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Pastrami
المقادير
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1 kg fillet or best cut of beef |
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3-4 garlic heads, peeled and crushed |
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2 tablespoons chili pepper, hot |
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1 cup salt |
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3/4 cup fenugreek |
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طريقه التحضير |
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Take fat off meat, drain well, make 2 or 3 very thin cuts on the surface. |
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Place meat in 1/4 cup salt to cover, coat completely, then unfold on a rack, and press it down with weight to remove moisture. |
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After 3-4 days, lift weight and wipe to dry meat. |
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Sew up meat, leaving a long piece to hang it from when ready. |
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Knead garlic with fenugreek, pepper, and remaining salt, untill you get a soft consistency. |
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Cover the meat with garlic mixture (1/2-1 cm thick) and hang it for further 3-4 days. And when well dries, the pastrami is ready. |
When meat dries, its shape varys depending on the way meat was cut and the weight rested upon it, but it is usually a rough spherical shape with a dark brown color.
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تعلقيقات المستخدمين
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