We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I washed the goose and chicken breast, dried it with kitchen towels. I mixed the garlic with the wine and spices, then I greased the pieces of meat well, covered the bowl with a foil and left it to cool for a day. Then I took them out and placed them on a gauze well greased with lard. I prepared the lard myself from the fat of a large gang. I soaked the gelatin in 100 ml of water for 10 minutes, then melted it in a bain-marie until it became homogeneous and poured it between the two pieces of meat. I placed the bay leaves on top. I wrapped them tightly in gauze and then rolled them in three rows of parchment paper, tying the roll tightly with string. I left the meat in the fridge for another 2 days.
In a tall bowl I put the roll of meat, a cup of water and a cup of red wine and put in the oven. When it started to boil, I turned on the low heat and left the tray for about 2 hours, turning the meat roll 10 minutes. I added water and wine around half the cooking time.
After removing the dish from the oven, leave it to cool, open the meat and put it in the fridge.
Here is the fillet made by Anca, and here is the pastry of Anisoara.
Traditional recipe for smoked duck pastrami
Smoked duck pastrami traditional recipe made only from meat and spices, pastrami from duck breast and thighs, chicken, turkey, goose, biblica. Written and video recipe. How to make duck pastrami?
I also smoked a few pieces of pork tenderloin . I found fresh, good muscle at the butcher's and I didn't miss the opportunity. We have a butcher's shop in Tulcea where we get Romanian meat, fresh, grilled pork, not scalded. If you want, I'll tell you where it is. We always find fresh beef belly there.
Traditional recipe for smoked duck pastrami
After the smoking time, boil the duck breast and thighs. Boil everything until it reaches 75 degrees Celsius inside. If you do not have a thermometer, the meat is cooked for about 15 minutes, for every inch of meat.
We have a large pot, 50 l, we put the water about a palm down and hang the smoke from a wooden grill. Put on the fire and cover with a lid. This is how it looks:
We have a meat thermometer that sticks to the meat and we see the temperature in the center. They can be found everywhere and are cheap. This is what our pastrami looks like when it is cooked. God, how good it smells!
To be tender, I recommend you prepare pan-fried sheep pastrami .
After draining well, the bird pastrami is vacuumed and put in the freezer. It can be stored for 3-4 months in the freezer.
We also send it to the children, and when we need it, we take out a piece in the evening, leave it in the fridge to thaw slowly and the next day it is only good to eat.
I recommend you to browse our recipes for meat dishes, I left the link above. We have everything, some recipes are newer, others older, some are made by us, but all are delicious.
I hug you with great pleasure and I am still waiting for you, to cook together the tastiest dishes.
Meteorologically, I'm at odds with the TVs. A hard Sunday was announced, with storms, low temperatures, the prologue of the Arctic frost promised by the Government.
But here I am, walking with Biba's puppies through Buziaş Park, only in my shirt. It's sunny, the wind is warm among the maples and it smells of raw and cooked food from a restaurant with steaks and a master chef.
So I gather my puppies and in a running step I park directly in the kitchen to produce something olfactory.
The smell of the restaurant, a steak icing, a low sauce, a clove of cumin, chilly peppers and cauliflower remained in my nostrils.
I have some of these in the house, I even have a handful of mutton pastrami from his mother, so I send the German woman to the TV.
(after half an hour)
Ufff! he didn't die.
I die of lust just reading the recipe, but when I see the picture.
All the best!
We like how you preserve vegetables, we saw on tvr, and we would also like new vegetable seeds, especially white eggplant and flower seeds dak you have
PIG PASTRAMA LA CUPTOR
Pork pastrami in the oven is one of our favorites when it comes to sausages. I try to make them at home as much as possible, even if I don't have a smoker or a suitable place to dry them. Anyway, it's not hard to get a delicious homemade pastrami, perfect for appetizer platters or packaged sandwiches.
If you do not like pork, you can prepare chicken breast pastrami (click).
- 1.5 kg boneless pork chop (whole piece)
- 2 tablespoons salt
- 2 teaspoons sugar
- 3 bay leaves
- 1 teaspoon black peppercorns
- 500 ml of water
- 4 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 teaspoons paprika
- 1 teaspoon ground pepper
- 1 teaspoon dried thyme
Sheep pastrami & icircn hot sauce
- sheep pastrami
- a jar of hot donut sauce
- a glass of wine
- 5-6 cloves of garlic
- Transylvanian dried vegetables
- 50 ml oil
- the water
The pastrami is sliced into small pieces.
Grease the pan with oil, add the pieces of pastrami, add the sliced garlic, thyme and icircn, the wine and fill with water, so as to completely cover the meat. Season with salt (if the pastrami is not salty enough) and with dried Transylvanian vegetables. Bring to a simmer until the juice is almost completely reduced.