→ Recipe with boneless pork belly. Brisket baked in the oven

Recipe with boneless pork belly. Brisket baked in the oven

How to cook pork belly? She's so delicious! If the recipe does not involve rolling the meat into a roll, then cooking will not take much time.

And if the pork is baked in one layer, then it must be pre-marinated in hot and aromatic spices.

The procedure for preparing the brisket before baking in the oven is not superfluous. This allows the meat to “cook” further, become more tender and soft, and be imbued with the aroma of spices.

Even before marinating at home, you should thoroughly rinse the brisket, because it was divided on a wooden board and sawdust and various debris could stick to it. If a piece of meat has ribs, they should be removed. The bones can also be used to prepare another dish, usually a roast.

To prepare a marinade for pork weighing about one and a half kilograms you will need:

  • ground black and red pepper;
  • 6 cloves of garlic;
  • 2 tsp. salt;
  • dry herbs;
  • 2.5 tbsp. l. mustard.

Method of preparing the marinade

Pat the pork dry with paper towels or napkins. If there is a skin on the meat, you don’t have to remove it - it will save liquid when baking.

First, in a deep bowl, you need to mix two types of ground pepper with salt. You need to add different spices to this mixture. Place the meat skin side down on a wooden board. Using the tip of a well-sharpened knife, pierce the pork deeply 15 times. It is better to make approximately equal intervals between these punctures. Do not pierce the breast all the way through.

Pour a little pre-prepared spice mixture into all the holes made. Then put half a clove of garlic in each. The remaining marinade should be mixed with two to three tablespoons of plain or Dijon mustard and generously brushed over the entire breast. Wrap the pork in cling film or put it in plastic.

If you plan to bake the meat on the same day, it is recommended to leave it to stand for several hours at room temperature.If there is a lot of time before baking and cooking is postponed, then after an hour the breast should be put in the refrigerator. The next day the meat will be simply amazing.

How to cook pork belly in the oven

You can cook pork belly in the oven in the most in a simple way. To do this, you just need to place it on a baking sheet. But if you want the meat to be juicy and tender, then you need to place it skin side down in a square or rectangular shape with high sides and always with a lid.

Pour about half a glass of water into the mold, cover with a lid and leave the brisket in the oven for about an hour and a half at 200 degrees.

If necessary, you can add water in small doses. Then remove the lid, add oven temperature (up to 220-230 degrees) and bake the meat for about ten minutes. A golden crust should form on top. Baked pork made according to this recipe looks very appetizing.

How to cook pork belly in a slow cooker?

Pork cooked in a slow cooker turns out incredibly tasty.

Such meat can rightly be called universal. After all, it can be used for roasts along with a side dish, for salads, and for sandwiches. Pork goes very well with herbs, which will decorate the dish and add vitamins.

To bake pork belly in a slow cooker, you need to take the following products:

  • 0.5 kg pork belly;
  • 2 cloves of garlic;
  • salt;
  • spice mixture.

Before cooking, the meat should be thoroughly rinsed with running water and gently dried with paper towels or napkins. Pre-prepare the spices by mixing them all together well.

Rub the brisket with salt and a mixture of spices. Place it on the surface of the foil folded in half. Finely chop the garlic cloves and distribute throughout the brisket. The foil should be carefully rolled up and the pork wrapped in foil should be placed in the multicooker bowl and the “baking” mode should be turned on for an hour and a half.

After cooking is complete, keep the pork in the closed slow cooker for about 15 minutes. Then you should take it out and unwrap the foil. Cut the hot breast into portions and serve to guests. If the meat was prepared for sandwiches, it should be cooled and kept in the refrigerator.

How to cook pork belly in a frying pan?

Fried pork in a frying pan - easy to prepare, tasty and unusual delicate dish. It fits perfectly and boiled potatoes, and a simple salad of seasonal vegetables.

To fry brisket in a pan, you will need:

  • 450 g pork belly;
  • salt, ground black pepper;
  • seasonings for pork;
  • flour;
  • 1 tbsp. l. vegetable oil;
  • 1 onion in peel;
  • 1 clove of garlic.

How to deliciously cook pork belly in a frying pan? First, you need to carefully rinse it and dry it with paper towels or napkins. Cut the meat lengthwise into slices about one and a half centimeters each. Beat all parts of the breast well with a kitchen hammer. Add salt, pepper and sprinkle with spices. Set aside for half an hour.

It is good to heat sunflower or any other vegetable oil in a frying pan (about 1 tbsp.). Roll the pieces of meat in flour. Fry the pork over medium heat for 7 minutes, turning occasionally.

Place the fried breast on a flat plate. Then pour vegetable oil into the frying pan and add the onion, cut into almost translucent rings. Cook over medium heat in the onion mixture for a few minutes to soften. Place onions on top of pork belly. Be sure to serve hot to guests.

Pork breast is highly valued by gourmets and simply lovers of good food. This part of the carcass has layers of fat. Therefore, when cooked hot, it turns out tender, juicy and aromatic. Breast meat is most often cooked in the oven.

Once before the revolution, a book by Elena Molokhovets with the beautiful title “A Gift for Young Housewives” was extremely popular. A surge of interest in this book could be observed in the 1990s, when Russian housewives sought to revive old recipes grandmothers and great-grandmothers.

In this material we will talk about pork belly and methods of preparing it, from home smoking and salting to baking using newfangled devices in the form of foil or a cooking sleeve.

Oven-baked brisket at home - step-by-step photo recipe

Home-made meat products are always in demand among households and guests. A photo recipe for boiled-baked brisket will help the housewife prepare brisket at home to please her loved ones.

To cook pork belly you need:

  • Brisket with skin – 1.2 – 1.3 kg.
  • Carrot.
  • Peppercorns.
  • Water – 1.5 l.
  • Salt.
  • A set of spices (pepper, paprika, nutmeg).

Preparation:

1. Wash the brisket under the tap. If there are dirt on the skin, then these places need to be cleaned with a knife.

2. Place the brisket in the pan. Pour water. It should cover the meat. Chop the unpeeled onion and carrot coarsely and place in the pan with the meat. Send there 5-6 peppercorns, salt to taste and a couple of bay leaves.

3. Heat the contents to a boil over high heat, remove the foam, switch the stove to moderate heat and cook the brisket, covered, until done. This process usually takes 90 - 100 minutes.

4. Remove brisket to a plate. Mix spices, two tablespoons at a time. spoons and coat the brisket on all sides.

5. Place the meat on a baking sheet or in a heat-resistant form. Place in the oven. Bake the brisket at +180 degrees for about an hour.

6. All that remains is to cool the homemade boiled-baked brisket and serve it on the table.

How to brine your own brisket at home

Flavorful lightly salted brisket homemade will only cause admiration in the eyes of girlfriends and household members. At the same time, it is prepared from simple products, and the technology is not too complicated.

Ingredients:

  • Fresh pork belly – 1 kg.
  • Salt – 1-2 tsp.
  • Spices to the taste of the housewife/household.
  • Garlic – 1 head (or less).

Algorithm of actions:

  1. For salting, you need to choose the most neat and beautiful brisket; some housewives do not even recommend washing it, but recommend simply scraping it with a knife, removing any stuck debris.
  2. If you wish, you can still rinse the brisket under cold water, then shake thoroughly and remove any remaining water with a paper towel.
  3. Peel the garlic, rinse the cloves under water. Cut into large cubes.
  4. Cut the brisket with a thin sharp knife, pour a little salt into the holes and insert pieces of garlic.
  5. Next, sprinkle generously with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
  6. Take a piece of regular cotton fabric (clean, of course). Wrap the brisket in cloth and leave it in the kitchen. At room temperature, salting should take place within 24 hours.
  7. Next, transfer the brisket to another flap and send it to a very cold place, where it can stand for another day.

Now the brisket is ready to eat, since the piece for pickling was large enough, the family will not be able to eat it right away, so it is necessary to cut it into smaller pieces, leave some for eating, and store the rest in the freezer.

Homemade smoked brisket

Salting is one of the oldest and most proven recipes of Russian housewives. Smoking was no less popular in the past, and today you can try to master the preparation of this delicious dish. Moreover, smoking will be conditional, but color and aroma are guaranteed.

Ingredients:

  • Pork belly – 1.5-2 kg.
  • Garlic – 1 head.
  • Salt – 4 tbsp. l.
  • Onion peel.
  • Smoked sausage – 70 gr.
  • Seasonings – cumin, pepper (black and red), coriander.
  • Parsley and bay leaf.
  • Mustard.

Algorithm of actions:

  1. Rinse the brisket and dry with a towel.
  2. Stuff the prepared piece with garlic cloves.
  3. IN enamel pan Place all the spices, bay leaf, washed and chopped parsley, and washed onion peels on the bottom.
  4. Place the brisket into the same pan, so that the skin is on top.
  5. Cut the smoked sausage into circles and also place in the pan.
  6. Boil water, cool slightly. Carefully pour hot water into pan with brisket and spices. Press down with a plate/lid and a weight so that it does not float.
  7. Put on fire, after boiling, add a little salt and add honey. Cook the brisket for 1.5 hours. Remove from the broth.
  8. Prepare the mixture for the marinade - mix mustard, red and black peppers, spices, crushed garlic clove. Rub the resulting mixture well over the brisket.
  9. Wrap in cotton cloth, then in foil. Place in a large container and press down with a weight.
  10. After complete cooling boiled smoked brisket refrigerate.

Although there was no smoking, the brisket prepared in this way will be very aromatic and tender.

Recipe for brisket in onion skins

Onion skins are known to be very powerful natural dye, it is most actively used by housewives when dyeing easter eggs. But in in this case onion peels will play a role in marinating the brisket, and will also help the final product acquire a pleasant ruddy hue.

Ingredients:

  • Pork belly – 1 kg.
  • Onion peels, removed from 5-6 onions.
  • Garlic – 3 cloves.
  • Salt – 2 tbsp.
  • Water – 2 l. or a little more.
  • Spices like sweet peas, cloves, bay, black pepper and/or hot pepper.

Algorithm of actions:

  1. Prepare the marinade: add salt, all spices and onion skins.
  2. After the fragrant marinade boils, add the brisket.
  3. Turn the heat to low and cook for an hour and a half (at least).
  4. Once cooking is complete, remove the brisket from the marinade.

Some housewives invite their relatives to taste the still hot dish. Others let the brisket cool, but in both cases the dish is eaten very quickly.

Homemade boiled brisket with garlic

Cooked homemade brisket– a wonderful dish, suitable for festive occasions and for daily snacks. After cooking, it becomes very soft, which older people will appreciate. Brisket is especially good when cooked with a lot of garlic, which adds a subtle aroma to the finished dish.

Ingredients:

  • Brisket – 0.8-1 kg.
  • Salt – 150 gr.
  • Water – 2 l.
  • Spices (laurel, peppers, coriander, cloves, cumin).
  • Garlic – 5-7 cloves.
  • Black pepper, red pepper, dry adjika for making marinade.

Algorithm of actions:

  1. Salt the water and add spices. Boil.
  2. Carefully lower the brisket into the boiling water. There should not be too much water; experienced housewives note that the dish tastes better when the water is initially two fingers higher than the meat.
  3. Continue the cooking process for 40 minutes.
  4. Leave to cool without removing from the pan. Once the brisket is completely cold, you can begin marinating.
  5. Mix the indicated or favorite spices (salt is no longer required) and crushed garlic cloves.
  6. Coat the meat well with the aromatic marinade.
  7. Wrap in a sheet of foil. Hide in the cold.

It is advisable to wait overnight (or a day) and then begin the magical tasting process.

How to make pork belly roll

I wonder what pork belly Suitable not only for salting or baking as a whole piece, but also for making rolls. This homemade delicacy is much superior in taste to store-bought products. It is also good for cutting meat festive table, and for breakfast sandwiches.

Ingredients:

  • Pork belly – 1-1.2 kg.
  • Garlic – a head (or a little less).
  • Ground peppers.
  • Salt – 1 tbsp. l.

Algorithm of actions:

  1. Gently rinse the fresh brisket. Pat dry with a paper towel.
  2. Next, cut off the skin, not from the entire layer, but from the part that will be inside the roll (about half).
  3. Cut the remaining skin and meat. Insert pieces of peeled garlic into the punctures. Rub the piece well with salt, then repeat the rubbing process, but use spices.
  4. Roll it up so that the skin remains on top. Tie the roll with a thick thread so that it does not unravel.
  5. Next, wrap the semi-finished product in foil so that there are no holes or holes.
  6. Bake for about 2 hours on a baking sheet.

Towards the end of the baking process, remove the foil and wait until the crust appears golden brown. The dish is best served cold, but with the amazing aromas coming from the kitchen, it is quite possible that the family will request a tasting much earlier.

How to cook pork belly in foil

Previously, housewives had a problem in order for the meat to be completely cooked, it was necessary to keep it in the oven for several hours. During this time, the top of the brisket usually became burnt, dry and tasteless. Now the situation is saved by ordinary food foil, which allows you to maintain juiciness.

Ingredients:

  • Pork brisket – 1 kg.
  • Bay leaf.
  • Mixture aromatic herbs and spices.
  • Salt.
  • Garlic – 5-10 cloves.

Algorithm of actions:

  1. The housewife decides for herself whether or not to rinse the brisket. If the meat is doused with water, then you need to dry it afterwards.
  2. Chop the garlic. Make many punctures on the surface with a sharp knife, hide a piece of garlic and a piece of bay leaf in each.
  3. Rub the entire surface with a mixture of salt, herbs and spices.
  4. Place the brisket on a large sheet of foil and wrap it up, leaving no exposed areas.
  5. Place in the oven. Bake for 2 hours.
  6. Then open it slightly and brown it a little.

It’s easy, simple to prepare, but the taste is amazing; the hostess will hear many words of gratitude from family and friends who came to the tasting.

Recipe for cooking pork belly in a bag or sleeve

Roasting in foil is one of the most convenient methods, and the meat remains tender without the need to wash the baking sheet. In this regard, foil can only compete with a sleeve or a baking bag. In this case, the meat will be even more tender.

Ingredients:

  • Pork knuckle (with large layers of meat) – 1 kg.
  • Salt.
  • Lemon for pickling.
  • Garlic – 5 cloves.
  • Vegetable oil.
  • Spices for meat/brisket.
  • A little greenery.

Algorithm of actions:

  1. It is best to take lean brisket, with thin layers of fat and thick layers of meat. In this recipe, the marinating process plays a very important role.
  2. First prepare the marinade, grind the spices, salt in oil, add lemon juice.
  3. Rinse the brisket with water. Wipe dry.
  4. Insert garlic pieces into the slits. Delicious marinade Rub a piece of meat on all sides with a pleasant lemon scent.
  5. Leave covered/film for 40 minutes.
  6. Place the piece in a baking bag/sleeve. Close the edges tightly.
  7. Bake until almost done.
  8. Make punctures in the bag and wait until the meat becomes nicely browned in appearance.

This dish goes well with hot boiled potatoes and pickled cucumber from the refrigerator.


I’m actually not a fan of fatty meat, especially when boiled, but there is one recipe that makes it so tasty that even I eat it with pleasure. The recipe is very old, I don’t even remember how it came into our family. My mother cooked using it when I was still going to school (that is, a VERY long time ago).
For this recipe, it is best to use pork belly - lard with streaks of meat, although in principle any fatty pork will do. In American conditions raw brisket You can only buy from the Chinese.

Sprinkle the pork generously with coarse salt (I use kosher salt), place in a plastic bag and leave in the refrigerator for a few days. If you wish, you can pepper it and cover it with thinly chopped garlic, but in principle it’s fine with just salt.

Cook the salted brisket in a small amount of lightly salted water until tender - the meat should be easily pierced with a fork, but not falling apart. It usually takes me about 1.5 hours. If the water is not lightly salted, the pork will have a boiled-out taste. The brisket should be completely immersed in water when cooking. I usually cook skin side up first, and turn the meat halfway through cooking. It is better to cook covered over very low heat.

Remove the finished brisket from the liquid in which it was boiled, place it on a plate and immediately, without letting it cool, stuff it with garlic. To do this, garlic cloves must be cut lengthwise into thin strips. To stuff, I pierce the meat deeply with a sharp knife and immediately stuff garlic into these cuts. It is better to stuff the brisket on both sides - first from the meat side, and then from the skin side. The amount of garlic depends on personal preference, but in general, the more, the tastier. The garlic pieces should be very thin, and they should be stuffed quite often. Although, since the meat is still very hot during stuffing, during the time it cools under pressure, it is all saturated with the aroma of garlic, even if you cheated a little with the stuffing and were too lazy to stuff it often and with very thin pieces of garlic.

Place the garlic-stuffed brisket on a plate or board with the skin side up, cover with a second plate or board and place a weight on top - I keep a decent-sized cobblestone in the house for these purposes. Leave the brisket under the weight for several hours until completely cooled, then place in the refrigerator until completely cooled.

Serve very cold, cut into thin pieces with mustard or horseradish. Thanks to salting, garlic and aging under load, both meat and fat acquire a pleasant taste and dense texture.

This is what salted fresh brisket looks like:

And this is what it looks like when salted (3-5 days in the refrigerator):

Boiled brisket, ready for stuffing with garlic:

The brisket is densely stuffed with garlic:

And allowed to cool under the load:

Brisket that has cooled under the load.

Today there are a lot of recipes for cooking pork brisket. It is baked in foil, boiled in a bag, in onion peels, and cooked in a slow cooker. If you prepare this delicacy at home at least once, you will no longer want to buy the finished product. Moreover, pork brisket is prepared quite simply; you don’t need to be a professional chef to enjoy the aromatic and tasty appetizer.

It is worth noting that brisket can be cooked hot (stewing, baking, frying). This method is suitable for those cases when you need to quickly feed your family or guests; boiled brisket is especially tasty. And also in a cold way, which includes salting and smoking. Salting requires a lot of time, and smoking requires a home smokehouse. Well, let's start in order and tell you several ways to prepare a pork delicacy yourself.

How to properly and tasty brine brisket?

Salted pork brisket is a favorite delicacy of many gourmets. Salting brisket is quite simple, the main thing is to choose fresh meat.

Why pork belly? This kind of meat with greasy streaks is best suited for salting. It is tasty, aromatic and soft. And in order not to buy an expired product, you should pay attention to the color of the meat. It should be light or dark pink, the lard should be white, without yellowness, the consistency should be elastic, not hard or soft.

You can prepare salted brisket different ways: with garlic, hot or in brine. The easiest way is with garlic. To do this, you need to take the brisket, make holes in it and put slices of garlic in them. Next, rub it with salt, pepper and other spices of your choice. Wrap it in cloth, leave it for 10 hours, and then put it in the cold for a day. After the time has passed, the fabric must be replaced with a clean one and the brisket should be kept in the cold again for 24 hours.

You can brine the brisket using the hot brining method. To do this, pour 1.5 liters of water into the pan, add spices (salt, allspice and bay leaf). As soon as the water boils, add the meat and cook it for 5 minutes. After 5 minutes, turn off the heat and leave the delicacy in the brine overnight. The next day we take it out, rub it with chopped garlic if desired and put it in the refrigerator for 3 hours.

The third method will allow you to store the finished product for a long time - brisket in brine. Everything is simple here. Place the brisket in sterilized glass jars and fill with brine (recipe as for the hot method). Cover with a lid and place in the pantry to steep for two weeks. We store the finished delicacy in the refrigerator.

Pork brisket baked in the oven

Due to the fact that the original product has a layer of lard, it is ideal for baking; the meat turns out soft and juicy. You can bake it in foil or simply place it on a baking sheet. We are offering to you step by step recipe with a photo of baked pork belly.

Ingredients you will need: 800 gr. pork with lard, head of garlic, salt, 3 tbsp. spoons of grainy French mustard and any seasoning for meat.

First you need to marinate it. To do this, you need to take any spices for meat; it’s good if they include coriander, rosemary, thyme, several types of pepper and turmeric. Mix them with mustard, chopped garlic, salt and 2 tablespoons of vegetable oil. Rub the prepared sauce over the brisket and leave in the cold for 5 hours. Next, take a baking sheet, cover it with parchment, grease it with oil and lay out the marinated meat. Bake for 1 hour at 170 degrees.

You can also bake the brisket in foil. To do this, you will also have to marinate the meat first. For the marinade, combine the juice of 1 lemon, salt, pepper and ground bay leaves. We make small cuts in the brisket, fill them with garlic, rub lemon sauce, wrap in foil and bake for 40 minutes at 200 degrees. Then you can unroll the foil and cook for another 15 minutes until the meat is browned.

Homemade pork brisket, boiled in a bag

Preparing the delicacy in a bag is quite simple. You will need: 1.5 kg of meat, 2 heads of garlic, coarse black pepper, salt, meat seasonings and regular plastic bags.

As always, we begin the cooking process by rubbing our product with pepper, garlic, salt and any seasonings for meat. Now we take 2 bags, insert one into the other and put the brisket there. We remove the air from the bags, tie them, put them in a pan with water, cover with a lid and put on the stove. As soon as the water boils, reduce the heat and cook for 2 hours. Afterwards, the brisket should be left in the bag and in the pan until it cools completely. Next, take the boiled brisket out of the bags, wrap it in foil and put it in the refrigerator, preferably overnight.

Salted brisket is often served as an everyday appetizer, and can also be festive dish. You can buy marinated meat in the store. But it turns out much tastier if you cook it yourself. So how do you make brined brisket at home? Best Recipes look in this article!

How to brine brisket - cooking rules

  • There are three ways to prepare salted brisket: using marinade, dry salting and hot method.
  • Before salting, the brisket must be washed under running water and dried with thick paper towels.
  • Remove the top film and veins from the entire piece of meat.
  • Cuts on the breast for garlic and vegetables should be made parallel to the skin every three centimeters.
  • The garlic must be cut into slices. If you use it in a hot brine, add it when the marinade is completely cooked.
  • Before serving the meat, rinse it of salt and dry it. Cut into portions.
  • Usually brisket is salted without the skin, but for brisket lovers, can you leave it on? but just choose pieces with thin skin.

How to dry brine brisket

The dry salting option is one of simple recipes preparation that requires a minimum of ingredients.

Products required for pickling:

  • loin – 0.5 kg;
  • fresh garlic - 3 cloves;
  • ground black pepper – 1 tbsp. l.;
  • sea ​​salt – 2 tbsp. l.
  • Cut the prepared brisket into pieces at least 6 cm wide.
  • Mix pepper with salt, add any other crushed spices if desired. Cut the garlic into slices.
  • In addition to garlic, you can use vegetables, such as carrots. Cut it into flat pieces too.
  • Stuff a piece of meat with garlic and carrots. Rub it with spices on all sides.
  • Wrap the brisket in cheesecloth or a clean, thin cloth. Leave for a couple of hours at room temperature. Increase the time if you are salting a large piece.
  • Then transfer the pork to the refrigerator for 24 hours. Then take it out, remove the cloth, lightly salt it and wrap it in parchment. Leave the meat to salt for another day.
  • After the specified time, transfer the brisket to freezer and after 12 hours the dish is ready!


How to brine brisket

It will take longer to cook meat in cold brine.

Ingredients:

  • pork belly – 1 kg;
  • fine salt - 0.5 tbsp;
  • peeled garlic - 1 head;
  • hot pepper – 2 pcs.;
  • water – 1 liter;
  • spices – black pepper, coriander, fennel, bay leaf.

Cooking method:

  • Prepare the meat, cut it into pieces. Peel the garlic, cut in half. Wash the pepper, remove the tail and seeds.
  • Boil water, add salt. Boil for 5 minutes until the crystals dissolve and remove from the stove.
  • Add spices, chopped garlic and pepper to the bottom of the pan. Place the brisket in it and fill it with cold brine.
  • Leave the pork to marinate for two days. Then take it out, dry it with napkins, wrap it in parchment and store it in the refrigerator.


How to hot brine brisket

With this cooking option, the meat is boiled in brine. To prepare it correctly, adhere to the following rules and proportions.

For 1 kg. brisket you will need:

  • certified salt - 1 tbsp.;
  • peppercorns – 15 pcs.;
  • adjika – 1 tsp;
  • bay leaf – 3 pcs.;
  • peeled garlic – 5 pcs.;
  • cold water – 0.5 l.

Preparation:

  • First prepare the marinade. Grind the pepper and mix it with salt. Pour water into a container or pan and bring to a boil.
  • Pour spices into boiling water, add salt and bay leaf.
  • Cut the meat into pieces up to 7 cm wide. Reduce heat and immerse it in hot water. Add adjika.
  • Boil the pieces in brine for five minutes. Then turn off the stove and leave the brisket to marinate for about 10 hours.
  • After this time, remove the meat and place it on a towel. Wait until the moisture is absorbed.
  • Peel the garlic, chop and rub each piece with it. Wrap in parchment and place in the refrigerator.


  • To brine the brisket faster, cut it into small pieces.
  • Instead of regular salt, use sea salt. It has larger crystals that will gradually dissolve and not “take” moisture from the meat so quickly.
  • For aroma and rich taste add barberry or sherry to the marinade.
  • Cut the pieces to the same size so they are evenly salted.
  • Brisket can be used together with sausage slices. Decorate with chopped herbs on top.
  • You can cut thin slices if you put the finished meat in the freezer before serving.
  • The finished brisket can be baked or added when preparing other dishes.
  • To get a golden color on the brisket, add onion skins to the brine. And for a smoky taste - liquid smoke.


Brining brisket at home is easy. But for delicious dish It is important to follow not only the advice in this article, but also the proportions of the recipe.

For another way to cook brisket, watch the video:

 

 
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