What is pastrami?

Answer 1

italian ham

Answer 2

Pastrami is a technology for preserving meat that our ancestors used. Recipe follows:


PASTRAMI

4 pounds beef flanken or brisket
1/2 cup coarse (kosher) salt
2 tablespoons (packed) dark brown sugar
1 tablespoon ground ginger
1 tablespoon coarsely cracked black peppercorns
4 cloves garlic, finely chopped
2 tablespoons coriander seeds, coarsely cracked

With a trussing needle or a large darning needle threaded with
twine, take a stitch through the narrow end of the meat, Bring out
both ends of the string and make a loop about 3 inches long for
hanging. Mix together thoroughly the salt, brown sugar, ginger,
pepper, garlic, and coriander. Rub the mixture into every part of
the meat's surface, massaging it well and coating it evenly. Wrap
the meat in aluminum) foil and then enclose it in a plastic bag.
Refrigerate for 8 to 12 days, turning the package daily or as often
as you think of it. Remove the seasoned meat from the package,
patting onto it any seasonings that may have fallen off. Hang it
by its cord loop in a cool, breezy spot (70 degrees or less is
ideal) or in front of an electric fan; let dry for 24 hours. Remove
the shelves from the smoker, hang an oven thermometer in it, and
preheat it following the manufacturer's instructions (or, lacking
instructions, preheat for 45 minutes), adding a painful of presoaked
hickory or other hardwood chips (see page 31) after about 30 minutes.
When smoke begins to emerge from the vent, hang the pastrami in
the smoker, close the door, and smoke steadily for from 2 to 4
hours, depending on the heat your smoker produces (2 hours will be
enough if the temperature is as high as 150 degrees) and the degree
of smokiness you like; smoke the longer time if the temperature
inside the smoker is in the 100- to 120-degree range. Cool the
pastrami, then wrap and refrigerate overnight or for up to 2 or 3
days before cooking.

To cook: Cover the pastrami with a generous amount of cold water
and simmer very gently until completely tender, at least 2 hours;
the exact time will depend on the thickness of the meat. Cool
partially in the cooking water, then either serve at once or drain,
cool, and refrigerate, wrapped. To reheat cooked pastrami, slice
thin (cut on the bias slightly as you would flank steak) and steam
briefly until hot through


Enjoy!

Answer 3

Pastrami is a popular deli meat made from (chiefly red) meat. The raw meat is salted (infused in a thick brine), then dried, seasoned with various herbs and spices (such as garlic, black pepper, marjoram, basil) and smoked. Aside from the pepper and smoking, it is similar in process and flavor to Corned beef. In the United Kingdom and the United States beef is used and the meat is boiled after the salting stage. Recently, turkey pastrami was produced in the United States.

The etymology is from Romanian pastramă, probably from the verb a păstra (to preserve, to keep), being brought to the English language via Yiddish. Early references spelled "pastrama", while its current form is associated with a Jewish store selling "pastrami" in New York City in 1887. It is likely that this spelling was introduced to sound related to the Italian salami. Another theory (as it is argued in this Ladino text [1]) asserts that it is a variant of Turkish pastırma, or basturma, which is a Middle Eastern dried meat, usually made with veal.

In the original Romanian tradition, sheep meat was used, but over time pork became the prevalent choice. Romanians distinguish between different kinds of pastrami, depending on the meat used. When not specified, pork is implied.

In the United States, however, beef pastrami is by far the most common form, made from the brisket. It usually is served as a cold cut on a sandwich, but it can also be heated and served as a side dish. One such example is fried pastrami, with corn polenta and green onions.

"Traditional" New York pastrami was made from the navel end of the brisket, which contains considerably more fat than the chest area. It was typically served hot in a rye bread sandwich, often with cole slaw and Russian dressing, similar to a Reuben sandwich. In recent years, this version of pastrami has become much harder to find.

Answer 4

Pastrami is a popular deli meat made from (chiefly red) meat. The raw meat is salted (infused in a thick brine), then dried, seasoned with various herbs and spices (such as garlic, black pepper, marjoram, basil) and smoked. Aside from the pepper and smoking, it is similar in process and flavor to Corned beef

Answer 5

A highly seasoned beef made from a cut of plate, brisket or round. After the fat is trimmed, the meat's surface is rubbed with salt and a seasoning paste that can include garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and cooked.

Answer 6

Its a highly seasoned beef made from a cut of plate, brisket or round. After the fat is trimmed, the meat's surface is rubbed with salt and a seasoning paste that can include garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and cooked.

Answer 7

It's beef cured with different spices in a way to give it it's unique flavor. Much like ham is cured pork, so it tastes different than pork. In addition, it's dang good on a deli roll with provolone and lots of yellow mustard! Thanks, now I'm hungry!!

Answer 8

yummy........

no im jk pistrami is a seasoned meat that is really really good theres two different types like turkey pastrami and ham pistrami

Answer 9

It's beef processed very similar to corned beef.

Answer 10

It tastes kinda like corned beef

Answer 11

smoked beef seasoned with salt and a variety of spices; available in the deli case and used primarily for sandwiches.