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Print Recipe
Pastrami Tender Recipe
The meat for this recipe turns out juicy with a delicate aroma of spices. Minimum effort, and the result is amazing. Recommend!
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Just want to note, the recipe is versatile and other types of meat. Chicken fillet, Turkey and beef-also get a great result. Soak the meat (loin carbonate or neck) overnight in salt solution 1 liter of water and 1 tablespoon of salt. If you need to cook quickly, you can not soak the meat. Take the syringe and draw shots to the meat, or brine, or soy sauce.
    Just want to note, the recipe is versatile and other types of meat. Chicken fillet, Turkey and beef-also get a great result.
Soak the meat (loin carbonate or neck) overnight in salt solution 1 liter of water and 1 tablespoon of salt. If you need to cook quickly, you can not soak the meat.
Take the syringe and draw shots to the meat, or brine, or soy sauce.
  2. Mix dry seasonings (you can slightly potoloch in a mortar).
    Mix dry seasonings (you can slightly potoloch in a mortar).
  3. Mix the liquid components. Mustard, honey, white balsamic vinegar or Apple cider vinegar or white dry wine and olive oil. Stir. Combine with dry ingredients.
    Mix the liquid components. Mustard, honey, white balsamic vinegar or Apple cider vinegar or white dry wine and olive oil. Stir. Combine with dry ingredients.
  4. Mix the sauce and coat the meat on all sides.
    Mix the sauce and coat the meat on all sides.
  5. On top lay a sprig of rosemary
    On top lay a sprig of rosemary
  6. Wrap the meat in parchment paper and foil. Place in a preheated oven to 230 gr. For 20 minutes, no more. Turn off the oven completely and leave the meat in it until cool.
    Wrap the meat in parchment paper and foil. Place in a preheated oven to 230 gr. For 20 minutes, no more.
Turn off the oven completely and leave the meat in it until cool.
  7. Bon appetit!
    Bon appetit!

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