Welcome and welcome to Paulina Kitchen ! How are they? Pastrami summons us , a product that became emblematic in the noisy streets of New York, which has already earned a place in many restaurants around the world, but that luckily we can also enjoy in our house.
Pastrami's sandwich has become a cultural icon, immortalized in scenes of films such as "When Harry met Sally" and series like "Seinfeld", which celebrate the tradition and taste of this delicious delicacy .
Today we are going to discover all the secrets of the Ternera Pastrami , its origins, its characteristics, the best accompaniments and tips to enjoy it. We also leave you five recipe options with Pastrami to add this ingredient to your kitchen.
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About the Pastrami
Pastrami , originally from Romanian Jewish cuisine . Traditionally it is made with veal meat , although you can also find variants with other types of meat.
The veal pastrami is especially appreciated for its deep flavor and its ability to combine perfectly with a variety of ingredients, from the classic Hot Pastrami to gourmet salads. The perfect combination of spices and the smoked process printed an unparalleled flavor profile.
Its origin, where does the pastrami come from?
To really understand the charm of the Pastrami , it is necessary to know its history. Its origin dates back to ancient Jewish Romania , where it was known as "Pastramă" and was mainly made with sheep meat.
- Romanian Jewish immigrants took this technique to the United States at the end of the 19th century, adapting it to beef due to local availability and preferences.
This ingredient quickly gained popularity in New York , where it became a typical food of the Delicatessen Jews. Katz's Delicatessen , is one of the most famous in the city, which specializes in the Pastrami sandwich since 1888, and its secret recipe attracts customers who have come from all over the world for more than a century.
Characteristics and attributes of the veal pastrami
- Tender texture curing and smoked process ensures that the meat is tender and juicy, perfect for finely slice and place in sandwiches.
- Ahumado flavor : The smoked is key to this product, giving it that deep and complex flavor that makes it so addictive.
- Specked : The mixture of spices that covers it adds an additional layer of flavor, with garlic touches, black pepper and coriander.
- Versatility : It is an ingredient that can be used in a variety of dishes, from sandwiches to main salads and dishes.
- Long useful life : thanks to its curing process it has a relatively long shelf life while remaining refrigerated.
The differences between Roast Beef and Pastrami
The roast beef is simply roasted veal meat , generally seasoned with salt and pepper before being roasted. While the Pastrami goes through a more complex process of curing, seasoned, smoked and steamed, which gives it a flavor and texture particle.
What kind of meat is pastrami?
Traditionally, this product is made with veal skirt , a part of the chest that is rich in flavor and texture, although other cuts such as the high loin cover (roast cover) can also be used.
5 Ideas to accompany the Ternera Pastrami
- Rye bread : It is the typical bread with which it is customary to eat this sandwich.
- Pepinillos : The acid and crunchy characteristic of cuckets or pickles is perfectly complemented by the spicy flavor of this meat.
- Fresh salads : A colorful salad is ideal for contrasting these flavors. Choleslaw , or a arugula salad with Cherry tomatoes , would be ideal for balance flavors can be used
- Mostza : Mostza, especially Dijon's, adds a spicy touch.
- French fries : an accompaniment that never fails. Crying fried potatoes or gajo potatoes are the perfect complement.
How to make Pastrami for Sandwich
The homemade pastrami preparation process includes several steps: First, meat must be cured in brine for several days; Then, it is partially dried, it is seasoned with a mixture of spices (which usually includes garlic, black pepper, coriander, paprika and mustard) and finally smokes and steamed.
This meticulous preparation process gives it its characteristic smoked taste and its tender and juicy texture. It may seem an arduous task, but with a little patience and dedication, it is totally possible.
Tips to prepare recipes with pastrami
- Fine slicing : When cutting the meat, do it in fine slices and against the fiber to obtain tender snacks.
- Adequate accompaniments : accompanying the meat with ingredients that complement its flavor, such as pickles, mustard and bread, which can be the typical rye bread, a rustic bread or a pletzel bread , for a delicious snack.
- Conservation : If done at home, it is important to keep it properly refrigerated to maintain its freshness.
- Reheated : If there are remains of falling it is best to steamed it to recover its juiciness.
- Experiment with recipes : This preparation is versatile and can be used in a variety of dishes, from salads to pizzas.
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5 recipes with pastrami
- Pastrami sandwich
A New York classic with a robust flavor and a tender texture. It is prepared with a good quality rye bread, a generous amount of hot meat cut into fish markets, dijon mustard and bittersweet cucumber.
- Salad with arugula
A fresh and light salad, perfect for a fast but protein food. Pastrami cut into strips, fresh arugula, cherry tomatoes, Parmesan cheese and a mustard vinaigrette .
- Pizza
An innovative combination that renews the taste of the classic pizza. On a homemade pizza dough with tomato and mozzarella sauce, grasslands are placed, covered with caramelized onions and bakes a few minutes.
- Pastrami and Cheese rolls
This recipe with puff pastry is a delicious option to enjoy as an appetizer or for a special snack. The pastrami is wrapped in a layer of cheese and puff pastry, then passes through beaten egg and sesame seeds and bakes slightly until the rolls are golden and crispy.
- Pasta with creamy sauce
This creamy paste is a comforting and tasty dish, ideal for abundant meal. The sauce is made with cream (cream) and Parmesan cheese, which are mixed with pastrami strips and serve on a short paste, such as rigatoni .
