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Pastrami Reuben

This is the new best sandwich in Seattle. (And you still can’t have one.) It is my standard favorite grilled pastrami Reuben with chopped liver, swiss, homemade Russian dressing, and sauerkraut on buttered Jewish rye, but this time I used pastrami made out of shortrib.

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I have written many times before about how much I love short rib, so when I found large boneless slabs of the super marbled cut, I bought about 12 pounds and started the curing process.

What came out after smoking was amazing! The short rib has much finer marbling than any other cut I have used before, leading to a very tender, moist, and lucious pastrami without the large hunks of fat that are usually trimmed off of my other batches.

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Another benefit—it is cheaper than the beef plate and brisket I have used in the past. Win!

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This entry was posted on Wednesday, May 13th, 2009 at 7:52 PM and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Responses to “Pastrami Reuben”

  1. Lorna Says:
    May 23rd, 2009 at 2:27 PM

    SO GOOD! I agree, I like it better than the pastrami you were making with the beef plate. We put some on our grilled cheese today. (Burrata, tomato, basil, parm crust, Essential Columbia bread, pepper, 18 yr. old balsamic)

  2. Homemade Short Rib Pastrami | kuchnia.wpblog.pl Says:
    July 27th, 2009 at 12:49 AM

    [...] thought I was being particularly clever, here, making corned beef out of short ribs, but apparently Asianjewishdeli has been doing it for months! [...]

  3. Homemade Short Rib Pastrami | Michael Ruhlman Says:
    March 16th, 2010 at 5:06 PM

    [...] thought I was being particularly clever, here, making corned beef out of short ribs, but apparently Asianjewishdeli has been doing it for months! [...]

  4. 48-hour short rib « You fed a baby chili? Says:
    June 9th, 2010 at 11:25 PM

    [...] Cookbook, and one of the first really great meals I prepared myself. So my jaw dropped when I saw this post from asian jewish deli about short rib pastrami. Which he put into a reuben. Holy fucking shit. I think about short ribs a lot, but this never [...]

  5. 48-hour short rib Says:
    June 21st, 2010 at 2:03 PM

    [...] Cookbook, and one of the first really great meals I prepared myself. So my jaw dropped when I saw this post from asian jewish deli about short rib pastrami. Which he put into a reuben. Holy fucking shit. I think about short ribs a lot, but this never [...]

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