Kitchens of the world Food calories Cookery Books Kitchen goods

Pastrami

Cooking recipes / Second-course recipes / Meat dishes

Cut the tenderloin into 25-30 g pieces, chop the onions, mix with the meat, salt, pepper, add wine vinegar, bay leaf, allspice, mix and put in enameled or porcelain dishes. Put in a cold place for 2-3 days. Put the pickled meat on a spit and fry over hot charcoal, turning periodically to cook evenly.

soft meat - 340 g, onions - 30 g, wine vinegar - 30 g, parsley greens - 10 g, salt to taste, spices to taste, sauce to taste