Homemade pastrami
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Created:
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Ingredients
1 kg of beef (preferably brisket or rump)
4 tablespoons of pastrami spice mix
2 tablespoons of mustard
2 tablespoons of brown sugar
1 tablespoon of black peppercorns
1 tablespoon of coriander seeds
1 teaspoon of caraway seeds
4 cloves of garlic, crushed
3 tablespoons of salt
Instructions
- Prepare the marinade: In a small bowl, mix together the pastrami spice mix, mustard, brown sugar, garlic, salt, pepper, coriander, and caraway seeds. Stir well to combine the ingredients.
- Prepare the meat: Prepare the beef by removing any excess fat and membranes. Then, slice it to a thickness of about 2 cm.
- Apply the marinade: Rub the marinade evenly over the beef on both sides, gently massaging it into the meat. Place the meat in a flat dish and cover it with plastic wrap. Refrigerate for at least 24 hours to allow the meat to absorb the flavors of the marinade.
- Preheat the oven: After marinating, remove the meat from the refrigerator and let it sit on the kitchen counter to come to room temperature. Meanwhile, preheat the oven to 120°C.
- Bake: Once the meat has reached room temperature, place it on a rack in the oven and bake for about 6-8 hours, until it is tender and easily falls apart. You can also use a meat thermometer and cook it to an internal temperature of around 93°C.
- Cooling: When the meat is done, remove it from the oven and let it cool for a few minutes. Then, thinly slice it against the grain.
- Serving: Serve the pastrami on slices of crusty rye bread or as part of a sandwich with mustard and sauerkraut. Enjoy!
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* - approximate nutritional values
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