Salty brisket does not need presentation and advertising. She is loved by men and women, served on a holiday and taken with her on a hike. How to cook salty brisket yourself? Easy!
Salted brisket - general principles of preparation
Salted brisket can be prepared in three ways: dry, in brine and hot.
For salting brisket in a dry way, use salt, spices, herbs and garlic. Ideal salt ratio for salting: 4 tbsp. tablespoons of salt per kilogram of brisket. Pieces of garlic stuffed brisket. The bottom of the bowl is sprinkled with a mixture of salt and spices and the brisket is laid on it, pouring with the same mixture. Leave in this form for a day, and then cleaned in the refrigerator.
Salting the brisket in a second way involves preparing a brine. To do this, boil water with salt, and then cool. The brisket is cut into small pieces. They are laid out in dishes, shifting with herbs, spices and garlic. All this is poured with a cooled brine, covered with a lid and left for several days. After that, they try the brisket, and if it has salted, clean it in the refrigerator.
Hot brisket brisket, pre-boiled for several minutes in water with the addition of salt and spices. Then leave in the same solution for at least 8 hours. Then the brisket is taken out, rubbed with garlic, wrapped with herbs, wrapped in a film and put in the refrigerator.
Recipe 1. Salted Brisket
Ingredients
• half a kilogram of pork belly;
• a few cloves of garlic;
• a tablespoon of ground pepper;
• two tbsp. tablespoons of salt.
Cooking method
1. Peel and chop the garlic cloves with medium-thick slices. Wash the breast, dry with a napkin and cut into 6 cm slices to the very skin. Mix salt and pepper.
2. Thoroughly rub the brisket with a mixture of salt and pepper, stuff the whole piece with garlic. Wrap the breast in baking paper and leave for four hours.
3. Then send the brisket to the refrigerator for a day, then remove it, grate it with salt a little, wrap it in new paper and leave it for another day. Take out the brisket again, transfer to a bag and send it to the freezer for another 24 hours. The breast is ready!
Recipe 2. Salty brisket under oppression
• kilogram of fresh brisket;
• salt - 4 tbsp. spoons;
• 5 g of ground black pepper, dried and chopped umbrellas dill, coriander;
• a pinch of allspice peas;
• a few cloves of garlic and bay leaves;
• 2.5 g of nutmeg.
Cooking method
1. Thoroughly rinse the breast, after which it is necessary to get it wet with a napkin. Cut into pieces five centimeters thick. Peel the garlic and cut into plates. Mix salt with spices.
2. In the brisket we make small incisions, where we insert the plates of garlic. Thus, we stuff all the pieces. We rub each piece thoroughly with a mixture of spices and salt.
3. We fill the bottom of the dishes with salt and seasonings, put a few bay leaves and allspice. Lay the brisket on a layer of salt with the skin down. Cover with a plate and press down with a load. We leave the dishes with the brisket for a day at room temperature, after which we send the brisket to the refrigerator, and keep it there until ready. After about three days, the brisket is ready!
Recipe 3. Salted brisket hot
Ingredients
• kilogram of fresh brisket;
• a glass of salt;
• 15 peas of black pepper;
• a teaspoon of adjika;
• several bay leaves;
• a couple of cloves of garlic;
• one and a half liters of water.
Cooking method
1. We wash the breast, dry with a napkin and cut along the length of the dishes, in which it will be salted and three centimeters wide. With a sharp knife, we scrape the skin until white. Peel the garlic and pass through a garlic squeezer.
2. Pour water into an enameled pan, bring it to a boil, salt and add spices. Allspice is ground in advance in a mortar.
3. Dip the brisket into boiling brine and cook for about five minutes. Remove the pan from the heat and leave it for 10 hours. After this time, we take out the brisket, wait until the moisture drains, rub it with chopped garlic, wrap it in cling film and put it in the refrigerator. Three hours later, the brisket is ready.
Recipe 4. Salted brisket "Juicy"
Ingredients
• kilogram of pork belly;
• half a glass of salt;
• 5 cloves of garlic;
• two teaspoons of a mixture of peppers;
• 10 peas of coriander;
• a couple of bay leaves;
• fresh greens of dill.
Cooking method
1. Wash the breast well and dry with a napkin. Pour salt into a bowl and roll the brisket on all sides. We remove excess salt.
2. Peel the garlic, squeeze half through the garlic press, and cut the remaining teeth into plates. In the brisket we make small incisions, where we insert the plates of garlic. Sprinkle brisket on top with a mixture of peppers and cover with sprigs of fresh dill.
3. Put the brisket tightly in the dishes, add the coriander and bay leaf crushed in advance. Leave for a day, then put away in the refrigerator for another 24 hours. The breast is ready!
Recipe 5. Salted brisket boiled in onion husks
Ingredients
• kilogram of pork belly;
• husk with five onions;
• half a glass of salt;
• 10 peas of black pepper;
• two flowers of carnations;
• several cloves of garlic;
• half a teaspoon of mustard seeds.
Cooking method
1. Take the brisket with a good meat layer, wash, dry and cut into strips five centimeters wide, and the length of the pieces should correspond to the dishes in which you will salt.
2. Place the breast in a saucepan, fill with water, then remove the pieces, add salt, onion husks, spices to the water and put on fire. In a boiling brine, lower the brisket, reduce the heat and cook it for half an hour. Before chopping, add chopped garlic.
3. Leave the brisket in brine until it cools. Remove the pieces, place on a wire rack so that the glass is excess moisture. Rub the brisket with the garlic passed through the press. Combine red and black pepper, mustard seeds, and sprinkle with this mixture pieces.
4. Wrap the brisket in film or foil and refrigerate for a day.
Recipe 6. Fragrant Salted Brisket
Ingredients
• 800 g of pork belly;
• 4 tbsp. tablespoons of coarse salt;
• 2 tsp paprika;
• half a teaspoon of ground nutmeg, sugar, coriander, red and black pepper, dried dill.
Cooking method
1. Wash and dry the breast. Cut in half. From above, make incisions to the skin. Peel the garlic, cut into slices or slices, and spread it into cuts.
2. Rub the brisket well with salt, put in a deep bowl. Cover with a plate and place the load. Leave it under oppression for a day.
3. Mix dill, paprika, red and black peppers, nutmeg, sugar and coriander. Peel the brisket from salt, pat it dry with a napkin, and rub it well with spices, not forgetting the cuts.
4. Wrap the breast in baking paper, put it in a plastic bag and send it to the refrigerator for a couple of days. Then place it in the freezer for an hour.
Recipe 7. Salted brisket with ascorbic acid
Ingredients
• half a kilogram of pork belly;
• six tablets of ascorbic acid;
• 5 buds of cloves;
• 8 peas of allspice;
• 12 peas of black pepper;
• half a glass of coarse salt;
• 5 cloves of garlic;
• 2 bay leaves;
• a tablespoon of cayenne and black ground peppers;
• litere of water.
Cooking method
1. Add salt and spices to the water, boil and cool. Rinse the breast well and dip it with napkins. Peel the garlic and chop with a garlic squeezer. Grind ascorbic acid into powder and mix with garlic. With this mixture, rub the brisket on all sides.
2. Pour brisket with cooled brine and refrigerate for a week. The brine should completely cover the brisket, if necessary, use oppression.
3. Cayenne and black peppers mix. Drain the brine from the brisket, put it on the wire rack, so that the glass is excess liquid. Sprinkle a piece of pepper mixture and send it to the refrigerator for 24 hours.
Recipe 8. Salted brisket with basil and sweet pepper
Ingredients
• one and a half kilograms of brisket;
• a glass of coarse salt;
• half a glass of sugar;
• sweet red pepper;
• onion;
• chopped basil - a tablespoon;
• 3 cloves of garlic;
• 0.5 teaspoon allspice;
• 6 bay leaves;
• a couple of sprigs of thyme;
• a tablespoon of black pepper peas.
Cooking method
1. Sweet pepper, dry, cut the tail, clean the seeds and chop finely. Peel the onion and garlic and chop with a blender. Pour salt, sugar into a plate, add allspice, chopped basil, chopped peppers, garlic and onions. We mix everything thoroughly.
2. Half the spicy-vegetable mixture sprinkle on the bottom of enameled dishes. We spread the brisket, sprinkle it with the remaining spices, spread the bay leaf, thyme sprigs and sprinkle with black pepper.
3. We cover the breast with cling film, then with foil and press down with the load. We put the dishes in the refrigerator for 10 days, periodically turning the brisket over and stirring the mixture of vegetables and spices.
Recipe 9. Salted brisket with hot pepper
Ingredients
• kilogram of pork belly;
• half a glass of table salt;
• 5 bay leaves and buds of cloves;
• 12 peas of black pepper;
• to the taste of mustard, coriander, fennel and caraway seeds;
• two red hot peppers;
• head of garlic.
Cooking method
1. Wash the breast, dip it with napkins and cut into small pieces. For hot pepper, cut the tail and chop it with rings. Peel the garlic and the regime with thin plates.
2. Dissolve the salt in water, wait until it boils, and cook for five minutes. Sprinkle the bottom of enameled dishes with spices, lay out pieces of hot pepper and garlic. We spread the slices of the brisket, fill with a cooled brine, cover with a lid and leave in a cool place for two days.
Salted brisket - tips and tricks from chefs
- In brine, you can add sherry or Madeira, as well as berries of barberry. This will make the brisket even more aromatic and tastier.
- For salting, take a whole piece of brisket with thin skin without damage, and the same thickness in layers of meat and fat. The knife should enter the brisket easily.
- Salty brisket is served with a side dish of vegetables, or as an independent snack. Before serving, clean the sternum from excess salt, or rinse under running water. It can be used in cold cuts, garnishing with finely chopped herbs or green onions.
- Place the prepared brisket for a couple of hours in the freezer. This is done so that it can be beautifully cut into thin plates.
- Salted brisket can be baked in the oven, or added as an addition when cooking your favorite dishes.
- Keep the brisket in the refrigerator or in a dry, cool basement.
- If you add onion husk to the brine, the brisket will acquire a beautiful golden color.
