Katz Deli Corned Beef Recipe: New York-Style Cured and Spiced

There’s nothing quite like the tender, spice-crusted perfection of New York-style corned beef, a tradition I’ve come to respect deeply. This method stays true to the classic deli approach with a 10-day brine that transforms brisket into something extraordinary.

The secret lies in the balance of spices—coriander, mustard seed, and black peppercorns create that signature crust. I use pink curing salt to achieve the proper color and preservation, just as the legendary Katz Deli does.

After the curing process, a slow simmer with aromatics produces meat so tender it nearly falls apart. The result is a corned beef with deep flavor and that unmistakable deli texture.

Serve it thinly sliced with rye bread and mustard, or use it to elevate your Reuben sandwich. Here’s how to bring this classic home.

Ingredients for Katz Deli Corned Beef

Classic deli ingredients for that iconic New York-style flavor at home.

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The brisket is non-negotiable for authenticity. Flat cut from a quality butcher gives you even thickness—point cut works but has more fat. Katz Deli uses Certified Angus Beef, so look for good marbling. Pink curing salt isn’t optional here; it’s what gives that signature pink color and extends shelf life. Prague Powder #1 is the standard (not to be confused with #2).

No flat cut? Point cut works in a pinch but trim excess fat first. Swap pink curing salt for one-quarter the amount of celery salt if absolutely necessary (color won’t be as vibrant). Mustard seeds can be subbed with ground mustard at half the quantity. The brown sugar balances the salt—honey or maple syrup can replace it, but they’ll alter the flavor slightly.

The cured brisket keeps in brine for the full 10 days—don’t rush it. After cooking, it’s best within 3-4 days in the fridge or freezes beautifully for 3 months. Slice against the grain just before serving for that deli-thin texture (don’t pre-slice or it’ll dry out).

Step-by-Step Instructions for New York-Style Corned Beef

This curing and cooking method delivers the classic deli flavor you know and love.

Step 1: Prepare the Brine with Aromatics

In a large pot, combine the 4 cups Water with 0.5 cup Kosher Salt, 0.25 oz Pink Curing Salt, and 0.25 cup Brown Sugar. Stir until both salts and sugar fully dissolve—this creates the curing base that transforms the beef.

Add the 2 tbsp Coriander Seeds, 2 tbsp Mustard Seeds, 2 tbsp Black Peppercorns, 4 pieces Bay Leaves, 6 cloves Garlic Cloves, 1 whole Onion, 2 whole Carrots, and 2 whole Celery Stalks. Bring to a boil, then remove from heat and let cool completely to room temperature before using.

Step 2: Cure the Beef Brisket

Place the 3 lb Beef Brisket in a large resealable plastic bag or food-grade container. Pour the cooled brine over the brisket, ensuring it’s fully submerged. I like to weigh it down with a plate to keep every part in contact with the liquid.

Seal and refrigerate for 5-7 days, flipping the brisket daily to ensure even curing. The meat will take on a pinkish hue as the curing salt works its magic, and the spices will infuse every bite with that signature deli flavor. Don’t rush this step—proper curing is essential for authentic texture and taste.

Step 3: Rinse and Simmer the Corned Beef

After curing, remove the brisket from the brine and rinse it thoroughly under cold water to remove excess salt. Place it in a large pot and cover with fresh water. Bring to a boil, then reduce the heat to a gentle simmer.

Skimming any foam that rises to the surface during the first 10 minutes keeps the cooking liquid clean. Add the onion, carrots, and celery stalks from the brine for extra flavor. Simmer uncovered for 3-4 hours until the meat is fork-tender, checking occasionally to ensure the water level stays consistent.

Step 4: Rest and Slice Against the Grain

Once the brisket is tender, remove it from the pot and let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring the meat stays moist and flavorful.

Slice the corned beef thinly against the grain for the most tender texture. The grain runs the length of the brisket, so cut perpendicular to those lines. Serve immediately with some of the cooking liquid for extra moisture, or use it in your favorite Reuben sandwich for that true deli experience.

Best Sauces and Condiments for These Flavors

Classic Mustard Pairing

There’s a reason Katz Deli serves their corned beef with a side of spicy brown mustard. The sharp, tangy bite cuts through the richness perfectly. I recommend Gulden’s or Plochman’s for that authentic New York taste. A 1 tbsp dollop on each sandwich is my go-to ratio. 💛

Russian Dressing Twist

For Reuben sandwiches, Russian dressing is non-negotiable. Mix ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp pickle relish, and 1 tsp prepared horseradish for the perfect balance. The sweetness complements the briny corned beef beautifully.

Horse Radish Cream

I love a good horseradish cream sauce for dipping thin slices. Combine 1 cup sour cream with 3 tbsp prepared horseradish and 1 tsp lemon juice. Adjust horseradish to taste—I prefer mine with a serious kick. This adds a creamy, spicy contrast to the meat’s saltiness.

Pickle Perfect

No corned beef plate is complete without kosher dill pickles. The acidity and crunch provide essential contrast. I use Boar’s Head or Vlasic brand for consistent quality. A ¼ inch slice on the side of each bite is my rule of thumb.

Cheese Sauce Option

For a decadent twist, try a Swiss cheese sauce. Melt 2 cups shredded Swiss with ½ cup heavy cream and 1 tbsp Dijon mustard. Drizzle over hot corned beef for an irresistible, gooey topping that stays true to the deli spirit.

Frequently Asked Questions