Beef Pastrami
Price range: ₱326.70 through ₱565.50
FROZEN and VACUUM SEALED
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Beef Pastrami is a type of seasoned, cured and smoked meat, typically made from beef brisket, known for its rich, savory flavor and tenderness.
Beef Pastrami is a deli-style meat originally popularized in Eastern European Jewish cuisine. It is traditionally made from the navel end of the beef brisket, although other cuts like the round or brisket may also be used. The meat is brined or dry-cured with a mixture of salt, sugar and various spices, which often includes coriander, black pepper, garlic and paprika. After curing, the meat is smoked and steamed to enhance flavor and tenderness.
Flavor and Texture
Beef Pastrami is known for its robust, slightly smoky and spiced flavor. The outer crust, called the “bark” is typically peppery and aromatic. Inside, the meat remains juicy, tender and easy to slice, making it ideal for sandwiches or hors d’oeuvres.
Common Uses
- Sandwiches:Â Classic New York-style pastrami sandwiches use rye bread with mustard and sometimes pickles.
- Salads and Platters:Â Sliced pastrami can be used in chef’s salads or served cold as part of a charcuterie plate.
- Breakfast Dishes:Â Some recipes incorporate pastrami into scrambled eggs, has or omelets for added flavor.
Cooking and Serving Tips
- Slicing:Â Slice against the grain for maximum tenderness
- Reheating:Â Steam or lightly pan-fry to retain moisture rather than microvaving, which can dry it out.
- Storage:Â Keep in airtight containers in the refrigerator; pastrami can typically last 5 – 7 days chilled and can be frozen for longer storage.
Variations
Different regions have their takes on pastrami:
- Corned beef pastrami:Â Pre-cured in a salt brine before smoking.
- Turkey pastrami:Â A leaner alternative made from turkey breast, offering a similar seasoning profile.
- Homemade pastrami:Â Home cooks can experiment by brining and smoking beef brisket for a fresh, customizable flavor.
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