Tips for making pastrami:
The cut: Buy a female turkey breast or a plump chicken breast, about 600 grams (around 1.3 pounds), for a juicy result. Ask the butcher to shape it into an even cut, removing as much fat and cartilage as possible. You can also tie it or place it in butcher’s netting, but this is not mandatory.
The brine: Water, salt and sugar are essential, and it is important to make sure they fully dissolve in the water. This is your brining liquid, in which the meat should be soaked for six hours. To stay juicy, the meat needs moisture, which is why it is submerged in the liquid. The salt, among other things, helps tenderize the fibers and retain juiciness.
Oil and spices: Brush the meat with oil or the mixture of your choice, then roll it in a spice blend, which serves as the outer coating. It adds flavor to every bite but does not penetrate the meat.
Oven: Preheat the oven to 180°C (350°F) on convection with top and bottom heat. Place the meat in the hot oven, wrapped in parchment paper on both sides and also in aluminum foil. This is important to seal the meat so all its juices remain inside. After 20–25 minutes of roasting, raise the temperature to 220°C (425°F) and remove the parchment paper and foil so the meat can develop a golden color. Continue roasting this way for just five more minutes. How do you know it’s ready? Insert a skewer into the center of the meat and feel the texture.
Slicing: Even if you plan to eat the pastrami warm, do not slice it while it is hot. You must wait at least 15 minutes before slicing.
Storage: Store the pastrami in the refrigerator, tightly wrapped to prevent odors and drying out. The meat will keep well for up to a week.
Ingredients:
2 tablespoons Moroccan paprika (in oil)
2 tablespoons honey
1 tablespoon mustard seed
1 tablespoon plain Dijon mustard
4 Garlic cloves, chopped
1 teaspoon coarse salt
1 teaspoon garlic powder
3 tablespoons canola oil
Brine for pastrami:
1 liter water
3 Tablespoons fine salt
1 tablespoon sugar
Preparation:
Pastrami brine:
In a bowl, whisk all the ingredients thoroughly until the salt and sugar dissolve.
Soak the meat in the brine for 6 hours in the refrigerator, making sure it is completely covered.
Pastrami:
Sprinkle sea salt over the meat. Place the spices, oil, mustard and garlic in a bowl and mix thoroughly. Using your hands, spread the seasoning paste over the meat, making sure the entire surface is evenly coated.
Place the meat on a baking tray lined with parchment paper, then wrap it tightly in the parchment paper and aluminum foil so it is well sealed. Roast for 25 minutes at 180°C (350°F), then remove the covering and roast for an additional 5 minutes at 220°C (425°F).
Nofar Zohar is a chef and culinary consultant.