WORLD RECIPE: PASTRAMI SANDWICH

21 Abr WORLD RECIPE: PASTRAMI SANDWICH

Prepare this exquisite and classic Jewish cuisine recipe. Making it at home is not difficult, but it can be labor-intensive and requires some planning as it will take several days. We can structure the preparation into three basic parts: brining, where it will sit for five or six days, smoking, and subsequent cooking.

Ingredients for pastrami for 4 people:

For the brine:

4 liters of water

100g brown sugar

50g white sugar

200g sea salt

5g Prague salt

Fresh ginger

Garlic powder

1 tsp juniper berries

2 tbsp coriander seeds

1 tbsp white pepper

1 tbsp black pepper

3 tbsp whole-grain mustard

1 tbsp caraway seeds

1 tbsp cardamom

5 bay leaves

Branches of thyme

Branches of rosemary

2 tbsp smoked sweet paprika

½ tbsp dried orange peel

1 tbsp oregano

1 tbsp whole cloves

1 tbsp ground ginger

2 chillies

To coat the meat:

3 tbsp of the above spice mix, ground

1 tbsp smoked sweet paprika

3 tbsp whole-grain mustard

For smoking:

Dried thyme branches

Fresh green rosemary branches

Wood chips for smoking

And the meat:

2 kg beef flank

How to make pastrami:

Step 1: Initial Preparation

• Clean the meat and ensure all the ingredients are measured and ready.

Step 2: Spice Preparation

• Toast the whole seeds in a skillet for a few minutes, being careful not to burn them.
• Combine the toasted seeds with the rest of the brine spices and grind them in a mortar.

Step 3: Brine Preparation

• In a separate pot, add water, sugars, salt, and Prague salt, stirring until fully dissolved.
• Reserve two tablespoons of the spice mixture and add the rest to the brine.

Step 4: Brining Process

• Heat the brine until it boils, then remove it from the heat to cool completely.
• Once cool, immerse the meat in the brine, cover it, and refrigerate for 6 days.
• Stir and flip the meat in the brine at least once a day during this time.

Step 5: Preparing for Smoking

• After six days, remove the meat from the brine, pat it dry with paper towels, and let it air dry on a rack for about half an hour.

Step 6: Smoking Process

• Prepare your smoker with wood chips and herbs, then ignite the smoking process.
• Place the meat in the preheated oven at 110°C and let it smoke for 5 hours, ensuring it reaches 70°C internally and collagen fibers have dissolved.

Step 7: Finishing the Pastrami

• Wrap the meat in parchment paper or aluminum foil and return it to the oven until it reaches 77°C internally (or less if you prefer it less done).
• Allow the pastrami to cool with a weight on top, then slice it thinly.

Now, you’ll have your pastrami ready for delicious sandwiches or any way you prefer to enjoy it!