Brisket in the oven: the most delicious recipe

Brisket in the oven: the most delicious recipe

Let's look at a recipe for a very appetizing, satisfying and at the same time nutritious pork belly, which we will cook in the oven. This dish is very suitable because... Suitable both as a tenderloin and as part of a sandwich. The recipe for cooking pork belly in the oven boils down to soaking the pork belly in a specially prepared brine, and then frying it in the oven until golden brown, then cooling. Let me draw your attention to the fact that warm pork belly removed from the oven also has a very distinctive and rich taste and smell. And after cooling it in the refrigerator, it is amazingly suitable for the table as an addition to first courses along with bread, or as a main course with the addition of various types of sauce.

Pork belly cooked in the oven is a very light and not labor-intensive dish, but at the same time satisfying and tender. One of the most important points in the recipe for cooking savory pork belly in the oven is the correct choice of the pork breast itself. What you need to pay attention to: When purchasing pork belly, the color of the lard should be snow-white (a little pink color may be allowed), but in no case take it if the color of the lard is yellowish or has a golden tint; as for the meat itself, its color should be pink (the darker the meat, the older the animal was, so the meat will be hard); meat and lard should alternate; the piece of meat must be whole, nothing must separate from it; When considering the choice of fresh or frozen meat, we focus on fresh chilled meat, because... meat that has been deeply frozen and then defrosted loses its nutritional value, tenderness and becomes very viscous. The freshness of pork belly can simply be checked in the usual way. Press your finger on the meat, if the trace quickly disappears after pressing, the pork is literally the freshest.

Recipe: how to deliciously cook pork belly in the oven.

Tender, savory and nutritious pork belly is easy to prepare in your kitchen at home. Your specific role in the preparation of this dish will be of very little use, but waiting until the pork belly meat in the marinade is baked in the oven, and later until it is fully cooked in the refrigerator, will be of great use. But all these expectations will obviously pay off in full and you will cook this juicy dish more than once.

Ingredients used:

To cook according to the traditional recipe you will need:

• Pork belly - 1 kg;
• Fresh garlic - 2-3 pcs.;
• Iodized salt - 1 tablespoon;
• Sweet pepper - 1 teaspoon;
• Bay leaf - 3-4 leaves;
• Coriander - 2 small spoons;
• French mustard beans - 2 tablespoons;
• Paprika - 3 teaspoons;
• natural honey (preferably buckwheat) - 3 teaspoons;
• lemon - 1 pc.;

You can easily choose the list of ingredients for adding spice and their quantities according to your taste.

Brisket in the oven: the most delicious recipe

Manufacturing process:

Before you start cooking the pork belly, turn it meat side down and run a knife along the skin. You should immediately find a black coating on the skin of the brisket; you need to get rid of it with a dry towel. After this procedure, rinse the brisket under running cool water and wipe with cardboard napkins.

1. Fill a huge saucepan with 2 liters of cool water. Due to the fact that the main element of cooking this dish is a perfectly prepared marinade, we pay special attention to this step. Prepare 1 huge heaped spoonful of iodized salt, a huge spoonful of spices, for example for barbecue meat, dark pepper, bay leaf, French mustard beans, a little coriander and 2 parts of fragrant peeled garlic. Grind all the above spices and vegetables in a mortar to a paste form and pour in vegetable oil. Add freshly squeezed lemon juice to the resulting mixture (it will give the meat a catchy and fresh taste).
2. If you don’t have a mortar, you can wrap all the ingredients in cheesecloth and roll them out using a rolling pin. All the spices in this dish are purely personal; you can add any spices to your taste and make your own marinade.
3. Bring this mixture to a boil over high heat and let it simmer for 3-4 minutes. Next, turn off the heat and let the mixture reach room temperature for about 2 hours.
4. After our brine has reached the appropriate temperature, we add pork belly to it. At the same time, we control that the brisket is one hundred percent submerged under the brine and that no parts of it stick out. Then close the lid tightly or wrap it in a thick towel and place it in the refrigerator for 5-6 hours (preferably overnight (that is, in the dark) ). During this period of time, the pork meat will absorb all the smells of the spices and become more tender, aromatic and soft.
5. After the designated time, remove the pork belly from the refrigerator and carefully get rid of the water using a towel or cardboard napkins.
6. Next, sprinkle a few remaining spices onto the brisket and rub in fresh garlic, peeled and chopped on a small grater in advance; you can also rub in French mustard again and pour in lemon juice to add more flavor.
7. To give the pork belly the correct and appetizing shape, you can cover it with gauze and tie it with a rope and give it the look that suits you.
8. Carefully wrap the pork belly you have made in the correct, appetizing shape in several turns of foil. We do this process closely so that we can remove the foil just as relaxed. those. We don’t just wrap the brisket in a few turns of foil like a sausage, but carefully fold it a couple of times and tuck in parts of the edges of the foil.
9. We preheat the oven and bake our tender pork belly in it at a temperature of approximately 200 degrees. Cooking time is approximately one hour per kg. meat. If your piece of brisket weighs 2 kg, then we will time it for two hours.
10. After baking the meat in the oven, remove the foil and our pork breast is ready to eat. But it still has the wrong appearance.
11. To correct this situation, take a small bowl and mix paprika and natural honey (a spoonful of everything, a little more paprika). We dilute the resulting mixture with the juice from the meat to make it easier to apply to the brisket, and using a pastry brush, spread it moderately on all sides onto the still hot pork belly.
12. To consolidate the result, place the brisket in the oven again for 20-30 minutes and during the curing process, often turn it from edge to edge while adding juice from under the meat.
13. Remove the brisket from the oven and leave it at room temperature until it cools completely. Once the brisket is at room temperature, place it in the refrigerator for a couple of hours. But if you like hot brisket, immediately after removing it from the oven, you can start eating it, having previously decorated it with the freshest vegetables and herbs.
14. After removing the pork belly from the refrigerator, cut it into even pieces and serve. It goes perfectly, like a cool meat appetizer, with almost all dishes and bread with the addition of various sauces and vegetables.

Pork belly baked in the oven - a delicious recipe instead of sausage

Have a nice day hostesses and hosts! Warm greetings to you. 🌞

We have pork belly in the oven now. It’s so delicious, you can’t imagine it!

You can eat your brain. It’s so wonderful that it replaces store-bought sausage, into which manufacturers shove who knows what.

This roll is made simply, without much labor, and at the same time it is a completely homemade, natural product, 100 times tastier than store-bought sausage!

Pork belly roll in foil in the oven

• Pork brisket – 1.5 kg
• Salt - 1 tbsp. l
• Dark pepper - 1 tsp
• Ground coriander - 1.5 tsp
• Cumin - 1 tsp
• Garlic – 5 cloves
• Dijon mustard - 1 tbsp

Let's prepare our ingredients. You will need to remove the skin from the pork, you can trim off excess fat (this is optional).

Let's put the garlic through a crush, add salt, all the spices and, of course, mustard.

Mix everything together and get a very fragrant and tasty rub for meat.

Carefully rub the meat with the consistency given to us on all sides, thicker, do not regret it.

The end result should be a perfectly shredded, appetizing piece of brisket.

We put it in the refrigerator for at least 5-6 hours to soak. And it’s better, naturally, at night (that is, in the dark) .

Next, place a piece of meat lengthwise and roll it into a tight roll. We intercept it with threads so that it does not fall apart.

And put it in a pre-greased form. You can use this oblong bread pan, it’s very comfortable.

But in principle, it doesn’t matter which one will do.

Next, the development of baking is as follows, listen closely: cover the form with the brisket with foil.

And put it in the oven at 100 degrees for 90 minutes.

Later we raise the temperature to 130 degrees and leave in the oven for another hour.

And finally, remove the foil and brown the brisket for another 20-30 minutes at a temperature of 220 degrees.

The brisket roll is quite thick, so it takes quite a bit of time so that the inside does not remain raw and is perfectly baked.

Let it cool and put it in the refrigerator.

This is what a brisket roll looks like fresh out of the refrigerator. At first glance it seems that there is a lot of fat there.

But if you look from the side, you will see that this is just a thin layer.

The same layer of fat appears when you cook jellied meat. You just need to scrape it off with a spoon.

So, take out our chilled sausage and cut it. Beauty!

I don’t think I need to say what a wonderful smell it has. It's a pity that it can't be conveyed through the screen!

This is how homemade brisket is ready in the oven and it is incomparable.

And for sandwiches and just a snack with any side dish, it flies away “just on the road.”

And, you see, manufacturing is not at all complicated. Worth trying!

Cook with pleasure! And come to us for the latest deliciousness. See you!

Pork belly in the oven

A collection of recipes for making pork belly in the oven with photos and step-by-step instructions. We will tell you and show you how to cook juicy and delicious pork belly in the oven!

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Pork belly recipes in the oven

Ingredients

Pork belly – 500 gr

Soy sauce – 2 tbsp.

Mild mustard – 2 tsp.

Italian herbs – 2 tsp.

Pepper - to taste

Ingredients

Pork brisket – 1 kg

Tomato sauce – 2 tbsp.

Soy sauce – 1-2 tbsp.

Vegetable oil – 1 tbsp.

Sweet mustard – 1 tsp.

Watery honey – 0.5-1 tsp.

Sea salt – 1 tsp.

Pepper, h.m. – 0.5 tsp.

Garlic – 5 cloves

Bay leaf – 1 pc.

Ingredients

Pork ribs – 700 g

Strong mustard – 1 tsp.

Ground dark pepper - to taste

Sunflower oil – 100 ml

Garlic – 3-5 cloves

Curry seasoning – 1 tsp.

Ingredients

Smoked brisket on rib – 600 g

Potatoes – 600 g

Sour cream – 3-4 tbsp.

Onions – 0.5 pcs.

Rosemary – 1 sprig

Garlic – 1-3 cloves

Pepper, h.m. - taste

Ingredients

Pork brisket – 1 kg

Garlic – 5 cloves

Ground dark pepper - to taste

Ingredients

Pork belly – 700 g

Garlic – 1 head

Seasoning for meat – 1 tsp.

Grill seasoning – 1 tsp.

Pepper, h.m. - taste

Snow-white wine vinegar – 2-3 tbsp.

Ingredients

Pork belly – 400 g

Tomato sauce – 2 tbsp.

Vegetable oil – 1 tbsp.

Sea salt - to taste

Pepper, h.m. - taste

Seasoning for meat – 1 tsp.

Coriander peas – 0.5 tsp.

Garlic – 2 cloves

Ingredients

Brisket – 500 g

Dry juniper – 4 berries

Mustard – 4-5 tbsp.

Salt, pepper - to taste

Coriander beans – 1 tbsp.

Garlic – 4 cloves

Ingredients

Pork belly – 500 g

Pepper mixture – 1 tsp.

Cloves – 1-2 pcs.

Dried garlic – 0.5 tsp.

Sea salt – a generous pinch

Ingredients

Pork belly – 400 g

Onions – 1 pc. (big)

Mixed peppercorns - to taste

Ingredients

Pork belly – 900 g

Ground dark pepper – 0.5 tsp.

Homemade mustard – 3 tsp.

Ground paprika – 2 tsp. (optional)

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Jamie Oliver's Crispy Pork Belly

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Hello!
She brought some delicious food. Words from Jamie's website, photos mine. I apologize for the lack of crotches. There was some help, but it wasn’t possible to cook and film right away. I will mark all configurations.
A crispy crust on a juicy pork belly served on the table with your favorite side dish and the freshest vegetable salads will awaken anyone’s wild appetite. This fragrant pork can be easily prepared using Jamie Oliver's recipe.

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

1. Remove the pork from the refrigerator. Make deep slits in the skin across the half-length brisket at centimeter intervals, then place the pork on a roasting tray. Meanwhile...

2. Pick the thyme leaves and crush in a mortar, peel and add the garlic along with the bay leaf and a teaspoon of salt and crush everything into a paste.

3. Add hot pepper, paprika and oregano, season with a pinch of dark pepper and mix. If you are not a particularly spicy fan like Jamie Oliver, then you can slightly reduce the amount of spicy ingredients in the recipe.

4. Drizzle with olive oil and add mustard, then stir very well until you have a loose paste.

5. Rub the resulting marinade all over the pork, then turn it over and rub it on the other side. The marinade should coat the pork belly on all sides.

6. If you get a lot of marinade on top, rub the excess in a thick layer along the edges of the pork.

7. Cover with cling film and marinate the pork in the refrigerator for at least 1 hour if you are in a hurry, but you can marinate longer. (I marinated for almost a day. It turned out unsurpassed. )

8. Once the pork breast is marinated, you can start cooking. Preheat the oven to the highest temperature in advance and remove the pork from the refrigerator to warm to room temperature.

9. Place on the top rack of the oven and bake for 20 minutes, or until the skin begins to puff up. (I baked it along with a side dish. Coarsely chopped carrots and potatoes, onion into rings and crushed unpeeled cloves of garlic. + Salt, pepper. Mixed it all, dumped it on a baking sheet, and placed the brisket on top.)

10. Now according to the recipe, reduce the temperature to 150 degrees and continue cooking for about 2 - 2.5 hours, or until the skin is crispy and the meat is soft. (I baked it for less time, and my piece wasn’t that big. Check for doneness.) Jamie Oliver additionally pours the fat that has leaked onto the baking sheet over the meat for any 30 minutes, which makes the pork belly the juiciest. (I didn’t water it because there were potatoes there.)

11. Remove the pork from the oven and transfer to a cutting board, cover with foil and let rest for 15 minutes.

12. When serving, Jamie Oliver carefully removes the crust and cuts it into large pieces, and chops the pulp into small pieces. You can cut the pork belly at your own discretion, serve it on a large platter with your favorite side dish and the freshest salads. (I cut it into large pieces. I served it with potatoes and pickles from jars. I didn’t have time to take a photo of the portion. The family was very hungry. )

Try this recipe. No hassle. The meat comes out very juicy, spicy and tender (I think, thanks to our mustard and long-term marinating), meat lovers will certainly like it.
Bon appetit!

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