22 Jun Home Made Pastrami

The pastrami is a delight of traditional Jewish cuisine. This recipe requires that the macerated meat be left in the refrigerator for 10 days. Once cooked, it can be served with red onions, dijon mustard and sweet and sour cucumbers.

Ingredients:
2 kilos of roast cap
3 tablespoons paprika
3 bay leaves
1 tablespoon salt for cooking
5 cloves of garlic
2 liters of red wine
black pepper
1 tablespoon of coarse salt
1 tablespoon of sugar
Water

Instructions:

Degrease the roast cap and place in a bowl until it is covered with paprika, bay leaf, salt, crushed garlic, pepper, coarse salt, sugar, a liter of wine and water.
Cover with plastic wrap and put into refrigerator for about 10 days.

Wash well and place in a bowl half full of with red wine. Bake in the oven, covered in aluminum foil, for about 3 hours on medium heat. Check the liquid.
Let it cool and cut into slices.

You can make pastrami sandwiches with homemade bread, onions, dijon mustard and sweet and sour cucumbers.