A wonderful alternative to sausage products, moreover, more budget and delicious, are meat rolls , cooked at home.
Today we will tell you how to prepare a roll of pork brisket, whose taste will certainly delight you with its richness, piquancy and originality.
Roll from pork brisket - recipe in oven
Ingredients:
- pork brisket - 1,5 kg;
- garlic - 1 head;
- spicy herbs and spices - to taste;
- mixture of ground peppers - to taste;
- salt - to taste.
Preparation
Pork brisket washed and dried well with paper towels. We cut the skin from the place of the brisket, which will be wrapped inside, and the rest do the cuts in such a way that a beautiful pattern of rhombs or a mesh turned out. Now rub the surface from the inside and outside with the previously cleaned and passed through the press garlic, a mixture of ground pepper, salt and season with other spices or herbs as desired. Fold the brisket tightly in a roll and tie with a strong thread or twine. Then wrap in several layers of foil or put in a bag for baking and cook in a heated to 170 degrees oven two hours. For ten to fifteen minutes before the end of cooking, carefully, so as not to get burned, cut and turn off the foil or sleeve on top and let the dish turn brown.
We can cool the finished roll completely at room temperature, and then put it in the refrigerator for several hours. Now we can remove the yarn from the roll, cut into pieces and serve to the table.
Roll from pork brisket boiled in onion husk
Ingredients:
- pork belly - 1,5-2 kg;
- garlic - 1 head;
- a large salt - 100 g;
- mixture of ground pepper - 2-3 tbsp. spoons;
- spicy herbs - to taste;
- bay leaves - 4-5 pcs .;
- peas mixture of peppers - to taste;
- onion peel - 100 g.
Preparation
With the washed and dried pork brisket, we cut the skin in such a way that when the edges are folded the remaining ones will come together and cover all the meat. We rub from all sides, except for the skins, salt, a mixture of ground peppers, passed through the garlic press and season with any spicy herbs or spices chosen according to their taste preferences. Now we form a roll, bind it with a strong thread and place it in a saucepan with onion husk. Fill with water, throw laurel leaves, a mixture of peppercorns with peas, salt to taste, warm it to a boil and cook on low heat for two hours. Turn off the plate and leave for the same time in a pot of brine. Then take out the roll, let it drain, and place it in a cold place under the press for four to five hours.