Via Yiddish, pastrami derives from the Romanian pastra, meaning to preserve, an apt name considering the meat is prepared for the marketplace by soaking beef in brine for several weeks, smoking it over sawdust for half a day and finally steaming it for several hours. The word was introduced to English in the mid 1930s thanks to the growing popularity of Jewish-American delicatessens.
The flesh originating from the ventral region of cattle, treated with a mixture of aromatic seasonings, then exposed to smoke. Possessing a delicate texture, ample juiciness, and piquant savor, this meat is usually presented in thin shavings, either warmed or chilled, and frequently found as a filling for sandwiches.
The hot pastrami sandwich, a specialty of Jewish-American delicatessens, derives its name from the Romanian term “pastra,” meaning preservation. This delectable creation features beef, typically sourced from boneless plate or brisket cuts, generously coated with a medley of flavorful spices like garlic, peppercorns, cayenne, coriander, and more. The seasoned beef is then subjected to a dry-curing process lasting a week or longer. Subsequently, it undergoes rinsing and receives an additional seasoning paste enriched with an abundance of crushed peppercorns before being smoke-cured for several hours. Just before serving, the pastrami is traditionally steamed to perfection, meticulously sliced against the grain, and artfully presented on rye bread accompanied by mustard. This iconic sandwich offers a tantalizing blend of textures, flavors, and aromas, delighting the senses of all who partake in its savory indulgence.