough for the color. I would like to know how long as well?
I love how he calls the rub guga's rub 😂😂😂😂
He makes a separate rub that has nothing to do with pastrami.... Yes its homemade and he'll tell you how to make it look it up.
Miss the old format
Acho que você não vai me responder pois o vídeo é antigo já. Sou bastante fã do seu canal. Me inspirou até na minha profissão. Minha pergunta é: existe alguma diferença entre defumar antes do sous vide no caso do pastrami? Como você faz no pulled pork? Ou a ordem tem que ser essa para melhores resultados? Muito obrigado pelo conteúdo do seu canal. Grande abraço.
Also why don’t u make wagyu pastrami
That thing will completely dissolve during cooking or brining
Hell yea
I opened a store in New York a couple of years ago. Turns out my company set me up in the hotel right behind Kat'z that some of your video caught (what luck!). Kat'z is SOOOOO GOOOD. Thank's Guga. Oh and I liked the Ruben.
A way to make these sandwiches even better is to butter the bread and toast them in a pan grilled cheese style. That's the way I always do it at home.
Hello, from guga foods, I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (95th comment on SVE)
I'll have what she is having........
So she could leave your plate alone
mmmmmmm
@@AdrianEOK: no, it's a classic quote from a scene in the movie *_When Harry Met Sally_* that took place at Katz's.
Great, now it's 11:00 at night and I'm scouring my brain, trying to think of where I can get a Reuben sandwich locally.
if guga was a meme what would he be?
🥩🥩🥩
In Romania "pastrama" is goat/sheep meat on the barbecue served with garlic and tomatoes on the side.
60% of the comments asking Guga to do Carne de sol and him replying to it.
Are you going to do Carne de sol ? 👀
Guga, you NAILED it! Well done brother.
The Reuben would have tasted much better had the bread been toasted.
Great video! Note that all sauerkraut is not created equal: pickle the variety of cabbage you like and do it at home! The Boar's Head brand is pretty good, though. I'll take my light rye without caraway seeds, please.
*Damn you should collab with Guga Foods.*
😂😂😂😂
1:20 The reason that Texas brisket is superior to all other briskets is that we smoke it for twelve hours with the fat on, and trim it afterwards.
First off texas brisket is still trimmed down to 1/4 inch fat cap. Second briskets are never smoked for time, brisket is always smoked til probe tender. A 15 lb brisket could take 2 hours longer than a 13 lb brisket.
Schwartz's in Montreal is even better than Katz's....
Really? Must add it to the bucket list then
Yes, you must 🙄
@@SousVideEverything haven't had Katz but can confirm Schwartz is life affirming
I like that you used an ice maker for homemade ice. I've never been a fan of store bought ice. I would recommend the equilibrium cure dry brining. Once I tried it, I never looked back to water brining.
what is "equilibrium cure dry brining" ?
I thought Katz only used navel , not a brisket ?
Hi Guga:
I'm about to do a pastrami (point and flat separated) sous vide / smoke. I'm a bit confused from so many different ways and temperatures. I need your experienced advice and if possible reasons:
sous vide temp - 137 - 145 - 155
rub - before sous vide or before smoking
smoking - before sous vide / after / both
thank you
Eli
I wanna see how you make “carne de sol”
Looks SOOOOO GOOOD!!!! My family loves everything from your channel! Keep up the great work!
I dont think anyone should go to Kats right this second
I like Rubens with coleslaw. If you ever make it out to Los Angeles come check out brent’s deli they got corned beef and pastrami’s that are old school traditional too. They got two locations
If you’re the first comment nothing will happen 🙂
Maybe something will.... 😂😂
There is nothing on this planet nothing better than a hot pastrami on rye with mustard