Brisket in onion peel is the most delicious recipe. How long to cook brisket in onion skins? Asian cooking recipe

Pork belly boiled in onion peel with pepper and turmeric is an easy way to prepare and store lard in the refrigerator. Not everyone likes boiled lard, but I will say, as in a classic joke: you just don’t know how to cook it. To make it delicious, you do not need any liquid smoke, chemical flavor enhancers and other flavors. We take only natural spices and seasonings, a large piece of pork belly (lard with layers of meat), be patient, since it will take almost two hours to cook the meat. Turmeric and husks will give the pork an appetizing golden color, dill, lavrushka and parsley will flavor the broth, and roasted spices will complement the resulting bouquet.

Many people boil lard in a very strong saline solution, but I do not recommend doing this unless your plans include long-term storage of pork in a cool place.

• Cooking time: 2 hours
• Servings: 8

Ingredients for pork belly boiled in onion skins

• 1 kg pork belly;
• husk from 1 kilogram of onion;
• 2 heads of onions;
• a bunch of dill;
• 5 g ground turmeric;
• 5 g ground red pepper;
• a small chili pod;
• dried parsley with roots;
• coriander, black mustard and cumin seeds;
• salt.

How to cook pork belly boiled in onion peel with pepper and turmeric

We put the onion peel in a saucepan, add the onion heads cut into four parts.

If you are sure of the origin of the onion and its peel is clean, then you can use these products as they are. However, I advise you to soak the unknown husk in cold water and rinse thoroughly under running water.

Put a piece of pork belly into the pan. I cooked boneless pork belly on a piece of skin. I don’t advise cutting off the skin, firstly, when cooking it will become soft, secondly, a piece of brisket holds its shape better with the skin, and thirdly, it tastes better.

Add dried parsley along with roots and about 1.5 teaspoons of ground turmeric. This healthy and bright spice will enhance the brown color that the onion husks color the broth with and make it more appetizing, golden.

We add a little more seasonings, they flavor the broth, therefore, the pork that is cooked in it - we put a small bunch of dill and a few bay leaves.

Now add water and add salt. The solution in which the lard will be boiled should be quite salty. About 20 grams of table salt without additives is needed per liter of water. But you can salt to your liking, because, as you know, undersalting can always be corrected.

We put the saucepan on the stove. Bring to a boil over high heat, then reduce the gas so that the water barely boils, cook for 1 hour 30 minutes. If the brisket is thicker than 5 centimeters, then the cooking time should be increased to two hours.

We prepare spices for sprinkling - fry coriander seeds, cumin and black mustard seeds without oil. Each type of seed should be taken 1.5 teaspoons. Do not overcook the spices, as soon as the mustard begins to click, remove the pan from the heat.

We leave the finished pork belly in the brine for 2-3 hours until it cools completely. Then we take it out of the broth, sprinkle with spices and wrap it in parchment. We store in the refrigerator.

Pork belly boiled in onion peel with pepper and turmeric is ready. Bon appetit!

Today I offer a new recipe - we will cook the most tender brisket in onion peel. Outwardly, it looks like smoked, although in fact it is fragrant and very soft boiled pork meat with layers of fat.

Brisket in onion peel is good even when warm, but it is best to let it lie down for several hours in the refrigerator - it turns out an amazing cold appetizer. Such a brisket can be used as a component of homemade sandwiches or taken with you to nature. It is perfectly stored in the freezer for quite a long time, however, I doubt very much that you will not eat it in just a couple of days.

In a similar way, that is, using onion skins as a natural dye, you can cook not only pork belly. Only you must understand that the finished meat will not have the taste and aroma of smoked meats - the husk gives only color. You can, of course, add liquid smoke, but I have never been fond of such things and I do not advise you.

Yesterday, by the way, I just made a knuckle in onion peel according to the same recipe, and today we have excellent meat for sandwiches on the table. Very tasty with fresh vegetables, herbs, sauces or just bread with mustard.

Ingredients:

Pork belly (600 grams)
Water (1 liter)
Onion peel (5 grams)
Salt (100 grams)
Bay leaf (2 pieces)
Allspice (5 pieces)
Garlic (6 cloves)

Cooking step by step with photos:

To prepare a fragrant and very tasty cold meat appetizer, take pitted pork belly, onion peel, water, salt, fresh garlic, bay leaf and allspice

First of all, you need to thoroughly wash the onion peel in cold water to get rid of sand (after all, onions grow in the ground). 5 grams of husk is one such good handful or outer layer from about 5-6 large onions.

You can cook the pork belly itself both on the stove in a large saucepan, and in a slow cooker (my version). Along the way, I will write what and how. It does not matter what exactly you will cook the meat in - remember that the onion peel will strongly stain your pan from the inside, so it is advisable to take a dark one. We put in it a clean onion peel, pour a liter of water and bring to a boil. On the stove, just wait until the contents of the dishes boil. I immediately poured boiling water into the multicooker bowl so as not to waste time and electricity on heating.

When the water with the husk boils, put the bay leaf and allspice peas in the dishes. We also add salt: 100 grams per 1 liter of water is not much, don't worry. We need to get a strong enough saline solution in which the brisket will be boiled and then salted. Excess fat with meat will not be taken.

Now put the brisket in the pan. It is important that the pieces are completely covered with the brine, so if you don't have enough water, add some more. True, for 600 grams of brisket 1 liter of water should be enough. On the stove again bring the contents of the pan to a boil, make a small fire and cook everything under the lid for 30 minutes. After 20 minutes from the start of the boil, we throw 3 large cloves of garlic, peeled and cut into slices, to the meat. In the slow cooker, we cook everything under the lid, also for 30 minutes on the Stew mode (do not forget the garlic 10 minutes before the end of the program).

After half an hour, the brisket will be ready. The aroma throughout the kitchen (I would say, even throughout the apartment) is indescribable ...

And now we wrap the boiled pork belly with onion peel so that the surface of the meat with lard is painted evenly. So let it cool down completely.

When the brisket in the brine has completely cooled, it must be placed in the refrigerator for 10-12 hours. I moved the meat, along with all the other ingredients, into a smaller container so it doesn't take up too much space in the fridge. She closed the lid tightly so that the aroma of boiled meat with garlic did not soak the rest of the products.

If you cook and cool the brisket in the evening, you can already eat it in the morning. We take it out of the brine, remove excess moisture with paper towels. Just pour out the brine with the husks and all other additives.

The remaining 3 cloves of garlic are peeled and chopped in any convenient way. We rub the brisket, wrap it in parchment paper (or food foil) and let the meat soak in the aroma of garlic for at least 2 hours in the refrigerator. By the way, if you like spicy food, you can use not only garlic, but also ground pepper, as well as other seasonings and spices of your choice. It’s just that in our family, no one except me eats spicy, so I used only garlic.

In the refrigerator, such a brisket can be stored for several days (like any other boiled meat). If you wish, you can keep it for a longer period by simply putting it in the freezer. If necessary, take out a piece of brisket and let it thaw in the refrigerator for several hours, after which you cut it into portions and rather make sandwiches for yourself (and not for everyone who is starving). A slice of Borodino, a piece of fragrant and tender brisket, a spoonful of spicy mustard or horseradish, a green onion ... mmm, life is beautiful!

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Pork belly, boiled in onion peel, is incredibly fragrant and has a golden appetizing crust. Such an appetizer will perfectly replace your harmful one and will become a welcome dish on your table.

Recipe for boiled brisket in onion skins

Ingredients:

• pork belly - 1 kg;
• water - 1 l;
• salt - 115 g;
• onion peel - 2 handfuls;
• garlic - 3 cloves;
• - taste.

Cooking

Put the onion peel in a sieve and rinse thoroughly under the tap. Then lay it out on a towel and leave to dry. Rinse the brisket and pat it dry with a paper towel. In a saucepan, combine salt with husks, pour ice water and set on high heat. Bring the brine to a boil and carefully lower the meat there. Cook the pork belly in the onion skins for about 20 minutes, reducing the flame. Next, remove the dishes from the heat, cover with a lid and leave to cool completely. Then we remove the pan in the refrigerator and marinate the meat for 10 hours. Next, take it out of the water and wipe it dry with a napkin. In a bowl, mix the garlic passed through the press and ground red pepper. We rub the brisket with the resulting mixture on all sides, wrap it in cling film and send it to the refrigerator for 5 hours. After the specified period of time, we take out the pork, unfold it and cut it into thin slices.

Recipe for boiled pork belly in onion skins

Ingredients:

• pork belly - 500 g;
• onion peel - 2 handfuls;
• water - 1 l;
• dry bay leaf - 2 pcs.;
• coarse salt - 2 tbsp. spoons;
• liquid smoke - 4 tbsp. spoons;
• garlic - 3 cloves;
• spices.

Cooking

Pour filtered water into the pan, throw onion peel, add pepper and bay leaf. Boil the broth for 10 minutes, and then cover with a lid and leave for half an hour. Next, strain the infusion through a sieve, dissolve salt in it and add liquid smoke.

Put the pork belly in a clean saucepan and pour over the prepared brine. Cook the meat for 1.5 hours, and then carefully remove, dry and cool. We clean the garlic cloves from dry husks and rub on a fine grater. We coat the brisket on all sides with garlic gruel, put it in a plastic bag and leave it for better impregnation for about a day. We store the boiled-smoked brisket cooked in onion peel in the freezer, and before serving, defrost and cut into slices.

Recommend to friends:

In modern stores, you can find an abundance of smoked meats, but almost all of them are cooked with the addition of preservatives and treated with liquid smoke, which is very harmful to our health. invites you to cook delicious boiled smoked brisket at home using decoction onion peel

Modern media are constantly talking about the dangers of smoked products, especially those that are supplied to our stores by unscrupulous manufacturers. We seem to understand that this is harmful, but they look so beautiful and appetizing, which is why we buy smoked sausage, ham or brisket.

For example, I try not to buy sausages and other smoked meats with my family, but I still bought them for the festive table. And recently, I've been trying to cook all kinds of meat snacks. So I cook with blame the brisket ala smoked brisket, which is very similar in appearance to hot smoked brisket. And the taste of the brisket cooked according to this recipe is very tasty, although in fact it is simple. brisket boiled in onion peel broth. And if you rub it with chopped garlic and spices, you get a delicious dish that you will never buy in a store. And you can treat your family and friends with your own hand-made smoked pork belly, without worrying about the quality of the served snack. After all, you will cook it yourself without adding preservatives and carcinogens. My youngest son hates fat, and he eats the brisket prepared according to this recipe for both cheeks.

homemade smoked pork belly recipe

Required Ingredients:

Kilogram - one and a half pork belly;
Two handfuls of onion peel;
One head of garlic;
Three tablespoons of salt;
Two - three bay leaves;
Pepper in a pot;
One teaspoon of hops-suneli seasoning;

Boiled brisket in onion peel - recipe

Pour onion peel with one liter of water

Bring to a boil, boil for ten minutes, then remove the onion peel.

Add salt, spices to the hot decoction of onion peel and put the brisket.

The brisket can be cut into two pieces, then it will cook faster. Bring to a boil, remove the foam, add peeled garlic, reduce heat and cook for an hour and a half - two. Check with a fork for doneness, if it pierces easily, it is ready.

Take out the finished brisket on a plate, cool it and rub it with chopped garlic and spices, let it brew in the refrigerator for ten to twelve hours.

If you do not like spicy, then you can not rub the brisket with spices, it will turn out delicious anyway. Instead of a brisket, you can take a neck, then you will get boiled pork with a smack of smoked meat, which will give it a decoction of onion peel. Only it is necessary to cook the neck longer and the meat must be chosen with streaks of fat, so that the boiled pork does not turn out too dry. Yes, and the brisket itself in the context looks like smoked. Before serving, cut the brisket into slices and arrange beautifully on a plate.

Enjoy your meal!!!

If you do not like smoked meat, you can cook according to our recipe

Meat snacks are an opportunity not only tasty, but also hearty to feed all household members. A fragrant pork brisket will decorate both everyday and festive tables, especially since it requires very little time to cook. The finished dish is stored in the refrigerator for no more than 3-4 days. If desired, you can place the brisket in the freezer, thereby extending its shelf life.

Pork brisket in onion peel - ingredients of the dish

To prepare a fragrant and satisfying snack, you will need:

• 1 kg pork belly
• Jar filled with onion peel, 1 liter
• 4-6 garlic cloves
• 6-8 allspice peas
• 0.5-1 tsp ground black pepper
• 2 tsp ground paprika
• 2-3 bay leaves
• 3 tbsp salt
• 1 liter of water

Pork brisket in onion peel - stages of preparing an appetizer

The initial stage of preparation consists in preparing the husk for further processing. It must be cleared of debris and fragments of the earth. Place the husk in a colander and rinse thoroughly under cold running water.

• Place the peeled onion peel in a cauldron, in which the brisket will be cooked in the future.
• To make the meat more tasty and aromatic, the presence of spices is necessary. Add the peppercorns, bay leaf and salt to the pot. If desired, cumin can be added at this stage, as well as coriander seeds.
• Fill the components with hot water (1 l) and place the cauldron on the fire.
• Now you are ready to process the meat. A slice of pork brisket should be cleaned (rinsed, scraped with a knife on the areas that require it), and then divided into medium-sized fragments.
• When the water starts to boil, add chunks of meat to the brine. They must be completely covered with liquid. Reduce the heat, cover the pan with a lid and simmer the brisket in the spicy brine for about 40 minutes (depending on the size of the meat slices, the cooking time can be increased up to one hour).
• After the specified time, turn off the heat and leave the meat to cool in the broth.
• At this time, remove the peel and mince the garlic cloves by passing them through a press. Combine garlic paste and ground spices - paprika and black pepper.
• Rub the cooled meat with spicy-garlic paste. Fragrant slices are placed in a sealed bag or container, which is closed with a lid and sent to the cold for 4-5 hours.