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.

The extraordinary taste and aroma of pork belly baked in the oven will not leave anyone indifferent. Meat cooked with spices melts in your mouth. It can be served as a hot dish with a side dish, or as a cold appetizer.

Peculiarities

Pork belly is part of the chest section. Meat is classified in the first category and can be sold either with or without the rib bone. It is characterized by the presence of fatty layers in the meat, which has a beneficial effect on the taste of the meat during baking. Tender meat is in great demand due to the dishes it produces, as well as its relatively inexpensive price compared to other parts of the pork carcass.

For a festive table, brisket will become the main meat dish and the pride of a hospitable hostess. Cold cut pieces of meat are perfect for a light dinner with wine and cheese. A baked brisket roll will successfully replace even the best store-bought sausage. Brisket can be baked in different ways, each of which will have its own impact on the taste of the meat dish. A huge selection of recipes allows you to bake pork on a baking sheet in an open manner, wrapped in foil, in a culinary sleeve. You can also choose the marinade methods at your discretion - ground spices, mixtures of herbs, garlic, or make do with salt and pepper.

With strict adherence to technology and the right choice of meat, any of the cooking recipes will give amazing results.

What are the benefits of baked brisket?

Despite the popular belief that pork is harmful as the fattiest product, nutritionists claim that the daily requirement - 200 g - can benefit the body and not be deposited on the sides and waist. Moreover, if we are talking not about a fried product, but about a product baked in the oven. A small piece of pork can saturate the body and energize it for daily activity and physical activity. Therefore, pork meat is so important in the diet of men engaged in physical labor. Every good housewife should remember this. In addition, pork activates the production of male hormones, which certainly affects male attractiveness.

Pork fat is rich in B vitamins and is an antidepressant no worse than chocolate, the main thing is not to get too carried away with either one or the other. Pork meat has a good effect on sleep and the general functioning of the nervous system. Among the contraindications, individual intolerance to the product is noted, since pork is listed in the group of allergens. Pork meat is considered a heavy food, so experts strongly recommend following the daily requirement. People suffering from obesity and cardiovascular diseases are at particular risk.

How to choose meat?

The basic rule when choosing meat for baking is the freshness of the product, as well as moderate fat content. The fat layer is evaporated in the oven, soaking the meat, which is a definite plus. But if it is too wide, then it will be more like baked lard. It is preferable to choose chilled, unfrozen meat, and cook it immediately, without putting it in the freezer. During the freezing process, the structure of the meat fibers changes somewhat, and the finished dish may turn out to be a bit dry.

When choosing, look at the appearance of the cut you like. There should be no bruises or damage on the cut of meat. Red stains under the product lying on the display case indicate that the meat was already initially frozen and then placed on the display case. If the top part of the meat is covered with a crust, it means that the meat has been left open for a long time and has become weathered. And, conversely, a slimy surface eloquently tells the story that the meat has suffocated under the film. It is better to choose young meat, with white layers of bacon and a pink tint. Dark meat indicates the animal is old, and too bright scarlet color indicates the use of hormonal supplements.

Preparation

The best option would be to immediately start cooking the purchased brisket, without allowing it to sit and become weathered. You can store the brisket in the refrigerator for several days without sealing it in airtight containers to prevent it from suffocating. But there are times when meat is bought for future use and has to be frozen. There is one simple secret to keeping meat juicy after defrosting: leave it to thaw on the top (warmest) shelf of the refrigerator. This will eliminate sudden changes in temperature, and the thawing process will proceed evenly and not be so destructive to the structure of the fibers.

When starting to cook, the meat should be washed thoroughly under running water, remove film fibers and small bones remaining after chopping. If there is a bone in the meat, it is advisable to remove it and leave it for another, no less tasty dish, for example, rich borscht. Any broth with bone turns out very rich and flavorful.

If the recipe includes a marinating process, then this also applies to preparation and can be started immediately as soon as the meat is washed and dried with a paper towel or clean cloth. One of the easiest ways to marinate a brisket before baking is to use garlic and salt. Cross-shaped cuts are made across the entire surface of the meat and thin slices of garlic are placed in them. Rub the meat with salt, cover with a paper towel and leave to marinate for 30–40 minutes.

Recipes and methods

Brisket baked in the oven goes well with any side dish, but it is better if it is low-fat to highlight the special taste of the meat, for example, mashed potatoes, rice, buckwheat, legumes.

On a baking sheet

The classic version of roasting brisket does not take much time. In order for the dish to be as juicy as possible, you should marinate it using the above method 30 minutes before putting it in the oven. In addition to the main ingredients in which the meat was marinated, you will need a large onion, bay leaves and seasonings to taste.

The cooking process includes the following steps:

1. mix spices or any herbs whose taste you desire in a meat dish in a container;
2. Rub the mixture onto an already marinated piece of meat;
3. grease with vegetable oil, place the bottom layer of thinly chopped onions (in circles or half rings);
4. add half a glass of water to the onion so that it does not burn, and place the whole brisket; Cover the meat with a bay leaf for flavor.

Bake in the oven at a temperature of +180 degrees. Cooking time is approximately one and a half hours. Readiness can be determined by making a small cut in the meat. The good thing about the open baking method is that it forms a thin crispy crust on top.

Brisket in the sleeve

This recipe is perfect for a holiday table as a main hot dish, or for a regular family dinner. Potatoes are taken at the rate of 5–6 large tubers per 1 kilogram of meat. A standard set of seasonings is optional.

It is worth adhering to the following algorithm:

1. mix all the bulk seasonings in a container, dip the brisket in them and place in a baking sleeve;
2. wrap the ends of the sleeve tightly so that the meat juice does not evaporate;
3. pork should be baked for one hour at a temperature of +190 degrees;
4. During this time, prepare medium-sized potatoes - the vegetable must be washed, peeled and cut into quarters;
5. In unsalted water, you need to bring the potatoes until half cooked, boil them for 10 minutes, put them in a colander, let them drain and dry;
6. after an hour, sprinkle the potatoes with vegetable oil, sprinkle with salt and the rest of the herbal mixture;
7. Carefully remove the baking sheet from the oven and add the prepared potatoes to the sleeve; you can add young zucchini cut into slices and seasoned with salt;
8. bake for another 40 minutes.

Brisket in foil

This method is ideal if there is any doubt that the meat will turn out juicy. For example, if you are not sure that the purchased cut was not already frozen in the store. In this case, open cooking can dry out an already not very soft product. The recipe with foil will allow you to add juiciness to even not too young meat, the main thing is to follow a few tricks in manipulating the oven temperature. The technology for preparing meat remains the same as in previous versions: salt, spices, garlic in cross-shaped cuts. 30-40 minutes for marinating.

Next, the cut is wrapped in food foil in two layers so that there are no gaps, and sent to a preheated oven. Bake for the first 20 minutes at a temperature of +200 degrees so that the meat sets well, then reduce the power to +180 degrees and leave for another hour and a half. After the timer signals the end of the process, turn off the oven, but do not remove the meat for another 15 minutes. It will gradually cook in a slowly cooling oven.

Roll with minced meat

Without exaggeration, such a dish can be called festive. It looks very elegant, will decorate any table, and the hostess will receive admiring exclamations from the guests. To prepare the roll you will need brisket pulp. To do this, if necessary, remove the skin and bone. The minced meat can be anything you want. A good example is the unusual recipe for pork belly with minced mushroom, which is worth considering step by step.

It is worth preparing the following ingredients:

• champignons – 800 g;
• eggs – 5 pcs.;
• onion – 1 head;
• flour – 100 g;
• breadcrumbs – 100 g;
• seasonings are standard or to taste.

The recipe includes steps such as:

1. wash the champignons thoroughly, cut into cubes and fry until golden brown;
2. beat 4 eggs in a container, add salt, a pinch of chopped parsley and 30 g of flour; Place the cooled champignons into the resulting mixture and mix well, pour into a heated frying pan and fry until it becomes an omelette;
3. wrap the meat in cling film and beat it, place the mushroom preparation on the future roll, after cutting it so as to cover the entire surface of the brisket; roll the meat tightly into a roll and secure with threads;
4. prepare three containers for breading: with flour, beaten eggs, breadcrumbs; Bread the resulting roll in the above sequence;
5. Pre-grease the baking sheet with sunflower oil, lay out the roll and bake for 30 minutes at a temperature of +190 degrees.

For another recipe for delicious baked brisket, watch the video below.

Despite all the simple cooking technology, meat belongs to the category of products that require special attention when choosing and cooking. To make the dish truly a masterpiece, and to make it a pleasure to cook, It is worth considering the following recommendations from experienced chefs:

• salt and ground black pepper are invariable attributes for cooking pork belly;
• all other herbs and spices are chosen to taste, but thyme, marjoram and tarragon harmonize best with baked pork;
• garlic is another necessary ingredient; it makes the meat fragrant and rich in flavor;
• for baking, choose a cut of medium fat content, weighing from 1 to 2.5 kg;
• tough meat must first be marinated in a weak solution of acetic or citric acid;
• The pieces for beating are cut against the grain, but if the recipe does not indicate the need to beat the meat, then it is better to avoid this method.

How to deliciously bake brisket

How to marinate brisket

The marinating process for brisket that you are going to bake in the oven is not superfluous at all. This gives the meat an additional opportunity to “ripen”, become more tender and softer, and be imbued with additional appetizing aromas of spices and herbs. Before marinating, rinse the brisket well, as it was chopped on a wooden block, which can leave sawdust and debris on the meat. If you get a piece with ribs, you can cut them off to prepare another dish, such as a roast.

For the marinade for a piece of brisket weighing 1–1.5 kg you will need:

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

Brining brisket recipes

• More details

Pat the brisket dry with paper kitchen towels. If there is a skin on it, you don’t have to cut it off; the skin will help preserve the meat juice during baking. To marinate a piece of brisket, combine black and red hot pepper and salt in a small bowl. Add dry herbs to this mixture.

Place the brisket skin side down on a cutting board. Using the tip of a sharp knife, make 10-15 deep punctures at approximately equal intervals, but try not to cut through the meat. Pour a little prepared mixture with herbs into each puncture and insert half a clove of garlic. Mix the remaining mixture with 2-3 tablespoons of regular or Dijon mustard and thoroughly coat the piece of brisket on all sides with it.

Wrap the meat in cling film or wrap it in a plastic bag. If you want to bake the brisket soon, let it sit at room temperature for at least a couple of hours. If you plan to cook it the next day, put it in the refrigerator after an hour.

You can serve baked brisket with boiled buckwheat or rice or mashed potatoes. Mustard or lingonberry sauce, horseradish go well with it

How to bake brisket in the oven

You can bake brisket in the oven the easiest way - just place it on a baking sheet. But to make the meat especially juicy and tender, place it skin side down in a rectangular baking dish that has a lid. Add half a glass of water to the pan, close it with a lid and bake the brisket in an oven preheated to 200 degrees for 1.5 hours, adding water in small portions if necessary. Then remove the lid from the pan, increase the temperature in the oven to 220–230 degrees and bake the meat for another 15–10 minutes until a crispy crust forms on top.

Baked brisket cooked in the oven is sure to create an appetite: both hot and cold. A roll made from it will perfectly replace store-bought sausage on sandwiches. With just a little effort, they will be rewarded with compliments to the skillful cook.

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

Brisket for baking

Baking brisket is used for various dishes: soups, roasts, but its taste is best revealed when baked. The meat acquires flavor and juiciness, and to achieve this, you need to put in a little effort. The main question is how to choose brisket so that its freshness is beyond doubt, so that it has small layers and is moderately fatty. If you want to cook the food in a large piece, meat on the bone is suitable, if the roll is boneless. If it’s a bit harsh, you can beat it off and moisten it with lemon juice.

Brisket recipe in the oven

Almost any recipe for cooking brisket in the oven is good because it does not require the housewife to have any special ingredients for the meat. It is tasty and healthy even with a minimum of additives, uniform heat bakes it evenly, excess fat is rendered out, and the crust that forms is much safer than the one that appears when frying in a frying pan. In short, nutritionists advise baking, not frying. It’s worth checking out the recipes for delicious meat.

Pork brisket in the oven - recipe

Cooking pork belly in the oven is simple and quick 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 don’t have to skimp on onions and garlic, because they add a special aroma to the baked delicacy. Lovers of meat dishes eat this delicious dish with potatoes, other side dishes, fresh salad, or just bread.

Ingredients

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

Preparation

1. Prepare a spicy mixture of salt, spices, pepper.
2. Rub the meat with aromatic seasoning mixture.
3. Grease the bottom of the baking sheet with oil, place finely chopped onion, and place the meat on it, covered with a bay leaf.
4. Fill cross-shaped punctures made with a thin knife with pieces of garlic.
5. Pour half a glass of water onto a baking sheet and bake everything in the oven at 180 degrees for 1 hour 30 minutes.
6. You can cover the baking dish with a lid - then you get brisket without a crust.

Brisket baked in the oven in foil

How to bake pork belly in the oven? Foil is always a win-win option; baked meat turns out tasty, aromatic, and tender. How to cook brisket in the oven in foil? First of all, buy a good piece of meat, food foil, spices, read the 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 each;
• paprika, suneli hops, coriander, salt, sugar - 0.5 tsp each;
• bay leaf – 5-6 pcs.

Preparation

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

Chicken breast baked in the oven

Chicken breast in the oven can be cooked with various vegetables, fruits, and herbs. The most dietary part of chicken - the breast - goes well with broccoli, oranges, apples, tarragon, cream, honey, wine, and cheese. The main thing is to achieve a golden brown crust on top and juiciness inside. You can marinate it in advance or prepare a special sauce that will soak up tender pieces of meat. There are many options, the main thing is to maintain the specified temperature and not dry out 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;
• Provençal herbs – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• ground black pepper - to taste.

Preparation

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 over the marinade so that every piece is saturated with it. Place the pickled product in the cold for 2-3 hours.
4. Place in a mold, 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.

Pork belly baked in the oven in a sleeve

Baked dishes from a piece of pork with a layer are very tasty. Pork belly in a sleeve in the oven becomes juicy and aromatic. If you add other products and seasonings to it, you can decorate the table with a real delicacy. Vegetables are especially good with pork: they pick up the smell of herbs and are soaked in juice. This is the best side dish for baked meat. The process is labor-intensive, but a couple of times a month you can pamper your family with such a tasty treat.

Ingredients

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

Preparation

1. Mix oil, mustard, spices, salt, chopped garlic, rub the brisket with this mixture.
2. Leave for 1-2 hours in a cool place.
3. Coarsely chop the peeled carrots.
4. Cut the onions into 4 parts.
5. Rinse and dry the dried apricots.
6. Place the brisket in the sleeve, add onions, carrots, dried apricots there, tie the sleeve, make punctures in it.
7. Cook in the oven for 1 hour.
8. Cut the bag, pour the juice over the meat and continue baking for 20 minutes until browned.
9. Place the delicacy on a dish and decorate with vegetables and herbs.

Brisket with potatoes in the oven

You can make a wonderful lunch by baking brisket with potatoes in the oven. At first you can try to cook it with a minimum of ingredients, and when the process is fully mastered, you should practice using marinades, soy sauce, honey, cheese, and tomatoes. You can bake it in a large piece, but portioned slices also look good. Here is one of the recipes with photos.

Ingredients

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

Preparation

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

Beef brisket in the oven

Is beef brisket good in the oven? Someone will certainly reject this idea: they say, the meat is tough, fibrous, and requires a lot of time. And yet, it is often cooked; brisket in the oven turns out delicious. This means that it is important to choose the right product, prepare it for baking, maintain the required temperature and the allotted time.

Ingredients

• pulp – 1.5 kg
• onions – 5 pcs.;
• carrots – 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.

Preparation

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

Beef brisket on the bone, baked in the oven

There are not many recipes for preparing such a dish as beef brisket on the bone, baked in the oven, because beef is a much tougher meat than pork or chicken. You need to bake it for a long time, over low heat. A thick foil bag or sleeve will help preserve the juiciness. The meat is cooked properly in them. 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.

Preparation

1. Rinse the meat, cut off the veins and excess pieces of fat.
2. Rub with a mixture of your favorite spices and salt.
3. Stuff the brisket with some of the garlic.
4. Vegetables – chop onions, carrots, chop garlic.
5. Place the meat, bone side down, in a baking bag, cover with onions, garlic, and 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 for another one and a half to two hours. The meat will fall off the bone and become soft and aromatic.

Pork belly roll baked in the oven

A brisket roll in the oven turns out soft, juicy, aromatic, and piquant. You should choose a piece of meat that is not thick so that it can be conveniently rolled into a roll. You can cut along the thickness, without reaching the end, and unfold. You will get a long layer. This is what you should use to prepare this dish with high taste. Very tasty with spicy mustard, hot horseradish, and adjika. So, here is a roll recipe.

Ingredients

• pork belly – 1.5 kg;
• chicken fillet – 205 g;
• garlic – 10 g;
• nut kernels – 60 g;
• spices;
• dry aromatic herbs.

Preparation

1. Wash the pork and dry it. Use a knife to make deep cuts along the entire length of the piece.
2. Mix aromatic spices and herbs, rub the meat on both sides.
3. Place garlic into the cuts.
4. Wrap in cling film and keep in the cold for a day.
5. Fill the cuts with finely chopped chicken fillet.
6. Sprinkle walnuts over prepared meat.
7. Roll up, tie, wrap in foil, place on a baking sheet, bake for an hour and a half.
8. Remove the cooled roll from foil and threads and cut into pieces.

Cooking brisket in the oven requires quality ingredients 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 elastic, especially if it is repeatedly frozen. To keep 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 bones, and remove them when serving.

Salt and black pepper are a mandatory set of spices for meat. To add a special aroma, you should use tarragon, paprika, thyme, bay leaf, and Provençal herbs. Garlic makes the brisket fragrant and spicy. If the meat is old and tough, you can pre-marinate it with lemon juice, wine, vinegar, or beat it by cutting it into pieces across the grain. Cooking time ranges from 1 to 4 hours, it depends on the weight and size of the piece and the characteristics of the recipe.

Brisket baked in the oven in foil recipe with photo

Depending on how you cook pork belly, it can complement a side dish or serve as an appetizer. We offer several different options for preparing this hearty and versatile product.

How to deliciously cook pork belly in the oven?

Pork belly in the oven is perhaps the most common way to prepare it.

For this dish, a minimal set of spices that can be found in any kitchen is enough:

• pork belly - 1 ½ kg;
• fresh garlic - 1 large head;
• bay leaf - 4 leaves;
• salt - 1 tsp;
• ground black pepper - ½ tsp.

Let's prepare it like this:

1. Rinse the brisket thoroughly under running water.
2. We peel the garlic, rinse the cloves, then cut them into slices, dividing each clove into 2-3 parts.
3. Using the sharp end of a knife, make cuts in different places in the brisket. We place garlic slices and pieces of bay leaf in them.
4. Mix salt and pepper and rub the tenderloin on all sides with this mixture. Let it salt for about half an hour. Afterwards, if desired, you can sprinkle the meat with whole peppercorns.
5. Preheat the oven to 180ºC and in the meantime wrap the brisket in several layers of foil. We send it in the form or on a baking sheet to the oven and cook for three hours (plus or minus half an hour).

On a note! At the end of baking, the lard released from the brisket will remain in the foil. It can be collected in a clean, dry jar and later used to season porridge or stew vegetables and meat.

In onion skins

An original, although not very popular, option for preparing a flavorful meat dish is the recipe for brisket in onion skins:

• pork belly - 600 g;
• water - 1 l;
• onion peel - 5 g;
• salt - 100 g;
• bay leaf - 2 leaves;
• pepper - 5 units;
• garlic - 6 cloves.

Let's prepare it like this:

1. To obtain the required amount of husk, you need to peel 4-6 large onions. Make sure that the husks are not wet or rotten. The collected “petals” should be thoroughly rinsed in water to remove dust and sand, placed in a bowl and filled with water. Mix the husks by hand several times and change the water at least three times.
2. So, let's get to cooking the brisket. To begin, place the prepared husks in a saucepan, add water and bring to a boil. Afterwards, add spices and salt to the water and mix. At first glance, it may seem like a lot of salt - everything is fine, pork meat will absorb as much as it needs.
3. Cook for ten minutes, after which we lower the washed piece of brisket. It should be completely immersed in the broth; if there is not enough liquid, you can add more.
4. Bring the meat to a boil, then set aside for half an hour. 10 minutes before the end of the process, place the garlic cloves, cut into slices, into the water.
5. At the end of cooking, cover the brisket in the pan with towels and let it cool gradually. During infusion, the onion peel will color the brisket an appetizing yellowish tint.

On a note! The husk has a strong coloring property. Therefore, it is recommended to use a pan with a dark coating inside for cooking.

Pork belly in a slow cooker - the most delicious way

To cook brisket in a slow cooker, you can use any recipe and the “Stew” program.

However, we still offer a tasty, slightly spicy option for cooking pork belly in a slow cooker:

• 1 kg pork breast;
• 1 head (larger) of garlic;
• 3 bay leaves;
• 1 table. l. spices “For barbecue” or “For pork”;
• 1 tsp. black pepper;
• ½ tsp. red pepper;
• 1 tsp. coriander seeds;
• 2 tbsp. l. coarse salt.

Let's prepare it like this:

1. Peel the garlic, rinse the cloves and cut 2-3 cloves into slices. Finely chop the rest with a knife.
2. In a bowl, mix a set of spices with salt, pepper, chopped coriander, finely broken bay leaf and chopped garlic.
3. Rinse the tenderloin thoroughly and allow excess liquid to drain. Afterwards, rub with a mixture of salt and spices. Make cuts in the layers in different places and fill with garlic slices.
4. Place the brisket in a baking sleeve, sprinkle with the remaining spices, squeeze out the air and tie tightly. Pour 5 multi-cups of warm water into the multicooker bowl, place a steamer basket on top and place the sleeve with the brisket in it. Close the lid and select the “Steam” program. Set the cooking time to an hour, after which turn off the device and leave the dish to cool without opening the lid.
5. Before serving, it is recommended to leave the brisket in the refrigerator overnight at least.

A delicious appetizer served with horseradish or mustard. Brisket also goes well with adjika.

Pork belly roll

Pork belly roll is very filling. It is often served with a potato side dish, cutting the product into thick slices.

• pork belly - 1 kg;
• olive or regular sunflower oil - 4 tbsp. l.;
• garlic - 2 large cloves;
• Provencal herbs - 1 tsp;
• onion - 2 medium heads;
• champignons - 400 g;
• carrots - 1 unit;
• breading - 2 tbsp. l.;
• If desired, you can use prunes and walnuts as a filling.

Let's prepare it like this:

1. Rinse the brisket under running water. The piece needs to be cut so that you get an oblong layer that will be convenient to use for rolls. After this, the tenderloin should be thoroughly beaten.
2. Separately combine the oil with the garlic, salt and spices passed through a press. Rub the meat thoroughly with the resulting marinade, place in a tightly sealed container and place in the refrigerator to marinate for 4 hours.
3. Meanwhile, prepare the filling. To do this, peel the onions and carrots, wash the mushrooms. Finely chop the onion, coarsely grate the carrots, chop the mushrooms into small cubes. Sauté the onions and carrots together, and the mushrooms separately, until the liquid has completely evaporated. Afterwards, mix everything, add a little salt and combine with the breading.
4. Remove the marinated pork tenderloin from the refrigerator, spread the filling over the surface of the layer and wrap it with a roll. Secure it with strong thread or special silicone ties.

Bake the pork roll with filling in the oven at 170ºC for an hour.

On a note! To prevent splashes of juice from covering everything around the work surface when beating, place the meat in a bag or cling film.

Baked in foil

Pork meat is baked well in foil, fully retaining its juiciness and aromas of spices:

• 1 kg pork belly;
• 5 peeled garlic cloves;
• ⅔ Art. l salt;
• 1 tsp. black feather;
• 5-7 large prunes.

Let's prepare it like this:

1. Rinse the brisket. Make several cuts in the layer.
2. Pass the garlic through a press, combine with salt and pepper, mix well. Rub the brisket with this mixture.
3. Rinse the prunes and cut them lengthwise. Place these halves into the cuts in the brisket.
4. Allow the pork to soak, then wrap it in 2-3 layers of foil and bake at 170ºC for 1 hour and 20 minutes.
5. All that remains is to let the dish cool right in the oven, and then transfer it to the refrigerator without unrolling the foil. Cool for a couple of hours.