Pastrami is a staple in many cuisines, particularly in Jewish deli and American diner traditions. This cured and smoked meat is a favorite among sandwich enthusiasts, and for good reason – its rich flavor and tender texture make it a perfect addition to any sandwich. However, cooking pastrami can be a bit tricky, especially if you’re new to working with this type of meat. In this article, we’ll explore the best ways to cook pastrami for a sandwich, including different cooking methods, tips for achieving the perfect texture, and some delicious sandwich ideas to inspire you.
Understanding Pastrami
Before we dive into cooking pastrami, it’s essential to understand what it is and how it’s made. Pastrami is a type of cured meat, typically made from beef navel or plate cuts. The meat is cured in a mixture of salt, sugar, and spices, then smoked to give it a distinctive flavor and texture. The curing process involves applying a mixture of salt, sugar, and spices to the meat, which helps to draw out moisture and preserve the meat. The smoking process adds a rich, savory flavor to the pastrami.
Types of Pastrami
There are several types of pastrami available, each with its own unique flavor and texture. Some common types of pastrami include:
- New York-style pastrami: This is the most well-known type of pastrami, made from beef navel or plate cuts and cured in a mixture of salt, sugar, and spices.
- Romanian-style pastrami: This type of pastrami is made from pork or beef and is cured in a mixture of salt, sugar, and spices, including garlic and paprika.
- Turkey pastrami: This is a leaner alternative to traditional pastrami, made from turkey breast or thigh meat.
Cooking Methods for Pastrami
There are several ways to cook pastrami, each with its own advantages and disadvantages. Here are some of the most common cooking methods for pastrami:
Oven Roasting
Oven roasting is a popular method for cooking pastrami, as it allows for even heating and can help to retain the meat’s natural juices. To oven roast pastrami, preheat your oven to 325°F (160°C). Place the pastrami on a rimmed baking sheet or a roasting pan, and roast for 20-30 minutes per pound, or until the meat reaches an internal temperature of 160°F (71°C).
Steaming
Steaming is another popular method for cooking pastrami, as it helps to retain the meat’s natural juices and can result in a tender, flavorful texture. To steam pastrami, place the meat in a steamer basket over boiling water, and steam for 20-30 minutes per pound, or until the meat reaches an internal temperature of 160°F (71°C).
Grilling
Grilling is a great way to add a smoky flavor to your pastrami, but it can be tricky to cook the meat evenly. To grill pastrami, preheat your grill to medium-high heat. Place the pastrami on the grill, and cook for 5-10 minutes per side, or until the meat reaches an internal temperature of 160°F (71°C).
Pan Frying
Pan frying is a great way to add a crispy texture to your pastrami, but it can be tricky to cook the meat evenly. To pan fry pastrami, heat a skillet or sauté pan over medium-high heat. Add a small amount of oil to the pan, then add the pastrami. Cook for 5-10 minutes per side, or until the meat reaches an internal temperature of 160°F (71°C).
Tips for Achieving the Perfect Texture
Achieving the perfect texture is crucial when cooking pastrami. Here are some tips to help you get it right:
- Slice the pastrami thinly: Thinly sliced pastrami is essential for a great sandwich. Use a sharp knife to slice the pastrami against the grain.
- Use a meat thermometer: A meat thermometer is essential for ensuring that the pastrami is cooked to a safe internal temperature.
- Don’t overcook the pastrami: Overcooking can result in a dry, tough texture. Cook the pastrami until it reaches an internal temperature of 160°F (71°C), then let it rest for 10-15 minutes before slicing.
- Use a marinade or rub: A marinade or rub can help to add flavor to the pastrami and tenderize the meat.
Marinades and Rubs for Pastrami
A marinade or rub can help to add flavor to the pastrami and tenderize the meat. Here are some ideas for marinades and rubs:
- Classic pastrami marinade: Mix together 1 cup of kosher salt, 1/2 cup of brown sugar, 2 tablespoons of pink curing salt, 2 tablespoons of black pepper, and 2 tablespoons of coriander seeds.
- Spicy pastrami rub: Mix together 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, and 1 tablespoon of brown sugar.
Delicious Sandwich Ideas
Now that you’ve cooked your pastrami to perfection, it’s time to build a delicious sandwich. Here are some ideas to get you started:
- Classic pastrami on rye: Thinly slice the pastrami and serve it on rye bread with mustard and pickles.
- Pastrami and cheese: Thinly slice the pastrami and serve it on a crusty bread with melted cheese and caramelized onions.
- Pastrami and coleslaw: Thinly slice the pastrami and serve it on a crusty bread with coleslaw and Russian dressing.
Pastrami Sandwich Variations
Here are some variations on the classic pastrami sandwich:
- New York-style pastrami sandwich: Thinly slice the pastrami and serve it on rye bread with mustard and pickles.
- California-style pastrami sandwich: Thinly slice the pastrami and serve it on sourdough bread with avocado and tomato.
- Cuban-style pastrami sandwich: Thinly slice the pastrami and serve it on crispy bread with ham, Swiss cheese, and pickles.
Conclusion
Cooking pastrami for a sandwich can be a bit tricky, but with the right techniques and ingredients, you can create a delicious and mouthwatering sandwich. Whether you prefer to oven roast, steam, grill, or pan fry your pastrami, the key is to achieve the perfect texture and flavor. With these tips and ideas, you’ll be well on your way to creating a pastrami sandwich that will impress even the most discerning palates.
What is pastrami and how does it differ from corned beef?
Pastrami is a type of cured meat that originated in Romania and was popularized in the United States by Jewish immigrants. It is typically made from beef navel or plate cuts, which are cured in a mixture of salt, sugar, and spices before being smoked or steamed. Pastrami differs from corned beef in that it is cured for a longer period of time and is often seasoned with a blend of spices, including coriander, mustard seeds, and paprika.
The curing process gives pastrami its distinctive flavor and texture, which is often described as rich, savory, and slightly sweet. In contrast, corned beef is typically cured for a shorter period of time and is often boiled or steamed to cook it. While both pastrami and corned beef can be used in sandwiches, pastrami is often preferred for its more complex flavor profile and tender texture.
What type of meat is best for making pastrami?
The best type of meat for making pastrami is beef navel or plate cuts. These cuts come from the belly of the cow and are known for their rich flavor and tender texture. They are also relatively inexpensive compared to other cuts of beef, making them a great choice for pastrami. When selecting a cut of meat for pastrami, look for one that is well-marbled, as this will help to keep the meat moist and flavorful during the curing process.
It’s also important to choose a cut of meat that is fresh and of high quality. Avoid using meat that is old or has been frozen for too long, as this can affect the flavor and texture of the pastrami. If you can’t find beef navel or plate cuts, you can also use other cuts of beef, such as brisket or round. However, these cuts may not have the same level of flavor and tenderness as navel or plate cuts.
How do I cure pastrami?
Curing pastrami involves applying a mixture of salt, sugar, and spices to the meat and allowing it to sit for a period of time. The curing process helps to draw out moisture from the meat, which creates an environment that is inhospitable to bacteria and other microorganisms. To cure pastrami, start by mixing together a cure of salt, sugar, and spices. The exact ingredients and proportions will depend on your personal preferences, but a basic cure might include 1 cup of kosher salt, 1/2 cup of brown sugar, 2 tablespoons of pink curing salt, and 2 tablespoons of black pepper.
Once you have mixed together the cure, apply it evenly to the meat, making sure to cover all surfaces. Place the meat in a container or bag and refrigerate it at 38°F (3°C) or below. Allow the meat to cure for at least 5 days, or up to 2 weeks for a more intense flavor. Every day or two, massage the meat and turn it over to ensure that the cure is evenly distributed.
How do I cook pastrami?
There are several ways to cook pastrami, including steaming, smoking, and braising. Steaming is a popular method, as it helps to retain the moisture and flavor of the meat. To steam pastrami, place it in a steamer basket over boiling water and cover it with a lid. Steam the pastrami for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C).
Smoking is another popular method for cooking pastrami. To smoke pastrami, place it in a smoker set to 225-250°F (110-120°C). Smoke the pastrami for 4-6 hours, or until it reaches an internal temperature of 160°F (71°C). Braising is also a great way to cook pastrami, especially if you want to add extra flavor to the meat. To braise pastrami, place it in a large pot or Dutch oven with some liquid, such as stock or wine, and cook it over low heat for 2-3 hours.
What is the best way to slice pastrami?
The best way to slice pastrami is against the grain, using a sharp knife. Slicing against the grain helps to create tender, easy-to-chew slices of meat. To slice pastrami, start by allowing it to cool to room temperature. This will help the meat to firm up, making it easier to slice.
Once the pastrami has cooled, use a sharp knife to slice it thinly against the grain. You can slice the pastrami by hand, or use a meat slicer for more uniform slices. If you’re using a meat slicer, be sure to adjust the thickness of the slices to your liking. For a classic pastrami sandwich, you’ll want to slice the meat thinly, so that it’s easy to pile high on a bun.
How do I assemble a pastrami sandwich?
Assembling a pastrami sandwich is easy and only requires a few ingredients. Start by slicing the pastrami thinly against the grain. Next, toast some rye bread or other dense bread. You can toast the bread by grilling it or baking it in the oven.
Once the bread is toasted, spread a layer of mustard or other condiment on each slice. Then, pile the sliced pastrami high on one slice of bread. Add some cheese, such as Swiss or cheddar, and top with the other slice of bread. You can also add some pickles or other toppings to the sandwich, depending on your preferences.
Can I make pastrami ahead of time?
Yes, you can make pastrami ahead of time. In fact, pastrami is often made ahead of time and refrigerated or frozen for later use. To make pastrami ahead of time, follow the same curing and cooking process as before. Once the pastrami is cooked, allow it to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil.
Refrigerate the pastrami for up to 1 week, or freeze it for up to 6 months. When you’re ready to serve the pastrami, simply slice it thinly and assemble the sandwiches. You can also reheat the pastrami by steaming it or microwaving it for a few seconds. This will help to restore the meat’s natural juices and flavor.