When you want to pamper yourself with delicious salty pork belly, you don't have to wait a few days for the dish to cook. Compared to "dry" and "cold" salting, there is a faster way to prepare this product, in which you can enjoy homemade brisket in 15 hours. Such a recipe is not difficult even for a beginner, and the result will be excellent. We also recommend you to treat your loved ones with this delicious dish.
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To please your family with such a dish, you will need to take the following ingredients:
- medium piece of brisket - 0.5 kg;
- water - 1 l;
- salt - 160 g;
- lavrushka - 2 leaves;
- allspice - 7-8 pcs.;
- dry adjika - 1.5 tbsp. l .;
- garlic cloves - 3 pcs.
The cooking recipe, despite all its simplicity, guarantees a tasty and healthy product.
The brisket will turn out to be more appetizing if you choose a piece for its preparation that you like - pork with a different distribution of meat or bacon is suitable. We recommend choosing a “meat” piece with skin and low fat layers.
Clean pork from dirt under running water and remove excess moisture using paper towels or a towel. Boil water in a saucepan and add salt. This ingredient will ensure the salinity and spice of the product and also prevent spoilage.
Grind the pepper in a mortar and mix with adjika and hot brine. Dry adjika can be replaced with the following mixture of herbs:
- celery;
- dill;
- basil;
- spicy pepper;
- cilantro;
- parsley;
- marjoram;
- mint;
- thyme;
- hyssop;
- fenugreek, etc.
Add lavrushka and 2 whole garlic cloves.
Bring the resulting mixture to a boil and dip the pork in it. Boil meat in boiling water for 5-7 minutes. and remove from heat. After 12-16 hours, remove the brisket from the pan and dry. If you want to endow the dish with an interesting golden hue, after removing it from the stove, you should add washed onion peel to it (1-3 handfuls). Adding 2-3 tbsp to the brine. liquid smoke will give a piquant smoky taste.
Grate the brisket with 1 slice of chopped garlic, wrap in cooking film and leave in the refrigerator for 3 hours. On top, put a 3 kg oppression in the form of a jar or bowl of water.
The finished dish should be cut and served. The soft pink brisket will surely please your household and will become one of the favorites on the table.
It is better to store yummy in a cool place, especially in the warm season. You can also arrange the sliced product in several saucers, cover with foil and put in the freezer. When you want brisket, you can simply take it out and serve it to the table.
Do you cook brisket in brine?
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