This isn’t quite pastrami — it’s even more tender and flavorful. At some point, you start questioning what's really in store-bought sausages, and living off grilled steaks alone just isn’t sustainable (meat lovers will understand). This baked meat is wonderfully soft, fairly lean, and genuinely wholesome.
You can cook it in a roasting sleeve or wrapped in foil. It works beautifully as both a hot main dish or a cold appetizer.
- 800 g — 1.2 kg of beef (back)
- a bunch of fresh thyme
- 1 carrot
- sea salt and freshly ground black pepper
Rinse the beef and pat it dry. Rub with salt and pepper. Place it in a roasting sleeve, lay thyme sprigs on top, and add the carrot beside it (whole is fine).
Bake for 1 hour and 40 minutes at 180°C (350°F). Don’t discard the juices — pour them into a container and freeze for later use.
This makes a perfect everyday meal. Serve it hot with a side dish, cold in slices, in sandwiches, pasta, risotto — even on pizza.
Rinse the beef and pat it dry. Rub with salt and pepper. Place it in a roasting sleeve, lay thyme sprigs on top, and add the carrot beside it (whole is fine).
Bake for 1 hour and 40 minutes at 180°C (350°F). Don’t discard the juices — pour them into a container and freeze for later use.
This makes a perfect everyday meal. Serve it hot with a side dish, cold in slices, in sandwiches, pasta, risotto — even on pizza.
