This preparation uses water in two ways: as a salt and flavor delivery device (brine) and as a heat delivery device (steaming). Short ribs are a great cut to use because they tend to be less expensive than the more tender cuts of beef, but with long, slow cooking, they become exquisitely tender. Moist heat is needed to turn the tough connective tissue into gelatin. Braising is the customary technique for accomplishing this. Here, the ribs are steamed.
Pastrami is typically made with