Hoy en la Cocina Judía: «Pastrón o Pastrami»

Pastrami (también llamado Pastrón) es un producto elaborado con carne roja (generalmente carne de ternera) sometido a proceso de salmuera.
El proceso de elaboración del pastrami es sencillo: se prensa la pieza de carne vacuna y se pone la carne en salazón a secar, se le agregan algunas especias tales como ajo, pimienta negra, paprika, albahaca; y finalmente se ahúma.

El nombre puede provenir etimológicamente del rumano del verbo «a pastra» (mantener, conservar) y pudo venir de inmigración judía de Besarabia (Rumania) en la segunda mitad del siglo XIX a EE. UU. y Latinoamérica.
Hoy en día se cocina con Pastrami en estas regiones de Rumania y se puede decir que son un distintivo claro de la cocina judía local.

Ingredientes
  • 1 tapa de asado de 1 a 1.5 Kg
Salmuera:
  • 100 gr de sal entrefina por litro de agua
  • Azúcar (La mitad de la cantidad que utilicen de sal)
  • 5 litros de agua
  • 5 dientes de ajo
  • Laurel al gusto
  • Pimienta negra en grano
  • Pimienta de Jamaica en grano
Otros ingredientes:
  • Pimentón dulce o pimentón dulce ahumado
  • Ají molido
  • aceite
  • ajo
  • Laurel Pimienta negra en grano
  • Pimienta de Jamaica en grano
  • Caldo en polvo de carne
  • Vino Tinto
  • Agua
Procedimiento
  1. Procedimiento, se desgrasa bien la tapa de asado y se hace una salmuera de 100 gr de sal entrefina por litro de agua y la mitad de azúcar, se sumerge en 5 lts de agua. Se le agregan unos 5 dientes de ajo fileteados o aplastados mejor o a gusto, laurel a gusto, pimienta negra en grano y de Jamaica
  2. 48 hs en refrigerador, dándole vuelta a las 24 hs y luego de esto lo sacan, lo lavamos bien y lo untamos con una mezcla de pimentón dulce o pimentón dulce ahumado, ají molido y aceite, se le agrega ajo, laurel las dos pimientas
  3.  un poco de caldo en polvo de carne, vino tinto si quieren y agua, cubrimos hasta la mitad con agua y envolvemos la fuente con papel de aluminio.
  4.  horno bajo precalentado, casi al minimo una hora u hora y media, si quieren luego de la coccion se lo prensa
  5. Luego se corta en fetas y se hace unos sandwiches de pastrami con mostaza casera, granos de mostaza macerados en vino blanco, miel,pepinos agridulces y pimiento rojo, todo cortado chiquito y se disfruta mas aún si es con pan pletzalaj.

Recetas Judías

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