Pastrami is a popular deli meat that has a distinctive spicy, smoky flavor. But have you ever wondered what cut of beef pastrami is made from? Keep reading to find out the answer!
Pastrami originated among Jewish communities in Romania and Turkey where it was called “pastirma.” Immigrants later brought pastrami to the United States in the late 19th century. Today, pastrami remains a staple of Jewish delicatessens, especially in cities like New York and Los Angeles.
Pastrami starts with a cut of beef that is brined, seasoned, smoked, and then steamed or boiled The brining process gives pastrami its characteristic salty flavor. Spices like garlic, coriander, and black pepper add flavor Smoking imparts a smoky aroma and cooks the meat. Finally, steaming or boiling at a low temperature ensures the pastrami becomes tender and juicy.
Thin slices of pastrami are the star of the classic pastrami sandwich. The meat is paired with spicy brown mustard and crunchy rye bread. Swiss cheese, pickles, and sauerkraut are also common additions. Pastrami’s full, bold flavors make it an excellent sandwich meat.
Brisket is the Traditional Cut for Pastrami
So what specific cut of beef does authentic pastrami come from? The answer is brisket. This large cut comes from the chest area of the cow, just behind the forelegs. Brisket contains a lot of connective tissue, which breaks down during the cooking process to become tender.
The brisket is divided into two sections – the flat cut and the point cut. The flat cut consists of long, thick muscle fibers and has a uniform shape. The point cut contains more marbling and fat running through it. This gives the point cut more moisture and flavor.
The point cut from the brisket is considered the ideal choice for making pastrami. The fat content means you get juicy, flavorful slices of meat. However, the flat cut can also be used to produce a leaner pastrami.
When shopping for brisket to make pastrami at home, look for a fresh cut with good marbling. About a 3-4 pound brisket works well for home use. Choose brisket from the fattier point cut for the most authentic, tasty pastrami.
Other Cuts Used for Pastrami
While brisket remains the standard, other cuts of beef can also be used to produce delicious pastrami:
Short Ribs
Short ribs come from near the belly of the cow. They contain a lot of fat and connective tissue, which makes them perfect for pastrami. The meat has a rich beefy flavor.
Chuck Roll
This shoulder cut has great marbling. Chuck roll makes a pastrami that is juicy and packed with beefy flavor. It’s a good choice if brisket is unavailable.
Round
Cuts from the round, like bottom round or eye of round, can be used for a leaner pastrami. The meat will be a bit drier but still flavorful.
Flank
Flank steak provides a dense, chewy texture that works well for pastrami. Keep portions thin when slicing to enhance tenderness.
Plate
Cuts from the plate primal like navel are excellent choices. They contain a lot of fat for great moisture and flavor.
How to Make Pastrami at Home
Want to try making your own pastrami? Here are some simple steps to follow:
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Choose a 3-4 lb cut of beef brisket, short ribs, or chuck roll for best results.
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Make a brine by combining water, salt, sugar, and spices like coriander, pepper, bay leaves, and mustard seed.
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Submerge the meat in the brine for 7-10 days in the refrigerator, turning occasionally.
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Remove the meat from the brine and rinse. Pat dry.
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Coat with a spice rub made from coriander, black pepper, paprika, garlic powder, and brown sugar.
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Smoke the meat low and slow at about 225°F for up to 8 hours. Use wood chips like hickory, oak, or applewood.
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Finish cooking by steaming or boiling gently until fork tender.
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Chill overnight before slicing thin to serve. Enjoy on rye bread with spicy mustard!
With the right cut of beef and a little time, you can make amazing pastrami at home. Brisket point, short ribs, or chuck roll will give you the most authentic, flavorful results. Experiment with different cuts to find your favorite.
The Takeaway
When it comes to pastrami, brisket is the traditional cut of choice. The point cut with ample marbling produces juicy, well-flavored meat. However, short ribs, chuck roll, and other fatty cuts can also be used with delicious results. While home cooked pastrami requires time and patience, the payoff of tender, smoky meat is well worth it. So give making your own pastrami a try and see just how tasty it can be!
Pastrami vs. corned beef
There are a lot of important questions at the deli counter. You may know that pastrami and corned beef are two different things and that one might be better than the other, but you may not know how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.
Pastrami and corned beef come from different places. Pastrami could have two possible ancestors: it could be from Romania, where its predecessor, pastrama, was made with pork or mutton, or it could be from Turkey, where its ancestor, pastirma, was made with beef. Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.
There are different cuts of meat used to make pastrami and corned beef. Both are made from beef, but from different muscles. Brisket, which is from the lower chest of the cow, is used to make corned beef. The deckle, which is a lean, wide, firm shoulder cut, or the navel, which is a smaller, juicier section right below the ribs, are used to make pastrami. These days, you may also see pastrami made from brisket.
Yes, the brine for pastrami and corned beef is the same. Both are brined before they are cooked; they are either rubbed with or submerged in a solution of salt and spices that adds more flavor and moisture to the meat. Both are brined in a mix of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, dill, and sodium nitrate or sodium nitrite to keep them fresh.
Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After being brined, pastrami is covered in a spice mix of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic. This coating of spices is what makes it look black. Corned beef is… naked. No spice mix to speak of.
There are different ways to cook pastrami and corned beef. Pastrami is smoked over hardwood, and a pan of water is often placed nearby to help create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.
Bonus round: If you’ve been to Montreal, you may be wondering what “smoked meat” has to do with any of this. Smoked meat is a Canadian specialty that is similar to corned beef and pastrami but has its own story. Brisket is used to make it, and a brine of black pepper, coriander, garlic, and mustard seeds is used to season it. It has a lot less sugar than its cousins pastrami and corned beef. Then it’s smoked like pastrami, and the best way to serve it is on rye bread with mustard, just like the rest of the family.
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This post originally appeared in an edition of What’s the Difference?, a weekly newsletter for the curious and confused by New York City writer Brette Warshaw. Eater will be publishing all editions that parse food-related differences, though those hardly scratch the surface of the world’s (and the newsletter’s) curiosities: Sign up to get What’s the Difference? in your inbox or catch up on the full archive.
How Traditional Pastrami Is Made In New York City | Regional Eats
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