Pastroma – what is it and step-by-step recipes for making chicken, pork and beef at home

The content of the article

• What is pastrome
• Pastrami Recipes
• From chicken breast at home
• Pork
• From beef
• Chicken in wine marinade
• Tender turkey pastroma
• Chicken with Soy Sauce
• Chicken pastrami with prunes
• From chicken with mustard and paprika
• From chicken breast in a slow cooker
• Cooking secrets

One way to preserve the freshness of meat for longer and give it a rich, piquant taste is to make it a pastroma. For its preparation, you can use any meat: chicken, beef, turkey, pork, etc. The most popular is a pastrami made from chicken fillet, but in the original version it was prepared from beef. Do not confuse this dish with basturma. The latter is prepared using a different technology; only beef is used for its preparation.

What is pastrome

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

Pastrami Recipes

The original method of preparation is simple, only beef, marinade and a mixture of peppers are used for it. 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 sweetish or spicy, the taste – saturated or implicitly expressed.

From chicken breast at home

• Time: 8 hours 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 140 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Jewish.
• Difficulty: Easy.

Pastrami at home is a replacement for sausage, which even those who lose 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 – so its taste is better revealed. Serving the dish is recommended as an appetizer to 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:

1. Salt water.
2. Wash the fillet, dip in a solution, refrigerate.
3. Soak in salt water for 7 hours, remove, dry.
4. In a small bowl, mix vegetable oil, honey and mustard.
5. Peel the garlic, pass through the press, add to the sauce.
6. Pour all the spices into the bowl, mix thoroughly.
7. Spread the meat with the resulting sauce.
8. Roll the chicken into a roll, tightly tie a thread.
9. Cover the baking sheet with parchment, put the fillet on it, pour over the remaining marinade.
10. Bake at 180-200 degrees for 15 minutes.
11. After baking, do not take out the finished dish and do not open the oven door for an hour.

Pork

• Time: 26 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 220 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Romanian.
• Difficulty: Easy.

Pork pastrami is ideal for alcoholic and non-alcoholic drinks, served on the festive table as a snack. For cooking, do not take a piece weighing more than 1 kg: it is poorly marinated and does not bake 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 tastier.

Ingredients:

• pork (neck) – 1 kg;
• paprika – 10 g;
• a mixture of seasonings for meat – 20 g;
• black pepper peas – 10 pcs.;
• bay leaf – 3 pcs.;
• mustard seeds – 2 tbsp. l .;
• vegetable oil – 2 tbsp. l .;
• water – 1.5 l;
• salt – 3 tbsp. l .;
• sugar – 1 tbsp. l .;
• vinegar – 1 tbsp. l.

Cooking method:

1. Prepare the marinade: boil the water, stir salt, sugar, vinegar in it, boil it for 2 minutes, remove from the stove and cool to room temperature.
2. Rinse and dry the meat, place it on the marinade, and add peppercorns and bay leaves there..
3. Let the pork marinate for 24 hours.
4. Mix all the dry spices, put the mustard seeds and pour in the vegetable oil, mix everything thoroughly.
5. The resulting mixture grate pork.
6. Preheat the oven to 180 degrees.
7. Wrap the meat in foil, place on a baking sheet, bake for 50 minutes.
8. At the end of baking, cut the foil, and dry the pastram in the oven for another 10 minutes.
9. Serve with garlic sauce.

From beef

• Time: 34 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Moldavian.
• Difficulty: Easy.

Beef pastrami is easily cooked at home. This juicy and tender snack is perfect for a festive feast. Serve it in a chilled form, cut into thin slices. The amount and composition of spices in the recipe can be adjusted to your taste to give the delicacy piquancy, saturation, or vice versa – 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;
• a mixture of Provencal herbs – 1 tsp;
• vegetable oil – 100 ml;
• water – 1 l;
• salt – 1 tbsp. l.

Cooking method:

1. Prepare the meat: cut off the film from it, rinse thoroughly.
2. Salt the water and dip the meat there. Substitute pickling for a day.
3. Remove the meat, dry and let it wind a little.
4. Peel and chop the garlic, add turmeric, coriander, pepper, paprika and Provence herbs to it. Pour in vegetable oil. Shuffle.
5. Coat the meat carefully with icing, pour over the remaining marinade.
6. Wrap beef in cling film.
7. Preheat the oven to 200 degrees for 20 minutes.
8. Bake meat for 25 minutes, but after that do not open the oven for another 3 hours.
9. Take out the delicacy after 3 hours, cut the foil and refrigerate for another 6 hours.

Chicken in wine marinade

• Time: 30 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 152 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Jewish.
• Difficulty: Easy.

Chicken pastrami cooked according to this recipe has a non-standard taste through the use of wine. You can add to the marinade both white wine and red – the main thing is that it is dry. Such a dish is suitable for serving on a festive table or for drinking at a family dinner. The pastrami can be used for sandwiches, supplement it with various drinks or add it to salads / pastes.

Ingredients:

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

Cooking method:

1. Rinse breast, dry, peel off films.
2. Mix wine, honey, spices, salt and pepper.
3. Peel the garlic, pass through a press, add to seasoning. Mix well.
4. Warm the marinade in the microwave or on the stove, but do not let it boil.
5. Soak the chicken for a day.
6. Roll the meat into a roll, dress it with plaits, put it in a baking dish.
7. Preheat the oven to 250 degrees.
8. Bake the roll for 25 minutes, then let it cool in the oven for 5 hours without opening the door.
9. Serve with Olives and Carrots.

Tender turkey pastroma

• Time: 20 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 130 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: New York Traditional.
• Difficulty: Easy.

Turkey pastrami is the most tender pastroma of all possible. In this delicacy, the maximum possible amount of juice is preserved, since the meat is not baked for a long time, but “reaches” in the residual heat. A dish can replace cold cuts on a festive table or bored sausage on morning sandwiches, because it is incredibly useful and is suitable even for those who are losing weight because of their low calorie content.

Ingredients:

• turkey breast fillet – 2 pcs.;
• salt – 2 tbsp. l .;
• bay leaf – 1 pc.;
• spicy mustard – 1 tbsp. l .;
• dry mix of spices 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:

1. Heat water, stir salt in it.
2. Crush the bay leaf into the marinade.
3. Rinse the meat and fill with brine. Leave for 12 hours to marinate, covered.
4. Take out the fillet, pat it with paper towels.
5. Mix mustard, black pepper, spices and paprika.
6. Spread the mixture with the resulting mixture.
7. Twist meat rolls and fix them with threads.
8. Preheat the oven to 250 degrees.
9. Place the turkey on a baking sheet. Bake for 15 minutes.
10. At the end of the baking process, leave the rolls in the oven for 7 hours without opening the door.
11. Serve sprinkled with herbs.

Chicken with Soy Sauce

• Time: 6 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 145 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: New York Traditional.
• Difficulty: Easy. ?

This recipe has a shorter cooking time, it is determined by the selected meat – soft chicken does not require a long heat treatment. The finished dish turns out to be very tender and tasty, but with a twist in the taste resulting from the addition of soy sauce. Chicken pastrami is suitable both as a snack and as an element of breakfast – in a sandwich or fried 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:

1. Wash the meat, dry it, peel the films.
2. Soak the fillet for 2 hours in milk.
3. Peel and finely chop the garlic with a knife. Squeeze juice out of lime.
4. Make marinade: mix soy sauce, lime juice, paprika, nutmeg, salt and garlic. Shuffle.
5. Dry the chicken with a paper towel, dip in a container with marinade and leave for 30 minutes.
6. Twist the breasts with a roll, tie with a thread and wrap with foil, after watering with the remaining marinade.
7. Preheat the oven to 180 degrees.
8. 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.
• Servings Per Container: 8 Persons.
• Calorie content: 150 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Jewish.
• Difficulty: Easy.

If you are fed up with pastrami, then this recipe will save you: tender chicken breast in combination with mustard, dried apricots and prunes forms an exquisite taste that will appeal to any gourmet. Choose a juicy, meaty prune: with a dried dried fruit, a delicious delicacy will not work. You can add red ground 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:

1. Rinse the meat, cleanse the skin.
2. Stir the salt with water, dip the breast there and leave for 2 hours for salting.
3. Rinse prunes and dried apricots thoroughly and soak if dry.
4. Peel and pass the garlic through a press.
5. Dry the chicken with paper towels, lay garlic, dried apricots and prunes between its parts.
6. Mix dry spices with oil and mustard, mix thoroughly.
7. Roll the meat roll, wrap it with thread.
8. Put chicken on foil, preheat oven to maximum temperature.
9. Coat the roll with marinade.
10. Form a boat out of foil, leaving the meat open on top.
11. Bake the pastram in the oven for 15 minutes, then let it cool there for 2 hours.

From chicken with mustard and paprika

• Time: 15 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 160 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Jewish.
• Difficulty: Easy.

To implement this recipe, Dijon mustard is recommended: it is not corrosive, and its grains, melting in the mouth, leave a pleasant aftertaste. Honey enhances the taste of mustard, giving it a greater saturation, and paprika makes the dish more spicy. This pastroma is especially suitable for white wine as an appetizer, 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:

1. Make a saline solution: dilute the salt in two glasses of water.
2. Wash and dry the chicken. Dip it in the solution and leave it overnight.
3. Melt the honey (if liquid, skip this step).
4. Free the garlic from the skin, chop with a knife.
5. Combine honey, mustard, vegetable oil, spices and garlic. Mix well.
6. Twist the chicken fillet with thread. Place on double layer foil.
7. Spread pastrami with marinade, pour the rest on top. Foil tightly.
8. Preheat the oven to 200 degrees.
9. Bake the finished dish for half an hour, after which leave the pastram to cool for another couple of hours.

From chicken breast in a slow cooker

• Time: 15 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Jewish.
• Difficulty: Easy.

Pastrami cooked in a slow cooker has a refined taste, incredibly healthy, low-calorie – suitable for losing weight. This delicacy can be given to children without fear, because all the ingredients are completely natural. Delicacy can be used as a component of a meat plate or as an independent appetizer, which goes well 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:

1. Combine salt, sugar, bay leaf, coriander, cloves and black pepper. Pour in warm water, mix thoroughly.
2. Wash the meat and cut a small portion of the fillet.
3. Immerse the remaining large fillets in the solution for pickling, leave for 12 hours in the refrigerator.
4. For the sauce, mix mustard with butter.
5. Dry the chicken, roll it and fix it with threads.
6. Spread the meat with sauce, place in a slow cooker.
7. Cook in the “quenching” mode for 15 minutes, then let it heat for another 2 hours until cooked, without opening the lid.

Cooking secrets

In order for the pastroma to turn out really tender and not become dry, the following rules must be observed:

1. For cooking, take only young meat, especially for beef and pork. Mature meat is tougher, it will not be able to bake in a short time, and when it is increased it will become dry.
2. After marinating in the solution, always dry the meat thoroughly, otherwise the spices will slip off of it, and the crust will turn out with bald spots.
3. Bake pastrami in food foil: it will not dry.
4. After heat treatment, be sure to leave the finished dish in the oven or multicooker turned off for several hours to make the meat more tender.
5. Soak the meat in saline for several hours (up to a day). This will help keep the meat juicier and make it softer..