Boiled brisket - fat, tasteless, harmful? That's not it! Learn how to cook delicious boiled brisket and healthy dishes with it

Boiled brisket - fat, tasteless, harmful? That's not it! Learn how to cook delicious boiled brisket and healthy dishes with it

Among meat products, pork belly is perceived by many as meat suitable only for frying. But this is a misconception. 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 must follow some rules.

General principles of cooking boiled bacon

Firstly, for cooking it is better to choose a not very fatty piece of brisket, the meat in it should be as much or more than lard. However, fat layers are also needed.

Secondly, before cooking, the brisket is often subjected to salting or some other preparatory treatment.

Third, it is necessary to boil the brisket with the addition of various spices that will give this tender meat a more distinct savory taste.

To cook a boiled brisket with a lot of spices, it is worth stitching a bag of two layers of gauze, boiling it in two or three waters to ensure that you get rid of the pharmacy smell and use it in this way. A piece of brisket should be overlaid with various spices (coriander, juniper, allspice, cloves, etc.) and, having given some time, depending on the recipe, lie down with them under the yoke, carefully put everything together in a bag and cook. However, you can wrap the meat with spices in a piece of boiled gauze, or even boil it just by adding more spices to a small amount of water.

It is often advised bacon stuffed with, say, garlic. To do this, you need to make cuts deep into with a sharp knife and put thin slices of garlic in them. It is advisable to skip often enough, then your dish will taste better.

Recipe 1. Boiled brisket with ground pepper

Ingredients

Pork belly - 1 kg

Bay leaf - 5-6 leaves

Carnation - 5-6 buds

Black Peas - 10 Peas

Garlic - head

Ground black pepper

Paprika Powder

White pepper

(you can use the mill "Pepper Mix")

Salt

The number of ingredients is indicated approximately.

Method of preparation Rinse the brisket, brush 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 several times.

Leave in water until cool.

Remove boiled bacon from broth and rub with a mixture of peppers and finely chopped garlic. Very tightly wrapped in foil and left in the fridge overnight.

This bacon can be served as a snack or as a side dish with vegetable garnish and horseradish or mustard.

Recipe 2. Boiled Spicy Brisket

Such boiled bacon can be served immediately after cooking and is both hot and cold.

Ingredients

Pork belly - 800 g

Onions - 1 large onion

Garlic - 1 big head

Lavrushka - 5-6 leaves

A large bunch of spicy greens (parsley, basil, rosemary, thyme - the choice of hostess)

Black Pepper Peas

Sweet Pepper

Method of preparation

In boiling salted water put the onion and garlic, without peeling and cutting, bay leaves, tied in a bunch of herbs, peppercorns. When the water boils again, put the brisket back there.

Boil for about 1.5 - 2 hours, making sure that the water does not boil over.

Remove the bacon from the broth and serve hot or cold to the table. If you wish to serve cold boiled brisket, let it cool in broth.

Recipe 3. Brisket cooked in brine

This version of boiled brisket tastes differently from those suggested above and resembles boiled bacon.

Ingredients

Pork belly - about a kilo piece

Salt - at the rate of about 1 full big spoon per liter of water

Black Pepper Peas

Sweet Pepper Peas

Hot pepper - a piece

Bay leaves - 3-4 leaves

Onion - 1 piece

Method of preparation

Dissolve the salt in hot water, put the onion, bay leaf and peppers cut in half. Put a piece of brisket and cook for about 40 minutes with a slightly noticeable boil.

Leave in the brine for a day, then get and use as a cold snack with horseradish, mustard or adzhika.

Recipe 4. Boiled brisket in onion peel

This is probably the most famous cooked bacon recipe. The dish resembles to taste cooked smoked bacon, served cold, cut into slices.

Ingredients

About a kilo piece of pork belly

Husk 2-3 bulbs

Garlic - 1 head

Black pepper, cloves, coriander - to taste

A bunch of any spicy herbs

Salt

Method of preparation

Onion peel to immerse in cold water and boil it for about a quarter of an hour, then remove. To do this without difficulty, it is better to immediately lay the husks in a gauze bag or bundle. By the way, it is better to do the same when dyeing eggs for Easter.

Water salt. Put the head of garlic, peppers, and a bunch of herbs, disassembled into the cloves. Put the bacon and cook it for about an hour.

Take the meat out of the broth, wrap in foil and leave in the fridge for a day. You can then cut the bacon into slices and eat as a cold dish.

Recipe 5. Boiled brisket rolls

This interesting and tasty dish can be prepared from a piece of brisket, if it is too thin for any other cooking option. To get a tasty boiled brisket roll, you will 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

Salt

Favorite greens such as parsley or basil

Bay leaf

Black Pepper Peas

Method of preparation

Breast wash, scrape. If the skin is very hard, it is better to cut it. You can slightly beat off a piece, covering it with a film.

Garlic and greens chopped. Rub a piece of pork with salt and pepper, roll up a roll, tie up 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 submerged in water.

Cool in broth, remove, remove the thread. Cut into circles. Serve as a cold dish with horseradish or mustard or warming up in a frying pan.

Recipe 6. Boiled “Salty Brisket”

To cook the boiled bacon according to this recipe, it will take several days: first, the meat should be salted, then cooked, then pickled for some time. But the taste is amazing.

Ingredients

Fleshy pork belly piece

Ground black pepper

Salt

Garlic - 1-2 heads

Method of preparation

Rub a piece of pork belly with salt, sprinkle with black pepper, wrap in cling film and put in the fridge for two days.

Expand and place in boiling water. Boil for about an hour and a half, readiness to check, piercing with a knife. During the cooking time, the piece of meat should be turned over several times.

Get ready brisket and still hot generously nashpigovat garlic. Immediately put the meat sandpaper up under the oppression and refrigerate overnight. This brisket is good in the 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 spoons with top

Sugar - per liter of water 2 spoons without top

Bay leaf - 4-5 leaves

Cardamom, anise, star anise, thyme - to taste

Dry mustard

Garlic - 5 + 5 cloves

Method of preparation

Boil sugar, salt, mustard (a teaspoon without top), 5 cloves of garlic slices and all the spices in water. Cool it down.

Breast wash, scrape, cut into large pieces. Place these pieces in the marinade and refrigerate for five days. It is necessary to take the container daily and mix the meat, and if there is not enough liquid, add more.

After five days, get the brisket, shake off the remains 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.

Cool directly in the broth. Then take out the brisket foil and film and send to the refrigerator for a couple of hours. This dish can be used as breakfast, put on bread, and you can also serve guests as a cold snack.

Recipe 8. Hot Boiled Brisket

Another recipe for cooked bacon for breakfast or snacks. Ingredients

Pork belly - 1 kg

Garlic - 5 cloves

Bay leaf

Salt - 100 g

Adjika - 2-3 tablespoons

Black pepper

Method of preparation

Boil water, add spices and put brisket. Boil for about an hour. Cool it in water and put it under a lid in some cool place, but not in a fridge for two days.

Add salted boiled brisket from the brine, carefully blot with a towel and rub garlic mixed with adzhika with the help of crushed garlic.

Place the bacon in the food bag and leave in the tightly closed bag for a couple of hours at room temperature.

Put in the fridge. After the dish is well cooled, it can be eaten with hot spices or just on a sandwich.

Recipe 9. Boiled brisket with beans and lentils

This recipe for boiled bacon is suitable for both lunch and a hearty dinner.

Ingredients

Pork belly - 1 kg

Red beans - 1 cup

Lentils green - 1 cup

Garlic - 1 head

Tomato paste - 2-3 tablespoons

Method of preparation

Wash the beans and soak overnight. In the morning, fill with fresh water and put to boil. Rinse lentils and an hour after the start of cooking red beans fall asleep in water. Rinse the brisket, scrape the skin, cut into small pieces and put it there. Boil for 40 minutes, only after that you can salt and add the chopped garlic. Boil another 10 minutes, stir in the tomato paste. Boil another literally a minute and turn off the fire. Give then under a lid at least 15 minutes.

Cooking time depends on many factors, so do not take these instructions as an immutable requirement. Readiness dishes should be checked.

Recipe 10. Boiled Brisket with Cabbage

For the preparation of this dish is better to take brisket without skin. However, if you really like the skin, you can first boil the brisket with it, then cut off the skin and chop it with a knife, and cut the meat and fat, according to the recipe, into medium-sized pieces. Then add to the dish and then, and more. 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 pepper peas - 10 pieces

Tomato paste - 5 tablespoons

Method of preparation

Put bacon and seasonings in boiling water. Put the boil on a very low heat for 40 minutes. Meanwhile, put the sauerkraut in a saucepan or sauté stew with a small amount of water. Many add there a couple of teaspoons of sugar.

Finely chop fresh cabbage. Put in a saucepan and mix with pickled. Add capers and tomato paste.

Brisket get out of the broth and cut into pieces of medium size. Add meat to the pan to the cabbage. Mix everything, pour broth so that it reaches the top of the cabbage and meat, but does not cover them.

Boil all together for about 10 minutes, until the cabbage is ready.

Boiled breast - subtleties and useful tips

  • Pork belly is very tasty and tender meat. Despite this, they should not really get carried away: it is still quite fat.
  • Spicy seasonings (horseradish, mustard, adjika), tomato, sauerkraut, garlic, spicy herbs will help to “kill” the fatty taste of boiled bacon. All of these supplements go well with brisket.
  • If you wish, you can partially cut the fat and cut it into thin slices. By roasting them in a pan over low heat, you will get excellent edible fat and cracklings. Greaves will be a good addition to porridge, potatoes, cabbage, scrambled eggs, and fat can be used for frying or stewing (for example, meatballs) or for cooking stews in soups.
  • At the same time, one should not cut fat from the brisket completely: the taste will be completely different.
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