What is Beef Pastrami? A Complete Guide to the Spicy Smoked Meat

Pastrami is a popular deli meat that you’ve likely seen in sandwiches or sliced up at your local butcher shop. But what exactly is beef pastrami and how is it made?

In this complete guide, we’ll cover everything you need to know about pastrami, including:

• What pastrami is made from
• The history and origins of pastrami
• How pastrami is cured, smoked, and steamed
• The difference between pastrami and corned beef
• Popular ways to eat and serve pastrami

What is Pastrami Made From?

Pastrami starts with beef brisket. Brisket comes from the chest area of the cow and contains a lot of tough connective tissue. When cooked properly this connective tissue breaks down into gelatin which makes the brisket incredibly moist tender and flavorful.

There are two main cuts of brisket used for pastrami:

• Navel/Point Cut: This comes from the belly section and contains the most fat and marbling. It’s the most commonly used cut for making pastrami.

• Flat Cut: The leaner, flatter section of the brisket. It has less fat than the point cut but is easier to slice thinly. Flat cut brisket can also be used for pastrami, but may turn out slightly drier.

No matter which cut is used, pastrami starts with a high quality beef brisket that is trimmed of excess fat and membranes.

The Origins and History of Pastrami

Pastrami has its roots in the Mediterranean region, where heavily spiced and dried meats were commonly made as a way to preserve meat before refrigeration.

There are a few theories about the specific origins of pastrami:

• Turkey: Pastirma was a spiced dried beef product that originated in Turkey. Immigrants from Turkey brought these meat preservation techniques to Europe and North America.

• Romania: A similar beef product called pastrama was made in Romania using a dry spice rub on beef or mutton. Romanian Jewish immigrants brought pastrama to the United States.

• Jewish Immigrants in New York: Pastrami was more refined and popularized by Jewish Romanian immigrants in New York’s lower east side in the late 19th and early 20th centuries.

Delis like Katz’s perfected the art of smoking and steaming brisket to make pastrami into the sandwich staple we know today.

How Pastrami is Made – Curing, Smoking and Steaming Process

Authentic pastrami goes through a multi-step process to achieve its signature flavor, smokiness and tender texture:

Curing

• Brisket is submerged in a brine (saltwater solution) for up to 2 weeks. The brine has spices like coriander, black pepper, bay leaves, and curing salts.
• This curing process infuses the meat with seasoned flavor and preserves it.

Coating with Spices

• After brining, the brisket is covered in a thick dry spice rub made from cracked black peppercorns, coriander seeds, paprika, and mustard seeds.

Cold Smoking

• The spiced brisket is then smoked for up to 10 hours over a low temperature (under 200°F). This is called cold smoking, as the meat stays raw while absorbing the smoky flavor.

Steaming

• The final step is to steam the smoked brisket at a high temperature which cooks it completely while keeping it incredibly moist and tender.

• The steaming also melds all the flavors together into authentic pastrami.

This traditional process takes over 2 weeks, but results in pastrami that is loaded with spice flavor and has a distinct smoky aroma and taste.

The Difference Between Pastrami and Corned Beef

Pastrami and corned beef appear pretty similar, but they have some key differences:

• Meat Cut: Pastrami uses fatty navel/point brisket. Corned beef uses leaner flat brisket.

• Spice Coating: Pastrami is coated in cracked black pepper and spices before smoking. Corned beef does not have an external spice rub.

• Cooking Method: Pastrami is smoked and steamed. Corned beef is boiled/simmered in water.

• Flavor: Pastrami has a very prominent black pepper flavor and smoky taste from being smoked. Corned beef has a more uniform spice flavor.

While they start from similar brisket cuts and curing brines, the cooking process results in pastrami having a very different final flavor and texture compared to corned beef.

Popular Ways to Eat and Serve Pastrami

Here are some of the most common and delicious ways to enjoy beef pastrami:

• Pastrami Sandwiches: Thinly sliced pastrami stacked high on rye bread with mustard is the classic deli sandwich. Add cheese, sauerkraut or pickles to customize.

• Reuben Sandwich: Pastrami, Swiss cheese, sauerkraut and Russian dressing grilled between slices of rye bread.

• Open-faced Pastrami Melts: Broiled open-faced sandwiches with pastrami, melted cheese and onions.

• Pastrami Hash: Pan fried pastrami, potatoes and onions makes a hearty breakfast hash.

• Omelets or Frittatas: Add diced pastrami to egg dishes along with vegetables and cheese.

• Pastrami Pizza: Top pizzas with sliced pastrami for a smoky, spicy take on the classic.

• Salads: Toss thinly sliced pastrami into any salad for extra protein.

• Snacking and Appetizers: Cut pastrami into strips or cubes to enjoy as an appetizer with mustard or other dips.

The deeply seasoned smoky flavor of pastrami makes it incredibly versatile for adding bold taste to sandwiches, pizzas, breakfasts, salads, and more.