What Is Pastrami?
Pastrami is beef (traditionally brisket or navel) that has been brined, coated with a peppery spice crust, smoked, and steamed. It's an iconic deli meat most associated with New York Jewish delis.
The Basics
What it is: Cured, spiced, smoked beef
Origin: Romanian Jewish immigrants (via Ottoman Turkey)
Cut: Typically beef navel (plate) or brisket
Flavor: Peppery, smoky, rich, slightly sweet
Texture: Tender, often sliced thick
The Pastrami Journey
Ottoman Turkey:
Pastirma—spiced, air-dried beef—preserved meat without refrigeration.
Romania:
Jewish immigrants adapted the technique, using beef when pork wasn't available.
New York (1880s-1900s):
Romanian Jewish immigrants brought pastrami to the Lower East Side. The iconic deli culture was born.
Today:
Pastrami is quintessentially American, especially New York.
How Pastrami Is Made
1. Brine (5-7 days)
Beef is cured in a salt, sugar, and spice brine (similar to corned beef).
2. Dry/rinse
Meat is removed, rinsed, and dried.
- Cracked black pepper
- Coriander
- Garlic
- Sometimes paprika, mustard seeds
4. Smoke (4-6 hours)
Cold or hot smoked to develop flavor.
5. Steam (2-3 hours)
Steamed until tender and sliceable.
The steaming is key: This is what makes deli pastrami so tender—it's essentially braised after smoking.
Pastrami vs. Corned Beef
| Aspect | Pastrami | Corned Beef |
|--------|----------|-------------|
| Spicing | Heavy pepper/coriander crust | Minimal external spice |
| Smoking | Yes | No |
| Steaming | Yes | Boiled/braised |
| Color | Dark exterior | Pink throughout |
| Flavor | Smoky, peppery | Briney, mild |
| Cut | Often navel | Usually brisket flat |
Both are brined beef—the difference is finishing.
The Classic Pastrami Sandwich
- Hand-sliced pastrami (thick cut)
- Piled high (1/2 lb or more)
- Rye bread
- Spicy brown mustard
- Maybe a pickle on the side
- Mayo
- Lettuce/tomato
- Any cheese (not kosher)
Famous Pastrami Spots
- Katz's Delicatessen (since 1888)
- Carnegie Deli (closed 2016, iconic)
- 2nd Ave Deli
- Pastrami Queen
- Langer's (some say better than NYC)
- Canter's
- Factor's Famous Deli
Making Pastrami at Home
It's a project (7-10 days total):
1. Buy beef brisket or navel
2. Make brine, cure for 5-7 days
3. Rinse and dry
4. Apply spice rub
5. Smoke for 4-6 hours
6. Steam for 2-3 hours
7. Slice against the grain
Shortcut: Buy cured corned beef, apply rub, smoke, and steam.
Pastrami Cut Matters
- Leaner
- More common for corned beef
- Used for pastrami sometimes
- More fat
- Traditional pastrami cut
- Moister, more flavorful
Beyond the Sandwich
- Pastrami hash
- Pastrami-spiced salmon (lox)
- Pastrami rubbed steak
- In eggs/omelets
- Pastrami tacos (fusion)