Pastrami 

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:

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.

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.

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.

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.

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:

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.

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.

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.

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.

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.

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.

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.

It's important to note that the 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.