Pastrami

It is usually beef brisket that has been cured in brine, coated with pepper and other spices, smoked, then cooked until tender. Some versions use other cuts or meats.

Steam slices for about 5 minutes until hot, or warm them briefly in a covered pan with a splash of water. Avoid frying for long, as thin slices dry out quickly.

For a classic sandwich, pile it on rye bread with mustard. It is also the key filling in a Reuben, with Swiss cheese, sauerkraut and Russian-style dressing.

Keep it wrapped or in a sealed container in the fridge and use it within 3–5 days of opening. Put it away promptly after serving rather than leaving it at room temperature.

Yes. Wrap portions tightly or seal them in a freezer bag, and use them within 1–2 months for the best texture. Thaw in the fridge and warm gently to serve.

Corned beef is a close swap: it is cured beef with a similar savoury flavour, though it lacks pastrami’s smoky, peppery crust. Add cracked black pepper and a little smoked paprika to bring the flavours closer.

A generous sandwich usually takes about 75–100 g of sliced pastrami. Fold the slices loosely rather than pressing them into a dense layer, so the filling stays tender.