Every city needs a place where you can order hot pastrami, a bowl of matzo ball soup and a chicken-fried steak with cream gravy at the same table, and nobody blinks. In Dallas, that place is Cindi’s NY Deli.
Cindi’s calls itself one part New York neighborhood deli, one part 1950s coffee and pancake house and one part Southern mom-and-pop diner. That describes the menu, and it describes the woman behind it.
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by Steven Doyle
Corned beef is made from brisket, a relatively inexpensive cut of beef. The meat goes through a long curing process using large grains of rock salt, or “corns” of salt, and a brine. It’s then slowly cooked, turning a tough cut of beef into one that’s super tender and flavorful.
Ireland was a major producer of salted meat, going back all the way to the Middle Ages and lasting through the 19th century. It wasn’t always called corned beef, though. That didn’t come until the 17th century when the English coined the term. Continue reading
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