Veal rump cap pastrami

Making pastrami is not as difficult as it may seem.

Makes 1200g.

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No allergens or dietary requirements.

Ingredients

1200

g

veal rump cap

5

cloves

garlic

3

sprigs

rosemary

6

sprigs

thyme

3

leaves

bay leaf

4

cloves

16

g

black peppercorns

16

g

coriander seeds

60

g

coarse sea salt

as needed

sunflower oil

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