That Distinct Smokey Taste

Pastrami Sandwiches are a popular type of deli sandwich that originated in Eastern European  Jewish communities and have since become a beloved classic in American  cuisine. The key ingredient in a pastrami sandwich is thinly sliced,  highly seasoned, and smoked beef pastrami. Here's a breakdown of the main components that make up a traditional pastrami sandwich.

1. Pastrami: Pastrami  is made from beef, usually from the brisket cut, although other cuts  like navel or deckle can be used. The meat is typically cured with a  blend of spices such as garlic, black pepper, coriander, and mustard  seeds, among others. It is then smoked and steamed, resulting in a  flavorful and tender meat with a distinct smoky taste.
2. Bread: A pastrami sandwich is usually served on rye bread, which complements  the rich flavors of the meat. Rye bread is often dense, slightly sour,  and has a robust flavor that pairs well with the savory pastrami.
3. Condiments: Mustard is the most common condiment used in a pastrami sandwich. The tanginess of the mustard complements the smoky pastrami flavor. Some  variations may also include Russian dressing, which is a combination of  ketchup, mayonnaise, horseradish, and other spices.
4. Cheese: While not a traditional component, some variations of pastrami  sandwiches include cheese. Swiss cheese or provolone are popular  choices, as their mild flavors do not overpower the pastrami.
5. Pickles: Pickles,  particularly dill pickles, are often served alongside or inside a  pastrami sandwich. The briny and slightly tangy taste of pickles  provides a refreshing contrast to the richness of the meat.

Pastrami sandwiches are typically assembled by layering the thinly sliced pastrami on the bread and adding  condiments, cheese, and pickles as desired. The sandwich can be served  cold or heated, depending on personal preference.

In  addition to the classic pastrami sandwich, there are variations like  the Reuben sandwich, which includes sauerkraut and Swiss cheese, and the  Rachel sandwich, which substitutes pastrami with turkey or corned beef.

Pastrami  sandwiches are commonly found in delis, sandwich shops, and  Jewish-style delicatessens. They have gained widespread popularity due  to their delicious flavor and satisfying combination of textures.

Curing Pastrami involves  several steps to achieve the distinctive flavor and texture of this  beloved deli meat. Here's a general outline of the process:

1. Select the meat: The traditional choice for pastrami is beef, often from the brisket  cut. You can also use other cuts like navel or deckle. Choose a  well-marbled piece of meat for better flavor and tenderness.
2. Prepare the spice rub:  The spice rub is a crucial element in curing pastrami. The specific  blend of spices can vary, but common ingredients include black pepper,  coriander seeds, mustard seeds, garlic powder, paprika, and sometimes  additional spices like allspice or cloves. Experiment with different  ratios to find the flavor profile you prefer.
3. Apply the spice rub: Pat the meat dry with paper towels to remove excess moisture.  Generously coat all sides of the meat with the spice rub, pressing it  into the surface to ensure it adheres well. Place the seasoned meat in a  container or resealable plastic bag.

1. Let it cure: Place  the container or bag in the refrigerator and let the meat cure for  several days. The curing time can range from a few days up to a week,  depending on personal preference and the size of the meat. During this  time, the spices will penetrate the meat and help develop its distinct  flavor.
2. Rinse and soak (optional): Some recipes call for rinsing off the excess spice rub and soaking the  cured meat in water for a few hours or overnight. This step can help  reduce the saltiness of the pastrami if desired. However, it's not  necessary and can be skipped if you prefer a saltier end result.
3. Smoke and cook: After curing, the pastrami is traditionally smoked to impart a smoky  flavor and then cooked until tender. You can use a smoker, a stovetop  smoker, or an oven with a smoke-generating method. The cooking method  can vary, but it often involves slow cooking the pastrami at a low  temperature until it reaches the desired tenderness. This can take  several hours, depending on the size of the meat.
4. Slice and serve: Once the pastrami is cooked, allow it to cool slightly, and then thinly  slice it against the grain. This helps ensure tender slices. Pastrami  is commonly served in sandwiches, but you can also enjoy it on its own  or in various recipes.
5. It's  important to note:  Curing and smoking process requires proper  food safety measures to prevent any risk of contamination. Make sure to  follow safe handling practices and consult trusted recipes for detailed  instructions tailored to your specific needs.

Who makes the best pastrami in the US? It's subjective and can vary depending on personal taste and  preferences. However, there are several renowned establishments known  for their exceptional pastrami sandwiches. Here are a few establishments  that are often recognized for their delicious pastrami:

Katz's Delicatessen (New York, NY): Katz's  Deli is an iconic New York City institution that has been serving  pastrami since 1888. They are famous for their hand-carved, thick-cut  pastrami sandwiches served on rye bread.

Langer's Delicatessen (Los Angeles, CA): Langer's is a family-owned deli that has been operating since 1947.  They are widely regarded for their pastrami sandwiches, particularly  their signature #19 sandwich with pastrami, Swiss cheese, coleslaw, and  Russian dressing on rye bread.

Kenny & Ziggy's Delicatessen (Houston, TX): Kenny & Ziggy's is a popular deli in Houston, Texas, known for its  authentic Jewish deli fare, including their renowned pastrami  sandwiches. They offer a wide variety of deli favorites, including a  classic pastrami on rye.

The Carnegie Deli (New York, NY): Although the original Carnegie Deli closed in 2016, its legacy lives on  through licensed locations and products. The Carnegie Deli was known  for its massive pastrami sandwiches piled high with tender meat.

Capriotti's Sandwich Shop (Various locations): While not a traditional Jewish deli, Capriotti's is a sandwich chain  that gained popularity for its hot pastrami sandwiches, especially their  signature "The Bobbie" sandwich, which combines turkey, stuffing,  cranberry sauce, and hot pastrami.

These  are just a few examples, and there are numerous other notable delis and  sandwich shops throughout the United States that serve excellent  pastrami. It's always worth exploring local recommendations and reviews  in your specific area to find the best pastrami near you.