Pastrami. The very word conjures images of bustling New York City delis, towering sandwiches, and the rich, smoky aroma of perfectly cured meat. But What Is Pastrami exactly? This quintessential deli staple, especially when piled high on rye bread, is more than just a sandwich filling; it’s a culinary journey with roots stretching back centuries. Pastrami on rye is a beloved classic, a go-to meal for many, and a true testament to the delicious fusion of cultures in American cuisine. Its story began in the melting pot of early 20th-century New York, fueled by Romanian immigrants who brought their culinary traditions to a new land. Quickly, this flavorful creation transcended its ethnic origins to become a cherished American dish.
Today, you can find pastrami sandwiches in countless variations, from sky-high stacks of meat to creative interpretations featuring different breads and toppings. While experimenting with flavors is part of the fun, to truly appreciate pastrami, understanding its origins and traditional preparation is key. Join us as we delve into the world of pastrami, uncovering its history, ingredients, and what makes it so irresistibly delicious.
Unpacking Pastrami: What Exactly Is It?
At its heart, pastrami is a cured, smoked, and steamed meat, typically made from beef. The magic of pastrami lies in its intricate preparation process. It begins with a cut of beef, most commonly navel or brisket, which is then heavily seasoned, cured in brine, smoked to infuse it with deep flavor, and finally steamed until tender and succulent.
The signature taste of pastrami comes from a robust spice rub, often featuring black pepper, coriander, mustard seeds, garlic, and paprika. This spice blend not only imparts a distinctive flavor but also helps to create a flavorful crust during the smoking process. The curing process, using salt and nitrates, is crucial for preserving the meat and developing its characteristic texture and pink hue. Smoking over wood chips, typically hardwoods like oak or hickory, adds layers of smoky depth that permeate every fiber of the meat. Finally, steaming ensures that the pastrami becomes incredibly tender, meltingly soft, and juicy, ready to be sliced thin and piled high on your favorite sandwich.
A Delicious History: Tracing Pastrami’s Origins
While pastrami is deeply associated with Jewish delis in America, its ancestry can be traced back to “pastirma,” a cured meat originating in Turkey. Pastirma, prepared by Ottoman Turks, was a type of air-dried, heavily spiced meat, similar to jerky. This method of preserving meat using salt and spices traveled through trade routes to Eastern Europe, eventually finding its way to Romania.
In Romania, the recipe evolved, and goose meat was often used. Romanian immigrants, arriving in New York City in the late 19th century, brought their culinary traditions with them. Adapting the recipe to local ingredients, they began using beef brisket, which was more readily available and affordable than goose. It is believed that Sussman Volk, a Romanian immigrant and deli owner in New York, served the first pastrami sandwich in America in 1888. His deli, later known as Katz’s Delicatessen, became legendary for its pastrami on rye, solidifying pastrami’s place in American food culture.
Pastrami on Rye: The Iconic Sandwich
The quintessential way to enjoy pastrami is, without a doubt, on rye bread. The “pastrami on rye” is more than just a sandwich; it’s a cultural icon. The simple yet perfect combination of thinly sliced, warm pastrami, tangy mustard, and caraway-studded rye bread is a symphony of flavors and textures. Often served with a side of crisp kosher dill pickles, the pastrami on rye is a complete deli experience.
The slight tang of rye bread provides a perfect counterpoint to the rich, fatty pastrami. Yellow mustard, the traditional condiment, adds a sharp, piquant note that cuts through the richness of the meat. The pickles offer a refreshing crunch and acidity, completing the balanced flavor profile of this classic sandwich. Whether enjoyed as a quick lunch or a satisfying dinner, pastrami on rye remains a timeless testament to the simple perfection of deli cuisine.
Beyond the Classic: Exploring Pastrami Variations
While the classic pastrami on rye reigns supreme, there are delicious variations to explore. Different types of bread can be used, such as sourdough or even onion rolls, each offering a slightly different textural and flavor experience. Toppings can also be customized to personal preference. Some enjoy pastrami with Swiss cheese, coleslaw, or Russian dressing for a creamier, more complex sandwich.
Internationally, pastrami has inspired local adaptations. In some regions, you might find pastrami served on different types of bread or with unique regional sauces and accompaniments. However, the core elements – cured, smoked, and steamed meat – remain the defining characteristics of pastrami across its diverse culinary expressions.
Pastrami vs. Corned Beef: What’s the Difference?
Often found side-by-side on deli menus, pastrami and corned beef are both cured beef delicacies, yet they are distinct in their preparation and flavor profiles. Understanding the differences between these two deli staples can enhance your appreciation for each.
Origins
As mentioned, pastrami has roots in Turkish and Romanian cuisine, while corned beef is traditionally associated with Irish cuisine. Corned beef gained popularity in Ireland as a more affordable alternative to bacon.
Meat Cuts
While both can be made from brisket, pastrami often utilizes the navel cut, which is fattier and located closer to the belly. Corned beef typically uses brisket, a tougher cut from the chest. The fattier cut of navel contributes to pastrami’s signature melt-in-your-mouth texture.
Cooking Process
The key difference lies in the post-curing process. Pastrami is rubbed with spices and smoked before being steamed, giving it its smoky flavor and dark, flavorful bark. Corned beef, on the other hand, is typically boiled after curing, resulting in a milder, less smoky flavor and a more uniform texture.
In essence, pastrami is defined by its smoking and spice rub, while corned beef is characterized by its brining and boiling. Both are delicious in their own right, offering distinct flavor experiences for deli enthusiasts.
Enjoying the Best Pastrami: Brent’s Deli Recommendation
Craving an authentic and delicious pastrami on rye experience? Look no further than Brent’s Deli! With locations in Westlake Village and Northridge, Brent’s Deli is a renowned destination for classic Jewish delicatessen, serving up mouthwatering pastrami sandwiches that honor tradition while delivering exceptional flavor.
Brent’s Deli is celebrated for its high-quality ingredients, generous portions, and dedication to authentic deli preparation. Their menu boasts a wide array of Jewish favorites, but their pastrami on rye is a true standout. Whether you’re looking for a quick lunch, a satisfying dinner, or catering for an event, Brent’s Deli offers a taste of deli perfection. Visit their menu to explore their offerings and treat yourself to a taste of pastrami heaven.
In conclusion, what is pastrami? It’s more than just a deli meat; it’s a testament to culinary history, cultural fusion, and the enduring appeal of simple, flavorful food. From its humble origins to its iconic status as a deli staple, pastrami continues to delight taste buds and bring people together. So, the next time you’re looking for a truly satisfying and flavorful meal, remember the magic of pastrami and perhaps, treat yourself to a classic pastrami on rye.
