Pastrami - 3 cooking recipes

Original recipes for homemade pasta will help housewives welcome guests with dignity and taste. Many years ago, our ancestors, who did not have refrigerators, used similar methods in order to keep meat fresh for as long as possible.

Pastrami

Today is an opportunity to remember centuries-old culinary traditions and their origins, as well as enjoy the variety of tastes. Pastorma is usually served thinly sliced ​​as an appetizer or base for sandwiches. This could be breakfast, lunch, dinner or a quick snack on the road. Preparing one of the many recipes with step-by-step photographs and detailed descriptions is quite simple and not troublesome.

A lean cut of boneless meat, a preheated oven, a set of spices to taste and food foil for baking - this is the minimum set that is required for cooking. To make homemade pasta juicy and tender, the meat tenderloin is pre-soaked in a saline solution for several hours or overnight, for at least three hours. Otherwise it will be dry. And traditional seasonings and ingredients for dressing use fresh or granulated garlic, pepper, honey, vegetable oil, paprika, and nutmeg.