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Breast Pastrami Recipe
That's something !!!! Tender, juicy meat with a light aroma of paprika and garlic!!!! The recipe amazed me with its simplicity and singularity . A great dish for a festive Easter table. Today I made a "trial" version. In the original recipe, it's made from Turkey breast. Today I made it from chicken breast, as for the Turkey stomp need more …
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. The breast is soaked in salt water for 2 hours (if the chicken breast, it is smaller, you can keep 1.5 hours, if very large, you can make injections of salt water )..Water should be salty, but not bitter. Stuff the meat with garlic. Honey, butter (you can take the usual), salt (a little), mustard, paprika and pepper make a paste.Coat the meat.Spread on a baking sheet.
    The breast is soaked in salt water for 2 hours (if the chicken breast, it is smaller, you can keep 1.5 hours, if very large, you can make injections of salt water )..Water should be salty, but not bitter. Stuff the meat with garlic. Honey, butter (you can take the usual), salt (a little), mustard, paprika and pepper make a paste.Coat the meat.Spread on a baking sheet.
  2. Preheat the oven to maximum temperature (250 to 300). Put the breast there for 15 minutes. after that, turn off the oven and DO not OPEN the door until the oven has cooled completely, at least 2 hours. Ideally to be done in the evening and open only in the morning. That's it.
    Preheat the oven to maximum temperature (250 to 300). Put the breast there for 15 minutes. after that, turn off the oven and DO not OPEN the door until the oven has cooled completely, at least 2 hours. Ideally to be done in the evening and open only in the morning. That's it.

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