Delicious brisket in brine. Boiled and salted loin

We can confidently call salted brisket one of the oldest dishes of Slavic cuisine. A piece of salted fatty meat with spices wrapped in a rag accompanied a merchant on a distant journey, a pilgrim, and a simple soldier. This delicacy was also the basis of the diet of the Chumaks, who carried salt to the farthest corners of Rus'...

Brisket can be called one of the types of lard - a truly iconic dish. It is distinguished by the predominance of the meat part over the fat part, and often contains bone or cartilaginous parts of the ribs. Of course, the most delicious brisket is salted yourself. Fragrant, spicy or tender, depending on your preferences, it can brighten up a modest weekday dinner or gracefully reign on the holiday table. How to brine brisket will be discussed in the article.

What is brisket? Selecting a piece for pickling

The meat from the breast part of the carcass is called brisket. Pork is used for salting - it is fatty, tender, with layers of juicy lard. Thin cartilaginous ribs are often not cut out, because they give the brisket a special charm. Before brining the brisket, it is better to go to the farmers market, where they bring the freshest and highest quality raw materials. The meat and lard of a domestic pig, raised in the fresh air and fed with natural feed, is always more aromatic and tastier. Just before purchasing, you should make sure that everything is in order with the pig’s health. A conscientious seller will be happy to provide all the necessary documents.

Dry salting brisket

Often the original and ancient are in no way inferior to the latest innovations and the latest developments. How to brine brisket the classic way? To do this you will need the brisket itself, salt and black pepper.

The meat cut into bars should be rubbed with the mixture and left to salt for 2-3 days. This is how brisket was salted in ancient times. Salted in this way, it turns out tender and soft, easy to cut. When serving, you don’t even have to remove the skin from it. This universal method of salting is good because the meat turns out almost neutral, but at the same time not bland and expressive. Even those who don’t eat spicy food will enjoy it.

Salting juicy brisket with spices and garlic

But lovers of garlic and pepper will appreciate the following recipe. Fatty brisket pairs wonderfully with a variety of seasonings. Before properly salting the brisket with pepper and garlic, prepare all the necessary ingredients, crush them in a mortar and mix thoroughly. You can immediately add salt to the same mixture.

For this recipe, black, white and red ground pepper, marjoram, paprika, cumin, dried herbs, coriander and much more are suitable. This is everything you like to flavor your food with - feel free to add it to the mixture! Garlic passed through a crush will add aroma and spiciness. A piece of brisket rubbed with spices and salt can be wrapped in cheesecloth, foil or cling film to prevent the seasonings from falling off. After a couple of days, you can treat your family with a fragrant delicacy.

brine brine

Another fairly common method with an equally ancient history teaches us how to pickle brisket in brine. It differs in that the piece will not be salted directly with salt, but with salt water in which spices are also dissolved. To prepare the brine, take 50 grams of salt for each liter of water. But how much spices and seasonings to put in is a matter of taste. The brisket needs to be immersed in water and a weight placed on top.

Salting time depends on the size of the piece. Usually two or three days is enough. Before salting the brisket in this way, you can stuff the piece with garlic.

What to serve salted brisket with

This delicacy is ideal as a side dish of boiled or baked potatoes. Homemade fermentations and pickles are combined with salted brisket. You can set the table with wooden, ceramic or clay dishes, as well as choose linen textiles.

Along with various hot meat dishes, each of us wants various kinds of smoked or salted meat delicacies (ham or boiled pork, lard or lard) to be present on the festive table. And very often we stand in line and choose from the markets or supermarkets among goods of this kind what we like. But, having been exposed to low-quality and expired goods more than once, my family refused to purchase meat products from this series. Now we indulge ourselves and treat our guests with meat delicacies exclusively from our own production. For example, this boiled and salted loin.

Boiled and salted loin to the website

There is no doubt about the quality of such a product. The main thing is to be careful when buying fresh meat. To prepare such a dish, almost any meaty, but not very fatty part of pork is suitable: brisket, fillet, loin. In a word, meat that has a little lard (although some people like a lot of lard) and layers. You can cook a boiled and salted loin in about five hours, and without really straining yourself.

Ingredients for boiled and salted loin:

Boiled and salted loin to the website

one and a half kilograms of pork loin
onion peel - 3-4 handfuls
cinnamon - dessert spoon
4 heads (or more) garlic
– 5 tablespoons
black pepper and allspice peas - approximately 20 peas each

Method for preparing boiled and salted loin according to photo recipe steps in 5 hours of own production:

Place all the spices and herbs, excluding garlic, in a bowl. I usually wipe the peppercorns thoroughly with a dry cloth, but you can also rinse them under water.

Boiled and salted loin to the website

Boil at least one and a half liters of water in a saucepan and lower the onion skins, rinsed under water, into it, then pour in the spice mixture.

Boiled and salted loin to the website

Since I have a loin in the form of a rather large solid piece, I divide it into three parts, after, of course, thoroughly rinsing it under running water.

Boiled and salted loin to the website

Dip the pieces of meat into a boiling solution supplied with spices and cook for no more than half an hour.

Boiled and salted loin to the website

I cooked for 45 minutes, as a result the meat was overcooked and fell apart when cutting. Grind the garlic in a meat grinder, grater, or using a garlic press.

Boiled and salted loin to the website

Remove the pan from the stove, throw garlic into its contents, and cover with a lid, set aside on a window or balcony (if it is not very cold) for 4 hours. During this time, the meat will be saturated with all the spices and herbs.

Boiled and salted loin to the website

I usually cook the meat in the evening just before bed and leave it to soak in the spices overnight. In the morning, remove the pieces of loin from the pan and wipe with a cloth.

Boiled and salted loin to the website

What a beautiful brownish tint the meat acquired thanks to onion skins and cinnamon! And what an amazing aroma comes from this meat! Now all that remains is to cut the cooked and salted loin into pieces and, placing it on a plate, serve.

Boiled and salted loin to the website

Boiled and salted loin to the website

Surely no one will remain indifferent to such a fragrant and tasty meat delicacy.
Bon appetit!

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

Agriculture is one of those types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally when growing plants, and often, on the contrary, even throws up new challenges. Increased reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought... And one of the springs gave us another surprise - a flood.

Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and beautifully flowering shrubs that can be successfully grown in your garden. And if anyone thinks that lavender is a Mediterranean or at least southern resident, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But to grow it, you need to know some rules and features. They will be discussed in this article.

Once you have tried such an invaluable product as pumpkin, it is difficult to stop searching for new recipes for serving it to the table. Korean pumpkin, despite its pungency and spiciness, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it sit for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to mash it. If the pumpkin is of a different variety, you can mash it with your hands so that it slightly releases the juice.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

Pollock is best prepared as a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful assortment of vegetables and topped with a sauce of cheese, sour cream and eggs. This fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden into a golden brown crust, and the eggs will bind all the ingredients together. Pieces of fish are generously sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Rapidly growing and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed cause severe forms of dermatitis. At the same time, it is much more difficult to control than other common weeds. Fortunately, today a product has appeared on the market that can quickly rid your area of ​​most weeds, including hogweed.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.

It is also interesting because its fruits (pumpkins) are used for food by young, not ripe ones (greens). This means that you don’t have to wait for the harvest to ripen, and from late spring to autumn you can have fresh vegetables on your menu. In your garden beds, it is better to grow varieties and hybrids of zucchini that are resistant to diseases and changes in weather conditions. This eliminates unwanted treatments and allows you to get a harvest in any weather. It is these varieties of zucchini that will be discussed in this article.

In the middle zone, April is the time when the first flowering of plants in gardens and parks begins. The constant soloists of the spring that has come into its own are the bulbous primroses. But even among the ornamental shrubs you can find those that will delight you with fragrant flowers that enliven the still inconspicuous garden. The main riot of beautifully flowering ornamental shrubs occurs in the month of May, and most of them, as a rule, bloom in mid-May.

Salted brisket is often served as an everyday appetizer, and can also become a holiday dish. You can buy marinated meat in the store. But it turns out much tastier if you cook it yourself. So how do you make brined brisket at home? Find the best recipes in this article!

How to brine brisket - cooking rules

• There are three ways to prepare salted brisket: using marinade, dry salting and hot method.
• Before salting, the brisket must be washed under running water and dried with thick paper towels.
• Remove the top film and veins from the entire piece of meat.
• Cuts on the breast for garlic and vegetables should be made parallel to the skin every three centimeters.
• The garlic must be cut into slices. If you use it in a hot brine, add it when the marinade is completely cooked.
• Before serving the meat, rinse it of salt and dry it. Cut into portions.
• Usually brisket is salted without the skin, but for brisket lovers, can you leave it on? but just choose pieces with thin skin.

How to dry brine brisket

The dry pickling option is one of the simplest cooking recipes that requires a minimum of ingredients.

Products required for pickling:

• loin – 0.5 kg;
• fresh garlic - 3 cloves;
• ground black pepper – 1 tbsp. l.;
• sea ​​salt – 2 tbsp. l.

• Cut the prepared brisket into pieces at least 6 cm wide.
• Mix pepper with salt, add any other crushed spices if desired. Cut the garlic into slices.
• In addition to garlic, you can use vegetables, such as carrots. Cut it into flat pieces too.
• Stuff a piece of meat with garlic and carrots. Rub it with spices on all sides.
• Wrap the brisket in cheesecloth or a clean, thin cloth. Leave for a couple of hours at room temperature. Increase the time if you are salting a large piece.
• Then transfer the pork to the refrigerator for 24 hours. Then take it out, remove the cloth, lightly salt it and wrap it in parchment. Leave the meat to salt for another day.
• After the specified time, transfer the brisket to the freezer and after 12 hours the dish is ready!

How to brine brisket

It will take longer to cook meat in cold brine.

Ingredients:

• pork belly – 1 kg;
• fine salt - 0.5 tbsp;
• peeled garlic - 1 head;
• hot pepper – 2 pcs.;
• water – 1 liter;
• spices – black pepper, coriander, fennel, bay leaf.

Cooking method:

• Prepare the meat, cut it into pieces. Peel the garlic, cut in half. Wash the pepper, remove the tail and seeds.
• Boil water, add salt. Boil for 5 minutes until the crystals dissolve and remove from the stove.
• Add spices, chopped garlic and pepper to the bottom of the pan. Place the brisket in it and fill it with cold brine.
• Leave the pork to marinate for two days. Then take it out, dry it with napkins, wrap it in parchment and store it in the refrigerator.

How to hot brine brisket

With this cooking option, the meat is boiled in brine. To prepare it correctly, adhere to the following rules and proportions.

For 1 kg. brisket you will need:

• certified salt - 1 tbsp.;
• peppercorns – 15 pcs.;
• adjika – 1 tsp;
• bay leaf – 3 pcs.;
• peeled garlic – 5 pcs.;
• cold water – 0.5 l.

Preparation:

• First prepare the marinade. Grind the pepper and mix it with salt. Pour water into a container or pan and bring to a boil.
• Pour spices into boiling water, add salt and bay leaf.
• Cut the meat into pieces up to 7 cm wide. Reduce heat and immerse it in hot water. Add adjika.
• Boil the pieces in brine for five minutes. Then turn off the stove and leave the brisket to marinate for about 10 hours.
• After this time, remove the meat and place it on a towel. Wait until the moisture is absorbed.
• Peel the garlic, chop and rub each piece with it. Wrap in parchment and place in the refrigerator.

• To brine the brisket faster, cut it into small pieces.
• Instead of regular salt, use sea salt. It has larger crystals that will gradually dissolve and not “take” moisture from the meat so quickly.
• For aroma and rich taste, add barberry or sherry to the marinade.
• Cut the pieces to the same size so they are evenly salted.
• Brisket can be used together with sausage slices. Decorate with chopped herbs on top.
• You can cut thin slices if you put the finished meat in the freezer before serving.
• The finished brisket can be baked or added when preparing other dishes.
• To get a golden color on the brisket, add onion skins to the brine. And for a smoky taste - liquid smoke.

Brining brisket at home is easy. But for a tasty dish, it is important to follow not only the advice in this article, but also the proportions of the recipe.

For another way to cook brisket, watch the video:

• Pork brisket (with skin) – 0.5 kg.
• Garlic cloves – 5 pcs.
• Coarse salt - 2 tbsp. spoons
• Ground black pepper – 1 tbsp. spoon
• Bay leaf
• Chili pepper - optional

"Recipe for salted brisket with garlic"

For salting, you can use either brisket or just a piece of regular lard without a layer. Choose according to your taste what you like best. The main thing is that the product you choose must have leather. Wash a piece of brisket and dry it with a paper towel. Then we make cuts with a knife, not reaching the skin one centimeter.

Carefully roll the brisket pieces in coarse salt on all sides.

Don't skimp on the salt. Don't worry about over-salting the brisket. The lard will take in the amount of salt it needs.

Sprinkle the bottom of an enamel bowl with salt and place the brisket in it, always skin side down. Sprinkle lard evenly with ground black pepper.

We peel the garlic and pass it through a press.

Coat the brisket with garlic. To give the product a more pungent and spicy taste, you can grind bay leaves and chili peppers into powder and coat the brisket with them. Our family doesn’t really like spicy dishes, so I skip this step. Cover the dish with a lid or plate and leave the brisket as is at room temperature for a day. Then we put it in the refrigerator (not the freezer!) and keep it for three days.

Cut the finished salted brisket into slices or small pieces and serve.

Bon appetit!