Pastrami

The raw meat is salted , then partly dried and seasoned with various herbs and spices, then smoked. In the United Kingdom and the United States, beef is used and the meat is steamed after smoking, before serving.It usually is served as a cold cut in sandwiches, but can be heated as well.

New York pastrami is traditionally made with the navel end of the brisket. It is first cured in brine like corned beef, and then coated with a mix of spices and smoked. It is typically sliced and served hot in a rye bread sandwich, sometimes with cole slaw and Russian dressing. In recent years, this version of pastrami has become hard to find, due to the scarcity of old-fashioned Jewish delicatessens.

As with corned beef, pastrami was created as a method to preserve meat in an age before modern refrigeration. Although this is no longer necessary, the unique flavor still has many fans around the world.