Beer: Great for brisket and shank. Soy sauce and ginger: A fantastic combo for oxtail or Asian-style braised dishes. Tomatoes and beef broth: A classic base for Italian and Mexican braised beef.

While brisket is the most popular choice for pastrami, various meats can be "pastramified," including beef plate ribs, beef shank, pork shoulder, pork belly and even chicken wings. The brining ...