New York pastrami, sometimes called "black pastrami," is seasoned with pepper and molasses, and it requires a more tedious cooking process to achieve its iconic black crusting and pink interior.

I convinced some friends to drive me over in exchange for pastrami and Chinese food. One of them assumed we were headed to a Chinese “mall,” à la New World in Flushing, a fair conclusion ...

To make pastrami, the brisket is brined. It is then seasoned with herbs and spices like salt, coriander, mustard seeds, and black pepper. It is then smoked and steamed, yielding juicy and tasty meat.