Due to the presence of a thin layer of fat, the brisket becomes just perfect for baking in the oven. During baking, melted lard soaks the meat and makes it soft and juicy. But to achieve a unique taste of meat, you can only pre-marinate it. And again fragrant spices, garlic, seasonings and herbs come to the rescue. You can bake pork belly just like that, marinating and laying it on a baking sheet, or bake it in foil. Pork belly baked in the oven according to this recipe, it is prepared very easily, and the finished meat will exceed all your expectations. According to this recipe, you can cook any part of the pork carcass. Delicious will turn out undercut, tenderloin,.
Ingredients:
- Pork belly -700-800 gr.,
- A mixture of spices for meat - 20 gr.,
- French mustard beans - 2-3 tbsp. spoons,
- Garlic - 1 head,
- Sunflower oil - 2-3 tbsp. spoons,
- Salt - 2 tsp
Pork belly baked in the oven - recipe
Pour the meat spice mix into a bowl. In this case, I used a homemade spice mix of paprika, curry, black pepper, turmeric, red pepper, ground coriander, dried rosemary, and thyme. This set of spices, of course, can be modified at your discretion. Add French beans to it.
Peel the garlic cloves and put them through a press into the bowl with the rest of the ingredients. Additionally, you can also add chopped bay leaf.
Pour sunflower oil into the sauce. Stir the sauce.
To keep the meat fresh, add a little salt. Stir again.
Let's move on to the chest. Rinse it with water. Then pat it dry with a paper towel.
Brush the pork belly on all sides with the prepared marinade. So that the brisket is properly saturated with the aroma of spices and marinated well, put it in the refrigerator for 4-5 hours. After this time, it can be baked. Cover the baking dish with parchment. Additionally, it can be lubricated with a small amount of vegetable oil. Lay out the brisket.
Turn on the oven at 170C. As you can see, the oven temperature is low enough to allow the meat to bake well inside. Place the mold in the oven. Pork belly baked in the oven for 50 minutes - one hour. The finished baked brisket should look something like in the photo.
It is best to cut it after it has cooled down. Serve it to the table, cutting it across into thin slices. And don't forget to serve her spicy horseradish. By the way, the most delicious horseradish is cooked. Enjoy your meal.
Pork belly baked in the oven. A photo
You can also cook pork belly in foil with lemons. The taste of baked meat is simply amazing. Lemons will soak the meat and give it a citrus flavor, and thanks to the foil, the meat will turn out very juicy.
Ingredients:
- Pork belly - 800-900 gr.,
- Black ground pepper - 0.5 tsp,
- Lemon - 1 pc.,
- Salt - 2 teaspoon,
- Garlic - 4-5 cloves,
- Bay leaf (ground) - 1 teaspoon
Our small family is very fond of various sausages, ham and various store-bought meat products. But the usefulness of these dishes is doubtful. We've seen it over and over again - expensive doesn't always mean high quality. You buy a piece of boiled pork for a decent price, and it is processed with liquid smoke, and it is known to be harmful to health.
So I decided to manage, so to speak, with small losses and learn to cook at home)
I tried many recipes, the brisket turned out to be either overcooked or simply boiled (And I really wanted the same as in the store, so that the layers of meat would be pinkish in color, and the brisket itself would be juicy and fragrant.
Almost desperate in search of the perfect recipe, I accidentally stumbled on the Internet for recommendations for cooking meat products at a low temperature. Well, of course I decided to try and I really liked the result. This is exactly the recipe I've been looking for!
I share with you)
Here is my appetizing piece of pork belly weighing 700 grams
My set of spices is the simplest, there is in every home - this is garlic, salt, bay leaf, ground black pepper and coriander.
Mix salt, black pepper and coriander.
Garlic should be cut lengthwise into 4 parts and thoroughly dip in mixed spices
Now you need to stuff the brisket with garlic, for this we pierce obliquely to the middle of the brisket with a sharp knife
Push the quarters of garlic into this recess.
Push the garlic all the way into the brisket
We stuff meat from all sides with garlic
Due to the fact that the garlic is salty and in spices, the brisket will be well salted inside, and will also acquire the aroma of spices.
With the remaining mixture of salt and spices, rub the brisket on all sides, but not very much (the main thing here is not to "overdo it")
Now spread the bay leaves on the brisket
Very tightly, in several layers, the brisket should be wrapped in cling film and left in this form in the refrigerator for a day so that the brisket is well salted inside. The further process of cooking the brisket will take place in this film, so you need to wind it well so that water does not get inside.
After a day, you can start heat treatment. You will need a large saucepan, it is easier to observe the temperature regime in it. We put a pot of water on the fire and wait until the water starts to boil. At this point, we shift the brisket wrapped in cling film
We make the fire as small as possible. And cook WITHOUT BOILING for an hour and a half. It is important not to let the water boil, otherwise there will be no pinkish color. When it starts to boil, you can add some cold water. The temperature of the water should be such that you can dip your finger for a split second and not get burned)
After an hour and a half, we take the brisket out of the water and put it in the refrigerator until it cools completely (I’m in the freezer - I want to try it faster)
This is how flavorful brisket is.
Juicy, tasty, beautiful. The layer of meat is not gray, but slightly pinkish, like in a store-bought brisket.
Garlic and coriander are good friends and give the brisket an incredible taste and aroma)
Oh, all the same, fat is power! Yes, and even with such an appetizing layer of meat)
This is a great alternative to store products, there is nothing harmful, only goodies)
I would like to note that the brisket should be chosen softer, the ideal option is, of course, homemade (it will be very tender, you can bite with your lips). But unfortunately you don’t always get homemade, more often I buy in the store. Sometimes a rather tough brisket comes across, during the cooking process it softens and also comes out very tasty, but more dense.
Since our family is not large, I immediately wrap half of the cooked brisket in cling film and send it to the freezer for storage. Taste qualities do not lose their properties; when defrosted, the brisket looks like freshly cooked. Plus, if unexpected guests come to the house, you can quickly defrost in the microwave and there is already a snack)
Time for preparing: PT01H30M 1h 30m
Approximate cost per serving: 20 rub.
Salted brisket is often served at the table as an everyday snack, and can also become a festive dish. You can buy pickled meat in the store. But it turns out much tastier if you cook it yourself. So how do you make salted brisket at home? Look for the best recipes in this article!
How to pickle brisket - cooking rules
- You can cook the brisket in a salty form in three ways: using marinade, with dry salting and in a hot way.
- Before salting, the brisket must be washed under running water and dried with paper towels with a dense base.
- Remove the top film and veins all over the piece of meat.
- Cuts on the brisket for garlic and vegetables should be made parallel to the skin every three centimeters.
- Garlic must be cut into plates. If you will be using it in a hot brine, add it when the marinade is fully cooked.
- Before serving the meat to the table, rinse it from salt and dry it. Cut into serving pieces.
- Usually the brisket is salted without the skin, but for those who like it, can it be left? but only choose pieces with a thin skin.
How to dry pickle brisket
The dry salting option is one of the simple cooking recipes that requires a minimum of ingredients.
Products needed for salting:
- 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.
- Pepper mix with salt, if desired, add any other spices in crushed form. Cut the garlic into slices.
- In addition to garlic, you can use vegetables, such as carrots. Cut it into thin slices 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 put the pork in the refrigerator for 24 hours. Then take out, remove the cloth, lightly salt and wrap in parchment. Leave the meat to salt for another day.
- After the specified time, transfer the brisket to the freezer and after 12 hours the dish is ready!
How to pickle brisket in brine
A longer time will be required 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 to dissolve its crystals and remove from the stove.
- Pour spices, chopped garlic and pepper into the bottom of the pan. Put 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 pickle a brisket in a hot way
With this cooking option, the meat is boiled in brine. To properly prepare it, adhere to the following rules and proportions.
For 1 kg. brisket you will need:
- trusted salt - 1 tbsp.;
- peppercorns - 15 pcs.;
- adjika - 1 tsp;
- bay leaf - 3 pcs.;
- peeled garlic - 5 pcs.;
- cold water - 0.5 l.
Cooking:
- First prepare the marinade. Grind the pepper, mix it with salt. Pour water into a container or saucepan, 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 the 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, put it on a towel. Wait for the moisture to be absorbed.
- Peel the garlic, chop and rub each piece with it. Wrap in parchment and refrigerate.
- To make the brisket pickle faster, cut it into small pieces.
- Use sea salt instead of regular salt. It has larger crystals that will gradually dissolve and take moisture out of the meat less 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 cuts. Top with chopped herbs.
- Thin slices can be cut if you put the finished meat in the freezer before serving.
- Ready-made brisket can be baked or added to other dishes.
- To get a golden color at the brisket, add onion skins to the brine. And for a smoked taste - liquid smoke.
Salting brisket at home is easy. But for a delicious dish, it is important to follow not only the tips in this article, but also the proportions of the recipe.
Another way to cook brisket, see the video:
How to cook pork belly? She's so delicious! If the recipe does not involve rolling meat into a roll, then cooking will not take much time.
And if the pork is baked in one layer, then it must first be marinated in hot and fragrant spices.
The procedure for preparing the brisket before baking in the oven is not superfluous. This allows the meat to additionally “walk”, become more tender and soft, and soak in the aroma of spices.
Even before pickling 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 there are ribs in the piece of meat, they should be removed. The bones can also be used to prepare another dish, usually a stir-fry.
To prepare a marinade for pork weighing about one and a half kilograms, you will need:
- black and red ground pepper;
- 6 cloves of garlic;
- 2 tsp salt;
- dry spicy herbs;
- 2.5 st. l. mustard.
How to make a marinade
Pat the pork dry with paper towels or paper towels. If there is a skin on the meat, you can not remove it - it will save liquid when baking.
First, in a deep bowl, you need to mix two types of ground pepper with salt. To this mixture you need to pour different spices. Lay the meat skin side down on a wooden board. With the tip of a well-sharpened knife, pierce the pork deeply 15 times. Between these punctures it is better to make approximately the same intervals. You can not pierce the chest through.
Pour a little pre-prepared mixture with spices 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 grease the entire breast with it. Wrap the pork in cling film or put in polyethylene.
If the meat is planned to be baked 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 the start of baking and cooking is delayed, then after an hour the breast should be put in the refrigerator. The meat will be amazing the next day.
How to cook pork belly in the oven
Cooking pork belly in the oven is the easiest way. To do this, you just need to put it on a baking sheet. But if you want the meat to turn out juicy and tender, then you need to put it with the skin 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 a temperature of 200 degrees.
If necessary, you can add water in small doses. Then remove the lid, add the temperature in the oven (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 is incredibly tasty.
Such meat can rightly be called universal. After all, it can be used for roasts along with a side dish, and for a salad, and for a sandwich. 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 mix.
Before cooking, the meat must be thoroughly rinsed with running water and gently dried with paper towels or napkins. Pre-cook the spices by mixing them all together well.
Grate the brisket with salt and a mixture of spices. Put it on the surface of the foil, folded in half. Finely chop the garlic cloves and spread over the entire brisket. The foil should be carefully rolled up and the pork wrapped in foil should be lowered into the multicooker bowl and the “baking” mode should be turned on for an hour and a half.
After cooking, the pork should be kept in a closed slow cooker for about 15 minutes. Then it should be removed and the foil unfolded. Cut the hot breast into portions and treat guests. If the meat was prepared for sandwiches, it should be cooled and kept in the refrigerator.
How to cook pork belly in a pan?
Fried pork in a pan is an easy-to-cook, tasty and unusually tender dish. 
Boiled potatoes and a simple seasonal vegetable salad are perfect for it.
To fry the brisket in a pan, you will need:
- 450 g pork belly;
- salt, black ground pepper;
- seasonings for pork;
- flour;
- 1 st. l. vegetable oil;
- 1 onion in the husk;
- 1 clove of garlic.
How delicious to cook pork belly in a pan? First, it must be gently rinsed and dried 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. Postpone for half an hour.
It is good to heat sunflower or any other vegetable oil in a frying pan (about 1 tablespoon). Roll the pieces of meat in flour. Roast pork over medium heat for 7 minutes, turning occasionally.
Put the fried breast on a flat plate. Then pour vegetable oil into the pan and lay out the onion, cut into almost translucent rings. Fry over medium heat in the onion mixture for a few minutes to soften. Place the onion on top of the pork belly. Serve hot to guests.
Pork breast is highly valued by gourmets and just lovers of good food. This part of the carcass has layers of fat. Therefore, when cooked hot, it turns out tender, juicy and fragrant. The breast is most often cooked in the oven.
Among meat products, pork belly is perceived by many as meat suitable only for frying. But this is an erroneous opinion. Boiled brisket is a tasty and tender dish that 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 this tender meat a more distinct piquant taste.
To cook a boiled brisket with a lot of 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 a 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 the onion cut in half, bay leaf and peppers there. 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 boiled brisket recipe. 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 remove it. 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 the finished 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, cut into medium-sized pieces and put there too. Boil for 40 minutes, only after that you can salt and add garlic chopped into large pieces. Cook for another 10 minutes, stir in the 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 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. Put to cook on a very low heat for 40 minutes. Meanwhile, put sauerkraut in a saucepan or saucepan to stew with a little water. 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.
- Spicy seasonings (horseradish, mustard, adjika), tomato, sauerkraut, garlic, and spicy herbs will help “kill” the fatty taste of boiled brisket. All these additives go well with brisket.
- If you want, you can partially cut off the fat and cut it into thin slices. By frying them in a pan over low heat, you will get excellent edible fat and greaves. 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.
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