Pastrami, a beloved deli meat, has roots tracing back to Romanian immigrants who brought their culinary traditions to America in the late 19th century. This flavorful creation evolved from the Romanian “pastrama” into the modern pastrami we know today. Texas-style pastrami rub takes this classic to new heights, combining bold spices with the deep flavors of beef brisket.
The art of crafting Texas-style pastrami starts with selecting a quality beef brisket or corned beef. The rub typically includes a blend of coarsely ground black pepper, coriander seeds, paprika, and garlic powder. Some recipes incorporate additional spices like brown sugar, chili powder, or smoked paprika for extra depth and complexity.
Applying the rub to the meat is a crucial step in the pastrami-making process. The spices form a flavorful crust during smoking, infusing the meat with a rich, aromatic taste. When sliced thin and piled high on rye bread with mustard or Russian dressing, Texas-style pastrami creates an unforgettable sandwich experience that showcases the best of both traditional deli fare and Texan barbecue techniques.
History and Origin of Pastrami
Pastrami originated as a method of preserving meat before modern refrigeration. It has roots in Eastern Europe but evolved into an iconic New York deli staple.
Pastrami vs Corned Beef
Pastrami and corned beef share similarities but differ in preparation. Both use beef brisket, but pastrami undergoes additional steps. Corned beef is brined and boiled, while pastrami is brined, dried, seasoned with spices, and smoked.
The spice rub for pastrami typically includes black pepper, coriander, garlic, and mustard seeds. This spice blend gives pastrami its distinct flavor profile.
From Europe to New York Delis
Pastrami’s journey to America began with Romanian Jewish immigrants in the late 19th century. They brought a cured meat called “pastrama,” traditionally made from goose or mutton.
In New York, beef became the preferred meat for pastrami due to its availability. The smoking process was likely influenced by local practices.
New York delis played a crucial role in popularizing pastrami. They perfected the art of steaming the cured brisket, making it tender and flavorful.
By the early 20th century, pastrami on rye became a signature sandwich in Jewish delis across New York City.
Selecting the Meat
Choosing the right cut of beef is crucial for creating exceptional pastrami. The quality and characteristics of the meat directly impact the flavor and texture of the final product.
Choosing High-Quality Beef Brisket
When selecting beef brisket for pastrami, opt for prime or choice-grade cuts. These grades offer better marbling and tenderness. Look for briskets with a deep red color and minimal blemishes.
Prime grade briskets have the highest quality, but choice grade can also produce excellent results. Aim for a brisket weighing 3-4 pounds for optimal cooking and curing.
Avoid select grade briskets, as they tend to be leaner and may result in drier pastrami. If possible, purchase from a reputable butcher who can provide information on the beef’s origin and quality.
Understanding Marbling
Marbling refers to the intramuscular fat dispersed throughout the meat. It plays a crucial role in the flavor and juiciness of pastrami.
Well-marbled briskets have thin white lines of fat running through the muscle. This fat melts during cooking, keeping the meat moist and enhancing its taste.
When examining a brisket, look for even distribution of marbling throughout the cut. Avoid pieces with large chunks of fat on the exterior, as these won’t contribute to the meat’s flavor.
Higher grades of beef typically have more marbling. Prime grade offers the most marbling, followed by choice grade. The increased marbling in these grades leads to more flavorful and tender pastrami.
Preparing the Brisket
Proper preparation of the brisket is crucial for creating authentic Texas-style pastrami. This process involves carefully brining or curing the meat to infuse it with flavor and moisture.
Brining Process
The brining process is essential for transforming a regular beef brisket into pastrami. Start by selecting a high-quality brisket, preferably with a good amount of marbling. Trim excess fat, leaving about 1/4 inch for flavor and moisture retention.
Create a brine solution using water, salt, sugar, and pickling spices. Common spices include peppercorns, coriander seeds, mustard seeds, and bay leaves. Submerge the brisket in the brine, ensuring it’s fully covered. Refrigerate for 5-7 days, turning the meat daily to ensure even distribution of flavors.
After brining, rinse the brisket thoroughly to remove excess salt. Pat it dry with paper towels before applying the pastrami rub.
Dry Cure vs Wet Brine
Both dry cure and wet brine methods can be used for preparing pastrami brisket. Dry curing involves rubbing the meat with a mixture of salt, sugar, and spices, then refrigerating it for several days. This method can result in a more concentrated flavor but may yield a slightly drier product.
Wet brining, as described earlier, involves submerging the brisket in a seasoned liquid solution. This method often produces a juicier end result and allows for more even distribution of flavors throughout the meat.
The choice between dry cure and wet brine depends on personal preference and desired outcome. Wet brining is generally more forgiving and easier for beginners, while dry curing offers more control over the final texture and flavor intensity.
Creating the Perfect Pastrami Rub
A great pastrami rub combines bold spices to enhance the meat’s flavor. The key is balancing pungent, aromatic ingredients with complementary seasonings.
Balancing Spices
Black peppercorns form the base of most pastrami rubs, providing a spicy kick. Coriander seeds add a citrusy, slightly nutty flavor that pairs well with the pepper. Mustard seeds bring a sharp, tangy element to the mix. Paprika contributes a sweet, earthy taste and vibrant color.
For a well-rounded flavor profile, consider these ratios:
- 2 parts black peppercorns
- 1 part coriander seeds
- 1 part mustard seeds
- 1 part paprika
Grind whole spices just before use to maximize flavor. A coffee grinder or mortar and pestle works well for this task.
Homemade Pastrami Seasoning
To create a basic homemade pastrami rub:
- Combine 2 tablespoons black peppercorns
- Add 1 tablespoon each of coriander seeds and mustard seeds
- Mix in 1 tablespoon paprika
- Incorporate 1 teaspoon garlic powder
- Include 1 teaspoon onion powder
Adjust quantities to suit your taste preferences. Some recipes call for brown sugar to balance the spiciness. Others include dried herbs like thyme or rosemary for added complexity.
Apply the rub generously to your brined brisket before smoking. Press it firmly into the meat to ensure it adheres well.
Smoking the Brisket
Smoking a pastrami brisket requires careful attention to wood selection and temperature control. These factors significantly impact the flavor and texture of the final product.
Choosing the Right Wood
Selecting the appropriate wood for smoking pastrami is crucial. Hickory and oak are popular choices, imparting a robust, smoky flavor. Cherry wood adds a subtle sweetness and attractive color to the meat.
For a Texas-style pastrami, post oak or mesquite work well. These woods provide a strong, distinctive taste characteristic of Texan barbecue. Some pitmasters combine woods to create unique flavor profiles.
Avoid using softwoods like pine or cedar, as they can impart unpleasant flavors and potentially harmful compounds to the meat.
Monitoring Internal Temperature
Tracking the internal temperature of the brisket is essential for achieving perfect pastrami. Use a reliable meat thermometer to monitor the progress throughout the smoking process.
Start smoking the brisket at 225-250°F (107-121°C). The low and slow method allows the connective tissues to break down, resulting in tender meat.
Smoke the brisket until it reaches an internal temperature of 165°F (74°C). At this point, wrap it in butcher paper or foil to prevent over-smoking and retain moisture.
Continue cooking until the internal temperature reaches 195-205°F (91-96°C). This ensures the pastrami is fully cooked and tender.
Cooking and Serving the Pastrami
Proper cooking and presentation are crucial for achieving the perfect pastrami experience. Steaming tenderizes the meat, while careful slicing and thoughtful serving enhance its flavors.
Steaming to Perfection
Steaming pastrami is essential for optimal tenderness. Place the smoked meat in a steamer basket over simmering water. Cover and steam for 2-3 hours, depending on thickness. Check occasionally, adding water if needed. The internal temperature should reach 203°F (95°C) for maximum tenderness. Let the pastrami rest for 30 minutes after steaming to allow juices to redistribute.
Slicing and Serving Suggestions
Slice pastrami against the grain, aiming for thin, uniform pieces. A sharp knife or electric slicer ensures clean cuts. For a classic pastrami sandwich, pile slices high on rye bread. Add Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing. Serve with a crisp pickle spear on the side. Alternatively, create a Reuben-style sandwich by grilling the assembled sandwich until the cheese melts. Pastrami also works well in wraps, salads, or as a standalone protein with mustard.
Accompaniments and Variations
Pastrami’s rich flavor pairs well with various side dishes and can be enjoyed in different sandwich styles. The classic pastrami on rye offers a solid foundation, but creative variations expand the culinary possibilities.
Side Dishes for Pastrami
Pickles complement pastrami’s savory taste, offering a tangy crunch. Dill pickles are traditional, but bread and butter pickles provide a sweet contrast. Coleslaw adds freshness and texture, balancing the meat’s richness. A vinegar-based slaw cuts through the fat, while creamy versions offer indulgence.
Potato salad serves as a hearty accompaniment. German-style potato salad, served warm with a vinegar dressing, pairs exceptionally well. For a lighter option, a mixed green salad with a simple vinaigrette works nicely.
Beef broth-based soups, like mushroom barley or beef vegetable, make excellent starters. These soups prepare the palate for the robust pastrami flavors to follow.
Variations of the Classic Sandwich
The Reuben sandwich, featuring pastrami instead of corned beef, is a popular twist. It combines pastrami, Swiss cheese, sauerkraut, and Russian dressing on grilled rye bread. This pastrami Reuben offers a delightful mix of flavors and textures.
A pastrami melt incorporates melted cheese, typically Swiss or provolone, on toasted bread. Spicy brown mustard is the traditional condiment, but some prefer mayonnaise for a creamier taste. Adventurous eaters might try a pastrami burger, topping a beef patty with pastrami slices.
For a lighter option, pastrami can be added to salads or wrapped in lettuce leaves. These variations maintain the meat’s flavor while reducing carbohydrates.
Storing and Reheating Leftovers
Proper storage and reheating techniques are crucial for maintaining the quality and safety of leftover pastrami and smoked meats. These methods help preserve flavor and texture while preventing foodborne illness.
Best Practices for Storage
Wrap leftover pastrami tightly in plastic wrap or aluminum foil before refrigerating. This prevents air exposure and helps retain moisture. Place wrapped meat in an airtight container for extra protection.
Refrigerate pastrami within 2 hours of cooking or purchasing. It will stay fresh for 4-5 days when stored properly. For longer storage, freeze pastrami for up to 2-3 months.
Label containers with the date to track freshness. Store smoked meats and corned beef brisket flat using the same methods. Keep refrigerated at 40°F (4°C) or below.
Reheating Without Losing Flavor
To reheat pastrami, avoid the microwave as it can dry out the meat. Instead, use gentle oven heating. Preheat the oven to 250°F (121°C).
Place pastrami slices in a baking dish. Add a splash of water or beef broth to create steam. Cover tightly with foil. Heat for 10-15 minutes until warm throughout.
For whole pieces, wrap in foil with a tablespoon of water. Heat at 300°F (149°C) for 15-20 minutes per pound. Use a meat thermometer to ensure it reaches 165°F (74°C) internally.
Smoked corned beef can be reheated using the same methods. Always reheat to a safe internal temperature to prevent foodborne illness.
DIY Corned Beef and Pastrami Recipes
Making corned beef and pastrami at home allows for customization of flavors and textures. These recipes focus on transforming beef brisket into delicious deli-style meats.
Homemade Corned Beef Recipe
Start with a 4-5 pound beef brisket. Create a brine using water, salt, sugar, and pickling spices. Submerge the brisket in the brine and refrigerate for 5-7 days.
After brining, rinse the meat thoroughly. Place it in a pot with fresh water and additional spices. Simmer for 3-4 hours until tender.
For added flavor, consider adding garlic, bay leaves, and peppercorns to the cooking liquid. Once cooked, let the corned beef cool before slicing against the grain.
Homemade Smoked Pastrami Recipe
Begin with a store-bought or homemade corned beef. Soak it in water for 24 hours to remove excess salt, changing the water every 6-8 hours.
Pat the meat dry and apply a pastrami rub. Mix black pepper, coriander, garlic powder, and paprika for a classic blend. Coat the brisket generously with the rub.
Smoke the seasoned brisket at 225°F (107°C) for 6-8 hours. Use hickory or oak wood for authentic flavor. The internal temperature should reach 195°F (91°C).
Let the pastrami rest for 30 minutes before slicing thinly. Serve on rye bread with mustard for a classic deli sandwich.