How Traditional Pastrami Is Made In New York City | Regional Eats
The Art of Traditional Pastrami in New York City
This video delves into the meticulous process of crafting traditional pastrami, a beloved New York deli staple. From the initial selection of high-quality beef to the final steaming, every step contributes to the distinctive flavor and tender texture that New Yorkers have cherished since the 1900s.
From Brine to Flavor: The Pickling Process
- Meat Selection: The journey begins with choice beef brisket, known for its tenderness, juiciness, and rich flavor. The video highlights the importance of a perfect blend of fat and lean meat content for the ideal pastrami.
- Kosher Standards: For many traditional Jewish delis, adherence to kosher practices is paramount. This involves specific slaughter methods to ensure no pain, and a rigorous soaking and salting process to maintain kosher integrity. A “mashgiach” (supervisor) inspects establishments to guarantee compliance.
- Modern Brining: While historically brined for weeks, modern techniques utilize a “pickling injector” to infuse a proprietary saltwater brine directly into the meat. This accelerates the process to just 24 hours while retaining the deep flavor profile. The brine itself is a secret blend of salt, pepper, garlic, herbs, and spices.
Smoking and Steaming: The Final Touches
After brining, the pastrami undergoes further preparation to develop its signature taste and texture:
- Dry Rub: A dry rub, consisting of salt, pepper, brown sugar (to balance sweetness), and caramel, is applied. This two-stage flavoring process (brine and rub) ensures continuous re-infusion of flavor as the meat cooks.
- Smoking: The meat is then smoked for two to four hours at 225 degrees Fahrenheit, imparting a smoky depth.
- Steaming: Finally, the pastrami is steamed for four to six hours. This crucial step ensures the meat is incredibly juicy, tender, and holds together perfectly when sliced. The fat slowly renders, infusing more flavor and maintaining moisture.
A New York Legacy
The video emphasizes that the balance of fat, the proprietary brine, and the precise cooking methods are what create the savory, salty-sweet, and caramelized flavor profile of authentic New York pastrami. This culinary tradition continues to thrive in iconic delis, serving customers who have savored this unique taste for decades.
Vocabulary Table
| Term | Definition | Used in Sentence |
|---|---|---|
| Pastrami | A highly seasoned smoked meat, typically beef, that has been cured in brine. | “Traditional pastrami is a beloved New York deli staple.” |
| Deli | A shop selling delicatessen foods, such as cold cuts, cheeses, and salads. | “Old-school Jewish delis have been serving pastrami on rye since the 1900s.” |
| Brisket | A cut of meat from the breast or lower chest of beef or veal. | “The journey begins with choice beef brisket, known for its tenderness.” |
| Brining | To soak or preserve food in brine or salt solution. | “The meat undergoes a meticulous brining process to infuse it with flavor.” |
| Kosher | (Of food, or premises where food is sold, prepared, or eaten) satisfying the requirements of Jewish law. | “Adherence to kosher practices is paramount for many traditional Jewish delis.” |
| Mashgiach | A supervisor who ensures that a food product is kosher. | “A mashgiach inspects establishments to guarantee compliance with kosher standards.” |
| Proprietary | Relating to an owner or ownership; manufactured and sold by a particular firm under a patent or trademark. | “Modern techniques utilize a ‘pickling injector’ to infuse a proprietary saltwater brine.” |
| Dry Rub | A mixture of ground spices and herbs that is rubbed onto meat before cooking. | “A dry rub, consisting of salt, pepper, brown sugar, and caramel, is applied after brining.” |
| Smoker | An apparatus for smoking meat or fish. | “The meat is then placed into a smoker for two to four hours.” |
| Caramelized | (Of food) cooked with sugar so as to become coated with caramel. | “The precise cooking methods create the savory, salty-sweet, and caramelized flavor profile.” |
