The Eat New York boys on making their own pastrami
THERE are few foods which say 'New York' more than pastrami. And although it's a regular feature on our menus nowadays, there are few places in Manchester that do it quite like the team at The Bagel Shop from Eat New York in the Northern Quarter.
Bagels, burgers, spuds, salads – whatever you take as the starting point, they suggest you add pastrami. They go through mountains of the stuff. And although they could buy it in, that would take out all the fun. Instead, they make their own.
So how's it done? The four friends behind Eat New York, Jon, Cal, Sean and Oliver, learnt how to produce perfect pastrami from some of best beef curers in New York.
They learnt how to produce perfect pastrami from some of best beef curers in New York.
Firstly, they brine prime American brisket for fourteen days until it’s cured. Then they rub in their own blend of herbs and spices, before smoking it for ten hours.
Finally it's sliced up, ready to be added to various plates of goodness.
One of those is their authentic Reuben sandwich. Half a pound of pastrami is stacked high on toasted rye, with melted Swiss cheese, sauerkraut and Russian dressing. They limit them to 50 a day and they often sell out.
If that's too big a mouthful for you, there's a quarter-pound serve Reuben, or the pastrami burger, which is served on a toasted potato roll rather than bread.
They also add house pastrami to their 'Goofy' fries – a taste explosion of garlic, cheese sauce, and coriander.
And then there's their twist on a Caesar salad. With red from pastrami, white from breaded turkey escalope and blue from their blue cheese dressing, it's patriotic whichever side of the Pond you're on.
Go taste it this lunch time. The Bagel Shop from Eat New York is on Oldham Street in the Northern Quarter.