Pastrami: A bite of history

Pastrami is a very popular marinated meat-based dish, which started out in the Great Plains, but has become a huge success story in the United States, where it has been an inescapable speciality of American cuisine for over a century. According to New York's black belt masters, true pastrami is made from beef brisket that is salted, seasoned and smoked to create a meat with a unique flavour that can be used in a variety of dishes. From classic deli sandwiches to gourmet cuisine, pastrami is a versatile and tasty ingredient that has stood the test of time.

The origins of pastrami
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Pastrami has its roots in Jewish cuisine and all the evidence points to its overseas introduction from Eastern Europe in the mid-19th century. Its original recipe was most likely brought by Jewish immigrants from Romania when they arrived in large numbers in the United States, especially in New York, where it quickly became a popular dish. Originally, in the Highlands, pastrami may have been made from lamb meat, marinated in salted water with spices and herbs and then smoked, thus preserving the meat. There are two possible explanations for the origin of its name: on the one hand, it is derived from the Romanian word 'pastra' (meaning 'to preserve') and, on the other, it may be based on the Latin 'pastor' (meaning 'shepherd'). Many believe that the Italian language is melodic, and proponents of this theory believe that pastrami acquired its final name through the Italian communities, which are numerous in New York.

Soon after its arrival in the United States, pastrami became a widely known and widely consumed dish, but it has also undergone some transformations over time. The lamb meat was replaced by beef brisket, presumably because it was easier to obtain, and has since become a must-have ingredient in its preparation.
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Preparing pastrami
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Pastrami is a particularly time-consuming and labor-intensive process. First of all, the brisket must be cleaned of excess fat and then marinated in a mixture of salt, sugar and spices such as coriander, black pepper, garlic and paprika. Of course, none of the famous pastrami makers give away their own marinade or the secret of their unique seasoning. After the marinating process, the brisket is left in the fridge for a few days to allow the flavours to blend perfectly. The brisket is then smoked on hardwood for a few hours, which gives it a slightly smoky flavour, but smoking also plays an important role in preserving the meat. Once the smoking is complete, the only remaining step is the braising process, which gives the meat its final, very tender and succulent texture.

Known today as the 'pastrami sandwich', by the early 20th century it had become an unmissable flagship dish in New York delis. The sandwich is typically made of thinly sliced pastrami, usually served on rye bread with mustard, but it can be used in a variety of ways, from classic Reuben sandwiches to gourmet pastrami burgers.
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Pastrami today
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Pastrami is a delicious and versatile staple with a rich history in American cuisine. Classic New York sandwiches have naturally spread to the West Coast of the United States, and Los Angeles pastrami is considered by those in the know to be much better than its New York counterpart. But if you think that this European dish was only popular overseas at the time, you'd be forgiven for thinking that dozens of pastrami shops can be found on the streets of Berlin, Paris or Amsterdam.
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Pastrami at KIOSK
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Come in on the weekend and enjoy a hearty breakfast with one of the city's most extensive breakfast menus. If you're in the mood for a good pastrami while reading the above, try our Reuben sandwich, made with pastrami, Swiss cheese, sauerkraut and fresh rye bread from Arán Bakery.