Her kommer en opskrift på pastrami som jeg med held har lavet et par år, med et par råd til sidst:
Pastrami-Cured Steak
Like most recipes for curing, this one requires that the steak stand overnight for the flavors of the rich, peppery rub to permeate the meat; plan accordingly.
WINE RECOMMENDATION: A young California Zinfandel with lots of spice and fruit would pair best with this cured steak. Try the 1997 Geyser Peak Winemaker's Selection or the 1996 St. Francis Reserve Pagani Vineyard.
SERVINGS: 4
INGREDIENTS:
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1/2 teaspoon whole fenugreek seeds
10 garlic cloves, minced
2 tablespoons kosher salt
2 tablespoons light brown sugar
2 teaspoons minced fresh ginger
One 2-pound sirloin steak, about 1 1/4 inches thick
1 tablespoon vegetable oil
MAKE AHEAD
The cooked steak can be refrigerated overnight.
STEPS:
1. In a medium skillet, toast the coriander and mustard seeds, peppercorns and fenugreek over moderate heat until fragrant, about 1 minute. Transfer to a work surface to cool. Using the side of a chef's knife, coarsely crush the spices. Put the crushed spices in a bowl and add the garlic, kosher salt, brown sugar and ginger. Rub the mixture onto both sides of the steak and put the meat in a sturdy plastic bag. Refrigerate for at least 18 and up to 24 hours.
2. Scrape the seasoning mixture from the steak. Set a large cast-iron skillet over moderate heat for 3 minutes. Raise the heat to moderately high, add the oil and heat until almost smoking. Add the steak and cook until well-browned on the bottom, about 4 minutes. Lower the heat to moderate, turn the steak and cook until browned on the bottom, about 4 more minutes for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat across the grain and serve.
Mine kommentarer:
-Køb ca. 1 kg tyndsteg, (f.eks. Favør vacuumpakket)
-Rist korianderfrø, sennepskorn og sorte peberkorn ca. 1 minut, og kværn.
-Hæld blandingen af koriander, sennepskorn, sort peber og bukkehornsfrø. i en skål.
-Bland den med 2 spsk groft køkkensalt og 2 spsk farin.
-Kom 10 fed knuste hvidløg og 2 tsk revet ingefær i blandingen og rør det hele sammen.
-Smør tyndstegen med blandingen og kom den i en plastic frysepose. Læg den i køleskabet ca. 24 timer, og vend stegen nogle gange undervejs.
-Skrab det meste af krydderiblandingen af stegen, og steg den i ca. 6 minutter på hver side, nej:
Se revision forneden
-Lad stegen hvilen mindst 5 minutter. (Jeg lader den blive kold).
-Skær Pastramien i tynde skiver på tværs af muskelfibrene med pålægsmaskinen.
Per
PS: Ovenstående er den af mange opskrifter på Pastrami fra USA, som jeg fandt lettest at lave.
Jeg pakker 8 skiver ad gangen i polyethylen folie og frysen dem. Så har man til mange gange.
Serveringen er fra en af Karolines kogebøger.
Revision den 22 november 2001
Steg pastramien i ovn ved 160 oC til en centrumtemperatur på 60 oC.
Venlig hilsen
phaja