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n. pl. pas·tra·mis
A highly seasoned smoked cut of beef, usually taken from the shoulder.

[Yiddish pastrame, from Romanian pastramă, from Ottoman Turkish baṣdirma, salted and seasoned air-dried beef, equivalent to Modern Turkish pastırma, bastırma, from verbal noun of bastırmak, to press down, hold down, causative of basmak, to weigh upon, press (in reference to the pressing of the meat while curing it ), from Old Turkic basmaq.]


(Cookery) highly seasoned smoked beef, esp prepared from a shoulder cut
[from Yiddish, from Romanian pastramǎ, from pǎstra to preserve]


(pəˈstrɑ mi)

a brisket of beef cured in a mixture of seasonings and smoked before cooking.
[1935–40; < Yiddish pastrame < Romanian pastramă pressed, cured meat; a Balkanism of uncertain orig. (compare Modern Greek pastramâs, Serbo-Croatian pȁstrma)]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pastrami - highly seasoned cut of smoked beefpastrami - highly seasoned cut of smoked beef  
boeuf, beef - meat from an adult domestic bovine
References in periodicals archive ?
Whether they're dairy delights like bagels and lox, or meaty favorites like pastrami on rye, many classic Jewish dishes have one thing in common: They're off limits to vegans.
Just in time for the Super Bowl, DOMA Land + Sea in Cedarhurst is offering a pastrami sandwich that will set you back $1,000.
INGREDIENTS 4 tbsp thick Greek yogurt 2 tsp English mustard 4 slices German three-grain bread (rye, oats and barley) 4 cooked beetroots, about 230g, very thinly sliced For the pastrami open-facers 4 slices of pastrami, about 50g 2 cocktail gherkins, very thinly sliced For the smoked mackerel open-facers 50g skinless smoked mackerel, flaked into 16 pieces 1/2 small red onion, thinly sliced sprigs of fresh dill
Many people use corned beef and pastrami almost interchangeably.
The establishment which first opened in 1937 is known for its trademark pastrami and corned beef sandwiches.
One look at the menu and you are faced with a myriad of choice: goat's cheese, blue cheese, smoked turkey, chicken, beef, peppers, pastrami -- enough to make the mouth water.
PASTRAMI SANDWICH SP Mix together 1/2 tsp mustard (made up with mustard powder) and 2 tbsp extra-light mayonnaise.
Top with sliced gherkins, pastrami and bottled red peppers in brine.
He calls the dish octopus pastrami, and Glocker counts among the growing number of high- end chefs determined to elevate the traditional deli sandwich to the heights of gastronomy.
(Serves 4) 80g very thinly sliced red onion 155-160g cubed light rye bread 450g tomatoes, cores removed, cut into 2.5cm chunks 2 medium gherkins or 1 large cucumber 2 celery sticks, thinly sliced Handful of basil leaves, large leaves torn 115g sliced pastrami, coarsely chopped Small handful of flat-leaf parsley leaves For the dressing: 1 garlic clove Fine sea salt 4tbsp extra virgin olive oil 1tbsp red wine vinegar Place a rack in the middle of the oven and preheat the oven to 230C/gas mark 8.