Pastrami

SOMETHING ELSE?

Preparation Time: 2 – 3 days | Cooking Time: 3 Hours | Serves: 2

Particularly famous in New York’s Jewish community, Pastrami is one I always wanted to try after experiencing it in my travels and having friends speak highly of it. Granted, some patience is required as the Pastrami meat needs to cure for a few days before you can cook it, but undoubtedly the results are worth it.

Ingredients

  • 1.6KG Top Rump
  • 1.5 Litre Water
  • 150G Rock Salt
  • 30G Soft Brown Sugar
  • 2 Tsp Honey
  • 2 Tsp Dry Coriander
  • 2 Tsp Wholegrain Mustard
  • 15G Black Pepper
  • 10G Coriander Powder
  • 2 Tsp Paprika
  • 1 Tsp Garlic Powder

Method

Fill a pot with water, rock salt, brown sugar, honey, coriander and mustard.

Add the meat to the pot and leave this in the fridge for 2 – 3 days, stirring the ingredients up occasionally.

Remove the meat from the pot and pat off any excess liquid. Mix the rubbing ingredients together (black pepper, coriander powder, paprika, garlic powder and 3 teaspoons of mustard) in a bowl and coat the outside of the meat.

Now we need to broil the meat. Cover the base of an oven tray with water and place a rack over it. Lay the meat on the rack and cover with foil. 

Roast for 3 hours at 180°C. Remove, and let the meat sit and rest for 20 minutes. Thinly slice down and serve in a bun with salad.


pastrami

Pastrami

5 from 1 vote
Granted, some patience is required as the Pastrami meat needs to cure for a few days before you can cook it, but undoubtedly the results are worth it.
Prep Time2 d
Cook Time3 hrs
Total Time2 d 3 hrs
Course: Main Course
Cuisine: American, Gibraltar, jewish
Servings: 2
Author: Mama Lotties

Ingredients

  • 1.6 KG Top Rump
  • 1.5 Litre Water
  • 150 G Rock Salt
  • 30 G Soft Brown Sugar
  • 2 Tsp Honey
  • 2 Tsp Dry Coriander
  • 2 Tsp Wholegrain Mustard
  • 15 G Black Pepper
  • 10 G Coriander Powder
  • 2 Tsp Paprika
  • 1 Tsp Garlic Powder

Instructions

  • Fill a pot with water, rock salt, brown sugar, honey, coriander and mustard.
  • Add the meat to the pot and leave this in the fridge for 2 – 3 days, stirring the ingredients up occasionally.
  • Remove the meat from the pot and pat off any excess liquid. Mix the rubbing ingredients together (black pepper, coriander powder, paprika, garlic powder and 3 teaspoons of mustard) in a bowl and coat the outside of the meat.
  • Now we need to broil the meat. Cover the base of an oven tray with water and place a rack over it. Lay the meat on the rack and cover with foil.
  • Roast for 3 hours at 180°C. Remove, and let the meat sit and rest for 20 minutes. Thinly slice down and serve in a bun with salad.
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