Go to the Recipe: Pastrami Bites
Made this recipe with a venison top round. The pastrami was spectacular! The red cabbage puree is sublime and I will use it on a variety of dished. I was disappointed with the pickled mustard seed, The mustard flavor was totally washed out and it could have been pickled "anything", when it was done. Made the pumpernickel crisps with homemade bread. I don't have a deli slicer, so I sliced it as thin as I could but I had to use my dehydrator to get it crisp. All in all, it was a great success.
Is this supposed to be served warm or cold?
Never mind, I just re-read the recipe and saw to keep the pastrami warm. Thanks anyway.
what specific leaves did you use for the garnish?
