Pastrami is made from beef navel, which comes from the larger cut known as the plate.
Pastrami undergoes a similar brining process to corned beef, but rather than then boiling it, pastrami is re-seasoned with a spice mixture that is similar to what is used in the brine and then smoked. Once it’s done smoking, pastrami is most often served in a sandwich on rye and with ample mustard to go around.
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