Pastrami "Twice-forgotten"
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Dear cooks, this pastrami is fabulous. Because I love all the recipes from the series "put - lost - Nirvana", then this pastroma I love doubly, because to forget it twice. Moreover, the entire process, from marinating to heat treatment, invented by me personally, a recipe, so to speak, the author (wow, how loud sounds). Come on, have a treat!
Ingredients for Pastrami "Twice-forgotten"
- Beef
- Soy sauce
- Water
- Vinegar
- Onion
- Cinnamon
- Carnation
- Bay leaf
- Powder mustard
- Black pepper
- Garlic powder
- Honey
- Beef
- Soy sauce
- Water
- Vinegar
- Onion
- Cinnamon
- Carnation
- Bay leaf
- Powder mustard
- Black pepper
- Garlic powder
- Honey
Step by step instruction of cooking Pastrami "Twice-forgotten"
Шаг 1
Prepare the marinade. In a saucepan pour 125 ml (half a Cup) of water, put half the cinnamon sticks, 5 buds cloves and halved onion with the whole husk. Put on the fire.
Шаг 2
While the marinade is boiling, in a large bowl, add mustard powder, black pepper, garlic powder, 3 Bay leaves, add the honey or dark molasses (I prefer to take the syrup of sugar beet) and pour soy sauce. Stir.
Шаг 3
When the marinade in a saucepan to boil, remove from the heat and pour in the vinegar and pour into a bowl with soy sauce. And now this fragrant liquid dip our meat as Cleopatra in a bath of milk. Close the lid, remove the cold and for the first time forget about it. The calculation is as follows: 24 hours for one kilogram of meat. If suddenly remembered, opened the lid, turned the meat back in the fridge to set and forget.
Шаг 4
My hefty slice bathed in the marinade for 36 hours. As you can see, the meat has darkened, salty, losing slightly in volume.
Шаг 5
Take out the meat from the bowl with the marinade, soak a paper towel dry and put into a sleeve for baking. Tied tightly, top holes DO NOT. Put the meat on a baking sheet and put into a COLD oven. Preheat the oven to 90°C and again forget about the meat. What time? My piece of meat, it took 4.5 hours. At low temperature the meat is cooked somewhere around 2.5 - 3 hours.
Шаг 6
Or rather just the readiness of meat is determined by the temperature in the middle of the piece. Temperature fried beef (ie no blood and the raw pink) reaches 80°C, regardless of the method of cooking, whether frying, stewing or boiling.