Well I went to the Mortons website and used their pastrami/corned beef recipe for some elk brisket.

Last night I made some ruben sandwiches with the pastrami and they were fantastic. I haven't corned any meat for a few years and I'd forgotten how good it is. I'd heartily recomend giving it a try, it's easy as heck to do.

the chef

Chef

Please remind me. what is the difference between corned meet and pastrami.

did you use the traditional ingredients for the ruebn? e.g. kraut and thousand island dressing and swiss cheese and rye bread?

Y'know it's actually corned beef I made. Pastrami is smoked methinks-but I like the way it sounds much better than corned.

I used all the ingredients you mentioned but not the dressing- I dont' like my sandwiches "soupy and gooey" I did use some smoked swiss the second go around and it was nicer than the plain swiss.

As an aside the first time I had a corned beef sandwich I was working with "chef otto" and he was a great big Hungarian with a huge appetite. When I grew up we just didn't have that kind sandwich meat-probably why I got into cooking, because I wanted to eat good food. Anyway I loved those damned sandwiches so much I ate 8 of them at one sitting. Otto was sufficiently impressed that a 170 lb guy could eat like that.

cheers!