Deli-style St. Patrick's Day

St. Patrick's Day is the time to dress in green and put on your yarmulke? That's if you're combining the cuisines of the Emerald Isle and the Promised Land. And you'll feel like you've found that leprechaun pot o' gold at the end of the Western Wall when you try my luscious Jewish recipes using Irish corned beef, that's now on sale this week.

I like traditional Irish corned beef and cabbage and it's easy enough to make, but for the money, I like my corned beef between 2 slices of rye and topped with a cabbage coleslaw, Jewish deli-style. So just keep on reading to see my tasty recipes below for Deli Corned Beef and Homemade Pastrami.

If you didn't notice, this week is the time of cheap hunks of corned beef -- starting at $1.99 per pound! I usually clear out my freezer for this St. Patrick's Day beef celebration and stock up on a few corned beef briskets. They freeze well and I like to smoke them during my patio summer cookouts.

Corned Beef is easy to make. To a pot of water just add the package of herbs (that come in the corned beef package) and toss in a few chopped veggies. You can boil the corned beef on the stovetop or bake it in the oven. I prefer the oven method, so you get a slightly browned crust, but the inside will still be moist.

You'll also want a batch of coleslaw to go along with my Homemade Deli-Style Corned Beef Sandwich. Especially when cabbage is selling for pennies a pound this week. Just click here to get my Deli Coleslaw recipe.

Our most famous deli in Los Angeles is Canter's Deli on Fairfax Boulevard. They are especially known for Pastrami and Corned Beef Sandwiches.

For their 60th Anniversary at this location, they served Corned Beef on Rye Sandwiches for 60 cents! If you don't believe me, then just watch the video below as proof positive.



And if you have any meaty leftovers then add them to a breakfast scramble of Eggs and Pastrami or Corned Beef (my recipe is a click away here.)

Now, if you really want the wildest use of leftover Pastrami then go no further than the next video, on the making of an Oki Dog.

It is basically a burrito with hot dogs, cheese, chili, and pastrami. Yes, it's a cholesterolic artery-clogging tortilla-wrapped depth charge that will literally take your breath away. Just watch the video below to see it being assembled (and click here to read all about it.)



In my Pastrami Recipe Video below, I show you how to brine a beef brisket in the refrigerator for a week. But if you buy a package of corned beef, you can skip that stage and go right to cooking it.

A package of herbs is included with corned beef. I like to grind up the herbs, add some pepper, and that becomes the dry rub for pastrami. And the final stage is to smoke the pastrami for about an hour. So keep scrolling down to see my Corned Beef and Pastrami recipes (you can also click here to see more Pastrami Recipe photos and text.)

This St. Patty's Day post is all about the beef. So stock up on corned beef and get to cooking. And you can be sure that the Blarney Chef is not full of it this time - these are some of my best recipes.

Homemade Deli Pastrami - VIDEO

Play it here. Video runs 4 minutes 4 seconds.

Corned Beef Recipe Ingredients

• 1 whole corned beef
• Water - enough to cover brisket.
• 1 whole chopped carrot - optional
• 1 whole chopped onion - optional
• 1 tablespoon chopped garlic - fresh or from jar.
• 1 bay leaf 
• packet of herbs that come with corned beef

Add enough fresh water to cover the brisket by an inch. Add the chopped veggies and bay leaf. Bring up the water to a boil, then lower the heat for a low simmer, cover the pot and cook for about 4 hours.

Check every hour or so to make sure the broth does not cookout. Add a 1/4 cup of water at a time, if needed. That's it -- just remove the corned beef and let it cool down enough to slice and serve.

For an oven version, add the veggies, then cover and bake in the oven at 350 degrees for 3 to 4 hours. Finally, remove the cover and finish baking another hour -- this will give a nice dark brown color to the outside of the meat.

When slicing the corned beef for sandwiches make sure to cut across the grain of the meat. Of course, you'll want to try out a slice to see how yummy it is. Notice the lean meat and its rosy color inside.

For a Deli-style Corned Beef Sandwich just add mustard to rye bread. Layer on your favorite cheese, corned beef and coleslaw. From a 2.67 pound of corned beef brisket, I made 3 sandwiches. I served them to my wife, mother-in-law and our neighbor Deb -- they all raved how delicious it was. I hope you will like it too!

Directions for Cooking Pastrami - using corned beef
Remove corned beef from the package. Add corned beef brisket to a large pot with a cover and fill it with water to just above the meat. Bring to a boil, reduce to a low simmer, cover and simmer for at least 3 hours. Check on it from time to time to make sure the water doesn't cook out (the water can cookout by a third, that's okay, as the meat will continue to steam.)

When finished boiling, remove the meat and set it to drain. Make the dry rub to coat the meat for smoking. Mix the pepper and coriander and coat all sides of the brisket.

Dry Rub Ingredients for Smoking

• 1 tablespoon ground coriander - they are the tan brown seeds in the herb package that normally comes with corned beef. You can sometimes find ground coriander in the spice rack of a grocery store.
• 2 tablespoons ground black pepper - okay to use less. Sometimes black pepper can overpower everything, but I like my pastrami that way.
• Wood chips for smoking the pastrami in a BBQ grill -- about 4 cups.

Now time to smoke it. You mainly need an outdoor grill with a cover. I have a 2-burner gas grill. The object is to smoke the meat with indirect heat. That is, place the meat as far away from the flame as possible. The meat is already cooked, so you just want to smoke it at this stage. If you have a simple outdoor charcoal bbq grill then build a fire way off to one side.

The flame is for a pan of wood chips. You could even loosely wrap a large handful of chips in aluminum foil and place over hot coals or the gas flame.

Depending on how hot the flame is, the wood chips should start smoking in 5 to 10 minutes. When the smoke starts, place the boiled brisket as far away from the flame as possible and cover the grill tightly. Check every 10 minutes or so and replace the wood chips with fresh ones as they cook away if needed. I smoked my pastrami for an hour. Even just a half hour of smoking will still give you a great flavor and a crunchy crusted pastrami.

In the hour of smoking, I had to replace the blackened wood chips a couple of times. The meat will still heat up and brown, even away from the heat. If you are using a coal-burning grill your smoking time may be shorter, as they often burn hotter than a more controllable gas grill (about half an hour of smoking?) The length of time it takes for the wood chips to stop smoking is all the time you really need.

After the pastrami is smoked, place it on a cutting board, slice across the grain, and make a big fat pastrami sandwich - your way!