Potato with brisket: one name - one thousand options! Favorite and new recipes for potatoes with brisket: beef, pork, calf, lamb, deer

Potato with brisket: one name - one thousand options! Favorite and new recipes for potatoes with brisket: beef, pork, calf, lamb, deer

Potato with brisket is a simple dish that can please your loved ones on weekdays, and you can decorate the table with them on a holiday.

Submit potatoes with brisket in different variations, using general principles, quite feasible task for any hostess.

General principles of cooking potatoes with brisket

1. Breast - pork, beef, lamb, deer, calf - cooked either with bone or one flesh, removing ribs and films.

2. Meat is always prepared separately, and then combined with potatoes.

1. Breast of pork, stewed with potatoes

Ingredients:

• 600g pork belly;

• half carrot root

• large onion;

• black pepper (peas);

• parsley;

• salt;

• 6 potatoes.

Cooking Method:

1. Chop the brisket into 3 x 4 cm cubes.

2. Dip in boiling water and cook, removing the foam, 20 minutes.

3. Cut the onions, carrots and greens and add to the meat, put the pepper, cook until half-cooked vegetables.

4. Peeled potatoes coarsely chopped.

5. Take a heat-resistant pan with a thick bottom. Remove meat and vegetables from the broth with a slotted spoon, put them on the bottom of the pan.

6. Add the potatoes to a mixture of bacon and vegetables, pour broth with strained broth and simmer in an oven preheated to 200 degrees for 1 hour.

2. Breast of beef, fried in breadcrumbs, with boiled potatoes

Ingredients:

• kilogram of beef brisket with ribs;

• 1 liter of broth;

• onion;

• carrot root;

• parsley root;

• black pepper (peas);

• 3 laurels. leaf;

• salt;

• 1 egg;

• crackers for breading;

• olive oil.

Cooking Method:

1. Wash the brisket, put in a low wide pan, add broth and a half centimeters above meat.

2. Onion cut into 2 parts, carrots cut across (circles).

3. Add vegetables, parsley root and spices to the meat.

4. Simmer in a saucepan with a tight lid for 30 minutes.

5. Brisket out of the broth, cool, get the bones and put on a baking sheet. Press flat with something (washed with a metal tray or baking tray), press with a load and keep in the fridge for an hour and a half. 6. Compressed meat cut into wide ribbons.

7. Place each ribbon in an egg, then sprinkle with breadcrumbs and fry.

8. Peel and boil potatoes.

9. Serve the bacon potatoes with mustard.

3. Pork belly with potato pancakes in a pot

Ingredients:

• 600g pork belly;

• 700g potatoes;

• egg;

• flour;

• black pepper (ground);

• salt;

• any grow. butter;

• butter;

• large onion;

• sour cream;

• 250 ml of boiling water.

Cooking Method:

1. Wash the brisket without bone, blot with a paper towel or napkin, cut into small strips and fry until golden brown.

2. Peel the potatoes, twist in a meat grinder.

3. Add chicken egg, flour (enough two tablespoons) to the potato paste, salt it.

4. Fry the pancakes in vegetable oil.

5. Put them on a plate with a paper towel so that excess oil is gone.

6. Separately fry the onion rings.

7. Prepare the sauce: melt butter (a couple of large spoons) in a frying pan, sprinkle one spoonful of flour and stir over a small fire, fry the flour, add two large spoons of sour cream pre-diluted in hot water (stir constantly, so that lumps do not form), salt and pepper.

8. Put the brisket on the bottom in pots, sprinkle with sauce on top, add fried onion

9. Hold the pots in the oven for half an hour at 180 degrees.

10. Arrange two or three pancakes in all pots.

4. Lamb brisket with potatoes, baked in foil

Ingredients:

• kilogram of lamb brisket with bone;

• one and a half kilograms of potatoes;

• garlic, a few cloves;

• allspice-peas;

• salt.

Cooking Method:

1. Wash lamb brisket, wipe off excess moisture with a napkin and cut it along the ribs into pieces.

2. In the pulp make cuts and place in each half of the cloves of garlic and peas.

3. Salt the meat.

4. Chop the potatoes, salt them.

5. Take a roll of foil, unfold it and cut off such a piece, which would allow to make an “envelope”, containing in itself a potato with brisket. 6. Spread the foil on a baking sheet, put meat and potatoes on it.

7. Close the “envelope” by bending it at the top in the middle so that the juice does not leak when cooking.

8. Bake bacon with potatoes for 2 hours at 200 degrees, after 50 minutes, reduce the temperature to 150 degrees.

9. Put the “envelope” on the dish and put the potatoes and bacon on the plates.

5. Pork belly casserole with potatoes and asparagus

Ingredients:

• half a kilogram of pork belly without bone;

• kilogram of potatoes;

• half a kilo of asparagus;

• sour cream;

• butter;

• flour;

• 120g of cheese;

• half a bunch of parsley;

• white pepper (ground);

• sugar;

• salt;

• vegetable oil.

Cooking Method:

1. Cut meat into thinner slices and fry in oil.

2. Boil the boiled potatoes down into boiling water.

3. Chop the boiled potatoes finely.

4. Boil the asparagus in water, adding salt, sugar (a small spoon) and a little butter.

5. Sift flour, spasserovat with butter in a pan, add broth from asparagus, sour cream, salt, pepper and, stirring, boil for 3 minutes.

6. Lightly grease the form, put the potatoes, bacon and asparagus. Top pour sour cream sauce.

7. Bake for half an hour (temperature 180 degrees).

8. Remove the form from the oven, sprinkle with finely grated cheese and parsley, also finely chopped. Cut the casserole into pieces.

9. Serve hot potatoes with brisket and asparagus.

6. Deer brisket stewed with potatoes and lingonberries

Ingredients:

• one and a half kilograms of deer breast with bone;

• two kilograms of potatoes;

• 150 g lingonberries fresh or fresh frozen;

• 3 bay leaves;

• salt.

Cooking Method:

1. Deer brisket well washed, cut into pieces along the ribs.

2. Slice large potatoes.

3. Put the pieces of brisket into a dish or any similar dish, pour cold water so that it covers meat with two fingers.

4. Place the duck in the oven and simmer the bacon for an hour and a half at 180 degrees.

5. Get utyatnitsu, put the potatoes on the meat, add lingonberries and put the dishes back into the oven. 6. After 1 hour, add bay leaves and salt to potatoes with brisket and lingonberries and leave to stew for another half hour.

7. Potato with brisket in the slow cooker

Ingredients:

• half a pound of pork belly;

• kilogram of potatoes;

• onion;

• carrot;

• 2 bay leaves;

• salt;

• half a glass of water.

• olive oil (or any other).

Cooking Method:

1. Fry the bacon pieces in butter.

2. Potatoes cut into circles no thicker than 1 cm.

3. In the “Baking” mode, fry the potatoes in a slow cooker.

4. Grate carrots, onions - rings, fry them.

5. Connect the potatoes with brisket and vegetables, salt and throw bay leaf, add water.

6. In the “Quenching” mode, cook for 1 hour.

8. Breast and potato with zucchini, baked on the grill

Ingredients:

• one and a half kilograms of pork belly or lamb with bones;

• 12 pieces of flat potatoes;

• 1 small zucchini;

• mix of different peppers;

• salt.

Cooking Method:

1. Chop the brisket along the ribs so that you can string it on a skewer.

2. Rub the pieces of meat with a mixture of peppers, salt. Let stand 1 hour.

3. Cut potatoes and zucchini into even circles, rub them with a mixture of peppers, salt.

4. Strung bacon on skewers and fry, checking readiness.

5. Potato and squash cups mixed together strung on skewers and cook, placing away from the heat of coals.

6. If the vegetables are pierced with a fork, then they are ready.

7. Put brisket with potatoes and zucchini in a large bowl.

9. Potato with brisket and pickled cucumber (rolls)

Ingredients:

• one and a half kilograms of breastless boneless;

• half a kilo of potatoes;

• 3 salted barrel cucumbers;

• large onion;

• 3 bay leaves;

• ground pepper (black);

• salt;

• half a cup of broth.

Cooking Method:

1. Boil the washed bacon for half an hour, adding bay leaf and cleaned onion to the water.

2. Peel the potatoes and cut them into small pieces.

3. Cut the cucumber into long strips.

4. Chop the boiled brisket into such pieces so that two bars of potatoes and several strips of cucumber can be wrapped inside. 5. Pieces of brisket stuffed with potatoes and cucumber, fasten with wooden toothpicks so that they do not unfold, or tie up with a simple thread.

6. The resulting rolls fry in oil.

7. Add the rolls to the skillet, add the broth and simmer on the stove over low heat for 1 hour.

10. Potatoes with brisket under vegetable “fur coat”

Ingredients:

• one and a half kilograms of beef brisket with bone;

• kilogram of potatoes;

• carrot;

• onion;

• eggplant;

• 2 bell peppers;

• ground black pepper;

• half a cup of mayonnaise;

• salt.

Cooking Method:

1. Prepare the brisket, divided into pieces.

2. Cut potatoes into circles.

3. Prepare a “fur coat”: grate large carrots, cut onions, eggplant and bell pepper into cubes. Stir vegetables, pepper, salt, add mayonnaise and mix again.

4. Place the brisket on the baking sheet (oil it) and put in the oven for baking at 250 degrees for forty minutes.

5. After 40 minutes, get the meat, spread the potatoes on it, then a layer of vegetable “fur coats”.

6. Give potatoes with brisket and vegetables, bake for one hour at 200 degrees, cover with foil to prevent the vegetables from burning.

7. Remove the foil and keep in the oven for another half hour.

11. Breast of veal with boiled cream and mashed potatoes

Ingredients:

• half a kilo of boneless calf brisket;

• one kilogram of potatoes;

• half a liter of milk;

• carrot;

• onion;

• parsley;

• flour;

• butter;

• half a cup of sour cream with high fat content;

• bay leaf;

• pepper-peas;

• salt.

Cooking Method:

1. Boil the bacon in a little water with salt and spices. Broth does not pour out.

2. Boil the potatoes in salted water. Milk to warm. Knead tolokushkoy potatoes, adding hot milk.

3. In a mashed potato put a spoonful of butter.

4. In the butter, fry the flour, slowly add a glass of broth, boil the sauce, stirring for 10 minutes. Sour cream, add salt.

5. Remove the veal from the pan, divide it into portions and put it into shape, pour over the sauce and heat it. 6. Parsley finely chopped.

7. Lay the brisket with mashed potatoes on a plate, generously sprinkle with herbs.

12. Potato with brisket and white mushrooms in pots

Ingredients:

• kilogram of pork belly without bone;

• 100 g dry porcini mushrooms;

• kilogram of potatoes;

• 2 carrot roots (medium);

• sour cream;

• garlic;

• vegetable oil;

• salt.

Cooking Method:

1. Wash the brisket, cut into straws and fry. After roasting meat to get, leave the oil.

2. White mushrooms 2 hours before cooking, soak in water. Then boil them in the same water for 0.5 hours.

3. Slice the mushrooms finely enough and fry in vegetable oil for no more than 5 minutes.

4. Peel potatoes, cut into straws. In the oil left over from the meat, cook potatoes.

5. Grate carrots and fry separately.

6. In each pot add products in the following order: bacon, mushrooms, potatoes, carrots. Salt, pour sour cream.

7. Pot to poke at 150 degrees for about half an hour.

8. When serving, sprinkle potatoes with bacon and mushrooms with minced garlic.

13. Potatoes with brisket (with beans)

Ingredients:

• half a kilo of boneless lamb brisket;

• half a kilo of potatoes;

• half a kilo of green beans;

• 4 ripe tomatoes;

• onion;

• half a cup of grated cheese;

• salt;

• pepper.

Cooking Method:

1. Rinse the meat, cut into cubes.

2. Peel the potatoes, cut into large cubes.

3. Chopped onion and sliced ​​tomato fry with meat.

4. Put the fried bacon in the pots, add the bean pods and the potatoes, broken in half. Pour boiling water, salt, pepper and simmer over low heat for one hour.

5. An hour later, grated cheese is added to each pot, put into the oven again. The pots are not closed so that the potatoes with brisket and beans are covered with cheese.

Tips and tricks for cooking potatoes with brisket

1. When stewing, salt the meat for 20 minutes before you get the finished dish, so that the brisket does not lose juiciness. 2. When frying, keep brisket on the pan for 20 seconds (not more) on each side so as not to overdry the meat.

3. Garlic before adding to the brisket, press down with a flat knife on the cutting board, so it will be better to give the flavor to the meat.

4. To reduce the peculiar smell of deer brisket, soak it in water for a half to two hours.

5. Before cooking, you can marinate brisket for 0.5 hours in a mixture of lemon juice (squeeze a lemon into a bowl) and white pepper.

6. For roasting, it is better to use a mixture of oils - vegetable and cream.

7. If the brisket is baked without foil, then after the crust has formed, put the container with boiling water in the oven. Meat will be juicy.

8. If you need to keep fresh brisket for 1-2 days, wrap the meat in a napkin soaked in salted water, put it in a bag and leave it on the bottom shelf of the refrigerator.

9. It is possible to check the readiness of the brisket by puncturing a piece at the thickest point with a toothpick. Ready meat will produce clear juice without blood.

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