Pastorma: 9 wonderful recipes

Pastrami or how to have a delicious lunch

• Beef 1kg. (hypogastrium)!
• Cold water 500ml!
• Insta Cure 1/4 tsp. (for long-term storage and meat color)!
• Garlic 2 cloves!
• Salt 2 tsp! (20g.)!
• Brown sugar 1 tsp.
• Black pepper 1 tsp!
• Coriander 1 tsp!
• Chili pepper 1/2 tsp!
• Paprika 1/2 tsp!

Take beef, lower belly. Remove the film and some fat from the edges!

Stir in cold water, insta cure, salt and sugar, add thinly chopped garlic!

Dip the meat into the brine and lightly press down on top with a weight!

Cover and place the meat in brine in the refrigerator for 4 to 5 days!

Afterwards, take the meat out of the brine and blot it with dry paper towels!

In a dry bowl, mix black pepper, coriander, chili pepper, paprika!

Rub the meat with the mixture and place it on the smokehouse grate!

We smoke for the first 2 hours at a temperature of 55 degrees with the air dampers slightly open!

Afterwards, close the air dampers and increase the temperature to 105 degrees!

We smoke for about 2 hours, or until the temperature inside the meat rises to 77 degrees!

The meat is excellent both hot and cold. Ideal for sandwiches and salads. The meat is juicy and tender and keeps well in the refrigerator!

Pastrami: composition, calorie content and nutritional value per 100 g

General information Water 69.53 g Energy value 147 kcal Energy 615 kJ Proteins 21.8 g Fats 5.82 g Inorganic substances 3.4 g Carbohydrates 0.36 g Sugar, total 0.1 g Carbohydrates Fructose 0.01 g Minerals Calcium , Ca 10 mg Iron, Fe 2.22 mg Magnesium, Mg 17 mg Phosphorus, P 175 mg Potassium, K 210 mg Sodium, Na 1078 mg Zinc, Zn 4.98 mg Copper, Cu 0.091 mg Manganese, Mn 0.027 mg Selenium, Se 17.7 mcg Fluoride, F 20.3 mcg Vitamins Vitamin C 0.3 mg Thiamine 0.052 mg Riboflavin 0.161 mg Nicotinic acid 4.26 mg Pantothenic acid 0.265 mg Vitamin B-6 0.221 mg Folate, total 6 mcg Folic acid, food grade 6 mcg Folic acid, DFE 6 mcg Choline, total 81.6 mg Betaine 10.7 mg Vitamin B-12 1.87 mcg Vitamin A, RAE 2 mcg Carotene, beta 22 mcg Cryptoxanthin, beta 6 mcg Vitamin A, IU 42 IU Lutein + zeaxanthin 11 mcg Vitamin E (alpha tocopherol) 0.12 mg Vitamin D (D2 + D3) 0.1 mcg Vitamin D3 (cholecalciferol) 0.1 mcg Vitamin D 4 IU Vitamin K (phylloquinone) 0.7 mcg Lipids Fatty acids, saturated 2.681 g 10:0 0.006 g 12:0 0.006 g 14:0 0.223 g 16:0 1.654 g 18:0 0.792 g Fatty acids, monounsaturated 2.118 g 16:1 undifferentiated 0.209 g 18:1 undifferentiated 1.9 05 g 20:1 0.004 g Fatty acids, polyunsaturated 0.145 g 18:2 undifferentiated 0.116 g 18:3 undifferentiated 0.011 g 20:4 undifferentiated 0.018 g Cholesterol 68 mg Amino acids Tryptophan 0.141 g Threonine 0.857 g Isoleucine 0.976 g Leu zinc 1.706 g Lysine 1.812 g Methionine 0.558 g Cystine 0.277 g Phenylalanine 0.847 g Tyrosine 0.683 g Valine 1.065 g Arginine 1.39 g Histidine 0.684 g Alanine 1.303 g Aspartic acid 1.955 g Glutamic acid 3.221 g Glycine 1.306 g Proline 1.022 g Serine 0.845 g Hydroxyproline 0.225 g

Gourmet beef pastrami recipe

Preparing delicacy meat at home is incredibly easy. This appetizer turns out to be nourishing, tender, juicy, and will become a chic decoration for a festive table. Serve chilled in thin slices. As for the combination and quantity of spices, they should be adjusted to your own taste.

The main rule is not to overdo it. Cooking time for beef pastrami is 34 hours. The calorie content of one hundred grams of food is 180 kilocalories.

List of products for preparing meat delicacies:

• beef tenderloin – 700 grams;
• coriander beans – 1 teaspoon;
• turmeric – 1 teaspoon;
• garlic – 5 cloves;
• ground coriander – 1 teaspoon;
• sweet paprika – 1 teaspoon;
• water – 1 liter;
• salt – 1 tablespoon;
• vegetable oil – 100 milliliters;
• black pepper – ½ tbsp. l.;
• Provençal herbs – 1 teaspoon.

Culinary process technology:

1. After studying the recipe, prepare all the necessary components.
2. Wash the meat and remove all film from it. Salt the water, then immerse the beef tenderloin in it. Leave to marinate in the refrigerator for twenty-four hours.
3. After a day, remove the meat from the water, dry it, and leave it to dry a little.
4. Peel the garlic and pass it through a press. After this, mix with paprika, turmeric, herbs de Provence, pepper and coriander. Pour in vegetable oil and stir thoroughly.
5. Generously coat the beef with the resulting sauce and pour over the remaining marinade. Wrap the meat in foil. Place in an oven preheated to two hundred degrees for twenty-five minutes, after baking, do not open the door for three hours.

After the specified time has passed, cut the foil and put the meat in the refrigerator for six hours. Beef pastrami turns out divinely tender, juicy, tasty and piquant.

Step-by-step recipe for making pastrami with photos. Pastrami at home

Long before electricity and refrigeration, people in their culinary experiments

over meat, they pursued one goal - to keep a large volume of product edible for as long as possible: most of
the recipes for deli meats
owe their appearance to precisely this problem.
Let's try today to repeat the time-tested method of preparing
one of these dishes -
pork pastrami
at home.
A recipe with a photo will help you follow all the details and soon a delicious, spice-soaked, thin slice
of pastrami will appear on your table.

What is pastrami

People who are far from cooking often confuse pastrami with basturma or boiled pork.

, which is not surprising, because all three dishes have a similar recipe, appeared approximately at the same time, and are equally
tasty and nutritious
.
But there is a distinctive nuance
: the meat for pastrami is pre-soaked in brine or marinade for several hours.

There are two main versions of the origin

delicacy names:

• Residents of Romania are sure that meat flavored with spices is called pastrami after the verb a păstra (to preserve). Romanian women
  have been preparing this dish, preparing their husbands for a long journey or simply wanting to save food supplies.
• With equal probability , the name could come from the Turkic
  “pastrima” or “basturma”, meaning a piece of beef coated with spices and then dried by the wind and sun from the duffel bag of a horse warrior.

Be that as it may, now the dish is traditional for Romanians

, Moldovans and... New York Jews!
At the turn of the 20th century, immigrants from Israel heading to the New World in search of a better life took pastrami on a two-week voyage. The delicacy
turned out to be so practical and tasty that it quickly took root in its new homeland.

For cooking

Pastrami can be used for almost all types of meat and even poultry. This is how Americans prepare it from beef, turkey, and duck.

The finished product is thinly sliced

and served with fresh bread
for breakfast
or placed on a holiday table, beautifully arranged and decorated with herbs.

Residents of some regions of Moldova and Romania will also offer you thin slices of beef pastrami

, but still
a traditional pork recipe
, which we will try to implement in our kitchen today.

List of ingredients

Pastrami is essentially a whole piece of meat.

, soaked in brine and baked
in spices
, and therefore let's start with the choice of pork: success in preparing the delicacy almost entirely depends on its quality.
When purchasing, we follow the following rules
:

• We give preference
  to large, not too fatty pieces, weighing about one and a half kg. During the process of salting and baking according to the recipe, the pork will noticeably decrease in volume.
• Suitable parts of the carcass are loin, tenderloin, tenderloin
  .
• Pork
  should only be fresh and chilled. Thawed meat has a completely different structure; pastrami from it will turn out loose.

The second most important step in the recipe is mixing the marinade seasonings

, which after heat treatment will become a smooth, beautiful crust on the surface of the pork.
For the marinade we will need
:

• Ground sweet paprika.
• Provencal herbs
  .
• Pepper mixture.
• Mustard beans.
• Honey
  .
• Apple vinegar.

You need to make sure in advance

that there will definitely be 1 tbsp at home.
spoon of each of the listed components and olive oil. We will also prepare water and salt for pre-salting
the pork.

Inventory requirements are minimal, we need: a small bowl for sauce, a container for salting meat, paper napkins, parchment and foil for baking

, special heat-resistant twine.

Cooking pasta at home

Classic recipe

Pork pastrami requires the hostess to have the necessary time before the feast; this dish is clearly not one of the “quickly” options.
It is most convenient to start cooking in the evening
, then the longest stage will take place overnight - soaking in brine. But first things first.

In order to make delicious pastrami, you will need a minimum of your effort. The cooking time may seem quite long, but basically the pastrami cooks without your intervention. Meat prepared in this way always turns out very juicy, with a beautiful spicy crust. I highly recommend making pastrami! It's very tasty and simple.

Kitchenware:

garlic press, bowls, spoon, baking paper, ovenproof dish, rope, tray.

How to cook beef pastrami step by step with photos at home

Pour water over the meat (450 g beef tenderloin) until it is completely covered. Next, take out the meat and measure out how much water you got. This recipe makes 6 glasses of 180 ml each.

Add 1 tbsp. l. salt for every glass (180 ml) of water. Stir and pour the brine over the meat. Leave in the refrigerator for 12-15 hours. After 6 hours, prepare a new brine and pour it over the meat, discard the old one.

Let's prepare the ingredients for the pastrami. Dried meat that was soaked in brine, garlic, adjika, horseradish, seasonings to taste, vegetable oil.

Abkhazian adjika recipe

Make a sauce from oil (30 ml), adjika (1 tbsp) and spices (1 tsp each of coriander, ground paprika, meat spices, dried parsley and horseradish), adding chopped garlic.

How to quickly peel garlic

Spicy sauce for meat

How to dry parsley

Brush the meat with sauce and wrap in foil. For a better seal, cross two pieces of foil. Bake at 200°C for 25 minutes. Then turn off the oven and leave the meat in it for 3 hours.

How to tie meat before baking

How to wrap meat in foil before baking

Remove juicy meat from foil. All that's left to do is serve!

author of the recipe

Recipes: 18MinskRating: 165

Chicken breast pastrami in the oven at home

This is a “Healthy Food” dish. Pastrami is oven-baked chicken soaked in a delicious marinade. The low-calorie dish turns out much tastier than store-bought delicacies with harmful additives. It can completely replace sausage when making sandwiches for breakfast, for snacking in the country or on a hike. The finished dish will be much tastier if you serve it cold, and even with lingonberry sauce. It couldn't be easier to prepare. Having prepared this recipe at least once, you will then only bake chicken breast this way.

Ingredients

• Chicken breast – 2 pcs. (fillet – 4 pcs.)
• Plain water – 200 ml
• Salt – 1 dessert spoon (or 2 tsp)

For the marinade

• Grain mustard – 1 tsp.
• Ground coriander – 0.5 tsp.
• Sweet paprika – 0.5 tsp.
• Honey – 1 tsp.
• Lemon juice – 1 tsp.
• Vegetable oil – 1 tsp.

Also, to your taste, you can add other spices whose taste you like best. For example, nutmeg, granulated garlic, ground pepper.

Pastrami with honey, coriander and mustard

Ingredients for marinade:

• salt – 90 grams;
• white sugar – 70 grams;
• cane sugar – 60 grams;
• honey – 30 grams;
• coriander seeds - half a glass;
• mustard seeds - half a glass;
• garlic - two cloves;
• cloves – 5-6 inflorescences;
• bay leaf - two or three pieces;
• cinnamon - a quarter teaspoon;
• black pepper – 8-10 peas;
• allspice – 3-4 peas;
• ginger, nutmeg - to taste.

Ingredients for breading:

• coriander - three tablespoons;
• black pepper - one tablespoon;
• sweet paprika (smoked) - one tablespoon.

The basis:

• Meat – one and a half to two kilograms.

Cooking method:

Beef pastrami is made from tender fillet. Brisket or a piece of the rear thigh muscle will do. There must be one centimeter of fat on it.

1. First you need to salt the meat. To do this, you need to prepare a special marinade. The first step is to boil water and dissolve salt in it. Then you need to pour out all the spices and add sugar at the very end. After this, the brine should be boiled for a couple of minutes, removed from the heat and cooled.
2. Next, you need to put the meat in a zip bag, add marinade and put it in the refrigerator for 5-6 days. Packages should be turned over once a day.
3. Then the salted beef must be removed from the bag, washed thoroughly and dried with a paper towel.
4. Afterwards you need to prepare the deboning. To do this, grind coriander, black pepper and sweet smoked paprika in a mortar.
5. Then the meat needs to be rubbed with spices on both sides and left to marinate for a couple of hours.
6. Next, you need to place the meat on a wire rack in a deep baking pan. Pour a couple of glasses of water into the bottom. After this, the entire structure must be tightly wrapped in foil.
7. Now you need to preheat the oven to 150 degrees, put the beef in it, lower the temperature to about 100 degrees and bake the product for two hours.
8. After this, the beef pastrami should be removed from the oven and kept for another 10-15 minutes under foil.
9. The snack is ready to eat! It can be kept in the refrigerator, wrapped in paper. For long-term storage, a freezer is suitable. But then it is better to wrap the meat in film. Bon appetit!

Fragrant and delicious chicken breast pastrami in a slow cooker