Recipe for delicious boiled boneless brisket. Chicken breasts

Many of us simply adore smoked meats and other delicacies. But the benefits of store-bought smoked products are highly questionable. The fact is that the aroma and spicy taste present in these products is primarily associated with the presence of phenol and carbonyl compounds in them. Which exit? Everything is extremely simple: you can prepare smoked and boiled products using traditional technology at home.

So, boiled-smoked brisket is one of the cold appetizers that can be easily made at home, because the recipe for its preparation is very simple.

How to choose the right meat?

In order for the final dish to be tender, juicy and aromatic, it is necessary, first of all, to choose the right meat:

• the brisket should be quite meaty so that the finished product is less fatty and more flavorful, since meat is saturated with spices much faster than lard;
• the fat on the brisket should be white; the presence of yellowness indicates that the product is spoiled or has been frozen many times;
• Choose boneless or small boned meat that has a fresh, clean smell and dark red color.

Boiled-smoked brisket: recipe for cooking in onion skins

There are many ways to cook brisket. Today we will talk about the simplest of them, which even novice housewives can do.

Required ingredients:

• pork (brisket) - 1 kg;
• smoked sausage (can be replaced with wings) - 100 g;
• garlic - 1-2 heads;
• salt - 4 tbsp. l.;
• onion peel - 5 tbsp. l.;
• honey - 1 tsp;
• ground pepper - to taste;
• parsley (parsley root can be used) - 100-150 g;
• bay leaf, coriander, mustard seeds - to taste.

Preparation:

Brisket cooked this way turns out very tender and flavorful. This dish will bring a lot of pleasure to your family, and guests who taste this treat will certainly not ignore the culinary art of the hostess.

Homemade boiled-smoked brisket without onion skins

Onion skins are used to give the meat a pleasant golden hue. However, there are recipes in which this ingredient is not used. We bring to your attention another simple way to cook brisket without onion skins.

Required ingredients:

• pork loin;
• garlic;
• ground red and black pepper;
• coriander, cloves, bay leaf;
• salt.

Preparation:

Your brisket is ready. Bon appetit!

A few words about smoked meats

Many housewives add liquid smoke to the cooking recipe to give the brisket a special smoked aroma. Currently, there is a lot of controversy over whether the use of this smoke flavor is absolutely safe for health. Here opinions differ radically. Some believe that liquid smoke is a natural product that not only gives finished dishes the taste and aroma of smoking, but also extends their shelf life.

However, many manufacturers add various dyes and chemical compounds to this flavor, which, naturally, does not make it any healthier for our health.

In any case, whether to use this supplement or not is an individual choice. We remember: all nutritionists are of the same opinion that smoked products should appear in the human diet no more than 2 times a month. That is, if you eat dishes prepared in this way only from time to time, your body will not react in any way.

But let us note that boiled-smoked brisket, prepared at home without any dubious additives, is not only not inferior in taste to store-bought smoked meats, but also has a much more delicate taste.

Cook with pleasure and be healthy!

Pork belly is the fatty part of the pork carcass that is commonly used to make bacon. If you like to experiment in the kitchen, try cooking this cut of meat in a new way. You can bake the brisket in the oven over low heat or cook it in the slow cooker. Alternatively, try pan frying thin slices of brisket.

Ingredients

In the oven

Serves 6–8

• 900 grams pork belly
• 80 ml olive oil
• 1 tablespoon (15 grams) table sea salt
• 1 tablespoon (7 grams) ground black pepper

Cooking in a slow cooker

Serves 6–8

• 900 grams pork belly
• 2 teaspoons (10 grams) table sea salt
• 2 teaspoons (5 grams) ground black pepper
• 2 teaspoons (5 grams) chili powder
• 2 tablespoons (30 ml) olive oil
• 1/4 cup (60 ml) apple cider vinegar
• 200 grams carrots, peeled and cut into pieces about 5 centimeters in size
• 200 grams sweet potatoes, peeled and cut into pieces about 5 centimeters in size

In a frying pan

Serves 3–5

• 450 grams pork belly
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) oyster sauce
• 1 teaspoon (3 grams) fresh minced garlic

Steps

In the oven

1. Preheat the oven to 220°C. During this time, prepare a baking dish by placing a metal rack in it.

   • If you don't have the right size rack, scrunch up several sheets of aluminum foil and place them on the bottom of the baking dish.
   • You want the piece of brisket to be raised above the bottom of the pan - this will help render more fat while cooking the meat.

2. Cut the meat. Using a sharp knife, score the pork skin in a crisscross pattern. Make several parallel cuts at a distance of 5 centimeters from each other. Then make a series of cuts perpendicular to the previous ones (the distance between them should also be about 5 centimeters).

   • Try to ensure that the cuts pass through the skin and the underlying layer of fat, but do not overdo it - do not damage the layer of meat located under the layer of fat.
   • Cutting the brisket properly will help render out more of the excess fat while roasting the meat.

3. Rub the piece with oil, salt and black pepper. Place the brisket, skin side up, in the prepared baking dish. Brush the skin with vegetable oil, then season the meat generously with salt and black pepper.

   • The oil and seasonings will add flavor to your brisket, and the oil and salt will help render the fat better, resulting in a crispy-skinned brisket.
   • By hand, spread the seasonings over the surface of the skin, thoroughly rubbing salt and pepper into the cuts made on the surface.
   • Please note that black pepper and salt do not burn during baking, but other spices and seasonings are less resistant to high temperatures - they can burn and worsen the taste of the finished dish. So, if you want to use additional seasonings, do not add them immediately, but 30 minutes before the end of the cooking process.

4. Place the meat in the oven for 20–30 minutes. Place the seasoned meat in the preheated oven. Bake for 20 to 30 minutes, or until the top is browned and looks crispy.

   • Please note that baking for a short time at high temperature is necessary to brown and crisp the skin. During this time, the meat will not have time to cook properly. In addition, you should not leave meat at high temperatures for a longer period of time.
   • Don't wait until the skin is dark brown or very crispy. You will need to continue roasting the meat at a lower temperature, so if you leave the meat on high heat for too long, the surface of the brisket will burn while the meat inside the piece will still be undercooked.

5. Reduce oven temperature to 180°C. Reduce the temperature without removing the meat from the oven. Roast the brisket for 2 to 2.5 hours, until the meat is cooked through.

   • Check how the baking is progressing after about an hour and a half. If the rendered fat gets too hot, you will smell smoke. In this case, you need to remove the meat from the oven and transfer it to another baking dish.
   • The internal temperature of a piece of meat must reach at least 70°C before it can be removed from the oven.

6. Leave the meat for 10-15 minutes. When you remove the cooked brisket from the oven, do not cut it immediately, but leave it at room temperature for 10-15 minutes.

   • During this time, the meat juice will be evenly distributed throughout the entire thickness of the piece of meat.

7. A properly baked brisket will have a crispy crust, and the meat inside the piece will remain tender and juicy.

   • Place remaining meat in an airtight plastic container and store in the refrigerator.
   • To reheat the brisket, place the slices of meat in a well-heated, thick-bottomed frying pan - this way you can maintain a delicious crispy crust.

In the slow cooker

1. Season the meat and leave overnight. Take salt, black pepper and chili powder and rub it thoroughly on all sides of the pork belly. Wrap the meat in cling film, place in the refrigerator and leave overnight.

   • Mix the seasonings in a small bowl first so they are evenly distributed over the meat as you season the brisket.
   • If you're short on time, you don't have to leave the meat in the refrigerator overnight. This step helps tenderize the meat and improve its flavor, but your brisket will still taste good even if you season the meat and immediately move to the next step.

2. Score the pork skin. Using a sharp knife, make several parallel cuts in the skin so that they run diagonally across the piece of meat. Then cut the skin several times in a direction perpendicular to the first lines.

   • You need to score the skin correctly so that excess fat will render out of the brisket during cooking. Try to ensure that the cuts cut through the skin and underlying fat, but do not affect the meat that lies underneath.

3. Heat olive oil in a frying pan. Pour olive oil into a large, heavy-bottomed frying pan and place over medium heat.

   • Wait about a minute for the oil to reach the desired temperature. Carefully rotate the pan so that the oil evenly coats the bottom.

4. Fry a piece of brisket on all sides. Place the brisket in the hot oil and sear on each side for about a minute or until the surface of the meat is browned and crispy.

   • You will need to sear the side of the meat as well. To hold the piece in position, you will need kitchen tongs.
   • Cooking in the slow cooker does not allow for a crispy crust on the top of the brisket. This is why you need to pre-fry the meat on the stove, and only then bring it to readiness.

5. Place all ingredients in slow cooker. Place pre-cut carrots and sweet potatoes in the bottom of the slow cooker. Place pork belly on top of vegetables and pour apple cider vinegar over all ingredients.

   • If you prefer, you can use other root vegetables instead of sweet potatoes and carrots. Some people choose to add Brussels sprouts, potatoes, or even turnips or turnips.

6. Cook on high for 4 to 5 hours. Close the lid of the slow cooker and turn it on high. The brisket will take 4 to 5 hours to fully cook.

   • The temperature inside the cooked piece of brisket should reach at least 70°C.

7. Serve the dish hot. Turn off the slow cooker and let the brisket sit for 10 minutes before cutting into it. You should end up with very tender and juicy meat.

   • Place remaining meat in an airtight food container and store in the refrigerator. To reheat the brisket, place the slices of meat in a heated, heavy-bottomed frying pan to help keep the skin crispy.

Tasty and juicy pork belly baked in the oven is not only a great option for a family dinner or lunch. Such a luxurious dish will adequately decorate the festive table and help surprise guests. After all, brisket baked with garlic and spices in foil turns out to be unusually aromatic. Her smell can drive anyone crazy. The taste of such a meat snack is surprisingly rich and bright. Each fiber is literally saturated with its own juice. At the same time, the tenderness of the dish remains even after cooling. Moreover, it is recommended to serve this appetizer when it has cooled, although it is unlikely that anyone will refuse a tasty morsel straight from the oven.

On a note! If desired, you can season the pork belly with other herbs and spices before baking in the oven. However, it is the proposed set that will allow us to reveal all the refined and rich self-sufficiency of such a luxurious dish in its simplicity.

Ingredients

Servings: – +

• Pork belly 1.5 kg
• Bay leaf 4 things.
• Garlic 1 goal
• Ground black pepper1/2 tsp.
• Salt 1 tsp.

Per serving

Calories: 268.2 kcal

Proteins: 16.3 g

Fats: 21.8 g

Carbohydrates: 2.4 g

3 hours 0 min. PrintVideo recipe

First of all, you will need to choose the optimal piece of pork belly for baking in the oven.



Then prepare the bay leaf, pepper, salt and a head of garlic. You can also take a mixture of peppers. This seasoning will not interfere with the self-sufficient taste of the brisket.



Bay leaves should be chopped, but not too much. They just need to be broken. The head of garlic is disassembled into individual cloves. Each clove will need to be peeled and cut into 2-3 pieces.





It is very important to thoroughly stuff the pork belly with spices and aromatic vegetables before baking in the oven.



Then the resulting workpiece is thoroughly rubbed with ground black pepper and salt. You can pre-mix these two components in a separate bowl. This way, less time will be spent preparing a piece of meat for baking in foil. Also, keep in mind that the brisket should be thoroughly rubbed on each side.



If you decide to use a mixture of peppers and other seasonings, then this will need to be done at this stage of cooking the meat. A piece of pork belly should be sprinkled very generously with spices right on top.

On a note! If possible, make your own pepper mixture. Take several types of this spice and put the product in a coffee grinder. You can also use a mortar. This will allow you to get an even more aromatic and piquant mixture for preparing pork for baking in the oven.

When the meat is ready, you will need to carefully remove the foil from it. Remember: she is very hot. Don't get burned!



A so-called lard forms at the bottom of the foil. This is the juice that is released when the brisket bakes. You don’t need to pour it out, but use it to prepare roasted vegetables when cooking first and second courses.

The finished baked brisket should cool. It is cut into portions, placed on a plate and served.

How to cook pork belly? She's so delicious! If the recipe does not involve rolling the meat into a roll, then cooking will not take much time.

And if the pork is baked in one layer, then it must be pre-marinated in hot and aromatic spices.

The procedure for preparing the brisket before baking in the oven is not superfluous. This allows the meat to further “cook”, become more tender and soft, and be imbued with the aroma of spices.

Even before marinating at home, you should thoroughly rinse the brisket, because it was divided on a wooden board and sawdust and various debris could stick to it. If a piece of meat has ribs, they should be removed. The bones can also be used to prepare another dish, usually a roast.

To prepare a marinade for pork weighing about one and a half kilograms you will need:

• ground black and red pepper;
• 6 cloves of garlic;
• 2 tsp. salt;
• dry herbs;
• 2.5 tbsp. l. mustard.

Method of preparing the marinade

Pat the pork dry with paper towels or napkins. If there is a skin on the meat, you don’t have to remove it - it will save liquid when baking.

First, in a deep bowl, you need to mix two types of ground pepper with salt. You need to add different spices to this mixture. Place the meat skin side down on a wooden board. Using the tip of a well-sharpened knife, pierce the pork deeply 15 times. It is better to make approximately equal intervals between these punctures. Do not pierce the breast all the way through.

Pour a little pre-prepared spice mixture into all the holes made. Then put half a clove of garlic in each. The remaining marinade should be mixed with two to three tablespoons of plain or Dijon mustard and generously brushed over the entire breast. Wrap the pork in cling film or put it in plastic.

If you plan to bake the meat on the same day, it is recommended to leave it to stand for several hours at room temperature. If there is a lot of time before baking and cooking is postponed, then after an hour the breast should be put in the refrigerator. The next day the meat will be simply amazing.

How to cook pork belly in the oven

You can cook pork belly in the oven in the easiest way. To do this, you just need to put it on a baking sheet. But if you want the meat to be juicy and tender, then you need to place it skin side down in a square or rectangular shape with high sides and always with a lid.

Pour about half a glass of water into the mold, cover with a lid and leave the brisket in the oven for about an hour and a half at 200 degrees.

If necessary, you can add water in small doses. Then remove the lid, add oven temperature (up to 220-230 degrees) and bake the meat for about ten minutes. A golden crust should form on top. Baked pork made according to this recipe looks very appetizing.

How to cook pork belly in a slow cooker?

Pork cooked in a slow cooker turns out incredibly tasty.

Such meat can rightly be called universal. After all, it can be used for roasts along with a side dish, for salads, and for sandwiches. Pork goes very well with herbs, which will decorate the dish and add vitamins.

To bake pork belly in a slow cooker, you need to take the following products:

• 0.5 kg pork belly;
• 2 cloves of garlic;
• salt;
• spice mixture.

Before cooking, the meat should be thoroughly rinsed with running water and gently dried with paper towels or napkins. Pre-prepare the spices by mixing them all together well.

Rub the brisket with salt and a mixture of spices. Place it on the surface of the foil folded in half. Finely chop the garlic cloves and distribute throughout the brisket. The foil should be carefully rolled up and the pork wrapped in foil should be placed in the multicooker bowl and turn on the “baking” mode for an hour and a half.

After cooking is complete, keep the pork in the closed slow cooker for about 15 minutes. Then you should take it out and unwrap the foil. Cut the hot breast into portions and serve to guests. If the meat was prepared for sandwiches, it should be cooled and kept in the refrigerator.

How to cook pork belly in a frying pan?

Fried pork in a frying pan is an easy-to-prepare, tasty and incredibly tender dish. It goes well with boiled potatoes and a simple seasonal vegetable salad.

To fry brisket in a pan, you will need:

• 450 g pork belly;
• salt, ground black pepper;
• seasonings for pork;
• flour;
• 1 tbsp. l. vegetable oil;
• 1 onion in peel;
• 1 clove of garlic.

How to deliciously cook pork belly in a frying pan? First, you need to carefully rinse it and dry it with paper towels or napkins. Cut the meat lengthwise into slices about one and a half centimeters each. Beat all parts of the breast well with a kitchen hammer. Add salt, pepper and sprinkle with spices. Set aside for half an hour.

It is good to heat sunflower or any other vegetable oil in a frying pan (about 1 tbsp.). Roll the pieces of meat in flour. Fry the pork over medium heat for 7 minutes, turning occasionally.

Place the fried breast on a flat plate. Then pour vegetable oil into the frying pan and add the onion, cut into almost translucent rings. Cook over medium heat in the onion mixture for a few minutes to soften. Place onions on top of pork belly. Be sure to serve hot to guests.

Pork breast is highly valued by gourmets and simply lovers of good food. This part of the carcass has layers of fat. Therefore, when cooked hot, it turns out tender, juicy and aromatic. Breast meat is most often cooked in the oven.

Who doesn’t like to treat themselves to smoked delicacies at least occasionally? Surely everything. And it’s even more pleasant to eat dishes that are prepared at home with your own hands. Once you try to make homemade food, there will no longer be any point in purchasing it in the store. One of these dishes that any housewife can prepare is boiled-smoked brisket at home, the recipes for which we will present below.

With liquid smoke and onion skins

Ingredients:

Brisket – 1500 g
Water (cold) – 2 l
Onion peel - from 6 onions
Liquid smoke – 2 tbsp. l.
Salt – 7-8 tbsp. l.
Allspice (peas) – 10 pcs.
Allspice (ground) - to taste
Bay leaf – 5-6 pcs.
Garlic – 4-5 cloves

Preparation:

We cut the brisket into medium pieces, 5x10 cm in size. This size is preferable because of the ease of preparation and storage.

Place half of the pre-washed onion peels into the pan, add pepper, salt and add a bay leaf. We place the brisket on the husk. Cover the pork with the remaining husk and add water to completely cover the meat. And pour liquid smoke over the husk.

To prevent anything from rising in the pan, cover everything with a plate. It is not recommended to cover the pan with a lid, this is unnecessary.

Turn the heat up to high until the brisket begins to boil, then reduce the heat slightly and simmer for about 10 minutes.

After the time has passed, turn off the heat, close the lid and let it brew and salt for about 7-8 hours.

We take out the pork, dry it, put it on a plate, and rub it with pepper and grated or finely chopped garlic.

Tip: Put in the refrigerator as much brisket as you need for the first time. Place the rest in the freezer. When you need a delicacy on the table, you simply cut off the desired piece and fry it. It will taste like it was just cooked.

Brisket boiled and smoked in a home smokehouse

Ingredients:

Brisket – 1 kg
Ice water – 1.5 l
Garlic – 6 cloves
Lavrushka – 3-5 pcs.
Salt – 65 g
Sugar – 10 g
Black pepper (peas) – 5-6 pcs.
Ground red pepper - to taste

Preparation:

Cut a kilogram of pork into 2 approximately equal parts, rinse thoroughly and blot the moisture with napkins.

Mix all the seasonings and rub the resulting slices of brisket.

We cut the garlic into slices, place them in small slits in the meat, so you will get a delicacy saturated with garlic aroma.

Place the pork in a saucepan or saucepan, add water, add black peppercorns and bay leaves. Wait for it to boil, turn down the heat and cook for about half an hour to 40 minutes. Let cool.

While the meat is cooling, prepare the smokehouse. To do this, pour sawdust into it and lay out the meat so that dripping fat does not get on the sawdust. In principle, you can cover the sawdust with foil. You need to smoke the dish for about 3-4 hours. The degree of doneness of the brisket should be checked from time to time, it will depend on the thickness of the pieces of meat.

Recipe with smoked meats and onion skins

Ingredients:

Pork belly – 2 kg
Smoked meats – 100 g
Garlic – 2 heads
Salt – 80 g
Onion peel – 100 g
Honey – 10 g
Black and red ground pepper
Parsley – 100 g
Mustard seeds – 12 g
Coriander grains – 12 g
Lavrushka – 5 pcs.

Preparation:

We wash the meat, dry it, and do the same with the herbs. We cut the garlic into thin slices, make small cuts on the breast and stuff it with garlic. Leave 3 cloves of garlic to grate the boiled meat afterwards.

Place the greens in a large saucepan without chopping them, washed onion peels, bay leaves, and black pepper. Next, place the brisket on top of the pillow. And the meat turns out excellent, with its own special aroma.

Let's move on to smoked meats. For the brisket, you can use sausage, ribs or wings. Cut into small pieces and place on top of the pork.

Separately from this, boil water, cool slightly to about 75 degrees, pour in the meat to completely cover it. We put the load, you can take a small plate, and close the lid.

We wait until the water boils, then add salt and honey, stir, turn on low heat and simmer for about an hour and a half. By the way, it is better to use flowing honey. If this is not the case, then melt it slightly to make it easier and faster to dissolve it in the brine. Let it cool.

Finely chop or chop the remaining garlic, mix it with coriander, red and black pepper, mustard seeds and generously rub the warm slices of brisket. Transfer to a convenient container and refrigerate for 24 hours.

Tip: in order for the meat to cook well and remain juicy, it needs to be cooked with the skin side up.

In a ham pot with gelatin and liquid smoke

Ingredients:

Brisket – 1.5 kg
Garlic – 5 cloves
Salt – 4 tbsp. l.
Gelatin – 2 tbsp. l.
Ground black pepper – 1 tsp.
Bay leaf – 5 pcs.
Liquid smoke – 2 tbsp. l.

Preparation:

Mix chopped garlic with salt, rub the washed and cut into long but thin pieces of brisket. Transfer to a saucepan and leave at room temperature for a day. If the room is hot, find a cooler place, just don't put the meat in the refrigerator.

After a day, drain the resulting liquid. Pour liquid smoke into a separate plate and, using a brush, carefully brush the meat piece on all sides. Then we wrap the pork in cling film and let it soak for about half an hour.

Next, sprinkle each layer with gelatin, try to do this as evenly as possible. Open the ham pan and place a baking sleeve on the bottom. Then roll the pork into a roll, place it in the sleeve at the very bottom, place the second layer of meat on top, then the third, until all the pieces are laid. In this case, the skin should be on the outside. Sprinkle each new layer with gelatin so that the brisket sticks together well.

Tighten the sleeve, close the lid and tighten the springs of the ham maker. Next, put it in a slow cooker (you can simmer it in a saucepan over low heat), pour in hot water so that the meat is completely covered, and set the “Stew” mode, cooking time 2 hours.

After this, let it cool without removing it from the sleeve, and put it in the refrigerator overnight. In the morning you can eat the dish.

Recipe for boiled smoked brisket in a disposable smokehouse

Ingredients:

1 kg pork belly
3-5 cloves of garlic
4-7 black peppercorns
1-3 buds of cloves
1 tsp. Sahara
2 tbsp. l. salt
1 liter of water

Preparation:

Wash the meat and dry it with paper towels. Cut the garlic into small slices, make small holes in the brisket and stuff with garlic, black peppercorns and cloves.

Prepare a thick-bottomed pan, place the pork in it and fill it with cold water. Add sugar, salt. Boil water, turn the heat to medium and cook the meat for half an hour. If you see a gray film appearing on top, remove it with a slotted spoon. Take out the half-cooked pork and let it cool.

We will smoke the brisket in a disposable smoker, which can be found in large stores. It includes a bag made of heat-resistant aluminum foil, thinner perforated foil and wood chips for smoking. This smokehouse allows you to cook very tasty smoked meats right in the oven.

Place the wood chips in thin foil and roll up. Place the prepared bundle of wood chips at the bottom of thick foil and place the brisket on top. Roll the edges tightly so that the smoke flavor does not escape from the meat piece. When everything is ready, turn on the oven, put the “bundle” in it and cook for about 1.5-2 hours at 180 degrees.

Advice: do not overdo it with cloves, it is better to put less of it, because a large amount of this spice can kill all the odors of other components. Also, disposable smokehouses may contain wood chips from different tree species. We recommend trying cherry chips, it makes the meat very tasty and gives it a special beautiful shade.

This recipe is convenient because you can eat boiled and smoked pork belly at home immediately after it has cooled. And for lovers of unusual pork dishes, we recommend the article “”. Delight your household with goodies! Bon appetit!