Garlic brisket is an incredibly popular dish. It is especially recommended to cook in the cold season, just when the human body needs more animal fats. Along with the loin and shoulder, the belly brisket is the most commonly used part of pork meat. Its popularity among culinary experts around the world is due to the presence of evenly alternating layers of meat and lard. When cooked in a boiled way with an onion, the brisket turns out to be tender, fragrant, but the skin is very soft.
It is necessary
- Products:
- • Pork brisket 1, 3-1, 5 kg
- • Water 1, 7- 2 l
- • Salt
- • Garlic 0.5-1 head
- • Onion in husk 1-2 pcs.
- Spices and condiments:
- • Bay leaf
- • Black peppercorns and ground
- • Allspice beans and a pinch of ground
- Dishes
- • Pan
- • Foil
Instructions
Step 1
Rinse the meat thoroughly under running water. If a whole piece of brisket does not fit in the pan, then it is recommended to cut it into 2-3 pieces. Add water to the saucepan so that it covers the meat. Add washed onions. Pre-cut off the bottom of the onion (the place of the roots), inspect the husk, remove the rotten leaves. Wash the bulbs very thoroughly, but do not peel them. Add black and allspice in grains, bay leaf and salt to taste to the broth.
Step 2
Let the broth simmer and then reduce heat to low heat. You need to cook the brisket for at least 1 hour. If the pieces of meat are large or there are wide layers of meat, then the cooking time should be increased by 20-30 minutes. During cooking, the water can evaporate by 2/3, but this is permissible. The prepared brisket is removed from the pan onto a platter or cutting board. Thanks to boiling in onion skins, the brisket will acquire a beautiful golden hue, and boiling in spices will give a particularly tasty aroma.
Step 3
While the brisket cools down a little, chop fresh peeled garlic and mix it with ground black and allspice. At this point, you can add your favorite spices, such as the tip of a knife of ground coriander, nutmeg, or cloves. The resulting mixture of grated garlic and spices is generously rubbed with pieces of brisket, wrapped tightly in foil and sent to be saturated in a cold place. The brisket is served with fresh herbs, pickled and salted vegetables and olives.
