Soft Pastrami
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The meat for this recipe turns out juicy with delicate aromas of spices. Minimum effort and great result. I recommend!
Recipe of making soft pastrami
Ingredients
- Honey (or sugar) - 1 tbsp
- Mustard - 1 tbsp
- Rosemary (plus a sprig of fresh rosemary) - 1 tsp
- Spices (Italian herbs) - 1 tsp
- Sweet paprika (slices) - 1 tbsp
- Salt (for salting) - 1 tbsp
- Water (for salting) - 1 liter
- Meat (carbonate, pork from 1,200 to 1,500 gr.) - 1200 g
- Vinegar (balsamic or apple vinegar or white wine) - 1 tbsp
- Olive oil - 3 tbsp
- Thyme (optional) - 0.5 tsp
Directions
1 |  | I want to note this recipe is universal for other kinds of meat. Fillet of chicken, turkey and beef - also obtained excellent results. Put the meat (brisket carbonate or cervical part) in a saline solution of 1 liter of water and 1 tbsp salt for the night. If you need to cook the meat fast, don't put the meat. |
2 |  | Mix dry spices. |
3 |  | Mix the liquid components. Mustard, honey, balsamic or apple vinegar or white wine and olive oil. Mix them. Connect with the dry ingredients. |
4 |  | Mix the sauce and pour on the meat on all sides. In the top put a sprig of fresh rosemary. |
5 |  | Wrap the meat in greaseproof paper and foil. Put in preheated oven to 230 C. 20 minutes, no more. Turn off the oven and leave the meat in it until completely cool. |
Bon appetit!
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