Pastrami is a highly seasoned, smoked deli meat made from beef, traditionally the navel cut. Its origins trace back to Romania, but it became iconic in Jewish-American cuisine, especially in New York City. The meat is cured, rubbed with spices, smoked, and steamed, resulting in a tender, flavorful dish often served on rye bread.
Making Pastrami:
1. Ingredients
1 beef brisket (5-7 pounds), 1 cup kosher salt, 1/2 cup brown sugar, 2 tablespoons black peppercorns, 2 tablespoons coriander seeds, 1 tablespoon mustard seeds, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground ginger, 1 teaspoon allspice, 1 teaspoon cloves, 1 gallon water (for brine)
2. Prepare the Brine
In a large pot, combine the water, kosher salt, and brown sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool completely to room temperature.
3. Brine the Brisket
Place the brisket in a large container or brining bag. Pour the cooled brine over the brisket, ensuring it is fully submerged. Cover and refrigerate for 5-7 days, turning the brisket once a day.
4. Make the Spice Rub
In a spice grinder or mortar and pestle, coarsely grind the black peppercorns, coriander seeds, and mustard seeds. Mix with the paprika, garlic powder, onion powder, ground ginger, allspice, and cloves in a bowl.
5. Apply the Spice Rub
Remove the brisket from the brine and pat it dry with paper towels. Generously coat the brisket with the spice rub, pressing the mixture into the meat on all sides.
6. Smoke the Pastrami
Preheat a smoker to 225u00b0F (107u00b0C). Smoke the brisket for 6-8 hours, or until the internal temperature reaches 165u00b0F (74u00b0C). Use wood chips like hickory or oak for authentic flavor.
7. Steam the Pastrami
Transfer the smoked brisket to a steamer or a large pot with a steaming rack. Steam for 2-3 hours, or until the meat is tender and reaches an internal temperature of 195u00b0F (90u00b0C).
8. Slice and Serve
Let the pastrami rest for 15-20 minutes before slicing against the grain into thin pieces. Serve on rye bread with mustard or enjoy as part of a deli platter.
Traditions and Heritage of Pastrami
Pastrami
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Frequently Asked Questions
What is pastrami?
Pastrami is a highly seasoned, smoked deli meat made primarily from beef brisket. It's a staple in Jewish deli cuisine, known for its bold flavor from a spice rub typically containing garlic, coriander, black pepper, and other spices.
How is pastrami different from corned beef?
While both are made from beef brisket, pastrami is smoked after curing and coated with a spice crust, giving it a more complex flavor. Corned beef is simply brined and boiled, resulting in a milder taste and softer texture.
Why is pastrami associated with Jewish cuisine?
Pastrami became popular in Jewish communities because the smoking and heavy spicing process helped preserve meat before refrigeration. Jewish immigrants brought these techniques to America, where it became a deli staple.
What's the best way to serve pastrami?
Traditionally, pastrami is served thinly sliced on rye bread with mustard, often as a sandwich. In Jewish delis, it's frequently paired with coleslaw and pickles. Some also enjoy it in omelets or on pizza.
Can you make pastrami at home?
Yes, though it's time-consuming. Homemade pastrami requires curing the meat for several days, applying a spice rub, then smoking it slowly. Many home cooks start with store-bought corned beef to simplify the process.
