Breast - the most "meat" fat.
It concentrates a huge number of layers, which makes the product not only beautiful, but also amazingly tasty.
If you have become the owner of such a savory piece, then it is useful to find out how best to cook it.
Salty brisket - general cooking principles
Breast bad does not happen, especially if it is fresh. For salting, you can use any pieces: thin and thick. Before preparation, you need to clean the skin, if there are residual bristles on it, then grind it over the burner, scrape it with a knife and rinse well. Sometimes on sale you can find sternum without skin, it can be used in minced meat and other dishes, but it is better to pickle a full piece.
How to pickle bacon:
• in dry salt;
• in brine.
The second method is most often used, since it allows to get a more saturated and fragrant product. It is advisable to boil all the ingredients for the brine so as not to provoke the development of microbes. In itself, the fat rarely disappears, but the meat layers are quite capricious and require high-quality cooking. It is not recommended to store brisket in the brine for more than 20 days; it is better to take out the pieces, dry them, roll them in foil, then arrange them in bags and put them in the freezer.
The main problem with salted brisket is rigidity. A large number of meat layers when salting become quite hard, but very tasty. Therefore, some recipes consist of two stages and require pre-boiling. The product turns out softer, softer, but many connoisseurs of fat do not recognize this method.
Recipe 1: Salty Brisket "Garlic"
Homemade recipe for making bacon salted with garlic, which is familiar to many housewives and is actively used to prepare a hearty delicacy. By definition, lard will not take excess salt and can be put without measure, but this does not apply to meat layers. Therefore, it is desirable to observe the proportions indicated in the recipes of cooking.
Ingredients
• fresh brisket 1 kg;
• garlic head;
• bay leaf;
• ground pepper;
• 10 peppercorns.
For brine:
• 0.18 kg of salt;
• 1.5 liters of water.
Cooking
1. Boil water with salt, turn it off, and in a hot pickle we throw the peppercorns with salmon. Cool to room temperature.
2. Wash the lard, dry it with a napkin, cut into several pieces and place in a saucepan down with the sandpaper.
3. Peel half the garlic, cut each lobule in half and put on pieces of bacon.
4. Fill the bacon with brine, put the oppression and keep it in the fridge for 4 days, you can take it to the cellar.
5. Grind the second half of garlic, mix with pepper.
6. Take out the pieces, dry them with a napkin from the brine and rub garlic with pepper from all sides. Wrapped in plastic wrap or foil, stored in the freezer.
Recipe 2: Salted brisket "5 minutes" in banks
The main advantage of such a salty brisket is the ease of preparation. And it is well stored, as is done in the banks under the roll. It is very convenient to take with you on a trip to the country and not to worry that the product will spoil. We take the amount of fat by eye to fill the jars to the top.
Ingredients
• brisket;
• litere of water;
• 0.2 kg of salt;
• garlic, laurel and peppercorns.
You will also need glass jars (you need to sterilize beforehand), lids and a key for preservation.
Cooking method
1. Cut the bacon in such pieces, which will be in the neck of the jar.
2. Put in the saucepan salt, garlic and other spices, pour the water and boil.
3. Add chopped pieces of bacon, boil exactly 5 minutes.
4. We take out with a fork and put them in prepared jars, pour in the brine, close the lids and roll. We do this with all the pieces of the sternum.
Recipe 3: Salty Brisket with Onion Peel
Breast, salted in the husk, it turns out bright and appetizing. Since the broth acquires a rich color, you need an old pan, which is not a pity to paint. For this recipe, it is better to use thin pieces of brisket.
Ingredients
• 1 kg of the sternum;
• 0.2 kg of salt;
• husks;
• litere of water;
• garlic, ground pepper (black or red to taste).
Cooking
1. We make a saturated brine, since we will still boil it, put it directly on the stove.
2. We throw a handful of onion peel there. You need to choose a clean, without garbage and traces of rot. For insurance, you can rinse in water.
3. Boil the brine for 5-10 minutes, let cool, then strain, squeeze the husk.
4. Immerse the pieces of brisket in the brine, put the oppression, and keep from 2 to 4 days in a cool place.
5. Take out the pieces, rub with chopped garlic, pepper and put in storage in the freezer.
Recipe 4: Salted Brisket with Potatoes in the Oven
Simple, but incredibly tasty and quick recipe for cooking salted bacon with potatoes.
Ingredients
• 0.2 kg of the sternum;
• 5-6 large potatoes;
• onion.
Cooking
1. We clean the potatoes, if they are young and grown on their own plot, then you can simply wash them well with a brush.
2. We make horizontal cuts, but do not need to go to the end. It should be an accordion.
3. Cut the bacon into thin slices.
4. Insert the pieces of fat in the slot. Salt is not necessary, as the sternum contains enough spices.
5. Wrap each potato in foil and bake for an hour in the oven. You can put in shape, cover with foil, bake for half an hour, then open and fry until cooked.
Recipe 5: Salted Brisket Pea Soup
Who said that pea soup is cooked for a long time? He does not know this amazing recipe with bacon salted and canned peas. It turns out a hearty and tasty first course, which you need to prepare in just half an hour.
Ingredients
• 0.15 kg of brisket;
• 3 potatoes;
• jar of canned peas;
• onion;
• carrot;
• spices and herbs.
Cooking
• Put the saucepan on the fire, pour 1.3 liters of water, add salt.
• Fry in the pan pieces of salted brisket, add chopped onions and carrots. Pass.
• Peel potatoes, cut into small cubes and send to boil.
• Open the jar with peas, pour the marinade. As soon as the potato is almost ready, pour out the peas. Cook for 3 minutes.
• Smooth fried vegetables with salty bacon.
• Give the soup a good boil, add spices, herbs, cover with lid and turn off.
Recipe 6: Salty and pickled onion appetizer
Someone calls this dish a salad, someone is a sandwich mass, but whatever the name is given, it always turns out delicious. This salty bacon can be consumed in any form, and it is done very quickly. It goes well with potatoes and bread.
Ingredients
• 0.2 kg salted bacon;
• onion;
• Bulgarian pepper;
• vinegar;
• black pepper.
Cooking
1. Cut the onion into small cubes, pour in a weak solution of vinegar and let marinate.
2. Salted brisket is also cut finely, add fresh Bulgarian pepper. Cucumber can also be used instead.
3. Squeeze onion from the vinegar, add to the fat.
4. Sprinkle Bulgarian pepper and add ground black.
5. All mix and can be used with black bread or boiled potatoes.
Also of these ingredients, you can simply prepare a pate, but in this case it is better to fry the onion in oil in a pan, otherwise it can give bitterness in a rolled form.
Recipe 7: Salted Brisket Sandwiches in Lithuanian
A delicious recipe for sandwiches, for which you will need salty bacon. The paste mass includes ginger, curry, garlic, which gives the flavor of real homemade sausage. For grinding, you can use a meat grinder or blender. Store mass for sandwiches can be in the refrigerator for up to 5 days, in a tightly closed container.
Ingredients
• 0.3 kg of the sternum;
• 3 pcs. garlic;
• a piece of ginger;
• one third teaspoon curry;
• bread;
• parsley;
• pepper.
Cooking
1. Peel the garlic, cut the sternum into slices.
2. Grind everything together, add spices, knead.
3. Bread cut into slices, fry in a pan or in a toaster.
4. We smear the paste on slices of bread, decorate with leaves of fresh parsley.
Recipe 8: Salty brisket rolls with various fillings.
Who would have thought that from the usual salty brisket you can make such bright and beautiful snacks that you would not be ashamed to serve on the festive table. To fasten rolls, you can use skewers or toothpicks.
Ingredients
• a long piece of salty sternum;
• lettuce leaves, herbs for decoration.
Filling options:
1. Chopped garlic, cheese, mayonnaise.
2. Pickled cucumber, mustard, onions.
3. Tomato ketchup, chopped herbs and garlic.
4. A slice of tomato, green onions, mustard.
5. Paprika, garlic, cheese.
6. Egg, mayonnaise.
Cooking
1. Cut the bacon into thin and long slices, preferably with a length of at least 12 cm.
2. Put the stuffing. Sauce, mustard, ketchup smear over the entire surface. If you are using slices of vegetables, cheese and eggs, then they need to put at the edge and wrap the fat roll in the form of rolls.
3. Fasten roll, punctures over the edge with a toothpick.
4. Put the appetizer on a dish with greens and lettuce. Can be placed together with meats.
Recipe 9: Russian canaped sandwiches with salted sternum
It turns out that from simple products you can make charming canapé sandwiches in a Western style. The main thing - to have a good sternum, salt in moderation. You will also need pieces of vegetables and quail eggs. We take products in any quantity.
Ingredients
• sternum;
• pickle;
• quail eggs;
• boiled carrots;
• pitted olives.
Cooking
1. Carefully clean the testicles so as not to hurt the appearance.
2. Chop the brisket into large enough cubes, also carrots, pickled cucumber in thick circles.
3. We stick a toothpick into a piece of carrot, we string the sternum, egg, cucumber circle.
4. Top put on pickled olives.
5. We decompose the canapes on the decorated dish and you can treat the guests.
Recipe 10: Brisket salted with rice in Bulgarian
This dish can not be called low-calorie or an element of proper nutrition, but it is amazingly tasty and has a spicy flavor. Korean spices and Bulgarian pepper are used in cooking, which also adds brightness to the rice.
Ingredients
• 0.15 kg of brisket;
• 0.15 kg long rice;
• 2 peppers;
• some oil;
• Korean spices;
• onion.
Cooking
1. Boil the rice until fully cooked, drain and rinse.
2. In a skillet, you need to fry the pieces of salted bacon until the fat is released.
3. Then pour the chopped onion and fry together until rosy color.
4. Add diced pepper, a little water, and stew under a lid until soft. At the end, add salt, Korean spices, hold on the stove for a moment and remove.
5. Put the rice on a platter, top with brisket bacon with vegetables.
Recipe 11: Stuffed Tomatoes with Salted Brisket
The way of making delicious and nourishing tomatoes stuffed with salty bacon filling.
Ingredients
• 5-7 tomatoes;
• 0.2 kg salted sternum;
• 0.1 kg melted cheese;
• 2 cloves of garlic;
• a large bunch of parsley.
Cooking
1. Cut the tomatoes in half, remove the insides.
2. Cut finely brisket, three cheese, garlic and chop the parsley. We mix everything.
3. For the juiciness of the mass, add the pulp from the tomatoes, knead it all together.
4. Fill the tomato halves with the filling, decorate with parsley.
Salty brisket - useful tips and tricks
• So that the pieces of the sternum are evenly salted, it is necessary to periodically change them in places, raising the lower ones upwards, and the upper ones lay out on the bottom. And, of course, you need not to forget about the good oppression, which ensures complete immersion in the brine.
• The more meat layers, the better you need to salt the sternum and the delicacy in brine longer to lie.
• If the sternum is too thick and poorly suited for salting, then you can cut the layer of meat layers on the inside, then use them in minced meat or other dishes. And "thinner" brisket pickle according to any recipe.
• Greens and vegetables not only go well with brisket, but also help the digestive system cope with a heavy product. Therefore, when choosing a supplement to the fat, you can safely give preference to fresh side dishes.
• Do not like stiff brisket? Choose light and fatty pieces for pickling. But lovers of meat should pay attention to the dark slices.
