Menu Enter a recipe name, ingredient, keyword...

A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Pastrami 25/30

© Getty Images

Pastrami

It's easy to forget that deli meats were once part of a larger hunk of meat at some point, but then again, they couldn't have come from anywhere else. Pastrami is traditionally taken from the short plate, due to its rich flavor and balanced lean-fat ratio. It's prepared by first brining the meat, partially drying it, then seasoning with herbs and spices. Finally, it's smoked and then steamed, to break down the connective tissues into gelatin. In the Southern United States, it's probably more common to see beef brisket pastrami. 


More steaming articles



Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!