PASTRAMI & SALT BEEF
Your Pastrami or Salt beef has been fully cooked and is ready to eat cold, we recommend reheating it until it is soft for maximum enjoyment
Whole joint - Keep the joint inside its vacuum bag, and submerge it into simmering water, until soft and piping hot. This takes 30-60mins, depending on the size piece you have.
Slices - Remove your piece from its vacuum bag, slice thinly across the grain (so the muscle fibres run perpendicular to your knife). Place the slices onto a plate, and steam in a bamboo or steel steamer, for 2 mins until the meat is piping hot. The rest can be tightly wrapped in cling film and used within 3 days, or sliced and frozen.
In cooking - Pastrami and salt beef are excellent ingredients and can add flavour to any dish. Try a Salt Beef hash, or use Pastrami in place of smoked bacon.
Our bagels are pre-boiled, and part-baked, ready for you to finish in your oven at home. They’ll keep in the freezer as they are. If you’d prefer to keep them frozen after you’ve finished them in the oven, slice them first and store in a freezer bag to be refreshed in a toaster.
To bake from frozen or defrosted - Preheat your oven to 210C. Place the bagels directly onto the grid shelf and bake for 10 minutes until golden brown. Leave to cool for at least 10 minutes before serving.