Beef pastrami: recipes

Beef pastrami is a good alternative to regular sausage. It is prepared from tender meat fillet with various seasonings. This article will show you how to cook this gourmet delicacy.

Ingredients for Pastrami in Provencal Herbs

Ingredients for Marinade:

• paprika - two teaspoons;
• ground coriander - half a teaspoon;
• Provencal herbs - half a teaspoon;
• a mixture of peppers - half a teaspoon;
• salt - half a teaspoon;
• olive oil - one tablespoon.

Meat :

• beef - 700-800 grams;

Saline Ingredients:

• water - one glass;
• salt - one tablespoon.

The secrets of cooking pastrami with herbs

1. First, meat must be poured with water. In this case, you need to count the number of glasses that were needed to cover the product with the top.
2. Next, prepare the brine in the ratio: 1 tablespoon of salt per 1 liter of water. It should be as much as liquid was needed to pour the beef.
3. After this, the meat must be placed in a solution and refrigerated for 6 hours. Then the brine needs to be changed and the procedure extended for another six hours.
4. Now you need to make a marinade. To do this, mix spices and olive oil.
5. Then you need to put the meat on the foil and completely coat it with marinade.
6. Next, the future pasta from beef must be put in the oven, heated to 220-240 degrees. Heat treatment time - 20 minutes. After this, the oven must be turned off and the product allowed to cool.
7. Two hours later, you need to remove the meat from the oven, pack it tightly in a new foil and refrigerate.

The next morning the appetizer will be ready! Eat on health!

Pastrami with honey, coriander and mustard

Ingredients for Marinade:

• salt - 90 grams;
• white sugar - 70 grams;
• cane sugar - 60 grams;
• honey - 30 grams;
• coriander in seeds - half a glass;
• mustard seeds - half a cup;
• garlic - two cloves;
• cloves - 5-6 inflorescences;
• bay leaf - two to three pieces;
• cinnamon - a quarter of a 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 prepared from tender fillet. A brisket or piece of the posterior femoral muscle is suitable. On it must be fat one centimeter thick.

1. First you need to salt the meat. To do this, you need to prepare a special marinade. The first step is to boil the water and dissolve the 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, remove it from the heat and cool.
2. Next, you need to send the meat in a zip bag, pour the marinade and put in the refrigerator for 5-6 days. Packages should be turned over once a day.
3. Then salted beef should be removed from the bag, washed thoroughly and dried with a paper towel.
4. After it is necessary to prepare a deboning. To do this, in a mortar, grind coriander, black pepper and sweet smoked paprika.
5. Then the meat should be grated with spices on both sides and marinated for a couple of hours.
6. Next, you need to arrange the meat on the rack in a deep baking sheet. At the bottom, pour a couple glasses of water. After this, the entire structure must be tightly wrapped with foil.
7. Now you need to preheat the oven to 150 degrees, put the beef in it, reset the temperature to about 100 degrees and bake the product for two hours.
8. After this, beef pastrami should be pulled out of the oven and held for another 10-15 minutes under the foil.
9. The appetizer is ready to eat! It, wrapped in paper, can be kept in the refrigerator. For long storage, a freezer is suitable. But then it is better to wrap the meat in a film. Enjoy your meal!

Pastrami with adjika

This dish has a minimal amount of ingredients. It is also done very quickly. But what else is required from beef pastrami cooked at home? It should be inexpensive, easy to prepare and very tasty!

Ingredients:

• beef - one kilogram;
• tomato paste - two tablespoons;
• adjika burning - one teaspoon;
• salt - one tablespoon for every 200 milliliters of liquid;
• sufficient water to completely cover the meat in the pan.

Cooking method:

1. First you need to soak the meat in saline for two hours.
2. Then you should preheat the oven to 250 degrees.
3. After this, beef needs to be removed from the brine, dried, grated with adjika and tomato paste.
4. Next, the meat must be put on a greased baking sheet and placed in the oven for half an hour.
5. Then the fire should be turned off and the meat left in the oven for a few more hours.

So our beef pastrami is ready! Homemade recipe will make it without much effort.

Ingredients for Pastrami in a Multicooker

The main ingredients:

• meat - one and a half kilograms.

Ingredients for Marinade:

• water - 1.4 liters;
• salt - 125 grams;
• sugar - 100 grams;
• honey - 40 grams;
• brown sugar - 50 grams;
• coriander (seeds) - 10 grams;
• garlic - two cloves;
• mustard (seeds) - 10 grams;
• pepper (peas) - 10 grams;
• cloves - two pieces;
• ground ginger, nutmeg - one pinch each;
• bay leaf - two pieces;
• cinnamon - one stick;
• hot pepper - to taste.

Ingredients for breading:

• black pepper (ground) - 15 grams;
• paprika in cereal (smoked) - 30 grams;
• ground coriander - 20 grams.

The method of preparation of pastrami in a slow cooker

1. First, all the ingredients for the marinade must be combined in one pan. Then they need to be brought to a boil, removed from the heat and cool thoroughly.
2. Next, the meat must be washed under cold water and pour the marinade for two days. So that the beef does not come up, it is better to squeeze it with something heavy. For example, a plate.
3. After this, the meat should be dried with paper towels and put in a slow cooker. The device must be turned on in the "Heating" mode for 11 hours.
4. 5-6 hours after the start of cooking, you need to lift the lid and check the meat. If there is a lot of juice, then it must be drained. The readiness of the dish can be checked with a knife or a toothpick. If clear juice is made from beef, then it is ready.
5. Next, the meat needs to be rolled in breading, slightly cooled, wrapped in foil and sent to the refrigerator.

It will look great on a festive table of beef pastrami. The recipe can take pride of place in the arsenal of any housewife. Help yourself to your health!