Pastrami is a meat product originating in Romania. It consists of salted and spiced beef that has been cured and then smoked. The meat is usually served on rye bread with mustard, pickles, and coleslaw. Pastrami sandwiches are often found in delicatessens and Jewish delis across the United States.
To make a pastrami sandwich at home, you will need:
– 1/2 lb (225g) of beef brisket or flank steak
– 1 tbsp kosher salt
– 1/4 cup brown sugar
– 1/8 tsp ground pepper
– 1 tsp garlic powder
– 1 bay leaf
– 2 cups red wine
– 1 cup vinegar
– 1 cup water
– 10 cloves of garlic, crushed
– 4 tbsp mustard seed
– 3 small onions, chopped
– 2 tbsp coriander seeds
– 1/4 tsp ground allspice
– 1/4 tsp ground clove
– 1 tbsp brown sugar
- In a large pot, combine beef brisket or flank steak with kosher salt and brown sugar.
- Add garlic powder, pepper, bay leaf, red wine, vinegar, water, crushed garlic cloves, mustard seed, chopped onions, coriander seeds, allspice and ground clove.
- Cover pot with lid and bring to a boil over medium heat.
- Once the liquid begins to boil, reduce heat to low and cook covered for 2 hours.
- After 2 hours, remove beef brisket or flank steak from pot and set aside.
- Add mustard seed and crushed onions to the liquid in the pot. Cover and simmer uncovered over medium-low heat until liquid reduces by half, about 1 hour.
- Refrigerate brisket or flank steak for at least 24 hours.
- Once brisket or flank steak has been in the fridge for 24 hours, remove and slice thinly against the grain.
- To make pastrami sandwiches, spread rye bread with mustard, add pastrami slices, pickles and coleslaw. Serve immediately.
Text model: saiga
Image model: LUSTIFY
