BBC navigation

BBC

Pastrami recipes

Pastrami

This New York deli favourite of cured, smoked meat, has an appealingly dry, almost crumbly texture. Usually made from beef (although turkey pastrami is also popular), it often comes encrusted with herbs or spices.

The most common way of serving pastrami is in sandwiches, piled high onto rye bread or bagels, and topped with mustard and pickles. Brisket of beef is a popular cut for making pastrami, although many different cuts are used.

Making pastrami involves a lengthy process of soaking, curing, smoking and boiling. It is sold cooked and ready to eat so use it as you would ham or try adding it to pasta dishes, salads or scrambled eggs.

Article by Louisa Carter

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.