Pastrami Tender Recipe
Meat according to this recipe turns out juicy with a delicate aroma of spices. A minimum of effort, and the result is amazing. I recommend it!
Servings
15
Cook Time
20minutes
Servings
15
Cook Time
20minutes
Ingredients
Instructions
  1. I want to note right away that the recipe is universal for other types of meat. Chicken fillet, turkey and beef will also get an excellent result. Soak the meat (loin or neck) overnight in a saline solution of 1 liter of water and 1 tablespoon of salt. If you need to cook quickly, you can not soak the meat. Take a syringe and inject into the meat, or brine, or soy sauce.
  2. Mix the dry seasonings (you can lightly pound in a mortar).
  3. Mix the liquid components. Mustard, honey, white balsamic vinegar or apple cider vinegar or dry white wine and olive oil. To interfere. Mix with dry ingredients.
  4. Mix the sauce and coat the meat on all sides.
  5. Put a sprig of rosemary on top
  6. Wrap the meat in parchment paper and foil. Place in a preheated 230 gr oven. For 20 minutes, no more. Turn off the oven completely and leave the meat in it until it cools down.
  7. Bon appetit!
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