What is pastrami ?
Pastrami is a meat product of Romanian origin usually made from beef brisket, and sometimes from lamb, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.
How is it made ?
The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Making Pastrami is a lengthy process, however the completed results are amazing. Pastrami is a favourite in many sandwich shops and delis in the uk. N&C Produce delivers Pastrami to most delis across London.
Types of Pastrami
There are three main types of pastrami cuts. One is the navel, which comes from the front quarters of the cow, thereby making it kosher. As Eric Lissner points out in Our Everyday Life, this is the type of famous pastrami that you typically find in New York delis.
Next, there’s the bottom round. This is known for being a leaner cut that’s very tender. The type of pastrami that you’ll find in grocery stores and yields a large, round slice of meat.
Finally, there’s pastrami first cut. This is very lean and has hardly any fat on it, which tends to be the healthiest option (though some argue it lacks the authenticity and flavour of the navel).
What is the most common meat used ?
The most common meat used to make Pastrami is beef. It can be from different cuts of beef: the navel end of the beef brisket, known as the plate cut, is the most common, but pastrami can also be made from the round and short rib of a cow.
Beat way to eat Pastrami
The most common way of enjoying pastrami is in sandwiches, piled high onto freshly baked bread or bagels, and topped with mustard and pickles.
Did you knot that
Pastrami is a technology for preserving meat that our ancestors used before refrigerators. It turns out that pastrami and cheese both happen to taste good, so they are still very popular even though the preservation technology they each represent is no longer needed.