Have you ever wanted to make your own Pastrami?
We have come up with this great method that's cheap and turns out nearly every time a great result.
- 1 Corned Beef Silverside
- We typically use a 1.5 to 2kg piece
- 2 tablespoons Smoked Paprika
- 1 tablespoon Black Pepper
- 1 tablespoon Raw Sugar
- 1 tablespoon Mountain Pepper Leaf
- This is an Australian native ingredient and gives a nice lingering flavour to the meat
- 1 teaspoon Coarse Salt
- 2 tablespoons Oil
- Typically, we use a light oil like sun flower oil
- Set your oven temperature to 130ºc to 140ºc
- Space out the racks so that you can have a drip tray under the rack that the meat sits on.
- We normally put my spuds on the tray under to soak up the juices
- Trim any excess fat off the silverside, and pat dry with paper towel
- Place all your course spices and herbs in a mortar and pestle and grind into a medium powder
- About the consistency of ground coffee
- Now add in the fine ground spices and mix well
- On a baking tray, place the piece of meat and gently rub it all over with the oil
- Generously sprinkle the spice mix all over the meat, making sure you don’t miss any
- If you have a meat probe on your oven plug it in and set the cooked temperature to 85ºc and insert into the meat
- Place on a rack above the drip tray – Cook for 4 to 5 hours
- This is to allow the air to get to all sides of the meat and not create a ‘wet spot’ as the meat begins to drip
- The length of time will depend on the meat, if you have a probe feature the oven will stop automatically
- If you don’t have a temperature probe you want to cook it until when you push in a metal skewer that there is no resistance
- Take the meat out and wrap in aluminium foil and allow to cool unless like me you cannot wait that long, then let it rest for 30 minutes and slice and serve on fresh bread.