301 - Wolf down some brisket
By Lauren Gosnell
Ever since David Gelberman opened his deli, Wolfie’s, in 1975, the Sheppard Ave. restaurant has been a friendly neighbourhood favourite for brisket sandwiches.
Brisket is a cut of beef from just above the front legs of a cow. Though it is a tough and inexpensive cut, it can yield a flavourful tender meat when slow-cooked on low heat.
David gets all of his brisket shipped in from Montréal. He insists, “They just don’t make it as moist in Toronto.”
He sells both single and double-layered brisket. The double layer has a strip of fat between two pieces of meat which means that it produces a juicier brisket after it is cooked.
But for the health conscious, the single layer is a leaner choice because it is just a flat piece of meat without the fat strip.
David offers the traditional brisket styles for his sandwiches.
His corned beef is a simple brined beef without any spices added to it when it is cooked, whereas the pastrami has a mild blend of seasoning. The smoked meat is rich in peppery spices that kick up the flavour a notch. There’s a little something for everyone.
The Wolfie’s deli sandwich is a two-hand affair because he piles a mountain of thinly shaved brisket between two double layers of rye bread with some mustard. That’s four slices. But David reveals that the secret of eating this huge sandwich is to take each half and make a smaller sandwich with the extra bread.
670 Sheppard Ave. W