Surprisingly, but boiled-smoked brisket easy to do at home. If you learn how to cook such products yourself, you will no longer need to purchase meat delicacies in the store. Moreover, you will be absolutely sure that they do not contain any dyes and preservatives.
Cooked-smoked brisket at home
There are several options for creating such a delicacy. We will consider the simplest and fastest. For him we need:
- pork brisket - 1.8 kg;
- garlic cloves - 2 pcs.;
- bay leaves and allspice - use to taste;
- table salt - 4 large spoons;
- black tea leaves - 2 large spoons;
- ground black and red peppers - apply to taste;
- liquid smoke - a couple of large spoons;
- onion peel - from 4 large heads;
- honey - dessert spoon;
- parsley - about 100 g;
- smoked sausage - about 60 g;
- mustard (grain), coriander, paprika (mixture) - 2 dessert spoons.
Processing of the main ingredient
Boiled-smoked brisket at home is not done very long. You should start preparing such a product with meat processing. Pork belly must be thoroughly rinsed with water (cold) and then dried with paper towels.
Heat treatment of the product
To make boiled-smoked brisket at home tasty and fragrant, it is necessary to use various spices and seasonings during its preparation. 
After processing the meat, it is necessary to peel the garlic cloves, and then cut them into slices and stuff the brisket with them. Next, you need to rinse thoroughly and put it in a pan. To it should be added chopped fresh parsley, Bay leaf, tea leaves and peppercorns. After that, it is necessary to lay out a piece of processed meat in the dishes with the skin up.
At the end, you need to add chopped rings to the ingredients and pour everything boiled water. In this case, the liquid should cover the meat product by 2 centimeters. A heavy plate should be placed on top of the brisket so that in the process heat treatment she didn't come up. Next, cover the pot with a lid and bring the mixture to a boil. After that, you need to add honey to the dishes, table salt and mix everything thoroughly. Cook the ingredients over low heat for about 1.4 hours.
Preparing the coating
To boiled-smoked brisket at home with liquid smoke and tea turned out to be more fragrant and piquant, it is recommended to coat the boiled meat product with a special sauce. To do this, you need to crush a clove of garlic, and then add mustard, paprika, coriander and a mixture of peppers to it. All ingredients should be thoroughly rubbed with a mortar. 
After the pork is fully cooked and acquires a pleasant golden hue, it must be carefully transferred to a dry and thick towel, and then thoroughly dipped and rubbed with the previously prepared coating. In this case, the brisket should still be hot.
Final stage
As you can see, boiled-smoked brisket at home with liquid smoke is quite easy to do. After the meat is smeared with a spicy mixture, it should be tightly wrapped in thick gauze, and then in foil. In this form, the product must be put under pressure (under a full 3-liter jar).
When the meat has cooled, it must be removed in the refrigerator for exactly 20 hours. After the specified time, the brisket can be safely used for serving at the dinner table.
How should the delicacy be presented to the table?
Boiled-smoked brisket is an excellent cold appetizer that will serve as an excellent decoration for holiday table. Especially valuable is that it is prepared exclusively at home.
After the pork meat is infused in the refrigerator and saturated with all the spices, it should be removed from foil and gauze, and then cut into thin slices and served to invited guests as a cold dish. 
Everyone who tries the ready-made delicacy at least once will never forget its amazing taste and pleasant aroma. Ketchup or mustard can be served as a sauce for such an appetizer. Good appetite!
What we need:
- pork belly (bacon) - a few small pieces
- garlic
- salt, spices: rosemary, cumin, black pepper, paprika, allspice, suneli hops
Brisket preparation:
1. Rinse the pieces of meat cold water Wipe dry with a paper towel to remove excess moisture. The meat must be completely dry.
2. Peel the garlic, cut the slices into thick plates.
3. Salt each piece of brisket to taste, coat with the selected spice on top or on all sides - as desired. On the photo is a brisket with paprika, cumin and suneli hops.
4. Place on a baking sheet covered with foil and put in a well-heated oven. Bake not big chunks brisket should be about 25-30 minutes at medium temperature.
5. Remove the baking sheet from the oven, put slices of garlic on each piece of meat.
6. Put back in the oven and bake until done. You can check it like this: get the meat out of the oven and cut off sharp knife thin piece. On the cut, the degree of readiness of the dish will be visible.
7. The baked brisket should cool when room temperature, and then it can be put in the refrigerator for a couple of hours, and after that there is.
As you can see, cooking brisket is easy. In addition, you can take absolutely any spices and give the desired taste to the meat. If you want spiciness - add more chili pepper (10 minutes before cooking, you can also coat the top of a piece of brisket with crushed garlic). Spices will add hops-suneli, cumin, allspice. You can also put a sprig of rosemary or bay leaf on top of the pieces of meat. And you can cook without spices at all, just salt is enough. Another option is possible: make small punctures in the meat with a sharp knife, stuff with carrots and garlic cloves cut into strips. In this case, the brisket will have a beautiful cut - with bright slices of carrots and fragrant garlic. And you can bake without spices, and just take the finished meat out of the oven, coat with adjika or crushed garlic, finely chopped chili pepper, wrap with cooking paper, cool and put in the refrigerator overnight. Experiment - and every time enjoy a new taste!
Among meat products pork belly is perceived by many as meat suitable only for frying. But this is an erroneous opinion. Boiled brisket - delicious and tender dish, which should be avoided except for those who are on a diet. True, in the process of cooking, you must follow some rules.
General principles for cooking boiled brisket
Firstly, for cooking it is better to choose a not very fatty piece of brisket, the meat in it should be the same or more than fat. However, layers of fat are also necessary.
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 that will give it tender meat more distinct spicy taste.
To cook boiled brisket with large quantity spices, it is worth sewing a bag of two layers of gauze, boil it in two or three waters to get rid of the pharmacy smell and use it in this way. Overlay a piece of brisket with various spices (coriander, juniper, allspice, cloves, etc.) and, after giving some time, depending on the recipe, lie down with them under oppression, carefully put everything together in a bag and cook like that. However, you can wrap meat with spices in a piece of boiled gauze or even cook just like that, adding more spices to a small amount of water.
It is often advised to stuff the brisket with, say, garlic. To do this, make deep cuts with a sharp knife and put thin slices of garlic into them. It is advisable to stuff 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
Carnation - 5-6 buds
Black peppercorns - 10 peas
Garlic - head
Ground black pepper
paprika powder
white pepper
(you can use the Pepper Mix Mill)
The number of ingredients is approximate.
Cooking method
Rinse the brisket, peel 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 over 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 refrigerate overnight.
Such a 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 eaten hot or cold.
Ingredients
Pork belly - 800 g
Onion - 1 large onion
Garlic - 1 large head
Lavrushka - 5-6 leaves
A large bunch of spicy greens (parsley, basil, rosemary, thyme - at the choice of the hostess)
Black peppercorns
Sweet pepper peas
Cooking method
In boiling salted water, put the head of the onion and the head of garlic, without peeling or cutting them, bay leaf, tied in a bunch of herbs, peppercorns. When the water boils again, put the brisket in it.
Boil for approximately 1.5 - 2 hours, making sure that the water does not boil away.
Remove the brisket from the broth and serve hot or cold. If you wish to serve cold boiled brisket, let it cool in the broth.
Recipe 3. Brisket boiled in brine
This version of the boiled brisket tastes different from those suggested above, and resembles 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 - a piece
Bay leaf - 3-4 leaves
Bulb - 1 piece
Cooking method
Dissolve the salt in hot water, put there the onion cut in half, bay leaf and peppers. Put a piece of brisket and cook for about 40 minutes at a slight boil.
Leave in brine for a day, then take it out and use as cold appetizer 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 bacon, served cold, cut into slices.
Ingredients
Approximately one kilogram piece pork belly
Husk 2-3 onions
Garlic - 1 head
Black pepper, cloves, coriander - to taste
A bunch of any herbs
Cooking method
Dip the onion peel into 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 lay the husk in a gauze bag or bundle. By the way, when coloring eggs for Easter, it is better to do the same.
Salt the water. Dip the head of garlic, peppers, a bunch of herbs disassembled into cloves into it. Put the brisket and cook it for about an hour.
Remove the meat from the broth, wrap in foil and leave in the refrigerator for a day. After that, you can cut the brisket into slices and eat as a cold dish.
Recipe 5. Boiled brisket rolls
This interesting and tasty dish can be prepared with a piece of brisket if it is too thin for any other cooking option. To get a delicious boiled brisket roll, you 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 like parsley or basil
Bay leaf
Black peppercorns
Cooking method
Wash the brisket, scrape it out. If the skin is already very tough, it is better to cut it off. You can slightly beat off a piece by covering it with a film.
Chop garlic and herbs. Rub a piece of pork with salt and pepper, roll up, tie 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 immersed in water.
Cool in the broth, remove, remove the thread. Cut into circles. It can be served as a cold dish with horseradish or mustard or warmed up in a frying pan.
Recipe 6. Boiled brisket "Salty"
To cook a 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 refrigerate for two days.
Unwrap and place in boiling water. Cook for about an hour and a half, check readiness by piercing with a knife. During the cooking time, the piece of meat should be turned over several times.
Get it cooked brisket and generously stuff 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 both cold and hot.
Ingredients
Pork belly - 1 kg
Salt - per liter of water 2 tablespoons with top
Sugar - per liter of water 2 tablespoons 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 in pieces and all spices in water. Cool down.
Wash the brisket, scrape, cut into large pieces. Place these pieces in the marinade and refrigerate for five days. It is necessary to take out the container daily and mix the meat, and if there is not enough liquid, add more.
After five days, remove the brisket, shake off the remnants 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 away.
Cool directly in the broth. Then remove the brisket from the foil and film and send it to the refrigerator for a couple of hours. This dish can be used as a breakfast, put on bread, or you can serve guests as a cold appetizer.
Recipe 8. Spicy boiled brisket
Another recipe for boiled brisket 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 put the brisket. Boil for about an hour. Cool in water and put under the lid in some cool place, but not in the refrigerator for two days.
Remove the salted boiled brisket from the brine, blot thoroughly with a towel and rub with minced garlic mixed with adjika.
Place the brisket in a food bag and leave in a loosely closed bag for a couple of hours at room temperature.
Place in refrigerator. After the dish has cooled well, it can be eaten with hot spices or just on a sandwich.
Recipe 9. Boiled brisket with beans and lentils
This recipe for boiled brisket 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 beans and soak overnight. In the morning pour fresh water and put to boil. Rinse the lentils and, one hour after the start of cooking, pour the red beans into the water. Rinse the brisket, scrape the skin, do not cut large pieces and put it there. Boil for 40 minutes, only after that you can salt and add garlic chopped into large pieces. Cook for another 10 minutes, stir tomato paste. Boil for just another minute and turn off the heat. Let simmer covered for at least 15 minutes.
The cooking time of a dish depends on many factors, so these instructions should not be taken as an indispensable requirement. The readiness of the dish should be checked.
Recipe 10. Boiled brisket with cabbage
To prepare this dish, it is better to take the brisket without the skin. However, if you really like the skin, then you can first boil the brisket with it, then cut off the skin and grind it with a knife, and cut the meat and fat, in accordance with the recipe, into medium-sized pieces. Then add both to the dish. 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 peppercorns - 10 pieces
Tomato paste - 5 tablespoons
Cooking method
Put the brisket and seasonings into boiling water. Set to cook over very low heat for 40 minutes. Meanwhile, put in a saucepan or stewpan to stew with a small amount water sauerkraut. Many people add a couple of teaspoons of sugar there.
Finely chop fresh cabbage. Put 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 pot with the cabbage. Mix everything, pour the 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 ready.
- Pork belly is a very tasty and tender meat. Despite this, they should not get carried away too much: it is still quite fatty.
- "Kill" the fatty taste of boiled brisket will help spicy seasonings(horseradish, mustard, adjika), tomato, sauerkraut, garlic, spices. All these additives go well with brisket.
- If you want, you can partially cut off the fat and cut it into thin slices. Fry them in a frying pan over low heat, you get a wonderful dietary fat and cracklings. Cracklings will be a good addition to porridge, potatoes, cabbage, scrambled eggs, and fat can be used for frying or stewing (for example, cutlets) or for cooking overcooking in soups.
- At the same time, you should not cut off the fat from the brisket completely: the taste will not be the same at all.
