In this installment

First Cut Corned Beef

Sliced Swiss Cheese

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First Cut Corned Beef

The foundation of Zingerman’s Deli. Every week we sell thousands of pounds of our corned beef, much of it piled high on Zingerman’s Jewish Rye Bread and nearly as much sliced up for our customers to take home and have for dinner. The recipe was a labor of love for co-founders Paul Saginaw and Ari Weinzweig, but it didn’t come together until long time Detroit deli man Sy Ginsberg entered the scene. The triumvirate of new deli guard (at least in 1982) created something that endures to this day. For best reheating, steam the meat in a pouch of tin foil in the oven. It’s just like how the deli does it (except for the tin foil).

Sliced Swiss Cheese

And what’s corned beef with some sliced swiss cheese? To be fair, this is really full-flavored Emmentaler cheese from Switzerland, made in 200 lb wheels that take multiple people to life and open before being hand-sliced and served over mountains of meats, sauces, and other flavorful ingredients at Zingerman’s Deli. To refer to it as Swiss cheese is like calling Parmigiano-Reggiano “Italian cheese”…it simply won’t do.