It can be an excellent alternative to store-bought sausage and commercially smoked brisket or balyk. The process of preparing it is quite simple and does not require any special skills or equipment. And the result will certainly be appreciated by family members. After all, in onion skins it turns out very tasty, juicy, tender, looks appetizing and has a light smoked aroma. Without any hint of onion skin smell.

Preparing any dish begins with purchasing ingredients. The right brisket is already half the success of your dish. Here are some tips that will significantly reduce the likelihood of buying a low-quality product.

1. When buying pork belly at the market, pay attention to the presence of a special laboratory mark.
2. If possible, be sure to smell the piece you are purchasing - the presence of foreign odors that are not inherent to meat will indicate freshness and storage conditions. If this is not possible (you buy brisket in a supermarket), look carefully at the expiration date - sealed with other information, erased, pasted on top of a solid label most likely indicates that the product is stale and an attempt to hide this from the buyer.
3. If the fat on the brisket has acquired a grayish or yellowish tint, it means that it is no longer completely fresh.
4. When you press on a piece, it should almost immediately restore its original shape; if this does not happen, it means the brisket is stale.
5. The skin should be thin; it would be good if it had a light straw aroma.
6. The top layer of meat should be dark pink, and the one in the middle should have a pale pink color.

Having chosen the pork belly, you can start cooking it.

in onion skins

We need: pork belly (800-1000g), salt (100-120g), several cloves of garlic, a liter of water, onion peels (from 6-8 onions). Spices: black peppercorns, ground black and red pepper, cloves and other spices your family loves. If desired, you can add a few drops of liquid smoke.

Preparation. Wash the husks thoroughly with cold water and squeeze. Place in a saucepan and add a liter of water. Pour in salt, throw in peppercorns, cloves, bay leaves and put on fire. We rinse the brisket, after the water with the husks boils, put it there. The entire surface of the brisket should be covered with water; if there is not enough water, you can add a little more boiling water or take a smaller saucepan.

Boil for 25-30 minutes over low heat. Then remove the saucepan from the heat and leave the brisket in this brine overnight or for 10-12 hours. After it has stood, remove it from the brine and rub it with pre-prepared spices: ground black and red pepper, crushed garlic. You can also use a ready-made set of spices for lard or brisket. After rubbing, the brisket should be wrapped in foil and placed in the refrigerator to harden for several hours (or up to a day).

Using the same recipe, you can make lard in onion skins, but you need to boil it a little less; or pork ham - it, accordingly, requires longer heat treatment.

Brisket in onion skins, prepared according to this recipe, will be an excellent appetizer on the holiday table, and can also easily replace sausage on a morning sandwich. And most importantly, it is a natural, environmentally friendly product that is so easy to prepare. And the recipe itself, thanks to the long list of various spices, leaves room for housewives to experiment. After boiling, the brisket in onion skins can be rubbed with different spices each time - this will make it have a slightly different taste each time.

Pork belly boiled in onion skins 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 the classic joke: you just don’t know how to cook it. To make it tasty, you don’t need any liquid smoke, chemical flavor enhancers or other flavorings. 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, bay leaf and parsley will flavor the broth, and fried spices will complement the resulting bouquet.

Many people cook lard in a very strong salt 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
• Number of servings: 8

Ingredients for pork belly boiled in onion skins

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

Method for preparing pork belly boiled in onion skins with pepper and turmeric

Place the onion skins in a saucepan and add the onion heads cut into four pieces.

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 unknown husks in cold water and rinse thoroughly with running water.

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

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

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

Now pour water and add salt. The solution in which the lard will be cooked should be quite salty. Per liter of water you need about 20 grams of table salt without additives. But you can salt it to your taste, because, as you know, under-salting can always be corrected.

Place 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.

For sprinkling, prepare spices - fry coriander seeds, cumin and black mustard seeds without oil. You need to take 1.5 teaspoons of each type of seed. Do not overcook the spices; as soon as the mustard starts to splutter, remove the pan from the heat.

Leave the finished pork belly in the brine for 2-3 hours until it has cooled completely. Then we take it out of the broth, sprinkle it with spices and wrap it in parchment. Store in the refrigerator.

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

To prepare such a delicious snack you need to be patient. The onions will give the brisket a beautiful color and fill the house with a delicious aroma. Our selection contains the most delicious recipes for brisket in onion skins.

If you want to decorate your holiday table with an original dish, then try cooking delicious meat. No one will remain indifferent to its beautiful appearance and amazing taste.

The onions will give the brisket a beautiful color and fill the house with a delicious aroma.

Ingredients:

• pepper mixture – 2 teaspoons;
• brisket – 1100 g;
• salt – 4 teaspoons;
• water – 300 ml;
• onion peel - from 5 large onions;
• garlic – 8 cloves;
• laurel – 10 leaves;
• paprika – 2 teaspoons.

Preparation:

1. Grind half the garlic cloves using a fine grater. Grind the remaining part (plates are required).
2. Sprinkle the brisket with salt. Sprinkle with pepper mixture, sprinkle with paprika and grate.
3. Take a knife, cut the meat in places and place the garlic plates in the holes.
4. Rub the brisket with the remaining garlic, sprinkle with bay leaves and place the preparation in foil.
5. Wash the husks and cover the meat with them. Wrap it in foil and place in a heat-resistant container.
6. To fill with water. Cover with a lid and place in the oven (mode 180ºC).
7. Cook for an hour, after which do not open the door.
8. Turn off the oven and leave the dish to bake for another hour.

All that remains is to take it out, cool it and place it in the refrigerator. Don't forget to peel the meat before serving.

Asian cooking recipe

Infuse everyday bacon with an interesting combination of Asian flavors and flavors.

Ingredients:

• brisket – 2000 g;
• balsamic vinegar – 4 tbsp. spoons;
• cloves – 1 teaspoon;
• soy sauce – 4 tbsp. spoons;
• anise – 3 stars;
• water – 1 liter;
• honey - 4 tbsp. spoons;
• onion peel – 120 g;
• salt – 180 g;
• ground ginger – 1 teaspoon;
• pepper – 1 teaspoon cayenne;
• cinnamon – 1 teaspoon ground.

Preparation:

1. Wash the husks, add water and boil.
2. Add all ingredients except brisket and bring to a boil again.
3. Cut the brisket into pieces, place the meat in water and wait until it boils again (the heat should be at a minimum).
4. Then cover with a lid and simmer for half an hour. Cool.
5. Place the meat in a container, cover with a lid and leave in the refrigerator for a day.

Before eating, all you have to do is remove the husk and dip the yummy with a paper towel.

Boiled brisket in onion skins in a slow cooker

Pork belly in a slow cooker turns out much tastier than cooked in a saucepan. And you will have to spend several times less time on preparation.

This meat delicacy can be prepared for both everyday and festive table.

If you want to get brisket with a beautiful, ruddy color, then take onion “clothes” in equal proportions from the heads of red and golden onions.

Ingredients:

• bay leaves - 4 leaves;
• brisket – 450 g;
• water;
• onion peel – 75 g;
• garlic - a couple of large cloves.

Cooking pork belly in a slow cooker:

1. Rinse the brisket, do not cut off the skin, but only clean off the top layer with a wire brush.
2. Blot dry using a paper towel.
3. Now you will need a sharp knife to make cuts closer to the skin.
4. Peel the garlic cloves and place them in the slits.
5. Cover the bowl of the device with husks, which have been washed in advance, and place the brisket on such a pillow.
6. Cover it with bay leaves and add water (the meat stock should be completely covered).
7. All that remains is to pour salt, set the “quenching” mode and close the lid.
8. Set the time - it will take an hour and a half, after which you can open the lid, but do not take out the brisket. Let it cool on its own - this way the workpiece will be saturated and will not lose its shape.
9. Chop the garlic cloves and rub the resulting spicy paste over the cooled meat.

Before taking the sample, it is better to cool the dish in the refrigerator.

Spicy snack with turmeric

Delight your household with a delicious home-cooked snack.

Ingredients per kilo of brisket:

• black pepper – 7 peas;
• laurel – 4 leaves;
• salt – 90 g;
• allspice - a couple of peas;
• water – 1000 ml;
• coriander – 1 teaspoon;
• onion peel – 25 g;
• turmeric – 1 teaspoon.

Preparation:

1. Wash the husks and place some in a saucepan.
2. Throw in the crushed bay leaf and add the peppercorns.
3. Boil water in another vessel, add salt to it and add turmeric.
4. Peel the garlic cloves and cut them in half.
5. Make slits in the brisket and stuff them with cloves.
6. Place the workpiece on the husk and cover with the remaining one.
7. Pour in the brine and cover with a lid.
8. Boil for an hour and a half, drain the liquid.
9. Crush the coriander and peppercorns in a mortar. Rub the resulting aromatic gruel onto the warm workpiece.

Before taking the sample, the spicy brisket must be cooled and infused in a cold place.

How to pickle brisket in onion skins?

To ensure that the brisket is brined correctly, you need to follow simple recommendations.

The more onion skins, the darker the brisket will be.

Ingredients per kilo of brisket:

• black pepper – 4 peas;
• cloves – 1 pc.;
• onion peel – 75 g;
• laurel – 2 leaves;
• water – 2000 ml;
• garlic - a few cloves;
• red pepper – 4 peas;
• salt – 2 cups.

Preparation:

1. Salt the water, add the selected spices and mix.
2. Add the husks, add the garlic cloves and boil.
3. Everything needs to be boiled (it will take half an hour) and cooled.
4. It’s time to place the pre-prepared brisket in brine, cover it with a plate and put a press on it.

To achieve the most delicious result, the meat must be aged for three days. After which it should be taken out, placed on a wire rack and dried. This will take two hours.

• You can prepare a large amount of brisket at once - it keeps well in the freezer. It can be cut into pieces, placed in different bags and placed in the freezer. Now you just need to take them out when needed and defrost them.
• To obtain maximum taste and aroma, the pork should first be cooled, then rubbed with spices and left for a day in the cold.
• If you want to fill the food with the aroma of smoked lard, then add liquid smoke to the husk.
• When cooking pork belly in onion skins, it is easy to check its doneness. To do this, just pierce the workpiece with a fork. If the juice comes out clear, then the food is ready.
• You can stuff the meat with garlic not only at the preparation stage, but also after.
• Use a container for cooking that you don’t mind spoiling. After all, the husk can stain not only the meat, but also the pan.
• In order for the brisket to get an even color on each side, the total volume of the husk must be divided in half. Place the bottom first, then place the pieces of pork on it and cover with the remaining husk. Only after this can the workpiece be filled with water.
• The snack should be stored in a cool place, first placed in a bag or wrapped in film.

Brisket in onion skins

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

Brisket in onion skins is good even when warm, but it is best to let it sit in the refrigerator for several hours - it turns out to be an amazing cold appetizer. This brisket can be used as a component of homemade sandwiches or taken with you outdoors. It keeps well in the freezer for quite a long time, although I very much doubt that you won’t eat it in just a couple of days.

In a similar way, that is, using onion peels as a natural coloring, you can cook not only pork belly. Only you must understand that the finished meat will not have the taste and aroma of smoked meat - the husk only gives color. You can, of course, add liquid smoke, but I’ve never been into such things and I don’t recommend it.

Yesterday, by the way, I just made shanks in onion skins 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)
Table salt (100 grams)
Bay leaf (2 pieces)
Allspice (5 pieces)
Garlic(6 cloves)

Cooking the dish step by step with photos:

To prepare an aromatic and very tasty cold meat snack, take boneless pork belly, onion skins, water, salt, fresh garlic, bay leaf and allspice.

The first step is to thoroughly wash the onion skins in cold water to get rid of sand (after all, onions grow in the ground). 5 grams of husk is one good handful or outer layer of about 5-6 large onions.

You can cook the pork belly itself either on the stove in a large saucepan or in a slow cooker (my option). Along the way, I will write what and how. It doesn’t matter what exactly you cook the meat in - remember that onion skins will greatly color your pan from the inside, so it is advisable to take a dark one. Place clean onion peels in it, add a liter of water and bring to a boil. On the stove we just wait until the contents of the dish 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 husks boils, put the bay leaf and allspice peas into the bowl. We also add salt: 100 grams per 1 liter of water is not a lot, don’t worry. We need to get a fairly strong salt solution in which the brisket will be cooked and then salted. They won’t take extra lard with the meat.

Now we put the brisket into the pan. It is important that the pieces are completely covered with brine, so if you don't have enough water, add a little more. True, for 600 grams of brisket, 1 liter of water should be quite enough. On the stove, bring the contents of the pan to a boil again, turn the heat to low and cook everything under the lid for 30 minutes. After 20 minutes from the start of boiling, add 3 large cloves of garlic, peeled and cut into slices, to the meat. In a multicooker, cook everything under the lid for 30 minutes in the Stewing mode (don’t forget about 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...

Now we wrap the boiled pork belly with onion skins so that the surface of the meat and lard are evenly colored. Leave it like this until it cools completely.

When the brisket in brine has cooled completely, it should be placed in the refrigerator for 10-12 hours. I transferred the meat along with all the other ingredients into a smaller container so it wouldn't take up much space in the refrigerator. I closed the lid tightly so that the aroma of boiled meat with garlic did not permeate the rest of the food.

If you cook and cool the brisket in the evening, you can eat it in the morning. Remove from brine and remove excess moisture with paper towels. Simply pour out the brine with the husks and all other additives.

Peel the remaining 3 cloves of garlic and chop them in any convenient way. 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 no one in our family eats spicy food except me, so I only used garlic.

This brisket can be stored in the refrigerator for several days (like any other cooked meat). If you wish, you can store 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 quickly make sandwiches for yourself (and not for everyone who is starving). A slice of Borodinsky, a piece of aromatic and tender brisket, a spoonful of spicy mustard or horseradish, a green onion... mmm, life is wonderful!

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Thanks to the coloring pigments of the onion peel, it turns red-brown. Externally, brisket boiled in onion skins resembles smoked lard, but unlike it, it does not have the same aroma. Liquid smoke is used to give the meat a smoked aroma. A small amount of liquid smoke, and the taste of the meat cannot be distinguished from smoked. Many housewives avoid consuming it, as they consider it very dangerous to health. Indeed, liquid smoke is far from beneficial nutrition, but if you use it rarely and in small quantities, then there will be no harm to the body.

And now, as for the ingredients and utensils themselves. For this dish, it is advisable to use pork belly with approximately equal amounts of lard and meat. As for onion skins, if you have red onion skins, then give them preference. Unlike ordinary husks, such husks have better coloring abilities.

And, of course, for this recipe for pork belly in onion skins, you will definitely need a saucepan. You can use any type of pan except enameled ones, otherwise you risk getting not only a painted pan, but also a pan.

Now let's move on to the recipe and see how it's prepared brisket in onion skins - step-by-step recipe.

Ingredients:

• Brisket - 500-700 gr.,
• Onion peel - one liter jar,
• Garlic - 3-5 cloves,
• Salt - 2 tbsp. spoons,
• Water - 2 liters,
• Bay leaf - 2-3 pcs.,
• Black peppercorns - 4-8 pcs.,
• Coriander grains - 0.5 teaspoons,
• Liquid smoke - 1 tbsp. spoon.

Brisket in onion skins - recipe

Before cooking brisket in onion peels, the peel itself should be washed.

Even at first glance, clean husks contain dust and particles of earth. Therefore, to prevent the finished meat from crunching, I strongly recommend rinsing it with cold water.

Place the washed onion skins into the pan in which you will cook the brisket.

To ensure that the brisket in onion skins not only has a beautiful color, but also becomes aromatic and fragrant, it is cooked with different spices. Most often used for these purposes are bay leaves, garlic, coriander seeds, cumin, and black peppercorns. Place the prepared set of spices and herbs in a pan with onion skins. Pour hot water over all ingredients.

While the water is boiling, prepare the brisket. If there are bones on the brisket, it is advisable to cut them off so that later it is convenient to cut the meat, and then cook soup from the bones themselves. Wash it under running water.

Add salt and liquid smoke to boiling water.

As for liquid smoke, it is not necessary to add it while cooking the brisket in onion skins.

Place the brisket in a saucepan with brine. The meat should be completely covered with marinade.

Boil the meat over low heat for 40-60 minutes. The meat can be turned over during cooking. At least that's what I do. The duration of cooking will depend, first of all, on the size of the pieces of meat. Thin and low pieces of brisket will cook much faster.

After this time, remove the pan with the finished boiled brisket in onion skins from the stove. Cooking meat doesn't end there. To color the brisket with onion pigments and soak in the flavors of the marinade, keep it in the brine until it cools completely.

Once the brine has cooled, remove from the pan. You can already taste it, but after it has completely cooled, it will become even more delicious. Transfer to a container and keep in the refrigerator for a couple of hours. By the way, garlic lovers can coat the finished meat with garlic passed through a press for even greater flavor.

Delicious pork belly in onion skins Can be stored in the refrigerator for no more than three days. If you cook it in large quantities, so that the meat does not spoil, put it in the freezer for safekeeping.

Like other types of baked or boiled meat, brisket in onion skins is served with hot sauces - horseradish or. Enjoy your meal.

Brisket in onion skins. Photo