How long to cook brisket in onion skins? Brisket in onion skins Brisket in onion skins the most delicious recipe

step by step recipe with photo

Spicy, fragrant brisket, boiled in onion peel, beckons just by its appearance, what can we say about the dizzying aroma of spices spreading around it. Everyone should have such a prepared product in the refrigerator or cellar in case unexpected guests arrive - you can simply cut it and serve it with slices of black bread with a glass of vodka or a glass of wine. The colorful brisket will keep for 6 months in the freezer and about 4-5 days in the refrigerator.

Ingredients

600-700 g pork belly
5-6 bay leaves
2-3 handfuls of onion skins
10 black peppercorns
10 allspice peas
1 head of garlic
3 art. l. salt
1 tsp granulated sugar
2 tsp ground dried paprika

Cooking

1. Be sure to rinse the onion peel in water. Since it is very light and it will not work to weigh such a product, then focus on the amount of husk that fits in two palms. You will need two times a handful of husks. Put the washed husk in a cauldron or pan with a non-stick bottom. Pour half hot water into it, add salt, black and allspice peas, bay leaves and sugar.

2. Wash the pork belly in water, remove films and veins from it, scrape off all the dirt from the skin with a knife, cut into portions. We put it in a cauldron so that the water with the husk completely covers the pieces of pork. Place on fire and boil the brisket in onion skins over medium heat for 30-40 minutes.

3. At this time, peel the garlic cloves from the husk, rinse and pass through the press into a small container. There we add 0.5 tbsp. l. salt, ground paprika and mix. As soon as the pieces of brisket become dark orange in appearance and soft, remove them from the brine with a slotted spoon and rub with the prepared dressing. Place on a platter and let cool. If desired, the dish can be placed in the refrigerator for 1-2 hours. When cooled, the brisket will absorb the aroma of spices.

If you do not eat the entire volume of the prepared snack, then transfer it to a bag, tying it up, and place it in the freezer. Serve sliced onion-skinned brisket with bread, vegetables and fresh herbs.

Note to the owner

1. When such a brisket is planned to be served hot with a cereal or vegetable side dish, it is cut into thick slices so that there are about two 60-gram pieces for each adult serving. If it becomes a cold snack, you will need a different cut - neat and thin, like slices. Then the weight of each plate will be much less - 30–40 g.

2. The recipe calls for two completely different types of peppers. Bitter is needed for spiciness, and fragrant acts as a natural flavor. Housewives sometimes have doubts about the second one: in stores this spice is called Jamaican, English and Japanese (less often - Chinese or Sichuan). Under the first two names, the same odorous product is hidden, which is exactly what is needed in this case. The Far Eastern variety has nothing to do with pepper seasonings, it simply resembles it. In principle, you can experiment with it, although such an additive is traditionally used to improve the smell of seafood, not meat.

3. Chilled pork belly has different markings, depending on the presence of the bone. Pulp with bone is slightly cheaper than without it. According to the described recipe, you can cook one or the other.

An enticing cut of a fragrant brisket in onion peel is capable of driving any gourmet crazy. Such a cold appetizer can be served both on the festive table and for the arrival of unexpected guests. It is good in any case: with a glass of vodka, with a glass of wine and just with bread. The brisket is prepared for a short time, it is stored in the refrigerator for about 3-4 days. But after cooling, it can be placed in the freezer, and then you will always know that you have a delicious delicacy at your fingertips - you just have to defrost it for 30 minutes.

Ingredients

Pork brisket - 1 kg
Onion peel - 1 package
Salt - 2 tbsp.
Bay leaf - 5 pcs.
Allspice peas- 10 pieces.
Black peppercorns- 10 pieces.
Dried ground paprika- 2 tsp
Garlic - 1 head
Ground black pepper- 0.5 tsp

Information

Snack
Servings - 10
Cooking time - 6 h 0 min

How to cook

Since it is impossible to weigh the onion peel, then focus on the volume of one small plastic bag. Approximately this amount of husk is sufficient to give the brisket the desired color during heat treatment. Before placing the husk in a container, be sure to rinse it in a colander under cold water, washing out the dirt from it. Then move to a cauldron or saucepan, add black and allspice peas, salt and bay leaves. Pour in hot water and place the container on the stove.

Scrape off all the dirt from the skin of the acquired brisket with a knife and rinse it in water, and then cut into portioned pieces.

Place the brisket pieces in the container so that the water completely covers them. Bring to a boil and lower the heat to medium, simmering the brisket cubes, covered, for 30 minutes.

During this time, the onion peel will just give its color to the meat product, and the brisket itself will draw in all the aroma of spices from the broth. After the specified time, remove the brisket pieces from the container onto a dish and let them cool for 20 minutes.

At this time, peel the head of garlic from the husk, dividing it into cloves. Rinse them in water and put them through a press into a bowl. Pour in the ground dried paprika and black ground pepper. Mix everything together.

Coat the cooked brisket pieces on all sides with the prepared dressing and place in a bag or container with a lid. Tie up the bag or seal the container tightly and refrigerate for 4-5 hours. During cooling, the meat delicacy will absorb the aroma of garlic, paprika, pepper and become simply a masterpiece in taste.

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.

Time for preparing: 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!

A variety of meat products cooked at home are much tastier and healthier than store-bought ones. I want to offer you one of the cooking options pork belly marinated with onion skins. Such lard is very tender, fragrant, moderately salty. If you put enough onion peel in the marinade, then the brisket will acquire a beautiful “smoked” color, which makes it very appetizing and attractive in appearance.

Ingredients for the preparation of the dish "Pork belly in onion skins":

Pork belly with skin - 1 kg;

Onion peel;

Garlic - 3-4 cloves;

Bay leaf - 2 pcs.;

Pepper black peas;

Paprika spicy (ground) - 1 tsp;

Allspice - 5 peas;

Salt - 3 tbsp. l.

Recipe for pork brisket in onion skins:

Prepare the necessary ingredients for the dish.

Pour warm water over the onion peel and leave for a few minutes to get rid of dust and dirt that may be on it. Then “stretch” the onion peel under running water and put it in a saucepan. Fill with clean water.

Add bay leaves, allspice and black peppercorns, 3 tablespoons of salt to the pan with onion peel. Place the pork belly skin side down in this marinade. Usually for this dish I use a brisket with good layers of meat. The water should completely cover the brisket. We send the pan to the fire and bring to a boil.

Boiled pork belly is cooked over low heat for 40 minutes. Remove the saucepan from the heat, its contents should cool completely. We do not get lard from the marinade. Place the cooled pan in the refrigerator overnight so that the pork belly in the onion skins is well salted in this marinade.

Peel a few cloves of garlic, grind it and mix with hot red ground pepper. Remove the cooked pork belly from the marinade and pat dry with paper towels.

Rub generously with garlic and pepper. If it seems to you that the fat is lightly salted, then you can add a little salt to the garlic. Wrap the pork belly in food foil or film and refrigerate for a day so that the garlic nourishes the fat with its aroma and pungency. The same rule should be followed when

Another option for replacing store cuts. The recipe is quite famous and deservedly loved by many. The brisket turns out appetizing, fragrant. Without a doubt, will decorate any feast.

In order for you to succeed, consider some points.
The smaller the pieces, the faster they will salt, so if your pieces are small, you can reduce the amount of salt in the brine a little.
The rule also works here - fat will not take too much. The fatter the piece, the more salt, respectively, if there is a lot of meat in the piece, then it is not necessary to keep it in brine for a long time, as soon as it has cooled to room temperature, we take it out. And the fat can wait longer.
I was preparing a double portion, so I doubled everything and took 2 liters of brine.
And I will immediately write about the cooking time to avoid unnecessary questions. I cooked for exactly 25 minutes. The portion is double, which means it cools more slowly. After 3 hours, the temperature inside the pieces was still over 60 degrees. Plus the brine is very salty. I have no doubts about the safe use of such meat does not arise.

There is such a way of cooking products - on decreasing heat. We have a recipe on our website. This is especially true if energy resources in your area are expensive. And our ancestors prepared food in this way in a cooling oven.
Where to get onion peel?
Option 1 - collect gradually; 2 - remove immediately from a kilogram of onion, store the peeled onion in the refrigerator; 3 - come to the self-service store and pick up more husks along with onions (usually at the bottom of containers or baskets with onions). It weighs very little, but you can do it at any time.

Necessary:

Brisket (fat) - 1 kg
Garlic - 3-5 cloves (to taste)
Pepper (black red) - quantity optional)

Brine:

Onion peel - the more, the darker the brisket will be, I have about 1 kg of onion.
Water - 1 liter
Salt - 150 g
Sugar - 1 tbsp

* Sometimes I met recipes where there is much more salt per 1 liter of water. I tried to make with 200 g of salt per 1 liter (that's about 0.5 cup (250 ml) of fine salt), the brisket turned out to be very salty for my taste. But I always made meat pieces, lard absorbs salt worse.

Cooking:
Onion skins must be washed before use.