Pork tenderloin pastrami. Pastroma - what is it and step-by-step recipes for cooking chicken, pork and beef at home

Long before electricity and refrigeration were available, people in their culinary experiments over meat pursued one goal - to keep a large volume of the product edible as much as possible long time: most extant recipes meat delicacies owe their appearance to this problem. Let's try today to repeat the proven for centuries cooking method one of these meals pork pastrami at home. The recipe with a photo will help to observe all the subtleties and soon a delicious, spiced, thinly sliced from pastrami.

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 at about the same time, equally tasty and nutritious. But there is a distinctive nuance: meat for pastrami is pre-soaked in brine or marinade for several hours.

Exist two main versions of origin delicacy names:

The inhabitants of Romania are sure that the meat flavored with spices is called pastrami by the verb a păstra (to preserve). Romanian women from time immemorial they have been preparing this dish, gathering husbands in long way or simply wanting to conserve food stocks.
Equally likely the name could come from the Turkic“pastrima” or “basturma”, meaning a piece of beef smeared with spices, and then dried by the wind and sun, from the duffel bag of an equestrian warrior.

Whatever it was, now the dish is traditional for Romanians, Moldovans and ... New York Jews! At the turn of the 20th century, immigrants from Israel going to New World in search of a better life, they took pastrami on a two-week voyage. Delicacy It turned out to be so practical and tasty that it quickly took root in the new homeland.

For cooking Pastrami can use almost all types of meat and even poultry. So the Americans cook it from beef, turkey, duck. finished productthinly sliced and served with fresh bread for breakfast or put on a festive table, beautifully laid out and decorated with greenery. Residents of some regions of Moldova and Romania will also offer you thin slices of beef pastrami, but still pork recipe is traditional, which we will try to implement today in our kitchen.

List of ingredients

Essentially pastrami - whole piece of meat, soaked in brine and baked in spices, and therefore let's start with the choice of pork: success in cooking a delicacy almost completely depends on its quality. At the time of buying comply with the following rules:

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

The second most important step in the recipe is marinade seasoning mix, which after heat treatment will become even beautiful crust on the surface of the pork. For the marinade need:

Sweet ground paprika.
provence herbs.
A mixture of peppers.
Mustard in grains.
Honey.
Apple vinegar.

Necessary make sure in advance that at home there will definitely be 1 tbsp. a spoonful of each of the listed components and olive oil. We will also prepare water and salt for pre-salting 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 pastor at home

Classic recipe pork pastrami suggests that the hostess has the necessary time before the feast, this dish is clearly not one of the options “for hastily». It is best to start cooking in the evening, then the longest stage will take place at night - soaking in brine. But first things first.

Every housewife dreams of learning how to cook delicious and juicy meat like in a restaurant. But in fact, it is quite simple and does not require much time and professional culinary skills. Most main secret- the process of soaking in a concentrated saline solution, during which it is not only salted well and evenly, but also becomes juicy.

Another important condition- this is a special way of cooking when the meat is wrapped in foil, baked for a short time, and then cooled in the switched off oven. Thus, you can cook pork pastrami, beef or chicken meat, respectively, reducing or increasing the baking time in the oven.

For cooking you will need:

1 kg. pork meat
3 tbsp with a hill of salt
1 l. cold water
1 tsp coriander seed
1/4 tsp ground red pepper
3 tsp french mustard
1/4 tsp ground pepper mixture
2 bay leaves
2 tbsp vegetable oil

Pork pastrami - recipe

The most ideal part of pork for pastrami is the tenderloin, but any other piece can be used, as long as it is of uniform thickness and does not contain a lot of fat. The meat must be washed under running water.

Pour salt into a bowl of a suitable size, pour water. Stir until the salt grains are completely dissolved. Place the pork in the prepared solution. The liquid should completely cover the meat. Leave the pork bowl at room temperature for 2-3 hours.

Prepare spices for dressing. Pour coriander seeds, red pepper and a mixture of ground peppers into a shallow container. Break the bay leaf into small pieces with your hands.

Throw in the French mustard.

Pour in vegetable oil, mix.

Remove the pork from the saline solution, coat on all sides with the prepared mixture. Put the meat on the foil.

Wrap the pork tenderloin tightly in foil (preferably in 2 layers), place in a refractory baking dish. Put in the oven, preheated to a temperature of 200 degrees for exactly 25 minutes. Do not open the door during baking, otherwise the temperature will drop and the cooking process will be disturbed. After the set time, turn off the oven, still do not open the door. After 3-4 hours, the oven and meat will have completely cooled down.

How to cook juicy, soft and tasty meat at home? This question is asked by many housewives. It is especially difficult if it is chicken, beef or pork tenderloin that is practically devoid of fat.

Once a friend advised me to make pastrami. Under a not entirely clear name, the usual baked meat was hidden, but prepared for heat treatment. in a special way- soaking in concentrated saline solution. During this time, the meat not only salts well, but also absorbs liquid, due to which it becomes very juicy.

Today I will make a classic pork pastrami at home. It is very important to strictly maintain the time and temperature and in no case open the oven, because the process of preparing the tenderloin mainly occurs due to the slow decrease in temperature inside the meat. As you can see, everything is extremely simple. Usually I put the meat in the oven in the evening, and in the morning I already enjoy the wonderful fragrant and juicy pork.

Ingredients

pork tenderloin 700 g
salt 3 tbsp. l.
mustard 2 tbsp. l.
a mixture of ground peppers 0.25 tsp.
garlic 2-3 cloves
water 500 ml
vegetable oil 3 tbsp. l.

How to cook pork pastrami at home

Prepared necessary products.
Made salt brine by dissolving salt in cold boiled water. I put meat in it. The tenderloin should be completely in the water, so be sure to put a small load on top, an ordinary plate will suffice. I left the meat in the refrigerator overnight, if there is no time, then 3-4 hours is enough, but at room temperature.
For coating, I laid out mustard, spices, vegetable oil and chopped garlic. Salt is not needed.
All mixed up.
Generously smeared with mustard mixture on all sides.
I placed the meat in a roasting sleeve and tied the edges, trying to leave as little air as possible inside. In this form, I let it lie down for another 2 hours for additional pickling.
Then I wrapped the pork in foil for better heat retention, put it in a baking dish and sent it to the oven preheated to the maximum, lowered the heat to 230 degrees and cooked for exactly 15 minutes. In this case, the oven must not be opened either during or after the end of the time. You just need to turn off the fire and leave the tenderloin in the oven until it cools completely.
I unfolded the foil and cut the baking sleeve. Inside there will be a lot of aromatic liquid that can be used as a component of a sauce or gravy.
So delicious and juicy pork pastrami is ready at home. It is served cold as part of cold cuts; you can use such pork as a component of various meat salads.

On a note:

it is best to take pork tenderloin, although even pieces of meat from the hip or shoulder parts are also suitable,
similarly, you can cook pastrami from chicken breast, just bake in the oven for no more than 10 minutes.

One of the ways to keep the freshness of meat longer and give it a rich, spicy taste- make pastrami out of it (pastroma). For its preparation, you can use any meat: chicken, beef, turkey, pork, etc. The most popular is chicken fillet pastrami, but in the original version it was made from beef. Do not confuse this dish with basturma. The latter is prepared using a different technology; only beef is used for its preparation.

What is pastrami

The dish appeared on the tables of the New World at the beginning of the 20th century. Pastroma is a way of cooking beef that came from Jewish cuisine (Moldova and Romania). Now is traditional dish Jewish New York cuisine is still made with beef. In Romania, pork is often used, and in other countries - chicken. The meat is marinated, rubbed with spices and subjected to heat treatment.

pastrami recipes

The original way cooking is simple, it uses only beef, marinade and a mixture of peppers. Now the delicacy is prepared from any meat, and many others have been added to the list of spices used: coriander, cloves, nutmeg, paprika, etc. Thanks to them, the delicacy can turn out to be sweetish or spicy, the taste - rich or implicit.

Chicken breast at home

Time: 8 hours 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 140 kcal / 100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Pastroma at home is a substitute for sausage, which even those who are losing weight can afford. Basic set spices can be adjusted according to your preferences. The resulting tender meat must be cut into very thin slices - this way its taste is better revealed. It is recommended to serve the dish as an appetizer with dry wines or other drinks.

Ingredients:

chicken breast fillet - 2 pcs.;
salt - 2 tsp;
water - 0.5 l;
vegetable oil - 2 tsp;
honey - 2 tsp;
garlic - 2 cloves;
wig - 2 tsp;
mustard - 1 tsp;
black pepper - a pinch;
red pepper - a pinch;
basil - to taste.

Cooking method:

Salt the water.
Rinse the fillet, dip in the solution, refrigerate.
Soak in salt water for 7 hours, remove, dry.
In a small bowl, mix vegetable oil, honey and mustard.
Peel the garlic, pass through a press, add to the sauce.
Pour all the spices into a container, mix thoroughly.
Coat the meat with the resulting sauce.
Roll the chicken into a roll, tie tightly with a thread.
Cover the baking sheet with parchment, put the fillet on it, pour over the remaining marinade.
Bake at 180-200 degrees for 15 minutes.
Do not take out after baking. ready meal and do not open the oven door for an hour.

Pork

Time: 26 hours.
Number of servings: 6 persons.
Calorie content of the dish: 220 kcal / 100 g.
Purpose: snack.
Cuisine: Romanian.
Difficulty: easy.

Pork pastrami is ideal for alcoholic and non-alcoholic drinks, served on the festive table as an appetizer. For cooking, you should not take a piece weighing more than 1 kg: it will not marinate well and will not bake in the middle. It is best to use tender meat with a minimum amount of fat and without veins - the neck is suitable, so the dish will be softer and more palatable.

Ingredients:

pork (neck) - 1 kg;
paprika - 10 g;
a mixture of seasonings for meat - 20 g;
black peppercorns - 10 pcs.;
Bay leaf- 3 pcs.;
mustard seeds - 2 tbsp. l.;
water - 1.5 l;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar - 1 tbsp. l.

Cooking method:

Prepare the marinade: boil water, stir salt, sugar, vinegar in it, boil it for 2 minutes, remove from the stove and cool to room temperature.
Rinse and dry the meat, place it in the marinade, and add peppercorns and bay leaf there.
Let the pork marinate overnight.
Mix all the dry spices, put the mustard in the grains and pour in the vegetable oil, mix everything thoroughly.
Rub the pork with the mixture.
Wrap the meat in foil, place on a baking sheet, bake for 50 minutes.
At the end of baking, cut the foil, and dry the pastrami in the oven for another 10 minutes.
Serve with garlic sauce.

Time: 34 hours.
Number of servings: 6 persons.
Purpose: snack.
Cuisine: Moldavian.
Difficulty: easy.

Beef pastrami is easy to prepare at home. This juicy and tender snack perfect for festive feast. It should be served chilled, cut into thin slices. The amount and composition of spices in the recipe can be adjusted to your taste to give the delicacy piquancy, saturation, or vice versa - softness.

Ingredients:

beef (tenderloin) - 700 g;
turmeric - 1 tsp;
coriander beans - 1 tsp;
ground coriander - 1 tsp;
ground black pepper - 0.5 tbsp. l.;
sweet paprika- 1 tsp;
garlic - 5 cloves;
a mixture of Provence herbs - 1 tsp;
vegetable oil - 100 ml;
water - 1 l;
salt - 1 tbsp. l.

Cooking method:

Prepare the meat: cut off the membranes from it, rinse thoroughly.
Salt the water and submerge the meat in it. Substitute to marinate for a day.
Remove the meat, pat dry and let dry a little.
Peel and chop the garlic, add turmeric, coriander, pepper, paprika and Provencal herbs. Pour in vegetable oil. Stir.
Coat the meat thoroughly with glaze, pour the remaining marinade.
Wrap beef in food foil.
Preheat the oven to 200 degrees for 20 minutes.
Bake the meat for 25 minutes, but then do not open the oven for another 3 hours.
Remove the delicacy after 3 hours, cut the foil and refrigerate for another 6 hours.

Chicken in wine marinade

Time: 30 hours.
Servings: 2 persons.
Calorie content of the dish: 152 kcal / 100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Chicken pastrami prepared according to this recipe has a non-standard taste due to the use of wine. You can add both white wine and red wine to the marinade - the main thing is that it is dry. This dish is suitable for serving on a festive table or eating at a family dinner. Pastroma can be used for sandwiches, as an accompaniment to various drinks, or added to salads/pastas.

Ingredients:

chicken breast - 2 pcs.;
dry wine- 1.5 cups;
mustard seeds - 2 tbsp. l.;
bay leaf - 3-4 pieces;
garlic - 6 cloves;
black peppercorns - 1 tsp;
liquid honey - 2 tbsp. l.;
paprika - 1 tbsp. l.;
rosemary - 0.5 tbsp. l.;
salt - 1.5 tbsp. l.

Cooking method:

Rinse the breast, dry, clean from the films.
Mix wine, honey, spices, salt and pepper.
Peel the garlic, pass through a press, add to the seasonings. Mix thoroughly.
Warm up the marinade microwave oven or on the stove, but don't let it boil.
Soak the chicken overnight.
Twist the meat into a roll, tie with bundles, put in a baking dish.
Bake the roll for 25 minutes, then let it cool in the oven for 5 hours without opening the door.
Serve with olives and carrots.

Tender turkey pastrami

Time: 20 hours.
Servings: 2 persons.
Calorie content of the dish: 130 kcal / 100 g.
Purpose: snack.
Difficulty: easy.

Turkey pastrami is the most tender pastrami of all. In this delicacy, the maximum possible amount of juice is preserved, since the meat is not baked for a long time, but “reaches” in the residual heat. The dish can replace cold cuts on festive table or boring sausage on morning sandwiches, because it is incredibly useful and suitable even for those who lose weight due to its low calorie content.

Ingredients:

turkey breast fillet - 2 pcs.;
salt - 2 tbsp. l.;
bay leaf - 1 pc.;
spicy mustard- 1 tbsp. l.;
dry spice mix for poultry - 1 tbsp. l.;
paprika - 1 tbsp. l.;
water - 1 liter;
greens (dill, parsley) - to taste;
ground black pepper - 0.5 tbsp. l.

Cooking method:

Heat the water, stir in the salt.
Crumble the bay leaf into the marinade.
Rinse the meat and cover with brine. Leave for 12 hours to marinate, covered with a lid.
Remove the fillet, blot it with paper towels.
Mix mustard, black pepper, spices and paprika.
Coat the breast with the mixture.
Twist the meat rolls and fix them with threads.
Preheat oven to 250 degrees.
Lay the turkey on a baking sheet. Bake for 15 minutes.
At the end of the baking process, leave the rolls in the oven for 7 hours without opening the door.
When serving, sprinkle with herbs.

Chicken with soy sauce

Time: 6 hours.
Servings: 4 persons.
Calorie content of the dish: 145 kcal / 100 g.
Purpose: snack.
Cuisine: New York Traditional.
Difficulty: easy.

This recipe has a shorter cooking time, this is due to the selected meat - soft chicken does not require long heat treatment. The finished dish is very tender and tasty, but with a twist in taste, resulting from the addition of soy sauce. chicken pastrami Suitable both as a snack and as an element of breakfast - in a sandwich or scrambled eggs.

Ingredients:

chicken fillet - 2 pcs.;
milk - 1 l;
soy sauce- 6 tablespoons;
garlic - 4 cloves;
lime - 1 pc.;
paprika - 2 tsp;
nutmeg - 1 tsp;
sea salt- taste.

Cooking method:

Wash the meat, dry, remove the films.
Soak the fillet for 2 hours in milk.
Peel the garlic and finely chop with a knife. Squeeze juice from lime.
Prepare the marinade: Combine soy sauce, lime juice, paprika, nutmeg, salt and garlic. Stir.
Dry the chicken with paper towels, dip in a container with marinade and leave for 30 minutes.
Twist the breasts with a roll, tie with a thread and wrap with foil, after watering with the remaining marinade.
Preheat oven to 180 degrees.
Bake the meat for 30 minutes, then cut the foil on top and leave it in the oven for another 3 hours.

Chicken pastrami with prunes

Time: 5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 150 kcal / 100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

If you are bored with pastrami, then this recipe will save you: tender chicken breast, combined with mustard, dried apricots and prunes, forms refined taste that any gourmet will love. Choose juicy, fleshy prunes: a delicious delicacy will not work with dry dried fruit. Red can be added to the list of ingredients ground pepper if you love spicy dishes.

Ingredients:

chicken breast - 800 g;
prunes - 50 g;
dried apricots - 30 g;
garlic - 3 cloves;
vegetable oil - 1 tbsp. l.;
mustard - 1 tbsp. l.;
salt - 1 tbsp. l.;
water - 1.5 l;
dried basil - 0.5 tbsp. l.;
ground black pepper - 0.5 tbsp. l.

Cooking method:

Rinse the meat, remove the skin.
Mix the salt with water, immerse the breast in it and leave for 2 hours to salt.
Rinse prunes and dried apricots thoroughly and soak if they are dry.
Peel the garlic and pass through a press.
Dry the chicken with paper towels, put garlic, dried apricots and prunes between its parts.
Mix dry spices with oil and mustard, mix thoroughly.
Twist the meat roll, wrap it with threads.
Transfer the chicken to the foil, preheat the oven to maximum temperature.
Coat the roll with the marinade.
Shape the foil into a boat, leaving the meat open on top.
Bake pastrami in the oven for 15 minutes, then let it cool there for 2 hours.

Chicken with mustard and paprika

Time: 15 hours.
Number of servings: 6 persons.
Calorie content of the dish: 160 kcal / 100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

To implement this recipe, it is recommended to use Dijon mustard: it is not caustic, and its grains, melting in the mouth, leave a pleasant aftertaste. Honey enhances the taste of mustard, giving it more richness, while paprika makes the dish spicier. This pastrami is especially suitable for white wine as a snack, for breakfast - as an addition to toast.

Ingredients:

chicken fillet - 2 pcs.;
water - 2 glasses;
salt - 4 tsp;
vegetable oil - 2 tbsp. l.;
honey - 2 tsp;
nutmeg - 1.5 tsp;
paprika - 2 tsp;
Dijon mustard - 2 tbsp. l.;
garlic - 2 cloves.

Cooking method:

Make a saline solution: dilute the salt in two glasses of water.
Wash and dry the chicken. Dip it in the solution and leave overnight.
Melt the honey (if it is liquid, skip this step).
Free the garlic from the skin, chop with a knife.
Mix honey, mustard, vegetable oil, spices and garlic. Mix thoroughly.
Chicken fillet twist the roll with the help of threads. Place on double layer foil.
Brush the pastrami with the marinade, pour the rest on top. Wrap tightly with foil.
Preheat oven to 200 degrees.
Bake the finished dish for half an hour, then leave the pastrami to cool for another couple of hours.

From chicken breast in a slow cooker

Time: 15 hours.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal / 100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Pastroma cooked in a slow cooker has an exquisite taste, is incredibly healthy, low-calorie - suitable for losing weight. This delicacy can be safely given to children, because all the ingredients are completely natural. The delicacy can be used as part of a meat plate or self-catering appetizer which pairs especially well with wine.

Ingredients:

chicken breast fillet - 700 g;
allspice black pepper - 5 pcs.;
water - 800 ml;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.;
coriander beans - 1 tsp;
cloves - 4 pcs.;
french mustard- 2 tbsp. l.;
sunflower oil- 2 tbsp. l.;
bay leaf - 2 pcs.

Cooking method:

Combine salt, sugar, bay leaf, coriander, cloves and black pepper. Pour warm water, mix thoroughly.
Wash the meat and cut off a small part of the fillet.
Immerse the remaining large fillets in the pickling solution, leave for 12 hours in the refrigerator.
For the sauce, mix the mustard with the oil.
Dry the chicken, roll up and secure with threads.
Coat the meat with sauce, place in a slow cooker.
Cook in the “quenching” mode for 15 minutes, then keep on heating for another 2 hours until cooked without opening the lid.

cooking secrets

In order for the pastrami to turn out really tender and not become dry, the following rules must be observed:

For cooking, take only young meat, especially beef and pork. Mature meat is tougher, it will not be able to bake for a short time, and when it is increased, it will become dry.
After marinating in the solution, always dry the meat thoroughly, otherwise the spices will slide off it, and the crust will turn out with bald spots.
Bake the pastrami food foil: It will not dry out.
After heat treatment, be sure to leave the finished dish in the switched off oven or slow cooker for several hours to make the meat more tender.
Soak the meat in saline for several hours (up to a day). This will help keep the meat juicy and tender.

Video

Processing is subjected to loin: ham, shoulder, tenderloin, loin, neck (when cutting the carcass, they are called the “neck”), that is, a massive piece without bone, skin and wide fat layers. I settled on the neck - juicy, tender, optimal for both shish kebab and pork pastrami at home.

Keep in mind that you will have to take a sample only the next day, not earlier - the pastrami is marinated twice and for a long time before baking.

Preparation time: 12-14 hours / Number of servings: 10-12 slices

Ingredients

pork neck 700 g
Apple vinegar 30 ml
garlic 3-4 cloves
vegetable oil 30-50 ml
salt, dry mustard, coriander, hot peppers, paprika to taste

How to cook pork pastrami

It is preferable not to use frozen-thawed meat. Be sure to wash a fresh piece of the neck under running water and only then lower it into a spacious container with saline solution. AT cold water(about 1 l) dilute apple cider vinegar and dissolve 1 tbsp. l. salt, we try, if there is not enough acid or the liquid is not too salty, add vinegar-salt. The concentration should be high, but to taste. Immerse the clean pork so that it completely goes under the water. To be safe, cover with a saucer or smaller lid, keeping the neck on the bottom, not allowing the top to dry out or soak in the marinade. We remove the workpiece for 8-12 hours in the refrigerator, it is convenient to start marinating in the evening, and continue cooking the next morning.

Concerning fragrant mixture for shell. We combine dry ground mustard, crushed coriander and hot pepper, for bright color we take paprika, squeeze the garlic cloves through the press, pour in refined oil(corn or sunflower). Mix well, break up lumps. Make up a set of spices to your liking, but it is advisable not to exclude spicy coriander / cilantro, you can take a large pinch of suneli hops, as well as warming and spicy mustard-pepper, allspice garlic. As a rule, salt in this composition is not needed. Since the meat block, after many hours of pickling, is almost completely salted through.

We catch the semi-finished meat from the first marinade, dry it with a woven or paper towel / napkins. Moisture from the surface must be removed, otherwise it will not be possible to evenly apply the seasoning. Notice how the neck has changed color - turned white.

With a brush, spread the spicy-spicy composition over the discolored meat, on all sides, in an even and continuous layer, leaving no dry patches. Now we marinate a second time, about one and a half to two hours and at room temperature. To keep a moist environment, lay the semi-finished pastrami on a board / plate (some flat surface), cover with a dome of a deep container. If you are going to bake in the "sleeve", pack now. My pork pastrami will continue to cook in foil. Therefore, avoiding oxidation, I marinate in a glass / porcelain dish.

Before sending the meat to bake, preheat the oven to the maximum. Turn it on beforehand. We shift the double-marinated neck into a sheet of foil, wrap it, press down the joints, ensuring sealing. In case of leakage of secreted juices, we lower the bundle into a heat-resistant pan. Bake pork delicacy for about 40 minutes. Recipes often specify a time of 20 minutes. In my opinion, a wide piece needs to be kept longer. One way or another, pierce with a skewer - with pink juice, continue cooking, and when the juice becomes transparent and colorless, take it out.

The last 10 minutes can be dried by opening the foil. When baking, quite a lot of fragrant and tasty liquid is released - on its basis, various sauces, gravies are prepared, added to stews. After turning off the heat, cover the meat with foil, leave inside the oven until completely cooled. If you want to have a dense pastrami for thin cutting, transfer it from foil to gauze while still hot, place a load on top - press and cool at room temperature.

Appetizing pork pastrami at home is prepared in less than a day. We divide into slices, collect sandwiches, meat plates and treat with appetizing, absolutely natural natural product expensive eaters. Enjoy your meal!