Pastrami with Honey and Paprika Recipe
I was looking for a recipe for meat that could be eaten both hot and cold, sliced and in the form of a sandwich in the morning for breakfast, an alternative to sausage. Everything was something special, this one was the perfect embodiment of my desire! Tender, fragrant meat, the taste of which can be slightly changed from time to time depending on the destination, is actually cooked very quickly, although it requires marinating for at least a day. You can cook both chicken and turkey.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Instructions
  1. Mix salt, sugar, pepper, bay leaf.
  2. Fill with water and mix thoroughly.
  3. Put the turkey breast, peeled from the films and veins, in the marinade, cover with cling film and send it to the refrigerator for 24 hours.
  4. Mix all the ingredients for the glaze.
  5. Take the turkey out of the refrigerator, rinse under cold water, dry and glaze, refrigerate for another 2-3 hours, but preferably for 24.
  6. Cover the baking sheet with baking paper or food foil, roll the meat into a roll and tie it with a thread, put it on a baking sheet and send it to a preheated oven to 160 degrees for 75 minutes, at the same time, 30 minutes after the start of baking, lubricate the paste with the released juice. I baked it in a rectangular shape for a cupcake)
  7. Remove from the oven, let cool for 10 minutes, cut into slices and enjoy) Enjoy your meal!!!
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