Brisket - a type of meat from the breast of a carcass, one of the most valuable parts of pork. The brisket is prepared in different ways: baked, fried, boiled. Salted brisket is prepared with spices, along with the skin, it is an excellent snack for spirits. In addition, it can be stored for a long time in the freezer and thus always at hand for a festive feast.
It is necessary
-
- For a salted brisket with spices:
- 1 kg of pork belly;
- 0.5 tbsp. l. salt;
- 1.5 l of water;
- 1 tbsp. l. ground black pepper;
- 1 tbsp. l. dried dill;
- 1 tbsp. l. white pepper;
- 1 tbsp. l. coriander;
- 0.5 tbsp. l. Sahara;
- 0.5 tbsp. l grated nutmeg.
- Spice Mix Option:
- 1 tbsp. l. paprika;
- 1 tbsp. l. red hot pepper;
- 1 tbsp. l. chamana (blue fenugreek).
- For a salted brisket with a mixture of peppers:
- 1 kg of pork belly;
- salt;
- a mixture of peppers;
- dill.
- For the Transcarpathian salted brisket:
- 1 kg pork belly on the ribs;
- salt;
- garlic;
- 3 tbsp. l. ground cilantro seeds;
- 2 tbsp. l. ground red pepper;
- 1 tbsp. l. ground black pepper.
Instructions
Step 1
Salted brisket with spices
Boil water, add salt, stir to dissolve. Place the brisket in a saucepan, skin side down, fill with saline so that it covers the meat by 1 to 2 centimeters, press down with a load. Keep in the refrigerator for 2 days, remove the brisket from the solution, dry it and peel off excess salt with a knife, then rub with spices and store in the freezer.
Step 2
Salted brisket with pepper mix
Cool the pork belly, pour boiling water over the skin, cut into strips about 10 centimeters wide, make several transverse cuts on each strip to the skin. Chop the garlic finely.
Step 3
Take just enough salt to cover the entire surface of the brisket with a layer 2-3 millimeters thick. Rub the inside and outside of the brisket with salt and finely chopped garlic. Sprinkle with a mixture of ground peppers.
Step 4
Roll the brisket into a tight roll, tie it with twine, put it under the load for a day. Chop the dill, sprinkle it on the roll, let it brew for 4-5 hours. Store frozen at -15-20 degrees Celsius.
Step 5
Transcarpathian salted brisket
Rinse the meat, peel the skin with a knife, cut into strips 7-10 centimeters wide and about 20-30 centimeters long. Place the strips on a cutting board with the sandpaper down, make transverse cuts every 5-6 centimeters, but carefully so as not to damage the skin. Chop the garlic, stuff the brisket with garlic, rub with salt.
Step 6
Combine the cilantro seeds and peppers, and rub the brisket quite thickly with the mixture. Lay the strips on their side, roll each strip and tie with string. Place it under the load in an enamel bowl and keep it in a cool place until the pickles let the juice out, then transfer it to a wooden bowl, transfer it to the cellar and store it under slight oppression for a week (you can store the brisket for 3-4 months).
