Beef Pastrami

Step-by-step cooking

1. Step 1:

   

   Prepare the beef tenderloin.

2. Step 2:

   

   Put the meat in a glass tray, sprinkling with salt. Wrap the tray with cling film and put it in the refrigerator for 3 days. Take out the meat every day, turn it over, drain the juice, add salt.

3. Step 3:

   

   3 days have passed and the meat is well salted. Now put it in cold clean water to soak for 3 hours.

4. Step 4:

   

   Cover the grill from the oven with a paper towel folded several times, on which put the soaked meat. Cover it on top with several more layers of paper towel, on which put a cutting board, and put the load on top for 1-1.5 hours. This will help rid the meat of excess moisture. Paper towels need to be changed several times in the process.

5. Step 5:

   

   Tie the tenderloin, giving it a more even and dense shape. If you cook from an even piece of tenderloin, then you can do without this step by simply pulling the twine through the meat.

7. Step 6:

   

   Hang the meat in a dark, dry, ventilated place for 3 days or it can be wilted in a special device for 12 hours. The device can be purchased or made by yourself.

8. Step 7:

   

   In a bowl, mix fenugreek, paprika, garlic powder, cayenne pepper (crushed), salt. Pour in a little boiling water, mix, getting a pretty thick spicy paste. Wait until it cools down completely. After that, coat the tenderloin thickly with it, let the paste dry and apply a second layer, covering the poorly smeared places with an even layer. The thicker the paste layer, the sharper the pastrami will turn out in the end.

9. Step 8:

   

   Put the meat in a dry and ventilated place for 1.5-2 weeks. Determine the readiness of pastrami by touch - the meat should be quite tough, but retain some elasticity.

10. Step 9:

    

    Cut the pastrami into portions. Keep the rest in a cool place. Bon appetit!