Pastrami
A simplified version of preparing pastrami (salted and smoked beef). The meat is seasoned, slowly roasted, and then well cooled.
Details
- Preparation Time: 15 minutes
- Cooking Time: 300 minutes
- Difficulty: 3
- Spiciness: 1
- Number of Servings: 20
Ingredients
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2.2 kg Meat, beef, shoulder
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3 spoons Spices, pepper, black
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2 spoons Spices, coriander - seeds
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0.5 teaspoons Spices, paprika
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1 teaspoon Spices, garlic powder
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1 spoon Oil, plant, sunflower
Steps
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Rinse the meat under running water and then dry it thoroughly with a paper towel. In a bowl, mix all the spices and rub them well onto the meat.
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Drizzle oil onto a large piece of aluminum foil and spread it with your fingers. Place the meat in the center of the foil. Wrap the meat well and then turn it over. Place the wrapped side down on another piece of foil and wrap it again. Repeat this process 3 more times to ensure that no juices escape during slow roasting.
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Preheat the oven to 110°C. Place the wrapped meat in a baking dish and put it in the preheated oven. Roast it for 5 hours. Take the roasted meat out of the oven and let it cool to room temperature, then place it in the refrigerator overnight.
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The next day, take the cooled meat out of the refrigerator and unwrap it. Scrape off the spice crust if you do not want a spicy flavor. If it doesn't bother you, leave the crust on. Then, thinly slice the meat crosswise, following the grain. The meat can be reheated or eaten cold.
Nutrition Information (Per 100g)
- Calories: 265.12 kcal
- Fat: 20.69 g
- Saturated Fat: 7.83 g
- Carbohydrates: 1.2 g
- Sugars: 0 g
- Protein: 15.84 g
- Fiber: 0.62 g
Advice
It is recommended that the meat is well-aged and not too fatty. If there are fatty pieces attached to the meat, trim them off before preparation. Americans prepare pastrami by first soaking the meat in salted water for 5 hours. Then, it is rubbed with various spices (garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seeds), smoked, and finally steamed.