1,1-1.4kg brisket. I used salt beef here pepper, ground coriander, smoked paprika
Creamy potato bake. Potatoes onion cream salt and pepper. I don't usually put mustard powder in my potato bake but I felt like this for the "pastrami"
Slice thinly and serve with mustard and creamy potato bake. We also added creamed horseradish mixed in with the mustard as an afterthought at the table. Nice flavours
To a bowl add 1/4 cup ground coriander
Ground coriander
1-2 Tbls freshly ground black pepper
Pepper
2 Tbls smoked paprika
Smoked paprika
Put 4 cups of water into roasting pan with rack
Rub the spice mix all over the meat.
Leave to come to room temperature for 2 hours covered
Place on rack fat side down. The recipe calls for 3-4hours slow and low roasting
Place in 150°C preheated oven for 3-4 hours or until meat reaches internal temperature of 93.3‘°C.
Pat Boil potatoes in Salt water with skins on for 20 min. Leave to cool and peel. The skins are easier to remove this way and you also waste less potato
Wafer thin slice an onion
Salt pepper and mustard bottom of ovenproof dish
Slice potato about 5mm thick
Assembly time
Layer onion on top of seasoning
Arrange potatoes on top of onion and season between each potato layer until all the ingredients are used
Pour over 250ml (1 cup) of cream
Cover in foil and bake in preheated 180°C oven for 1 hour. Remove the foil and cook for an additional 20 min uncovered.
Creamy potato bake is a great acompanyment to a good casserole too.
Serve and enjoy. Leftovers can be used on sandwiches the next day. Great for snacking on a slice or two for hungry teenagers in between meals.
