Fake Fatty Pastrami is a neat trick to restore a pastrami that is too lean to taste more like point end navel brisket.
Fake Fatty Pastrami
By Sue Lau } Palatable Pastime
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Fake Fatty Pastrami is my recipe of the day with the blogging group Alphabet Recipe Challenge. We are working our way through the alphabet with recipes of ingredients starting with a consecutive letter. This week we are on the letter “F” and will be working our way through with new posts every other week. Glad you could join us!
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I chose to share my Fake Fatty Pastrami recipe. I love fatty pastrami which comes from the point end navel brisket. It has a much higher fat content but is oh so much more flavorful than lean pastrami. It is also very hard to find unless you cure your own pastrami from point end brisket. Or have it shipped via something like Goldbelly.
But with a little kitchen trickery we can put together something that more closely resembles fatty pastrami than what your grocery store deli offers. This happens by adding in beef bacon.
Beef bacon coms from the same cut of brisket as fatty pastrami. However it has not been cured. Nor does it have the seasonings.
We can overcome this by combining it with regular pastrami. It’s not entirely perfect but is still excellent.
I like piling the meat on soft rye bread with sauerkraut or a smear of coarse grain mustard. Or made into a Reuben, which is one of my favs.
Alphabet Recipe Challenge
“F” Recipes
A Day in the Life on the Farm: Chicken Fajita Bowl
Jolene’s Recipe Journal: Fruity Baked Oatmeal
Mayuri’s Jikoni: Turkish Fig Pudding
Palatable Pastime: Fake Fatty Pastrami
Food Lust People Love: Baked Chicken and Feta Meatballs
Magical Ingredients: Fava Fennel Paratha
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Soup with French Herbes
Fake Fatty Pastrami
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Fake Fatty Pastrami
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Fake Fatty Pastrami
Ingredients
- 8 ounces uncured beef bacon chopped
- 2 cups beef broth
- 1 pound lean deli sliced pastrami
Instructions
- Simmer chopped beef bacon in broth for 20 minutes.
- Add the pastrami and heat through, about 10 minutes more.
- Serve on soft rye bread with mustard and sauerkraut. Or make into a Reuben.
Notes
Nutrition
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