An ordinary boiled brisket will be perceived as a delicacy if you follow a few rules: a piece of pork is cooked at a low simmer in a fairly salty broth, surrounded by onion skins and spices. The cooled brisket is thoroughly rubbed with garlic and frozen. After these simple steps, you will have excellent cut pork on your table. Onion skins transform the light brisket; in appearance the meat is indistinguishable from smoked meat. The taste, of course, will not be smoked, but it is luxurious and refined in its own way, wrapped in a trail of spicy shades.
Products:
- Brisket – 600 g,
- salt – 3 tbsp. l.,
- water – 1 l,
- onion peel – 5 g,
- garlic – 3 cloves,
- bay leaves – 2 pcs.,
- mustard seeds – 1 tsp.,
- sweet peas – 1/3 tsp,
- black peas – 1/3 tsp.
Cooking sequence:
1. It is better to cook brisket in onion peels with a predominance of meat layers. It is not necessary to weigh onion peels; to create a lasting golden color, you will need one handful of onion peels.
2. Take the smallest saucepan so that it can easily fit into the refrigerator.Throw bay leaves, peppercorns, and mustard seeds into the saucepan.
3. Salt is measured in tablespoons, scooping up without a slide.
4. Place the onion peels in a colander and rinse thoroughly under running cold water. Pour the prepared husks into the pan.
5. Wash the brisket with cold water and place it on top of the husk.
6. Pour water. Set the heat to medium and wait for the foam to appear. After removing the foam, turn the heat to minimum and cover the pan with a lid. The brisket will cook for 45 minutes, the onion broth will turn brown. This time is quite enough for a thin strip of brisket.
7. Cooked brisket should be kept in onion broth for 12 hours. The saucepan should be covered to allow for slow cooling. When the broth and brisket reach room temperature, the saucepan goes into the refrigerator. The best option is to cook the brisket in the evening and leave it in the refrigerator until the morning.
8. Remove the brisket from the onion broth and pat dry with a paper towel. Chop the garlic cloves and rub the brisket on all sides with garlic.
9. Wrap the brisket in culinary parchment, in this form it will be stored in the freezer.
10. You can cut the brisket in a couple of hours, as soon as it hardens thoroughly.
11. Boiled brisket can be kept in the freezer for a couple of weeks without loss of taste.
12. Brisket boiled in onion skins, served sliced or on sandwiches with whole grain bread and lettuce. Although boiled brisket has its own spiciness, small gravy boats with mustard and adjika are placed on the table. Or you can simply grind up a dried red pepper pod and use the tip of a knife to apply a little of the hot powder onto the brisket slices.Pork is better digestible when accompanied by hot spices.
