Katz Deli Corned Beef Recipe: NYC-Style Brined and Spiced

This NYC-style corned beef brings deli authenticity to your kitchen. The secret lies in a 5-day brine with traditional spices, transforming tough brisket into tender, flavorful perfection.

I’ve streamlined the process without sacrificing quality, using a simple wet cure with pickling spice, garlic, and bay leaves. The slow simmer ensures the meat stays juicy while absorbing the brine’s bold flavors.

What you’ll get is fall-apart tender beef with that signature pink hue and rich, aromatic taste. Serve thinly sliced with rye bread, mustard, and a side of pickles for the full deli experience.

Perfect for Reuben sandwiches or a hearty dinner centerpiece.

Ingredients for Katz Deli Corned Beef

Pantry staples plus brisket and spices. Nothing exotic, just classic deli flavor.

The brisket is non-negotiable here. Flat cut from the butcher gives you even thickness—point cut curls and cooks unevenly. Kosher salt (I use Diamond Crystal) dissolves faster than table salt, which matters for brine penetration. Pickling spice blends vary, but look for one with mustard seeds, coriander, and allspice. Most grocery stores carry it in the spice aisle, or make your own.

No pickling spice? Mix 1 tbsp mustard seeds, 1 tsp coriander, 1 tsp allspice, 1 cinnamon stick, and 5 black peppercorns per batch. Fresh garlic is essential—none of that pre-minced jarred stuff. The sugar can be swapped for brown sugar (adds molasses depth), but keep the ratio the same. Bay leaves should be fresh if possible, but dried work fine.

Brine the beef in a non-reactive container (glass or food-grade plastic). Keeps in the fridge for the full 5 days without issues. Leftovers? Slice and store in the brine for up to 1 week, or freeze the cooked meat for 3 months.

Step-by-Step Instructions for Katz Deli Corned Beef

Here’s the method I’ve perfected to achieve that authentic deli flavor and texture.

Step 1: Prepare the Aromatic Brine Solution

In a large stockpot, combine the 8 cups water, 0.75 cup Kosher Salt, and 0.5 cup Granulated Sugar. Stir over medium-high heat until both the salt and sugar dissolve completely. This sweet-salty base is crucial for proper curing and moisture retention.

Add the 3 tbsp Pickling Spice, 2 tbsp Black Peppercorns, 1 tbsp Mustard Seeds, and 1 tbsp Coriander Seeds. Then toss in the 8 cloves Garlic Cloves, 6 pieces Bay Leaves, 1 whole Yellow Onion (quartered), 2 whole Carrots, and 2 pieces Celery Stalks. Let this mixture come to a boil, then reduce heat and simmer for 5 minutes.

Step 2: Cool the Brine and Submerge the Brisket

Remove the pot from heat and add the 4 cups Ice. Stir until the ice melts and the brine cools to room temperature. This rapid cooling prevents the meat from cooking in the hot brine, which would toughen it. You should have a fragrant, spice-filled liquid that’s completely cool to the touch.

Place the 3 lb Beef Brisket in a large container or resealable bag. Pour the cooled brine over the meat, ensuring it’s completely submerged. If needed, use a plate or another weight to keep the brisket under the liquid. Any exposed portions won’t cure properly.

Step 3: Brine the Beef for Maximum Flavor

Seal the container and refrigerate for 5 to 7 days. I’ve found this longer brine time is what gives authentic deli-style flavor. The meat will firm up slightly as it cures. Turn the brisket once daily to ensure even distribution of the brine and spices.

After 3 days, check that the brine still covers the meat completely. The brisket should have a uniform, slightly grayish color throughout by the end of the brining period. This indicates the cure has penetrated evenly.

Step 4: Simmer Until Fork-Tender

Remove the brisket from the brine and rinse it briefly under cold water. Place it in a large pot and cover with fresh water. Add the Yellow Onion, Carrots, and Celery Stalks from the brine if you’d like extra flavor in your cooking liquid.

Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 3 to 4 hours until the internal temperature reaches 195°F and the meat is fork-tender. The brisket should pull apart easily with a fork but still hold its shape when sliced.

Step 5: Rest and Slice Against the Grain

Transfer the corned beef to a cutting board and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain into thin slices for that classic deli presentation.

The meat should be tender and juicy with a beautiful pink color throughout. Serve immediately with some of the cooking liquid if desired, or use in your favorite corned beef recipes.

Common Mistakes When Making Perfect Results

Skipping the Brine Time

I’ve seen home cooks rush the curing process, but trust me, 5-7 days is non-negotiable for that deli-depth flavor. Shortcutting to 2-3 days results in bland meat that lacks the signature pink color and spice penetration. The brine needs time to work its magic. 💡

Using Table Salt

Always use kosher salt (like Diamond Crystal)—table salt contains additives and has a different density. The wrong salt can make your brine too harsh or ineffective. Measure by weight if you’re unsure, as 1 cup of table salt weighs more than 1 cup kosher salt.

Boiling Instead of Simmering

A rolling boil toughens the brisket. Keep it at a gentle simmer—just a few bubbles breaking the surface. I use a heavy pot with a lid slightly ajar to maintain 180-190°F. Patience here ensures your meat stays tender and juicy.

Neglecting to Turn the Brisket

During brining, turn the meat daily to ensure even curing. I set a phone reminder so I don’t forget. Uneven exposure can leave some parts under-cured while others get too salty. This small step makes a huge difference.

Slicing With the Grain

Always slice against the grain for maximum tenderness. The flat cut’s grain runs lengthwise, so slice perpendicular to that direction. Thin slices (1/8 inch) are ideal for sandwiches. I use a long, sharp slicing knife for clean cuts.

Skipping the Rest

After cooking, rest the brisket for 15 minutes before slicing. This lets juices redistribute, so they don’t all spill out onto the cutting board. Skipping this step can leave your corned beef dry and less flavorful.

Frequently Asked Questions