Pastrami is a culinary masterpiece that transforms a humble cut of meat into a succulent, spice-crusted delicacy. While traditionally made from beef, this veal pastrami recipe offers a tender, subtly sweet variation that is perfect for sophisticated sandwiches, elegant charcuterie boards, or as a show-stopping main course. The secret lies in a two-day brine, a slow, low-temperature cooking process, and a final blast of heat to create a crackling spice crust. This recipe will guide you through every step to achieve restaurant-quality pastrami at home.
About This Recipe
This veal pastrami is inspired by traditional Jewish deli pastrami but uses leaner, more delicate veal. The absence of nitrite salt means the meat retains a rosy hue when cooked at a low temperature, ensuring a moist, tender texture. The spice blend—typically including coarsely ground black pepper, coriander, mustard seeds, and paprika—creates a bold, aromatic crust that contrasts beautifully with the mild meat. Perfect for holiday gatherings, picnics, or a refined lunch, this pastrami is a celebration of patience and precision.
Ingredients
- 1 kg veal (cleaned of membranes and sinews; a clean cut like top round or sirloin works best)
- For the brine:
- 1 liter water
- 100 g salt
- 50 g sugar
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon juniper berries (optional)
- 3 cloves garlic, crushed
- For the spice crust:
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon mustard seeds, lightly crushed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar (optional)
- 2 tablespoons olive oil (to coat)
Step-by-Step Instructions
Step 1: Prepare the Brine
Combine all brine ingredients in a saucepan. Bring to a boil, stirring to dissolve salt and sugar. Remove from heat and let cool completely. Strain the brine to remove solids.
Step 2: Brine the Veal
Place the cleaned veal in a non-reactive container. Pour the cooled brine over the meat, ensuring it is fully submerged. Cover and refrigerate for 48 hours. This long brine tenderizes the meat and infuses it with flavor.
Step 3: Slow Cook at Low Temperature
After brining, remove the veal and pat it dry. Place it in a baking dish or use a slow cooker. Cook at 60°C (140°F) for 10–12 hours, depending on thickness. A precision oven like a wall oven microwave combo with air fryer can maintain steady low heat. Alternatively, use a multicooker on the Yogurt" or "Slow Cook" setting. The goal is an internal temperature of around 55°C (130°F) for a rosy pink interior.
Step 4: Cool and Coat with Spices
Once cooked
