The most delicious recipe for brisket in onion skins for a festive table and not only
Any hostess tries to surprise guests with her signature dish. Experienced chefs offer the most delicious recipe for brisket in onion skins, and get a real pleasure from food. The original color of the meat, which resembles smoking. The unique aroma and appetizing look of the delicacies will certainly appeal to gourmets of the XXI century. In addition, the tender broth is useful for other dishes. Let’s get acquainted with the original methods of cooking such a meat masterpiece.
The most delicious recipe for brisket in onion peel with prunes
The harmonious combination of meat and dried fruits creates a unique taste for various dishes. And the brisket with prunes is simply delicious. For treats you will need:
- high quality onion skins;
- fresh pork belly;
- black tea (can be in bags);
- dried or fresh prunes;
- allspice peas;
- garlic;
- Bay leaf;
- salt;
- ground pepper.
Cooking brisket in onion skins according to the most delicious recipe begins with the choice of meat. A piece with a good layer will do..
The husks are removed from large bulbs. Rinse in clean water and put in a colander. It should turn out to be about 2 handfuls.
The meat is thoroughly washed under the tap. Leave on a plate to glass water.
Onion peels are placed on the bottom of a wide container. Then pork belly and salt. Pour water on top, which should completely cover the meat. The saucepan is placed on high heat. Bring to a boil and remove the foam. Then make the minimum level of fire. Cover the pan with a lid. Boil for about 30-40 minutes and add bay leaves, a few peppercorns, prunes and a tea bag. Cover and simmer for another 30 minutes. At the end of the process, the garlic passed through a press is added. Leave the meat in the brine until it cools completely.
The brisket is taken out of the pan. Rub with ground pepper and wrap in foil. They are sent to the refrigerator for 2 hours. Cut into small slices before serving.
It is advisable to choose prunes from brine immediately after stewing and eat with brisket.
A delicious dish cooked in a unique saucepan
Thanks to modern technologies, housewives can easily create unique masterpieces in their kitchens. Consider how to cook brisket in onion skins using a slow cooker.
To begin with, collect the ingredients:
- onion husks;
- pork belly;
- garlic (several cloves);
- laurel;
- salt;
- water;
- caraway;
- allspice;
- a few peas of black pepper;
- a pinch of ground pepper;
- paprika.
Choose a beautiful brisket in the store. If there are bones on it, they are carefully removed. Rinse with clean water. Wipe off with a paper towel or drain off any remaining blood.
Peel the onion. Rinsed under the tap. The heads are cut into 4 parts.
The husk is placed at the bottom of the multicooker bowl. Put the brisket on top. On the sides are slices of onion and salt. Pour boiling water over. Select the “Extinguishing” mode. Set the time to 30 minutes. After the sound signal, steam is released and the lid is opened. Spices are added: laurel, pepper. Start the Extinguishing program again..
After half an hour, add the garlic passed through a press to the bowl and cover with a lid. Insist the brisket in onion skins in a slow cooker for about 2 hours. Then removed to cool the meat completely.
The finished product is wiped off with paper towels. Rub with ground pepper, paprika and garlic. Wrap in foil. Sent out into the cold. After 3 days, served with black bread, boiled potatoes and hot mustard.
Garlic cloves can be pressed into the middle of the brisket for a savory flavor.
An easy way to cook tender pork meat
For a long time, culinary experts have used the most delicious recipe for brisket in onion skins to serve it at the wedding table. Such meat has a gorgeous brown color. Exudes an amazing aroma. And, of course, attracts the eyes of true gourmets.
For the dish you need simple products:
- a few handfuls of onion skins;
- fresh brisket with meat layer;
- garlic (several cloves);
- peppercorns and ground;
- salt;
- water.
The washed husk is placed in a saucepan. Pour in clean water. Put on fire and bring to a boil.
When choosing a cooking container, it should be remembered that onion skins stain the dishes brown..
Then put salt, laurel, pepper in the brine. Stir and cook for 3 minutes. Now it’s the brisket’s turn. It is gently dipped in liquid so that it completely covers the meat. Reduce heat and extinguish for about 30 minutes. At the end of the process, add garlic.
So that the meat has a uniform color, the husk is laid out around it and left for 2 hours. When it cools down, place it in a plastic container. Pour brine on top. Cover with a lid. Store in the refrigerator.
According to this recipe, boiled brisket in onion skins is rubbed with chopped garlic. If desired, crush with red ground pepper. Serve a delicacy with any side dish or just to white bread.
Pork contains a huge amount of valuable elements. Among them are zinc, iron and vitamin B, which stimulate the nervous system..
Tasty legacy from grandmothers
At all times, pork was widely used to prepare all kinds of dishes. Our ancestors passed on many recipes that are popular with experienced chefs. Consider one of them.
List of required products:
- fresh pork belly;
- large onion husks;
- a small head of garlic;
- salt;
- Bay leaf;
- peppercorns;
- dry herbs.
Cooking process
First, the onion skins are harvested. It should be free from damage and dirt. Rinse it thoroughly under running water. Placed in a colander to remove excess liquid and sand.
The meat is washed in water and wiped off with paper towels. Lay on a part of the onion peel, crust down.
Several cloves of garlic are cut into small pieces. Lash the meat or just pour it over it. Add peppercorns, salt and herbs. Cover the top with the remaining husk. Pour in water to completely cover the meat.
In order to properly cook the brisket in onion skins, it is important not to miss the boil. When foam appears, reduce the heat to a minimum. Cover the pan with a lid and simmer for 60 minutes. Readiness is checked with a sharp knife or fork. The juice should be of a beautiful bright color. The product is left in the brine until it cools completely. During this time, it will absorb the aromas of condiments and flavors of spices. Store the brisket in the refrigerator wrapped in parchment paper. Serve with any kind of side dish and as a hearty cold dish.
