Here's krasivui piece femoral portion of beef I bought. Weight about 1.8 kg. Meat wash, soak paper towels.

Prepare the marinade. In a saucepan pour 125 ml (half a Cup) of water, put half the cinnamon sticks, 5 buds cloves and halved onion with the whole husk. Put on the fire.

While the marinade is boiling, in a large bowl, add mustard powder, black pepper, garlic powder, 3 Bay leaves, add the honey or dark molasses (I prefer to take the syrup of sugar beet) and pour soy sauce. Stir.

When the marinade in a saucepan to boil, remove from the heat and pour in the vinegar and pour into a bowl with soy sauce. And now this fragrant liquid dip our meat as Cleopatra in a bath of milk. Close the lid, remove the cold and for the first time forget about it. The calculation is as follows: 24 hours for one kilogram of meat. If suddenly remembered, opened the lid, turned the meat back in the fridge to set and forget.

My hefty slice bathed in the marinade for 36 hours. As you can see, the meat has darkened, salty, losing slightly in volume.

Take out the meat from the bowl with the marinade, soak a paper towel dry and put into a sleeve for baking. Tied tightly, top holes DO NOT. Put the meat on a baking sheet and put into a COLD oven. Preheat the oven to 90°C and again forget about the meat. What time? My piece of meat, it took 4.5 hours. At low temperature the meat is cooked somewhere around 2.5 - 3 hours.

Or rather just the readiness of meat is determined by the temperature in the middle of the piece. Temperature fried beef (ie no blood and the raw pink) reaches 80°C, regardless of the method of cooking, be it roasting, braising or boiling.

The meat is ready. Give our magic to pack a little stand and gather my thoughts. That's what it is, in a sweat, all smothered in fragrant nectar. Now the most important task is to collect the formed meat juice in a container, being careful not to spill. To do this, I carefully put the package of meat in the right size bowl and gently make him haemorrhage, slightly notched edge of the sleeve. Usually I send the juice to freeze, it goes from awesome sauce.

Fully cooled take out the meat from the sleeve, cut into slices and enjoy. Meat is tender, incredibly flavorful, absolutely not dry and has a very beautiful color. To be honest, tastier pastrami I didn't eat.