The brisket is distinguished by the alternation of the meat layer and the fatty one. I prefer leaner brisket, and the presence of fat in it makes the taste more tender and juicy. Such meat can be prepared in advance, a day or two before the celebration. It will be saturated with garlic, seasonings and will acquire a rich taste and appetizing aroma.
Ingredients
1200 g pork belly, salt, garlic, seasonings, 3-4 garlic cloves.
Cooking
1. On the market, I chose a brisket that has the optimal ratio of meat and fat: not very fatty, but not completely lean. I washed it and cleansed my skin.
2. Cooked the brisket with the skin, but you can remove the skin. The brisket was placed in a saucepan with salted water and boiled for about an hour and a half.
3. Grate the finished brisket with garlic, sprinkle with pepper, seasonings for meat. Now you need to let the brisket cool, as the hot meat will break, and not cut into even slices. But this is only if you want to use the brisket as a cold dish. Boiled meat is tasty and hot, it just won't be cut into even pieces. Cool the brisket, cut it beautifully, put it on a dish and serve it to the table.
4. Cold boiled bacon can also be used as a filling for sandwiches. The liquid in which the brisket has been boiled can be used as a broth for cooking various dishes.
Boiled brisket was prepared by Alla OLEYNIK
I'm generally not a fan of fatty meat, especially boiled, but there is one recipe for which it turns out so tasty that even I eat it with pleasure. The recipe is quite old, I don’t even remember how it got into our family. My mother used to cook from it when I was still in school (i.e. VERY long ago).
For this recipe, it is best to use pork belly - lard with streaks of meat, although in principle any fatty pork is suitable. In American conditions, raw brisket can only be bought from the Chinese.
Sprinkle the pork liberally with coarse salt (I use kosher salt), place in a plastic bag and refrigerate for a few days. If there is a desire, then you can pepper it and overlay it with thinly chopped garlic, but in principle it is already good with one salt.
Boil the salted brisket in a small amount of lightly salted water until tender - the meat should be easily pierced with a fork, but not fall apart. It usually takes me about 1.5 hours. If the water is not lightly salted, then the pork will have a boiled taste. The brisket should be completely immersed in water when cooking. I usually boil the meat skin side up first, and turn the meat halfway through cooking. It is better to cook under a lid over very low heat.
Remove the finished brisket from the liquid in which it was cooked, put it on a plate and immediately, without letting it cool down, stuff with garlic. To do this, the garlic cloves must be cut lengthwise into thin strips. For stuffing, I pierce the meat deep sharp knife and then I stuff the garlic into these cuts. It is better to stuff the brisket from both sides - first from the side of the meat, and then from the side of the skin. The amount of garlic depends on personal preference, but in principle, the more, the tastier. The pieces of garlic should be very thin, and stuffing should be done often enough. Although, since the meat is still very hot during stuffing, then during cooling under pressure it is all saturated with the aroma of garlic, even if you cheated a little with stuffing and were too lazy to stuff often and very thin slices of garlic.
Put the garlic-stuffed brisket on a plate or board with the skin on top, cover with a second plate or board and put a load on top - I keep a decent-sized cobblestone in the house for this purpose. Leave the brisket under the load for several hours until completely cooled, and then put in the refrigerator until completely cooled.
Serve very cold, cut into thin pieces with mustard or horseradish. Through salting, garlic, and weight-bearing, both meat and fat gain pleasant taste and dense texture.
This is what a salted fresh brisket looks like:
And this is how it looks in salted form (3-5 days in the refrigerator):
Boiled brisket, ready for stuffing with garlic:
The brisket is densely stuffed with garlic:
And it is supposed to cool under the load:
A brisket that has cooled under a load.
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, there should be as much or more meat in it 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 the 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 it as a 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 of 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 big chunks. 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.
Boiled breast - subtleties and useful tips
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.
The shelves of modern supermarkets are literally bursting with a variety of smoked meats. Therefore, we often buy meat delicacies without even thinking about the fact that they may contain artificial preservatives, dyes and other chemicals. However, this should not be a reason to stop eating your favorite foods, as they can be made on own kitchen. After reading today's publication, you will learn how to cook smoked-boiled brisket.
For a truly delicious cold appetizer, be sure to choose the right meat. To prepare a delicate and fragrant delicacy, it is advisable to use a brisket, in which there is not much fat. The meaty product will be saturated with spices much faster and will be more juicy.
When choosing raw materials, you need to pay attention to the shade of the fat layer. It must be white. The presence of yellowness indicates that you have a spoiled product that has been repeatedly frozen. To domestic pig boiled-smoked brisket it turned out no worse than the store, it must be prepared from fresh meat pulp of a dark red hue.
Variant with natural honey
According to this recipe, a very tender and fragrant cold appetizer is obtained, which is not ashamed to be served at the festive table. Before starting the process, be sure to check that you have all the necessary components on hand. To make a juicy boiled-smoked brisket at home, you will need:
- A kilo of pork.
- 100g smoked sausage.
- 4 tablespoons of salt.
- 1-2 heads of garlic.
- 5 tablespoons of onion peel.
- 100 grams of parsley.
- A teaspoon of natural honey.
In addition, you will need some ground pepper, coriander and mustard seeds. Thanks to the presence of these spices, you will get a more aromatic boiled-smoked brisket. At home, some ingredients can be replaced with those that are in your kitchen. So, instead of sausage, smoked wings are often used, and instead of parsley, its root is taken.
Process description
In pre-washed and dried meat, small cuts are made and garlic plates are placed in them. A piece prepared in this way is sent to a saucepan, at the bottom of which there is already clean onion peel, parsley, pepper and bay leaf. It is important to ensure that the brisket is laid with the skin up. Pieces of smoked sausage are placed on the meat. All this is filled with warm boiled water. To prevent the meat from floating up, a plate is placed on top and a load is placed. The pot with the future delicacy is covered with a lid and sent to the stove.
As soon as the water boils, salt is added to it and natural honey. Boil the brisket on minimum heat for one and a half hours. Then it is taken out of the pan, spread on a dry surface and rubbed with a mixture of mustard, coriander and garlic. The meat prepared in this way is wrapped in foil and put under pressure. When the pork has cooled, the weight is removed from it and placed in the refrigerator. A day later, the boiled-smoked brisket in onion peel is completely ready for use.
Ground paprika option
This recipe calls for the use of a slow cooker. Therefore, pieces of meat must be selected taking into account the size of the saucepan. They should be evenly distributed over the bowl of the appliance. In order for you to get a juicy and fragrant boiled-smoked brisket at home, you need to stock up on all the required products in advance. AT this case in your kitchen you should have:
- A kilo of pork.
- 300 milliliters of water.
- 8 cloves of garlic.
- 4 teaspoons of salt.
- 10 bay leaves.
- 2 teaspoons of paprika and ground black pepper.
- Husk from five onions.
Step-by-step instruction
Cooking boiled-smoked brisket at home does not take too much time. And the technology itself is extremely simple, so even an inexperienced cook can easily cope with it. First you need to do the meat. It is washed, wiped dry with paper towels and rubbed with half of all available and passed through the garlic press, salt, pepper and paprika. Then deep incisions are made in the brisket. Immediately after that, it is stuffed with the remaining garlic, previously cut in half.
The pork prepared in this way is placed on foil, covered with onion peel and bay leaves, and then carefully wrapped and sent to the multicooker bowl. All this is filled with water and covered with a lid. Cooked-smoked brisket is being prepared in a multicooker operating in the “Extinguishing” mode. After an hour, the “Keep Warm” program is activated and another sixty minutes are waiting.
Liquid smoke option
Brisket cooked according to the technology described below differs surprisingly delicate taste. You can make delicious sandwiches out of it. family breakfast or nicely cut for holiday table. To treat your loved ones to an amazing meat delicacy, double-check in advance whether you have everything at hand necessary products. In this case, your kitchen should have:
- A pound of pork belly.
- 30 grams of onion peel.
- 5 cloves of garlic.
- A couple of tablespoons of table salt.
- Liter of distilled water.
- Laurel branch.
- 100 milliliters of liquid smoke.
- A few peas of black pepper.
Sequencing
At the bottom of a suitable pan lay out pre-washed onion peel, pepper and lavrushka. All this is poured with water, sent to the stove and boiled for at least ten minutes. Then the dishes are removed from the fire and put aside. Not earlier than an hour later, the infused broth is filtered, and then salt is added to it, liquid smoke pre-washed pork.
Immediately after this, the contents of the pan are again sent to the stove and brought to a boil. Cooked-smoked brisket is prepared at home for one and a half hours on a minimum fire. After this time, the meat is removed from the broth and thoroughly dried. Then it is rubbed with garlic passed through a special press, wrapped in cling film and placed on a refrigerator shelf. In about a day, the boiled-smoked brisket will be completely ready for use. Immediately before serving, it is cut into not too thick pieces and placed on a beautiful plate.
It should be noted that this juicy and fragrant snack can be perfectly stored in the refrigerator for a week without damage to palatability. In those situations where it is required to extend the shelf life, the meat is simply placed in freezer. In such cases, immediately before use, it is kept for at least forty minutes at room temperature. If this is not done, then the frozen brisket cannot be cut. It just crumbles under the knife.
