I never expected that such a simple and quick recipe Boiled brisket can end up surprising with a wonderful dish. If you ever cooked lard in onion peel and you liked it, then understand me. This brisket is made practically as well, only many different spices and aromatic herbs are used. I really liked that it perfectly fulfills the role of a snack, perfect for a quick and satisfying snack, as well as to create delicious sandwiches. And I want to note that such brisket is much tastier than any shop delicacy. And remember that it is better to choose young pork, with the least amount of fat, thin and soft skin, and also to have a lot of meat layers.
Ingredients:
- about 1 kg of pork belly
- 3 - 4 tablespoons salt for 1 liter of water
- seasonings, pepper to taste
- 1 head of garlic
Cooking method
We pour salt into ordinary cold water and add fragrant spices, bring it to a boil and reduce the heat. It is best to cut the brisket into small longitudinal pieces, so that it will cook faster and be more convenient for cutting. We put the pork in a quietly boiling brine so that it is completely in it and cook for about 25–30 minutes under the lid (this is on condition of not very large pieces, otherwise, be sure to increase the amount of time, otherwise it will remain raw inside).
Turn off the stove and leave so boiled meat in a saucepan until it cools completely. Then gently reach, dry with a paper towel and rub on all sides with spices and garlic. If you are cooking for holiday tablethen use more ground paprika. Each piece of boiled meat delicacy is wrapped in foil and stored in the refrigerator. Enjoy your meal.
Many of us just love smoked meats and other delicacies. But the benefits of smoked shop production is highly questionable. The fact is that the aroma and spicy taste present in these products is associated primarily with the presence of phenol and carbonyl compounds in them. Which exit? Everything is very simple: you can cook smoked sausages using traditional technology at home.
So, boiled smoked bacon is one of the cold appetizers, which you can easily make at home, because the recipe for its preparation is very simple.
How to choose the right meat?
In order for the exit dish to be tender, juicy and fragrant, it is necessary, first of all, to choose the right meat:
- brisket should be quite meaty to finished product turned out to be less fatty and more fragrant, because the meat is much faster soaked with spices than lard;
- the fat on the brisket should be white, the presence of yellowness indicates that the product is spoiled or it has been frozen many times;
- choose meat with no bone or with a small bone that has a fresh, clean smell and a dark red color.
Ways to cook brisket quite a lot. Today we will talk about the simplest of them, which will be under the force of even novice hostesses.
Ingredients Required:
- pork (brisket) - 1 kg;
- smoked sausage (can be replaced with wings) - 100 g;
- garlic - 1-2 heads;
- salt - 4 tbsp. l .;
- onion peel - 5 tbsp. l .;
- honey - 1 tsp;
- ground pepper - to taste;
- parsley (parsley root can be) - 100-150 g;
- bay leaf, coriander, mustard seeds - to taste.
Cooking:
Breast, cooked in this way, it turns out very delicate and fragrant. Such a dish will bring a lot of pleasure to your family, and guests who have tasted this treat will surely not be overlooked. culinary art mistress
See also:
Onion husks are used to give the meat a pleasant golden hue. However, there are recipes in which this ingredient does not apply. We offer you another simple way to cook brisket without onion peels.
Ingredients Required:
- pork loin;
- garlic;
- ground red and black pepper;
- coriander, clove, bay leaf;
- salt.
Cooking:
Your brisket is ready. Enjoy your meal!
A few words about smoked meats
Many housewives to give the bacon a special flavor of smoked meats in the recipe of cooking add liquid smoke. At this time, there is a lot of controversy over whether the use of this smoke flavor is absolutely safe for health. Here opinions diverge dramatically. Some believe that liquid smoke is a natural product that not only imparts ready meals the taste and flavor of smoked products, but also prolongs their shelf life.
However, many manufacturers add various dyes and chemical compounds to this flavor, which, of course, does not make it more beneficial for you and our health.
In any case, to use this additive or not - an individual choice of each. After all, we remember: all nutritionists adhere to the consensus that smoked products in a person’s diet should appear no more than 2 times a month. That is, if you eat dishes prepared in this way, only from time to time, your body will not react.
See also:
But note that cooked smoked bacon, cooked at home without any dubious additives, not only is not inferior in its taste to the store smoked foods, but also has a much more delicate flavor.
Cook with pleasure and be healthy!
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Among the meat products pork belly perceived by many as meat, suitable only for frying. But this is a misconception. Boiled brisket is a tasty and tender dish, which should be avoided except for those who are on a diet. True, in the process of cooking must follow some rules.
General principles of cooking boiled brisket
First, for cooking it is better to choose a not very fatty piece of brisket, the meat in it should be as much or more than lard. However, fat layers are also needed.
Secondly, before cooking, the brisket is often subjected to salting or some other preparatory treatment.
Thirdly, it is necessary to cook the brisket with the addition of various spices, which will give this tender meat a more distinct savory taste.
To cook a boiled brisket with a lot of spices, it is worth stitching a bag of two layers of gauze, boiling it in two or three waters to ensure that you get rid of the smell of the pharmacy and use it in this way. A piece of brisket should be overlaid with various spices (coriander, juniper, allspice, cloves, etc.) and, given some time, depending on the recipe, lie down with them under the yoke, carefully put everything together in a bag and cook. However, you can wrap the meat with spices in a piece of boiled gauze, or even boil it just by adding more spices to a small amount of water.
It is often advised bacon stuffed with, say, garlic. To do this, you need to make cuts deep into with a sharp knife and put thin slices of garlic in them. It is advisable to skip often enough, then your dish will taste better.
Recipe 1. Boiled brisket with ground pepper
Ingredients
Pork belly - 1 kg
Bay leaf - 5-6 leaves
Carnation - 5-6 buds
Black Peas - 10 Peas
Garlic - head
Ground black pepper
Paprika Powder
White pepper
(you can use the Pepper Blend Mill)
The number of ingredients is indicated approximately.
Cooking method
Rinse the brisket, brush the skin with a knife just in case.
Boil water, salt, add peppercorns, cloves and bay leaf. Cook for about 50-60 minutes, making sure that the water covers the meat all the time. In the process a piece of brisket is better to turn several times.
Leave in water until cool.
Remove boiled bacon from broth and rub with a mixture of peppers and finely chopped garlic. Very tightly wrapped in foil and left in the refrigerator overnight.
Such bacon can be served as a snack or as a side dish with vegetable garnish and horseradish or mustard.
Recipe 2. Cooked bacon with spices
Such boiled bacon can be served immediately after cooking and is both hot and cold.
Ingredients
Pork belly - 800 g
Onions - 1 large onion
Garlic - 1 big head
Lavrushka - 5-6 leaves
A large bunch of spicy greens (parsley, basil, rosemary, thyme - the choice of hostess)
Black Pepper Peas
Sweet Pepper
Cooking method
In boiling salted water put the onion and garlic, without peeling and cutting them, bay leaves, tied in a bunch of herbs, peppercorns. When the water boils again, put the brisket back there.
Boil for about 1.5 - 2 hours, making sure that the water does not boil over.
Remove the bacon from the broth and serve hot or cold to the table. If you wish to serve cold boiled brisket, let it cool in broth.
Recipe 3. Brisket, boiled in brine
This version of boiled brisket tastes differently from those suggested above and resembles boiled bacon.
Ingredients
Pork belly - about a kilo piece
Salt - at the rate of about 1 full big spoon per liter of water
Black Pepper Peas
Sweet Pepper Peas
Hot pepper - a piece
Bay leaves - 3-4 leaves
Onion - 1 piece
Cooking method
Dissolve the salt in hot water, put the onion, bay leaf and peppers cut in half. Put a piece of brisket and cook for about 40 minutes with a slightly noticeable boil.
Leave in brine for a day, after which get and use as cold snacks with horseradish, mustard or adzhika.
Recipe 4. Boiled brisket in onion peel
This is probably the most famous recipe for boiled bacon. The dish resembles to taste cooked smoked bacon, served cold, cut into slices.
Ingredients
About a kilo piece of pork belly
Husk 2-3 bulbs
Garlic - 1 head
Black pepper, cloves, coriander - to taste
A bunch of any spicy herbs
Cooking method
Onion peel immersed in cold water and boil it for about a quarter of an hour, then remove. To do this without difficulty, it is better to immediately lay the husks in a gauze bag or bundle. By the way, it is better to do the same when dyeing eggs for Easter.
Water salt. Put the head of garlic, peppers, and a bunch of herbs into the cloves. Put the bacon and cook it for about an hour.
Take the meat out of the broth, wrap in foil and leave in the fridge for a day. You can then cut the bacon into slices and eat as a cold dish.
Recipe 5. Boiled Brisket Rolls
This interesting and tasty dish can be prepared from a piece of brisket, if it is too thin for any other cooking option. To get a tasty boiled brisket roll, you will need a piece, you can with skin, about 3-4 cm thick, even thinner.
Ingredients
Thin piece of pork belly
Garlic - a lot, a couple of heads, or, if desired, more
Pepper Mix
Favorite greens such as parsley or basil
Bay leaf
Black Pepper Peas
Cooking method
Breast wash, scrape. If the skin is very hard, it is better to cut it. You can slightly beat off a piece, covering it with a film.
Garlic and greens chopped. Rub a piece of pork with salt and pepper, roll up a roll, tie up with white thread.
Boil salted water, add peppercorns and bay leaf to it, put the roll. Boil the meat for about an hour and a half, making sure that it is always completely submerged in water.
Cool in broth, remove, remove the thread. Cut into circles. Serve as a cold dish with horseradish or mustard or warming up in a frying pan.
Recipe 6. Boiled "Salty Brisket"
To cook boiled bacon according to this recipe, it will take several days: first, the meat should be salted, then cooked, then pickled for some time. But the taste is amazing.
Ingredients
Fleshy pork belly piece
Ground black pepper
Garlic - 1-2 heads
Cooking method
Rub a piece of pork belly with salt, sprinkle with black pepper, wrap in cling film and put in the fridge for two days.
Expand and place in boiling water. Boil for about an hour and a half, readiness to check, piercing with a knife. During the cooking time, the piece of meat should be turned over several times.
Get ready brisket and still hot generously nashpigovat garlic. Immediately put the meat sandpaper up under the oppression and refrigerate overnight. This brisket is good in the cold.
Recipe 7. Cooked bacon in spices
This boiled brisket can be eaten both cold and hot.
Ingredients
Pork belly - 1 kg
Salt - per liter of water 2 spoons with top
Sugar - per liter of water 2 spoons without top
Bay leaf - 4-5 leaves
Cardamom, anise, star anise, thyme - to taste
Dry mustard
Garlic - 5 + 5 cloves
Cooking method
Boil sugar, salt, mustard (a teaspoon without top), 5 cloves of garlic slices and all the spices in water. Cool it down.
Breast wash, scrape, cut into large pieces. Place these pieces in the marinade and refrigerate for five days. It is necessary to take the container daily and mix the meat, and if there is not enough liquid, add more.
After five days, get the brisket, shake off the remains of the marinade with a napkin. Sprinkle with spices and coat with chopped garlic. Then tightly wrap the meat first in cling film, then in foil. Put in a small amount of boiling salted water and cook for 45-60 minutes, making sure that the water does not boil.
Cool directly in the broth. Then take out the brisket foil and film and send to the refrigerator for a couple of hours. This dish can be used as a breakfast, put on bread, and you can also serve guests as a cold snack.
Recipe 8. Cooked spicy bacon
Another recipe for boiled bacon for breakfast or snacks.
Ingredients
Pork belly - 1 kg
Garlic - 5 cloves
Bay leaf
Salt - 100 g
Adjika - 2-3 tablespoons
Black pepper
Cooking method
Boil water, add spices and add bacon. Boil for about an hour. Cool it in water and put it under a lid in a cool place, but not in a fridge for two days.
Add salted boiled brisket from the brine, carefully blot with a towel and rub garlic mixed with adzhika with the help of crushed garlic.
Place the bacon in the food bag and leave in the tightly closed bag for a couple of hours at room temperature.
Put in the fridge. After the dish is well cooled, you can eat it with hot spices or just on a sandwich.
Recipe 9. Boiled Brisket with Beans and Lentils
This cooked bacon recipe is suitable for both lunch and a hearty dinner.
Ingredients
Pork belly - 1 kg
Red beans - 1 cup
Lentils green - 1 cup
Garlic - 1 head
Tomato paste - 2-3 tablespoons
Cooking method
Wash the beans and soak overnight. In the morning, pour fresh water and boil. Rinse lentils and an hour after the start of cooking red beans fall asleep in water. Rinse the brisket, scrape the skin, cut into small pieces and put it there. Boil for 40 minutes, only after that you can salt and add the chopped garlic. Boil another 10 minutes, stir tomato paste. Boil another literally a minute and turn off the fire. Give then under a lid at least 15 minutes.
Cooking time depends on many factors, so do not take these instructions as an immutable requirement. Willingness dishes should be checked.
Recipe 10. Boiled bacon with cabbage
For the preparation of this dish is better to take brisket without skin. However, if you really like the skin, you can first boil the brisket with it, then cut off the pelt and chop it with a knife, and cut the meat and fat, according to the recipe, into medium-sized pieces. Then add to the dish and then, and more. However, this is an amateur.
Ingredients
About a kilo of pork belly
Bay leaf - 3-4 pieces
Sauerkraut - 500 g
Capers - 3 tablespoons
Fresh white cabbage - 500 g
Black pepper peas - 10 pieces
Tomato paste - 5 tablespoons
Cooking method
Put bacon and seasonings in boiling water. Put the boil on a very low heat for 40 minutes. Meanwhile, put the sauerkraut in a saucepan or sauté pan with a little water. Many add there a couple of teaspoons of sugar.
Finely chop fresh cabbage. Put in a saucepan and mix with pickled. Add capers and tomato paste.
Brisket get out of the broth and cut into pieces of medium size. Add meat to the pan to the cabbage. Mix everything, pour broth so that it reaches the top of the cabbage and meat, but does not cover them.
Boil all together for about 10 minutes, until the cabbage is ready.
Boiled breast - subtleties and useful tips
Pork belly - very tasty and tender meat. Despite this, they should not really get carried away: it is still quite fat.
"Kill" the fatty taste of boiled brisket will help spicy seasonings (horseradish, mustard, adjika), tomato, sauerkrautgarlic spices. All of these supplements go well with brisket.
If you want, you can partially cut the fat and shake it into thin slices. By roasting them in a pan over low heat, you will get excellent edible fat and cracklings. Greaves will be a good addition to porridge, potatoes, cabbage, scrambled eggs, and fat can be used for frying or stewing (for example, meatballs) or for cooking stews in soups.
At the same time, you should not cut the fat from the brisket completely: the taste will be completely different.
I'm actually not a fan of fatty meat, especially when boiled, but there is one recipe for which it turns out so delicious that even I eat it with pleasure. The recipe is quite old, I don’t even remember how he got into our family. My mother was cooking it when I was still in school (i.e., VERY long time ago).
For this recipe, it is best to use pork belly - fat with streaks of meat, although in principle any fatty pork is suitable. In America, raw bacon can be bought only from the Chinese.
Sprinkle plenty of salt over the pork (I use kosher salt), put in a plastic bag and leave in the fridge for a few days. If there is a desire, then it is possible to pepper it and impose finely chopped garlic, but in principle, with one salt, it is already good.
Cook salted bacon in a small amount of lightly salted water until cooked - the meat should be easily pierced with a fork, but not fall apart. It usually takes me about 1.5 hours. If the water is not lightly salted, then the pork gets boiled taste. When cooking the breast should be completely submerged in water. I usually boil the skins up first, and turn the meat in the middle of the boil. Cook better under the lid on very low heat.
Remove the finished brisket from the liquid in which it was boiled, put it on a plate and immediately, without letting it cool, stuff it with garlic. Garlic cloves for this must be cut along into thin strips. For stuffing, I pierce the meat deeply with a sharp knife and immediately stuff the garlic into these cuts. It is better to scrape bacon from two sides - first from the side of the meat, and then from the side of the skin. The amount of garlic depends on personal preferences, but, in principle, the more, the tastier. Slices of garlic should be very thin, and should be stuffed often enough. Although, since the meat is still very hot during the mashing process, during the cooling period under the pressure it is soaked with the aroma of garlic, even if you fumbled a little with the masking and were too lazy to make often very thin slices of garlic.
Garlic-stuffed brisket should be put on a plate or board with the pelt upwards, covered with a second plate or board and put a load on top - I keep a cobblestone in a decent-sized house for this purpose. Leave the bacon under the load for several hours until it cools completely, and then put it in the refrigerator until it cools completely.
Serve very cold, cut into thin slices with mustard or horseradish. Thanks to salting, garlic and curing under load, both meat and fat acquire a pleasant taste and dense texture.
This is how salted fresh brisket looks like:
And so it looks in salted form (3-5 days in the refrigerator):
Boiled brisket, ready to be stuffed with garlic:
Breast tightly stuffed with garlic:
And put to cool under the load:
Chilled brisket under load.