Deutsch: Pastrami / Español: Pastrami / Português: Pastrami / Français: Pastrami / Italiano: Pastrami

Pastrami in the food context refers to a type of cured meat, typically beef, that is seasoned with a blend of spices, smoked, and then steamed to create a rich, savoury flavour. Pastrami is most commonly associated with deli meats in North American cuisine, particularly in Jewish delicatessens, and is often used as a filling for sandwiches.

Description

Pastrami is made by first brining a cut of beef, usually brisket or the navel cut, in a seasoned brine for several days to impart flavour and preserve the meat. After brining, the meat is coated with a blend of spices that typically includes black pepper, coriander, garlic, paprika, and mustard seeds. It is then smoked to infuse it with a distinct, smoky taste and steamed to achieve tenderness.

This preparation process results in a meat that is well-marbled, tender, and flavourful, with a distinctive crust from the spice rub. Pastrami's origins trace back to Eastern European Jewish communities and were brought to the United States by Jewish immigrants in the late 19th and early 20th centuries. It became a staple in New York City's delis, where it remains a popular item today.

Pastrami is typically sliced thin and served warm, piled high on rye bread with mustard, making for the classic pastrami sandwich. It is also used in various other dishes, such as salads, wraps, and breakfast items like pastrami hash.

Application Areas

• Sandwiches: The most iconic use is in deli-style sandwiches, often with rye bread, mustard, and pickles.
• Salads: Sliced pastrami can be added to salads for a protein-rich, smoky component.
• Breakfast Dishes: Used in pastrami hash, paired with potatoes and eggs.
• Wraps and Pitas: A modern twist includes incorporating pastrami into wraps and pita sandwiches with vegetables and spreads.
• Appetisers: Pastrami can be served on charcuterie boards alongside cheeses and crackers.

Well-Known Examples

• Classic Pastrami Sandwich: Made with rye bread, warm pastrami, and a smear of mustard, often served with a side of pickles or coleslaw.
• Pastrami on Rye: A quintessential New York deli staple featuring generous layers of pastrami between slices of rye bread.
• Pastrami Reuben: A variation of the classic Reuben sandwich with pastrami, sauerkraut, Swiss cheese, and Russian dressing, grilled until melted.
• Pastrami Hash: A breakfast dish combining diced pastrami, potatoes, onions, and sometimes bell peppers, served with eggs.
• Pastrami Pizza: An inventive dish using pastrami as a topping on a pizza base with mustard and pickles for a unique flavour profile.

Risks and Challenges

Pastrami is a processed meat, which means it can be high in sodium and fat. Consuming it in moderation is recommended, especially for those monitoring their salt intake or trying to maintain a heart-healthy diet. It is also important to be mindful of additives or preservatives that may be present in commercially prepared pastrami.

Additionally, making pastrami at home requires patience and attention to detail. The brining and smoking process can take several days to complete and requires proper equipment for smoking and temperature control to ensure the meat is both safe to eat and delicious.

Similar Terms

• Corned Beef: Another type of brined beef, but without the smoking process, resulting in a different flavour profile and preparation method.
• Smoked Brisket: Shares similarities with pastrami but is not typically brined or coated in the same spice mix.
• Roast Beef: Cooked without brining or smoking, making it simpler in flavour compared to pastrami.
• Salami: A cured meat that is seasoned and air-dried, with a more robust texture and different seasoning profile than pastrami.

Summary

Pastrami is a seasoned, smoked, and steamed meat, usually made from beef, that is known for its tender texture and rich, smoky flavour. Originating from Eastern European Jewish communities and popularised in American delis, it is most commonly used in sandwiches, such as the classic pastrami on rye. While delicious and versatile, pastrami is a processed meat high in sodium, so it is best enjoyed in moderation. Its preparation involves brining, seasoning, smoking, and steaming, making it a unique and beloved part of traditional deli cuisine.

--