Pastrami is a Romanian variant of the Turkish pastırma, usually made from beef brisket, and sometimes from lamb or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessens on sandwiches and with pasta.

Ingredients:
Pasta 120g - Salt 20g - olive oil 1 tbs - garlic 1 clove - onion 1/4 - beef Pastrami - butter 10g - black pepper - soy sauce 1 tsp - grated cheese - dry parsley - dry red pepper half

Music:
Folk Round by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100357

Artist: http://incompetech.com/

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