Brisket in onion skins

It seems that I have found a unique candidate for boiled pork, baked meat, knuckle and other delicacies. Without long baking, marinating and all sorts of tricks. This is brisket in onion skins, the most delicious recipe I have ever tried and cooked. Tender, soft, very juicy meat, saturated with the smell of spices and garlic. Pork belly is good both hot and cold, with homemade adjika, horseradish, mustard and always with a piece of rye bread. Despite all the advantages, the recipe is economical; brisket costs less than a cut of meat for baking. In addition, this is a good substitute for store-bought sausages - everything here is guaranteed fresh and natural.

In addition to garlic and dark pepper, I added bay leaf, allspice (Jamaican) pepper and coriander peas to the recipe for pork belly in onion skins. This spicy mixture is perfect for preparing and marinating meat in brine.

Ingredients:

pork belly – 1 kg;
large table salt - 2 tbsp. l. with a small slide;
water – 1 liter;
onion peel - 2 huge handfuls;
bay leaf – 2 large leaves;
dark, aromatic pepper (peas) – 0.5 tsp each;
coriander (seeds) – 10-12 pcs;
garlic – 6-8 large cloves;
paprika – 1 tsp;
ground chili – 1/3 tsp;
dried Provençal herbs (mixture) – 0.5 tsp.

How to cook brisket in onion skins. Recipe

You will need a lot of onion peel; the more of it, the brighter the color of the finished brisket. I usually collect it when I peel onions for other dishes. Or I ask sellers at the vegetable market. But you don’t have to worry too much and just rub the brisket with paprika later, although the effect won’t be the same. To remove particles of earth, dust, pour slightly heated water over the husks, leave for 10 minutes. During this period of time, it will become slightly soggy, and it will be easier to wash off the dirt. After it has stood, I drain the water, take it clean and swirl it with my hand.

I transfer it to the cauldron. I pour in a liter of water. I would like to draw your attention - take the dishes that you don’t mind, the walls will turn brownish. I have a cauldron in which I steam vegetables, prepare similar dishes and paint eggs for Easter.

Let it boil, add salt. I use coarse grind, table grade. After adding salt, I wait for it to boil again and taste it. I make the brine a little salty; the meat and lard won’t add too much.

I add all the spices and bay leaves. I cook for 10 minutes. The spices should release the odors so that the brisket is immediately placed in a fragrant brine, and not simply in colored water.

I buy pork belly at the market, I take a cut of meat that contains more meat than fat. It is better that it is not very small, although if you do not plan to serve meat tenderloin for the holiday, then any size will do.

I turn the skin upside down. I hold the knife at an angle and scrape off the brownish residue. This must be done without fail; the skin must be spotless, without scorch marks, marks or stubble. Afterwards I rinse and wash off the remaining carbon deposits.

I put the brisket in the bubbling, fragrant brine. It should cover it completely, if not enough, then you need to add water and add salt. When boiling, foam will appear, but there is no need to collect it, because the broth will have to be poured out; it will not be needed. Cover with a lid and at the lowest simmer, cook the brisket in the onion peel broth for 40-45 minutes, turning it over two or three times.

I cut three large garlic cloves into slices and add them to the cauldron. Cover and let simmer for another 15 minutes; in total, the boiled brisket cooks for one hour. If you have a larger/smaller piece, pierce it with a fork - the teeth will easily fit into the finished meat. Remove from heat and leave to cool in brine. I usually cook it in the evening and leave it overnight (that is, in the dark) .

This is what brisket boiled in onion skins will look like after it has cooled. The piece will be moderately colored burgundy-brown on all sides.

For aroma and best taste, the cooled brisket should be rubbed with a consistency of spices. I ground a few dark peppercorns, added paprika, chili, and herbes de Provence.

I chop the remaining garlic through a small grater and mix it with spices.

I coat it with the prepared consistency on all sides, not counting the skin. I rub it in carefully so that it doesn't crumble.

I wrap it in foil and put it in the refrigerator for three to five hours. You can put it in the freezer, but to my taste, a chilled brisket just tastes better than one that has been frozen.

Well, the culmination of the whole action - we try what happened. Very tender meat, the brisket in onion skins came out so soft that it cut like butter. Slightly spicy due to the breading, fragrant, you can feel both spices and garlic. The skin is also very soft, you can’t actually feel it. Pork belly baked in the oven is also very tasty ; meat lovers will definitely appreciate this recipe. Bon appetit, friends! Your Plyushkin .

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How to cook brisket in onion skins

Hello, dear readers!

How does your family cook pork? In ours it’s different, but there are only two recipes that have been passed on from my mother’s side to each other for several generations.

And now I'm going to share one of them with you. I'll tell you how to cook brisket in onion skins.

I remember, as a child, I was surprised: onion skins, they throw them away, so why does my grandmother painstakingly wash them, and then also put them in a saucepan with a piece of meat? Later I found out that this “waste” has a bunch of necessary parameters.

In addition to giving dishes an appetizing color, they have microelements and substances that tonic the heart, strengthen the immune system, have disinfectant, choleretic, diuretic and antispasmodic effects.

The benefits and harms of pork meat

I wanted to add a few words in defense of pork. Although it is considered terribly harmful, it also has many necessary properties. This does not mean that you need to eat pork meat once a day, and giving up completely is also not the case.

Pork, despite the fact that it is blamed for being extra heavy on the stomach, occupies 2nd place in terms of digestibility.

Ingredients:

Pork belly – 1 kg
Peel from 3 onions
A few cloves of garlic
Bay leaf
Peppercorns
Salt - 2-3 tbsp. spoons without a slide
Spices to taste - we take whatever dried herbs we have.

Manufacturing method:

In principle, you can take any piece of pork, but brisket is the most suitable for our purposes.

I try to take a whole piece, on the bone, so that the broth is richest and the meat has the most intense taste.

As for the husks, I don’t worry too much, but if possible, I try to use a mixture of golden and reddish husks. It’s important to sort through it so that you don’t get any rotten leaves.

We wash the onion skins, divide them into two parts - immediately place one on the bottom of the pan.

We wash the meat and cut it. I got 4 pieces. By the way, if you cook in a slow cooker, it is better to leave a whole piece.

Place in a saucepan on top of the husks.

Preparing the brine

Place in a saucepan. Instead of this technique, you can simply stuff the meat with garlic.

Place the remaining onion peels on top, add bay leaves and spices, approximately 0.5 teaspoon each, peppercorns - 1 teaspoon. and 2-3 tablespoons of salt.

You can add chopped carrots if you wish, but I have never done that.

Fill with water so that the contents are completely covered. Place on heat, slightly above medium, and cover with a lid.

We wait for it to boil and reduce the heat so that it barely boils. Dip all the floating spices back into the water with a spoon, cover with a lid and leave to cook for about an hour.

How to check readiness: pierce with a sharp narrow knife. Clear juice indicates readiness.

It is important to throw the cooked brisket in brine until it cools, so that it perfectly absorbs all the smells and tastes of the seasonings. Remove from the water and remove any sticky leaves and grains.

What to create next?

The following are possible options. Our custom is this: after cooling, we hide the boiled pieces in the refrigerator in foil or in a bag.

We usually cut them into thin pieces, like lard, and use them for breakfast or as a snack.

This is such a tasty brisket that we got.

But juicy brisket cooked at home allows your imagination to run wild, so our step-by-step recipe may have a continuation.

Firstly, it will turn out very tasty if the pieces of pork are slightly browned in the oven. You can serve baked vegetables as a side dish.

Secondly, the already tasty pork can be rubbed with spices and garlic before putting it in the refrigerator.

Have you ever been to a smokehouse? Remember that mind-blowing smell? In principle, we already have something similar, but to further increase the resemblance to smoked pork, you can add a little watery smoke to the pan.

And extreme. You can change the recipe by cooking the meat in a frying pan. I watched one video recipe, according to which everything is done the same as in a saucepan, only the pork is cooked with potatoes, which are added at the very beginning.

Brisket in onion skins

Traditional brisket
In the form of a roll
Brisket in onion skins in a slow cooker
Practical advice
Smoked at home
Frequent questions

Pork belly is a piece of meat placed on top of the ribs of a pig. It is characterized by the presence of film and a huge amount of fat. The product is high in calories, but due to its juiciness and tender meat it is very popular. Such meat is stewed, fried, smoked. Now we will learn how to cook pork belly in onion skins in various versions, but you will have to experiment in your own kitchen and choose the most delicious recipe.

Traditional brisket

The recipe is simple and does not take much time. The longest part of the process is waiting for the meat to cool. If you want the pork to be perfectly cooked and salted, choose small pieces.

pork belly - 700 g;
table salt - 4 tbsp. l. for 1 liter of water;
onion peel - 3 handfuls;
bay leaf - 3 pcs.;
dark peppercorns - 8 pcs.;
allspice - 2 pcs.;
spices, seasonings, garlic;
2 bags of dark tea, optional.

First, let's prepare the pickling. Bring the water to a boil, add salt to it and let it dissolve. Add onion peels and tea bags, boil them over low heat for 10 minutes.

Place the brisket into the resulting bubbling brine. The fundamental point: water must cover it completely. Bring to a boil and simmer over low heat for 30 or even 40 minutes (it all depends on the size of the piece). During the boiling process, turn the meat over a couple of times so that it is moderately cooked on both sides. At the end, turn off the heat, tightly close the pan with a lid and let the pork in the brine cool naturally, after which we put it in the refrigerator along with the marinade for 8 hours (preferably at night (that is, in the dark) .

After the time has passed, we take out the meat, remove the husks, and rub our piece with crushed garlic and spices. Ground pepper, ground coriander, and snow-white mustard seeds go well with the dish.

In the form of a roll

You can decorate the dish perfectly if you change the technology a little and prepare the brisket in the form of a roll. A not very thick piece of meat is taken, it is cut across, as if separating the meat from the fat, but it is not cut all the way through.

In a bowl, mix spices: salt, pepper, dried basil, dry mustard, paprika. Rub the entire piece with the prepared mixture and roll it into a roll. We start with the cut part, which is without skin, and end with the outer part. Tie the roll with twine so that it does not come apart. Further, the cooking technique is the same as in the traditional version.

Brisket in onion skins in a slow cooker

This is also a variant of hot salting - when the meat is actually cooked in a salty marinade. But I suggest that you definitely create the brisket at least once in a slow cooker, and not on the stove. Some housewives note that the dish turns out tastier, and here’s why: the multicooker is hermetically sealed, which is why the meat is not only boiled, but also seemingly steamed. There is also little reduction in production time.

pork belly - 600 g;
onion peel - 2 handfuls;
garlic head;
salt 4 tbsp. l., water 1 liter;
bay leaves - 4 pcs.

Wash the meat in running water and dry. We advise you to take small pieces, in which there is a layer of fat and meat in a 1:1 ratio. Using a sharp knife, make indentations near the skin and place garlic cloves there.
We cover the bottom of the multicooker bowl with onion peels, and add the meat, bay leaves, and salt there. Fill with water so that it covers the brisket completely.
Select the stew mode and set the timer for 90 minutes. Cook homemade brisket with the lid closed. After finishing work, turn off the multicooker from the power supply and leave everything under the closed lid until it cools completely, about 4-5 hours.
We take out the brisket, place it on a paper towel, dry it and rub it with garlic on all sides. If necessary, add more salt, then cool it in the refrigerator.

Practical advice

Tip 1

Wash the onion skins! She must be pure. Before making it, you can soak it in a bowl of cool water for 10 minutes, and then rinse it again under running water.

Tip 2

You can remove black deposits from onion skins on a pan using vinegar or boiling water and soda.

Tip 3

Juicy brisket comes out when cooked in the oven in a sleeve. First, it is marinated for 2 hours in spices, salt and onion skins, then baked for the same amount of time at a temperature of 200 degrees.

Tip 4

For some, the most delicious boiled brisket comes out if you add a hidden ingredient - prunes (fresh or dried). 5-6 pieces of it are placed in boiling water and boiled with meat.

Tip 5

Different websites indicate different production times. So how long should you cook the brisket? It all depends on the size of the piece of meat. On average - 30-40 minutes. We take into account that the meat will still infuse for a long time in hot water. But huge pieces should be boiled for an hour or even more.

Smoked at home

But here is a step-by-step recipe for making brisket with a smoky smell - it turns out indescribably delicious. So take:

pork belly - 700 g;
water - 1 liter;
salt - 5 tbsp. l.;
watery smoke - 1 tbsp. l.;
onion peel (collected from 5 onions);
bay leaf - 4 pcs.;
garlic cloves - 4 pcs.;
peppercorns - 5 pcs.

Place clean onion peels, peppercorns, bay leaves, salt, and brisket into the pan. Fill everything with water. If necessary, cover with a plate - it will serve as a press so that the meat does not float. Bring everything to a boil and cook for 30 minutes over medium heat. After this, leave the dish to steep under a tightly closed lid for 8 hours.

After the time has passed, take out the brisket, dip it in a cardboard towel and rub it with garlic and pepper on all sides. At this point, you can add a little salt if necessary. We cut a piece of suitable length and serve it as a snack. The rest is wrapped in paper and put in the freezer - this way the brisket will be stored for a long time.

Frequent questions

What are the calories in brisket?

Unfortunately, this dish is high in calories and contains a lot of fat. If you consume it in excess quantities, the risk of developing a number of diseases of the cardiovascular system and obesity increases significantly. If you eat such meat in limited quantities, it will provoke cholesterol metabolism and hormonal activity, help recover after physical exertion, and promote the elimination of toxins and radionuclides.

The average value of data on the nutritional and energy value of the product is presented in the table:

As a % of the daily value, if you are on a diet of 2000 kcal/day

Brisket in onion skins – 5 of the most delicious recipes with photos step by step

Brisket in onion skins is a good appetizer that will decorate any table. The beautiful golden color of the meat is reminiscent of smoking. The fragrant broth that remains after preparing the dish can also be used as a base for other dishes.

Boiled brisket in onion skins

Production time – 4 hours

Number of servings – 5

A fragrant, cool snack that can also be considered a completely healthy meal. The manufacturing process is simple, although it takes some time.

Ingredients

Manufacturing process

The usual recipe for brisket in onion skins

The most tender boiled pork meat, with its wonderful color and smell, will not leave any real meat lover phlegmantic.

Ingredients:

Pork brisket – 500 gr.

Onion peel – 5-7 gr.

Table salt – 15-20 gr.

Bay leaf – 2-3 pcs.

Peppercorns – 5-7 pcs.

Garlic – 5-6 cloves

Manufacturing process:

Take the freshest beautiful boneless brisket, also place on the table all the necessary spices, garlic and onion peels.
Soak the husks in water and carefully wash them to remove sand a couple of times. If you don’t have a scale, estimate that the required amount of peel will yield 5-6 large onions. This is one big pile of husk.
When you select a pan for cooking brisket, you should take into account the fact that the husk will very much stain the dishes. So take an old and not very beautiful saucepan or a dark-colored saucepan. Place clean husks inside the vessel and fill with a liter of water and bring the water to a boil.
When the water with onion skins boils, add aromatic pepper, bay leaf, and salt. Adjust the amount of salt at your own discretion; the brisket will not absorb excess salt. Therefore, do not be afraid to over-salt the brine.
Place the brisket in boiling water with the husks and spices, making sure that the brine completely covers the pork. If there is not enough water, add a little boiling water. After this, you can add a little salt to the water. Cover the pan with a lid and boil the meat for half an hour over low heat.
When the brine with brisket boils, set aside for 10 minutes. After this time, add peeled garlic cloves, previously cut into slices, into the broth. Cover the pan with a lid and cook for 20 minutes.
Carefully cover the brisket with boiled onion skins on all sides so that the color of the brisket comes out very evenly. Leave the meat like this until it cools completely.
Place the cooled brisket in a food container along with the brine and spices, close the lid and place in the refrigerator for about half a day. Excess water can then be absorbed with cardboard towels.
To completely prepare the brisket for serving, run a few cloves of garlic through a garlic press and rub it into the meat. You can also add reddish and black pepper and other spices. This is for lovers of the most spicy food.
After a couple of hours, the brisket can be served on the table, with any side dishes - even with ordinary bread. Bon appetit!

Boiled smoked brisket in onion skins

A very tasty and light recipe, with the introduction of watery smoke. The taste of such brisket will be hundreds of times better than that of a purchased product.

Ingredients:

Brisket (pork) – 500 gr.

Onion peel – 5-7 gr.

Watery smoke - 1 tbsp.

Peppercorns – 5-6 pcs.

Allspice – 5-6 pcs.

Garlic – 3-5 cloves

Manufacturing process:

Prepare all the necessary ingredients. Wash the brisket well and wash the onion skins a couple of times to remove sand and dirt. Peel the garlic.
Place a layer of onion skins on the bottom of an old pan and place the brisket on it, skin side down. Cover the top of the brisket with the 2nd half of the husk. Place laurel leaves and peppercorns along the edges of the meat. Pour clean water into the pan so that the water completely covers the meat.
Pour a spoonful of watery smoke into the pan, add salt and cover the whole thing tightly with a plate so that the husk does not fall apart. Place the pan over medium heat and bring to a boil.
When the water boils, reduce the heat and boil the brisket over low heat for 10 minutes. After this, turn off the heat and let the brisket salt. This process takes about 6-8 hours.
After the required time, remove the meat from the brine and dry with cardboard towels. Grind the garlic in a garlic press and grate the brisket. Also grate with ground pepper and paprika.
Wrap the brisket in parchment and store in the refrigerator for a couple of days. In the freezer, such a product can be stored much longer.

Brisket with prunes in onion skins

The special and appetizing meat with lard comes out very tender and soft. The recipe is indecently simple, and the result is always beautiful.

Ingredients:

Brisket – 500 gr.

Onion peel – 5-7 gr.

Black tea bags – 2-3 pcs.

Fresh prunes – 3-4 pcs.

Garlic – 1-2 heads

Flavored peas – 5-6 pcs.

Bay leaf – 3-4 pcs.

Ground black pepper – 1/2 tsp.

Manufacturing process:

Choose the freshest boneless brisket with a good layer of meat. Remove the peel from the onion - approximately one huge peel. Wash the brisket thoroughly, and also wash the onion skins in running water in a colander so that no sand remains.
Line the bottom of the pan with a layer of onion skins and place the brisket on top. Add salt, then pour about a liter of clean water into the pan so that the brisket is completely covered.
Place the saucepan with the meat on the stove and bring it all to a boil over high heat. As soon as the water boils, reduce the heat to low and, covering the pan with a lid, boil the meat for half an hour. After this, add spices to the brine - bay leaf and aromatic pepper.
After adding the spices to the brine, continue boiling the brisket for another half hour, covered. When the cooking time is over, peel the garlic and put it through a garlic press. Add the garlic to the pan and let the meat cool, covered.
When the brisket has cooled completely, remove it from the brine and dry it for 5-10 minutes. After this, rub the brisket with ground pepper. Cool the dish in the refrigerator, wrapping it in parchment paper first. Bon appetit!

Brisket in onion skins in a slow cooker

A multicooker greatly simplifies the life of housewives, because with its help you can cook everything - from porridge to pie. We would like to suggest cooking fragrant brisket in it.

Ingredients:

Pork belly – 0.5 kg.

Onions – 2-3 pcs.

Onion peel – 1 zhenya

Garlic – 1 head

Bay leaf – 2-3 pcs.

Unsullied water – 1 liter

Allspice – 5-6 pcs.

Black peppercorns – 5-6 pcs.

Ground black pepper – 1/2 tsp.

Manufacturing process:

Carefully wash the beautiful fresh brisket under running water and remove the bones, if any. Separate the skins from the onions and wash them in a colander a couple of times to remove all the sand. Cut the onions into four parts.
Place the onion skins and brisket (skin side down) into the multicooker bowl and place parts of the onions along the edges of the meat, add salt. Pour in clean boiling water (so as not to waste time heating water in the multicooker) and close the lid.
Set the manufacturing mode switch to the “Extinguishing” mode for 30 minutes. While the brisket is cooking, start peeling the garlic. Remove all the husks, and chop the garlic itself well with a knife or pass through a garlic press. You can throw in 1-2 cloves of garlic to grate the finished product.
After the allotted time, when the timer goes off, alternately add bay leaf, cumin and peppercorns to the multicooker bowl. Close the lid of the device and set the “Extinguishing” mode again for half an hour.
When the timer notifies you that the program has finished running, add chopped garlic into the bowl and close the multicooker lid. Let the brisket stand in the brine for about 2 hours, after which remove the bowl from the multicooker and let the meat and brine cool completely.
Remove the brisket from the brine, dry with cardboard towels and rub with paprika and ground black pepper. You can rub the meat with garlic or chop it and practically crush the garlic into the brisket.
Wrap the dish in parchment and store it in the refrigerator for no more than 2-3 days. Serve with bread or boiled potatoes and mustard.