Pastrami in Astana
Beef brisket in a pepper and coriander crust: several days in the cure, then smoke, then long slow cooking. The meat ends up tender enough to pull apart along the grain.
Order pastrami with delivery
We deliver across Astana on the day of the order. Every purchase returns 5% in bonuses towards the next one.
Go to the catalogue →How it is made
The cut spends three or four days in spiced brine so the salt and aroma reach all the way through. Then comes the crust of black pepper and coriander, the smoke, and several hours of slow cooking at a low temperature.
Proper pastrami shows a clear pink ring under the crust — that is the mark of smoking, not raw meat. The fibres should come apart with your fingers without turning to mush.
What to eat it with
The classic is a warm sandwich on rye with mustard and gherkins. Pastrami is not afraid of heat — on the contrary, warmth melts the fat and opens the flavour.
The other way is simply thick slices alongside a side dish. Unlike air-dried meat, this one does not need to be cut thin.