Ingredients
Brine:
- 500 milliliters Water
- 1 tablespoon Salt
- 3 pieces Black pepper peas
- 1 teaspoon Vinegar (9%)
- 2 pieces Bay leaf
Sauce:
- 50 gram Black currant
- 2 cloves Garlic
- 1 teaspoon Mustard
- Tabasco a couple of drops
- Black pepper to taste
For pastrami:
- 300 gram Chicken fillet
- 1 tablespoon Soy sauce
- 2 teaspoons Sugar
Instructions
- Boil all the brine, cool and put the chicken fillet in the cooled brine for 12 hours.
- Chop the black currant with a blender, add chopped garlic, mustard, pepper and tabasco You can use currant jam, but then reduce the amount of sugar in the recipe.
- Mix sugar with teriyaki sauce.
- Remove the chicken from the brine and dry it with a napkin. In a saucepan with a non-stick coating, fry it on hot fire from all sides, pour a mixture of teriyaki and sugar and cook, turning over, until the sugar begins to caramelize. Try to turn the chicken fillet often so that it is covered with a caramel crust on all sides.
- Pour over the sauce, cover and simmer for about 20 minutes. Cool under the lid in the sauce.
- Remove the pastrami from the sauce and cut into slices. The sauce can be served separately.