Beef pastrami

How to make beef pastrami at home? Prepare all the ingredients for the recipe. It is best to use beef tenderloin, from which the finished dish turns out to be especially tasty.

Rinse beef under running water and pat dry. I had a large piece of meat, so I cut it into two halves. Put the meat in a glass tray and sprinkle with salt. I took in addition to rock salt 0.5 tsp. nitrite.

Rub the pieces on all sides with salt.

Cover the tray with cling film and place in the refrigerator. Leave the meat to marinate for 3 days. Turn the beef every day, drain the resulting juice and sprinkle with a little more salt.

After 3 days, rinse the meat, fill it with cold water and leave to soak for 3 hours. Change the water every hour if possible.

Next, you need to remove excess liquid from the beef. To do this, lay paper towels on the grate from the oven, put pieces of beef on top, cover with a few more layers of napkins on top and set oppression (I used a pot of water). Leave it like this for an hour and a half. In the process, change paper napkins 2-3 times.

Hang the beef in a dry, ventilated place for three to four days. You can optionally pre-tie the pieces with a tourniquet to give them a more even shape.

When the beef is dry, proceed to the next step of cooking. Make a spicy paste. In a deep bowl, mix together the fenugreek, garlic powder, paprika, cayenne and salt.

Gradually add hot water, stirring constantly. Take enough water so that you get a paste in consistency like sour cream. Leave until the paste has cooled down.

Apply a thick layer of aromatic paste to the beef with a silicone brush. Wait for everything to dry and apply a thick second layer.

Hang the meat in a ventilated, dry place for one and a half to two weeks (I dried in the attic).

Ready beef should be firm to the touch, but at the same time elastic. Homemade pastrami is ready.

Cut pastrami into thin slices and serve! Store leftover meat in a cool place.