Preparation and Serving
Traditional New York pastrami is made from the navel end of the brisket. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.
In North America, pastrami is typically sliced and served hot on rye bread, a classic New York deli sandwich (pastrami on rye), sometimes accompanied by coleslaw and Russian dressing. Pastrami and coleslaw are also combined in a Rachel sandwich, a variation of the popular Reuben sandwich that traditionally uses corned beef and sauerkraut.
At fast food stands in Los Angeles, pastrami is typically served hot on a French roll. Typically, the meat is served sliced very thin with some of the brine wetting the meat. Traditional accompaniments in Southern California include yellow mustard and pickles. Pastrami may also be used as a topping on hamburgers. Classic pastrami sandwiches are usually composed of hot pastrami right out of the steamer, sliced and layered on double-baked Jewish-style rye bread.
Greek immigrants to Salt Lake City in the early 1960s introduced a hamburger topped with pastrami and a special sauce. The pastrami burger has remained a staple of local burger chains in Utah.
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