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sv123
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 Thu, Jul 02 2015, 10:49 pm
I bought an uncooked pickled and seasoned navel pastrami and I'm trying to find the best method of cooking it! I searched on imamother and found many different opinions.. Some cook it in the bag and some cook it without it. What's the best method that will make it really soft and juicy? I'd prefer to cook it in the oven as opposed to the stove or crockpot. Thanks!
Last edited by sv123 on Thu, Jul 02 2015, 11:54 pm; edited 1 time in total
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IMHopinion
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Thu, Jul 02 2015, 11:11 pm
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How big is it and is it vacuum packed in a sealed bag?
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sv123
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Thu, Jul 02 2015, 11:20 pm
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Yeah it's vacuum packed and it's about 2 lbs. I've never made this before so I'm really clueless about how to make it
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IMHopinion
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Thu, Jul 02 2015, 11:23 pm
I believe you are just supposed to cook it in plain water.
It has the pickling flavors. Should be good.
I cook a small piece in my cholent sometimes.
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sleepless
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Thu, Jul 02 2015, 11:43 pm
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In the bag. Put the vacuum packed pastrami in a pan of water. Cover tightly and cook it overnight
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naomi6
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Fri, Jul 03 2015, 12:05 am
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I heard people put it in the cholent supposed to be delicious
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ra_mom
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Fri, Jul 03 2015, 7:10 pm
My butcher said to slow cook it for 20 hours. I didn't buy it but those were his instructions.
You can probably put the sealed bag in a pan with water 3/4 up, cover tightly, and leave the oven on 200 degrees.
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