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Print Recipe
Pastrami "Twice Forgotten" Recipe
Dear chefs, this pastrami is something fabulous. Since I generally love the recipes from the series "put-forget-Nirvana", this pastrami I love twice, because you have to forget about it twice. Moreover, the entire process, from marinating to heat treatment, invented by me personally, a recipe, so to speak, the author (wow, how loud sounds).
Instructions
  1. This is a beautiful piece of thigh beef I bought. Weight about 1,8 kg. Meat mine, we get wet paper towels.
    This is a beautiful piece of thigh beef I bought. Weight about 1,8 kg. Meat mine, we get wet paper towels.
  2. Prepare the marinade. In a saucepan pour 125 ml (half a Cup) of water, put half the cinnamon sticks, 5 buds cloves and halved onion with the whole husk. Put on fire.
    Prepare the marinade. In a saucepan pour 125 ml (half a Cup) of water, put half the cinnamon sticks, 5 buds cloves and halved onion with the whole husk. Put on fire.
  3. While the marinade boils, in a large bowl pour mustard powder, ground black pepper, garlic powder, 3 Bay leaves, add honey or dark molasses (I prefer to take sugar beet syrup) and pour soy sauce. Stir.
    While the marinade boils, in a large bowl pour mustard powder, ground black pepper, garlic powder, 3 Bay leaves, add honey or dark molasses (I prefer to take sugar beet syrup) and pour soy sauce. Stir.
  4. When the marinade in a saucepan boils, remove it from the heat, add the vinegar and pour into a bowl with soy sauce. And now in this fragrant liquid immerse our meat as Cleopatra in a bath of milk. Close the lid, remove the cold and for the first time forget about it. The calculation is as follows: 24 hours per kilogram of meat. If suddenly remembered, opened the lid, turned the meat back in the fridge to set and forget.
    When the marinade in a saucepan boils, remove it from the heat, add the vinegar and pour into a bowl with soy sauce. And now in this fragrant liquid immerse our meat as Cleopatra in a bath of milk. Close the lid, remove the cold and for the first time forget about it. The calculation is as follows: 24 hours per kilogram of meat. If suddenly remembered, opened the lid, turned the meat back in the fridge to set and forget.
  5. My heavy piece was swimming in the marinade for 36 hours. As you can see, the meat darkened, salted, losing slightly in volume.
    My heavy piece was swimming in the marinade for 36 hours. As you can see, the meat darkened, salted, losing slightly in volume.
  6. We pull the meat out of the bowl with marinade, wet paper towels dry and send in a sleeve for baking. Tie tightly, do not make holes on top. Put the meat on a baking sheet and put into a COLD oven. Preheat the oven at 90°C and again forget about the meat. What time? My piece of meat took 4.5 hours. At a low temperature, a kilogram of meat is cooked somewhere in 2.5-3 hours.
    We pull the meat out of the bowl with marinade, wet paper towels dry and send in a sleeve for baking. Tie tightly, do not make holes on top. Put the meat on a baking sheet and put into a COLD oven. Preheat the oven at 90°C and again forget about the meat. What time? My piece of meat took 4.5 hours. At a low temperature, a kilogram of meat is cooked somewhere in 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 roasted beef (i.e. without blood and raw pinkness) reaches 80°C, regardless of the method of cooking, whether frying, stewing or cooking.
    Most precisely, the readiness of the meat is determined by the temperature in the middle of the piece. The temperature of roasted beef (i.e. without blood and raw pinkness) reaches 80°C, regardless of the method of cooking, whether frying, stewing or cooking.
  8. The meat is ready. We give our magic package a little stand and gather his thoughts. That's what it is, in the perspiration, all drowning in fragrant nectar. Now the most important task is to collect the resulting meat juice in a container, trying not to spill. To do this, I carefully put the package of meat on a suitable size bowl and gently make him "bloodletting", slightly incising the edge of the sleeve. As a rule, I send this juice in the freeze, it comes out awesome sauce.
    The meat is ready. We give our magic package a little stand and gather his thoughts. That's what it is, in the perspiration, all drowning in fragrant nectar. Now the most important task is to collect the resulting meat juice in a container, trying not to spill. To do this, I carefully put the package of meat on a suitable size bowl and gently make him "bloodletting", slightly incising the edge of the sleeve. As a rule, I send this juice in the freeze, it comes out awesome sauce.
  9. Completely cooled meat is removed from the sleeve, cut into slices and enjoy. The meat is tender, incredibly fragrant, absolutely not dry and has a very beautiful color. To be honest, I've never eaten tastier than pastrami.
    Completely cooled meat is removed from the sleeve, cut into slices and enjoy. The meat is tender, incredibly fragrant, absolutely not dry and has a very beautiful color. To be honest, I've never eaten tastier than pastrami.

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