What Is New York Style Pastrami?
What To Know
- It is made from beef brisket that is heavily seasoned, cured, and smoked, resulting in a tender and flavorful meat with a distinctive pink hue and peppery crust.
- Pastrami is made from brisket that has been heavily seasoned, cured, and smoked, while corned beef is made from brisket that has been cured in a salt and water solution.
- Pastrami can be enjoyed on its own, sliced and served as an appetizer, or used as a filling for sandwiches, salads, and wraps.
New York style pastrami is a unique and flavorful cured meat that has become an iconic delicacy of the Big Apple. It is made from beef brisket that is heavily seasoned, cured, and smoked, resulting in a tender and flavorful meat with a distinctive pink hue and peppery crust.
The History of Pastrami in New York City
The origins of New York style pastrami can be traced back to the late 19th century, when Jewish immigrants from Eastern Europe brought their traditional methods of curing and smoking meat to the United States. These immigrants settled in the Lower East Side of Manhattan, where they established kosher butcher shops and delis that served pastrami as a popular menu item.
The Curing Process
The curing process for New York style pastrami is a multi-step procedure that takes several days. The brisket is first rubbed with a blend of spices, including peppercorns, garlic, coriander, and paprika. The seasoned brisket is then placed in a brine solution for 5-7 days, which helps to extract moisture and enhance the flavor.
The Smoking Process
After the curing process, the brisket is removed from the brine and smoked for several hours using a combination of hardwood and fruitwood chips. This smoking process gives pastrami its characteristic smoky flavor and reddish-brown exterior.
The Slicing and Serving
Once the pastrami has been smoked, it is allowed to cool and rest for a period of time. It is then thinly sliced against the grain, resulting in tender and flavorful slices that are perfect for sandwiches, salads, or as a standalone appetizer.
The Perfect Pastrami Sandwich
The classic New York style pastrami sandwich is a culinary masterpiece that combines the savory flavors of pastrami, rye bread, mustard, and pickles. The pastrami is piled high on the bread, creating a towering sandwich that is both visually appealing and incredibly satisfying.
Where to Find the Best Pastrami in New York City
New York City is home to numerous delis and restaurants that serve exceptional pastrami. Some of the most popular and highly-rated establishments include:
- Katz’s Delicatessen
- Sarge’s Delicatessen & Diner
- Carnegie Deli
- 2nd Ave Deli
- Ben’s Best Kosher Delicatessen
The Health Benefits of Pastrami
While pastrami is not typically considered a health food, it does contain some nutritional benefits. It is a good source of protein, iron, and zinc. Additionally, the curing process can help to preserve the meat’s nutrients.
Answers to Your Most Common Questions
Q: What is the difference between pastrami and corned beef?
A: Pastrami is made from brisket that has been heavily seasoned, cured, and smoked, while corned beef is made from brisket that has been cured in a salt and water solution.
Q: Can I make pastrami at home?
A: Yes, it is possible to make pastrami at home, but it is a time-consuming process that requires specialized equipment.
Q: What are some popular ways to serve pastrami?
A: Pastrami can be enjoyed on its own, sliced and served as an appetizer, or used as a filling for sandwiches, salads, and wraps.
Q: Is pastrami a kosher food?
A: Yes, pastrami can be made kosher if it is prepared according to Jewish dietary laws.
Q: What is the best way to store pastrami?
A: Pastrami should be stored in the refrigerator for up to 5 days, or in the freezer for up to 2 months.