Are you a fan of pastrami sandwiches but have always wondered what part of the cow it comes from? Look no further!
In this article, we’ll dive into the world of pastrami and explore its origins, cuts of meat used, brining and spice mixtures, and cooking methods.
Whether you’re a foodie or just curious about the deli counter, this guide will give you all the information you need to become a pastrami expert.
So grab a sandwich and let’s get started!
What Part Of Beef Is Pastrami?
Pastrami is a type of deli meat that is typically made from beef, although it can also be made from lamb, pork, chicken, or turkey. The cut of beef used for pastrami is either the navel or the deckle, which are both different cuts from the brisket.
The navel cut is a fatty one and tends to be smaller and more marbled than other cuts of beef. This makes it ideal for the long cooking process that pastrami undergoes. The deckle cut is a lean, wide, firm shoulder cut that also works well for pastrami.
While pastrami can be made from brisket as well, it’s less common than using the navel or deckle cuts. In some cases, the difference between pastrami and corned beef comes down to the cut of meat used rather than the brining process.
Pastrami: A Brief History
Pastrami has a rich history that can be traced back to the Ottoman Turks, who developed a jerky-like meat called pastirma. This meat was made by drying and salt-curing beef, goat, or mutton as a way to preserve it. The meat was then rubbed with spices, which gave it its distinctive flavor.
Over time, the recipe for pastirma evolved and migrated along the spice route of Eastern Europe. It eventually landed in Romania, where it was adapted and made with a range of meats, including mutton, lamb, and goose. The recipe continued to evolve until it reached the United States, specifically New York City.
Jewish immigrants from Romania settled in the Lower East Side of New York and began making pastrami with beef, which was the most readily available meat on the market. Pastrami quickly became an iconic meat in Eastern European cuisine as well as American Jewish cuisine.
The process of making pastrami involves brining the raw meat in a mixture of salt, brown sugar, and spices for up to a week. The meat is then partially dried and seasoned with herbs and spices before being smoked and steamed. This process was originally used as a way to preserve meat before the invention of refrigeration.
Today, pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye. While there may be some debate about its origins, there’s no denying that pastrami has become an integral part of American Jewish cuisine and a beloved deli meat around the world.
Cuts Of Beef Used For Pastrami
When it comes to making pastrami, the two cuts of beef that are most commonly used are the navel and the deckle. The navel is a fatty cut that is located near the cow’s belly. It has a lot of marbling, which makes it ideal for the long cooking process that pastrami undergoes. The deckle, on the other hand, is a leaner cut that comes from the shoulder area of the cow. It’s a wide and firm cut that also works well for pastrami.
While some pastrami can be made from brisket, it’s less common than using the navel or deckle cuts. Brisket is a tougher cut of meat that requires a longer cooking time to become tender. This can result in a drier and tougher pastrami compared to those made from navel or deckle cuts.
When choosing a cut of beef for pastrami, it’s important to consider the marbling and fat content. A good balance of both will result in a flavorful and juicy pastrami that is perfect for sandwiches or as a standalone dish.
The Brining Process
Before the beef can be turned into pastrami, it must first undergo a brining process. The brine is a mixture of water, salt, sugar, and a variety of spices such as black pepper, cloves, coriander, bay leaves, juniper berries, and dill. The brine serves to infuse the meat with more moisture and flavor, while also helping to preserve it.
To begin the brining process, the beef is laid in a large container and completely immersed in the brine mixture. The container is then covered and placed in the refrigerator for 5-6 days. During this time, the beef absorbs the flavors of the spices and becomes fully cured.
After 5-6 days, the beef is removed from the brine and soaked in plain water for 1-2 hours to remove any excess salt. Once the excess salt has been removed, a rub made up of black pepper, coriander, and smoked paprika is applied to the beef. The rub is pushed and massaged into the surface of the beef to create a concentrated and “crusty” coating.
The beef is then placed in a smoker at 250°F for 4-6 hours until it reaches an internal temperature of 165°F. After smoking, the beef is tightly wrapped in cling wrap and foil before being placed in an oven at 250°F until it reaches an internal temperature of 205°F.
Once fully cooked, the pastrami is sliced and served warm with pickles, mustard, and rye bread. The brining process is essential to creating the distinct flavor and texture of pastrami that we all know and love.
Spice Mixtures For Pastrami
The spice mixture used in pastrami is crucial to its unique flavor profile. The traditional spice blend for pastrami includes coriander, black pepper, and other spices. These spices are used to create a distinctive rub that is applied to the cured corned beef before it is smoked and steamed.
Other common spices used in the brine for pastrami include garlic, peppercorns, bay leaves, brown sugar, allspice, cloves, mustard seeds, and sometimes a cinnamon stick. In addition to these spices, a small amount of pink curing salts such as InstaCure #
Cooking Methods For Perfect Pastrami
Cooking pastrami can be done in a few different ways, but the most common methods involve either baking or smoking the meat. Both methods require a long cooking time to ensure the meat is tender and flavorful.
To bake pastrami, you’ll need to start by brining the meat for several days to infuse it with flavor. Once the brining process is complete, remove the brisket from the brine and rinse it thoroughly. Then, rub the meat with a spice mixture of your choice and bake it in a covered roasting pan in a low-temperature oven for several hours. This slow cooking process allows the meat to become tender and infused with flavor.
If you prefer a smokier flavor, you can smoke your pastrami instead of baking it. To do this, you’ll need a smoker and some wood chips. Start by brining and seasoning your meat as usual, then smoke it over low heat for several hours until it reaches an internal temperature of 200 degrees Fahrenheit. This will give your pastrami a rich, smoky flavor that can’t be achieved through baking alone.
Whether you choose to bake or smoke your pastrami, it’s important to let it rest before slicing it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product. Once your pastrami has rested, slice it thinly and enjoy it on its own or in a sandwich with your favorite toppings.
Popular Pastrami Sandwiches To Try
Pastrami sandwiches are a staple in many delis and restaurants across the United States, especially in New York City and Los Angeles. Here are some popular pastrami sandwiches to try:
1. Langer’s Deli – Located in Los Angeles, Langer’s Deli is known for serving some of the best pastrami sandwiches in the city. Their #
