Pork belly with potatoes in the oven. Oven-baked potatoes with brisket

Dishes such as pork belly, baked in the oven with potatoes, I call rustic dishes. After all, only in the village you can see how the grandmother takes out the finished village delicacies from the stove, putting them right on the table. To this, in a special way delicious, baked brisket, you can serve any tomato sauce or adjika, and if you cooked them yourself, then this bouquet of dishes will conquer all tasters. Today I offer my recipe for preparing such a dish, with step-by-step photos taken. Cook properly, help yourself and treat your family and friends deliciously!

850 grams of brisket with bone;
6/7 pieces of fresh potatoes;
A couple of sprigs of fresh dill.

Spices for brisket:

2 cloves of garlic;
1/3 tsp cumin;
1/2 teaspoon coriander seeds;
1 teaspoon of sea salt;
3/4 pieces of black pepper.

Spices for potatoes:

1.5 tablespoons of olive oil;
a pinch of salt;
1/4 tsp turmeric;
a pinch of rosemary

How to deliciously bake pork belly in the oven with potatoes

We wash the brisket and dry it with a disposable towel. We do not remove the skin. We make transverse incisions on the skin, as in the photo. We cut each clove of garlic into four parts, roll in salt, make a deepening in the brisket between the bones with a sharp knife and push a clove of garlic into it. Then we grind all the dry spices from the list of ingredients in a mortar, enjoy the aroma that has spread throughout the kitchen. Pour half of the spices onto a cutting board and put the pork belly on top.

Sprinkle the second part of the spices on top and rub the piece well on all sides.

In a hot frying pan with vegetable oil and over high heat, fry the brisket on one side and the other.

Peeled potato tubers cut into oblong slices. Add all the spices to it and mix.

Posting potato wedges on the sides of the brisket directly into the pan and lightly drizzle with olive oil.

We put in the oven for baking (t = 180 degrees; 60 minutes). Periodically pour the brisket with the liquid formed in the pan. This will help the dish to get ruddy and not dry out at the time of baking.

Remove the baked brisket with potatoes from the oven and serve directly on the table. Sprinkle ready meal dill, cut the meat while it is still warm and treat.

Baked potatoes with bacon in the oven according to this simple step by step recipe With a photo everyone will like it. Since preparing the dish is very simple, everyone can make it for a festive or Sunday dinner.

Potato with brisket - simple dish, which you can please your loved ones on weekdays, or you can decorate the table with them on a holiday.

Serving potatoes with brisket in different variations, using general principles, is quite a feasible task for any housewife.

General principles for cooking potatoes with brisket

1. Brisket - pork, beef, lamb, deer, veal - is cooked either with a bone or one pulp, removing the ribs and films.

2. Meat is always prepared separately and then combined with potatoes.

1. Pork brisket stewed with potatoes

Ingredients:

600g pork belly;

Half a carrot root

Large bulb;

Black pepper (peas);

Parsley;

6 potatoes.

Cooking method:

1. Cut the brisket flesh into 3 x 4 cm cubes.

2. Dip in boiling water and cook, removing the foam, 20 minutes.

3. Cut onions, carrots and herbs and add to meat, put pepper, cook until vegetables are half cooked.

4. Coarsely chop the peeled potatoes.

5. Take a heat-resistant pan with a thick bottom. Remove meat and vegetables from the broth with a slotted spoon, put them on the bottom of the pan.

6. Put potatoes on a mixture of brisket and vegetables, pour strained broth and simmer in an oven preheated to 200 degrees for 1 hour.

2. Beef brisket, fried in breadcrumbs, with boiled potatoes

Ingredients:

A kilogram of beef brisket with ribs;

1 liter of broth;

Bulb;

Carrot root;

parsley root;

Black pepper (peas);

3 laurel. leaf;

Breadcrumbs for breading;

Olive oil.

Cooking method:

1. Wash the brisket, put it in a low wide pan, add the broth one and a half centimeters above the meat.

2. Cut the onion into 2 parts, cut the carrots across (in circles).

3. Attach vegetables, parsley root and spices to the meat.

4. Simmer in a saucepan with a tight lid for 30 minutes.

5. Remove the brisket from the broth, cool, remove the bones and put on a baking sheet. Press something flat on top (a washed metal tray or baking sheet), press it with a load and keep it in the refrigerator for an hour and a half.

6. Cut the pressed meat into wide ribbons.

7. Dip each ribbon into the egg, then sprinkle breadcrumbs and fry.

8. Peel potatoes, boil.

9. Serve potatoes with brisket with mustard.

3. Pork brisket with potato pancakes in a pot

Ingredients:

600g pork belly;

700g potatoes;

Black pepper (ground);

Any rast. oil;

Butter;

Large bulb;

Sour cream;

250 ml of boiling water.

Cooking method:

1. Rinse the boneless brisket, blot with a paper towel or napkin, cut into small strips and fry until golden brown.

2. Peel potatoes, twist in a meat grinder.

3. Add to the potato mass egg, flour (two tablespoons are enough), salt.

4. Fry pancakes in vegetable oil.

5. Put them on a plate with a paper towel to remove excess oil.

6. Separately fry the onion rings.

7. Prepare the sauce: melt the butter (a couple of large spoons) in a frying pan, add one tablespoon of flour and stirring, over low heat, fry the flour, add the previously diluted in hot water two large spoons of sour cream (stir constantly so that lumps do not form), salt and pepper.

8. Put the brisket on the bottom of the pots, pour the sauce on top, add the fried onions

9. Keep the pots in the oven for half an hour at 180 degrees.

10. Arrange two or three potato pancakes in all pots.

4. Lamb brisket with potatoes baked in foil

Ingredients:

A kilogram of lamb brisket with bone;

One and a half kilograms of potatoes;

Garlic, a few cloves;

Allspice peas;

Cooking method:

1. Rinse the lamb brisket, remove excess moisture with a napkin and cut into pieces along the ribs.

2. Make cuts in the pulp and place half of the garlic cloves and a peppercorn in each.

3. Salt the meat.

4. Coarsely chop the potatoes, salt.

5. Take a roll of foil, unfold it and cut off a piece that would allow you to make an "envelope" that contains potatoes with brisket.

6. Spread the foil on a baking sheet, put meat and potatoes on it.

7. Close the "envelope", bending it at the top in the middle so that the juice does not flow out during cooking.

8. Bake the brisket with potatoes for 2 hours at 200 degrees, reducing the temperature to 150 degrees after 50 minutes.

9. Put the "envelope" on a dish and lay out the potatoes with the bacon on the plates.

5. Pork belly casserole with potatoes and asparagus

Ingredients:

Half a kilo of boneless pork belly;

A kilogram of potatoes;

Half a kilogram of asparagus;

Sour cream;

Butter;

120g cheese;

Half a bunch of parsley;

White pepper (ground);

Vegetable oil.

Cooking method:

1. Cut the meat into thinner slices and fry in oil.

2. Cook peeled potatoes by dipping them in boiling water

3. Finely chop the boiled potatoes.

4. Boil the asparagus in water, adding salt, sugar (a small spoon) and a little butter.

5. Sift flour, sauté with butter in a pan, add asparagus broth, sour cream, salt, pepper and, stirring, boil for 3 minutes.

6. Lightly grease the form with oil, put the potatoes, brisket and asparagus. Pour sour cream sauce on top.

7. Bake for half an hour (temperature 180 degrees).

8. Remove the form from the oven, sprinkle with finely grated cheese and parsley, also finely chopped. Cut the casserole into pieces.

9. Serve hot with brisket and asparagus.

6. Deer brisket stewed with potatoes and lingonberries

Ingredients:

One and a half kilograms of deer brisket with bone;

Two kilograms of potatoes;

150 g cranberries fresh or frozen;

3 bay leaves;

Cooking method:

1. Wash the deer brisket well, cut into pieces along the ribs.

2. Cut the potatoes coarsely.

3. Put the pieces of brisket in a duck bowl or any similar dish, pour cold water so that it covers the meat with two fingers.

4. Place the duck in the oven and simmer the brisket for an hour and a half at 180 degrees.

5. Take out the chicken, put the potatoes on the meat, add the lingonberries and put the dishes back in the oven.

6. After 1 hour, add to potatoes with brisket and lingonberries Bay leaf iki, salt and leave to languish for another half hour.

7. Potato with brisket in a slow cooker

Ingredients:

Half a kilogram of pork belly;

A kilogram of potatoes;

Bulb;

Carrot;

2 bay leaves;

Half glass of water.

Olive oil (or any other).

Cooking method:

1. Fry the pieces of brisket in oil.

2. Cut the potatoes into circles no thicker than 1 cm.

3. In the "Baking" mode, fry the potatoes in a slow cooker.

4. Coarsely grate carrots, onions - rings, fry them.

5. Combine potatoes with brisket and vegetables, salt, add bay leaves, add water.

6. In the "Extinguishing" mode, cook for 1 hour.

8. Brisket and potatoes with zucchini, baked on the grill

Ingredients:

One and a half kilograms of pork or lamb brisket with bones;

12 flat potatoes;

1 small zucchini;

A mixture of different peppers;

Cooking method:

1. Cut the brisket along the ribs so that it can be strung on a skewer.

2. Grate the pieces of meat with a mixture of peppers, salt. Let stand 1 hour.

3. Cut potatoes and zucchini into even circles, grate them with a mixture of peppers, salt.

4. Thread the brisket on skewers and fry, checking for readiness.

5. Mix potato and squash mugs on skewers and cook, placing them away from the heat of coals.

6. If the vegetables are pierced with a fork, then they are ready.

7. Put the brisket with potatoes and zucchini in a large bowl.

9. Potatoes with brisket and pickles (rolls)

Ingredients:

One and a half kilograms of brisket without bone;

Half a kilo of potatoes;

3 salty barrel cucumber;

Large bulb;

3 bay leaves;

Ground pepper (black);

Half a cup of broth.

Cooking method:

1. Boil the washed brisket for half an hour, adding bay leaf and peeled onion to the water.

2. Peel the potatoes and cut into small sticks.

3. Cucumber cut into long strips.

4. Cut the boiled brisket into slices so that two slices of potatoes and several strips of cucumber can be wrapped inside.

5. Pieces of brisket stuffed with potatoes and cucumber, fasten with wooden toothpicks so that they do not unfold, or tie with a simple thread.

6. Fry the resulting rolls in oil.

7. Fold the rolls in a saucepan, add the broth and simmer on the stove over low heat for 1 hour.

10. Potato with bacon under a vegetable "coat"

Ingredients:

One and a half kilograms of beef brisket with bone;

A kilogram of potatoes;

Carrot;

Bulb;

Eggplant;

2 bell peppers;

Ground black pepper;

Half a glass of mayonnaise;

Cooking method:

1. Prepare the brisket by cutting into pieces.

2. Cut potatoes into circles.

3. Prepare a "fur coat": grate carrots coarsely, onion, eggplant and bell pepper cut into cubes. Mix vegetables, pepper, salt, add mayonnaise and mix again.

4. Spread the brisket on a baking sheet (grease it with oil) and put in the oven for baking at 250 degrees for forty minutes.

5. After 40 minutes, take out the meat, spread the potatoes on it, then a layer of vegetable “fur coat”.

6. Let the potatoes with brisket and vegetables bake for one hour at 200 degrees, covering the top with foil so that the vegetables do not burn.

7. Remove the foil and keep in the oven for another half hour.

11. Boiled veal brisket with sour cream sauce and mashed potatoes

Ingredients:

Half a kilogram of veal brisket without bone;

One kilogram of potatoes;

Half a liter of milk;

Carrot;

Bulb;

parsley greens;

Butter;

Half a glass of high-fat sour cream;

Bay leaf;

Peppercorns;

Cooking method:

1. Boil the brisket in a small amount water with salt and spices. Do not pour out the broth.

2. Boil potatoes in salt water. Warm up the milk. Mash the potatoes with a tolokushka, adding hot milk.

3. Put a spoonful of butter in mashed potatoes.

4. On butter fry the flour, slowly add a glass of broth, boil the sauce, stirring, 10 minutes. Add sour cream, salt.

5. Remove the veal from the pan, divide into portions and transfer to a mold, pour over the sauce and heat.

6. Finely chop the parsley.

7. Put the brisket with mashed potatoes on a plate, generously sprinkle with herbs.

12. Potatoes with brisket and porcini mushrooms in pots

Ingredients:

A kilogram of boneless pork belly;

100 g of dry porcini mushrooms;

A kilogram of potatoes;

2 root carrots (medium);

Sour cream;

Vegetable oil;

Cooking method:

1. Rinse the brisket, cut into strips and fry. After frying, take out the meat, leave the oil.

2. Soak porcini mushrooms in water 2 hours before cooking. Then boil them in the same water for 0.5 hours.

3. Cut the mushrooms finely enough and fry in vegetable oil for no more than 5 minutes.

4. Peel the potatoes, cut into strips. In the oil left over from the meat, cook the potatoes.

5. Coarsely grate the carrots and fry separately.

6. Put the products in each pot in the following order: brisket, mushrooms, potatoes, carrots. Salt, pour sour cream.

7. Pots simmer at 150 degrees for about an hour and a half.

8. When serving, sprinkle potatoes with brisket and mushrooms with chopped garlic.

13. Potato with brisket (with beans)

Ingredients:

Half a kilogram of lamb brisket without bone;

Half a kilo of potatoes;

Half a kilogram of green beans;

4 ripe tomatoes;

Bulb;

Half a glass grated cheese;

Cooking method:

1. Rinse the meat, cut into cubes.

2. Peel the potatoes, cut into large cubes.

3. Fry chopped onion and tomato slices with meat.

4. Put the fried brisket in pots, add bean pods and potatoes broken in half. Pour boiling water, salt, pepper and simmer over low heat for one hour.

5. An hour later, grated cheese is added to each pot, put back in the oven. The pots are not closed so that the potatoes with brisket and beans are covered cheese crust.

Tips and Tricks for Cooking Brisket Potatoes

1. When stewing, salt the meat 20 minutes before you take out the finished dish so that the brisket does not lose its juiciness.

2. When frying, keep the brisket in the pan for 20 seconds (no more) on each side so as not to overdry the meat.

3. Before adding to the brisket, crush the garlic with a flat knife on a cutting board, so it will better give off flavor to the meat.

4. To reduce the specific smell of deer brisket, pre-soak it in water for one and a half to two hours.

5. Before cooking, you can marinate the brisket for 0.5 hours in a mixture lemon juice(squeeze a lemon into a bowl) and white pepper.

6. For frying, it is better to use a mixture of oils - vegetable and creamy.

7. If the brisket is baked without foil, then after a crust has formed, put a container of boiling water in the oven. The meat will be juicy.

9. You can check the readiness of the brisket by piercing a piece in the thickest place with a toothpick. Ready meat will release clear juice without blood.

The brisket is not the most expensive part of the meat carcass, but at the same time, dishes from it are hearty and tasty. The brisket baked in the oven is also considered healthy, as excess fat with this method of preparation, it is melted, and useful material are saved. In addition, if you bake the brisket correctly, it will not be overdried.

Cooking features

You can bake in the oven beef, pork and lamb brisket. With a well-chosen recipe and following the cooking technology, a dish from any brisket will turn out delicious. The main thing is to choose the right one and prepare it for baking, taking into account several important points.

When choosing between frozen and chilled brisket, preference should be given to the latter, since the structure of the meat changes slightly when frozen, and when baked, it can turn out to be dry and insipid.
The meat must be fresh, with an unexpired shelf life. If red smudges are found under a piece, it has already been frozen. The brisket, covered with a burgundy crust, lay in the open air for a long time and was weathered. It is better than sticky meat that has been covered with a film, but still not considered an ideal choice.
The brisket does not cook too quickly. Depending on the type of meat, the recipe and the size of the piece, the baking time varies from 1 to 3 hours. Young meat will cook faster and taste more tender. It has a color from pink to bright red, not too coarse fibers.
If you want to bake a frozen brisket, you need to let it thaw on the top shelf of the refrigerator. In this case, the chances of preserving the juiciness of the meat are much greater.
Before cooking, the meat must be washed well, checking that there are no pieces of bone left after chopping, remove the films, dry with a napkin.
Using a marinade or beating the meat will speed up the cooking, but these methods should only be used if the recipe says so.

You can serve the oven-baked brisket to the table whole or sliced portioned pieces or thin slices. You can eat it both cold and hot, but most prefer the first option.

Pork belly baked in foil

pork belly - 1 kg;
garlic - 5 cloves;
salt - 20 g;
black ground pepper- 5 years

Cooking method:

Wash the brisket, pat it dry kitchen towel. If it has ribs, cut them off and use them in another dish, like pea soup.
Pass the garlic through a press, add salt and pepper to it, mix.
Rub the mixture over the brisket on all sides.
Wrap the meat in several layers of foil.
Put on a baking sheet and put it in an oven preheated to 180 degrees. Bake for an hour. Do not open the oven door at this time.
Keep the meat for another half an hour in the switched off oven, still without opening it.
Remove and place directly in foil in the refrigerator for 2-3 hours.

The cooled brisket will remain unfolded and thinly sliced. In this form, it should be served at the table.

Pork belly baked with potatoes in the sleeve

pork belly - 1 kg;
potatoes - 1 kg;
salt, black ground pepper - to taste;
spices- taste;
vegetable oil - 50 ml.

Cooking method:

Peel the potatoes, cut into quarters, boil in unsalted water for 10 minutes, remove with a slotted spoon and pat dry on a paper towel.
Drizzle potato wedges with vegetable oil, sprinkle with salt and herbs.
Wash the brisket, dry it with a towel.
Mix salt with pepper and herbs, rub the brisket with this mixture.
Place the brisket in the roasting sleeve.
Tie the sleeve on both sides or fasten its ends with special clips. Put in the oven, laying on a baking sheet.
Bake for an hour at an oven temperature of 180 degrees.
Open the sleeve on one side, put the potatoes in it. Continue baking for another 40 minutes.

The brisket prepared according to this recipe is best served hot with a side dish of baked potatoes.

Beef brisket baked in the oven

beef brisket - 1.5 kg;
onions - 0.2 kg;
garlic - 5 cloves;
Worcester sauce - 50 ml;
black and red ground pepper, salt - to taste;
thyme - to taste.

Cooking method:

Prepare the meat for roasting by washing it, removing the films, and drying it with a towel.
Cut the garlic cloves into 2-3 pieces. After making holes in the brisket with a knife, stuff it with garlic. It will be convenient to do this if you send the garlic inward directly along the knife blade (on its flat side).
Rub the meat with salt and pepper mixture, sprinkle with thyme.
Lay a large piece of foil in a baking dish. Put meat on it.
Pour sauce over meat.
Cut the onion into thin half rings, fill them with brisket.
Lift the ends of the foil up and pin them together, leaving a little empty space above the meat.
Put in the oven, choosing the minimum temperature.
Roast the beef brisket at 180 degrees for 2-2.5 hours.

Beef brisket, baked according to the above recipe, will be tastier hot, although it is served as cold appetizer also not allowed.

Lamb brisket baked with vegetables

lamb brisket - 0.5 kg;
onions - 0.2 kg;
garlic - 3 cloves;
carrots - 100 g;
fresh parsley - 50 g;
sweet pepper - 0.2 kg;
vegetable oil - how much will go;
eggplant - 0.2 kg;
red dry wine- 0.2 l;
salt, spices - to taste.

Cooking method:

Wash the lamb brisket, cut it into several pieces so that each has a rib. Discuss.
Salt and pepper each piece of brisket.
Heat the oil in a frying pan and fry the pieces of meat in it until golden brown. It's best to do this over medium heat.
Eggplant wash, peel, cut large pieces and lower them into water, after dissolving salt in it (a teaspoon per liter of water). After half an hour, remove, rinse with running water and dry.
Peel the carrots, cut into slices.
Onion, freeing from the husk, cut into rings or half rings.
Wash the pepper, remove the seeds from it, cut into half rings about half a centimeter wide.
Chop the parsley with a knife.
Cut garlic cloves into thin slices.
Mix all vegetables.
Grease a ceramic or special glass baking dish with oil. Put vegetables in it.
Lay the lamb pieces on top of the vegetables.
Pour all this with wine, which in this recipe can be replaced with unsweetened apple juice.
Place the mold in an oven preheated to 180 degrees.
After an hour, reduce the temperature to 140-160 degrees and continue to bake for another 2 hours.

Lamb belly should be served hot. vegetable side dish. When cold, it will be tasteless.

Marinated brisket baked in a sleeve

pork belly - 1 kg;
lemon - 1 pc.;
spicy herbs - 20 g;
salt, black pepper - to taste;
garlic - 1 head;
vegetable oil - 20 ml.

Cooking method:

Wash and dry the brisket.
Disassemble the head of garlic into cloves, peel them. Stuff the meat with garlic.
Mix lemon juice, vegetable oil, salt, pepper, herbs in a bowl. Rub the meat with this mixture and leave to marinate for an hour.
Put the marinated pork belly in the sleeve, making a few punctures in it with a toothpick to release steam.
Put in an oven preheated to 200 degrees.
Bake the brisket for an hour and a half. 15 minutes before cooking, cut the film so that the meat is lightly browned.

The brisket prepared according to this recipe is universal. With a side dish, it can be served hot for lunch. Chilled and cut into thin slices, it will decorate the festive table.

Brisket baked in the oven - universal dish which is very easy to prepare. And yes, it is relatively inexpensive.

Dishes such as pork belly baked in the oven with potatoes are what I call rustic dishes. After all, only in the village you can see how the grandmother takes out the finished village delicacies from the stove, putting them right on the table. Any tomato sauce or adjika can be served with such a special tasty baked brisket, and if you cooked them yourself, then this bouquet of dishes will conquer all tasters. Today I offer my recipe for preparing such a dish, with step-by-step photos taken. Cook properly, help yourself and treat your family and friends deliciously!

Ingredients:

850 grams of brisket with bone;
6/7 pieces of fresh potatoes;
A couple of sprigs of fresh dill.

Spices for brisket:

2 cloves of garlic;
1/3 tsp cumin;
1/2 teaspoon coriander seeds;
1 teaspoon of sea salt;
3/4 pieces of black pepper.

Spices for potatoes:

1.5 tablespoons of olive oil;
a pinch of salt;
1/4 tsp turmeric;
a pinch of rosemary

How to deliciously bake pork belly in the oven with potatoes

Sprinkle the second part of the spices on top and rub the piece well on all sides.

In a hot frying pan with vegetable oil and over high heat, fry the brisket on one side and the other.

Peeled potato tubers cut into oblong slices. Add all the spices to it and mix.

Arrange the potato wedges on the sides of the brisket directly into the skillet and lightly drizzle with olive oil.

Remove the baked brisket with potatoes from the oven and serve directly on the table. Sprinkle the finished dish with dill, cut the meat while it has not cooled down and treat.

Baked potatoes with brisket in the oven according to this simple step-by-step recipe with a photo will appeal to everyone. Since preparing the dish is very simple, everyone can make it for a festive or Sunday dinner.

Calories: Not specified
Time for preparing: Not specified

If you like potatoes, and regular mashed potatoes and casseroles have become boring, do not bring proper pleasure, we offer you interesting option baked potatoes with brisket. To say that the dish turns out to be delicious, believe me, is to say nothing - it turns out incredible. The smoked brisket literally soaks and fills the potatoes with its flavor, plus some garlic for a spicy kick and the obligatory range of spices. Cooked accordion potatoes with bacon in the oven, the recipe with a photo of which we offer, certainly deserves to be the main dish on holiday table. If you decide to cook a dish for fresh air, seal the potatoes in foil and bake on open coals - you will not regret one hundred percent!

- potatoes - 4-5 tubers,
- lard or smoked brisket - 260 g,
- red onion - 1 pc.,
- garlic - 2 teeth,
- sunflower oil - 15 ml,
- Italian herbs- 2 tsp,
- dry basil - ½ tsp,
- thyme - ½ tsp,
- sea salt - a pinch,
- ground black pepper - a pinch.

How to cook with a photo step by step

First of all, we clean the potato tubers, we try to choose more or less the same size of tubers. Rinse the peeled tubers and dry with paper towels. Now the most interesting work - we take sharp knife, carefully cut the potatoes into thin slices, but not completely. If you still overdid it a little, it's okay, potatoes cut more than necessary can be fastened with a skewer.

Coat all prepared tubers sunflower oil. You can also take olive or corn oil- as you like.

Now we take all the selected spices - be sure to add basil, thyme and Italian herbs. We generously coat the potatoes with spices, we are not lazy, we coat each potato plate in order to get a brighter and more aromatic taste as a result.

Separately cut into thin slices smoked brisket, we also do with onions. We will make a pillow for potatoes from onions, but if you wish, you can alternate onion slices with brisket. So, very carefully insert the brisket plates into the potato cuts. Now you can turn on and leave the oven to warm up - 190 degrees.

We take any convenient form, we also need a baking bag, we seal one end of the bag hermetically. Open the bag, put chopped onion, chopped garlic in large pieces and a few pieces of brisket.

Put the stuffed potato tubers on top of the prepared pillow. We seal the bag for baking with a special clip. We send the accordion potatoes to bake for 20 minutes in a sealed form, then cut the bag, grease each potato with oil, leave to brown for 4-5 minutes.

Serve hot to the table.

Enjoy your meal!
And here is how lenten is prepared