Salty brisket - striped queen of cuts. How to cook a delicious salty brisket: dry, cold and hot

Salty brisket - striped queen of cuts. How to cook a delicious salty brisket: dry, cold and hot

Salty bacon does not need to be presented and advertised. She is loved by men and women, served on a holiday and take with them on a camping trip. How to cook salty bacon yourself? Easy!

Salty Brisket - General Cooking Principles

Salty bacon can be prepared in three ways: dry, in brine and hot.

For salting the brisket in a dry way, use salt, spices, herbs and garlic. The ideal ratio of salt when salting: 4 tbsp. tablespoons of salt per pound of brisket. Slices of garlic nashpigovyvat brisket. The bottom of the bowl is sprinkled with a mixture of salt and spices and the brisket is placed on it, sprinkled with the same mixture. Leave in this form for a day, then clean in the refrigerator.

Salting the brisket in the second way involves the preparation of brine. To do this, water is boiled with salt, then cooled. The brisket is cut into small pieces. Spread them in dishes, shifting greens, spices and garlic. All this is poured with cooled brine, cover with a lid and leave for several days. After that, the brisket is tried, and if it is salted, cleaned in the refrigerator.

Breast salted hot, 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, covered with herbs, wrapped in a film and cleaned in the refrigerator.

Recipe 1. Salty brisket


• half a pound of pork belly;

• a few cloves of garlic;

• a tablespoon of ground pepper;

• two Art. spoons of salt.

Method of preparation

1. Peel and chop the garlic cloves into medium-thick slices. Wash the brisket, pat dry with a napkin and cut into the skin to pieces into 6 cm. Mix the salt and pepper.

2. Carefully rub the brisket with a mixture of salt and pepper, stuff the whole piece with garlic. Wrap the brisket in baking paper and leave for four hours. 3. Then send the bacon from the fridge for a day, then take it out, rub it a little with salt, wrap in new paper and leave for another day. Remove the brisket again, put it in a bag and send to the freezer for another 24 hours. Breast is ready!

Recipe 2. Salty brisket under the yoke

• kilogram of fresh brisket;

• salt - 4 tbsp. spoons;

• 5 g of ground black pepper, dried and crushed umbrellas of dill, coriander;

• pinch of allspice peas;

• a few cloves of garlic and bay leaves;

• 2.5 g nutmeg.

Method of preparation

1. Wash the brisket thoroughly, after which it is necessary to blot it with a napkin. Cut into pieces five centimeters thick. Peel the garlic and cut into plates. Salt mixed with spices.

2. In the brisket we make small cuts, where we put the plates of garlic. Thus, we stuff all the pieces. Each piece is carefully rubbed with a mixture of spices and salt.

3. We pour the bottom of the dish with salt and seasonings, put a few bay leaves and allspice. Put the bacon on the layer of salt sandpaper down. Cover with a plate and press down with a load. We leave the dishes with brisket for a day at room temperature, after which the brisket is sent to the fridge and kept there until ready. In about three days, the brisket is ready!

Recipe 3. Hot Salted Breast


• kilogram of fresh brisket;

• a glass of salt;

• 15 black peppercorns;

• teaspoon adjika;

• several bay leaves;

• A couple of garlic cloves;

• one and a half liters of water.

Method of preparation

1. Wash the brisket, dry it with a napkin and cut it along the length of the dish, in which it will be salted and three centimeters wide. Scrape the skin with a sharp knife until it is white. Garlic peel and pass through the garlic press.

2. Pour water into an enamel pan, bring it to a boil, add salt and add spices. Pound allspice in a mortar. 3. Pieces of bacon dipped in boiling brine and cook for about five minutes. Remove the pan from the heat and leave for 10 hours. After this time, remove the brisket, wait for the moisture to drain, rub it in chopped garlic, wrap it in cling film and put it in the fridge. In three hours the brisket is ready.

Recipe 4. Salted brisket “Juicy”


• kilogram of pork belly;

• half a glass of salt;

• 5 cloves of garlic;

• two teaspoons of pepper mix;

• 10 coriander peas;

• a pair of bay leaves;

• fresh dill.

Method of preparation

1. Wash the brisket well and dry it with a napkin. Pour salt into a bowl and roll the bacon on all sides in it. Excess salt removed.

2. Peel the garlic, squeeze half through the garlic press, and cut the remaining teeth into plates. In the brisket we make small cuts, where we put the plates of garlic. Spread the brisket on top with a mixture of peppers and sprinkle with fresh dill.

3. Brisket tightly laid in a bowl, add crushed in advance coriander and bay leaf. Leave for a day, then put in the fridge for another 24 hours. Breast is ready!

Recipe 5. Salty bacon, boiled in onion peel


• kilogram of pork belly;

• husks with five bulbs;

• half a glass of salt;

• 10 black peppercorns;

• two carnation flowers;

• a few cloves of garlic;

• half a teaspoon of mustard seed.

Method of preparation

1. Take bacon with a good meat layer, wash, dry and cut into strips five centimeters wide, and the length of the pieces should match the dishes in which you will salt.

2. Place the brisket in the pan, cover with water, then remove the pieces, add salt, onion peel, spices and put on the fire. In a boiling brine, lower the brisket, reduce the heat and cook for half an hour. Before disconnecting add chopped garlic.

3. Leave the breast in brine until it cools. Remove the pieces, put on the lattice to make the glass excess moisture. Breast rub garlic passed through the press. Mix red and black pepper, mustard seeds, and sprinkle with this mixture. 4. Wrap bacon in foil or foil and send in the fridge for a day.

Recipe 6. Fragrant Salty Brisket


• 800 g pork belly;

• 4 tbsp. spoons of coarse salt;

• 2 tsp paprika;

• half a teaspoon of ground nutmeg, sugar, coriander, red and black pepper, dried fennel.

Method of preparation

1. Wash and dry the brisket. Cut in half. From above make cuts to a skin. Peel the garlic, cut it into slices or slices, and distribute it into cuts.

2. Well rub the bacon with salt, put in a deep bowl. Cover with a plate and put a load on top. Leave under the yoke for a day.

3. Dill, paprika, red and black peppers, nutmeg, sugar and coriander mix. Clean the brisket from salt, blot with a napkin, and rub well with spices, not forgetting the cuts.

4. Wrap the brisket in baking paper, put it in a plastic bag and put it in the fridge for a couple of days. Then place it in the freezer for an hour.

Recipe 7. Salty bacon with ascorbic acid


• half a pound of pork belly;

• six tablets of ascorbic acid;

• 5 clove buds;

• 8 allspice peppers;

• 12 black peppercorns;

• half a cup of coarse salt;

• 5 cloves of garlic;

• 2 bay leaves;

• a tablespoon of cayenne and black pepper;

• litere of water.

Method of preparation

1. Add salt and spices to the water, boil and cool. Rinse the brisket well and dip it with napkins. Peel the garlic and chop it with the help of a garlic press. Ascorbic acid grind into powder and mix with garlic. Grate the bacon from all sides with this mixture.

2. Pour the bacon over the cooled brine and put it in the fridge for a week. Brine must completely cover the brisket, if necessary, use the oppression.

3. Cayenne and black peppers mix. Drain the brine from the brisket, put it on the grate, so that the glass has excess liquid. Sprinkle the piece with a mixture of peppers and send it in the refrigerator for 24 hours.

Recipe 8. Salty bacon with basil and sweet pepper


• one and a half kilograms of brisket;

• a glass of coarse salt;

• half a cup of sugar;

• sweet red pepper;

• onion;

• chopped basil - a tablespoon;

• 3 cloves of garlic;

• 0.5 teaspoon allspice;

• 6 bay leaves;

• a couple of thyme sprigs;

• A tablespoon of black peppercorns.

Method of preparation

1. My sweet pepper, dry it, cut out the tail, clean the seeds and chop finely. Peel the onions and garlic and chop them with a blender. Pour salt, sugar in a plate, add allspice, chopped basil, chopped pepper, garlic and onion. All carefully mix.

2. Half of the spicy-vegetable mixture sprinkle the bottom of the enamelware. Spread the bacon, sprinkle it on top with the remaining spices, spread the bay leaf, thyme sprigs and sprinkle with black peppercorns.

3. Breast cover with cling film, then foil and press down with a load. Put the dishes in the refrigerator for 10 days, occasionally turning the bacon over and mixing the mixture of vegetables and spices.

Recipe 9. Salty brisket with a hot pepper


• kilogram of pork belly;

• half a cup of salt;

• 5 bay leaves and carnation buds;

• 12 black peppercorns;

• to taste mustard seeds, coriander, fennel and cumin;

• two red hot peppers;

• garlic head.

Method of preparation

1. Wash the brisket, dip it in napkins and cut into small pieces. In hot pepper, cut off the tail and shred its rings. Garlic cleared of husk and thin plate mode.

2. Dissolve the salt in the water, wait until it boils, and cook for five minutes. Sprinkle the bottom of the enamelware with spices, arrange the slices of hot pepper and garlic. Lay out the pieces of brisket, fill with cooled brine, cover with a lid and leave in a cool place for two days.

Salty bacon - tips and tricks from chefs

  • You can add sherry or Madeira to the pickle, as well as barberry berries. It will make brisket more aromatic and tastier.
  • For salting, take a whole piece of brisket with thin skin without damage, and layers of meat and fat of equal thickness. The knife should go into the brisket easily.
  • Salty bacon is served to 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, decorated with finely chopped greens or green onions.
  • Place the finished brisket in a freezer for a couple of hours. This is done so that it can be beautifully cut into thin plates.
  • Salted bacon can be baked in the oven, or added as a supplement when cooking your favorite dishes.
  • Brisket should be stored in the refrigerator or in a dry, cool basement.
  • If you add onion husks to the pickle, the brisket will take on a beautiful golden color.
Comments (0)