I find pastrami roast to be a lot of fun, it’s a little bit different from the regular cuts I grew up with and it’s so flavorful (I often put one on top of my cholent. It’s unreal!) I bought this in Gourmet Glatt and they have stickers they put on meats educating you as to how best to make them. The sticker on their pastrami roast reads to add balsamic vinegar and brown sugar. I took their advice but added a bunch more ingredients to bring it up yet another notch.
Saucy Sweet Pastrami Roast
Recipe By Chanie Nayman
- Cooking and Prep: 3 h
- Serves: 6
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No Allergens
Ingredients (8)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Pastrami
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Cook pastrami in its bag according to your butcher’s instructions (about two hours in a 350 degrees Fahrenheit / 180 degrees Celsius oven). Allow to cool, then slice.
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To make sauce, heat olive oil in a frying pan over low heat. Add onion and sauté until golden. Add remaining ingredients and let simmer for about five minutes. Pour over sliced roast when ready to serve.
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Would like to know the answer to this too.
Sure! You may just have to adjust the cooking time depending on the cut and weight of the meat. -
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I think any pickled meat should work, you may have to adjust the time depending on the cut and weight.
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Yes, would love to know the answer to this too.
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Yes, however, the cooking time may be a little different.
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In It's bag?
Can you explain "cook in it's bag" ? I have never seen that here in Baltimore. What is the alternative for meat that is not packaged in a special bag?Replies:
You can cook it tightly covered with parchment paper. -
#winner
This happens to be an amazing and foolproof recipe- a fun way to change it up. Definitely recommend for a yom tov or special Shabbos!Replies:
Thanks for the feedback Jessica.
What type of pastrami roast? only navel? or will others work too?
I think either will work.
Please
Log in to post a review How'd it turn out? Write a review.
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I think any pickled meat should work, you may have to adjust the time depending on the cut and weight.
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Would like to know the answer to this too.
Sure! You may just have to adjust the cooking time depending on the cut and weight of the meat.
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Yes, would love to know the answer to this too.
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Yes, however, the cooking time may be a little different.
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#winner
This happens to be an amazing and foolproof recipe- a fun way to change it up. Definitely recommend for a yom tov or special Shabbos!Replies:
Thanks for the feedback Jessica.
What type of pastrami roast? only navel? or will others work too?
I think either will work.
Please
Log in to ask a question Write your question here
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In It's bag?
Can you explain "cook in it's bag" ? I have never seen that here in Baltimore. What is the alternative for meat that is not packaged in a special bag?Replies:
You can cook it tightly covered with parchment paper.
