Beef Pastrami

A pressed, spiced brisket of beef, steam-cooked.

Developed in 19th century New York, evolving within the Eastern European immigrant community, it has parallels with the Irish corned beef, English salt beef and Turkish Pastirmi.

Pack Sizes:

1 kg whole piece, 250g sliced pack (for catering), 85g sliced pack (for onward retail sale)

Meat:

British Beef

Cut:

Brisket

Similar to:

Salt Beef (Irish British) Basturma (Eastern European)

Drinks Pairing:

Beer, Wine, Aperitifs

Shelf Life:

Sliced Packs: Use By 30 Days, Whole Pieces: Use By 7 Weeks

Beef (89%), Salt, Spices, Dextrose, Sugar, Antioxidant: sodium ascorbate, Preservative: sodium nitrite.

  • Preparation Info: Ready to Eat
  • Cooking: Steam gently until thoroughly heated
  • Can Be Eaten Hot Or Cold
  • Can Be Served Cold

Serving Suggestions

Most famously packed into generous slices of rye bread with mustard, pickles, salad and maybe a little Swiss cheese, pastrami works very well on pizzas, in toasted sandwiches or in dumplings, pasta sauces – delicious added to bubble and squeak or served hot, with sauerkraut and boiled potatoes

Calories 142 (648)
Fat 6.3
Saturated Fat 2.6
Carbohydrate (of which sugars) 2.4
Protein 22
Salt 3.4
Allergens None