PORK BELLY PASTRAMI RECIPE RECIPES

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HOMEMADE PASTRAMI FROM BRISKET - THE CURE - LEARN TO S…



Homemade Pastrami from Brisket - The Cure - Learn to S… image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 30 minutes

Number Of Ingredients 6

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

  • Trim the Brisket
  • Make the Curing Brine
  • Toast the Pickling Spices
  • Begin the Cure
  • The Wait

PLOUGHMAN'S LUNCH RECIPE | GOOD FOOD



Ploughman's lunch Recipe | Good Food image

Originally a British farm worker's packed lunch - crumbly, cloth-bound cheddar, strong pickles and tough bread - the ploughman's was promoted as a quick, easy pub meal in the late 1950s as part of a campaign to get Britons to eat more cheese. With the rise of casual eating, shared platters and craft beer - its ideal companion - the ploughman's is being put to work once again.

Provided by Jill Dupleix

Categories     Lunch

Total Time 30 minutes

Yield SERVES 2

Number Of Ingredients 10

A good farmhouse cheddar (such as Pyengana, Maffra, Isle of Mull) is the heart and soul of a ploughman's.
300g wedge cloth-bound cheddar
6 thick slices rare roast beef or leg ham
4 pink radishes
4 pickled onions, gherkin, cornichon, etc
2 hard-boiled eggs, peeled and halved
Sea salt and black pepper
Celery stalks and leaves
Crusty bread
Fruit chutney or piccalilli

Steps:

  • Just plonk it all on a big wooden sharing board, scatter sea salt and pepper over the eggs, and sit down and eat.

    Feel free to add watercress, fresh tomatoes, Branston Pickle, horseradish, hot mustard, Scotch eggs, cultured butter, pastrami, blue cheese, apples.

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