Authentic pastrami, in the way it has been prepared in New York since the 1850s, requires a special way of preparing the meat. None of the phases can be rushed and believe us, the result is really worth it!
The beef briskets are first marinated in a mixture of spices and herbs and smoked over hard wood. The third phase of the preparation is based on a thermal treatment – the meat is boiled or steamed. These three phases guarantee that a delicacy is created – extremely tender and fine smoked meat, which is cut into thin slices, whose taste is complimented by sauerkraut, gherkins and mustard in a sandwich.
Pastrami in New York became famous thanks to the Jewish communities from Bessarabia and Romania where it was served in street bistros from the 1850s. The origins of the meal goes back deep into history. It is reported that the origin of the word pastrami comes from the Romanian word “pastra” which means preserve.