Assorted platter with homemade pastrama
Delicious Recipe for a Mixed Platter with Homemade Pastrama
When it comes to holiday dishes or festive meals, a mixed platter featuring homemade pastrama is always a winning choice. This recipe not only combines the flavors of pork, beef, and poultry, but also adds a touch of refinement through the preparation technique. So, let's explore the necessary steps to create a delicious homemade pastrama, perfect for impressing family and friends.
Preparation time: 30 minutes
Marinating time: 48 hours
Cooking time: 2 hours
Total: 50 hours and 30 minutes
Servings: 8-10
Necessary Ingredients:
- Meat:
- 800 g pork (choose tenderloin from the leg or back)
- 800 g beef
- 800 g chicken or turkey breast
- Pork caul: 500 g
- Pork fat: 100 g (preferably from the belly)
- Gelatin: 1 packet (about 10 g, use 2/3 of it)
Marinade Spices (your choice!):
- Garlic (crushed)
- Bay leaves
- Aromatic black pepper
- Basil
- Ground red pepper
- Chopped thyme
- Ground black pepper
- Adjika (or other spicy seasonings)
- Oregano
Useful Items:
- Parchment paper or an empty flour bag
- White kitchen twine
Preparation Steps:
1. Selecting the Meat
Choose high-quality meat, as it will influence the final taste of the dish. I recommend opting for pork tenderloin, beef, and poultry breast, all having a similar weight and shape. This will help ensure even cooking.
2. Washing and Preparing the Meat
Thoroughly wash all pieces of meat under cold running water to remove any impurities. Pat them dry with a paper towel to remove excess moisture.
3. Marinating the Meat
In a bowl, mix the crushed garlic with your preferred spices. Personally, I love the combination of garlic with black pepper and basil, but feel free to experiment with what you have on hand.
4. Preparing the Gelatin
Soak a packet of gelatin in half the amount of water specified on the package. Gently heat until completely dissolved, but do not boil.
5. Shaping the Meat
Each piece of meat will be shaped with a knife to obtain an elongated form. This will help bind the meat pieces together, creating a thick "bologna" that is much tastier.
6. Greasing and Assembling
Coat each piece with the spice and gelatin mixture, ensuring they are evenly covered. On a wooden board, lay out the pork caul and arrange the meat pieces, making sure the poultry breast is in the center.
7. Wrapping
Grease each piece of meat with gelatin on the side that will be adhered. Sprinkle with aromatic black pepper and join all pieces together. Wrap them tightly in the caul, and if you don't have caul, a clean cheesecloth greased with fat will do the job.
8. Wrapping Again
After wrapping the meat, tightly wrap it in greased parchment paper, making sure it is airtight. Tie it securely with white twine to keep the composition compact.
9. Refrigerating
Place the wrapped package in the refrigerator for 48 hours to allow the flavors to penetrate the meat.
10. Baking
Once the meat has marinated, preheat the oven to 250 °C. Place the package in a deep baking dish and pour in a little oil and a cup of water mixed with wine or beer (choose your preferred option). Bake for the first 20 minutes at 250 °C, then reduce the temperature to 150-180 °C and continue baking for 1.5 hours.
11. Care During Baking
During baking, periodically pour the water and wine or beer mixture over the package, turning it over to avoid smoking and ensure even cooking. It is crucial not to open the package, as this will help with the natural browning of the meat.
12. Cooling and Pressing
Once the meat is done, turn off the oven and let the package cool inside. After it has cooled, remove the package and place it under a weight (for example, another heavy container) for 2-3 hours.
13. Slicing and Serving
After pressing, remove the twine and paper. The meat will slice easily into thin pieces and can be garnished with fresh vegetables or pickles.
Useful Tips:
- If you want to customize the recipe, you can add spices like cumin or paprika for a different flavor.
- Presentation is just as important as preparation. Arrange the slices of pastrama on a beautiful platter, alongside colorful pickles and fresh bread.
- This mixed platter is perfect to be served with a glass of red wine or a cold beer, but it can also be adapted for a lunch table with a green salad.
Nutritional Benefits:
This homemade pastrama is an excellent source of protein, with a high content of B vitamins, essential for the health of the nervous system and metabolism. Additionally, being homemade, you know exactly what ingredients you used, allowing you to control sodium and fat intake.
Frequently Asked Questions:
- Can I use other types of meat?
Of course! If you wish, you can experiment with lamb or other types of poultry.
- What is the best way to store it?
Pastrama can be stored in the refrigerator for a few days, but you can freeze it to keep it fresh for a longer time.
- How can I make the pastrama spicier?
Add more red pepper or spicy seasonings to the marinade mixture.
Now that you have all the necessary information, you are ready to impress your guests with a mixed platter featuring homemade pastrama. Remember, cooking is an art, and each recipe tells a story. Enjoy your meal!
Ingredients: 800 g of pork meat 800 g of beef meat 800 g of chicken or turkey breast 500 g of pork belly 100 g of pork lard from the belly Different spices for marinating the meat: garlic bay leaf aromatic black pepper basil ground red pepper crushed thyme ground black pepper adjika oregano baking paper (parchment) or an empty package from flour gelatin one packet (about 2/3 of it is used) for 2.4 kg of meat
