Cooked brisket in onion skins

Вареная грудинка в луковой шелухе

Pork belly, boiled onion skins, becomes incredibly fragrant and has a Golden appetizing crust. This snack is substitute harmful sausage and will be a welcome dish on your table.

Recipe cooked brisket in onion skins

Ingredients:

  • pork belly – 1 kg;
  • water – 1 l;
  • salt – 115 g;
  • onion skins – 2 handfuls;
  • garlic – 3 cloves;
  • spices – to taste.

Cooking

Onion peel lay in a sieve and wash thoroughly under the tap. Then lay it on a towel and leave to dry. The brisket wash out and promotive cloth. In a saucepan, combine the salt with the husk, fill with ice water and put on high heat. Bring brine to boil and carefully drop the meat in there. Cook bacon in onion skins for about 20 minutes, reducing the flame. Next, remove bowl from heat, cover with a lid and leave to cool down. Then remove the pan in the refrigerator and marinade the meat for 10 hours. Next, we take out it from water and wipe dry with a cloth. In a bowl mix passed through press the garlic and ground red pepper. With this mixture RUB the brisket on all sides, wrap in plastic wrap and send it for 5 hours in the fridge. After a specified period of time, take out the pork, spread it and cut into thin slices.

Recipe boiled pork belly in onion skins

Ingredients:

  • pork belly – 500 g;
  • husk onion 2 handfuls;
  • water – 1 l;
  • dry Bay leaf – 2 PCs.;
  • coarse salt – 2 tablespoons;
  • liquid smoke – 4 tablespoons;
  • garlic – 3 cloves;
  • spices.

Cooking

In a saucepan pour the filtered water, throw onion peels, add the peppers and Bay leaf. Boil the decoction for 10 minutes and then cover with a lid and insist for half an hour. Next, filter the infusion through a sieve,Вареная грудинка в луковой шелухе dissolve in it the salt and add liquid smoke.

Put pork belly into a clean saucepan and pour the prepared brine. Cook the meat for 1.5 hours, and then carefully removing, obsesive and cool. Cloves of garlic are cleaned from dry husk and grate on small Tarocco. Coat the brisket on all sides garlic mash, put in a plastic bag and leave for better impregnation about a day. Stored cooked smoked brisket cooked in onion skins in the freezer, and before serving thawed and cut into slices.

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