Gastronomixs

Rump cap pastrami

Pastrami is originally a Romanian dish in which the meat is brined and smoked. It is hugely popular in the United States, particularly in New York City, where many different variations can be found used as sandwich fillings.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Rump cap pastrami

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Ingredients

1

kg

beef rump cap

200

g

coarse sea salt

30

g

dark caster sugar

10

g

garlic, finely chopped

10

g

fennel seeds

10

g

coriander

15

g

black pepper

10

 

cloves

5

g

cumin

½

bunch

basil

40

g

wood chips for smoking

Preparation method

  • Put the garlic, herbs, and spices in a mortar and crush everything into a paste.
  • Then mix with the caster sugar and coarse sea salt.
  • Rub the rump cap generously with the paste, firmly massaging the meat.
  • Marinate for approx. 48 hours.
  • Remove the meat from the marinade and rinse with cold water.
  • Cook in the oven until done, using a core temperature gauge: 90°C outside temperature, 42°C core temperature.
  • Cold-smoke the rump cap for two hours.

Serving suggestions

  • Serve with gherkins as a snack with drinks.
  • To fill a pastrami sandwich. Delicious with an aubergine or courgette and roasted sweet pepper cream.

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