The heart of what is pastrami made out of lies in its unique, multi-step preparation. Unlike other cured meats, pastrami's journey from raw beef to thinly sliced deli meat involves brining, seasoning, smoking, and steaming, with each stage contributing to its signature flavor and melt-in-your-mouth texture.
The Primary Cut of Meat: Navel or Brisket
While different cuts can be used, most traditional pastrami starts with either the beef navel or the brisket. The choice of cut significantly impacts the final product's texture and flavor.
Navel
- Location: The belly section of the cow, below the ribs.
- Characteristics: The navel is a fatty cut with rich marbling throughout the meat, similar to pork belly. This high fat content helps keep the meat moist and tender during the long cooking process, resulting in a denser and more marbled final pastrami.
Brisket
- Location: The lower chest of the cow.
- Characteristics: Many modern delis use brisket, as it is more widely available than the navel cut. The brisket is generally leaner than the navel, though the fattier point cut is often preferred for pastrami over the leaner flat cut. When properly cooked, brisket pastrami is juicy, with a slightly stringier, more fibrous texture than navel pastrami.
The Preparation Process: From Cure to Steam
Pastrami's journey is a testament to the old-world preservation techniques brought over by Eastern European Jewish immigrants.
Brining and Curing
- The process begins with a long soak—typically 7 to 10 days—in a saltwater brine.
- The brine contains a mix of kosher salt, sugar, and pickling spices like garlic, mustard seed, and peppercorns.
- Pink curing salt, such as Prague Powder #1, is also added, which inhibits microbial growth and gives the meat its characteristic pinkish-red color.
Rinsing and Seasoning
- After curing, the meat is rinsed to remove excess salt.
- A signature spice rub is then applied, consisting primarily of coarsely crushed black pepper and coriander seeds, with additions like garlic powder and mustard seed to create a delicious bark when cooked.
Smoking and Steaming
- The seasoned beef is smoked over hardwood, often for several hours at a low temperature. This step imparts the smoky flavor that is a key difference between pastrami and corned beef.
- Finally, the meat is steamed until incredibly tender, breaking down the connective tissue into gelatin. This gentle, moist cooking method is crucial for achieving pastrami's renowned texture.
A Comparison Table: Pastrami vs. Corned Beef
| Feature | Pastrami | Corned Beef |
|---|---|---|
| Primary Cut | Traditionally beef navel (belly) or the point cut of a brisket. | Typically the leaner flat cut of a brisket. |
| Spice Rub | Coated heavily with a rub of black pepper, coriander, and other spices after brining. | Not rubbed with spices after brining. |
| Flavor Profile | Richer, smokier, and more heavily spiced from the rub and smoking process. | More savory and salty, but less complex in flavor than pastrami. |
| Cooking Method | Brined, then smoked and steamed. | Brined, then boiled or slow-cooked. |
| Texture | Tender, moist, and fatty, with a dense texture. | Firmer and leaner, with a more fibrous texture. |
| Origin | Originated in Romania, adapted by Jewish immigrants. | Has Irish roots, and is commonly served on St. Patrick's Day. |
Why is Pastrami So Popular?
Pastrami's popularity, particularly in Jewish American cuisine, stems from its rich flavor profile and the historical significance of the delicatessen. As Jewish immigrants from Eastern Europe settled in cities like New York, they adapted traditional preservation methods for more readily available beef cuts, leading to the creation of the modern pastrami sandwich. The iconic dish—hot, thinly sliced pastrami piled high on rye bread with mustard—became a staple of deli culture, a hub for community and a taste of home for many.
Conclusion
In conclusion, pastrami is made out of a specific cut of beef, typically the fatty navel or brisket, that undergoes a meticulous process of curing, seasoning, smoking, and steaming. This detailed preparation, rather than just the type of meat itself, is what creates pastrami's signature deep, smoky flavor, and succulent tenderness. Its evolution is tied to cultural history and the creativity of immigrant communities who turned an old-world preservation technique into an enduring culinary tradition. Pastrami is not merely a deli meat; it is the culmination of time-honored methods resulting in a beloved American delicacy.
How to Make Your Own Pastrami
For those interested in making their own pastrami, the process, while lengthy, is rewarding. Begin by selecting a high-quality cut of beef, such as a brisket point. Prepare a brine with salt, sugar, and pickling spices, and submerge the beef for about a week. After brining, rinse the meat and pat it dry before applying a liberal coating of a coarse black pepper and coriander rub. The beef is then smoked at a low temperature until it reaches an internal temperature of about 150°F (66°C). The final step is steaming the meat, which can be done in an oven with a water pan or on the stovetop, until the internal temperature reaches around 203°F (95°C) and the meat is fork-tender. Allow it to rest, then slice thinly against the grain for the best texture.
Where to Find Authentic Pastrami
While many supermarkets carry mass-produced pastrami, seeking out a traditional Jewish delicatessen is the best way to experience authentic, high-quality pastrami. Famous delis like Katz's in New York City are renowned for their hand-carved, melt-in-your-mouth pastrami sandwiches. These establishments often follow time-tested recipes and methods that have been passed down through generations, ensuring a level of quality and flavor that is hard to replicate. The atmosphere of these delis, often bustling and vibrant, adds to the overall experience, connecting you to the rich history of the dish.
For a truly authentic pastrami experience, consider visiting a local, independent deli. These establishments often pride themselves on their craft, using traditional techniques that make their pastrami stand out. The rich, smoky, and fatty profile of a navel-cut pastrami from a reputable deli is a culinary experience every food enthusiast should seek out. The delicate balance of spices and the tenderness of the meat create a complex flavor that is both comforting and exhilarating. The quality of the ingredients and the time invested in the process are what elevate traditional pastrami from a simple sandwich filling to a cherished food icon.
