The brisket belongs to the highest grade of meat. The structure of the muscle tissue of the brisket contains fatty layers, which give the meat a good taste. The brisket is suitable for cooking roasts and first courses - soups and borscht. The taste qualities of the brisket are especially evident when smoked and salted. Oven baked brisket is juicy, flavorful and takes little time to cook.
It is necessary
-
- brisket of a young animal;
- knives;
- foil;
- lemon juice;
- salt;
- ground pepper and peas;
- greens;
- onion;
- rice;
- water;
- margarine;
- needle;
- threads.
Instructions
Step 1
For baking, choose the brisket of a young animal. Prepare the brisket for baking by pretreating it. Rinse the meat and squeeze out the water. Remove the film with a thin sharp knife. Separate the brisket and ribs from the tenderloin. After cutting, a long layer of meat will remain. If the meat turns out to be harsh, lightly beat it and moisten it with lemon juice, allowing it to absorb.
Step 2
The brisket does not require specific additives and spices. Rub the cut out layer with salt and pepper crushed from peas. Place the lean side of the brisket on the foil. You can finely chop the washed and dried greens and sprinkle a piece of meat on top for flavor. Gently cover the "arched" tenderloin with foil and tuck the edges of the foil so that the juice does not run out onto the baking sheet and remains inside.
Step 3
Brisket should be baked in a preheated oven at 200 ° C. To determine the readiness of the future dish, remove the baking sheet from the oven. Unroll the foil carefully (so that the steam does not get into the face) and in the thickest part of the piece, make a puncture with a thin knife. If the tip of the knife goes in easily and colorless juice is released, then the meat is ready. If the juice is reddish, cover the brisket with foil and continue baking. For a crust, at the end of cooking, unscrew the top layer of foil and brown the dish in the oven.
Step 4
For a holiday, you can bake brisket, stuffing it. To do this, from the inside of the lamb brisket, along the rib bones, cut through the film and remove the ribs. Starting at the thin end of the layer, along the entire length of the brisket between the outer layer of meat and the layer adjacent to the former rib, cut through the films so that there is a space.
Step 5
Prepare the minced meat. After chopping raw lamb, add water, salt and ground pepper, onion sautéed in margarine and boiled rice. Fill the brisket with minced meat. Sew on the edges. Sprinkle with salt and ground pepper and bake in the oven. Cut into pieces and remove threads before serving. Baking the brisket is simple and delicious.
