Pork belly is very appreciated by lovers of delicious food - the meat in this part of the carcass is interspersed with layers of bacon and with a hot cooking method it is especially tender and tasty. Therefore, the brisket is most often used for baking in the oven. If you do not turn it into a roll and bake it with a layer, it will take a little time to prepare it, especially if you pickle it before.

The list of recipes in the article:

How tasty bake brisket

How to marinate brisket

The marinating process for the brisket that you are going to bake in the oven is not unnecessary. This gives an additional opportunity for the meat to "mature", become softer and softer, soak in additional mouth-watering aromas of spices and herbs. Rinse the brisket well before marinating, because it was chopped on a wooden chopping block, which can leave sawdust and garbage on the meat. If you got a piece with ribs, you can cut them to prepare another dish, for example, roast.

For marinade on a piece of brisket weighing 1-1.5 kg, you will need:

• black and red hot ground pepper to taste
• 5-6 cloves of garlic
• 2 tsp salt
• dry spicy herbs (basil, marjoram, oregano, rosemary)
• 2-3 tbsp mustard

Dry the brisket with paper kitchen towels. If there is a skin on it, you can not cut it off, the skin will help preserve the meat juice when baking. To marinate a piece of brisket, in a small bowl, mix black and red hot ground pepper, salt. Add dry spicy herbs to this mixture.

Put the brisket on the cutting board with the skin down. Use a sharp knife to make 10-15 deep punctures at approximately equal intervals, but try not to cut the meat through and through. In each such puncture, pour a little prepared mixture with herbs and put in half a clove of garlic. Stir the remaining mixture with 2-3 tablespoons of regular or Dijon mustard and carefully coat with it a piece of brisket on all sides.

Wrap the meat with cling film or wrap it in a plastic bag. If you want to bake the brisket in the near future, let it lie down at room temperature for at least a couple of hours. If you intend to cook it the next day, put it in the refrigerator an hour later.

Serve baked brisket with boiled buckwheat or rice, mashed potatoes. Mustard or lingonberry sauce, horseradish are well suited for it.

Beef, pork, chicken and lamb brisket belong to the budget meat products. The economical part of carcasses of livestock can serve as the basis for dishes of both everyday and festive nature. The high energy value of the brisket allows you to satisfy your hunger and get enough for a long time.

In turn, nutritionists fiercely support such a method of cooking meat as baking: meat is not as high in calories, but no less tasty than when frying. Evenly baked tender meat with melted fat and a light golden crust, and you still haven't salivated?

How to choose a high-quality brisket in the market or in the supermarket?

Perhaps the main question that worries any cook is: where and how to find a quality product? The first guideline for determining a good brisket is packaging: is it present or not?

When choosing meat, pay attention to the brisket sealed in vacuum, and if you have a familiar butcher, then safely take the meat from your hands.

When choosing between chilled and frozen meat, give preference to the first: a product stored at a temperature near zero does not change its structure, while freeze-resistant meat loses its original juiciness and elasticity.

If there is no opportunity to purchase a chilled brisket, pay attention to the appearance of the frozen piece: snow and icy blood smudges indicate unwanted repeated freezing.

Regardless of the kind of meat - pork, lamb, beef - there are a number of common characteristics that help to instantly identify among the many carcasses "leader in quality."

So, the shade of meat should vary from pink to light red, and the internal intermuscular fat should be pure white. The burgundy brown color of the meat and yellowish shades of fat indicate the old age of the slaughtered cattle, and it is extremely difficult to get a tender dish from old meat.

Do not be afraid to check the meat piece for flabbiness - poke your finger: if the dent quickly returns "to normal," then the quality is at its best. Avoid sticky meat stored in pools of blood. Meat products dried under the influence of wind and oxygen are in every way better and of higher quality than those lying in an additional liquid washing away juices.

Before you send the meat to the oven ...

So, the meat is ready, cutting board and a set of knives too. The following actions? In fact, there are many secrets on how to make meat juicy and tasty, but the needs of a truly high-quality meat product are limited to salt and pepper, Mother Nature has already taken care of the other tastes.

Hard and old meat takes more time than the carcass of a young lamb, calf or pig. Stewing, boiling or baking raw meat can take from 3 to 6 hours, which is prohibitive for a hungry family or guests. It is at such moments that two culinary-accelerating methods come to the aid of the housewives: pickling and beating.

The pickling process consists in processing the meat with an acidic environment (lemon juice, wine, vinegar). After lying for several hours in the company of the marinade, the meat fibers not only become softer, but also acquire a special taste. By the way, the special taste of pickled interrupts the natural notes of fresh meat - world-famous chefs oppose this method.

Beating is the second option for turning hard meat into a delicious dish. The main task is to break the upper muscle fibers, which give the product hardness. However, this method has its own nuance: to beat off with a hammer, only meat pieces shredded across the muscle fibers should be beaten. Otherwise - write is gone.

Taste in simplicity: pork belly in the oven

This recipe is distinguished by its elementary method of cooking baked pork belly: to get a tender and satisfying dinner, there is no need to acquire additional baking devices (foil or sleeve). The list of ingredients for the dish is also distinguished by its simplicity and modesty:

• A piece of pork belly;
• A set of favorite spices;
• 3-6 cloves of garlic;
• Large carrot.

Pre-washed and dried brisket, if necessary marinated or beaten with a hammer, is chopped with finely chopped garlic and strips of carrots, generously sprinkled with spices.

The point is small: place the stuffed brisket with the skin down on a pan or baking sheet, send the oven to 180–200 degrees Celsius and bake for 1.5–2 hours depending on the temperature in the oven.

Foil pork tenderloin

Tender brisket meat seasoned with a spicy aroma of garlic and bay leaf. Having spent no more than 2.5 hours on the preparation of pork belly, you can get a dish that the whole family will love!

Stock up:

• Pork belly - 1.5 kg;
• Garlic - 1-3 heads;
• Bay leaf - 4 pcs.;
• Salt - 1 tsp;
• Black pepper - ½ teaspoon;
• Foil.

In a pre-prepared meat piece we make an incision and place the garlic-laurel mass in a “pocket”. She weighed meat from all sides.

It remains to place the meat on a baking sheet lined with foil and wrap it in a "coat" of several layers of foil.

Cook the dish in an oven warmed up to 180 degrees for 2-3.5 hours. That's all - the pork belly baked in the oven in foil is ready to be served.

Sleeve potato and pig improvisation

Love to savor fried potatoes, but your stomach or diet doesn't allow it? Rather, write down this useful, from the point of view of proper nutrition, recipe for baked pork belly with potatoes.

The components of the future dish:

• Breast of a pig;
• Salt, pepper, spices;
• Potatoes;
• Sunflower oil.

So, how to bake pork brisket in the oven in the sleeve with potatoes? At the first stage, you need to prepare the potatoes: peel, cut into quarters and boil in boiling water for ten minutes.

The cooled vegetable should be sprinkled with oil and sprinkled with spicy mixtures. Pickled, beaten with a hammer or fresh brisket we give garlic-spicy processing, put in a sleeve and sent to the oven.

After an hour, we take out a semi-finished creation, add it with potato slices and again place it to bake for 30-60 minutes at a temperature of 180-200 degrees C.

Bake chicken in the oven

Chicken meat is associated with diet in most people. Indeed, to make chicken not only a tender, but also a juicy dish without the addition of sauces and a large amount of fat is an impossible task at first glance.

However, a secret recipe for a delicious and low-calorie chicken breast baked in the oven is available. Meet me!

Ingredients:

We clean the chicken breasts from the skin and bones, rub with mixtures of spices and herbs. In a separate container, using a blender, bring red pepper, garlic and parsley to a homogeneous mass, to which we add olive oil.

Use the vegetable mixture as a coating for meat. Pour baking dish 2 tbsp. tablespoons of water, place the meat in it and bake for 25-30 minutes.

Amazing baked beef recipe

The most common ways to cook beef brisket is stewing or boiling, which allows you to give a hard cut a soft texture. By the way, Texas residents can't imagine their barbecue party without baked beef.

You can prepare juicy and soft beef brisket at home, without going beyond the kitchen of a city apartment, from the following set of products:

• Beef brisket - 1.5 kg;
• Onions - 2 pcs.;
• Garlic - 5-7 cloves;
• Worcester sauce - 2 tbsp. spoons;
• Spices (optimally dried chili), thyme, salt and black pepper - to taste.

We wash a whole piece of beef, remove excess films and dry it. Next, salt and pepper well.

On a baking sheet lined with foil for baking, put the brisket meat up. If you want to give a piece of beef meat flavor, pour it with sauce. Season with hot pepper and onion, garlic and thyme.

We “pack” a dish by creating a foil envelope.

Preheat the oven to 120 degrees Celsius (yes, low temperature) and send beef to it for 7-9 hours (no, there is no mistake).

Juicy lamb brisket with vegetable stew

Lamb is boldly called the most difficult to prepare meat. Is there really no easy way to cook a gentle, thawing sheep’s meat in your mouth? - mistresses sigh heavily. There is! He is in front of you.

Use:

The washed, dried and chopped lamb meat is fried in a pan with spices. In a frying pan freed from the brisket, cook the stew from the vegetables included in the recipe.

In a deep ceramic container we combine them with meat, salt and pepper. Add the whole cloves of garlic. Pour juice or wine. The first hour we cook the dish at a temperature of 180 degrees Celsius, and the remaining 2-3 hours - at 160 degrees.

If you adhere to proper nutrition, then it is advisable to dilute heavy meat with vegetables: stewed, fresh, grilled or baked.

Favorite cereals or mashed potatoes will become an equally delicious side dish. If for some reason the cooked brisket comes out dry or hard, add it with mustard or lingonberry sauce.

The brisket baked in the oven is good because the uneaten leftovers can be sent to the refrigerator and, after taking them out after a couple of days, serve them as a thin sliced \u200b\u200bsnack.

Caramel pork gridinka, baked in a magnificent sauce, from a famous chef. Watch the video recipe with the advice of the wizard:

It remains to enjoy the meat of incredible taste, catch the admiring glances of those who eat and listen to their fair praise. Bon Appetit!

In the oven it is not very difficult, but in order to make it juicy, tasty and fragrant, it is recommended to pre-soak it in the marinade. Also, meat on the bone is best done in the sleeve, otherwise it will be too fried.

Oven baked brisket: photo and recipe

Essential Ingredients:

• paprika - 1 small pinch;
• medium fat mayonnaise - 3 large spoons;
• whole pork belly - 2-3 kg (less or more possible);
• large garlic - 2 cloves;
• lemon - half;
• fresh greens - a small bunch;
• table salt - half a spoon;
• hot ketchup - 1 large spoon;
• seasonings for meat - to taste and desire.

The process of processing a meat product

Before it should be carefully processed. To do this, rinse the meat in cool water, and then remove from it all unnecessary elements in the form of various wreaths, films and veins. After this, the product can be cut into portioned pieces by bone. However, most housewives still prefer to bake the whole breast in the oven. This will allow serving it to the festive table along with vegetables on a large common dish.

Marinade process

As mentioned above, the brisket is much juicier and more aromatic if it is pre-soaked in sauce. To prepare the marinade, you need to take a small bowl, put there medium-fat mayonnaise, tomato paste, shredded greens, grated garlic, seasoning for meat, paprika, and squeeze half a lemon. After this, all products should be mixed, immediately coat them with previously processed pork belly.

It is worth noting that there is no need to wait until the meat is saturated with marinade, because we will bake it in the sleeve, which means that the product will be prepared in its own juice.

Dish formation

To bake the brisket in the oven, it should be carefully placed in the cooking sleeve. Then the bag must be tightly tied and put on a baking sheet or any other dishes. At the same time, it is recommended to make small punctures on the upper part of the sleeve with a fork or knife so that it does not swell during the heat treatment.

How to bake brisket in the oven

Such a simple but very tasty dish is made within 50-55 minutes. But this is provided that you put the sleeve with the meat in a preheated oven. Over time, the pork belly in the sleeve should be removed, and then a small incision made on its surface, through which it will be possible to try the dish not only for taste, but also for preparedness. If the meat is soft, then it needs to be removed and put on a dish.

Proper serving

The pork belly made in the oven should be served for dinner only in a hot condition and together with a side dish. To do this, you can make mashed potatoes, stewed vegetables, boiled rice and pasta. It is also worth noting that the broth, which gathered in the sleeve, can be used as aromatic gravy.

The baked brisket cooked in the oven will certainly cause appetite: both hot and cold. The roll of it perfectly replaces the store sausage on sandwiches. Quite a bit of effort - and they will be rewarded with compliments for the skilled chef.

When compiling a menu for a festive table at home, there is no doubt whether it is worth baking the brisket in the oven. It will be successful regardless of which meat is chosen: pork, beef, chicken. There are many detailed recipes with visual photos. You can always choose the option: first boil the meat, and then bake, use a sleeve, foil or baking sheet, limit yourself to garlic or let it soak in the aroma of herbs - the choice of the hostess.

Roast brisket

Roasting brisket is used for different dishes: soups, roast, but its taste is best manifested when baking. The meat acquires a flavor and juiciness, and to achieve this, you need to make a little effort. The main question is how to choose the brisket so that its freshness is not in doubt, that it should be with small layers, moderately oily. If you want to cook a meal in large pieces, meat on the bone is suitable, if the roll is boneless. Harsh can be repelled and moistened with lemon juice.

Oven brisket recipe

Almost any recipe for making brisket in the oven is good because it does not require special products for meat from the hostess. It is tasty and healthy even with a minimum of additives, even heat bakes it evenly, excess fat is melted, and the crust that forms is much safer than that that appears when frying in a pan. In short, nutritionists advise baking, not frying. It is worth familiarizing yourself with the recipes for delicious meat.

Pork brisket in the oven - recipe

The pork belly in the oven is cooked simply and quickly, because it is a tender, juicy product. When buying meat, you need to pay attention to the color: it should be pink, not dark and old, otherwise the dish will turn out tough. You can not spare onions and garlic, because they give a special aroma to the baked delicacy. Fans of meat dishes eat such yummy with potatoes, another side dish, fresh salad, just bread.

Ingredients

• pork - 500 g;
• onion, garlic - 1 head each;
• salt, spices, pepper, bay leaf.

Cooking

1. Prepare a spicy mixture of salt, spices, pepper.
2. Grate the meat with an aromatic seasoning mixture.
3. Grease the bottom of the pan with oil, lay the finely chopped onions, and on it - the meat, lined with bay leaves.
4. Fill cruciform punctures made with a thin knife with slices of garlic.
5. Pour half a glass of water on a baking sheet and send everything to bake in the oven at a temperature of 180 degrees for 1 hour 30 minutes.
6. You can cover the baking dish with a lid - then you get a brisket without a crust.

Oven baked brisket

How to bake pork belly in the oven? Foil is always a win-win option, baked meat is tasty, fragrant, tender. How to cook brisket in the oven in foil? First of all, buy a good piece of meat, food foil, spices, get acquainted with recipes, step by step photos and get to work.

Ingredients

• pork - 700-800 g;
• garlic - 2-3 cloves;
• spices: pepper, ginger, chili powder - 1/3 tsp;
• paprika, hops-suneli, coriander, salt, sugar - 0.5 tsp each;
• bay leaf - 5-6 pcs.

Cooking

1. Dry the washed brisket, stuff with finely chopped garlic.
2. With a mixture of salt, sugar, spices, grate the meat, let it lie down a little.
3. Put on a sheet of foil, folded in half, cover with laurel leaves.
4. Wrap with foil so that there are no gaps.
5. Preheat the oven to 200 degrees, bake for 20 minutes, then reduce the heat to 170 degrees, cook another half hour.
6. Turn off the oven, hold the meat for another 20 minutes. After that, remove and serve.

Oven baked chicken breast

In the oven, chicken breast can be cooked with various vegetables, fruits, herbs. The most dietary part of the chicken - the breast goes well with broccoli, oranges, apples, tarragon, cream, honey, wine, cheese. The main thing is to achieve a golden crust on top and juiciness inside. You can marinate it in advance or prepare a special sauce that soaks delicate pieces of meat. There are many options, the main thing is to maintain the indicated temperature and not to dry the chicken.

Ingredients

• breast - 2 pcs.;
• honey - 1 tbsp. l .;
• lemon juice - 2 tbsp. l .;
• soy sauce - 1 tbsp. l .;
• ready mustard - 3 tsp;
• mustard seeds - 1 tsp;
• provencal herbs - 1 tsp;
• vegetable oil - 2 tbsp. l .;
• ground black pepper to taste.

Cooking

1. Mix liquid honey, sauce, oil, lemon juice with seasonings and spices.
2. Wash the breast, remove films and veins, if any, divide into parts, remove excess moisture.
3. Pour the marinade so that each piece is saturated with it. Put the pickled product in the cold for 2-3 hours.
4. Put in the form, preheat the oven to 180-190 degrees and cook for 1 hour.
5. It is necessary to water the chicken with the juice formed on the baking sheet.
6. The dish is served hot, best with mashed potatoes.

Oven baked pork belly in a sleeve

The baked dishes from a piece of pork with a layer are very delicious. The pork belly in the sleeve in the oven becomes juicy, aromatic. If you add other products and seasonings to it, you can decorate the table with a real delicacy. Vegetables are especially good together with pork: they are typed by the smell of herbs, soaked in juice. This is the best side dish for baked meat. The process is time-consuming, but a couple of times a month can be allowed to treat your family to such yummy

Ingredients

• pork meat - 700-900 g;
• onions - 4-5 pcs.;
• carrots - 3-4 pcs.;
• dried apricots - a handful;
• garlic - 8 cloves;
• salt, ground pepper
• adjika dry:
• ready mustard - 1 tsp;
• mustard seeds - 1 tbsp. l .;
• vegetable oil - 2-3 tbsp. l

Cooking

1. Mix oil, mustard, spices, salt, chopped garlic, grate the brisket with this mixture.
2. Leave for 1-2 hours in a cold place.
3. Coarse the peeled carrots.
4. Bulbs cut into 4 parts.
5. Rinse, dry the dried apricots.
6. Put the breast into the sleeve, send the onion, carrots, dried apricots there, tie the sleeve, make punctures in it.
7. Cook in the oven for 1 hour.
8. Cut the bag, pour meat over juice and continue baking for 20 minutes until browning.
9. Put the delicacy on a dish, decorate with vegetables and herbs.

Oven breast with potatoes

A wonderful lunch will turn out if you bake the brisket with potatoes in the oven. First, you can try to cook it with a minimum of ingredients, and when the process is fully mastered, it is worth practicing in the use of marinades, soy sauce, honey, cheese, tomatoes. You can bake in a large piece, but portioned slices also look good. Here is one of the recipes with a photo.

Ingredients

• potatoes - 400-500 g;
• pork belly - 0.5 kg;
• onions - 3 pcs.;
• chicken broth - a glass;
• salt, black pepper, seasonings - to taste;
• greenery.

Cooking

1. Cut the breast into large pieces. Salt, sprinkle with spices, pepper, mix.
2. Cut the peeled potatoes into large slices, put on a baking sheet, pour the broth.
3. Put onion rings on the potatoes, salt.
4. Place the meat onion.
5. Cover the form with foil and bake at 170-180 degrees for 2-3 hours.
6. 30 minutes before the readiness to remove the foil to form a fried crust.

Beef brisket in the oven

Is the beef brisket good in the oven? Someone will certainly reject this idea: they say that meat is tough, fibrous, it takes a lot of time. And, nevertheless, it is often cooked, the brisket in the oven turns out delicious. So, it is important to choose the right product, prepare it for baking, withstand the required temperature and the set time.

Ingredients

• pulp - 1.5 kg
• onion - 5 pcs.;
• carrot - 5 pcs.;
• garlic - 8 cloves.
• semi-dry red wine - 3-4 tbsp. l
• vegetable oil - 8 tbsp. l
• tomatoes for sauce - 500 g.
• marjoram, oregano - 0.5 tsp each.
• salt, allspice.

Cooking

1. Finely chop and fry the onion, one carrot. Add tomatoes, bring to a boil, add spices, garlic salt, boil everything, then beat with a blender.
2. Grate the brisket with black pepper and other seasonings.
3. Fry the meat in a pan until golden brown, then thickly coat it with sauce.
4. Cut onions into rings, fry. Put meat, vegetables on it, sprinkle with garlic.
5. Keep the frypot covered with foil for an hour and a half at 170 degrees.
6. Cut the cooled brisket across the fibers, lay in the roasting pan again, bake for another hour and a half.

Beef baked brisket on the bone

There are not many recipes for cooking a dish such as beef brisket on the bone, baked in the oven, because beef is much tougher meat than pork or chicken. Bake it for a long time, over low heat. It will help to maintain the juiciness of a dense foil bag or sleeve. They bake meat as expected. So you should be patient and pamper your family.

Ingredients

• beef - 1.5 kg;
• onion - 1 pc.;
• garlic - 3 cloves;
• carrots - 1 pc.;
• red wine or dark beer - 50-100 ml;
• spices, pepper, salt - to taste.

Cooking

1. Rinse the meat, cut the veins, excess fat.
2. Grate with a mixture of your favorite spices and salt.
3. Stuff the brisket with a piece of garlic.
4. Vegetables - onions, chop carrots, chop garlic.
5. Place the meat with the bone down in the baking bag, cover with onions, garlic, carrots.
6. Pour in wine or beer.
7. Bake at 140 degrees, 1 hour.
8. After an hour, carefully pierce the bag to release steam. Bake another one and a half to two hours. The meat will lag behind the bone, become soft, aromatic.

Oven baked pork belly roll

The brisket roll in the oven is soft, juicy, aromatic, piquant. A piece of meat should not be chosen thick so that it is convenient to roll it into a roll. You can cut along the thickness, not reaching the end, and deploy. Get a long layer. It is from it that it is worth preparing this dish with high palatability. Very tasty with spicy mustard, burning horseradish, adjika. So, the roll recipe is offered.

Ingredients

• pork belly - 1.5 kg;
• chicken fillet - 205 g;
• garlic - 10 g;
• kernels of nuts - 60 g;
• spice;
• dry aromatic herbs.

Cooking

1. Wash and dry pork. Use a knife to make deep cuts along the entire length of the piece.
2. Mix aromatic spices and herbs, grate meat on both sides.
3. Put the garlic in the cuts.
4. Wrap with cling film and keep the day in the cold.
5. Finely chopped chicken fillet fill the incisions.
6. Sprinkle the prepared meat with walnuts.
7. Roll up, tie, wrap with foil, lay on a baking sheet, bake for an hour and a half.
8. Free the cooled roll from foil, thread and cut.

Cooking brisket in the oven requires quality products and time. It is worth listening to the advice of experienced chefs. It is better to buy fresh or chilled meat, a frozen product is much less juicy and resilient, especially with repeated freezing. To make the brisket juicy and beautiful, you need to bake a thick or medium piece, where there is not much fat. It is best to take a cut weighing 1-3 kg. You can use meat with skin and bone, and when serving, remove them.

Salt and black pepper are an indispensable set of spices for meat. To give a special aroma, tarragon, paprika, thyme, bay leaf, Provence herbs should be used. Garlic makes the brisket fragrant and spicy. If the meat is old, hard, it can be pre-pickled with lemon juice, wine, vinegar or beaten, cut into pieces across the fibers. Cooking time ranges from 1 to 4 hours, it depends on the weight and size of the piece and the characteristics of the recipe.

Breast baked in the oven in foil recipe with photo

For a family dinner, I offer a delicious and simple recipe for pork belly with potatoes in the oven. The meat is excellent! Juicy, tender, with the aroma of spices, it is easily cut into portioned portions and served with potatoes. And due to the fact that the meat is pre-marinated, part of the marinade during baking is transferred to the potatoes along with fatty meat juice.

Preparation time: 2 hours.
  Cooking time: 1-1.5 hours.

To prepare the pork belly with potatoes you will need:

• pork sternum on the bone 600 g;
• large onion;
• garlic 3-5 cloves;
• salt 1 tsp;
• suneli hops (spice) 1 tsp;
• ground black pepper a pinch;
• bay leaf 2 pcs.;
• 3-4 potatoes;
• pumpkin or carrots as desired;
• vegetable oil 1 tbsp. l .;
• parsley;
• dill.

Recipe for pork belly with potatoes in the oven.

Step 1. Use pork sternum on the bone with lard to prepare this dish. Pork will release fatty juice, in which potatoes will be stewed. The peel on the sternum can be left, after baking it will become soft.

Step 2. Cut the brisket into portions and transfer to a deep container.

Step 3. On a coarse grater, chop the onion together with garlic. Pour a handful of salt into the bowl to the resulting mass and knead it well with your hand until juices appear. Then add this mass to the meat.

Step 4. Thoroughly spread onion with garlic pork belly. For flavor, add suneli hops, black pepper, bay leaf to the meat. You can use any other spices for meat: rosemary, marjoram, sage, paprika, etc. Just do not overdo it with spices, otherwise they will overshadow the natural taste of meat. Stir the slices of the brisket, cover and put in the refrigerator for an hour. You can reduce the time of pickling meat by placing a load on top (for example, a can of water).

Step 5. In the next cooking step, peel and chop the potatoes coarsely. You can add pumpkin or carrots to it for a change. With them, the dish will look brighter and more attractive. Cut all the vegetables into large cubes, like potatoes. If you chop the vegetables finely - they just can burn in the cooking process.

Set the oven to warm up to 200 degrees. Take a roasting pan or other heat-resistant shape with a tight-fitting lid as a baking dish. If there is no lid, you can tightly cover the form with a layer of foil. It is necessary to cover the dishes, otherwise the vegetables will be poorly baked and will be dry and hard. It is also convenient to use a baking bag in this recipe.

As you can see in the photo, I use heat-resistant glass ducklings. Send slices of brisket, potatoes and pumpkin into it, add a spoonful of vegetable oil. All salt a little on top.

Step 6. Mix the ingredients so that the potato and pumpkin (or carrot) also get the marinade. Leave the pork belly on top, it will be baked on a “pillow” of vegetables.

Step 7. With a closed lid, bake the dish for about 1 hour (until the potatoes are soft). Then open the cover. As you can see in the photo, the meat is already ready, but there is practically no crust. To form a delicious golden crust, brush the brisket on top with a brush with a mixture of honey and soy sauce. Sprinkle with chopped greens dill or parsley, add half the chopped garlic clove. Put in the oven for another 5-7 minutes. This time, do not cover the dishes so that the meat grabs on top of the crust.

Step 8. Turn off the oven, remove the ducklings. Cover it and let it brew for another 10-15 minutes. During this time, you can cook some simple salad for a small family feast.

Step 9. Delicious and fragrant pork belly with potatoes in the oven is ready! You can serve the dish to the table. Bon Appetit!