This New York deli favourite of cured, smoked meat, has an appealingly dry, almost crumbly texture. Usually made from beef (although turkey pastrami is also popular), it often comes encrusted with herbs or spices.
The most common way of serving pastrami is in sandwiches, piled high onto rye bread or bagels, and topped with mustard and pickles. Brisket of beef is a popular cut for making pastrami, although many different cuts are used.
Making pastrami involves a lengthy process of soaking, curing, smoking and boiling. It is sold cooked and ready to eat so use it as you would ham or try adding it to pasta dishes, salads or scrambled eggs.
Article by Louisa Carter
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Scrambled eggs with pastrami 
