Onion husk brisket - the most delicious 5 recipes

To prepare such a delicious snack, you need to be patient. Thanks to the onion, the brisket will receive a beautiful color and fill the house with a delicious aroma. Our selection contains the most delicious brisket recipes in onion husks.

Classic pork belly in onion peel

If you want to decorate the festive table with an original dish, then try to cook delicious meat. No one will remain indifferent to its beautiful view and amazing taste.

Ingredients:

• a mixture of peppers - 2 tsp;
• brisket - 1100 g;
• salt - 4 tsp;
• water - 300 ml;
• onion peel - from 5 large onions;
• garlic - 8 cloves;
• laurel - 10 sheets;
• paprika - 2 tsp.

Cooking:

1. Grind half the garlic cloves using a fine grater. Grind the rest (plates are needed).
2. Sprinkle the brisket with salt. Sprinkle with a mixture of peppers, sprinkle with paprika and grate.
3. Take a knife, cut meat in places and place garlic plates in the holes.
4. Grate the breast with the remaining garlic, sprinkle with parsley and place the billet in foil.
5. Rinse the husk and cover it with meat. Wrap it in foil and place in a heatproof container.
6. To fill with water. Cover and place in the oven (180ºC mode).
7. Cook the hour after which the door does not open.
8. Turn off the oven and leave the dish for another hour.

It remains to get, cool and place in the refrigerator. Remember to peel the meat before serving.

Asian recipe

Fill a familiar bacon with an interesting combination of taste and aroma of Asian cuisine.

Ingredients:

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

Cooking:

1. Rinse the husk, fill it with water and boil.
2. Add all ingredients except the brisket and boil again.
3. Cut the brisket into pieces, place the meat in water and wait until it boils again (the fire should be at a minimum).
4. Then cover and obscure for half an hour. Cool.
5. Put the meat in a container, cover and insist in the refrigerator for 24 hours.

Before use, it remains only to remove the husk and dip the yummy on a paper towel.

Boiled brisket in onion peel in a slow cooker

Pork belly in a slow cooker turns out to be much tastier than cooked in a pan. And cooking time will have to spend several times less.

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

Ingredients:

• Lavrushki - 4 leaves;
• brisket - 450 g;
• water;
• onion husk - 75 g;
• garlic - a couple of large cloves.

Cooking pork belly in a slow cooker:

1. Rinse the brisket, do not cut the skin, but only clean the top layer with a metal brush.
2. Get wet using a paper towel.
3. Now you need a sharp knife, which you need to make cuts closer to the skin.
4. Peel the garlic cloves and place in cuts.
5. Cover the bowl with the husk, which has been washed in advance, and put the brisket on such a pillow.
6. Pour it with bay leaves and fill it with water (meat preparation should be completely covered).
7. It remains to pour salt, set the "quenching" mode and close the lid.
8. Set the time - it will take an hour and a half, after which you can open the lid, but do not get the brisket. Let it cool down itself - so the workpiece is saturated and does not lose shape.
9. Grind the cloves of garlic and grate the cooled meat with the resulting spicy gruel.

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

Spicy turmeric snack

Please the household with a delicious home-made appetizer.

Ingredients per Kilo of Brisket:

• black pepper - 7 peas;
• laurel - 4 leaves;
• salt - 90 g;
• allspice - a pair of peas;
• water - 1000 ml;
• coriander - 1 teaspoon;
• husk from onions - 25 g;
• turmeric - 1 teaspoon.

Cooking:

1. Rinse the husk and place the part in the pan.
2. Throw the crushed lavrushka there, place the peppercorns.
3. Boil water in another vessel, add salt to it and add turmeric to it.
4. Peel the garlic cloves, cut them in half.
5. In the brisket, make incisions and stuff them with teeth.
6. Place the blank on the husk and cover the rest.
7. Pour the brine and cover.
8. Boil for an hour and a half, drain the liquid.
9. Crush coriander and peppercorns in a mortar. Rub the resulting aromatic gruel into a warm billet.

Before taking the sample, the spiced brisket must be cooled and insisted in a cold place.

How to pickle brisket in onion peel?

In order for the brisket to be salted correctly, you need to follow simple recommendations.

Ingredients per Kilo of Brisket:

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

Cooking:

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

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

Advice

• You can immediately harvest a large amount of brisket - it is well stored in the freezer. It can be cut into pieces, put them in different bags and put in the freezer. Now it’s easy enough to get out of their need and defrost.
• To get the maximum taste and aroma, first pork should be cooled, then grate with spices and insist for a day in the cold.
• If you want to fill the dish with the aroma of smoked bacon, add liquid smoke to the husk.
• During the preparation of pork belly in onion peel it is easy to check the degree of its readiness. To do this, it is enough to pierce the workpiece with a fork. If the juice stands out transparent, then the dish is ready.
• Stuff meat with garlic, not only at the preparation stage, but also after.
• Use a container that is not a pity to spoil for cooking. After all, the husk can color not only the meat, but also the pan.
• In order for the brisket to receive a uniform color on each side, the total volume of the husk must be divided in half. First lay out the bottom, then place pieces of pork on it and cover with the remaining husk. Only then can the workpiece be filled with water.
• Keep the appetizer in a cool place, having previously placed it in a bag or wrapped in a film.