Breast is not the most expensive part of the meat carcass, but at the same time, the dishes from it are nourishing and tasty. Breast baked in the oven is also considered to be beneficial, since the excess fat is heated by this method of cooking, and the nutrients are saved. In addition, if you bake the brisket correctly, it will not be overdried.
Cooking Features
Bake in the oven can be beef, pork and lamb brisket. With a well-chosen recipe and compliance with the technology of cooking a dish from any brisket will turn out delicious. The main thing - to choose and prepare it for baking, to take into account several important points.
- When choosing between frozen and chilled brisket, preference should be given to the latter, since during freezing the structure of the meat changes slightly, and when baking, it can be dry and bland.
- Meat should be fresh, with unexpired shelf life. If red stains are found under the piece, it has already been frozen. The brisket covered with burgundy crust lay for a long time in the open air and weathered. It is better than sticky meat that has lain under the film, but it is still not considered the ideal choice.
- The breast does not prepare too quickly. Depending on the type of meat, recipe and the size of the piece, the time of roasting varies from 1 to 3 hours. Young meat will be cooked faster, the taste will be more tender. It has a color from pink to bright red, not too coarse fibers.
- If you wish to bake frozen brisket, let it be thawed on the top shelf of the refrigerator. In this case, the chances of preserving the juiciness of the meat are much greater.
- Before cooking, the meat must be thoroughly washed, checking that there are no pieces of bone left after cutting, remove the films, dry them with a napkin.
- The use of marinade or the beating of meat will speed up its preparation, but these methods can only be used if there are appropriate instructions in the recipe.
Serve baked brisket to the table can be whole or sliced in portions or thin slices. You can eat it as cold as hot, but most prefer the first option.
Pork belly baked in foil
Composition:
- pork belly - 1 kg;
- garlic - 5 cloves;
- salt - 20 g;
- black ground pepper - 5 g.
Method of preparation:
- Wash the brisket, blot it with a kitchen towel. If there are ribs on it, cut them off and use to cook another dish, such as pea soup.
- Pass the garlic through a press, add salt and pepper to it, mix.
- Rub the mixture with bacon from all sides.
- Wrap the meat in several layers of foil.
- Place on a baking sheet and place it in a preheated 180 degree oven. Bake for an hour. It is advisable not to open the oven door at this time.
- Hold the meat for another half hour in the oven off, still not opening it.
- Take it out and put it in the fridge for 2-3 hours right in the foil.
The cooled brisket will remain unfolded and finely chopped. In this form, it should be served.
Pork belly baked with potatoes in the sleeve
Composition:
- pork belly - 1 kg;
- potatoes - 1 kg;
- salt, black pepper - to taste;
- spicy herbs - to taste;
- vegetable oil - 50 ml.
Method of preparation:
- Peel the potatoes, cut them into quarters, boil in unsalted water for 10 minutes, remove them with a slotted spoon and dry them on a paper towel.
- Sprinkle the potato wedges with vegetable oil, sprinkle with salt and herbs.
- Wash bacon, dry it with a towel.
- Mix salt with pepper and herbs, rub the brisket with this mixture.
- Put brisket in baking sleeve.
- Tie a sleeve on both sides or fasten its ends with special clips. Put in the oven, laying on a baking sheet.
- Bake for an hour at an oven temperature of 180 degrees.
- Open the sleeve on one side, put the potatoes in it. Continue baking for another 40 minutes.
Brisket prepared according to this recipe is better served hot with a side dish of baked potatoes.
Beef brisket baked in the oven
Composition:
- beef brisket - 1, 5 kg;
- onions - 0, 2 kg;
- garlic - 5 cloves;
- Worcestershire sauce - 50 ml;
- black and red pepper, salt - to taste;
- thyme - to taste.
Method of preparation:
- Prepare the meat for baking by washing it out, peeling it off, drying it with a towel.
- Cut the garlic cloves into 2-3 pieces. After making a knife in the brisket hole, stuff it with garlic. It will be convenient to do if you send the garlic deep into right along the blade of the knife (on its flat side).
- Grate the meat with salt and pepper mixture, sprinkle with thyme.
- Lay a large piece of foil on the baking sheet. Put meat on it.
- Pour meat over the sauce.
- Cut the onion into thin half-rings, fill them with brisket.
- Lift the ends of the foil up and seal them, leaving a little empty space above the meat.
- Put in the oven, choosing the minimum temperature.
- Bake beef brisket at 180 degrees for 2-2,5 hours.
Beef brisket, baked according to the above recipe, will be tastier hotter, although serving it as a cold snack is also not forbidden.
Lamb brisket baked with vegetables
Composition:
- lamb breast - 0, 5 kg;
- onions - 0, 2 kg;
- garlic - 3 cloves;
- carrots - 100 g;
- fresh parsley - 50 g;
- sweet pepper - 0, 2 kg;
- vegetable oil - how much will leave;
- eggplants - 0, 2 kg;
- dry red wine - 0, 2 l;
- salt, spices - to taste.
Method of preparation:
- Wash the lamb brisket, chop it into several pieces so that each has a rib. Drain.
- Salt and pepper each piece of brisket.
- Heat the butter in a frying pan and fry the meat pieces on it until golden brown. Do it better on medium heat.
- Wash eggplants, peel, cut into large pieces and dip them in water, after having dissolved salt (teaspoon per liter of water) in it. After half an hour, remove, rinse with running water and dry.
- Peel carrots, cut into slices.
- Onion, freeing from the husk, cut into rings or half rings.
- Wash the pepper, remove the seeds from it, cut into half rings about half a centimeter wide.
- Chop parsley with a knife.
- Cut garlic cloves into thin slices.
- Mix all the vegetables.
- Lubricate a ceramic or special baking glass form with oil. Put the vegetables in it.
- On vegetables, spread out the pieces of lamb belly.
- Fill it all with wine, which in this recipe can be replaced with unsweetened apple juice.
- Place the form in an oven preheated to 180 degrees.
- After an hour, reduce the temperature to 140-160 degrees and continue to bake for another 2 hours.
Serve the brisket with hot vegetable garnish. In the cold, it will not taste good.
Marinated bacon baked in the sleeve
Composition:
- pork belly - 1 kg;
- lemon - 1 pc .;
- spicy herbs - 20 g;
- salt, black pepper - to taste;
- garlic - 1 head;
- vegetable oil - 20 ml.
Method of preparation:
- Wash and dry the brisket.
- Disassemble the garlic cloves into slices, peel them. Spoon the garlic meat.
- Mix lemon juice, vegetable oil, salt, pepper, and herbs in a bowl. Rub the meat with this mixture and leave to marinate for an hour.
- Put the marinated pork belly into the sleeve, making several chops in it with a toothpick to release steam.
- Place in an oven warmed to 200 degrees.
- Bake brisket for one and a half hours. Fifteen minutes before readiness, cut the foil so that the meat is slightly browned.
Cooked according to this recipe breast is universal. With a side dish, you can serve it hot for lunch. Chilled and cut into thin slices, it will decorate the festive table.
The baked breast in the oven is a versatile dish that is easy to cook. Yes, and it will cost relatively inexpensive.
