Pastrami is a meat product usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smokedand steamed. In the United States, although beef plate is the traditional cut of meat for making pastrami, it is now common to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration. This dish originated from Turkey and introduced to America with the wave of Jewish immigration. When you come to New York, it also has certain modifications to suit the tastes of residents. And it has become one of the dishes made America great as ever. Pastrami is a popular meat usually made from beef, initially generated when they are refrigerated.
New York pastrami marinated with spices such as garlic, coriander, black pepper, cloves, mustard seed and then smoked and steamed until absorbed. In New York, often sliced pastrami and you will feel better than if served with whole grain bread.
In North America, pastrami is typically sliced and served hot on rye bread to make a common New York deli sandwich (pastrami on rye), sometimes accompanied by coleslaw and Russian dressing. Pastrami and coleslaw are also combined in a Rachel sandwich, a variation of the popular Reuben sandwich that uses corned beef and sauerkraut.
In Los Angeles, pastrami sandwiches generally usually use hot pastrami straight from the steamer, sliced and layered on double-baked Jewish-style rye bread. Typically, the meat is served sliced very thinly, with some of the brine wetting the meat; it is usually accompanied by yellow mustard and pickles. At fast food stands, pastrami is typically served hot on a French roll. Pastrami may also be used as a topping on hamburgers.