Salted boiled pork interlayer. Meat layers with bacon in onion skins - it will work out, you can't drag it by the ears. With a potato up my sleeve

Hello everyone who reads this recipe. Today I will tell you how to make delicious lard at home. I got this recipe from my mom.

To prepare lard, I specially went to the autumn fair, where they sell everything that local farmers and just people from the villages produce. There I bought some lard I needed with rather large layers of meat.
So let's start cooking. I washed the bacon, and cut not medium-sized pieces. Someone will say that there is only meat, just a little lard. It's just that our family loves this more. If you want, you can also use this recipe to salt absolutely pure lard without any layers of meat.

I washed the onion husks thoroughly under running water.

I took a larger pan and laid the onion peel in a small layer on the bottom. I put bacon on the husk. By the way, it will be rather difficult to clean the pan from the onion skins, so, if possible, use the dishes that are simpler and older.

The remains of the husk covered the lard on top.
Now let's prepare the brine. I took one liter of water and mixed it with one glass of salt. I poured this brine into a saucepan with lard and husks, put it on the fire. After the water boils, you need to cook it for exactly ten minutes, no more, otherwise the bacon will begin to melt. But it is not worth holding less, it will be tough.

When ten minutes passed, I put a large plate in a saucepan and put a load on it. I have a three-liter jar of water.
Then I removed the pot on the balcony for twelve hours. On the balcony, it was 5-7 degrees Celsius. If there is no balcony or there is frost or heat, you can remove the bacon in the refrigerator.

Twelve hours later, I took out the bacon, peeled it off the onion husk and wiped it dry with a paper towel.
It has already turned out very nice and fragrant.

Now I thoroughly smeared all sides of each piece of bacon with a mixture of garlic and pepper. I put it in a bag and put it in the refrigerator so that it smells like garlic.

We did not last even an hour, we got to try. Although this time was also enough. The fat turned out to be simply amazing as always. So it melts in your mouth.

The remaining bacon can be stored in the freezer and taken out piece by piece as needed. Do not forget to just pack it well, otherwise everything in the freezer will smell like garlic.
Bon Appetit!

Cooking time: PT14H00M 14 h.

Estimated Serving Cost: RUB 250

White, resilient piece of bacon melting in your mouth - indescribable bliss. Boiled bacon is a way of home salting of a favorite product for the most cautious. Since the soul requires variety, I will offer several recipes: with spices, in onion peels, in a bag. A favorite delicacy of most Slavic peoples is a hearty snack and a delicious medicine for the nerves. Since, it is unlikely that there is a person who has tasted salts and who does not enjoy it. Remember, I suppose, how the mood rises?

The most delicious recipes for boiled lard

In order for the appetizer to correspond to the declared name, you should know the features of the preparation of boiled bacon.

• The cooking time depends on the size of the piece. Do not overcook the product, 30-40 minutes is the maximum, longer cooking does not make sense.
• An excellent snack will turn out if you are serious about choosing a pork product. Refrain from buying old lard. Do not hesitate and sniff a piece - good lard initially smells delicious. The structure of the product matters - even, dense, without friability, preferably with small meat streaks.
• Do not be afraid to overdo it with salt, the product will take no more than the required amount.

Seasonings for lard:

Lard without spices - a fashionista without makeup. Traditionally, in addition to salt, various types of pepper and bay leaf are added during cooking. But when the time comes to grate the cooked piece with spices, it is allowed to roam from the heart. Take paprika, coriander, ginger, a mixture of Provencal herbs, hops-suneli, any greens.

Boiled bacon in onion skins

Boiled in husks, a piece of bacon is unbearably beautiful, with a smoked effect. I advise you to take leaves from an old onion, it gives off more paint.

Prepare:

• Pork fat - 700 gr.
• Husk - a few handfuls.
• Water - liter.
• Salt - 50 gr.
• Pepper.
• Garlic cloves - 4 pcs.

How to do:

1. Place the husk in a saucepan and add salt with water. Boil after boiling for 10 minutes and add a piece of pork.
2. Cook for 30-40 minutes depending on the thickness of the piece.
3. Remove from the burner, let cool without taking it out of the pan.
4. Dry the piece, peel it off.
5. Combine the garlic gruel with spices and generously spread the lard. If desired, the garlic cloves can be simply cut into wedges and overlaid.
6. Wrap lard in foil and keep cold for 2 hours.

Boiled lard with spices - a simple recipe

Lard will turn out incredibly tasty if you generously rub a piece with a variety of spices. Keep a simple recipe.

• Pork lard - 500 gr.
• Water - liter.
• Salt - 150 gr.
• Garlic - 3 cloves.
• Allspice - 3 pcs.
• Bay leaf - 2 pcs.
• Carnation buds - 2 pcs.
• Parsley and dill, a mixture of peppers, coriander, red pepper.

How to do:

1. Boil water with salt, cloves, lavrushka and pepper. Cook lard in brine for 20-25 minutes. Leave to cool directly in the saucepan. The best cooking option is to boil overnight, and in the morning to grate with spices.
2. Take out the bacon, dry it.
3. Make a seasoning mixture: mix the coriander with black and red peppers, add other spices as desired. Lard rubbed with paprika looks incredibly beautiful.
4. Chop the herbs separately, chop the garlic and combine.
5. Rub a piece of seasoning mixture, then, on top, brush with garlic-dill mixture.
6. Wrap the piece in foil and keep it cold for 24 hours.

Boiled bacon with garlic

The simplest recipe for cooking, but the taste is not inferior to the "fancy" ones. Garlic and bacon are incredibly well-compatible and complementary foods.

It makes no sense to write the number of ingredients, since everything is outrageously simple.

1. Take a lump of the finest lard, pour water in a saucepan to cover completely. Add pepper and lavrushka.
2. Boil and cool.
3. Cut the cloves of garlic into wedges and fill the piece over the entire surface.
4. Sprinkle with black pepper, salt and, wrapped in plastic wrap, send in the cold for a couple of hours.

Lard, boiled in a jar - a recipe at home

A wonderful snack can be cooked in the oven by boiling bacon in a jar. A product from the peritoneum, cheek is suitable. There is no specific recipe, the spices are put on the eye.

How to cook:

1. Thoroughly dry the lard, cut into pieces. Do not make it too small, cut it as large as possible, with the condition that it fits into the neck of the can.
2. Leave about 3 cm on top.
3. Place the jar in a cold oven, cover and turn on. Set the temperature to the lowest at first. After 10 minutes, increase to 150 ° C.
4. Continue cooking for about an hour.
5. Turn off the oven and leave the jar to cool. You can try right away.

Boiled bacon in a bag with spices

Salted bacon cooked in a bag is very popular with gourmets. Advice: do not pour out the remaining fat in the bag - use as directed.

Take:

• Lard - 500 gr.
• Garlic - 6 cloves.
• Paprika, salt, provencal herbs, black pepper.

How to cook:

1. Make a few cuts on the piece and place the garlic cloves inside.
2. Rub the lard with seasonings, let stand for a couple of hours to soak the piece, and transfer to a bag.
3. Important! Be sure to remove air from the bag and tie tightly. Place the bacon in two more bags, tie and start cooking.
4. After 2 hours, the bacon is ready. Cool it right in the bag.

Lard, boiled in soy sauce

Let's pay our due respect to oriental cuisine, and add to the recipe an unusual nuance that came from there - soy sauce. For cooking, choose a beautiful piece of brisket, with a layer of meat.

Take:

• Lard with a layer - 500 gr.
• Soy sauce - 7 large spoons.
• Ginger root - 3 cm piece.
• Green onions.
• Sugar - 2-3 tablespoons
• Rice wine - 3 tablespoons.
• Sunflower oil.
• Water - 2.5 cups.

How to cook:

1. Boil a whole piece for 5-7 minutes, let the water drain, cool a little, and divide into small pieces, 3 x 5 cm in size. Tie with threads.
2. Chop the onion feathers coarsely and chop the ginger root into rings.
3. Fry in well-heated oil. It is more convenient to fry in a saucepan with a thick bottom. A strong aroma will appear - it's done, it's time to move on to the next stage.
4. Pour water into the oil, wait for a simmer and add the sauce with wine. Wait until boiling again and add sugar.
5. After the sugar is completely dissolved, fold the pieces of bacon and let it boil. Cook until tender over low heat for 2 hours (simmer).

Boiled bacon roll - recipe

You will see thin pieces of lard on the market, do not miss the opportunity to buy literally for a penny and make a wonderful roll. Save money and get an excellent snack. Moreover, it does not matter where the piece comes from, the flank, the undercrown will go well.

You will need:

• Lard - 600 gr.
• Onion husks are a large handful.
• Salt - 2 tablespoons per liter of water.
• Garlic, peppercorns and ground, lavrushka, favorite spices.

How to cook:

1. Spread a piece on the board, sprinkle with a lot of spices, roll into a roll. It is faster and more convenient to cook small pieces. Tie with threads, twine.
2. Boil water with salt, husks, peppercorns and bay leaf.
3. Fold the rolls and cook after boiling for 30 minutes.
4. After removing from the burner, forget the roll directly in the brine for a day.
5. After a day, remove, peel off the husk, blot. Wrap in plastic wrap and place in the freezer. However, cut off a piece, since you can try the roll right away.

To the piggy bank of lard recipes:

Boiled brisket recipe with layers of meat

Incredibly delicious and beautiful appetizer. You can saliva while you cook.

You will need:

• A piece of brisket with layers - 1 kg.
• Garlic - 4-5 cloves.
• Onion peel - a handful.
• Water - liter.
• Salt - approx. 100 gr.
• Sugar is a spoon.
• Bay leaf, peppercorns, hop-suneli seasoning.

Step by step cooking:

1. If desired, cut the brisket into medium pieces, they will be salted faster.
2. Boil the water, adding the husks, salt, lavrushka, sugar and peppercorns. Dip the pieces and cook for half an hour after boiling.
3. Leave the lard to cool in the brine.
4. Peel the pieces of adhering husks, dry.
5. Mix spices with chopped garlic and grate the brisket.
6. It remains to wrap the bacon in plastic wrap and hold it in the refrigerator for about an hour (ideally, overnight). Remove the sample and store the remainder tightly packed in a cold place.

There are never too many recipes, so keep a video with lard boiled in a bag - enjoy. Successful culinary vigils in the kitchen.

Trust our authoritative opinion, you can make a tempting dish from any piece of meat. The pork layer baked in the oven in foil is by no means an aristocratic dish, but cook it according to the recipes of the "Povarenka", and you will be surprised at the result.

The food will turn out to be seductively tasty, appetizing, beautiful, and everyone who is lucky will devour it by both cheeks.

Pork interlayer is a common name. The correct name for this section of the mascara is the undercrown. This is the lower abdomen, which covers the entire lower abdomen. The pork layer, or pork belly, looks like a layer of bacon with a lot of meat veins.

Ingredients

• Pork interlayer with a thin layer of bacon - 1.5 kg;
• Potatoes - 1.5 kg;
• Carrots - 1-2 pcs.;
• Onions - 2 pcs.;
• Water - 1 tbsp.;
• Vegetable oil - as required;
• Salt, garlic, dry spices (basil, rosemary, coriander seeds, fenugreek leaves, suneli hops), ground peppers (black, chili), bay leaves - to taste and choice.

For the cabbage side dish

• Sauerkraut - 1 kg;
• White wine (semi-dry, semi-sweet) - 2 tbsp.;
• Onions - 2 pcs.;
• Cumin - 0.5-1 tbsp.;
• Sugar - 2-3 tbsp.;
• Water - 1 tbsp.;
• Vegetable oil - as required.

How to cook pork interlayer in the oven in foil with potatoes and cabbage garnish

How to properly prepare a pork layer for culinary processing

• We wash the meat thoroughly.
• We clean the skin from the remnants of bristles and dirt: we scorch the places with long bristles, and scrape the entire surface of the skin until it is smooth and lighter in color than it was before.
• Wash and dry thoroughly again.

Marinate the pork layer

• We use pre-washed, cleaned and dried products.
• Rub the carrots on a coarse grater, cut the garlic cloves into slices.
• We make a mixture of selected dry spices and peppers.
• We make cross-shaped incisions on the skin of the undergrowth, and in the pulp, when we stuff it, we pierce the "pockets" with a knife.
• Rub the salt into the pork in moderation on all sides.
• Now we stuff the layer: in the cuts on the skin and in the "pockets" we put carrots and garlic plates.
• Sprinkle the piece of meat, rubbing in, with a spicy-pepper mixture, wrap it in foil and leave to marinate in the refrigerator for 3-4 hours.

We collect and bake in the oven in foil a pork dish

• Chop the onion in half rings.
• Cut the peeled potatoes into circles; then add some salt and sprinkle with selected peppers and herbs.
• Cover the oiled baking sheet with oiled foil.
• Pour half of the chopped onion onto the foil.
• Place the marinated pork layer on top of the onion.
• Place potatoes around the layer.
• Spread the bay leaf and the remnants of the onion over the entire surface.
• Pour in a glass of water and cover with foil (we make several small punctures in the foil).
• We send to a hot oven and bake for 60-80 minutes at 180-190 0 С.
• Now open the foil and let the layer brown.
• Turn off the oven, cover the meat with foil and leave in the oven for another 10-15 minutes.

Cut the finished pork layer into portions, sprinkle with fresh herbs and serve with horseradish, mustard, baked onions and potatoes, as well as sauerkraut stewed in wine.

Let's prepare a side dish of sauerkraut with carrots, stewed in wine

• Chop the onion in half rings.
• Not sauerkraut, sauerkraut, squeeze.
• Lightly fry the onion in vegetable oil.
• Now add cabbage to the onion and cook, stirring occasionally.
• After 10-15 minutes, pour in 2 glasses of wine, 1 glass of water, vegetable oil and continue to simmer.
• When the liquid is half evaporated, add caraway seeds, sugar to the cabbage, mix and close the lid.
• We continue to cook under the lid, stirring occasionally, until the cabbage becomes soft (add water and oil if necessary).
• Then remove the lid and let the cabbage fry until you like it.

Ingredients

• - 1.5 kg + -
• - 1-2 pcs. + -
• Cranberries, dried or fresh- 1-1.5 sts. + -
• Cognac or vodka — of necessity + -
• - on demand + -
• - on demand + -

How to make a pork interlayer in foil in the oven, baked like a roll with a delicious filling

Interlayer of pork prepared according to this recipe with an unusual sauce can be a very original appetizer on a festive table.

Marinate the pork interlayer for baking with a roll

• Grate onion and garlic. We make a mixture of peppers.
• On the pulp of the pork layer, we make cuts with a mesh (we use pre-prepared meat).
• Add some salt to the pulp, pepper, rub with onions and garlic (do not forget about the slots in the meat), spread bay leaves on the surface of the pulp.
• We wrap a piece of undercap in foil and send it to marinate in the refrigerator for 8-10 hours (or overnight).

We collect and bake the pork layer in the oven in foil

• We keep the cranberries in alcohol for several hours in advance.
• Unfold the marinated layer, remove the bay leaf and rub sparingly with coriander, rosemary and cardamom.
• Now, if necessary, add some salt and pepper to the meat. If desired, stuff with a little garlic.
• Then we dry the "drunken" cranberries and mix with honey or sugar (remember, this is not a pie filling!).
• Lay out the prepared cranberries on the surface of the pulp.
• We roll the underwire into a roll, tie it with twine and not tightly, but tightly, wrap it in foil greased with vegetable oil.
• Place the roll on a greased baking sheet and place in a preheated oven.
• We bake for 1.5 hours at 180-190 ° С.

Cool the finished pork roll in foil without removing it from the oven. When cooked in this way, the crust remains soft and tender. Serve with an unusual prune sauce, fresh vegetable salads and good port (for teetotalers - mineral water, for children - cranberry juice).

Modern culinary trends favor long cooking times at low temperatures. Try baking the pork interlayer at 150 ° C for 3-4 hours.

For a daily meal, prepare a pork layer without cranberry and prune sauce. For an interesting filling, use pickled onions or skip the filling.

An excellent dish can also be prepared from a fatty pork layer, but in these cases, the layer is boiled.

• We use prepared (clean, dried, refined) products.
• Fry 2 cups finely chopped onions in butter until transparent. Add 2 cups of softened and finely chopped prunes, fry for 5-6 minutes.
• Fill the prunes with onions with 1.5-2 cups of boiling water and simmer under the lid until the dried fruit is completely softened.
• Salt the resulting mixture, add sugar, spices and peppers to taste. Simmer for another 3-5 minutes.
• Beat the resulting sauce with a blender and, whisking, combine with 100 g of softened butter, garlic gruel and gruel from fried nuts.
• We achieve a homogeneous consistency: if it is liquid, we increase the number of nuts, if it is thick, we dilute it with water.

Serve the sauce hot in a gravy boat or pour it over the meat.

Pork interlayer baked in the oven in foil and cooked according to proven and interesting Povarenka recipes will undoubtedly raise your authority as a cook, and you will be known as a virtuoso master of your craft.

Bon Appetit!

The cold weather has come, and I want something more nutritious and tasty.

We suggest preparing salted brisket or pork cuts for breakfast with instant lard in onion skins.

This appetizer is more advantageous than store-bought smoked bacon or sausage. And besides, cooked with your own hands, at home.

Interlayers or brisket in onion skins with garlic and spices

I immediately cook two or three pieces of such pork layers in the husk, I leave one in the refrigerator for slicing, the rest I put in the freezer. As needed, the next piece is simply transferred to the refrigerator and used for its intended purpose.

It is better to choose fresh brisket with less fat. Such a treat can be eaten not only for breakfast with a slice of homemade freshly prepared white or, but also proudly served as a cut to the festive table.

There are many ways to prepare delicious lard and lard, which can be divided into two groups: long salting and quick cooking.

Pork lard can be salted with dry salting (with salt or spices), wet in brine and hot (this is the case when lard or layers are boiled in salted solution, steamed or baked in the oven). In addition, lard and layers can be smoked hot or cold.

All options are delicious and loved. But in our family, the recipe for making lard or pork layers in onion skins is considered a special one. Such boiled bacon or brisket in onion skins can be tasted the next day, when it cools down.

This is the recipe I want to offer you today. It turns out that in a decoction of onion peels, you can not only paint eggs for Easter, but also cook delicious homemade bacon.

Ingredients:

• Pork interlayers - 1 kg. (2 pcs.) I got enough meat parts of the interlayer
• Onion peels - 5 handfuls
• Water - 2-3 liters
• Salt - 2-3 tbsp. l.
• Garlic - 7 cloves (the amount of garlic may increase or decrease to taste)
• Seasoning for salting bacon - 1 pack. (50 gr.)
• A mixture of black and red ground pepper - 2 tbsp. l.
• Baking paper - for storing the finished brisket.

Cooking process:

The photo shows a mixture of celery roots, parsnips and parsley - during the preparation of lard in onion skins, I did not use this seasoning. I found the two above seasonings sufficient.

Rinse the pork layers under running water.

Pour water into a saucepan, add washed onion skins and lay out the layers.

We put the pan on fire and bring to a boil, remove the resulting foam. Salt. The water must be salty enough.
Cook lard with meat in onion skins over medium heat, so that the broth boils for 1.5 hours.

During cooking, the layers turn into a beautiful dark brown color from the onion peel, in appearance these pieces look like smoked ones.

When the cooking time is up, let the layers cool directly in the broth.

Then we take them out of the onion broth onto a dish.

Look at the photo, what a beautiful brisket in the husk turned out!

Squeeze the garlic through a press and rub each piece thoroughly from all sides so that they are completely saturated with the garlic aroma.

Then sprinkle the pieces of interlayers with a mixture of peppers, grind, and also add seasoning for salting lard to the interlayers, rubbing them thoroughly into the lard.

The aroma of this brisket is just crazy, I just want to cut off a piece and eat it with a slice of bread.But we need to wrap each grated piece of pork belly in baking paper and send it to cool in the refrigerator.

Boiled pork layers turn out to be very beautiful, aromatic and insanely tasty.

For breakfast - the most it ...

Such a tasty and quick salted lard in onion peel with garlic and spices is very popular in our family, it is very easy to cook them.

Bon appetit, the Notebook of Anyuta and her friends!

We thank Svetlana Burova for the recipe and step-by-step photos of cooking meat layers with bacon.

If you like the recipe, please leave your comment. The author will be very pleased!

Today, store shelves are replete with a variety of meat products, but no one is sure about its quality and benefits for the body. Try to cook a meat snack yourself - so you will be sure of excellent taste and 100% naturalness. And it is much more pleasant to offer your relatives an appetizing product prepared with your own hands and with love.

How to cook brisket in onion skins

The brisket is not a simple piece of bacon, but with a meat slot: it is not so fatty and unusually tasty. You can cook the product in different ways: salt, pickle, bake, smoke. Cooking brisket in onion skins is not a very difficult process, but a lengthy one. To get an incredibly delicious cold appetizer, please be patient. And be sure to collect peelings from onions - they will give the meat a beautiful, rich color, a special aroma that is inherent in smoked meat.

How to salt

It is very important to properly season this delicate product with salt. Salting the brisket in onion peel is simple: boil the peeled onion with spices for half an hour, strain, add salt (100 grams per liter of water), leave to cool to room temperature. Dip pieces of bacon with meat into the brine, cover with a flat plate and put a press. Allow to salt for 2-3 days. Dry the meat on the wire rack for a couple of hours. Season with a mixture of fresh herbs and garlic to taste.

How to cook

It will be easier and faster to cook pork brisket in onion skins. First, you need to thoroughly rinse the onion peelings (the color of the meat depends on their quantity), fill a saucepan with them, and pour water. Put your favorite spices, salt to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Rub with garlic for flavor as desired. Wrap with cling foil, refrigerate. Leave it overnight.

Brisket in onion skins - a step by step recipe

We offer several options for preparing snacks for your culinary piggy bank. Each recipe for brisket in onion skins is original in its own way, deserves attention and guarantees you a delicious, appetizing meat dish that can be used not only as an addition to a sandwich or side dish, but also for slicing to a festive table. Which step-by-step recipe for brisket in husk is the best - you choose.

Pork belly in onion skins

• Cooking time: 15 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 550 kcal.
• Cuisine: Russian.

If you are looking for a recipe for an original dish for a festive table or for a family dinner, cook meat in onion skins with vegetables. Its taste and appearance will not leave indifferent even the most picky gourmets. According to this recipe, pork belly in onion skins turns out to be simply magnificent. If you serve it in a warmer (warmed saucepan), additional applause from the guests is guaranteed.

Ingredients:

• lard with a layer - 0.7 kg;
• salt - 1/3 tbsp.;
• bay leaf - 1 pc .;
• black and allspice to taste;
• potatoes - 1 kg;
• onions - 3 pcs.;
• green peas - 200 g;
• large tomatoes - 4 pcs.;
• hard cheese - 200 g;
• bouillon cube - 1 pc.;
• sour cream - 3 tbsp. l .;
• flour - 2 tbsp. l .;
• garlic - 3 cloves;
• chopped greens - 2 tbsp. l.

Cooking method:

1. Put three handfuls of clean husks on the bottom of the pan. Add salt, spices, water. The brine should be brought to a boil and cooked for a couple of minutes. Leave to cool on a hot stove.
2. When the liquid is warm, you can pour it over the meat and leave to marinate for about 12 hours.
3. Peel the potatoes (you can not peel the young, but wash well), boil until half cooked, cut into quarters.
4. Cut onions into rings, tomatoes into slices. Grate the cheese.
5. Dilute the stock cube with water (1 glass).
6. Heat a frying pan, fry the flour on it until golden brown without oil.
7. Add flour to broth, stir thoroughly. Add sour cream, chopped garlic, chopped herbs, salt, your favorite spices.
8. Grease a baking dish with olive oil, lay out a layer of potatoes, pour in peas.
9. Cut the brisket into thin slices, put on the vegetables.
10. Then put onions, tomatoes.
11. Pour the resulting thick sauce evenly, sprinkling with grated cheese on top.
12. Bake at 180 degrees for 35 minutes, then take it out while still hot and serve.

Boiled

• Cooking time: 12 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 410 kcal.
• Purpose: for breakfast, to the festive table.
• Cuisine: Russian.
• Complexity of preparation: medium.

The brisket boiled in onion skins should be exactly the same as from the store, but incredibly tasty and completely natural. It can be stored without any problems on one of the shelves of the freezer, and after defrosting it can again delight with its taste. If you're wondering how to cook brisket in onion skins, read the following simple recipe.

Ingredients:

• pork brisket - 1 kg;
• peeling onions - a full liter jar;
• salt - 100 grams;
• spices - to taste and desire.

Cooking method:

1. Put onion peeling, salt, spices to taste in a saucepan. Pour in water, boil the brine for 10-15 minutes, no more, and turn off the heat.
2. It is necessary to lower the fat after the liquid becomes saturated brown.
3. The husked brisket should be cooked under the lid for about 1.5 hours.
4. If desired, you can rub the meat with garlic, seasonings.
5. Send in the cold for at least 10 hours.

In a multicooker

• Cooking time: 16 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 395 kcal.
• Purpose: for dinner, for the festive table.
• Cuisine: Russian.
• Complexity of preparation: medium.

A brisket in onion skins in a slow cooker is one of the best options for making a delicious layer. It is quite possible to just boil it using the miracle oven, as the traditional recipe suggests. However, the layer in onion skins baked in dough comes out much tastier and more interesting. You will have to tinker a little with such a dish, but you will definitely be satisfied with its look and taste.

Ingredients:

• pork interlayer - 0.5 kg;
• salt - 2 tbsp. l .;
• egg - 1 pc.;
• flour - 500 g;
• garlic - 4 cloves;
• carrots - 1 pc.;
• spices (black and allspice pepper, coriander, ginger);
• mayonnaise - 1 tbsp. l.

Cooking method:

1. Peel the onion (2 large handfuls) with salt, pour a liter of water, cook for 40 minutes.
2. Strain the brine into a pickling bowl.
3. Dip the meat there, leave it under pressure overnight (if the liquid completely covers it, this is not necessary).
4. After pickling, the interlayer must be washed and wiped off with paper towels.
5. Mix an egg with water and half a teaspoon of salt. Gradually adding flour, knead a soft, elastic dough.
6. Black and allspice, grind half a teaspoon of coriander (grind with a coffee grinder), add half a teaspoon of ginger. Mix with mayonnaise and a pinch of fine salt.
7. Finely chop the garlic and carrots. Fill the meat with them: make deep longitudinal cuts, then insert the pieces of vegetables.
8. Roll out the dough about 1 cm thick.
9. Coat the meat with sauce on all sides, put on the dough. Wrap in an envelope, pinch the edges.
10. Grease the bowl of the multicooker with vegetable oil, transfer the envelope from the dough with meat.
11. Turn on the "Baking" mode for 2 hours.
12. Allow to cool directly in the bowl, free the baked layer from the dough, send to the cold for a couple of hours.

Video: Brisket in onion skins