Pork brisket slices in the oven recipe. Beef brisket in the oven

If a completely lean ribbon catches my eye, then I definitely buy it, so that either or, or, as in this recipe, bake with spices.

The recipe is good because the cooking result is good both hot and cold. In hot - as a main dish, and in cold - as an appetizer or as component sandwich.

Preparation takes only 10 minutes. Baking - 2½ hours or more, depending on the size of the piece of meat.

For baked pork belly you will need:

• Ribbon of pork belly. Maximum lean. Here is 800 grams.
• Garlic
• Black fresh ground pepper.
• Bay leaf.
• your favorite spices. I used NOMU's Smokey Peri-Peri blend. ( ingredients: sugar, chili, salt, paprika, garlic, onion, coriander, black pepper, mustard, parsley, cumin, oregano, ginger )

Cooking baked pork belly as easy as pie.

Peel the garlic, cut each clove in half lengthwise.

thin sharp knife we make punctures in the meat and on the knife (it’s more convenient) stuff the pork with garlic.

Put a piece of pork on the foil. Pepper, salt and rub with spices on all sides.

We put a bay leaf under a piece and on a piece of meat.

We wrap the meat very tightly in foil, preferably in several layers.

Put on a baking sheet and place in the oven, preheated to 200ºС.

The first 20 minutes we keep at 200ºС, then we lower the temperature to 160ºС-170ºС and leave it for another 2 hours.

The main thing here is that the pork is cooked at a low temperature, albeit for a long time. This allows the meat to remain very tender, and gentle heating does not melt fat so much.

After 2½ hours, turn off the oven, but do not immediately pull out the meat. Let it rest in the oven for another 15 minutes.

As I said, you can immediately cut the hot meat into pieces and eat it as a main dish.

You can, draining the juice from the foil, put it in the refrigerator after cooling, and use the resulting brisket as cold appetizer or for sandwiches. Moreover, after cooling and refrigeration, this brisket holds its shape very well when cut. When hot, you have to cut it thick enough, from 1 cm thick.

In both cases, the meat is very tender, fragrant from garlic and spices. Low temperature cooking allowed the fatty layers not to melt, but to cook. The meat part is completely soft and dense at the same time.

That, in fact, is all.

This dish goes well with mustard and horseradish.

And beer. Or 50 grams of white.

Beef or pork belly are budget meat products, but you can cook from them both everyday and festive delicious dishes.

At the same time, baking in the oven is considered the least troublesome, but very correct from the point of view of dietology. The meat is heated evenly excess fat is rendered, no useless burnt crust forms on the surface of the brisket, as during normal frying on the stove.

There are many recipes for oven-baked brisket, but in each case, you need to be able to choose the appropriate cut of meat and follow the basic technological principles its preparation and preparation.

General principles for cooking brisket baked in the oven

The rules for choosing and preparing brisket for baking are quite simple and do not require special culinary skills:

To make the brisket baked in the oven juicy and look spectacular when sliced, the best option will take a thick or medium piece with uniform meat and fat layers;

For baking, a brisket cut weighing 1-3 kg and a strip width of at least 10 cm is suitable;

You can use meat with a skin and on the bone, but in this case, you should choose a larger piece, since pieces of ribs and skin are removed when serving;

The preparation of the brisket consists in cleaning the piece from bone fragments and other particles left over from cutting, as well as removing films and washing the meat;

ground black pepper and salt are a mandatory minimum of spices for processing a piece of brisket (spices are mixed and rubbed with the resulting composition on all sides);

In most cases, garlic is used to give the meat an appetizing flavor (the brisket is stuffed with garlic slices);

Thyme and cloves are used as additional spices, Bay leaf And ready mixes spicy dried herbs;

Can also be used smoked brisket, baked in the oven in sliced ​​form or a whole piece with a vegetable or some other side dish;

Raw brisket is baked over low heat for 1 to 5 hours, depending on the weight of the meat and the characteristics of the recipe.

Recipe 1

Whole piece of pork belly in the oven

This is the easiest way to get tender and juicy meat snack or a hearty hot dish, as well as a healthy and very tasty alternative shop sausage. Having this in the fridge universal dish, you can feed hungry households in a matter of minutes or unexpected guests.

Ingredients:

Raw pork belly

Spices to taste

4-5 garlic cloves

large carrot

Cooking method:

Stuff the prepared brisket with garlic and strips of carrots, place in a frying pan or baking sheet that is suitable for the size of the piece, skin down. Turn on the oven on a small fire and put a container with meat in it. After 1.5-2 hours, the brisket baked in the oven, flowing with juice and fragrant with aromas of spices, will be ready to serve. The rest of the dish can be kept in the refrigerator for 2-3 days and used as cold cuts of meat or reheated for the second.

Recipe 2

Baked brisket in beer marinade

An exquisite meat dish that would be appropriate to serve with any feast - family celebration or Sunday lunch, meeting friends or to the festive table. Beef brisket marinated in beer, baked in the oven, turns out to be unusually soft and fragrant, conquering all the eaters at the table with its melting taste.

Ingredients:

Fresh beef brisket

Cup meat broth;

A bottle of dark beer;

2 large onions;

A little lemon juice and vegetable oil;

Salt, nutmeg and pepper;

A few cloves of garlic;

1 tbsp. mustard and sugar

Cooking method:

Rub the processed meat with mixed spices and leave to soak. We prepare the marinade from chopped garlic, salt, mustard, vegetable oil, sugar, pepper and lemon juice. Heat a little oil in a frying pan and fry the brisket until browned, turning the piece after 3-4 minutes. We coat the meat with the marinade mixture and put it in the form with a layer of fat up, and cover the top with onion sliced ​​\u200b\u200bin half rings. Fill the brisket with beer, let it brew for 10 minutes and add the broth, add pepper, salt and put the mold under the lid in the oven for three hours. Then remove the lid - and again in the oven for 40 minutes, adding a little broth.

Recipe 3

Pork belly baked with vegetables

Spectacular meat dish, very suitable for those who do not mind hearty meal but adheres to the principles healthy eating. Fresh bacon baked in the oven with vegetables can be the basis of a dinner or great option quick dinner, if the remaining meat is heated and served with pasta or crumbly rice.

Ingredients:

Pork fresh brisket with a skin;

Spices to taste (sage and basil, parsley and oregano);

3-4 cloves of garlic;

300-400 g of young small carrots and beets;

Pepper, salt;

Feta cheese or cheese;

Olive and butter;

Grated horseradish;

Sour cream and lemon juice

Cooking method:

We mix spicy herbs and chopped garlic, rub a piece of brisket with this composition and leave it to marinate for a day in the refrigerator, wrapping it in a film. Then we clean the spices and send the meat laid in the pan to the oven for 5 hours (turn on a small fire). Wash carrots and beets and blanch in boiling water for 5-7 minutes, then dry the vegetables and add them to the meat, continuing to bake the whole composition until browned. Served brisket baked in the oven with small vegetables, co sour cream sauce. Sliced ​​brisket is heated in a mixture of cream and olive oil with the addition of spices, after which it is laid out on a dish and sprinkled with pieces soft cheese, and vegetables are laid around. Top with a multi-colored still life sauce (grated horseradish, lemon juice, sour cream and spices).

Recipe 4

Roasted brisket with cloves and garnished vegetable sauce

A dish for a complete healthy diet, which can be beautifully served at the festive table and surprise guests with original food. The set of vegetables can be arbitrary, but it is better to choose a multi-colored assortment that effectively sets off the tender white and pink meat.

Ingredients:

Fresh pork belly;

Garlic and cloves;

Pepper, salt;

Set of vegetables (celery root and broccoli, bell peppers and mini corn cobs, carrots and red onion);

Butter;

A glass of red wine;

A little flour and sugar;

Cherry tomatoes

Cooking method:

We put the processed brisket (grated with pepper and salt) on a sheet of foil, stuff it with cloves and wrap it with slices of garlic, then tightly pack the foil and place the bundle in the oven with a slight warm-up. While the meat is languishing in the oven, lightly boil the broccoli in boiling water, and warm the grated celery and carrots in a frying pan in butter, and then add the strips to them bell pepper and half rings of red onion. We also place mini-corn and slices of garlic there, warm it up a little more and pour in part of the red wine. In a saucepan, heat the butter with flour, then add the rest of the wine and sugar, a little salt and stir the sauce until it boils. We take out the brisket and cut the foil, put the meat in the oven for another 10 minutes to get a light browning. The brisket is served, baked in the oven, cut into elegant slices and laid on a dish, we place vegetables around, pour over the sauce and decorate with cherry tomatoes.

Recipe 5

Sleeve-roasted pork belly

Instead of purchased sausage and ham stuffed with preservatives, it is better to feed your loved ones with delicious meat that melts in your mouth. It is useful, inexpensive and does not require much time, because the brisket baked in the oven in a special culinary sleeve, is considered an easy-to-cook dish, but has excellent taste.

Ingredients:

Pork fresh belly;

Dried set herbs;

A few cloves of garlic;

Pepper and salt;

fresh greens

A little vegetable oil

Cooking method:

We prepare a thick marinade mixture of pepper, herbs, lemon juice, salt and vegetable oil. We coat the brisket, previously stuffed with garlic, with the gruel obtained, and let it stand for about an hour to soak the meat with the aromas of herbs. We put the brisket in the sleeve and pack it tightly, but in several places we make punctures with a toothpick or a knitting needle so that the sleeve does not burst when heated. We place the meat in the sleeve in the oven (2000) and bake until cooked, then slightly cut the sleeve and brown the brisket for another 10 minutes. It can be used cold for sandwiches, and hot - serve with any side dish for the second.

Recipe 6

Fragrant roasted pork belly roll

To prepare this fragrant tender roll, you need to choose a wide layer of brisket of medium thickness. The result is juicy meat with fatty layers, which will serve as an original cold appetizer - both tasty and looks great cut.

Ingredients:

A layer of raw pork belly;

Salt and pepper;

Fresh herbs (it is better to mix basil, parsley and thyme);

Cooking method:

Rub the prepared meat with a mixture of pepper, chopped garlic and salt. We spread the chopped greens in a layer on the brisket, roll the meat into a tight even roll, carefully tie the twisted meat with a strong thread (harsh or special culinary). Fry the roll until golden brown in a pan, and then put in the oven until cooked (about an hour). Oven-baked, cooled brisket, served sliced ​​and garnished fresh vegetables.

Recipe 7

Pork belly baked with potatoes

Brisket with potatoes is a favorite dish of many, but in fried this will certainly affect the figure, and the stomach will not be easy. From a dietary point of view, a brisket baked in the oven with potato pieces is much healthier, and the taste and appearance will be no less impressive.

Ingredients:

pork belly;

Salt and pepper;

Spices;

Several potatoes;

A little vegetable oil

Cooking method:

Peeled potatoes are cut into quarters and dipped in boiling water for 10 minutes, then we take out and cool, sprinkle with a spicy mixture and sprinkle with oil. We rub the brisket with chopped garlic and spices, put it on a baking sheet and put it in the oven for an hour. We take out the meat, spread it around potato pieces and bake for another 40-50 minutes. Cut the brisket and quickly serve to the table.

Recipe 8

Holiday baked beef brisket

Effective and very tasty dish, which requires some effort and time, but for the festive table you can try. Exquisite beef brisket, baked in the oven in a special way, is unlikely to remain for the post-holiday days - everything will be eaten without a trace.

Ingredients:

Fresh beef brisket;

Carrots and onions;

Garlic and herbs;

Semi-dry red wine;

Salt and pepper;

Tomatoes;

Potatoes and mushrooms

Cooking method:

For the sauce, fry finely chopped onions, carrots and garlic, then add chopped tomatoes and herbs to them. Stew the fragrant mixture for about 20 minutes and cool, and then grind in a blender. We process the brisket with spices and let it soak a little. Fry the meat until golden brown in a pan, then remove the piece and fry the onion rings in the juice remaining in the pan. Put the brisket in the brazier on a pillow of fried onions, cover it with slices of carrots, garlic and cover with cooled tomato sauce. We bake for about 1.5 hours in the oven under the lid, then put the halves of the peeled potatoes and mushrooms, again set to bake for 1.5 hours on a small fire. We take out, cut the brisket and serve with mushrooms and potatoes.

Recipe 9

Smoked brisket baked in a pancake coat

If the family refuses the boring mashed potatoes and stewed potatoes, you can surprise your family with delicious smoked brisket in a fur coat potato pancakes. It is better to cook with a margin - they will ask for supplements!

Ingredients:

Smoked pork belly;

Salt and pepper;

Sour cream;

Several potatoes;

Vegetable oil

Cooking method:

We clean the potatoes and finely rub, squeeze the juice a little, add the eggs, pepper and salt. We fry potato pancakes in oil, laying them out on paper towels to get rid of excess fat in the dish. Cut the brisket into pieces and also fry with garlic in a pan. IN portion pots lay pancakes along the bottom and walls, fill with brisket, cover with pancakes on top and pour sour cream. Keep the pots in a non-hot oven for 15-20 minutes, serve immediately.

Oven-Baked Brisket: Tricks and Tips

• If you could not find the brisket of the desired thickness, you can take two medium pieces, put them together with the skin out, tie them tightly with a strong thread and bake.
• You need to stuff the brisket with garlic without removing the blade from the meat, but insert slices of garlic or carrots directly into the incision made directly over the knife.
• As a marinade for oven-baked brisket, mayonnaise mixed with herbs and sour cream is suitable.
• The special aroma of the brisket baked in a sleeve or foil is given not only by herbs, but also by pieces of bell pepper laid around the meat.

The brisket is not the most expensive part of the meat carcass, but at the same time, dishes from it are hearty and tasty. The brisket baked in the oven is also considered healthy, since excess fat is melted with this cooking method, and useful material are saved. In addition, if you bake the brisket correctly, it will not be overdried.

Cooking features

You can bake in the oven beef, pork and lamb brisket. With a well-chosen recipe and following the cooking technology, a dish from any brisket will turn out delicious. The main thing is to choose the right one and prepare it for baking, taking into account several important points.

• When choosing between frozen and chilled brisket, preference should be given to the latter, since the structure of the meat changes slightly when frozen, and when baked, it can turn out to be dry and insipid.
• The meat must be fresh, with an unexpired shelf life. If red smudges are found under a piece, it has already been frozen. The brisket, covered with a burgundy crust, lay for a long time on outdoors and winded down. It is better than sticky meat that has been covered with a film, but still not considered an ideal choice.
• The brisket does not cook too quickly. Depending on the type of meat, the recipe and the size of the piece, the baking time varies from 1 to 3 hours. Young meat will cook faster and taste more tender. It has a color from pink to bright red, not too coarse fibers.
• If you want to bake a frozen brisket, you need to let it thaw 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 washed well, checking that there are no pieces of bone left after chopping, remove the films, and dry with a napkin.
• Using a marinade or beating the meat will speed up cooking, but these methods should only be used if the recipe says so.

You can serve the oven-baked brisket to the table whole or sliced portioned pieces or thin slices. You can eat it both cold and hot, but most prefer the first option.

Pork belly baked in foil

• pork belly - 1 kg;
• garlic - 5 cloves;
• salt - 20 g;
• ground black pepper - 5 g.

Cooking method:

• Wash the brisket, pat it dry with a kitchen towel. If it has ribs, cut them off and use them in another dish, like pea soup.
• Pass the garlic through a press, add salt and pepper to it, mix.
• Rub the mixture over the brisket on all sides.
• Wrap the meat in several layers of foil.
• Put on a baking sheet and put it in an oven preheated to 180 degrees. Bake for an hour. Do not open the oven door at this time.
• Keep the meat for another half an hour in the switched off oven, still without opening it.
• Remove and place directly in foil in the refrigerator for 2-3 hours.

The cooled brisket will remain unfolded and thinly sliced. In this form, it should be served at the table.

Pork belly baked with potatoes in the sleeve

• pork belly - 1 kg;
• potatoes - 1 kg;
• salt, black ground pepper - to taste;
• spicy herbs - to taste;
• vegetable oil- 50 ml.

Cooking method:

• Peel the potatoes, cut into quarters, boil in unsalted water for 10 minutes, remove with a slotted spoon and pat dry on a paper towel.
• sprinkle potato wedges vegetable oil, sprinkle with salt and herbs.
• Wash the brisket, dry it with a towel.
• Mix salt with pepper and herbs, rub the brisket with this mixture.
• Place the brisket in the roasting sleeve.
• Tie the 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.

cooked according to this recipe brisket is best served hot with a side dish of baked potatoes.

Beef brisket baked in the oven

• beef brisket - 1.5 kg;
• onions - 0.2 kg;
• garlic - 5 cloves;
• Worcester sauce - 50 ml;
• black and red ground pepper, salt - to taste;
• thyme - to taste.

Cooking method:

• Prepare the meat for roasting by washing it, removing the films, and drying it with a towel.
• Cut the garlic cloves into 2-3 pieces. After making holes in the brisket with a knife, stuff it with garlic. It will be convenient to do this if you send the garlic inward directly along the knife blade (on its flat side).
• Rub the meat with salt and pepper mixture, sprinkle with thyme.
• Lay in a baking dish big piece foil. Put meat on it.
• Pour sauce over meat.
• Cut the onion into thin half rings, fill them with brisket.
• Lift the ends of the foil up and pin them together, leaving a little space above the meat.
• Put in the oven, choosing the minimum temperature.
• Roast the beef brisket at 180 degrees for 2-2.5 hours.

beef brisket baked according to the above recipe will be tastier hot, although serving it as a cold snack is also not forbidden.

Lamb brisket baked with vegetables

• lamb brisket - 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 go;
• eggplant - 0.2 kg;
• red dry wine- 0.2 l;
• salt, spices - to taste.

Cooking method:

• Wash the lamb brisket, cut it into several pieces so that each has a rib. Discuss.
• Salt and pepper each piece of brisket.
• Heat the oil in a frying pan and fry the pieces of meat in it until golden brown. It's best to do this over medium heat.
• Eggplant wash, peel, cut large pieces and lower them into water, after dissolving salt in it (a teaspoon per liter of water). Remove after half an hour, rinse running water and discuss.
• Peel the 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 the parsley with a knife.
• Cut garlic cloves into thin slices.
• Mix all vegetables.
• Grease a ceramic or special baking dish. glass mold oil. Put vegetables in it.
• Lay the lamb pieces on top of the vegetables.
• Pour all this with wine, which in this recipe can be replaced with unsweetened apple juice.
• Place the mold 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.

Lamb belly should be served hot. vegetable side dish. When cold, it will be tasteless.

Marinated brisket baked in a sleeve

• pork belly - 1 kg;
• lemon - 1 pc.;
• spicy herbs - 20 g;
• salt, black pepper - to taste;
• garlic - 1 head;
• vegetable oil - 20 ml.

Cooking method:

• Wash and dry the brisket.
• Disassemble the head of garlic into cloves, peel them. Stuff the meat with garlic.
• Mix lemon juice, vegetable oil, salt, pepper, herbs in a bowl. Rub the meat with this mixture and leave to marinate for an hour.
• Put the marinated pork belly in the sleeve, making a few punctures in it with a toothpick to release steam.
• Put in an oven preheated to 200 degrees.
• Bake the brisket for an hour and a half. 15 minutes before cooking, cut the film so that the meat is lightly browned.

The brisket prepared according to this recipe is universal. With a side dish, it can be served hot for lunch. Chilled and cut into thin slices, it will decorate festive table.

Oven-baked brisket is a versatile dish that is not difficult to prepare. And yes, it is relatively inexpensive.

The baked brisket cooked in the oven is sure to be appetizing: both hot and cold. A roll from it will perfectly replace store-bought sausage on sandwiches. Quite a bit of effort - and they will be rewarded with compliments to a skilled chef.

How to bake a brisket

When compiling a menu for a festive table at home, there is no doubt whether it is worth baking a brisket in the oven. It will be successful no matter what meat is chosen: pork, beef, chicken. Detailed recipes With visual photos There are many. You can always choose an option: boil the meat first, and then bake it, use a sleeve, foil or baking sheet, limit yourself to garlic or let it soak in the aroma of herbs - it's up to the hostess to choose.

Brisket for baking

Brisket for baking is used for different dishes: soups, roasts, but best of all its taste manifests itself when baking. The meat acquires flavor and juiciness, and to achieve this, you need to make a little effort. The main question is how to choose a brisket so that its freshness is not in doubt, so that it is with small layers, moderately oily. If you want to cook food large piece, suitable meat on the bone, if the roll is without a bone. Harsh can be beaten off and moistened lemon juice.

Oven brisket recipe

Almost any recipe for cooking brisket in the oven is good because it does not require special meat products from the hostess. It is tasty and healthy even with a minimum of additives, uniform heat bakes it evenly, excess fat is rendered, and the crust that forms is much safer than the one that appears when frying in a pan. In a word, nutritionists advise baking, not frying. Recipes worth checking out tasty meat.

Pork

Pork belly in the oven is prepared simply and quickly, because it is tender, juicy product. When buying meat, you need to pay attention to the color: it should be pink, not dark and old, otherwise the dish will turn out tough. Onions and garlic can not be spared, because they give a special flavor to the baked delicacy. lovers meat dishes they eat such yummy with potatoes, another side dish, fresh salad, just with bread.

Ingredients:

• pork - 500 g;
• onion, garlic - 1 head each;
• salt, spices, pepper, bay leaf.

Cooking method:

1. cook spice mixture from salt, spices, pepper.
2. Rub the meat with the seasoning mixture.
3. Grease the bottom of the baking sheet with oil, lay thinly chopped onion, and on it - meat, overlaid with bay leaf.
4. Cross-shaped punctures made with a thin knife, fill with pieces of garlic.
5. Pour half a glass of water on a baking sheet and send everything to bake in the oven at a temperature of 180 degrees for 1 hour 30 minutes.
6. You can cover the baking dish with a lid - then you get a brisket without a crust.

Baked in foil

How to bake pork belly in the oven? Foil is always a win-win, baked meat is tasty, fragrant, tender. How to cook brisket in the oven in foil? First of all, buy good piece meat, food foil, spices, read recipes, step by step photos and get to work.

Ingredients:

• pork - 700-800 g;
• garlic - 2-3 cloves;
• spices: pepper, ginger, chili powder - 1/3 tsp each;
• paprika, suneli hops, coriander, salt, sugar - 0.5 tsp each;
• bay leaf - 5-6 pcs.

Cooking method:

1. Dry the washed brisket, stuff with finely chopped garlic.
2. Grate the meat with a mixture of salt, sugar, spices, let it lie down for a while.
3. Put on a sheet of foil, folded in half, cover with bay leaves.
4. Wrap in foil so that there are no gaps.
5. Preheat the oven to 200 degrees, bake for 20 minutes, then reduce the heat to 170 degrees, cook for another hour and a half.
6. Turn off the oven, hold the meat for another 20 minutes. After that, remove and serve.

Chicken breast baked

chicken breast in the oven can be cooked with various vegetables, fruits, herbs. The most dietary part of the chicken - the breast goes well with broccoli, oranges, apples, tarragon, cream, honey, wine, cheese. The main thing is to achieve a golden crust on top and juiciness inside. It can be marinated or cooked ahead of time. special sauce, which will soak tender pieces meat. There are many options, the main thing is to maintain the indicated temperature and not overdry the chicken.

Ingredients:

• breast - 2 pcs.;
• honey - 1 tbsp. l.;
• lemon juice - 2 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• ready-made mustard - 3 tsp;
• mustard seeds - 1 tsp;
• provencal herbs - 1 tsp;
• vegetable oil - 2 tbsp. l.;
• ground black pepper - to taste.

Cooking method:

1. Mix liquid honey, sauce, oil, lemon juice with seasonings and spices.
2. Wash the breast, remove films and veins, if any, divide into parts, remove excess moisture.
3. Pour in the marinade so that each piece is soaked with it. Put the pickled product in the cold for 2-3 hours.
4. Put in a mold, preheat the oven to 180-190 degrees and cook for 1 hour.
5. It is necessary to water the chicken with the juice formed on the baking sheet.
6. The dish is served hot, best with mashed potatoes.

Pork in the sleeve

Baked dishes from a piece of pork with a layer are very tasty. Pork belly in the sleeve in the oven becomes juicy, fragrant. If you add other products and seasonings to it, you can decorate the table with a real delicacy. Vegetables are especially good with pork: they pick up the smell of herbs, soak in juice. This the best side dish to baked meat. The process is laborious, but a couple of times a month you can allow your family to be pampered with such yummy

Ingredients:

• pork meat - 700-900 g;
• onions - 4-5 pcs.;
• carrots - 3-4 pieces;
• dried apricots - a handful;
• garlic - 8 cloves;
• salt, ground pepper
• adjika dry:
• ready-made mustard - 1 tsp;
• mustard seeds - 1 tbsp. l.;
• vegetable oil - 2-3 tbsp. l.

Cooking method:

1. Mix oil, mustard, spices, salt, chopped garlic, rub the brisket with this mixture.
2. Leave for 1-2 hours in a cold place.
3. Coarsely chop the peeled carrots.
4. Cut onions into 4 pieces.
5. Rinse, dry dried apricots.
6. Put the brisket in the sleeve, send onions, carrots, dried apricots there, tie the sleeve, make punctures in it.
7. Cook in the oven for 1 hour.
8. Cut open the bag, pour over the meat with juice and continue to bake for 20 minutes until browned.
9. Put the delicacy on a dish, decorate with vegetables and herbs.

With potato

A wonderful lunch will turn out if you bake a brisket with potatoes in the oven. At first, you can try to cook it with a minimum of ingredients, and when the process is fully mastered, you should practice using marinades, soy sauce, honey, cheese, tomatoes. You can bake a large piece, but portioned slices also look good. Here is one of the recipes with photos.

Ingredients:

• potatoes - 400-500 g;
• pork brisket - 0.5 kg;
• onion - 3 pcs.;
• chicken broth - a glass;
• salt, black pepper, seasonings - to taste;
• greenery.

Cooking method:

1. Cut the brisket into large pieces. Salt, sprinkle with spices, pepper, mix.
2. Cut peeled potatoes large slices, put on a baking sheet, pour the broth.
3. Lay the onion rings on the potatoes, salt.
4. Place the meat on the onion.
5. Cover the form with foil and bake at 170-180 degrees for 2-3 hours.
6. 30 minutes before cooking, remove the foil to form a fried crust.

Beef

Is beef brisket good in the oven? Someone will certainly reject this idea: they say, the meat is tough, fibrous, takes a lot of time. And yet, it is often cooked, the brisket in the oven turns out delicious. So, it is important to choose the right product, prepare it for baking, withstand the desired temperature regime and due time.

Ingredients:

• pulp - 1.5 kg
• onions - 5 pcs.;
• carrots - 5 pcs.;
• garlic - 8 cloves.
• semi-dry red wine - 3-4 tbsp. l.
• vegetable oil - 8 tbsp. l.
• tomatoes for sauce - 500 g.
• marjoram, oregano - 0.5 tsp each.
• salt, allspice.

Cooking method:

1. Finely chop and fry the onion, one carrot. Add tomatoes, bring to a boil, add spices, garlic, salt, boil everything, then beat with a blender.
2. Grate the brisket with black pepper and other seasonings.
3. Fry the meat in a pan until golden brown, then thickly coat it with sauce.
4. Onion cut into rings, fry. Put meat, vegetables on it, sprinkle with garlic.
5. Hold the brazier covered with foil for an hour and a half at 170 degrees.
6. Cut the cooled brisket across the fibers, put it back in the roaster, bake for another hour and a half.

Brisket on the bone baked beef

There are not very many recipes for preparing such a dish as beef brisket on the bone, baked in the oven, because beef is much more tough meat than pork or chicken. It should be baked for a long time, on a slow fire. A tight foil bag or sleeve will help keep the juiciness. Meat is cooked properly in them. So you should be patient and pamper your family.

Ingredients:

• beef - 1.5 kg;
• onion - 1 pc.;
• garlic - 3 cloves;
• carrots - 1 pc.;
• red wine or dark beer - 50-100 ml;
• spices, pepper, salt - to taste.

Cooking method:

1. Rinse the meat, cut off the veins, excess pieces of fat.
2. Grate with a mixture of your favorite spices and salt.
3. Stuff the brisket with some of the garlic.
4. Vegetables - chop onions, carrots, chop garlic.
5. Place the meat bone-side down in a baking bag, cover with onions, garlic, carrots.
6. Pour in wine or beer.
7. Bake at 140 degrees, 1 hour.
8. After an hour, carefully pierce the bag to release steam. Bake for another one and a half to two hours. The meat will fall behind the bone, become soft, fragrant.

The brisket roll in the oven turns out to be soft, juicy, fragrant, spicy. A piece of meat should be chosen not thick, so that it is convenient to roll it into a roll. You can cut along the thickness, not reaching the end, and deploy. Get a long layer. It is from him that it is worth preparing this dish with high taste. Very tasty with spicy mustard, burning horseradish, adjika. So, the recipe for the roll is offered.

Ingredients:

• pork brisket - 1.5 kg;
• chicken fillet - 205 g;
• garlic - 10 g;
• nut kernels - 60 g;
• spices;
• dry fragrant herbs.

Cooking method:

1. Wash the pork, pat dry. With a knife, make deep cuts along the entire length of the piece.
2. mix fragrant spices and herbs, grate the meat on both sides.
3. Place the garlic in the slits.
4. wrap cling film and keep the day in the cold.
5. finely chopped chicken fillet fill in the cuts.
6. To sprinkle walnuts prepared meat.
7. Roll up, tie, wrap with foil, put on a baking sheet, bake for an hour and a half.
8. Release the cooled roll from the foil, threads and cut.

Cooking brisket in the oven requires quality products and time. Worth listening to advice experienced chefs. It is better to buy fresh or chilled meat, the frozen product is much less juicy and elastic, especially with repeated freezing. To make the brisket juicy and beautiful, you need to bake a thick or medium piece, where there is not much fat. It is best to take a cut weighing 1-3 kg. You can use meat with skin and on the bones, and remove them when serving.

Salt and black pepper are mandatory set spices for meat. Tarragon, paprika, thyme, bay leaf, provencal herbs. Garlic makes the brisket fragrant and spicy. If the meat is old, tough, it can be pre-marinated with lemon juice, wine, vinegar, or beaten off, cut into pieces across the fibers. Cooking time ranges from 1 to 4 hours, it depends on the weight and size of the piece and the characteristics of the recipe.

Video

Once before the revolution, the book of Elena Molokhovets with beautiful name"Gift for young housewives." A surge of interest in this book could be observed in the 1990s, when Russian housewives sought to revive old recipes grandmothers and great-grandmothers.

This article will focus on pork belly and how to cook it, from home smoked and salting before baking using the newfangled tools in the form of foil or a cooking sleeve.

Oven-baked brisket at home - photo recipe step by step

Homemade meat products are always in demand among households and guests. To cook the brisket at home to please loved ones, the hostess will help the photo-recipe of boiled-baked brisket.

To cook pork belly:

• Brisket on the skin - 1.2 - 1.3 kg.
• Carrot.
• Peppercorns.
• Water - 1.5 liters.
• Salt.
• A set of spices (pepper, paprika; nutmeg).

Cooking:

1. Wash the brisket under the tap. If there is dirt on the skin, then these places must be cleaned with a knife.

2. Put the brisket in the pan. Pour water. It should cover the meat. Coarsely chop the unpeeled onion and carrot and put in a saucepan with the meat. Send 5-6 peppercorns, salt to taste and a couple of bay leaves there.

3. Heat the contents to a boil over high heat, remove the foam, switch the stove to moderate heat and cook the brisket with a lid until tender. This process usually takes 90-100 minutes.

4. Remove the brisket to a plate. Mix spices in two tbsp. spoons and coat the brisket on all sides.

5. Place the meat on a baking sheet or in a heat-resistant form. Put in the oven. Bake the brisket at +180 degrees for about an hour.

6. It remains to cool the homemade boiled-baked brisket and serve it on the table.

How to pickle brisket yourself at home

Fragrant slightly salted brisket home cooking will only cause admiration in the eyes of girlfriends and household members. At the same time, it is prepared from simple products and the technology is not too complicated.

Ingredients:

• Fresh pork belly - 1 kg.
• Salt - 1-2 tsp.
• Spices to taste of the hostess / household.
• Garlic - 1 head (or less)

Action algorithm:

1. For salting, you need to choose the most accurate and beautiful brisket, some housewives do not even advise washing it, but recommend simply scraping it with a knife, removing adhering debris.
2. If you wish, you can still rinse the brisket under cold water, then shake off thoroughly and remove the remaining water paper towel.
3. Peel the garlic, rinse the teeth under water. Cut into large cubes.
4. Cut the brisket with a thin sharp knife, pour a little salt into the holes and insert the pieces of garlic.
5. Then generously sprinkle with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
6. Take a flap of ordinary cotton fabric (of course, clean). Wrap the brisket in a cloth and leave in the kitchen. At room temperature salting should take place during the day.
7. Next, transfer the brisket to another flap and send it to a very cold place, where it can still be kept for a day.

Now the brisket is ready to eat, since the piece for pickling was large enough, the family will not be able to eat it right away, so you need to cut it into smaller pieces, leave something for eating, and store the rest in the freezer.

Smoked brisket at home

Salting is one of the oldest and most proven recipes of Russian housewives. Smoking was no less popular before, and today you can try to master the preparation of this delicacy dish. Moreover, smoking will be conditional, but color and aroma are provided.

Ingredients:

• Pork belly - 1.5-2 kg.
• Garlic - 1 head.
• Salt - 4 tbsp. l.
• Onion peel.
• Smoked sausage - 70 gr.
• Seasonings - zira, pepper (black and red), coriander.
• Parsley and bay leaf.
• Mustard.

Action algorithm:

1. Rinse the brisket, dry with a towel.
2. Stuff the prepared piece with garlic cloves.
3. IN enamel pan at the bottom put all the spices, bay leaf, washed and chopped parsley, washed onion husks.
4. In the same pan, lower the brisket, and so that the skin is on top.
5. Cut the smoked sausage into circles and also put in a saucepan.
6. Boil water, cool slightly. Gently pour hot water in a saucepan with brisket and spices. Press down with a plate / lid and weight so that it does not float.
7. Put on fire, after boiling add a little salt and add honey. Boil the brisket for 1.5 hours. Get out of the decoction.
8. Prepare the mixture for the marinade - mix mustard, red and black peppers, spices, crushed garlic clove. Grate the brisket well with the resulting mass.
9. Wrap in cotton cloth, then in foil. Put in a large container, press down with a load.
10. After complete cooling boiled smoked brisket put away in the cold.

Although there was no smoking, the brisket prepared in this way will be very fragrant and tender.

Recipe for brisket in onion skins

It is known that onion peel is very strong natural dye, it is most actively used by housewives when dyeing Easter eggs. But in this case the onion husks will play their part in marinating the brisket and also help to give the final product a nice ruddy hue.

Ingredients:

• Pork belly - 1 kg.
• Onion peel, removed from 5-6 onions.
• Garlic - 3 cloves.
• Salt - 2 tbsp.
• Water - 2 liters. or a little more.
• Spices such as sweet peas, cloves, laurel, black and/or hot peppers.

Action algorithm:

1. Prepare the marinade: add salt, all spices and onion peel to the water.
2. After boiling fragrant marinade put the brisket in there.
3. Make a minimum fire, cook for an hour and a half (no less).
4. After cooking, remove the brisket from the marinade.

Some housewives invite relatives to taste the still hot dish. Others let the brisket cool, but in both cases the dish is eaten very quickly.

Boiled homemade brisket with garlic

cooked homemade brisket – wonderful dish, suitable for festive occasions, and for daily snacks. After cooking, it becomes very soft, which will be positively appreciated by people of age. Especially good is the brisket cooked with big amount garlic, which gives delicate fragrance the finished dish.

Ingredients:

• Brisket - 0.8-1 kg.
• Salt - 150 gr.
• Water - 2 liters.
• Spices (lavrushka, peppers, coriander, cloves, cumin).
• Garlic - 5-7 cloves.
• Black pepper, red pepper, dry adjika for making marinade.

Action algorithm:

1. Salt water, add spices. Boil.
2. Gently lower the brisket into the boiling water. There shouldn't be too much water. experienced housewives note that the dish tastes better when the water is initially two fingers higher than the meat.
3. Continue the cooking process for 40 minutes.
4. Leave to cool without removing from the pan. When the brisket is completely cold, you can start marinating.
5. Mix the indicated or favorite spices (salt is no longer required) and crushed garlic cloves.
6. Spread the meat well with a fragrant marinade.
7. Wrap in a sheet of foil. Hide in the cold.

It is advisable to endure the night (or day), and then begin the magical process of tasting.

How to cook pork belly roll

Interestingly, the pork belly is suitable not only for salting or baking in a whole piece, but also for making a roll. This homemade delicacy far superior to palatability shop products. It's good for cold cuts on the festive table, and for sandwiches for breakfast.

Ingredients:

• Pork belly - 1-1.2 kg.
• Garlic - a head (or a little less).
• Ground peppers.
• Salt - 1 tbsp. l.

Action algorithm:

1. Gently wash the fresh brisket. Pat dry with a paper towel.
2. Next, cut off the skin, and not from the entire layer, but from the part that will be inside the roll (about half).
3. Cut the rest of the skin and meat. Insert slices of peeled garlic into the punctures. Rub the piece well with salt, then repeat the rubbing process, but use spices.
4. Roll up so that the skin remains on top. Tie the roll with a thick thread so that it does not unfold.
5. Next, wrap the semi-finished product in foil so that there are no holes and holes.
6. Bake for about 2 hours on a baking sheet.

Toward the end of the baking process, remove the foil and wait until it appears. golden brown. The dish is best served cold, but with the amazing aromas from the kitchen, it's possible that the family will demand a tasting much sooner.

How to cook pork belly in foil

Previously, the housewives had a problem, in order for the meat to be completely cooked, it was necessary to keep it in the oven for several hours. During this time, the top of the brisket usually burned, became dry and tasteless. Now the situation is saved by ordinary food foil, which allows you to save juiciness.

Ingredients:

• Pork brisket - 1 kg.
• Bay leaf.
• Mixture fragrant herbs and spices.
• Salt.
• Garlic - 5-10 cloves.

Action algorithm:

1. Rinse or not rinse the brisket, the hostess decides for herself. If the meat is doused with water, then you need to dry it afterwards.
2. Cut the garlic. Make many punctures on the surface with a sharp knife, hide a piece of garlic and a piece of bay leaf in each.
3. Rub the entire surface with a mixture of salt, herbs and spices.
4. Lay the brisket on a large sheet of foil, wrap, avoiding open spaces.
5. Put in the oven. Bake 2 hours.
6. Then open and brown a little.

Easy, simple to prepare, but the taste is amazing, the hostess will hear many words of gratitude from relatives and friends who came to the tasting.

Recipe for pork belly in a bag or sleeve

Foil baking is one of the most convenient ways, and the meat remains tender, and the baking sheet does not need to be washed. In this regard, foil can only compete with a sleeve or a baking bag. In this case, the meat will turn out even more tender.

Ingredients:

• Pork knuckle (with large layers of meat) - 1 kg.
• Salt.
• Lemon for pickling.
• Garlic - 5 cloves.
• Vegetable oil.
• Spices for meat / brisket.
• A little green.

Action algorithm:

1. Brisket is best taken lean, with thin layers of fat and thick layers of meat. In this recipe, the pickling process plays a very important role.
2. First, prepare the marinade, grind spices in oil, salt, add lemon juice.
3. Rinse the brisket with water. Wipe dry.
4. Insert garlic cloves into the slits. Delicious marinade with a pleasant lemon smell, grate a piece of meat on all sides.
5. Leave covered/covered for 40 minutes.
6. Place the piece in a bag/sleeve for baking. Close the edges tightly.
7. Bake until almost done.
8. Make punctures in the bag and wait until the meat becomes nicely ruddy in appearance.

Hot is good for this dish. boiled potatoes and a pickled cucumber from the refrigerator.