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

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 days d

Cook Time3 hours hrs

Total Time2 days d 3 hours 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.