Pastrami - what it is and step-by-step recipes for preparing chicken, pork and beef at home. Chicken breast pastrami at home Pork pastrami in the oven

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One way to keep meat fresh longer and give it a rich, savory flavor is to make pastrami from it. To prepare it, you can use any meat: chicken, beef, turkey, pork, etc. The most popular is chicken fillet pastrami, but in its original version it was made from beef. This dish should not be confused with basturma. The latter is prepared using a different technology; exclusively beef is used for its preparation.

What is pastrami

The dish appeared on the tables of the New World at the beginning of the 20th century. Pastrami is a method of preparing beef that comes from Jewish cuisine (Moldova and Romania). Now a traditional dish of Jewish New York cuisine, it is still made from beef. In Romania, pork is often used, and in other countries - chicken. The meat is marinated, rubbed with spices and subjected to heat treatment.

Pastrami recipes

The original cooking method is simple; it uses only beef, marinade and a mixture of peppers. Now the delicacy is prepared from any meat, and many others have been added to the list of spices used: coriander, cloves, nutmeg, paprika, etc. Thanks to them, the delicacy can turn out to be sweet or spicy, the taste – rich or implicitly expressed.

Homemade chicken breast

Time: 8 hours 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 140 kcal/100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Pastrami at home is a substitute for sausage that even those losing weight can afford. The basic set of spices can be adjusted based on your preferences. The resulting tender meat must be cut into very thin slices - this way its taste is better revealed. It is recommended to serve the dish as an appetizer with dry wines or other drinks.

Ingredients:

chicken breast fillet – 2 pcs.;
salt – 2 tsp;
water – 0.5 l;
vegetable oil – 2 tsp;
honey – 2 tsp;
garlic – 2 cloves;
wig - 2 tsp;
mustard – 1 tsp;
black pepper - a pinch;
red pepper - a pinch;
basil - to taste.

Cooking method:

Salt the water.
Rinse the fillet, dip it in the solution, and put it in the refrigerator.
Soak in salt water for 7 hours, remove and dry.
In a small container, mix vegetable oil, honey and mustard.
Peel the garlic, pass through a press, add to the sauce.
Pour all the spices into a container and mix thoroughly.
Coat the meat with the resulting sauce.
Roll the chicken into a roll and tie tightly with thread.
Cover a baking sheet with parchment, place the fillet on it, and pour over the remaining marinade.
Bake at 180-200 degrees for 15 minutes.
After baking, do not remove the finished dish or open the oven door for an hour.

Pork

Time: 26 hours.
Number of servings: 6 persons.
Calorie content of the dish: 220 kcal/100 g.
Purpose: snack.
Cuisine: Romanian.
Difficulty: easy.

Pork pastrami is ideal for alcoholic and non-alcoholic drinks and is served on a holiday table as an appetizer. For cooking, you should not take a piece weighing more than 1 kg: it will not marinate well and will not be baked in the middle. It is best to use tender meat with a minimum amount of fat and without veins - the neck will do, so the dish will be softer and more pleasant to the taste.

Ingredients:

pork (neck) – 1 kg;
paprika – 10 g;
mixture of seasonings for meat – 20 g;
black peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
mustard beans - 2 tbsp. l.;
water – 1.5 l;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 1 tbsp. l.

Cooking method:

Prepare the marinade: boil water, stir salt, sugar, vinegar in it, boil it for 2 minutes, remove from the stove and cool to room temperature.
Rinse and dry the meat, place it in the marinade, and also add peppercorns and bay leaves.
Let the pork marinate for a day.
Mix all the dry spices, add mustard beans and vegetable oil, mix everything thoroughly.
Rub the mixture onto the pork.
Wrap the meat in foil, place on a baking sheet, and bake for 50 minutes.
After baking, cut the foil and dry the pastrami in the oven for another 10 minutes.
Serve with garlic sauce.

Time: 34 hours.
Number of servings: 6 persons.
Purpose: snack.
Cuisine: Moldavian.
Difficulty: easy.

Beef pastrami is easy to prepare at home. This juicy and tender appetizer is perfect for a festive feast. It should be served chilled, cut into thin slices. The quantity and composition of spices in the recipe can be adjusted to your taste to give the delicacy piquancy, richness, or, on the contrary, softness.

Ingredients:

beef (tenderloin) – 700 g;
turmeric – 1 tsp;
coriander beans – 1 tsp;
ground coriander – 1 tsp;
ground black pepper – 0.5 tbsp. l.;
sweet paprika – 1 tsp;
garlic – 5 cloves;
mixture of Provencal herbs - 1 tsp;
vegetable oil – 100 ml;
water – 1 l;
salt – 1 tbsp. l.

Cooking method:

Prepare the meat: cut off the membranes from it, rinse thoroughly.
Salt the water and immerse the meat in it. Let marinate for a day.
Remove the meat, dry it and let it dry a little.
Peel and chop the garlic, add turmeric, coriander, pepper, paprika and herbes de Provence. Pour in vegetable oil. Stir.
Carefully coat the meat with the glaze and pour over the remaining marinade.
Wrap the beef in cling foil.
Preheat the oven to 200 degrees for 20 minutes.
Bake the meat for 25 minutes, but then do not open the oven for another 3 hours.
Remove the delicacy after 3 hours, cut the foil and put it in the refrigerator for another 6 hours.

Chicken in wine marinade

Time: 30 hours.
Number of servings: 2 persons.
Calorie content of the dish: 152 kcal/100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Chicken pastrami prepared according to this recipe has a non-standard taste due to the use of wine. You can add both white and red wine to the marinade - the main thing is that it is dry. This dish is suitable for serving on a holiday table or eating at a family dinner. Pastrami can be used for sandwiches, added to various drinks, or added to salads/pastes.

Ingredients:

chicken breast – 2 pcs.;
dry wine – 1.5 cups;
mustard beans - 2 tbsp. l.;
bay leaf – 3-4 pieces;
garlic – 6 cloves;
black peppercorns – 1 tsp;
liquid honey – 2 tbsp. l.;
paprika – 1 tbsp. l.;
rosemary – 0.5 tbsp. l.;
salt – 1.5 tbsp. l.

Cooking method:

Rinse the breast, dry it, remove any films.
Mix wine, honey, spices, salt and pepper.
Peel the garlic, pass through a press, add to the seasonings. Mix thoroughly.
Warm the marinade in the microwave or on the stove, but do not let it boil.
Soak the chicken overnight.
Roll the meat into a roll, tie with ropes, and place in a baking dish.
Bake the roll for 25 minutes, then let it cool in the oven for 5 hours without opening the door.
Serve with olive and carrots.

Tender turkey pastrami

Time: 20 hours.
Number of servings: 2 persons.
Calorie content of the dish: 130 kcal/100 g.
Purpose: snack.
Difficulty: easy.

Turkey pastrami is the most tender pastrami available. This delicacy retains the maximum possible amount of juice, since the meat is not baked for a long time, but “reaches” in the residual heat. The dish can replace cold cuts on the holiday table or boring sausage on morning sandwiches, because it is incredibly healthy and suitable even for those losing weight due to its low calorie content.

Ingredients:

turkey breast fillet – 2 pcs.;
salt – 2 tbsp. l.;
bay leaf – 1 pc.;
spicy mustard – 1 tbsp. l.;
dry spice mixture for poultry - 1 tbsp. l.;
paprika – 1 tbsp. l.;
water – 1 liter;
greens (dill, parsley) - to taste;
ground black pepper – 0.5 tbsp. l.

Cooking method:

Heat the water, stir salt in it.
Crumble bay leaf into marinade.
Rinse the meat and fill it with brine. Leave to marinate for 12 hours, covered.
Remove the fillet and pat it dry with paper towels.
Mix mustard, black pepper, spices and paprika.
Coat the breast with the mixture.
Roll up the meat rolls and secure them with threads.
Preheat the oven to 250 degrees.
Place the turkey on a baking sheet. Bake for 15 minutes.
At the end of the baking process, leave the rolls in the oven for 7 hours without opening the door.
When serving, sprinkle with herbs.

Chicken with soy sauce

Time: 6 hours.
Number of servings: 4 persons.
Calorie content of the dish: 145 kcal/100 g.
Purpose: snack.
Cuisine: New York traditional.
Difficulty: easy.

This recipe has a shorter cooking time, due to the chosen meat - soft chicken does not require long heat treatment. The finished dish turns out to be very tender and tasty, but with a twist in taste resulting from the addition of soy sauce. Chicken pastrami is suitable both as an appetizer and as an element of breakfast - in a sandwich or scrambled eggs.

Ingredients:

chicken fillet – 2 pcs.;
milk – 1 l;
soy sauce – 6 tablespoons;
garlic – 4 cloves;
lime – 1 pc.;
paprika – 2 tsp;
nutmeg – 1 tsp;
sea salt - to taste.

Cooking method:

Wash the meat, dry it, remove films.
Soak the fillet in milk for 2 hours.
Peel the garlic and finely chop it with a knife. Squeeze the juice out of the lime.
Prepare the marinade: mix soy sauce, lime juice, paprika, nutmeg, salt and garlic. Stir.
Dry the chicken with a paper towel, place in a container with marinade and leave for 30 minutes.
Roll the breasts into a roll, tie them with thread and wrap them in foil, after pouring with the remaining marinade.
Preheat the oven to 180 degrees.
Bake the meat for 30 minutes, then cut the foil on top and leave it in the oven for another 3 hours.

Chicken pastrami with prunes

Time: 5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 150 kcal/100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

If you are tired of pastrami, then this recipe will save you: tender chicken breast combined with mustard, dried apricots and prunes creates an exquisite taste that any gourmet will enjoy. Choose juicy, fleshy prunes: you won’t get a tasty delicacy with dry dried fruit. You can add ground red pepper to the list of ingredients if you like spicy dishes.

Ingredients:

chicken breast – 800 g;
prunes – 50 g;
dried apricots – 30 g;
garlic – 3 cloves;
vegetable oil – 1 tbsp. l.;
mustard – 1 tbsp. l.;
salt – 1 tbsp. l.;
water – 1.5 l;
dried basil - 0.5 tbsp. l.;
ground black pepper – 0.5 tbsp. l.

Cooking method:

Rinse the meat, remove the skin.
Mix salt with water, immerse the breast there and leave for 2 hours to salt.
Rinse prunes and dried apricots thoroughly and soak if they are dry.
Peel the garlic and pass through a press.
Dry the chicken with paper towels, place garlic, dried apricots and prunes between the parts.
Mix dry spices with oil and mustard, mix thoroughly.
Roll up a meat roll and wrap it with thread.
Place chicken on foil and preheat oven to maximum temperature.
Coat the roll with marinade.
Form a boat from the foil, leaving the meat open at the top.
Bake the pastrami in the oven for 15 minutes, then let it cool there for 2 hours.

Chicken with mustard and paprika

Time: 15 hours.
Number of servings: 6 persons.
Calorie content of the dish: 160 kcal/100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

To implement this recipe, it is recommended to use Dijon mustard: it is not caustic, and its grains, melting in the mouth, leave a pleasant aftertaste. Honey enhances the taste of mustard, giving it greater richness, and paprika makes the dish spicier. This pastrami goes especially well with white wine as an appetizer, or for breakfast as an addition to toast.

Ingredients:

chicken fillet – 2 pcs.;
water – 2 glasses;
salt – 4 tsp;
vegetable oil – 2 tbsp. l.;
honey – 2 tsp;
nutmeg – 1.5 tsp;
paprika – 2 tsp;
Dijon mustard – 2 tbsp. l.;
garlic – 2 cloves.

Cooking method:

Make a saline solution: dilute salt in two glasses of water.
Wash and dry the chicken. Dip it into the solution and leave it overnight.
Melt the honey (if it is liquid, skip this step).
Remove the skin from the garlic and chop it with a knife.
Mix honey, mustard, vegetable oil, spices and garlic. Mix thoroughly.
Roll the chicken fillet into a roll using threads. Place on double layer foil.
Coat the pastrami with the marinade and pour the rest on top. Wrap tightly with foil.
Preheat the oven to 200 degrees.
Bake the finished dish for half an hour, then leave the pastrami to cool for another couple of hours.

Chicken breast in a slow cooker

Time: 15 hours.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Pastrami cooked in a slow cooker has an exquisite taste, is incredibly healthy, low in calories - suitable for those losing weight. This delicacy can be given to children without fear, because all the ingredients are completely natural. The delicacy can be used as part of a meat plate or as an independent appetizer dish, especially well paired with wine.

Ingredients:

chicken breast fillet – 700 g;
allspice black pepper – 5 pcs.;
water – 800 ml;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.;
coriander beans – 1 tsp;
cloves – 4 pcs.;
French mustard - 2 tbsp. l.;
sunflower oil – 2 tbsp. l.;
bay leaf – 2 pcs.

Cooking method:

Mix salt, sugar, bay leaf, coriander, cloves and black pepper. Pour in warm water, mix thoroughly.
Wash the meat and cut off a small part of the fillet.
Immerse the remaining large fillets in the marinating solution and leave in the refrigerator for 12 hours.
For the sauce, mix mustard with butter.
Dry the chicken, roll it up and secure with threads.
Coat the meat with sauce and place in a slow cooker.
Cook on the “stew” mode for 15 minutes, then keep on heat for another 2 hours until done, without opening the lid.

Cooking secrets

To ensure that the pastrami is truly tender and does not become dry, you must follow these rules:

For cooking, take only young meat, especially beef and pork. Mature meat is tougher, it will not be able to bake in a short time, and as it increases, it will become dry.
After marinating in the solution, always dry the meat thoroughly, otherwise the spices will slide off and the crust will end up with bald spots.
Bake the pastrami in food foil to prevent it from becoming dry.
After heat treatment, be sure to leave the finished dish in a switched off oven or slow cooker for several hours to make the meat more tender.
Soak the meat in the salt solution for several hours (up to a day). This will help maintain the juiciness of the meat and make it softer.

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Discuss

Pastrami - what is it and step-by-step recipes for preparing chicken, pork and beef at home

Many housewives think that culinary masterpieces and preparing delicacies are the domain of only professional chefs. Pork pastrami is considered one of these exquisite and “complex” dishes. In fact, you can prepare this dish at home. Even a novice housewife can cope here.

Today we will tell you what the main secrets are hidden in the recipe for homemade pork pastrami, what are the features of preparing this wonderful delicacy.

A little history

Many historical sources claim that many centuries ago, pork pastrami was not an expensive delicacy. People originally used corned beef as a method of storing meat. In those days, they had not even heard of refrigerators, so they looked for any available means that could extend the “life” of homemade meat preparations.

The first mentions of this dish were found in Romanian historical documents. Experts believe that the word has Turkic roots. It is known that the word “pastrima” or “basturma” was found in this language. Very often, mention of pastrami is found in historical military documents. It was this food that soldiers most often consumed. It was stored for a long time, tolerated temperature changes well, was filling and high in calories.

The meat used to prepare the dish varies from country to country. It is known that pork pastrami was popular in Romania. In other countries of the world, beef or chicken was more often used. The meat was marinated, sprinkled with a special set of spices and dried in the sun. The highlight of this dish is garlic and spices, which give the meat a specific taste.

Homemade pork pastrami, the recipe for which we will offer you today, is an excellent alternative to absolutely any meat dishes. This is also an excellent appetizer for the holiday table.

Spicy homemade pastrami

The delicacy that we will prepare today does not require any special culinary knowledge or skills. But as a result, you will get an amazingly tasty and aromatic dish that will surprise both the sophisticated culinary gourmet and the truly picky meat eater.

Today there are many cooking options; you can find a lot of methods and recommendations on how to cook pork pastrami at home. We suggest you prepare this dish according to an old classic recipe. Let’s immediately say that according to the traditional recipe, the dish turns out to be quite spicy, so if for some reason you cannot eat spicy food, just initially reduce the amount of “hot” ingredients.

Products required for cooking

Pork - two kilograms.
Ground black pepper - 3.5 tbsp. l.
A heaped tablespoon of mustard.
Four tablespoons of coriander.
Half a teaspoon of red hot pepper.
The same amount of ground cloves.
A pair of bay leaves.
A quarter teaspoon of cumin.
The same amount of ground ginger, the same amount of cinnamon.
250 grams of sugar.
200 grams of salt.
Five to six cloves of garlic.
100 grams of brown sugar.
One hundred grams of honey.
4 liters of water.
Two tbsp. spoons of fennel.

Step 1: Prepare the spice mixture

A set of fragrant and aromatic ingredients is one of the important points that should not be overlooked when preparing pork pastrami at home. To begin, the pepper, mustard and coriander are fried in a frying pan for five minutes. It must be clean and dry. After the aromatic ingredients are fried, transfer them to a mortar and grind. Experts advise not to use food processors, coffee grinders and other equipment to grind spices. Everything must be done by hand.

Choose a larger pan. Put crushed spices there. Add cloves and ginger, cumin and salt, bay leaf, red hot pepper, salt and cinnamon, brown and white sugar, garlic and honey. Pour water and put it on the stove. When the liquid boils, reduce the heat, mix thoroughly and cook the spices until the sugar and salt completely disappear. The brine is ready. Remove the pan from the stove.

Step 2. Meat

When the prepared aromatic brine has cooled, you can add meat to it. It is important to choose the right pan. The meat must be completely covered with liquid. Take a lid from another container, the size of which is slightly smaller than the one you chose for cooking the brine. We place it on the meat, making oppression. You can also place a jar filled with water on top. The future pork pastrami will remain in this state for five days. Place the container in a cool place. This could be a refrigerator or a balcony, weather permitting.

Step 3: Re-Marinate

After the meat has stood in the cold for five days, it should be removed, washed under running water and dried. Grind coriander, fennel, mustard and pepper in a mortar. Rub the meat piece with the prepared mixture and place it in the refrigerator for 12 hours. Don't forget to press down with pressure.

Step 4: Dutch oven

Of course, the traditional recipe calls for using the heat of the sun to finally cook the dish. But we are preparing pork pastrami at home, so instead of the heat of the sun we will use the oven. It should be heated to 180 degrees.

We take the meat out of the refrigerator. We wipe it and wrap it in foil. Now you need to send the piece to a hot oven for fifteen minutes. After the specified period of time, take out the pastrami and remove the foil. Place the meat back on the baking sheet or rack and bake without foil for half an hour.

Turn off the oven. Don't rush to open the oven. Don't release the precious "artificial sun" heat. The dish should sit in the roasting pan for about four more hours. Only then will it be finally ready.

The meat will cool for about two to three hours. The appetizer must be served cold and cut into thin small pieces.

Today is an opportunity to remember centuries-old culinary traditions and their origins, as well as enjoy the variety of tastes. Pastorma is usually served thinly sliced as a snack or base for sandwiches. This could be breakfast, lunch, dinner or a quick snack on the road. Preparing one of the many recipes with step-by-step photographs and detailed descriptions is quite simple and not troublesome.

The five most commonly used ingredients in recipes are:

A lean cut of boneless meat, a preheated oven, a set of spices to taste and food foil for baking - this is the minimum set that is required for cooking. To make homemade pasta juicy and tender, the meat tenderloin is pre-soaked in a saline solution for several hours or overnight, for at least three hours. Otherwise it will be dry. And traditional seasonings and ingredients for dressing use fresh or granulated garlic, pepper, honey, vegetable oil, paprika, and nutmeg.

Pastrami is a Jewish meat snack from Romania and Moldova, considered a delicacy. According to traditional cooking recipes, the meat is marinated, smoked and covered with peppers. The appetizer is served to the table in the form of thin slices. It is worth noting that postroma is prepared from beef, but there are recipes made from chicken, pork and even turkey. Homemade postroma recipes allow it to be cooked in the oven. In this topic, our chefs share postroma recipes with photos and step-by-step cooking instructions.

Homemade chicken pastrami

For the chicken pastrum

One chicken breast, boneless of course;
Three glasses of milk;
Three teaspoons of salt;
A tablespoon of olive oil;
A tablespoon of soy sauce;
A teaspoon of honey;
¼ teaspoon nutmeg;
A teaspoon of sweet paprika;
Lime juice, one tablespoon;
Three cloves of garlic

We will prepare chicken pastrami in this way:

Rinse the chicken breast well in running water, put the breast in a saucepan and add milk, let the chicken breast steep in the milk for about three hours. After that, the breast needs to be dried with a paper towel, then the breast needs to be tightly bandaged on all sides and in the middle with a thick thread.
Let's start preparing the marinade for homemade pastrami. For the marinade, mix honey and olive oil in a saucepan, add soy sauce, lime juice and nutmeg, paprika and squeeze the garlic. Mix everything well and coat the chicken breast well with this marinade. Leave to marinate for 15-20 minutes.
Then place the breast on a baking sheet and place in the oven, preheated to 220 degrees for half an hour.
After 20 minutes, turn off the oven and let our chicken breast sit in the oven for another 20 minutes.
We take it out, cut it into portions and serve it to the table.