6 Servings
3 Hours
Allergens
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.
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.
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.
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?
You can cook it tightly covered with parchment paper.
I would love to make this as my husband loved Pastrami when we are in New York. However, we live in England. What engycut if meet do I use
Hi, can this recipe be done with any pickled meat?
can u do
this with pickeled corn beef roast?
Yes, would love to know the answer to this too.
Can I use this recipe on a pastrami Kolichel
Yes, however, the cooking time may be a little different.
Quick and easy pastrami recipe! Oh! did I mention DELICIOUS???????? This is one amazing recipe! Highly recommended for any occasion!
#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!
Thanks for the feedback Jessica.
What type of pastrami roast?
only navel? or will others work too?
I think either will work.