What is so attractive about brisket baked in the oven? When a hot piece of meat, emitting a magical aroma of spices and spices, just touches our tongue, processes are instantly launched in the brain that activate the pleasure center. Man, as you know, eats with his eyes, and we eat with delicious recipes!

Pork belly baked in the oven in foil

For the perfect oven-baked dish, a medium to thick cut of brisket with alternating layers of fat and meat is best.

Ingredients:

• mustard beans (French) - 3 tbsp. l.;
• garlic cloves - 10 pcs.;
• high-quality pork belly - 1 kg;
• salt, spices and seasonings selected according to preferences;
• laurel leaves - 2 pcs.;
• vegetable oil - 30 ml.

Cooking method:

1. The main element that forms the special taste of meat is the marinade. In our recipe, mustard beans will add a piquant touch. Pour all the selected seasonings into a bowl, crumble the bay leaves, and squeeze the garlic cloves through a press. Pour the ingredients with French spice, season the mixture with vegetable oil and salt, and mix the mixture thoroughly.
2. We free the brisket from the films, wash it under running water, and pat it well with paper napkins. Lubricate the product with the resulting marinade and keep it in the refrigerator for at least 6 hours.
3. Wrap a piece of meat in a double layer of foil, pour in the rest of the sauce, and put it in the oven for an hour and a half (180 °C). For uniform heat treatment, we always use medium heating temperature. At the end of cooking, open the paper and fry the piece until golden brown.

Brisket baked in foil is a delicious dish and a great decoration for any holiday table!

With potatoes in your sleeve

Meat with root vegetables and vegetables baked in a cooking bag is a great homemade option.

Grocery list:

• potatoes - 10 pcs.;
• garlic cloves - from 7 pcs.;
• pork belly - 1.5 kg;
• oil (olive or sunflower);
• onion - 2 heads;
• salt, seasonings, spices.

Preparation procedure:

1. For this dish we buy rib meat. Salt and pepper the brisket and coat with chopped garlic. We give the product half an hour so that it has time to absorb the aromas of the marinade.
2. Peel the potato tubers, cut into large slices, add a little salt, and sprinkle with oil. We peel the onion and chop it into half rings.
3. Place the sleeve on a baking sheet, place the meat in it (skin side down), surround the pork with root vegetables and onions. Don't forget to pierce the top of the bag in several places so that it doesn't burst from the steam. We tie the ends of the package and place the pork in the oven for an hour (200°C).

Carefully cut the sleeve, serve the brisket with hot potatoes with herbs and vegetables.

Cooking with lemon and herbs

Oven baked turkey breast is good on all sides. The meat of this bird is pure protein, which is absorbed by the body by 99%!

List of components:

• leaves of cilantro, mint, parsley - 5 tbsp. l.;
• garlic cloves - 2 pcs.;
• turkey breast - up to 1 kg;
• lemon juice, olive oil - 60 ml;
• ground cumin, black pepper, salt - ½ tsp each;
• white wine - 140 ml.

Cooking method:

1. Place all ingredients except meat into a blender bowl. Mix the mixture until a homogeneous marinade is formed.
2. Place the turkey breast in a container and fill with the mixture. Completely immerse the product in the aromatic sauce and rub well into the meat. Close the dish and leave it in the refrigerator for a day.
3. Remove the poultry breast from the marinade, place it on a baking sheet, and bake for up to 40 minutes at 180°C.
4. Pour the remaining fragrant mixture into a saucepan, boil for up to a quarter of an hour, until the volume of the composition is almost halved. Salt the already cooled mixture.

Serve turkey cooked with lemon and herbs along with aromatic gravy.

Beef brisket baked in the oven

The presented recipe leaves no doubt about how delicious it is to bake brisket for the holidays.

Required ingredients:

• slices of bread - 6 pcs.;
• bacon - 120 g;
• boiled and raw eggs - 5 pcs.;
• brisket - 2.7 kg;
• ready minced meat (chicken or beef) - 500 g;
• whole milk - 0.7 l;
• semolina - 20 g;
• vegetable oil;
• bulbs - 2 pcs.;
• a bunch of dill;
• Greek fenugreek, paprika, ginger, nutmeg (grated) - 1 tsp each;
• salt.

Cooking features:

1. We wash the beef brisket, dry it with paper napkins, “arm ourselves” with a sharp knife, make a deep cut in the meat (not to the base of the piece) in the form of a “pocket”. We sew it up on both sides, leaving a small hole for the free entry of a tablespoon.
2. Saute the peeled and finely chopped onion in oil until it becomes soft. Soak bread in milk. Chop the hard-boiled eggs into cubes.
3. Place pieces of transparent onion, semolina, squeezed bread, raw yolks, chopped eggs, fenugreek, grated nuts, and ginger into the minced meat.
4. Beat the lightly salted whites, add them together with the chopped herbs to the rest of the ingredients, mix everything thoroughly.
5. We stuff the beef with the resulting mixture, making sure to sew up the hole. Place the decorated meat on a baking sheet lined with foil, sprinkle the product with pepper and thyme, and cover with thinly sliced ​​bacon. We tightly connect the ends of the paper, send the workpiece to the oven for 7 hours (120 °C). To get the most tender, melt-in-your-mouth brisket, we use the low-temperature baking method.

At the end of cooking, we open the metal paper to get the most delicious, fabulously appetizing crust.

In onion skins

An original way to prepare delicious brisket. At the same time, onion peels act as an excellent natural dye.

List of products:

• laurel leaves - 2 pcs.;
• cloves of garlic and peppercorns - 4 pcs.;
• pork belly - 500 g;
• soy sauce - 40 ml;
• filtered water - 500 ml;
• onions - (5 pcs.) and husks (5 g);
• lemon;
• table salt - 100 g;
• liquid smoke.

Cooking process:

1. Our dish requires a good handful of clean husks. This is approximately 7 peeled onions. Be prepared for some serious staining on the inside of your cookware.
2. Place the dry mixture in a saucepan, add water, and heat to a boil. Add laurel leaves, soy sauce, juice of half a lemon, a pinch of salt, peppercorns, chopped garlic, a few drops of liquid smoke. Bring the mixture to a boil, cook for 15 minutes.
3. Cut the brisket into small slices and immerse in the cooled mixture. Place the pork in the refrigerator for an hour and a half. This time is enough for the meat to become saturated with the aromas of herbs and spices and take on a bright, rich red hue.
4. We extract the product from the onion composition, remove excess moisture with napkins, and place it on a baking sheet lined with foil. Sprinkle each piece of meat with sliced ​​onion rings and cover the food with metal paper. We do this in such a way that the juice does not leak out onto the wrapper. Bake the brisket for an hour (180°C).

It turned out to be a wonderful appetizer, very similar in appearance to smoked meat.

In beer marinade

The main secret to properly baking brisket in the oven is not to overcook the product and check its readiness in time.

Ingredients:

• pork (preferably ribs with skin) - 1 kg;
• vegetable oil;
• light beer - 0.4 l;
• salt - 1 tbsp. l. without slide;
• pepper - 1 tsp;
• garlic cloves - 3 pcs.;
• rosemary.

Cooking:

1. Using a knife with a thin blade, make cuts in the meat from the side of the ribs. We stuff the formed cavities with garlic cloves. Treat the piece with salt and pepper, fry in oil, browning on all sides, except for the area with the skin.
2. Place the meat in a mold, sprinkle with rosemary, pour in beer, and put in the oven. Bake covered for 60 minutes at 200°C.

Cut the slightly cooled (cold) pork into portions, serve with mustard and fresh bread.

Lamb breast baked with vegetables

When such a colorful “company” as lamb brisket, potatoes and fresh vegetables gathers in the oven, the family dinner promises to be the most appetizing and delicious.

Grocery list:

• onions - 4 pcs.;
• tomatoes - 3 pcs.;
• lamb - 500 g;
• vegetable oil;
• carrots - 3 pcs.;
• sweet pepper - 1 pc.;
• eggplant;
• salt, spices (thyme, rosemary).

Cooking technology:

1. We clean the brisket of excess fat, films and tendons. We wash the product, blot it with napkins, pepper and salt, marinate for an hour.
2. Divide the eggplants into slices, sprinkle with salt, place in a bowl, leave under pressure for 30 minutes, then drain the dark liquid. In this way we rid the fruit of possible bitterness.
3. Wash and clean the vegetables. Cut the onion into rings, tomatoes and carrots into round slices, potatoes into large pieces. Place the ingredients of the dish, including pieces of eggplant, in a small bowl, add salt and sprinkle with seasonings.
4. Pour oil and water (a quarter cup each) into a mold with high sides, place the lamb brisket in the liquid mixture, and place aromatic vegetables around it. Bake for 1.5 hours at 200°C, remembering to cover the food with foil. Remove the paper 15 minutes before the end of the process.

We adjust the composition of vegetables according to personal desires and preferences. It will be delicious in any case!

Roast pork belly roll

This incomparable dish is best prepared at home using fresh and high-quality ingredients.

Required components:

• fennel in the form of seeds - 2 tbsp. l.;
• garlic cloves - 3 pcs.;
• olive oil - 30 g;
• pork belly - 2 kg;
• lemons - 2 pcs.;
• pepper, thyme (a large bunch), salt (preferably sea salt).

Cooking method:

1. Be sure to fry all the spices without oil, grind them in a mortar, adding a pinch of sea salt and half a bunch of thyme. We use exclusively leaves of the plant. This is the only way to reveal the whole bouquet of aromas and flavors of spices. At the end of the process, mix the composition with two tablespoons of olive oil.
2. Place a piece of meat on a cutting board, rub with the prepared spicy mixture, sprinkle with the remaining thyme leaves. We roll the layer with the filling into a tight roll, tie it with thread, and send it in a sealed container to the bottom shelf of the refrigerator.
3. We marinate the pork belly overnight, then rub the product with salt, treat it with olive oil, and put it in the oven. For the first half hour, bake the dish at 200°C, then pour lemon juice over the roll, reduce the heat to 180 degrees.
4. We continue cooking for another 2 hours, then return to the original temperature. Keep the brisket for the next half hour to form a golden crust.

We take the roll out of the oven and leave it warm for about twenty minutes. Serve a fabulously tasty dish with your favorite side dish and fresh vegetables.

Hello everyone! If any of you are wondering how to cook pork belly, ask me :) In heartbreaking detail, I’ll tell you how to bake brisket in foil in the oven, boil it with onion skins, and steam it in foil in a slow cooker. The choice is yours. If anyone is still wondering whether it’s worth getting involved in cooking pork belly, I answer – absolutely. At least in order to replace the chemical sausage on your sandwich with a natural product of your own making. Moreover, a good brisket is really tasty, and if you add it with onion rings, horseradish, mustard, or ketchup - mmm... Well, I’ll announce simple recipes for cooking brisket one by one.

How to cook pork belly in foil in the oven:

Total cooking time: 1.5 – 2 hours.

To bake brisket in the oven, we will need:

• 1 kg pork belly
• 1 tbsp. spoon of salt (without top)
• 2 teaspoons of pepper mixture (without top)
• 4-6 cloves of garlic
• 8-10 bay leaves (optional - I personally don’t use bay leaves with this method, the smell is too strong)

How to bake pork belly in foil:

1. Cut the brisket lengthwise into long strips 4-5 cm wide.
2. Rub the resulting narrow pieces of pork belly with a mixture of salt and pepper.
3. Place the brisket strips on sheets of appropriately sized foil (I put two strips on one sheet of foil)
4. Cover the pieces of brisket with garlic cut into slices and bay leaves broken in half (if you decide to use them).
5. Wrap the foil around the brisket pieces until there is a small, narrow gap at the top.
6. Place the pork belly in foil on a baking sheet and place it in a preheated oven at 200-220 degrees for 1.5 - 2 hours, depending on the thickness of the brisket strips and the total amount of brisket. Check readiness periodically with a long knife by slightly turning away the edge of the foil. A hot brisket should pierce very easily, without a soggy crunch.

Pork belly baked in foil is delicious both hot and cold. When it cools down, I freeze the unwanted pieces of baked brisket as reserves in the freezer. They help me out a lot when I need something quick and tasty to snack on or bake.

How to cook pork belly in onion skins:

Cooking time: 1.5 hours

To cook pork belly in onion skins, we will need:

• 1 kg pork belly
• A handful of onion peels
• 3 tbsp. spoons of salt
• 1.h. spoon of black peppercorns
• 6-8 cloves of garlic in peel
• 5-6 bay leaves
• 1 liter of water

How to cook pork belly in onion skins:

1. Cut the brisket into pieces 4-5 cm wide and of arbitrary length so that they fit comfortably in the pan.
2. Place the brisket in a deep pan tightly so that the pieces rest against each other and against the walls of the pan and do not try to escape.
3. Add salt, pepper, bay leaf, add a handful of washed onion peels and add water. Ideally, the brisket is folded so tightly in the pan that the water covers the top properly and the pieces do not float to the surface.
4. Place the pan on the stove and cook the brisket after boiling for an hour over medium heat with the lid slightly open.
5. This recipe is good because a lot of fat dissolves in the broth and the brisket turns out leaner than when baked. This brisket also keeps well in the freezer.

How to cook pork belly in foil in a slow cooker:

Cooking time: 1.5 – 2 hours, directly depending on the multicooker model and the volume of the brisket.

• To prepare brisket in a slow cooker, we will need the same ingredients in the same proportions as for the oven. The only difference is that each strip of brisket must be wrapped individually and tightly in foil, and placed on a steaming rack with gaps between the pieces to allow steam to penetrate.
• Set the multicooker to steam cooking mode and add water according to your instructions for the multicooker, taking into account that the cooking time for brisket in a multicooker in foil is 1.5 - 2 hours, or even more, based on the power of the device.
• Place the grill with the brisket in the multicooker, close the lid and wait for the allotted time. Check the readiness with a knife, and, if necessary, add more hot water to the cartoon and let it steam for another half an hour.

Now you know how to cook pork belly. Of course, variations are possible with seasonings at your discretion, the main thing is not to get carried away with salt. Great with pork belly

Once before the revolution, a book by Elena Molokhovets with the beautiful title “A Gift for Young Housewives” was extremely popular. A surge of interest in this book could be observed in the 1990s, when Russian housewives sought to revive the ancient recipes of grandmothers and great-grandmothers.

In this material we will talk about pork belly and methods of preparing it, from home smoking and salting to baking using newfangled devices in the form of foil or a cooking sleeve.

Oven-baked brisket at home - step-by-step photo recipe

Home-made meat products are always in demand among households and guests. A photo recipe for boiled-baked brisket will help the housewife prepare brisket at home to please her loved ones.

To cook pork belly you need:

• Brisket with skin – 1.2 – 1.3 kg.
• Carrot.
• Peppercorns.
• Water – 1.5 l.
• Salt.
• A set of spices (pepper, paprika, nutmeg).

Preparation:

1. Wash the brisket under the tap. If there are dirt on the skin, then these places need to be cleaned with a knife.

2. Place the brisket in the pan. Pour water. It should cover the meat. Chop the unpeeled onion and carrot coarsely and place in the pan with the meat. Send there 5-6 peppercorns, salt to taste and a couple of bay leaves.

3. Heat the contents to a boil over high heat, remove the foam, switch the stove to moderate heat and cook the brisket, covered, until done. This process usually takes 90 - 100 minutes.

4. Remove brisket to a plate. Mix spices, two tablespoons at a time. spoons and coat the brisket on all sides.

5. Place the meat on a baking sheet or in a heat-resistant form. Place in the oven. Bake the brisket at +180 degrees for about an hour.

6. All that remains is to cool the homemade boiled-baked brisket and serve it on the table.

How to brine your own brisket at home

Fragrant, lightly salted, home-cooked brisket will only cause admiration in the eyes of both girlfriends and household members. At the same time, it is prepared from simple products, and the technology is not too complicated.

Ingredients:

• Fresh pork belly – 1 kg.
• Salt – 1-2 tsp.
• Spices to the taste of the housewife/household.
• Garlic – 1 head (or less).

Algorithm of actions:

1. For salting, you need to choose the most neat and beautiful brisket; some housewives do not even recommend washing it, but recommend simply scraping it with a knife, removing any stuck debris.
2. If you wish, you can still rinse the brisket under cold water, then thoroughly shake off and remove any remaining water with a paper towel.
3. Peel the garlic, rinse the cloves under water. Cut into large cubes.
4. Cut the brisket with a thin sharp knife, pour a little salt into the holes and insert pieces of garlic.
5. Next, sprinkle generously with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
6. Take a piece of regular cotton fabric (clean, of course). Wrap the brisket in cloth and leave it in the kitchen. At room temperature, salting should take place within 24 hours.
7. Next, transfer the brisket to another flap and send it to a very cold place, where it can stand for another day.

Now the brisket is ready to eat, since the piece for pickling was large enough, the family will not be able to eat it right away, so it is necessary to cut it into smaller pieces, leave some for eating, and store the rest in the freezer.

Homemade smoked brisket

Salting is one of the oldest and most proven recipes of Russian housewives. Smoking was no less popular in the past, and today you can try to master the preparation of this delicious dish. Moreover, smoking will be conditional, but color and aroma are guaranteed.

Ingredients:

• Pork belly – 1.5-2 kg.
• Garlic – 1 head.
• Salt – 4 tbsp. l.
• Onion peel.
• Smoked sausage – 70 gr.
• Seasonings – cumin, pepper (black and red), coriander.
• Parsley and bay leaf.
• Mustard.

Algorithm of actions:

1. Rinse the brisket and dry with a towel.
2. Stuff the prepared piece with garlic cloves.
3. Place all the spices, bay leaf, washed and chopped parsley, and washed onion peels into the bottom of an enamel pan.
4. Place the brisket into the same pan, so that the skin is on top.
5. Cut the smoked sausage into circles and also place in the pan.
6. Boil water, cool slightly. Carefully pour hot water into pan with brisket and spices. Press down with a plate/lid and a weight so that it does not float.
7. Put on fire, after boiling, add a little salt and add honey. Cook the brisket for 1.5 hours. Remove from the broth.
8. Prepare the mixture for the marinade - mix mustard, red and black peppers, spices, crushed garlic clove. Rub the resulting mixture well over the brisket.
9. Wrap in cotton cloth, then in foil. Place in a large container and press down with a weight.
10. After cooling completely, remove the boiled smoked brisket to the cold.

Although there was no smoking, the brisket prepared in this way will be very aromatic and tender.

Recipe for brisket in onion skins

It is known that onion peel is a very strong natural dye; it is most actively used by housewives when dyeing Easter eggs. But in this case, the onion peel will play a role in marinating the brisket, and will also help the final product acquire a pleasant ruddy hue.

Ingredients:

• Pork belly – 1 kg.
• Onion peels, removed from 5-6 onions.
• Garlic – 3 cloves.
• Salt – 2 tbsp.
• Water – 2 l. or a little more.
• Spices like sweet peas, cloves, bay, black pepper and/or hot pepper.

Algorithm of actions:

1. Prepare the marinade: add salt, all the spices and onion peels to the water.
2. After the fragrant marinade boils, add the brisket.
3. Turn the heat to low and cook for an hour and a half (at least).
4. Once cooking is complete, remove the brisket from the marinade.

Some housewives invite their relatives to taste the still hot dish. Others let the brisket cool, but in both cases the dish is eaten very quickly.

Homemade boiled brisket with garlic

Homemade brisket is a wonderful dish, suitable for holiday occasions and daily snacks. After cooking, it becomes very soft, which older people will appreciate. Brisket is especially good when cooked with a lot of garlic, which adds a subtle aroma to the finished dish.

Ingredients:

• Brisket – 0.8-1 kg.
• Salt – 150 gr.
• Water – 2 l.
• Spices (laurel, peppers, coriander, cloves, cumin).
• Garlic – 5-7 cloves.
• Black pepper, red pepper, dry adjika for making marinade.

Algorithm of actions:

1. Salt the water and add spices. Boil.
2. Carefully lower the brisket into the boiling water. There should not be too much water; experienced housewives note that the dish tastes better when the water is initially two fingers higher than the meat.
3. Continue the cooking process for 40 minutes.
4. Leave to cool without removing from the pan. Once the brisket is completely cold, you can begin marinating.
5. Mix the indicated or favorite spices (salt is no longer required) and crushed garlic cloves.
6. Coat the meat well with the aromatic marinade.
7. Wrap in a sheet of foil. Hide in the cold.

It is advisable to wait overnight (or a day) and then begin the magical tasting process.

How to make pork belly roll

Interestingly, pork belly is suitable not only for salting or baking as a whole piece, but also for making a roll. This homemade delicacy is much superior in taste to store-bought products. It is good for both cold cuts on the holiday table and sandwiches for breakfast.

Ingredients:

• Pork belly – 1-1.2 kg.
• Garlic – a head (or a little less).
• Ground peppers.
• Salt – 1 tbsp. l.

Algorithm of actions:

1. Gently rinse the fresh brisket. Pat dry with a paper towel.
2. Next, cut off the skin, not from the entire layer, but from the part that will be inside the roll (about half).
3. Cut the remaining skin and meat. Insert pieces of peeled garlic into the punctures. Rub the piece well with salt, then repeat the rubbing process, but use spices.
4. Roll it up so that the skin remains on top. Tie the roll with a thick thread so that it does not unravel.
5. Next, wrap the semi-finished product in foil so that there are no holes or holes.
6. Bake for about 2 hours on a baking sheet.

Towards the end of the baking process, remove the foil and wait until the crust appears golden brown. The dish is best served cold, but with the amazing aromas coming from the kitchen, it is quite possible that the family will request a tasting much earlier.

How to cook pork belly in foil

Previously, housewives had a problem in order for the meat to be completely cooked, it was necessary to keep it in the oven for several hours. During this time, the top of the brisket usually became burnt, dry and tasteless. Now the situation is saved by ordinary food foil, which allows you to maintain juiciness.

Ingredients:

• Pork brisket – 1 kg.
• Bay leaf.
• A mixture of aromatic herbs and spices.
• Salt.
• Garlic – 5-10 cloves.

Algorithm of actions:

1. The housewife decides for herself whether or not to rinse the brisket. If the meat is doused with water, then you need to dry it afterwards.
2. Chop the garlic. Make many punctures on the surface with a sharp knife, hide a piece of garlic and a piece of bay leaf in each.
3. Rub the entire surface with a mixture of salt, herbs and spices.
4. Place the brisket on a large sheet of foil and wrap it up, leaving no exposed areas.
5. Place in the oven. Bake for 2 hours.
6. Then open it slightly and brown it a little.

It’s easy, simple to prepare, but the taste is amazing; the hostess will hear many words of gratitude from family and friends who came to the tasting.

Recipe for cooking pork belly in a bag or sleeve

Roasting in foil is one of the most convenient methods, and the meat remains tender without the need to wash the baking sheet. In this regard, foil can only compete with a sleeve or a baking bag. In this case, the meat will be even more tender.

Ingredients:

• Pork knuckle (with large layers of meat) – 1 kg.
• Salt.
• Lemon for pickling.
• Garlic – 5 cloves.
• Vegetable oil.
• Spices for meat/brisket.
• A little greenery.

Algorithm of actions:

1. It is best to take lean brisket, with thin layers of fat and thick layers of meat. In this recipe, the marinating process plays a very important role.
2. First prepare the marinade, grind the spices, salt in oil, add lemon juice.
3. Rinse the brisket with water. Wipe dry.
4. Insert garlic pieces into the slits. Rub a tasty marinade with a pleasant lemon smell onto a piece of meat on all sides.
5. Leave covered/film for 40 minutes.
6. Place the piece in a baking bag/sleeve. Close the edges tightly.
7. Bake until almost done.
8. Make punctures in the bag and wait until the meat becomes nicely browned in appearance.

This dish goes well with hot boiled potatoes and pickled cucumber from the refrigerator.

Meat products are very tasty and healthy, and it is very important to prepare them correctly so that they fully satisfy your taste buds. Rosy and aromatic brisket in the oven in foil is an example of a tasty and bright dish for the holiday table, which every home cook can prepare.

If you like to surprise your loved ones with original treats, then our recipes will definitely come in handy.

How to choose a good brisket for baking in foil

Having high-quality and fresh meat products available, preparing a dish from them becomes very easy and affordable. After all, you just want to create culinary masterpieces from beautiful meat. It is very important to know a few rules for choosing pork belly so that it is soft and tender when baked.

• When choosing fresh brisket, it is best to go to the market to buy the product, since in the store it is sold either ready-made or frozen. To choose a quality product, you should pay attention to the color: the streaks of lard must be white.

Even a slightly yellow tint may indicate that the product is from an older animal and will be tough. The meat layers should be a natural pink shade and in no case dim.

• Please inspect the piece thoroughly before purchasing. From the cut you can see all the errors or, conversely, the excellent quality of the product. The color of the brisket should be even and absolutely free of bruising or dark spots. The layers of fat and meat should be uniform, or the layers of meat should be thicker. If the fat exceeds the meat, the baked treat will be sugary.
• Also, always pay attention to the skin, because it is an integral part of the product in cooking. It should be clean, without any stains and, of course, without fur inside. The skin should be soft, and you should feel it when you lightly press it.
• If the skin is hard, then during the baking process it will move away from the layers and, of course, will be even harder. This will affect both the taste and aesthetic qualities of the product, so be sure to touch the piece before purchasing.

• It is also worth pressing down the brisket a little to determine the degree of softness. If, when you press on a piece, it shrinks a little and then returns perfectly to its place, you have an excellent product.

The product should not feel sticky or completely dry to the touch; After pressing the meat, a barely noticeable wet mark should remain on the palm of your hand. Be sure to smell the meat - this sign will help you immediately determine which product is in front of you.

• Further storage of the product at home cannot be ignored. Often, improper storage leads to rapid deterioration of the brisket, and we usually blame the sellers. When you bring the meat product home, immediately place it in the refrigerator, after wrapping it in parchment or newspaper.
• If you store brisket in a container, especially one with a lid, it will become sticky very quickly. To protect the product from this, either bake it immediately, or add salt and paper. The product can be stored fresh in the cold for up to five days.

Baked pork belly “Three Little Pigs”: step-by-step recipe

Ingredients

• — 1.2 kg + -
• - 4 cloves + -
• - 2 pcs. + -
• - taste + -
• — 1-2 pcs. + -
• - 6 peas + -
• - 2 tbsp. l. + -

How to bake tender pork belly step by step in the oven

In grocery stores, brisket is sold smoked and boiled. Of course, such treats have their admirers. But there is nothing better than a dish prepared with your own hands for those closest to you.

To cook meat in foil, it is best to marinate the product first. This will make the brisket much juicier and cook very quickly. For this dish, it is advisable to buy a meat product with thick layers of meat.

• Peel the garlic and sweet onion, wash and mince. Mix the aromatic paste with olive oil. Add bay and peppercorns.
• Wash the pork belly thoroughly and pat dry with paper towels. First, rub the product with salt and ground pepper. Then use thread to tightly wrap the meat product and place it in an iron container.
• Brush the brisket with the onion, garlic and oil mixture. Cover the container with a lid and place in the refrigerator overnight to marinate.
• Next, remove the brisket from the refrigerator and place on a large piece of foil, folded in half. Wrap the product tightly in foil and place on a baking sheet.
• Bake the treat in the oven for 50 minutes at 210°C. Then turn off the oven and leave the brisket in the oven until completely cool.

• Then remove the treat from the oven, unfold the foil and carefully remove the threads. Cut the beautiful roll into thin pieces and place it like a fan on a plate. Decorate the treat with herbs and serve.

Baked brisket can be served as an independent dish or as part of cold cuts.

Delicious brisket with aromatic herbs: pork recipe

Brisket cooked in the oven is an excellent lunch option for a large family. You can quickly and easily prepare a product with aromatic herbs and serve it with your favorite side dish. Both fresh and dried plants can be used as seasonings for meat.

Ingredients

• Pork belly - 1.5 kg;
• Rosemary - 2 sprigs;
• Basil - 1 bunch;
• Salt, pepper - to taste;
• Green apples - 2 pcs.;
• Potatoes - 1 kg;
• Butter - 40 g.

How to bake juicy pork belly with aromatic herbs at home step by step

1. Wash the pork product thoroughly in cold water and dry with paper towels. Then generously rub the meat with salt and black pepper.
2. Wash the greens and apples well. Shake and chop the basil, leave the rosemary in the sprigs. Peel the apples and cut into thin slices.
3. Take a large piece of foil (slightly larger than a piece of brisket). Place some of the chopped apples in the center of the foil. Place a sprig of rosemary on top and carefully place the brisket. Sprinkle the chopped basil over the pork.
4. Now lift the edges of the foil, but do not wrap it. Cover the brisket with apple slices and wrap the product carefully, but very tightly.
5. Place the meat in the oven and bake in foil for 50 minutes at 190°C.
6. At this time, peel the potatoes, wash them well and cut each tuber into four parts. Place the potatoes in a saucepan, add water and boil until tender in salted water. Drain the potatoes and season them with butter.
7. Remove the finished brisket from the oven, unwrap the foil, remove the apples from the meat and place the brisket on a plate. Cut the dish into portions and serve in plates along with boiled potatoes.

Brisket in the oven in foil is an excellent treat that will definitely find its way into your everyday and holiday menu.

Pork belly is a popular product because it can be prepared in different ways: boiled, baked, salted. The main thing is to choose the most suitable recipe and purchase additional ingredients for cooking.

Cooking time: 3.5 hours.

Calorie content per 100 g: 390 kcal.

This recipe is considered the simplest, since ordinary spices are used to prepare it.

The ingredients are as follows:

• 1.5 kg brisket;
• 1 head of garlic;
• 4 bay leaves;
• 1 tsp salt;
• 0.5 tsp ground black pepper.

The dish is prepared as follows:

1. Rinse the brisket thoroughly under water.
2. Peel the garlic, wash it, cut it into slices.
3. We make cuts in the meat in several parts, put garlic and bay leaves in them.
4. Mix salt and pepper, rub the brisket, leave for half an hour.
5. Preheat the oven to +180 degrees.
6. Wrap the brisket in 2-3 layers of foil and place in the oven for three hours.

All that remains is to cut the meat into portions and serve it to the table. When cooked, lard will be released from the brisket, which can be collected in a jar and used later in the preparation of porridge and vegetables.

An unusual recipe for cooking in onion skins

Cooking time: 80 minutes.

Calorie content per 100 g: 505 kcal.

It's quite simple to prepare. The following ingredients are needed:

• 600 g pork belly;
• 1 liter of water;
• 100 g salt;
• 10 g onion peel;
• 5 pieces. peppercorns;
• 6 cloves of garlic.

First you need to collect onion peels - for this you should peel about 5-6 onions. It is very important to ensure that the husk is not rotten or wet. The collected husks must be rinsed in water to remove sand and dust, collected in a deep container and filled with water. Stir the contents several times and change the water at least three times.

Next, transfer the husks into a saucepan, fill with clean water and place on the stove. Add salt and spices to the container and mix. Some housewives may feel like there is too much salt, but the pork will absorb as much as it needs. Boil for 10 minutes, put pork in the pan.

It is important that the liquid completely covers the brisket.

Bring the meat to a boil, set aside for 30 minutes - about ten minutes before the end you need to add garlic to the pan. Then remove the pan from the stove, cover it with a towel and leave it there until the liquid has cooled. During this time, the onion skins will give the brisket a beautiful yellow color.

All that remains is to take out the meat and chop it finely.

An important point: onions have strong coloring properties, so for cooking it is best to use dishes with a dark coating.

Juicy and tender pork roll

Cooking time: 90 minutes (+4 hours).

Calorie content per 100 g: 518 kcal.

The roll prepared according to this recipe will be hearty and tasty. It can be served with potatoes and vegetables, cut into small but thick slices.

We need:

• 1 kg brisket;
• 5 tbsp. olive oil;
• 2 cloves of garlic;
• 1 tsp Provençal herbs;
• 2 onions;
• 0.4 kg champignons;
• 1 carrot;
• 2 tbsp. breadcrumbs.

First you should prepare the meat: rinse it under water, cut it so that the piece of meat turns into an oblong layer - this will make it more convenient to prepare a roll. Then carefully beat the piece with a wooden hammer.

Do you want to cook? In this material we will tell you about the most delicious recipes.

You will learn how to properly marinate pork so that the meat is juicy and tender.

Knuckle in beer is one of the favorite dishes of the stronger half of humanity. In ours we will tell you how to prepare it.

In a separate container, mix oil, finely chopped garlic, spices and salt. Rub a piece of meat with the resulting mixture, put it in a bag or container, and leave to marinate in the refrigerator for 4 hours.

Also prepare the filling: wash and peel the onions, carrots, mushrooms, cut into small pieces. Place the onions and carrots in a frying pan to sauté, fry the mushrooms in a separate container - the liquid should completely evaporate from them. Then combine all the ingredients, add salt, spices and breadcrumbs.

Take a piece of meat out of the refrigerator, spread the filling inside and roll it into a roll. Secure the ends with thread, place in the oven for an hour, temperature +180 degrees.

If you don’t want the whole kitchen to be splashed with grease stains while beating the meat, you need to place the pork in a bag.

How to salt meat

Preparation time: 60 minutes (+2 days for salting).

Calorie content per 100 g: 520 kcal.

For cooking you need the following products:

• 1 kg of meat;
• 1 liter of water;
• 10 peppercorns;
• 5 laurel leaves;
• 5 cloves of garlic;
• 1 chili pepper;
• mustard seeds, coriander and fennel seeds to taste;
• salt to taste.

The preparation is simple:

1. Prepare the meat: wash it, cut it into rectangular pieces measuring 6*6 cm. Place in a deep container.
2. Pour water into a pan (preferably an enamel one), add an egg or peeled potato, add salt and stir constantly until one of the ingredients floats to the surface (which means the salt has completely dissolved).
3. Add all the spices to the solution, put it on the stove and cook for 5-7 minutes after boiling.
4. Cool the liquid to +50 degrees, pour the resulting solution into the brisket so that the mixture covers the pieces completely.
5. Cover the container with a lid and put it in the refrigerator for two days.
6. After the specified time, all that remains is to cut the meat into pieces and serve.

Simple pork recipe in a bag

Cooking time: 150 minutes.

Calorie content per 100 g: 467 kcal.

You will need:

• 800 g brisket;
• 1 head of garlic;
• 0.5 tsp salt;
• ground black pepper to taste;
• seasoning for pork.

The brisket should be cut into two parts, sprinkled with seasonings, salt, pepper, and rubbed with garlic. Transfer the pork to a separate container, cover with a lid, and leave in the refrigerator overnight to marinate the meat well.

After this, you need to transfer the packages of meat (it is better to wrap them in 2-3 bags so that water does not penetrate inside) into a container with cold water and send it to cook for two hours, putting the pan on low heat.

If you cook in a slow cooker, set the “Soup” mode for 1.5-2 hours.

After turning off the stove, leave the meat in the refrigerator for another half hour, let it cool a little, then you can take out the pork. But it's best to wrap the brisket in foil and put it in the refrigerator overnight, after which it can be served.

Meat prepared according to this recipe will be tender, juicy, aromatic and ideal for the holiday table.