How to Make the Ultimate Deli Pastrami Using Sous Vide (Better than Katz’s?!) | ChefSteps

We took all our experience with turning tough hunks of meat into tender and juicy ’cue and translated it to the task of creating our version of the star of the Jewish delicatessen: sous vide pastrami. Our version blows any sad, dry supermarket pastrami offering out of the water, and a big part of that is we use one of the beefiest cuts of meat–short rib! We also infuse the meat with tons of flavor from the spices, sous vide it to lock in the juices, smoke it, and serve it up hot. Check out the full sous vide pastrami recipe: Sign up for ChefSteps StudioPass: Buy the Joule® Turbo Sous Vide: Ingredients: Buy beef short ribs: Equipment: Buy a smoker: Get notified and never miss a video by subscribing to the ChefSteps channel: ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: