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Pastrami
Brisket that has been brined, dried, seasoned, and smoked, pastrami may be lean or fatty, the latter among the most voluptuous of delicatessen meats. The classic way to eat it is to pile hand-sliced pieces on rye bread, dress the sandwich with mustard and side it by kosher pickles. It never is eaten alone like a roast, but can be used in an omelet, to top pizza, and as the basis of hash. When it is substituted for corned beef in a Reuben sandwich, the Reuben becomes what is known as a Rachel.
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