Pastrami – a dried meat dish of Armenian cuisine. It is difficult to find this delicacy in shops, and the price at it, respectively, high. Therefore fans of pastrami prefer to train her in house conditions. Long process, but result is worth it.
Earlier pastrami was done generally by hunters. They needed to keep a large number of meat for long time in the conditions of warm climate. Naturally, neither fridges, nor freezers then existed. And here air-dried home-made meat remained fresh about half a year therefore enjoyed wide popularity.
Make pastrami in house conditions rather simply, but process of preparation will take a lot of time. Than longer meat is dried, that it will become more tasty and more gentle. Prepare it a delicacy from low-fat fresh meat cuttings beef or mutton.
Ingredients for preparation of home-made pastrami:
- beef cutting - 1 kg; - dry red wine of-1 l; - salt of-6 tablespoons; - paprika ground - 2 h a spoon; - чаман - 2 h a spoon; - a poison ivy - 2 h a spoon; - a grass nut ground - 1 h a spoon; - garlic - 4 cloves. To cover meat before drying, the following seasonings will be required: - salt - 3 h a spoon; - чаман - 1 h a spoon; - a poison ivy - 1 h a spoon; - paprika ground - 2 h a spoon; - dry red wine - 150 ml. - flour - 50-100 g. Will be necessary for rolling of pastrami in addition: - salt; - чаман; - poison ivy; - ground paprika.
Recipe for pastrami
In a big pan pour wine and mix it with spicery a poison ivy, чаман, a nut grass, I will merge also the crushed garlic. Place a piece of cutting in the marinade made thus entirely, press down it something heavy, close capacity a cover and put to the cool place exactly for a week. Marinade at the same time has to cover meat completely. In seven days get meat, let's flow down excess liquid, and blot the remains with paper towels. Make dough for a meat plastering. For this purpose mix all ingredients in the specified quantity.
Dough for rolling has to it will turn out on consistence a little more densely, than on fritters.
Apply mix on cutting, at the same time thickness of a layer has to be about 2 cm. Roll in meat in a spice mixture to the taste. Put on a piece a strong thread and hang up in the dry cool and dark place which is well aired at least for 10 days, and it is about 2-3 weeks better. During this time meat will become impregnated with spicery and will well dry up.
Ready home-made pastrami has to be the same on hardness as sausage.
It is necessary to give this delicacy cut on slices, it is obligatory with greens. The glass of good wine will be not superfluous.