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ISO a Possibly Imaginary Pastrami: Peppery, Moist, and Fatty

Pia | Mar 29, 2006 01:45 AM

Memory is a tricky thing. I remember pastrami being thin slices of a well-marbled brisket, the fatty top layer lightly coated with crushed peppercorns being the tastiest part. Now all I can find at delicatessens is really lean beef (it often looks like round, rather than brisket). Which one is real pastrami?

If it exists in the Bay Area, where can I get fatty pastrami? Barring that, where can I get fatty brisket so I can try to make my own pastrami?

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