There is no doubt that meat is a very tasty and desirable dish of any, not only a festive table. And well and tasty cooked meat - even more so.
There are a large variety of recipes for its preparation, and meat is very different. Today we will tell you how to cook brisket in onion husk according to the most delicious recipes.
Home-made brisket will save you from worrying about the presence of harmful additives, preservatives and colorings in meat. Let's start with the classic recipe and gradually talk about the various variations of this dish.
So, for the most common brisket in onion peel, you will need the following ingredients:
- Six hundred grams of pork belly
- Litere of water
- About five grams of onion peel
- One hundred grams of salt
- Two bay leaves
- Six cloves of garlic
- Five peas of allspice
Rinse the husk thoroughly, add water, bring to a boil. After boiling add salt, pepper and a leaf of parsley.
Now that the brine is ready, add the meat and boil again. Cook over low heat for half an hour and cover the contents with a lid. Ten minutes before cooking, add three cloves of garlic to the dish.
After 30 minutes, the meat is ready, it must be completely covered with husk and cool. After that, let the meat lie down for half a day in the refrigerator - now it is ready, bon appetit.
10. In a slow cooker
When cooking this dish in a slow cooker there is no difference in taste, and the cooking process is not significantly different. The main difference is that the meat needs to be laid immediately, and on top of it add onion husks, salt and spices, only then pour water.
In the "quenching" mode, cook from half an hour to one and a half, depending on the capacity of the apparatus. It is not necessary to open the lid during cooking, which allows you to engage in other, equally important tasks, while preparing the dish.
9. In the oven
You can also cook brisket in onion peel with ovensthat is in every kitchen. With the same ingredients, the dish is tender and juicy, with notes of fried meat. It is worth exploring the power of your stove to set the desired temperature and cooking time.
8. Boiled and salted
To prepare boiled salted brisket the recipe does not need to be drastically changed, you just need to add more water to get more brine. Instead of a liter of water, you need to add about three.
After cooking, which also takes about half an hour, the meat must be left in brine for the night. Then get out and dry the brisket. When it dries from brine, you need to grate it with spices and wrap it in paper as it does with bacon. Let lie in the refrigerator for about a day, then you can eat.
7. Smoked boiled
Smoked the whole family will definitely like meat, because its piquant taste can easily dilute the usual diet of bored dishes.
We cook the brisket according to the usual recipe, and while it comes to condition, you need to prepare a smokehouse. The choice of sawdust is a matter of taste, but there are proven recommendations for a specific type of meat.
Oak, birch, alder or maple sawdust are ideal for pork, and blackthorn sawdust can also be used. Oak will give the meat tartness and a pleasant, strong smell. Birch and alder saturate with a sweetish aroma, and blackthorn gives a peculiar tart taste.
The meat should be positioned so that the pieces do not touch each other, and the fat does not drain onto the sawdust, which should smolder and not burn.
6. Boiled in Chinese
Despite the fact that the brisket, like lard, is considered a product of mainly Slavic cuisine, there is a recipe for cooking this meat in Asian cuisine.
To add a special, spicy taste to the meat and make it in an Asian manner, it is necessary to add a little cinnamon to the main set of components, which will open new facets of taste.
You also need to add 9% rice vinegar and a little star anise. The main thing is not to overdo it with star anise, otherwise the taste of meat will become too spicy.
5. With liquid smoke
2 tablespoons liquid smoke you need to pour on the onion peel, while you will lay the brisket in a pan. It is this flavor that gives the brisket a light aroma of smoked meats.
To prepare such a dish, you do not need to go outdoors and make a fire. Breast with liquid smoke will be a real find for the hostess, who is used to surprising her loved ones with a delicious and unusual dinner.
After you remove the brisket from the onion peel, rub it with your favorite spices and put it in the refrigerator. Such a recipe does not require a long infusion, after 6-7 hours the dish can be served at the table.
4. With turmeric
Turmeric will give meat not only an appetizing color, but also an unusual taste. This spice is very useful, it is not in vain that it is used not only in cooking, but also in medicine.
After you get the meat from the brine with onion husks, leave it to cool. Then spice with a mixture of peppers and turmeric. An incredible flavor for the whole kitchen is guaranteed.
Such meat can be cut into portioned portions and served for a sandwich filling, or as an independent dish of a festive table.
3. With prunes
Prunes very useful, so it is often used in cooking, especially in combination with meat. You can use both dried prunes and fresh.
After the brisket in onion peel boils and you remove all the foam, reduce the heat and add spices. Then add the prunes and cover to stew the meat well.
Dried fruits give the brisket an unforgettable taste and aroma. If you add a bag of tea at the end, you can get a rich color for meat. The crust will be bright brown with a reddish tint. This dish looks spectacular on any holiday table.
2. Spicy
Spices cannot spoil the brisket. Therefore, after cooking, grate the pieces of brisket fragrant and spicy spices. A mixture of red peppers, garlic, cloves and turmeric is best. For herbs, add dill, parsley and onions.
This method of cooking meat came to us from ancient times, when spices and spices were used much more often than in the modern world. Today, food is coarser, contains only salt and pepper, so the taste is either sweet, or spicy, or salty. Using spicy herbs you can create unusual meat with an exquisite taste.
1. In brine
So that the brisket is well saturated and saturated with spices and spices, you need to cook fragrant pickle. To do this, you will need not only onion peel, but also a lot of spices.
After the water boils and you remove the foam from the surface, add bay leaf, allspice, peas and dry garlic. For subtle notes, you can add dried fruits as desired. In the end, spice herbs to taste.
The brine should be well salted and pepper so that the meat absorbs the whole taste. Do not forget to turn down the fire so that the meat is stewed. Cover and let it brew.
Drain the brine into another pan, it can later be used for another dish. Leave the breast for a few hours (preferably at night) and serve cold to the table. This is a great appetizer that will decorate any feast, both ordinary and festive.