Preparation info
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

“Spiced and smoked beef of a succulent cut” comes as close as possible to a general definition of pastrami, which can be seasoned in various regional fashions, reflecting the tastes of many Eastern European communities.

Our pastrami is cured in the refrigerator, with the flavors of garlic, pepper, and coriander predominating. As all pastramis, the best and the worst, seem to have become uniquely the province of Jewish delicatessens, this recipe is modeled upon the delicatessen style