Pastrami uncovered: its origins, ingredients, and irresistible flavor

Pastrami sandwiches may be a staple at any decent local deli, but do you know where pastrami originated? Or even what kind of meat pastrami is? This is an ingredient with a rich history to be discovered. 

Read on below to find out what pastrami is made of and to learn all about its intricate history and why it’s such a common feature in delis today. 

Pastrami: origin story and cultural impact

Pastrami has its origins in Romania in Eastern Europe. It’s generally made from beef brisket and is brined, partially dried, seasoned, and smoked to be preserved. The name pastrami literally comes from the Romanian word to preserve, making reference to popular means of preservation before the likes of refrigerators existed. It made its way over to the US during a wave of Jewish immigration from countries including Romania, around the second half of the 19th Century. When Romanian immigrants were settling in New York, it was cheaper and easier to get hold of beef brisket. As a result, the recipe became more commonly made with beef, instead of goat and mutton, which were also found traditionally in the original pastrami recipes of the East. When refrigeration was suddenly possible, then a softer form of pastrami was developed using a weaker salt brine. 

Given its roots, pastrami has become a symbol of Jewish American culture, as delis provided a halfway house into American culture for first generation immigrants arriving in the US. Despite being a humble sandwich ingredient, pastrami has far more cultural impact than might first appear and today’s pastrami sandwich continues to be a beacon for this cultural coming together. 

Breakdown of what goes into making pastrami

Pastrami, as we know it today, is usually always made from beef brisket. The beef will be wet-cured in a brine, and then seasoned with a rub that will traditionally consist of black pepper and coriander. It’s then smoked for flavor and steamed for finish. Pastrami can be found in plenty of great delis, and is regularly served hot and sliced thinly in delicious thick sandwiches, although it’s possible to enjoy this tasty meat cold. 

Whilst pastrami is similar to corned beef, they do differ, and it’s primarily in how they’re cut and processed. They are actually both brined, but there are subtle differences to be found elsewhere. For example, pastrami is often brushed with a spicy mixture that gives it its charred appearance, whereas corned beef has no spice mixture added. If you’re interested in finding out more about the differences between pastrami and corned beef, we have a useful article with all you need to know. 

Curing quite literally refers to the basic method of preserving food and meats. For the best pastrami you should leave it to cure for at least seven days. This gives the meat enough time submerged in the brine to allow it to color and soften. As with the brining, it’s advisable to smoke the pastrami low and slow, to preserve the meat and add flavor. Smoking breaks down the collagen in the meat and helps to make it really juicy and tender. As a final part of the cooking process, pastrami is then steamed to bring even more tenderness to the meat, and create that soft, signature texture of pastrami that we all know and love. It certainly takes some effort and time to perfect but the results are more than worth it. 

Classic and creative ways to serve pastrami

The classic way to serve pastrami is in a deli sandwich. Thin, hot slices of pastrami sandwiched between crusty bread with creamy cheese is a top comfort food lunchtime dish and a hearty and indulgent sandwich to enjoy during the working week. To take it a step further, and to draw on pastrami’s European roots, you could try making a croque monsieur with pastrami, as an alternative to the usual ham and cheese ingredients typically found in this dish. But there’s really no need to stick to the realm of sandwiches, you can experiment with using pastrami in a number of your favorite meals. Pastrami can be easily substituted into all of your traditional ham recipes. Sprinkle a few slices on top of scrambled eggs, or mix into tasty, hearty pasta dishes to add even more flavor to your dinner. For another fusion cooking twist, add pastrami to homemade tacos or quesadillas, for a more creative way to enjoy this flavorful meat.