Veal pastrami
10 servings
600 minutes
Veal pastrami is an exquisite dish of European cuisine that embodies tenderness and rich flavor. This method of preparing veal has roots in ancient marinating techniques where meat was aged in fermented dairy products for special softness. Kefir gently penetrates the fibers, filling them with a light tanginess. Slow cooking at low temperatures preserves juiciness and reveals the natural flavor of the veal. The cooled meat is sliced thinly and garnished with a fragrant mix of red onion, pepper, and wine vinegar, creating a harmony of spiciness and freshness. It is served as an independent appetizer or as part of complex gastronomic compositions. This dish is perfect for leisurely dinners where depth of flavor and refinement in preparation are appreciated.
1
Place the meat in a bowl, pour in the kefir, and let it sit for 2 hours.
- Lean veal: 2 kg
- Fat-free kefir: 1 l
2
Before cooking, clean the veal from the kefir.
- Lean veal: 2 kg
3
Bake in the oven at 62 degrees until done (this may take a very long time), cool down.
- Lean veal: 2 kg
4
Place the skillet on maximum heat, add chopped onion, pepper, and red vinegar. Cook for a minute and let it cool.
- Red onion: 1 head
- Ground black pepper: to taste
- Red wine vinegar: 1 teaspoon
5
Slice the meat into thin pieces and sprinkle with the prepared onion.
- Lean veal: 2 kg
- Red onion: 1 head
