Entree: Romania – Transylvania – Pastramă de oaie (Cured and smoked mutton traditionally simmered and finished roasted, served sliced often with mamaliga and cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) pastramă de oaie (cured mutton shoulder or leg)
- 8 cups (1.9 L) water, plus more as needed
- 1 large onion, halved
- 6 cloves garlic, crushed
- 3 bay leaves
- 1 tbsp (15 ml) black peppercorns
- 1 tsp (5 g) allspice berries
- 2 tbsp (30 ml) lard or butter
- 1 tbsp (15 ml) vegetable oil
- 1 cup (160 g) coarse cornmeal for mamaliga
- 4 cups (950 ml) water for mamaliga
- 1 tsp (5 g) salt for mamaliga, plus additional to taste
- 2 tbsp (30 g) butter for mamaliga
- 4 oz (115 g) telemea or feta-style cheese, crumbled
- Fresh parsley for garnish

Instructions

1. Rinse the pastramă under cold water to remove surface brine. Place in a large pot and cover with 8 cups (1.9 L) fresh water.
2. Add halved onion, crushed garlic, bay leaves, peppercorns, and allspice. Bring to a gentle simmer, skim any foam, cover partially, and simmer for 1.5–2 hours until meat is tender but still holds shape.
3. Preheat oven to 375°F (190°C). Remove pastramă from broth and reserve 1 cup (240 ml) of the cooking liquid. Pat the meat dry, rub with 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter, and place in a roasting pan with the reserved liquid.
4. Roast for 20–30 minutes to deepen color and concentrate flavors, basting once, until an internal temperature for reheated cured meat reaches about 160°F (71°C) and edges are slightly crisp. Remove and rest 10 minutes.
5. While the meat roasts, make mamaliga: bring 4 cups (950 ml) water to a boil with 1 tsp (5 g) salt. Slowly whisk in 1 cup (160 g) cornmeal, reduce heat to low, and cook, stirring frequently, 15–20 minutes until thick and smooth. Stir in 2 tbsp (30 g) butter.
6. Slice the pastramă thinly across the grain. Serve warm slices atop or alongside mamaliga, sprinkle with crumbled telemea or feta, garnish with parsley, and offer pan juices or reserved broth at the table.