PASTRAMI

Of Jewish origin from Eastern Europe, pastrami has made the success of Delicatessen all over the world. A recipe that can be done partly on the barbecue, partly in the oven, or all on the barbecue, if you want.

Pastrami probably comes from Romania

The word is pastrami, trama initially is a mixture of spices. It will take a lot of time, about four days, to make our pastrami.

Ingredients

A brisket of beef weighing about two kilos

60 grams of salt

60 grams of brown sugar

Recipe

I First grind or crush the following mixture:

30 grams of mustard seeds, black pepper, coriander seeds, fennel seeds, juniper berries, pink pepper and smoked paprika.

Start by mixing the coarse salt and brown sugar, then rub the mixture on the beef brisket.

Then place this well-wrapped beef brisket in the refrigerator for 48 to 72 hours. Then remove it, remove the sugar, the salt, pass it under water, dry it completely with absorbent paper.

Rub it again with the spice mixture to completely cover it.

Then place the meat in a dish in the oven at 110 degrees for six hours. Slow cooking will make the meat super tender and release some of its juices.

Remove the meat from the oven, let it cool at room temperature for about 30 minutes.

Put it on the barbecue with a few wood chips that have been moistened beforehand to lightly smoke it, wrap it in parchment paper or aluminum foil and then collect the cooking juices. Add two tablespoons of ketchup, ideally homemade, a tablespoon of honey, a clove of crushed garlic, two teaspoons of smoked paprika. Reduce the sauce and coat.