Pastrami is a salted cut of beef whose name comes from the Romanian word pastrama, which was taken from the Greek word pastramas, which itself was taken from the Turkish word pastirma.
The recipe is simple but takes time and care. You select the Brisket cut of beef and soak it in a brine of herbs and salt for 7 days. Next, it’s coated in a mix of spices and smoked for 12 hours. The cut is then cooked at a low temperature for 48 hours. Enjoy !