Homemade Pastrami

Pastrami is a Jewish dish made from beef. The closest relative of Arabic basturma, pastrami is prepared with a lot of spices and seasonings. If you want to prepare a lot of pastrami, add food nitrate to the marinade or its replacement - nitrite salt (sodium nitrite).

Ingredients

• 1.5 kg boneless beef briske
• 2 cloves of garlic
• 1 cinnamon stick
• 125 g salt
• 100 g sugar
• 50 g cane sugar
• 40 g honey
• 10 g coriander seeds
• 10 g mustard seeds
• 10 g black peppercorns
• 2 carnation buds
• 2 bay leaves
• 0.5 tsp ground ginger
• 0.5 tsp nutmeg
• 0.5 tsp ground chili
• 30 g smoked paprika (preferably in flakes)
• 15 g coarsely ground black pepper
• 20 g ground coriander

Directions

1. Put all the ingredients for the marinade in a large saucepan (crush the garlic, break the cinnamon into large pieces), pour 1.5 liters of water, bring to a boil and cool.
2. Put the prepared meat in a container, fill it with marinade and refrigerate for 48 hours.
3. Preheat oven to 60 ° C. Remove the meat from the marinade, pat dry with a paper towel and place in a baking dish. Send the meat to the oven and forget about it for 11 hours.
4. Remove the meat, mix all the ingredients for the breading. Dip the meat in the breading so that there are no bald spots and the breading lies in a layer of 2 mm.
5. Increase oven heat to 180 ° C. Return the meat there for 10 minutes. Then cool it down. When serving, cut the meat into thin slices.