Elizabeth David, England’s noted food writer, once gave a recipe to Harrods for making spiced beef for having on hand during the Christmas holidays. Not a complicated recipe, it can be made at home, but it takes about three weeks to do. As Elizabeth said, simple cured meats are a relief after rich holiday foods.

Now you can have somewhat the same flavor and character of Elizabeth David’s spiced beef with a new pastrami produced in California under the David’s label. These are triangular, half brisket size pieces, slow cured and then smoked to the private recipe of David Cane, a noted food and wine commentator here in northern California. Eaten either hot or cold, you just need to slice this brisket. The work is already done!

For a traditional “hot” pastrami service, David also makes the cut called a “navel.” This is a fattish cut from the brisket end which should be used in making hot sandwiches or for serving as a piece of beef. Just warm in some good beef broth, slice and enjoy. But, please remember, this is a fat piece of meat much beloved by
traditionalists. If you want only lean, you may not like it. Rectangular shaped, it is sliced on the long side for best effect.

We will ship David’s pastrami with ice packs in thermal wrapping. It should travel easily in cold weather. Please remember to give us a shipping address where your order may be received and handled properly.

David's Brisket Pastrami (triangular shaped piece, 2-2 1/4 lbs) $9.99 per lb., piece only (#8046)

David's Navel Pastrami (rectangular shape, 2-3 lbs) $9.99 per lb., piece only (#8047)

As this item comes in random weights, please call us to place an order.

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