March 17, 2021
Planning to corn your own beef this St. Patrick’s Day? Deborah Miller Catering & Events, owner of Hudson Square favorite Deb’s Takeaway at 200 Varick have you covered with this delicious recipe!.
A fan-favorite at Deborah Miller Catering this time of year is Corned Beef. When they make Corned Beef, they like to put a New York spin on things and use a Pastrami Spice!
Deborah’s Pastrami Spice Blend:
- Coriander seed ground, 8 tbsp
- Mustard seed ground, 8 tbsp
- Brown sugar, 8 tbsp
- Smoked paprika , 4 tbsp
- Granulated garlic, 2 tsp
- Cloves ground, .5 tsp
- Black pepper, 8 tbsp
- Salt, 4 tsp
Instructions: Mix all ingredients together in a mixing bowl. Need approximately .5 cup of Pastrami Spice for every bound of meat. (Note: the above ingredient list will make about 2 cups of Pastrami Spice.)
You might ask, why bother to corn your own beef when you can buy it ready to cook? According to Julia Child: “No serious reason except for the pride of authorship; besides, it’s easy to do, and you know exactly what’s in it.” Julia is right — We should know exactly what’s in the food we cook and eat!
Mix It Up
Try making Mini Rueben bites with Corned Beef, Russian Dressing, and Sauerkraut on Rye Bread. Delish!
