Steaming Pastrami: The Perfect Technique For Tender Meat

Pastrami is a spiced, tender brisket that is either smoked or roasted. To make pastrami, the brisket is first brined, then encrusted with a spice mix, and finally smoked. The final step of steaming the pastrami is optional but recommended for extra tenderness.

To steam pastrami, fill a pot with enough water to leave just an inch of space between the water and a steamer rack. Heat the pot over medium-low heat and steam for two hours, periodically checking the water level and adding more water as needed. Remove the pastrami from the pot just before it hits 204°F.

Preparing the steamer

The first step in preparing the steamer is to find a pot that is large enough to fit the pastrami. The pot should be filled with enough water to leave just an inch of space between the water and the steamer rack. If you are using a steam basket, make sure it fits snugly in the pot and that the water level is below the basket.

For those using an electric pressure cooker, such as an Instant Pot, simply place the trivet that comes with the cooker inside the pot and add water until it reaches the bottom of the trivet. If you don't have a trivet, you can create a makeshift one by rolling up aluminium foil into small balls and placing them inside the pot.

If you don't have a steamer basket or rack, you can use aluminium foil to create a pouch for the pastrami to rest inside. Make sure the pouch is not fully enclosed, as you want the steam to be able to get inside. Alternatively, you can use aluminium foil to elevate the pastrami above the water level.

Steaming the pastrami

Once the steamer is prepared, it's time to heat things up! Bring the water to a boil and then reduce the heat to a low boil or a high simmer. Place the desired amount of pastrami into the steamer and cover the pot. Steam the pastrami for 10 to 20 minutes, or until it reaches an internal temperature of 200°F.

It is important to keep an eye on the water level during the steaming process and add more water as needed to ensure the pastrami is steaming the whole time. You can also use the keep-warm feature on an electric pressure cooker to keep the pastrami warm for serving.

Tips for perfect pastrami

• Bring the pastrami to room temperature before steaming to ensure even cooking.
• Don't forget to slice the pastrami against the grain to ensure a tender, fall-apart texture.
• If you want to add some extra flavour to your pastrami, try adding spices or herbs to the steaming water, such as bay leaves or peppercorns.

Filling the pot with water

Firstly, it's crucial to use the right type and amount of water. Always opt for cold water, and ensure there's enough to completely cover the pastrami. You don't want the pastrami to float, so adjust the water level accordingly. If you're using a steamer basket, ensure there's enough water without submerging the basket.

Now, let's talk about the pot. Choose a pot that's large enough to comfortably fit the pastrami with some extra space. A deep pot is preferable as it reduces the chances of water spilling over. Additionally, consider using a pot with a tight-fitting lid to trap the steam effectively.

When filling the pot, leave some space at the top to prevent boiling water from spilling over when you place the pastrami inside. It's a good idea to fill the pot with water first and then bring it to a boil. This ensures the water is at the right temperature from the start, maintaining consistency in your cooking process.

If you're using a steamer basket, make sure it's in place before adding water. This ensures the basket isn't accidentally submerged, and it also helps you gauge the appropriate water level.

Remember, the goal is to create a steam-filled environment without submerging the pastrami in water. By following these steps, you'll be well on your way to creating delicious, tender pastrami!

Heating the water

Firstly, you'll need to gather the necessary equipment. You'll need a pot or steamer, a stove or heat source, and a reliable thermometer to monitor the temperature of the water and pastrami. The pot should be large enough to accommodate the pastrami comfortably, with enough space for steam to circulate. Additionally, ensure you have a trivet or steamer rack that fits inside the pot, allowing the pastrami to sit above the water level.

Now, for the heating process:

• Fill the pot with water: The amount of water you need will depend on the size of your pot and the amount of pastrami you plan to steam. As a general rule, fill the pot with enough water to leave an inch or two of space between the water's surface and the steamer rack. This ensures the pastrami doesn't come into direct contact with the water.
• Heat the water: Place the pot on the stove and turn the heat to medium-low. You want to bring the water to a gentle simmer, not a rolling boil. Adjust the heat as needed to maintain a steady simmer.
• Monitor the water temperature: Use your thermometer to check the water temperature periodically. For steaming pastrami, you'll want the water to remain at a relatively constant temperature between 200°F and 212°F. Adjust the heat as necessary to maintain this temperature range.
• Add water as needed: Keep an eye on the water level in the pot, as it will evaporate during the steaming process. Refill the pot with hot water as needed to ensure the water level doesn't drop too low. This is important to maintain the steam environment and prevent the pastrami from drying out.
• Control the steam: Ensure that the pot has a tight-fitting lid to contain the steam. If using a steamer basket, ensure it has a lid as well. This helps trap the steam and maximize its contact with the pastrami.
• Maintain steady steaming: The goal is to maintain a steady stream of steam throughout the entire steaming process. Avoid letting the water boil off completely or allowing the steam to escape, as this will impact the cooking process and the final texture of the pastrami.

By following these guidelines, you'll be able to effectively heat the water and create the ideal steaming environment for your pastrami. Remember to monitor the water temperature and water level throughout the process, making adjustments as needed to ensure a consistent steam environment.

Placing the pastrami in the steamer

Firstly, prepare your steamer by filling the pot with water, leaving just an inch of space between the water level and the steamer rack. This ensures the meat is not submerged in the water but exposed to the steam. You can use a stove-top steamer, an Instant Pot, or even a pasta pot with a colander to achieve this setup.

Next, heat the water over medium-low heat. It is important to maintain a consistent temperature to ensure effective steaming. Place the desired amount of sliced pastrami into the steamer basket, taking care not to let the meat touch the boiling water. Cover the pot with a lid to contain the steam.

Let the pastrami steam for 10 to 20 minutes, or even up to 2 hours for larger portions, over a low boil or high simmer. Keep an eye on the water level and top it up as needed to ensure the meat is steaming the entire time. You can also add vegetables like potatoes or carrots to the pot to boil alongside the pastrami.

Once the pastrami reaches an internal temperature of around 200°F, it is ready to be removed from the steamer. The meat will continue to cook slightly as it rests, so take it out just before it hits the desired temperature. Transfer the pastrami to a cutting board and slice it against the grain into thin pieces, typically about 1/8" thick.

Finally, you can serve the pastrami as desired. It can be enjoyed hot or cold, in sandwiches, or with sides like potatoes and vegetables.

Slicing the pastrami

• Look at the meat and identify the direction of the grain. The grain refers to the muscle fibres running through the meat.
• Using a sharp knife, cut the pastrami across the grain into thin slices, approximately 1/8-inch thick. Cutting against the grain is essential to ensure maximum tenderness. If you cut in the same direction as the grain, the pastrami will be much chewier.
• It is best to slice the pastrami by hand, as using a machine or food processor can cause it to fall apart.
• If you are making pastrami sandwiches, cut the meat into slices that are uniform in thickness and large enough to cover the bread.
• For a classic pastrami sandwich, serve the sliced pastrami on fresh, untoasted rye bread with a good brown mustard on both slices.
• If you prefer a melt, try a Rockin' Pastrami Reuben by adding sauerkraut, melted Swiss cheese, and thousand island or Russian dressing.
• You can also get creative and experiment with different types of bread, condiments, and toppings to suit your taste.
• Leftover pastrami can be frozen and reheated later. When reheating, consider steaming or microwaving to retain moisture and tenderness.

Frequently asked questions