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 Pastrami "Twice Forgotten" Recipe
Dear chefs, this pastrami is something amazing. Since I generally like recipes from the "put-forget-Nirvana" series, I love this pastrami doubly, because I have to forget about it twice. Moreover, the whole process, from pickling to heat treatment, was invented by me personally, the recipe is, so to speak, author's (wow, how loud it sounds).
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Bulgarian Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Bulgarian Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. This is a lovely piece of beef thigh that I bought. Weight about 1.8 kg. The meat is washed, we take out wet paper towels.
    This is a lovely piece of beef thigh that I bought. Weight about 1.8 kg. The meat is washed, we take out wet paper towels.
  2. Prepare the marinade. Pour 125 ml (half a cup) of water into a saucepan, put half the cinnamon sticks, 5 clove buds and the onion cut in half with the whole husk. Put it on the fire.
    Prepare the marinade. Pour 125 ml (half a cup) of water into a saucepan, put half the cinnamon sticks, 5 clove buds and the onion cut in half with the whole husk. Put it on the fire.
  3. While the marinade is boiling, pour mustard powder, ground black pepper, garlic powder, 3 bay leaves into a large bowl, add honey or dark molasses (I prefer to take sugar beet syrup) and pour soy sauce. To interfere.
    While the marinade is boiling, pour mustard powder, ground black pepper, garlic powder, 3 bay leaves into a large bowl, add honey or dark molasses (I prefer to take sugar beet syrup) and pour soy sauce. To interfere.
  4. When the marinade in the pan boils, remove it from the heat, add vinegar and pour into a bowl with soy sauce. And now immerse our meat in this fragrant liquid, like Cleopatra in a bath with milk. Close the lid, put it away in the cold and forget about it for the first time. The calculation is as follows: 24 hours per kilogram of meat. If they suddenly remembered, they opened the lid, put the meat back in the refrigerator to freeze and forgot.
    When the marinade in the pan boils, remove it from the heat, add vinegar and pour into a bowl with soy sauce. And now immerse our meat in this fragrant liquid, like Cleopatra in a bath with milk. Close the lid, put it away in the cold and forget about it for the first time. The calculation is as follows: 24 hours per kilogram of meat. If they suddenly remembered, they opened the lid, put the meat back in the refrigerator to freeze and forgot.
  5. My weighty piece floated in the marinade for 36 hours. As you can see, the meat has darkened, salted, losing a little in volume.
    My weighty piece floated in the marinade for 36 hours. As you can see, the meat has darkened, salted, losing a little in volume.
  6. We take the meat out of the bowl with marinade, blot it with paper towels, dry it and send it to the baking sleeve. Tie it tightly, do not make holes on top. Put the meat on a baking sheet and put it in a cold oven. Preheat the oven to 90°C and forget about meat again. At what time? My piece of meat was cooked for 4.5 hours. At a low temperature, a kilogram of meat is cooked in about 2.5-3 hours.
    We take the meat out of the bowl with marinade, blot it with paper towels, dry it and send it to the baking sleeve. Tie it tightly, do not make holes on top. Put the meat on a baking sheet and put it in a cold oven. Preheat the oven to 90°C and forget about meat again. At what time? My piece of meat was cooked for 4.5 hours. At a low temperature, a kilogram of meat is cooked in about 2.5-3 hours.
  7. Most precisely, the readiness of the meat is determined by the temperature in the middle of the piece. The temperature of baked beef (i.e. without blood and raw pinkness) reaches 80 ° C, regardless of the cooking method, whether it is frying, stewing or steaming.
    Most precisely, the readiness of the meat is determined by the temperature in the middle of the piece. The temperature of baked beef (i.e. without blood and raw pinkness) reaches 80 ° C, regardless of the cooking method, whether it is frying, stewing or steaming.
  8. The meat is ready. We let our magic packaging stand for a while and collect our thoughts. That's what it is - in a sweat, all drowning in fragrant nectar. Now the most important task is to collect the resulting meat juice in a container, trying not to spill it. To do this, I carefully put a bag of meat on a bowl of a suitable size and carefully make a "bloodletting" out of it, slightly incising the edge of the sleeve. As a rule, I send this juice to the freezer, it makes an amazing sauce.
    The meat is ready. We let our magic packaging stand for a while and collect our thoughts. That's what it is - in a sweat, all drowning in fragrant nectar. Now the most important task is to collect the resulting meat juice in a container, trying not to spill it. To do this, I carefully put a bag of meat on a bowl of a suitable size and carefully make a "bloodletting" out of it, slightly incising the edge of the sleeve. As a rule, I send this juice to the freezer, it makes an amazing sauce.
  9. Completely cooled meat is removed from the sleeve, cut into slices and enjoy. The meat turns out to be tender, incredibly fragrant, absolutely not dry and has a very beautiful color. To be honest, I've never eaten tastier pastrami.
    Completely cooled meat is removed from the sleeve, cut into slices and enjoy. The meat turns out to be tender, incredibly fragrant, absolutely not dry and has a very beautiful color. To be honest, I've never eaten tastier pastrami.
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