Pastrami Entree

Has any one ever heard of a Pastrami entree? Have a good buddy who is Pastrami freak.

I never have but curiosity led me to Goolge and this from Langer's in LA and now I want it!

dramisino wrote:Has any one ever heard of a Pastrami entree? Have a good buddy who is Pastrami freak.

Here's a secret (keep it to yourself):tell your friend to go to Romanian Kosher Sausage and ask for a whole pastrami. Pput it in a dutch oven with a couple of inches of water, cover and do a slow braise for about 4-5 hours. Thank me later.

Here's another secret. Bub City has an amazing pastrami main course (I'm not sure if its on the menu or if you have to ask). But its very good.

spinynorman99 wrote:

dramisino wrote:Has any one ever heard of a Pastrami entree? Have a good buddy who is Pastrami freak.

Here's a secret (keep it to yourself):tell your friend to go to Romanian Kosher Sausage and ask for a whole pastrami. Pput it in a dutch oven with a couple of inches of water, cover and do a slow braise for about 4-5 hours. Thank me later.

Having people over for the game next week. Pastrami sandwiches always sound good to me! Just checked their website, which is better the regular or the Romanian? Do you know what differentiates them? Lastly, what temp you cook it at?

spinynorman99 wrote:Here's a secret (keep it to yourself):tell your friend to go to Romanian Kosher Sausage and ask for a whole pastrami. Pput it in a dutch oven with a couple of inches of water, cover and do a slow braise for about 4-5 hours. Thank me later.

I feel like someone just let me into a secret club (she says grabbing coat and running out the door to Romanian).

boshow48111 wrote:

spinynorman99 wrote:

dramisino wrote:Has any one ever heard of a Pastrami entree? Have a good buddy who is Pastrami freak.

Here's a secret (keep it to yourself):tell your friend to go to Romanian Kosher Sausage and ask for a whole pastrami. Pput it in a dutch oven with a couple of inches of water, cover and do a slow braise for about 4-5 hours. Thank me later.

Having people over for the game next week. Pastrami sandwiches always sound good to me! Just checked their website, which is better the regular or the Romanian? Do you know what differentiates them? Lastly, what temp you cook it at?

They only have one whole packaged for retail sale (the Romanian, I believe). Cook it at 325 degrees. It's already smoked and cooked so this isn't really braising the way you'd do a brisket, it's more of an intense steaming, but it does alter the texture nicely. As for sandwiches, you can go the traditional rye/mustard route but my preference is challah (or Rosen's brioche rolls) with horseradish sauce.

It's a shame that we can't get a true New-York style pastrami in Chicago, but this is a solid second-best.

My recollection is that Romanian-style has more garlic.

It's kind of a cross between great pastrami and great corned beef, but whatever it is, Fumare's pastrami at the French Market is great smoked meat, and you can order by weight for heating up later. But get there early; it's often gone by the end of the lunch hour. More here:

http://www.frenchmarketchicago.com/vendor/fumare

[quote="Having people over for the game next week. Pastrami sandwiches always sound good to me! Just checked their website, which is better the regular or the Romanian? Do you know what differentiates them? Lastly, what temp you cook it at?"[/quote]

Regular is the classic Pastrami made from a brisket with a black pepper crust - cam be fatty but is my favorite pastrami from Romanians

Romanian Pastrami is made from the shoulder and uses more of a Garlic rub for the seasoning and is much leaner - it is also very good but different

weinstein5 wrote:Romanian Pastrami is made from the shoulder and uses more of a Garlic rub for the seasoning and is much leaner - it is also very good but different

Do you have to buy it as a whole cut of meat that is in cryovac? What's it cost for one, if so?

kenji wrote:

weinstein5 wrote:Romanian Pastrami is made from the shoulder and uses more of a Garlic rub for the seasoning and is much leaner - it is also very good but different

Do you have to buy it as a whole cut of meat that is in cryovac? What's it cost for one, if so?

I'm sure they'll sell you an unsliced chunk of any size but the whole ones are around $30-$35 or so (not huge, 2-3 lbs).

They also sell something called pepper beef sliced and by the lb. I suspect is is similar to, if not the same as, "Romanian Pastrami".

I need to quit work and just follow LTH Forum for things to do and places to shop.

Here's the best kept secret: Go to the Vienna Beef Factory Store and order at least a pound of shaved New York pastrami, not the Romanian pastrami. The New York pastrami is the heavier coated (spiced) and more flavorful. Feather the pastrami and steam it for only a minute or two, the same way you steam vegetables. You can purchase a full New York Pastrami navel at the factory store. However, you'll need a slicer to cut it paper thin. Using a slicer, always cut pastrami against the grain. The Vienna Beef New York pastrami is already fully cooked. In fact, it's smoked in the same smoke house as the hot dogs and Polish. You can also purchase a pastrami sandwich at the factory store and eat in. Most people eat a pastrami sandwich on rye bread. Personally, I prefer pastrami on a steamed poppy seed bun. When I bite into the bun, instead of a thick, grainy piece of rye bread, I experience the full flavoring and spiciness of the pastrami. Heavy rye bread over powers the sandwich for me. A nice airy poppy seed bun allows my taste buds to enjoy the full flavoring of the pastrami. Don't knock it, if you haven't tried it.

Vienna Beef
Factory Store
2501 N Damen Avenue
Chicago, IL 60647
Hours: M-F 8am-3pm, Saturday 10am-3pm

Real NY steamed pastrami should always be thick-cut.

stevez wrote:They also sell something called pepper beef sliced and by the lb. I suspect is is similar to, if not the same as, "Romanian Pastrami".

Pepper Beef? If it's anything like what they serve at Shapiro's in Indianapolis, I need to get over there

spinynorman99 wrote:Real NY steamed pastrami should always be thick-cut.

Vienna Beef New York Pastrami sold in Chicago and California is always thinly shaved. http://www.youtube.com/watch?v=HD_jyvcUGaQ

What's Kaufman's product? I get it on rye with a huge dollop of chopped liver on top and horseradish. Is it Romanian product at Kaufman's on Dempster in Skokie?

AlexG wrote:

stevez wrote:They also sell something called pepper beef sliced and by the lb. I suspect is is similar to, if not the same as, "Romanian Pastrami".

Pepper Beef? If it's anything like what they serve at Shapiro's in Indianapolis, I need to get over there

It looks similar, but I haven't tasted Shapiro's to know if it's spiced the same way. I need to remedy that soon!

chicagostyledog wrote:

spinynorman99 wrote:Real NY steamed pastrami should always be thick-cut.

Vienna Beef New York Pastrami sold in Chicago and California is always thinly shaved. http://www.youtube.com/watch?v=HD_jyvcUGaQ

Oh, I don't doubt it, but it's a misnomer. You can call it New York pastrami but that doesn't make it a true New York pastrami.

chicagostyledog wrote: http://www.youtube.com/watch?v=HD_jyvcUGaQ

I was waiting to hear a Skokie accent when I clicked the video and first saw the narrators.

spinynorman99 wrote:

chicagostyledog wrote:

spinynorman99 wrote:Real NY steamed pastrami should always be thick-cut.

Vienna Beef New York Pastrami sold in Chicago and California is always thinly shaved. http://www.youtube.com/watch?v=HD_jyvcUGaQ

Oh, I don't doubt it, but it's a misnomer. You can call it New York pastrami but that doesn't make it a true New York pastrami.

There is a difference between New York and Chicago muscle meats. New York pastrami is never machine sliced, it's hand cut and made from the brisket cut. Vienna Beef New York pastrami is a navel cut that's machine sliced. Two completely different styles with different flavor profiles.

What does "naval cut" mean?

I'm imagining either something military or something bovine anatomically based.

kenji wrote:What does "naval cut" mean?

I'm imagining either something military or something bovine anatomically based.

Navel, not naval. So it is based upon anatomy.

kenji wrote:What's Kaufman's product? I get it on rye with a huge dollop of chopped liver on top and horseradish. Is it Romanian product at Kaufman's on Dempster in Skokie?

Unless they changed after the fire, the pastrami at Kaufman's was Sy Ginsberg out of Detroit.

midas wrote:

kenji wrote:What's Kaufman's product? I get it on rye with a huge dollop of chopped liver on top and horseradish. Is it Romanian product at Kaufman's on Dempster in Skokie?

Unless they changed after the fire, the pastrami at Kaufman's was Sy Ginsberg out of Detroit.

It's still Sy Ginsberg.

I can't get enough of the internets. That Sy product has 6 different versions of pastrami!

http://unitedmeatdeli.businesscatalyst. ... nformation

then dug this up where a Michigan newspaper says Sy does 125000 lbs of corned beefs a year, and explains the difference between a n Irish product and a Jewish product:

http://www.heraldpalladium.com/features ... 963f4.html

Now I have to go to Romanian Sausage and Kaufman's and do a taste off at the same sitting.

AlexG wrote:

stevez wrote:They also sell something called pepper beef sliced and by the lb. I suspect is is similar to, if not the same as, "Romanian Pastrami".

Pepper Beef? If it's anything like what they serve at Shapiro's in Indianapolis, I need to get over there

Yes the pepper beef is very similar - but instead of using the round Romanians uses the shoulder both for their Pepper Beef and Romanian Pastrami -

The reason for this is unless it is specially prepared cuts of meat from the rear half of the animal are not kosher -

So my hopes and dreams of getting a whole pastrami from Romanian Sausage for this weekend's game were shattered when I looked at their Saturday hours (closed). Any suggestions on another place with as good of quality/taste? Needs to be open on Saturday or at least Friday night.