2020-08-13 / test@t

Long-roasted pastrami

I want to try this interesting recipe with poultry - the pickled aromatic meat is baked for a long time at a low temperature. The essence of cooking pastrami is that the meat is soaked in a saline solution with spices and additives, after which it is baked at a low temperature. It is baked and languished and cooked to a certain temperature.

Long-roasted pastrami
  • meat (without bones and veins) whole piece 1.5 kg
  • salt 100 g
  • water 1.5 liters
  • sugar 80 g
  • honey (no pungent smell) 80 g
  • granulated garlic 1 tsp
  • black peppercorns 10 g
  • coriander 10 g
  • marinade for meat "Maheev" 5 tbsp. tbsp.
  • hot mustard "Maheev" 1 tbsp.
  • cloves (bud) 2 pcs.
  • bay leaf 2 pcs.
  • ground cinnamon 1/4 tsp
  • 1/4 tsp nutmeg
  • ground smoked paprika 1 tsp
  • breading:
  • ground smoked paprika 30 g
  • ground coriander 20 g
  • ground black pepper 10 g


Step 1
Send salt-sugar-honey and all other ingredients into the water. Bring the marinade to a boil, boil for a minute and cool. Dip the meat in the marinade and leave in the cold for 24-48 hours.
Step 2
Take the meat out of the marinade, tie it with a thread and roll in breading. Line a baking sheet with foil. Send the meat to the oven and cook for 11 hours at 60 ° C.
See more