Pastrami, Pastrami, Pastrami

A little spicy, a little sweet, and certainly memorable. Pastrami brings a piquant flavor to the table that deli aficionados everywhere seek out—usually in large, heaping quantities. What is this piled-high classic all about, and why is it so special?

Hot pastrami on the grill.

What is pastrami?

Before you embarrass yourself, it’s not the same as corned beef. However, they are similar in that they first came onto the scene for the purpose of preservation. Pastrami is usually made from beef, specifically brisket. It’s brined in salt, dried a bit, and then seasoned with spices like garlic, mustard, coriander, pepper, and allspice. The pieces of meat are then smoked and steamed. It should be sliced thin, with care, before it’s served.

A butcher shop in Bucharest, Romania (Atelierul de Pastrama)

A well-kept tradition

This meat originally hails from Romania, where it was likely introduced by the Turkish during the Byzantine Empire. Immigrants to the United States from this part of the world—Central Europe—brought it across the ocean to New York, where it gained an iconic status. The classic pastrami on rye sandwich can be found at any deli worth its salt, piled high and accompanied by a pickle. Pastrami is a staple of Jewish cuisine—in fact, it was Jews from Romania and Bessarabia (modern-day Moldova and part of Ukraine) in the late 1800’s who facilitated its passage to the New World.

The best way to enjoy pastrami

Maybe we’re a little biased here at Gotham Bagels… but the way to go is to pair a generous portion of pastrami with a fried egg on top of a fresh handmade bagel. And—what a coincidence—we have that very sandwich on our menu! It’s a bestseller, a crowd-pleaser, and a chunk of tradition that won’t be going anywhere anytime soon.

Can’t get enough pastrami? Order the Williamsburg Platter from Gotham Bagels and enjoy 2 pounds of the stuff.