→ DIY brisket step by step recipe. How to prepare boiled smoked brisket at home

DIY brisket step by step recipe. How to prepare boiled smoked brisket at home

Among meat products Pork belly is perceived by many as meat suitable only for frying. But this is a mistaken opinion. Boiled brisket - tasty and delicate dish, which should only be avoided by those on a diet. True, during the cooking process you need to follow some rules.

General principles for cooking boiled brisket

Firstly, for cooking it is better to choose a piece of brisket that is not very fatty; it should contain the same amount or more meat than lard. However, layers of fat are also necessary.

Secondly, before cooking, the brisket is often subjected to salting or some other preparatory treatment.

Third, you need to cook the brisket with the addition of various spices that will give it tender meat more distinct savory taste.

To cook boiled brisket with a lot of spices, you should sew a bag from two layers of gauze, boil it in two or three waters to ensure that it gets rid of the pharmaceutical smell and use it that way. Cover a piece of brisket with various spices (coriander, juniper, allspice, cloves, etc.) and, after giving it some time, depending on the recipe, lie with them under pressure, carefully put everything together in a bag and cook like that. However, you can wrap the meat with spices in a piece of boiled gauze or even cook it just like that, adding more spices to a small amount of water.

It is often recommended to stuff the brisket with, say, garlic. To do this, make deep cuts with a sharp knife and insert thin slices of garlic into them. It is advisable to stir it often enough, then your dish will be tastier.

Recipe 1. Boiled brisket with ground pepper

Ingredients

Pork brisket – 1 kg

Bay leaf – 5-6 leaves

Cloves – 5-6 buds

Black peppercorns – 10 peas

Garlic - head

Ground black pepper

Paprika powder

White pepper

(you can use the Pepper Mix mill)

The amount of ingredients indicated is approximate.

Cooking method

Rinse the brisket and peel the skin with a knife just in case.

Boil water, add salt, peppercorns, cloves and bay leaves. Cook for approximately 50-60 minutes, making sure that the water covers the meat at all times. During the process, it is better to turn the piece of brisket several times.

Leave in water until cool.

Remove the boiled brisket from the broth and rub with a mixture of peppers and finely chopped garlic. Wrap very tightly in foil and leave in the refrigerator overnight.

This brisket can be served as an appetizer or as a second course with vegetable side dish and horseradish or mustard.

Recipe 2. Boiled brisket with spices

This boiled brisket can be served immediately after cooking and can be eaten either hot or cold.

Ingredients

Pork belly– 800 g

Onion – 1 large onion

Garlic – 1 large head

Bay leaf – 5-6 leaves

A large bunch of spicy herbs (parsley, basil, rosemary, thyme - the hostess’s choice)

Black peppercorns

Allspice peas

Cooking method

Place a head of onion and a head of garlic into boiling salted water, without peeling or cutting them, a bay leaf, herbs tied into a bunch, and peppercorns. When the water boils again, add the brisket.

Cook for approximately 1.5 - 2 hours, making sure that the water does not boil away.

Remove brisket from broth and serve hot or cold. If you would like to serve the cooked brisket cold, allow it to cool in the broth.

Recipe 3. Brisket boiled in brine

This version of boiled brisket differs in taste from those suggested above and is reminiscent of boiled lard.

Ingredients

Pork belly - about a kilogram piece

Salt - at the rate of approximately 1 full large spoon per liter of water

Black peppercorns

Allspice peas

Hot pepper - piece

Bay leaf – 3-4 leaves

Onion – 1 piece

Cooking method

Dissolve salt in hot water, add onion cut in half, bay leaf and peppers. Add a piece of brisket and cook for about 40 minutes at a barely noticeable boil.

Leave in brine for a day, then remove and use as cold snack with horseradish, mustard or adjika.

Recipe 4. Boiled brisket in onion skins

This is probably the most famous recipe boiled brisket. The dish tastes like boiled smoked brisket and is served cold, cut into slices.

Ingredients

About a kilogram piece of pork belly

Husk of 2-3 onions

Garlic – 1 head

Black pepper, cloves, coriander - to taste

A bunch of any herbs

Cooking method

Place the onion skins in cold water and boil it for about a quarter of an hour, then take it out. To do this without difficulty, it is better to immediately put the husks in a gauze bag or knot. By the way, when coloring eggs for Easter it is better to do the same.

Salt the water. Dip a head of garlic, peppers, and a bunch of herbs, disassembled into cloves, into it. Add the brisket and cook for about an hour.

Remove the meat from the broth, wrap in foil and leave in the refrigerator for a day. After this, you can cut the brisket into slices and eat it 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 preparation. To make a delicious boiled brisket roll, you will need a piece, possibly with skin, about 3-4 cm thick, or even thinner.

Ingredients

Thin piece of pork belly

Garlic - a lot, a couple of heads or, if desired, more

Pepper mixture

Favorite herbs, such as parsley or basil

Bay leaf

Black peppercorns

Cooking method

Wash the brisket and scrape it out. If the skin is very tough, it is better to cut it off. You can lightly beat the piece, covering it with film.

Chop the garlic and herbs. Rub a piece of pork with salt and pepper, roll it up and tie it with white thread.

Boil salted water, add peppercorns and bay leaves to it, place the roll. Cook the meat for about an hour and a half, making sure that it is always completely immersed in water.

Cool in the broth, remove and remove the thread. Cut into circles. Can be served as a cold dish with horseradish or mustard, or heated in a frying pan.

Recipe 6. Boiled brisket “Salty”

To prepare boiled brisket according to this recipe, it will take several days: first the meat must be salted, then boiled, then marinated for some more time. But the taste is amazing.

Ingredients

Meaty piece of pork belly

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 refrigerator for two days.

Unwrap and place in boiling water. Cook for about an hour and a half, check for readiness by piercing with a knife. During the cooking time, the piece of meat should be turned several times.

Take out the finished brisket and generously stuff it with garlic while still hot. Immediately place the meat, skin side up, under pressure and refrigerate overnight. This brisket is good cold.

Recipe 7. Boiled brisket in spices

This boiled brisket can be eaten either cold or hot.

Ingredients

Pork belly – 1 kg

Salt - 2 heaped spoons per liter of water

Sugar - 2 level spoons per liter of water

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 flat teaspoon), 5 cloves of garlic in pieces and all the spices in water. Cool.

Wash the brisket, scrape it, cut it into large pieces. Place these pieces in the marinade and refrigerate for five days. It is necessary to take out the container every day and mix the meat, and if the liquid becomes low, add more.

After five days, remove the brisket and shake off the remaining marinade with a napkin. Sprinkle with spices and coat with chopped garlic. Then wrap the meat tightly, first in cling film, then in foil. Place in a small amount of boiling salted water and cook for 45-60 minutes, making sure that the water does not boil away.

Cool directly in the broth. Then remove the brisket from the foil and film and place it in the refrigerator for a couple of hours. This dish can be used as breakfast, put on bread, or served to guests as a cold appetizer.

Recipe 8. Spicy boiled brisket

Another cooked brisket recipe for breakfast or snack.

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 brisket. Cook for about an hour. Cool in water and place covered in some cool place, but not in the refrigerator, for two days.

Remove the salted boiled brisket from the brine, pat thoroughly with a towel and rub with minced garlic mixed with adjika.

Place the brisket in a food bag and leave it in a loosely sealed bag for a couple of hours at room temperature.

Place in the refrigerator. Once the dish has cooled thoroughly, it can be eaten with spicy seasonings or simply on a sandwich.

Recipe 9. Boiled brisket with beans and lentils

This boiled brisket recipe is suitable for both lunch and a hearty dinner.

Ingredients

Pork belly – 1 kg

Red beans – 1 cup

Green lentils – 1 cup

Garlic – 1 head

Tomato paste – 2-3 tablespoons

Cooking method

Rinse the beans and soak overnight. In the morning, add fresh water and let it cook. Rinse the lentils and add the red beans to the water an hour after the start of cooking. Wash the brisket, scrape the skin, cut into small pieces and place there. Cook for 40 minutes, only after that you can add salt and add garlic cut into large pieces. Cook for another 10 minutes, stir in tomato paste. Boil for just another minute and turn off the heat. Let simmer covered for at least 15 minutes.

Cooking time depends on many factors, so do not take these instructions as an immutable requirement. The readiness of the dish should be checked.

Recipe 10. Boiled brisket with cabbage

To prepare this dish, it is better to take brisket without skin. However, if you really like the skin, you can first boil the brisket along with it, then cut off the skin and chop it with a knife, and cut the meat and lard into medium-sized pieces, according to the recipe. Then add both to the dish. However, this is not for everyone.

Ingredients

About a kilogram of pork belly

Bay leaf - 3-4 pieces

Sauerkraut – 500 g

Capers – 3 tablespoons

Fresh White cabbage– 500 g

Black peppercorns – 10 pieces

Tomato paste – 5 tablespoons

Cooking method

Place brisket and seasonings into boiling water. Cook over very low heat for about 40 minutes. Meanwhile, put the sauerkraut in a saucepan or saucepan to simmer with a little water. Many people add a couple of teaspoons of sugar there.

Finely chop fresh cabbage. Place in a saucepan and mix with sauerkraut. Add capers and tomato paste.

Remove the brisket from the broth and cut into medium-sized pieces. Add the meat to the pan with the cabbage. Mix everything, pour broth so that it reaches the top of the cabbage and meat, but does not cover them.

Boil everything together for about 10 minutes until the cabbage is done.

  • Pork belly is a very tasty and tender meat. Despite this, you shouldn’t get too carried away with it: it’s still quite fatty.
  • Hot seasonings (horseradish, mustard, adjika), tomato, sauerkraut, garlic, herbs. All of these additions go well with brisket.
  • If you want, you can partially cut off the fat and cut it into thin slices. By frying them in a frying pan over low heat, you will get excellent edible fat and cracklings. Cracklings will be a good addition to porridge, potatoes, cabbage, scrambled eggs, and the fat can be used for frying or stewing (for example, cutlets) or for cooking into soups.
  • At the same time, you should not cut off the fat from the brisket completely: the taste will not be the same.

Baked brisket cooked in the oven is sure to create an appetite: both hot and cold. A roll made from it will perfectly replace store-bought sausage on sandwiches. With just a little effort, they will be rewarded with compliments to the skillful cook.

How to bake brisket

Making a menu for festive table at home, there is no doubt about whether to bake the brisket in the oven. It will be successful regardless of what meat is chosen: pork, beef, chicken. Detailed recipes There are many with visual photos. You can always choose an option: first boil the meat and then bake it, use a sleeve, foil or baking sheet, limit yourself to garlic or let it soak in the aroma of herbs - it’s up to the housewife to choose.

Brisket for baking

Baking brisket is used for different dishes: soups, roasts, but its taste is best revealed when baked. The meat acquires flavor and juiciness, and to achieve this, you need to put in a little effort. The main question is how to choose brisket so that its freshness is beyond doubt, so that it has small layers and is moderately fatty. If you want to cook the food in a large piece, meat on the bone is suitable, if the roll is boneless. The harsh stuff can be beaten off and moistened lemon juice.

Brisket recipe in the oven

Almost any recipe for cooking brisket in the oven is good because it does not require the housewife to have any special ingredients for the meat. It is tasty and healthy even with a minimum of additives, uniform heat bakes it evenly, excess fat is rendered out, and the crust that forms is much safer than the one that appears when frying in a frying pan. In short, nutritionists advise baking, not frying. Worth checking out the recipes delicious meat.

Pork

Cooking pork belly in the oven is simple and quick because it is a tender, juicy product. When buying meat, you need to pay attention to the color: it should be pink, not dark and old, otherwise the dish will turn out tough. You don’t have to skimp on onions and garlic, because they add a special aroma to the baked delicacy. Lovers meat dishes eat this yummy with potatoes, other side dishes, fresh salad, just with bread.

Ingredients:

  • pork – 500 g;
  • onion, garlic - 1 head each;
  • salt, spices, pepper, bay leaf.

Cooking method:

  1. Prepare a spicy mixture of salt, spices, pepper.
  2. Rub the meat with aromatic seasoning mixture.
  3. Grease the bottom of the baking sheet with oil, place finely chopped onion, and place the meat on it, covered with a bay leaf.
  4. Fill cross-shaped punctures made with a thin knife with pieces of garlic.
  5. Pour half a glass of water onto a baking sheet and bake everything in the oven at 180 degrees for 1 hour 30 minutes.
  6. You can cover the baking dish with a lid - then you get brisket without a crust.

Baked in foil

How to bake pork belly in the oven? Foil is always a win-win option; baked meat turns out tasty, aromatic, and tender. How to cook brisket in the oven in foil? First of all, buy a good piece of meat, food foil, spices, read the recipes, step by step photos and get to work.

Ingredients:

  • pork – 700-800 g;
  • garlic – 2-3 cloves;
  • spices: pepper, ginger, chili powder - 1/3 tsp each;
  • paprika, suneli hops, coriander, salt, sugar - 0.5 tsp each;
  • bay leaf – 5-6 pcs.

Cooking method:

  1. Dry the washed brisket and stuff it with finely chopped garlic.
  2. Rub the meat with a mixture of salt, sugar and spices, let it sit for a while.
  3. Place on a sheet of foil, folded in half, cover with laurel leaves.
  4. Wrap in foil so that there are no gaps left.
  5. Preheat the oven to 200 degrees, bake for 20 minutes, then reduce the heat to 170 degrees, cook for another hour and a half.
  6. Turn off the oven, hold the meat for another 20 minutes. After that, remove and serve.

Baked chicken breast

Chicken breast in the oven can be cooked with various vegetables, fruits, and herbs. The most dietary part of chicken - the breast - goes well with broccoli, oranges, apples, tarragon, cream, honey, wine, and cheese. The main thing is to achieve a golden brown crust on top and juiciness inside. You can marinate it in advance or prepare a special sauce that will soak up tender pieces of meat. There are many options, the main thing is to maintain the specified temperature and not dry out the chicken.

Ingredients:

  • breast – 2 pcs.;
  • honey - 1 tbsp. l.;
  • lemon juice – 2 tbsp. l.;
  • soy sauce – 1 tbsp. l.;
  • ready mustard – 3 tsp;
  • mustard seeds – 1 tsp;
  • Provençal herbs – 1 tsp;
  • vegetable oil – 2 tbsp. l.;
  • ground black pepper - to taste.

Cooking method:

  1. Mix liquid honey, sauce, oil, lemon juice with seasonings and spices.
  2. Wash the breast, remove films and veins, if any, divide into parts, remove excess moisture.
  3. Pour over the marinade so that every piece is soaked with it. Place the pickled product in the cold for 2-3 hours.
  4. Place in a mold, preheat the oven to 180-190 degrees and cook for 1 hour.
  5. It is necessary to water the chicken with the juice formed on the baking sheet.
  6. The dish is served hot, best with mashed potatoes.

Pork in the sleeve

Baked dishes from a piece of pork with a layer are very tasty. Pork belly in a sleeve in the oven becomes juicy and aromatic. If you add other products and seasonings to it, you can decorate the table with a real delicacy. Vegetables are especially good with pork: they pick up the smell of herbs and are soaked in juice. This best side dish for baked meat. The process is labor-intensive, but a couple of times a month you can pamper your family with such a tasty treat.

Ingredients:

  • pork meat – 700-900 g;
  • onions – 4-5 pcs.;
  • carrots – 3-4 pcs.;
  • dried apricots - a handful;
  • garlic – 8 cloves;
  • salt, ground pepper
  • dry adjika:
  • ready mustard – 1 tsp;
  • mustard beans - 1 tbsp. l.;
  • vegetable oil – 2-3 tbsp. l.

Cooking method:

  1. Mix oil, mustard, spices, salt, chopped garlic, rub the brisket with this mixture.
  2. Leave for 1-2 hours in a cool place.
  3. Coarsely chop the peeled carrots.
  4. Cut the onions into 4 parts.
  5. Rinse and dry the dried apricots.
  6. Place the brisket in the sleeve, add onions, carrots, dried apricots there, tie the sleeve, make punctures in it.
  7. Cook in the oven for 1 hour.
  8. Cut the bag, pour the juice over the meat and continue baking for 20 minutes until browned.
  9. Place the delicacy on a dish and decorate with vegetables and herbs.

With potato

You can make a wonderful lunch by baking brisket with potatoes in the oven. At first you can try to cook it with a minimum of ingredients, and when the process is fully mastered, it is worth practicing using marinades, soy sauce, honey, cheese, tomatoes. You can bake it in a large piece, but portioned slices also look good. Here is one of the recipes with photos.

Ingredients:

  • potatoes – 400-500 g;
  • pork belly – 0.5 kg;
  • onions – 3 pcs.;
  • chicken broth - a glass;
  • salt, black pepper, seasonings - to taste;
  • greenery.

Cooking method:

  1. Cut the brisket into large pieces. Salt, sprinkle with spices, pepper, mix.
  2. Cut the peeled potatoes into large slices, place on a baking sheet, and pour in the broth.
  3. Place onion rings on the potatoes and add salt.
  4. Place the meat on the onion.
  5. Cover the pan with foil and bake at 170-180 degrees for 2-3 hours.
  6. 30 minutes before cooking, remove the foil to form a crispy crust.

Beef

Is beef brisket good in the oven? Someone will certainly reject this idea: they say, the meat is tough, fibrous, and requires a lot of time. And yet, it is often cooked; brisket in the oven turns out delicious. This means that it is important to choose the right product, prepare it for baking, maintain the required temperature and the allotted time.

Ingredients:

  • pulp – 1.5 kg
  • onions – 5 pcs.;
  • carrots – 5 pcs.;
  • garlic – 8 cloves.
  • semi-dry red wine – 3-4 tbsp. l.
  • vegetable oil – 8 tbsp. l.
  • tomatoes for sauce – 500 g.
  • marjoram, oregano - 0.5 tsp each.
  • salt, allspice.

Cooking method:

  1. Finely chop and fry an onion and one carrot. Add tomatoes, bring to a boil, add spices, garlic and salt, boil everything, then beat with a blender.
  2. Rub the brisket with black pepper and other seasonings.
  3. Fry the meat in a frying pan until golden brown, then coat it thickly with sauce.
  4. Cut the onion into rings and fry. Place meat, vegetables on it, sprinkle with garlic.
  5. Keep the roasting pan covered with foil for an hour and a half at 170 degrees.
  6. Cut the cooled brisket across the grain, place it back in the roasting pan, and bake for another hour and a half.

Baked beef brisket on the bone

There are not many recipes for preparing such a dish as beef brisket on the bone, baked in the oven, because beef is a much tougher meat than pork or chicken. You need to bake it for a long time, over low heat. A thick foil bag or sleeve will help preserve the juiciness. The meat is cooked properly in them. So you should be patient and pamper your family.

Ingredients:

  • beef – 1.5 kg;
  • onion – 1 pc.;
  • garlic – 3 cloves;
  • carrots – 1 pc.;
  • red wine or dark beer – 50-100 ml;
  • spices, pepper, salt - to taste.

Cooking method:

  1. Rinse the meat, cut off the veins and excess pieces of fat.
  2. Rub with a mixture of your favorite spices and salt.
  3. Stuff the brisket with some of the garlic.
  4. Vegetables – chop onions, carrots, chop garlic.
  5. Place the meat, bone side down, in a baking bag, cover with onions, garlic, and carrots.
  6. Pour in wine or beer.
  7. Bake at 140 degrees, 1 hour.
  8. After an hour, carefully pierce the bag to release steam. Bake for another one and a half to two hours. The meat will fall off the bone and become soft and aromatic.

A brisket roll in the oven turns out soft, juicy, aromatic, and piquant. You should choose a piece of meat that is not thick so that it can be conveniently rolled into a roll. You can cut along the thickness, without reaching the end, and unfold. You will get a long layer. This is what you should use to prepare this dish with high taste. Very tasty with spicy mustard, hot horseradish, and adjika. So, here is a roll recipe.

Ingredients:

  • pork belly – 1.5 kg;
  • chicken fillet – 205 g;
  • garlic – 10 g;
  • nut kernels – 60 g;
  • spices;
  • dry aromatic herbs.

Cooking method:

  1. Wash the pork and dry it. Use a knife to make deep cuts along the entire length of the piece.
  2. Mix aromatic spices and herbs, rub the meat on both sides.
  3. Place garlic into the cuts.
  4. Wrap in cling film and keep in the cold for a day.
  5. Finely chopped chicken fillet fill the cuts.
  6. To sprinkle walnuts prepared meat.
  7. Roll up, tie, wrap in foil, place on a baking sheet, bake for an hour and a half.
  8. Remove the cooled roll from foil and threads and cut into pieces.

Cooking brisket in the oven requires quality ingredients and time. It's worth listening to advice experienced chefs. It is better to buy fresh or chilled meat; a frozen product is much less juicy and elastic, especially if it is repeatedly frozen. To keep the brisket juicy and beautiful, you need to bake a thick or medium piece, where there is not much fat. It is best to take a cut weighing 1-3 kg. You can use meat with skin and bones, and remove them when serving.

Salt and black pepper are a mandatory set of spices for meat. To add a special aroma, you should use tarragon, paprika, thyme, bay leaf, and Provençal herbs. Garlic makes the brisket fragrant and spicy. If the meat is old and tough, you can pre-marinate it with lemon juice, wine, vinegar, or beat it by cutting it into pieces across the grain. Cooking time ranges from 1 to 4 hours, it depends on the weight and size of the piece and the characteristics of the recipe.

Video

Thanks to the presence of a thin layer of fat, the brisket becomes simply ideal for baking in the oven. During baking, melted lard soaks the meat and makes it soft and juicy. But to achieve unique taste You can eat meat only after marinating it first. And again, aromatic spices, garlic, seasonings and herbs come to the rescue. You can bake pork belly simply by marinating it and placing it on a baking sheet, or bake it in foil. Pork belly baked in the oven This recipe is very easy to prepare, and the finished meat will exceed all your expectations. Using this recipe, you can cook any part of the pork carcass. The pork chops, tenderloin, etc. will turn out delicious.

Ingredients:

  • Pork belly –700-800 gr.,
  • Mix of spices for meat – 20 g.,
  • French mustard beans - 2-3 tbsp. spoons,
  • Garlic – 1 head,
  • Sunflower oil – 2-3 tbsp. spoons,
  • Salt – 2 teaspoon

Pork belly baked in the oven - recipe

Add the spice mixture to the meat in a bowl. IN in this case I used a homemade spice blend of paprika, curry, black pepper, turmeric, cayenne, ground coriander, dried rosemary and thyme. This set of spices, of course, can be modified at your discretion. Add French beans to it.

Peel the garlic cloves and put them through a press into a bowl with the rest of the ingredients. Additionally, you can add chopped bay leaf.

Pour into the sauce sunflower oil. Stir the sauce.

To prevent the meat from being bland, add a little salt. Stir again.

Let's move on to the brisket. Rinse it with water. After this, dab it with a paper towel.

Brush the pork belly on all sides with the prepared marinade. To ensure that the brisket is properly saturated with the aroma of spices and marinated well, put it in the refrigerator for 4-5 hours. After this time it can be baked. Line a baking pan with parchment. Additionally, it can be lubricated with a small amount vegetable oil. Place the brisket.

Turn on the oven at 170C. As you can see, the oven temperature is low enough to allow the meat to cook well inside. Place the mold in the oven. Pork belly baked in the oven for 50 minutes - one hour. The finished baked brisket should look something like the one in the photo.

It is best to cut it after it has cooled. Serve it to the table by cutting it crosswise into thin pieces. And don't forget to serve it with spicy horseradish. By the way, the most delicious horseradish is cooked. Enjoy your meal.

Pork belly baked in the oven. Photo

You can also cook pork belly in foil with lemons. The taste of baked meat is simply amazing. The lemons will soak the meat and give it a citrus flavor, and thanks to the foil, the meat will be very juicy.

Ingredients:

  • Pork belly – 800-900 gr.,
  • Ground black pepper – 0.5 teaspoons,
  • Lemon – 1 pc.,
  • Salt – 2 teaspoons,
  • Garlic – 4-5 cloves,
  • Bay leaf (ground) – 1 teaspoon

Many of us simply adore smoked meats and other delicacies. But the benefits of store-bought smoked products are highly questionable. The fact is that the aroma present in these products and spicy taste associated primarily with the presence of phenol and carbonyl compounds in them. Which exit? Everything is extremely simple: you can prepare smoked and boiled products using traditional technology at home.

So, boiled-smoked brisket is one of the cold appetizers that can be easily made at home, because the recipe for its preparation is very simple.

How to choose the right meat?

In order for the final dish to be tender, juicy and aromatic, it is necessary, first of all, to choose the right meat:

  • the brisket should be quite meaty so that the finished product is less fatty and more flavorful, since meat is saturated with spices much faster than lard;
  • the fat on the brisket should be white; the presence of yellowness indicates that the product is spoiled or has been frozen many times;
  • Choose boneless or small boned meat that has a fresh, clean smell and dark red color.

Boiled-smoked brisket: recipe for cooking in onion skins

There are many ways to cook brisket. Today we will talk about the simplest of them, which even novice housewives can do.

Required ingredients:

  • 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 used) - 100-150 g;
  • bay leaf, coriander, mustard seeds - to taste.

Preparation:


Brisket cooked this way turns out very tender and flavorful. This dish will bring a lot of pleasure to your family, and guests who taste this treat will certainly not ignore the culinary art of the hostess.

Homemade boiled-smoked brisket without onion skins

Onion peels are used to give the meat a pleasant golden hue. However, there are recipes in which this ingredient is not used. We bring to your attention another simple way to cook brisket without onion skins.

Required ingredients:

  • pork loin;
  • garlic;
  • ground red and black pepper;
  • coriander, cloves, bay leaf;
  • salt.

Preparation:


Your brisket is ready. Bon appetit!

A few words about smoked meats

Many housewives add liquid smoke to the cooking recipe to give the brisket a special smoked aroma. Currently, there is a lot of controversy over whether the use of this smoke flavor is absolutely safe for health. Here opinions differ radically. Some believe that liquid smoke is a natural product that not only gives finished dishes the taste and aroma of smoking, but also extends their shelf life.

However, many manufacturers add various dyes and chemical compounds to this flavor, which, naturally, does not make it any healthier for our health.

In any case, whether to use this supplement or not is an individual choice. We remember: all nutritionists are of the same opinion that smoked products should appear in the human diet 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 in any way.

But let us note that boiled-smoked brisket, prepared at home without any dubious additives, is not only not inferior in taste to store-bought smoked meats, but also has a much more delicate taste.

Have fun cooking and be healthy!

If I come across a completely lean ribbon, then I definitely buy it so that I can either, or, or, as in this recipe, bake it with spices.

The good thing about this recipe is that the cooking result is good both hot and cold. Hot - as a main course, and cold - as an appetizer or as part of a sandwich.

Preparation takes only 10 minutes. Roasting takes 2½ hours or more, depending on the size of the piece of meat.

For baked pork belly you will need:

  • Ribbon of pork belly. Maximum lean. Here 800 grams.
  • Garlic
  • Freshly ground black pepper.
  • Bay leaf.
  • Your favorite spices. I used NOMU's Smokey Peri-Peri blend. ( Ingredients: sugar, chili, salt, paprika, garlic, onion, coriander, black pepper, mustard, parsley, cumin, oregano, ginger )

Preparing Roasted Pork Belly as easy as pie.

Peel the garlic, cut each clove in half lengthwise.

Using a thin sharp knife, we make punctures in the meat and use the knife (this is more convenient) to stuff the pork with garlic.

Place a piece of pork on foil. Pepper, salt and rub with spices on all sides.

Place the bay leaf under the piece and on the piece of meat.

Wrap the meat very tightly in foil, preferably in several layers.

Place on a baking sheet and place in the oven, preheated to 200ºC.

We keep it at 200ºC for the first 20 minutes, then lower the temperature to 160ºC-170ºC and leave for another 2 hours.

The main thing here is that the pork is cooked at a low temperature, albeit for a long time. This allows the meat to remain completely tender, and gentle heating does not render the fat as much.

After 2½ hours, turn off the oven, but do not immediately remove the meat. Let it sit in the oven for another 15 minutes.

As I already said, you can immediately cut the hot meat into pieces and use it as a main dish.

You can drain the juice from the foil, put it in the refrigerator after cooling, and use the resulting brisket as a cold appetizer or for sandwiches. Moreover, after cooling and refrigeration, this brisket holds its shape very well when cut. When hot, you have to cut it quite thickly, from 1 cm thick.

In both cases, the meat is very tender, aromatic with garlic and spices. The low cooking temperature allowed the fat layers to cook rather than melt. The meat part is completely soft and dense at the same time.

That's all, actually.

This dish goes well with mustard and horseradish.

And beer. Or 50 grams of white.

 

 
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