First Street
First Street New York Style Navel Pastrami
What it is
This is a cured and smoked beef product, specifically from the navel cut. It is seasoned with a blend of spices, often including black pepper, coriander, and garlic, before being smoked. The result is a rich, flavorful meat with a distinct texture and aroma, characteristic of traditional New York deli style.
How people cook with it
Pastrami is a versatile ingredient that can elevate many dishes. It is most famously used in sandwiches but also works well in other savory applications.
- Classic deli sandwiches
- Appetizer platters
- Added to omelets
- Incorporated into pasta dishes
To prepare, it is often gently heated to bring out its full flavor and tender texture. This can be done by steaming, pan-frying, or baking. For a classic sandwich, slice the pastrami thinly and layer it generously between slices of rye bread with mustard. It can also be added to scrambled eggs or omelets for a savory breakfast, or chopped and mixed into a hearty pasta sauce for a robust meal. Its strong flavor makes it a standout ingredient.
How it differs from similar foods
Navel pastrami differs from brisket pastrami due to the cut of meat used. The navel cut is typically fattier and has a different grain, which can result in a more tender and succulent bite compared to brisket. This fat content contributes to its rich flavor profile.
Who it is for
Home cooks and deli enthusiasts who appreciate robust, cured meats will enjoy preparing and serving this pastrami.
How to keep the rest
After opening, store any remaining pastrami tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It is best consumed within a few days to maintain its freshness and flavor. Ensure it is kept cold to prevent spoilage.