With just two ingredients and a hands-off cooking method, this pastrami couldn’t be an easier main course.
The total package! It’s economical as far as meat is concerned, features just two ingredients (plus the meat), and is super crowd-pleasing. I got this recipe from a friend years ago and I can’t begin to tell you how many people it’s been shared with. It’s become a favorite staple in so many homes.
There’s no specific time when you can prepare and serve this. You can cook it all day and serve it during the week or save it for Friday night .
I haven’t tried it in a Crock-Pot if you want to serve it Shabbos day, but who knows, that might work! If you make it during the week, you can wrap it up and add it to your cholent once it’s already cooked.
Ok, let’s make this. It couldn’t be simpler. You’ll want to choose the Navel Pastrami that comes in the vacuum-sealed bag.
The Navel Pastrami that comes in a vacuum-sealed bag is fatty and pre-cooked. You can also find stores that cut a large roast into chunks if you don’t want such a large piece. This recipe works with those smaller chunks too!
In a small pot, combine the brown sugar and mustard. (Editor’s Note: We also tried simply combining the brown sugar and mustard in a bowl, without cooking in the pot, and pouring it over. We found that the results were similar.)
Remove the pastrami from the bag and place in a 9×13-inch pan. Pour sauce on top.
This will cook low and slow for 6-8 hours, but when it’s done, just slice it up into chunks and serve with the sauce!
That looks good!
It freezes well too! Just cover it tightly and freeze in the sauce. Remove from freezer and warm up (covered tightly) in oven. This can sit in the oven on a low temperature for a long time.
Keep that extra sauce for serving on the side (why not?)
Sweet and Tangy Pastrami
Ingredients
- 3-5 lbs Navel Pastrami in a vacuum bag
- 1 cup brown sugar
- 1 cup yellow mustard
Instructions
- Preheat oven to 225°F.
- In a small pot, combine brown sugar and mustard. Bring to a boil and mix. Pour over pastrami.
- Remove naval pastrami from bag. Pour sauce on top. Cover very tightly and bake for 6-8 hrs.
- This freezes well. Slice and freeze in the sauce. Remove from freezer and warm up (covered tightly) in oven. This can sit in the oven on a low temperature for a long time.
|