Thank you so much! We made this for my dad's 90th birthday. He grew up in Brooklyn and fondly remembers the Carnegie Deli where "the fat would drip off your elbow" We used a prime brisket and flipped it every day in the brine. We rushed the cure only having one week to complete the job but we could not have been happier. Next time we will go a full 7-10 days before the cook. We used a 5 gal bucket with insulated foam on the sides and bottom and it held the entire brisket in four large pieces . It was 17 lbs trimmed down to about 13 lbs. We tried to follow Guga exactly but mistakenly put it into the sous vide tank before adding the final pepper and coriander rub. However, we put it on before the smoking. I am not sure how much that would change it. We used applewood charcoal and cherry smoking chips. I recommend a gentle smoke flavor to preserve the unique brine seasoning. We held temp from 200-240 in the Weber. We put a bowl of water against the coal pile so it would simmer gently for the 4 hrs. It was absolutely FANTASTIC. . It was tender, not chewy but not disintegrating either. You could pile it high with thick slices. The flavor was definitely NY style. This recipe is the real deal. We used to cheat making pastrami using corned beef to start but I'll never go back to that method. The brine in this recipe is key. Do not hesitate to try this. You will be very satisfied.

As someone from New York, you definitely did this sandwich justice!

@SousVideEverything

4 жыл бұрын

Thank you jordan.

@cgaal17

4 жыл бұрын

What does this even mean you act like New York is where this was created

@alexj2032

4 жыл бұрын

@@cgaal17 I mean if he lives in New York hes had enough pastrami to know if its up to the New York standard

@chadwyckmarte1061

4 жыл бұрын

C G Katz’s is a landmark in NYC and the food is great, and what guga made really lives up to the standard, that’s all

@Sittingduck1995

4 жыл бұрын

As someone from Holland I'm now just hungry af...

I wanna see how you make “carne de sol” Hey Guga gostaria de ver como você faria carne de sol.

@SousVideEverything

4 жыл бұрын

I think I featured restaurant that did it on my last 🇧🇷 trip but have yet to show the recipe

@jocaingles8464

4 жыл бұрын

Yes guga, pls

@davidhalldurham

4 жыл бұрын

Yes, Guga, please!

@rodrigomf91

4 жыл бұрын

@@SousVideEverything make a smoked "carne de sol"!!

@marcelleza

4 жыл бұрын

Up

Looks faaannnnnntastic

I started the process this afternoon with a piece of brisket flat just to try it. It made the house smell like pastrami. It smelled so good that I had to have some immediately so I went to Katz's and did takeout since you can't eat inside and brought it out to East River park, sat at a table and went to pastrami heaven. My daughter did the pickup and I still have never been inside Katz's.

Usually he makes it better than the restaurant. Nice to see him say that Katz was better this time. Gives validity to everything he says now

I made this, and it was terrific !! I love your channel and your recipes. Your channel is the reason I bought a sous vide circulator.

With the salted sun dry meat, here in Honduras we do “TAPADO” which it means kind of “with lid on”, it is a Beef Stew with coconut milk and it is delicious!! we add tarot, Carrot, green bananas, sweet platain to the stew also

@eyeswideshut2800

4 жыл бұрын

Sounds good

I love when guga asks: “Are you okay MauMau?!” Cracks me up every time!

It looks truly amazing. Something to try for sauerkraut is to throw it on cast iron with a bunch of butter and cook down until it looks like hashbrowns. I've converted several people to kraut this way.

Guga! I did your 48 hour corned beef brisket and the results were amazing! Made Reubens for dinner tonight and they were the best I’ve ever had! Thanks for being awesome brother!

@SousVideEverything

4 жыл бұрын

So glad it came out amazing Ian 👍👍👍

I love Korean food, Kimchi in particular. I love Reuben sandwiches also but when I make Reubens at home I replace the sauerkraut with Kimchi. Absolute heaven.

@kohashiguchi1454

Жыл бұрын

I don't cook much, but Kimchi in a Reuben sounds-----extremely delicious! I'd eat that in a nanosecond.

Guga, next time you're in New York, try Pastrami Queen on the Upper East Side. Also a killer sandwich and Jewish Deli!

You have to try Sauerbraten with Rotkraut and Semelknödel. It’s my favourite german dish.

"They are not cheap when they are serving their meat"-Sous Vide Everything 2019

@SousVideEverything

4 жыл бұрын

😂😂😂

@ericg2007

4 жыл бұрын

For $20 a sandwich they better not be lol

@doughtymqan

4 жыл бұрын

I can’t eat anywhere near as much as is on a Katz sandwich, but wow they’re great.

@traww9537

4 жыл бұрын

Eric G it’s 20 bucks?!

@julianrendon1746

4 жыл бұрын

Traww 95 yup

I LOVE pastrami and enjoy making it! Thanks for a Sous Vide way to do it!

Can someone get this man a show on Food Network? I dont think there is one video of his I haven't watched start to finish.

@ic8658

4 жыл бұрын

Totally agree! Great idea and I'm in the same boat as you.

Have you ever considered making a series where you go to famous places and try to recreate the dish?

Guga is such a humble guy, I love people like this, keep doing what you're doing

An alternative to straight up sauerkraut is to shred some red cabbage and mix it in with your thousand island dressing the day before you make your reubens. It'll still come out with a similar but lighter sour flavor but keep the texture. It is also much better to pan or griddle fry the pastrami or corned beef before you assemble. Getting that caramelization on the meat helps intensify its flavor and makes it stand out more against the sauce, bread and kraut. I also butter the outside of the rye bread (I prefer marbled rye over straight rye) and fry the sandwich on each side in the pan or a panini press to crisp up the sandwich. Those little changes make it such an epic sandwich and one of my favorites.

I live in NYC and never been to Katz, but! I've gone to plenty of other delis with legendary pastrami sandwiches before they closed. I really should make a trip over to Katz one day.

@MeatSlap30

4 жыл бұрын

If you ever do, please let me know if it’s the best you’ve had. Or if it’s just extremely good regardless.

You warmed my heart when you brought out the torch for the slice of cheese.

You are at the top of the list of food themed KZreadr's. I absolutely love not only your cooking skills but also your talent for putting together a story in video form. Respect Guga!

@SousVideEverything

4 жыл бұрын

Thank you T JAKE!

06:47 “they have been doing this for ears 👂 everybody”

What about wagyu pastrami?

@SousVideEverything

4 жыл бұрын

🤔🤔

@ayofro3377

4 жыл бұрын

Thomas Furtick that sounds amazing, I mean look at how juicy this was imagine a waygu

@agentvx8320

4 жыл бұрын

Dry aged wagyu pastrami! :D :D :D

@danielsanchez8066

4 жыл бұрын

@@SousVideEverything do Wagyu pastrami

@iwbaracker

4 жыл бұрын

Sous Vide Everything this needs to happen

When a child shows me their drawing 7:27

@DatNygma

4 жыл бұрын

Thx for that! 😂

@RobChau90

4 жыл бұрын

HAHAHAHAHAHAHAHAHAHA IM DYING 😂😂😂😭😭😭😂😂😂

@zipsypd4181

4 жыл бұрын

Loooooool

@mikecunningham3423

4 жыл бұрын

when a cereal killer is about to make a kill 7:27

@michaelwould

4 жыл бұрын

me when I am lolling at this comment.

This is the video I have been waiting for. I don't live in NYC but I love visiting and I always hit Katz's. Pure bliss over here. I'd love to see what you guys could come up with for seasonings and such (as Brazil doesn't have Pastrami just like the US doesn't do Picanha) because I bet there are ways while it would no longer be a true "pastrami" but the crust could be changed to season it with something like Guga's Rub that would certainly still make an amazing sandwich. I should try that too...

8:46 Guga lets us see the taste 😂

@SousVideEverything

4 жыл бұрын

🤣

@mrpepin

4 жыл бұрын

Alex Wietholz drugs. A lot of drugs. And I swear you’ll smell colors.

I think of the Reuben of being the Rubix Cube of sandwiches... You either like all the complexities or you hate them! Great video men!

This is epic! I will for sure give this one a try. I love when you take us traveling with you and then show us your take on the recipe

@SousVideEverything

4 жыл бұрын

Try it!

I love when you do travel videos and recreate it back at home on both channels! My favorite

I just adore Guga and wish he were my brother as an honorary Puerto Rican! Very inspiring.

Yea.... I loved the Sun Dried meat experience in Rio ... Guga... do make that plz.....

@SousVideEverything

4 жыл бұрын

I will!

His voice goes high at the end of every word when he says what he’s using/putting in

@theojohnson6350

4 жыл бұрын

1:57 mustard seeds outplayed ggs

@Jeremi6h

4 жыл бұрын

Callum Wright 4:07

I love pastrami!! These lunch time uploads are killing me especially when I’m trying to watch what I eat 😭

7:28 needs to be a soundbite. I may change my text notifications to "Thats So Good"

@paperbag8357

4 жыл бұрын

Thicc Boiii And also the laughing before that as a ringtone

What happened to the SVE trio back in the office??? The feel of the channel is different now☹️

@stefanchoquette8401

4 жыл бұрын

Andy Parra following...

@shadowcrimson6232

4 жыл бұрын

Did you get an answer from anyone? I've been trying to find out and there is no info anywhere :/

@kirilllavrishev6507

4 жыл бұрын

idk as well. weird

Guga, I've only been following your channel for 2 weeks. I love cooking and never knew about Sous Vide. I have not been able to stop watching. In that time, I've bought an entire Sous Vide beginners kit. I am doing my first steaks tomorrow and have already done chicken thighs which came out AAAMAZING! Love these videos. Keep up the awesome work!

@SousVideEverything

4 жыл бұрын

Thank you Kenny! You are going to love the steak sous Vide! Remember to pay them dry for that nice crust and enjoy brother!

@Capoiera07

4 жыл бұрын

@@SousVideEverything I can never forget to pat them dry! Thank you brother. I'll be joining your channel!

@onedashusmc

2 жыл бұрын

@Sous Vide Everything what did you like better, sousvide or smoked? They both looked great. I tried getting beef navel to make one. No luck yet.

Guga is psychic; he always knows what we're thinking.

Omg....this is my favorite thing yet.... I love corned beef and pastrami so much 😋😋😋

@SousVideEverything

4 жыл бұрын

Me too!

Make that carnage sol or whatever it’s called I wanna see that 🤩🤩

@SousVideEverything

4 жыл бұрын

I will carne 😂 not carnage

@JuniorJr...

4 жыл бұрын

hahaha It's Carne de Sol or Sun dried meat (in a free translation)

@ErkanZH

4 жыл бұрын

Carnage😂😂😭😭😭😭

@StevExMachina

4 жыл бұрын

Carne de sal

@lechatbotte.

4 жыл бұрын

Lol

“And if you want to see the taste” - GUGA 2019

Looks SOOOOO GOOOD!!!! My family loves everything from your channel! Keep up the great work!

Great cook guys!!! It took me 6 months to duplicate Katz's recipe two years ago, and you have pretty much nailed it here. A few things to consider: Katz actually brines for 3 weeks, smokes for 48+ hours, then boils & steams to temp before serving. Thus: Brining for at least 2 weeks is VERY important. My first few tries I cooked in the smoker for six hours, which was pretty decent. On my 3rd attempt I used sous vide then smoked for 3 hours & it was near perfection.

@maxzdrada9458

2 жыл бұрын

Does longer brine make it more salty?

@FlightX101

2 жыл бұрын

Yea its crazy how many steps they take to make it but damn they have a fantastic pastrami. Super complex taste that hits hard

Could you please do the dry aged brisket as pastrami?

1:10 "They're not cheap when serving you there meat and I like that." 👍

@franklinlewis6829

4 жыл бұрын

😂😂😂😂😂 No pun intended

Guga, that has to be your best Pastrami yet. It's a big improvement over the first one in Guga Foods!

@SousVideEverything

4 жыл бұрын

Thank you Boom

Omg. I love pastrami. This looks amazing. Sounds like Andy McKey playing in the background during cooking. 👍 👍

Man i just started my diet, on intermittent fast and saw this... drooled on myself and i didn't even realize.. 😭

I need to find where you live and invite myself over for dinner LOL. Love both your channel

@SousVideEverything

4 жыл бұрын

😂 thanks DJ!

@michaelcalderone3311

4 жыл бұрын

@@SousVideEverything wheres the 3rd guy????

@rcdogmanduh4440

4 жыл бұрын

DJ I'll drive lol long drive from New England!

@pailoxdd

4 жыл бұрын

He only has 1 channel dude, I think you mistake him with his twin brother

@Tonyromeo1970

4 жыл бұрын

@@pailoxdd He has 2 channels... I think YOU made the mistake! DUDE,

In Montreal we smoke for a certain temperature and then 24 hours later we steam it in a water steamer, just like Katz. That gives a very unique taste

Oh Guga, now I want to make pastrami again! That looks incredible!

@SousVideEverything

4 жыл бұрын

Do it!

Guga: “The people from New York are just awesome” Me, a man from the midwest: yeah... really great people

@drwgisblaidd2650

3 жыл бұрын

The Reuben sandwich, was invented in Omaha, Nebraska. Feel better?

@areddick15

2 жыл бұрын

Oop, sorry.

@johnnykiehn1872

2 жыл бұрын

@@areddick15 Lolll it's a habit what can I say

Guga's neighbours feed themselves with the smell his kitchen emmanates

Rad video! Fantastic edit! SOLID!!!!!!!

TOTAL FOOD PORN! One of the best looking videos you've done.

@SousVideEverything

4 жыл бұрын

Thank you so much Shyam

4:32 I'm ready to settle down now

@MichaelSmith-zv7om

4 жыл бұрын

mptom007 oml

1:40 I know this is about food, but nice knife dude.

@DatNygma

4 жыл бұрын

The right tools r as important, my guy!

@BenSund

4 жыл бұрын

It's a Dalstrong. You can get them on amazon for a really reasonable price!

I live in Indianapolis and we have Shapiros’s deli it’s been open since 1905 they make all their meats in house , they have best rueben I’ve ever had but I’m definitely trying Katz next time in NYC thanks Guga

I live in New york State, but every time I'm in the city , I stop by Katz's deli . The place is a amazing

Hey Guga! Was just wondering if any of the company's you use to get your meats, like wagyu or other high end meats, do they deliver to Canada?!

@steven37c

4 жыл бұрын

He uses grand western steaks

@drwgisblaidd2650

3 жыл бұрын

I don't know if they deliver , but look up Snake River Farms, that's where my store get's wagyu.

What temp and how long for smoking

@sprichar

3 жыл бұрын

I re watched and Guga stated 250 degrees on the temp for smoking, however he just stated that he smoked it just long enough for the color. I would like to know how long as well?

Those sandwiches looked amazing! It does the NYC sandwiches justice.

Congrats on 1millon

Shoutout to kendall people in Miami 😂

! They call it Russian dressing at Katz’s

Guga, you NAILED it! Well done brother.

I being born in NY have had plenty of Katz. My favorite is pastrami 364 days of the year but on that one day St. Patricks day is corned beef , cabbage, potatoes, carrots,pearl onions toasted rye with butter and a tall cold glass of Guinness.

That carne de sol its like cecina here in mexico Look it up

Also why don’t u make wagyu pastrami

@mahmoudsalah6418

4 жыл бұрын

That thing will completely dissolve during cooking or brining

@pozy101

4 жыл бұрын

Hell yea

Im drooling here Guga,.....I've been to. " New York"....and LOVED the deli sandwiches,....im from London originally (where we had great deli places in the 70s...) But now for the last 14 years I've lived on the Mediterranean island of Cyprus....NO deli ,no Sandwiches only BBQ kebabs...... I miss a good deli sandwich.

Holy crap, what are the chances?! I just put a brisket in the fridge to make my first pastrami last night.

Miss the old format

You should document and flog when you travel do reviews in the resteraunts you visit ect.

I really wish I had a spare refrigerator to brine a brisket for 5 days or age some beef for a month. It's only 8:30 in the morning when watching this and I really want a pastrami sandwich now!

I love the new setting of the video guys!

I'll have what she is having........

@AdrianEOK

4 жыл бұрын

So she could leave your plate alone

@risksikrikak903

4 жыл бұрын

mmmmmmm

@mobus1603

3 жыл бұрын

@@AdrianEOK: no, it's a classic quote from a scene in the movie *_When Harry Met Sally_* that took place at Katz's.

if guga was a meme what would he be?

@SousVideEverything

4 жыл бұрын

🥩🥩🥩

Guga. Since you've cooked pastrami on the smoker (Guga Foods) and via sous vide (Sous Vide Everything) , which way do you prefer/recommend? Id like to make my own, but want to make sure I get the best result. Thanks.

Acho que você não vai me responder pois o vídeo é antigo já. Sou bastante fã do seu canal. Me inspirou até na minha profissão. Minha pergunta é: existe alguma diferença entre defumar antes do sous vide no caso do pastrami? Como você faz no pulled pork? Ou a ordem tem que ser essa para melhores resultados? Muito obrigado pelo conteúdo do seu canal. Grande abraço.

A way to make these sandwiches even better is to butter the bread and toast them in a pan grilled cheese style. That's the way I always do it at home.

60% of the comments asking Guga to do Carne de sol and him replying to it. Are you going to do Carne de sol ? 👀

2:47 its a happy face!!!!

@krul2089

4 жыл бұрын

. u .

I love how he calls the rub guga's rub 😂😂😂😂

@christopherday210

3 жыл бұрын

He makes a separate rub that has nothing to do with pastrami.... Yes its homemade and he'll tell you how to make it look it up.

The Reuben would have tasted much better had the bread been toasted.

*Damn you should collab with Guga Foods.*

@mr.plenge1301

4 жыл бұрын

😂😂😂😂

These pastrami sandwiches must be Angel's dream sandwich.

Katz uses Beef Navel for Pastrami and Beef Brisket for Corned Beef.

I wanna see how you make “carne de sol”

Schwartz's in Montreal is even better than Katz's....

@SousVideEverything

4 жыл бұрын

Really? Must add it to the bucket list then

@laurentgendron6261

4 жыл бұрын

Yes, you must 🙄

@timeconsumer

4 жыл бұрын

@@SousVideEverything haven't had Katz but can confirm Schwartz is life affirming

Love ur channel... One of ur best!!

For me as a German it made me smile about the fact that you like Sauerkraut Guga :D

I thought Katz only used navel , not a brisket ?

I dont think anyone should go to Kats right this second

I opened a store in New York a couple of years ago. Turns out my company set me up in the hotel right behind Kat'z that some of your video caught (what luck!). Kat'z is SOOOOO GOOOD. Thank's Guga. Oh and I liked the Ruben.

Gonna have to try it at my local Katz deli, here in Houston

If you’re the first comment nothing will happen 🙂

@SousVideEverything

4 жыл бұрын

Maybe something will.... 😂😂

Reuben or a Pastrami on rye are probably my two favorite sandwiches. Now I need one.

Hi Guga: I'm about to do a pastrami (point and flat separated) sous vide / smoke. I'm a bit confused from so many different ways and temperatures. I need your experienced advice and if possible reasons: sous vide temp - 137 - 145 - 155 rub - before sous vide or before smoking smoking - before sous vide / after / both thank you Eli

Here's the next step -- travel to Montreal and try the Smoked Meat (Viande Fumee) -- it's pastrami's more savory-leaning cousin. It is enough of an icon that you will see it in many forms (e.g. smoked meat pizza, poutine, nachos, hot dogs). They also use the whole brisket, so you have the option of fattier and/or leaner cuts from the same brisket. There are major battles about which one is the best, but unarguably the most _famous_ is Schwartz's. It's Montreal's equivalent of Katz's, except about half the cost for the same food. I did frequent Dunn's and Reuben's a lot, but mainly because both were a short walk from where I worked, and between the two, Dunn's is my preference. I personally really liked Snowdon Deli, though and it was also much closer to where I lived and the variety of things they offered is greater. Another great thing they offered was a Montreal-style slaw, which is not a creamy mayo-based coleslaw like you get in the U.S., but a vinaigrette-dressed slaw that comes off almost like an early-stage sauerkraut when it is just starting to get a hint of funk to it, but retains that crunch of fresh cabbage. It's a lot more popular there as a hot dog topping, but I'd often get it on a smoked meat platter.