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Meat
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
If you don’t use pastrami on Pesach, this works great with ground beef too. Just add plenty of salt, pepper, garlic, and paprika to compensate for the seasoning that pastrami has in it.
3 red onions
1 teaspoon salt
2 teaspoons Gefen Garlic Powder
2 tablespoons Gefen Olive Oil, divided
2 6-ounce (170-gram) packages pastrami, cubed
2 tablespoons Gefen Maple Syrup
daikon cress (see note), arugula, or any other garnishing green
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper and set aside.
Cut the onions into thick rings, about 3/4-inch (one and 1/2-centimeters) thick, and lay them whole on the baking sheets, without separating out the rings.
Season with salt and garlic powder and drizzle with one tablespoon olive oil. Roast for 25 minutes or until the bottoms are golden brown.
Heat the remaining one tablespoon oil in a frying pan. Add the pastrami cubes and sauté until crispy. Add maple syrup and stir. Cook five minutes more.
Remove from heat and serve over grilled onions. Top generously with daikon cress.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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