INGREDIENTS
- – Meals 0000 1 kg.
- – Barely heat water 500 to 550 cc.
- – Sugar 150 g.
- – Sal 40 g.
- – 180 cc oil.
- – Yeast 25 g.
- – Onion 2 models.
- – Poppy seeds 2 to three tbsp.
- – 1 Egg to color.
- Pastrami and pickles:
- – Roast lid 1 unit.
- Brine:
- – Water 4/5 L.
- – Coarse salt 200 g.
- – Remedy salt 6 g.
- – Laurel 5 leaves.
- – Garlic 1 head.
- – Black peppercorns.
- – Thyme / rosemary.
- – Cloves 4 models.
- Adobo:
- – Good quantity of paprika.
- – Papikra 1 cda.
- – Floor chili 1 tbsp.
- – Coriander seed 1 tbsp.
- – Dehydrated garlic 1 tbsp.
- – Black pepper.
- – Cinnamon 2 tbsp.
- – Olive oil c/n.
- – White wine.
- – Coriandro 2 cdas.
- Pickle:
- – Cucumber 1 unit.
- – Radish 10 models.
- – Carrot 1 unit.
- – Vinegar 2 cups.
- – Sugar 1 cup.
- – Water ½ cup.
- – Pepper combine.
- – Laurel.
Mr. Pletzalej
PROCEDURE:
1. In a big bowl, combine the flour, sugar and salt. Make a nicely and put the egg, oil and yeast beforehand combined with the water.
2. Combine the whole lot, stirring with a wood spoon till the elements are nicely mixed (approx. 5 to 10 minutes). The dough ought to be fairly moist and sticky.
3. Depart the riser coated with plastic wrap for 8 to 10 hours outdoors the fridge, in a cool, not scorching place.
4. After that point, flour a countertop nicely, flip the dough over, flour the highest, end gently deflating it together with your palms and stretch it with a 1.5 cm thick stick.
5. Reduce circles 6 to eight cm in diameter and place them rigorously, lifting them with a spatula, on a greased baking sheet. Cowl with a barely damp towel and let it rise for about half an hour.
6. In the meantime lower the onions into cubes.
7. Paint the floor with overwhelmed egg, add a teaspoon of onion, sprinkle with poppy seeds and cook dinner them in a excessive oven till they flip golden brown and flat (roughly 10 minutes).
Pastrami and pickles:
1. Take away the fats from the roast lid. Reduce and use the thickest half.
2. Take the meat to a big platter. Add a great quantity of positive salt, water, coarse salt, curing salt (you can’t use saltpeter and go away it within the fridge for two to three days, not more than that), bay leaves, crushed garlic and black peppercorns. Place within the fridge for 7 to 10 days, checking it daily and turning it.
3. After that point, rinse it beneath water to take away all of the brine.
4. Put the meat on a roasting pan or high-edged plate for the oven.
5. For the marinade, in a bowl make a combination of spices: paprika, paprika, cinnamon, coriander, black pepper, dehydrated garlic, floor chili, olive oil, combine and rub into the meat till it’s fully painted. Add the pink wine and canopy tightly with aluminum foil.
6. Prepare dinner within the oven for about 3 hours at a average temperature.
7. As soon as baked, it lasts as much as roughly 5 days within the fridge or you may fry it.
8. For the pickles: Deliver the vinegar to a boil with the sugar and seasonings. Add the cucumbers, carrots and radishes and let it boil for simply 2 minutes.
9. Let it cool and maintain it within the vinegar within the fridge.
10. Now all you need to do is get pleasure from a sandwich with some mustard, nicely loaded with pastrami and slices of candy and bitter cucumbers, radishes and carrots.
