Pastrami is a seasoned, cured and smoked meat preparation most commonly made from beef brisket or navel/plate, although other cuts may be used. The meat is brined or otherwise cured, coated with a spice rub—often including black pepper and coriander—then smoked and commonly steamed or gently heated until tender. It is strongly associated with Jewish deli cuisine in North America.
The cut is selected and trimmed, then cured using a controlled formulation. After curing, it is rinsed or prepared as specified, coated with a spice mixture and smoked. Many deli styles are then steamed or gently heated to soften connective tissue and produce a tender slice. Seasoning blends vary, but black pepper, coriander, garlic and other spices are common.
Pastrami is often served hot, sliced thinly across the grain on rye bread with mustard. It can also be used in salads, breakfast dishes, hash, sandwiches and composed deli plates. The fat content and cut influence texture, so slicing and reheating should be adjusted to the product.
Example: a classic pastrami sandwich combines warm sliced pastrami, rye bread, mustard and a pickle.
Both are North American cured and smoked beef preparations, but they have different regional seasoning and deli traditions. Montreal smoked meat is commonly associated with brisket cured and seasoned with a pepper-forward spice blend, then smoked and steamed. Pastrami is often coated with a pronounced black pepper and coriander crust.
Food-safety note: curing, smoking, steaming, cooling and reheating must follow validated controls and the product’s ready-to-eat specification. Do not assume every smoked product is fully cooked.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
