Pork brisket boiled in onion husks, it turns out incredibly fragrant and has a golden appetizing crust. This appetizer will perfectly replace your harmful sausage and become a welcome dish on your table.
The recipe for boiled brisket in onion peel
Ingredients:
- pork brisket - 1 kg;
- water - 1 l;
- salt - 115 g;
- onion husks - 2 handfuls;
- garlic - 3 cloves;
- spices - to taste.
Preparation
Onion husks are spread in a sieve and thoroughly washed under a tap. Then spread it on the towel and leave to dry. The brisket is rinsed and blotted with a napkin. In a saucepan, combine the salt with the husk, fill it with iced water and set it on a strong fire. Bring the brine to a boil and let the meat down carefully. Cook the pork ribs in the onion husks for about 20 minutes, reducing the flame. Next, remove the dishes from the fire, cover with a lid and leave until completely cooled. Then we remove the saucepan in the fridge and marinate the meat for 10 hours. Next, take it out of the water and wipe it dry with a napkin. In the piallet mix the garlic and red ground pepper passed through the press. With the resulting mixture we rub the brisket from all sides, wrap it in a food film and send it to the refrigerator for 5 hours. After this time, take out the pork, turn it around and cut it into thin slices.
Recipe for boiled pork belly in onion peel
Ingredients:
- pork brisket - 500 g;
- Onion husks - 2 handfuls;
- water - 1 l;
- laurel dry leaf - 2 pieces;
- a large salt - 2 tbsp. spoons;
- smoke liquid - 4 tbsp. spoons;
- garlic - 3 cloves;
- spice.
Preparation
In the pot, pour filtered water, throw the onion husks, add pepper and laurel leaf. Boil the broth for 10 minutes, and then cover with a lid and insist for half an hour. Further, the infusion is filtered through a sieve,
Pork brisket put in a clean pan and pour the cooked brine. Cook the meat for 1.5 hours, and then carefully remove, drain and cool. Garlic cloves are cleaned from dry husk and rubbed on a small grater. We spread the brisket on all sides with garlic paste, put it in a plastic bag and leave it for better impregnation for about a day. We store the boiled-smoked bacon, cooked in onion husk, in the freezer, and before serving, we defrost it and cut it into slices.