Any housewife tries to surprise guests with her signature dish. Experienced chefs offer the most delicious recipe for brisket in onion skins, and get true pleasure from food. The original color of the meat, which resembles smoking. The unique aroma and appetizing appearance of the delicacy will certainly appeal to gourmets of the 21st century. In addition, the delicate broth will be useful for other dishes. Let's get acquainted with the original ways of preparing such a meat masterpiece.
On this topic:
What about the neighbors or Planting onions for the winter in Belarus
Aug 31, 2020
Tasty and healthy - preparing viburnum jam for the winter
Aug 23, 2020
How to make apple cider at home -...
Aug 19, 2020
We reveal the secrets of how to properly ferment cabbage for the winter
Aug 19, 2020
BACK FORWARD 1 of 139
The most delicious recipe for brisket in onion skins with prunes
The harmonious combination of meat and dried fruits creates a unique taste for various dishes. And the brisket with prunes is simply delicious. For the treat you will need:
- high-quality onion peel;
- fresh pork belly;
- black tea (can be in bags);
- dried or fresh prunes;
- allspice peas;
- garlic;
- Bay leaf;
- salt;
- ground pepper.
Cooking brisket in onion skins according to the most delicious recipe begins with choosing meat. A piece that has a good layer will do.
Remove the husks from large onions. Rinse in clean water and place in a colander. There should be about 2 handfuls of it.
The meat is thoroughly washed under the tap. Leave on a plate to drain.
On this topic:
Useful viburnum - harvesting for the winter and methods...
Aug 4, 2020
We are preparing a fragrant dessert - pear jam for the winter,...
Aug 2, 2020
BACK FORWARD 1 of 274
Place onion peels at the bottom of a wide container. Then pork belly and salt. Water is poured on top, which should completely cover the meat. Place the pan on high heat. Bring to a boil and skim off the foam. Then turn the fire to a minimum level. Cover the pan with a lid. Boil for about 30-40 minutes and add bay leaf, a few peppercorns, prunes and a tea bag. Cover with a lid and simmer for another 30 minutes. At the end of the process, garlic passed through a press is added. Leave the meat in the brine until it cools completely.
The brisket is removed from the pan. Rub with ground pepper and wrap in foil. Place in the refrigerator for 2 hours. Before serving, cut into small slices.
It is advisable to select prunes from the brine immediately after stewing and eat them with brisket.
Recipes for salting lard in husks
Recipes for lard in onion skins are approximately the same, but you can vary them to your taste and discretion. For example, if you love certain seasonings - curry, oregano, rosemary - why not add some variety to your standard marinade?
It is optimal if you also use crushed garlic and spicy bay leaf. Among the cooking recipes there are basic tips for novice housewives that allow you to pickle an incredibly tasty product.
To make the appetizer as appetizing as possible, do not deviate from the following rules:
- Choose lard with a meat layer. Surely there are rare gourmets who love pure fatty lard. In addition, the meat veins give the finished snack a special piquant taste;
- When preparing to cook lard in onion skins, defrost the product if necessary. We recommend that you buy fresh meat that has not been frozen;
- Boiled lard, cooked in onion skins, is made exclusively from the “clothes” of onions. Red or white root vegetables are inappropriate in this case. If you want to add visual brightness to the finished appetizer, season the marinade with a couple of pinches of ground paprika. You can cook and salt delicious meat only with a variety of seasonings, so don’t forget about them when making a traditional marinade;
- Tasty and appetizing lard in onion skins goes perfectly with fresh herbs and vegetables, and complement it with an ideal sour, bitter, spicy or creamy sauce;
- Boiled meat prepared using the method described above is also suitable for secondary processing. It can be used for re-salting or smoking, frying as cracklings for making scrambled eggs or fried potatoes with onions and mushrooms;
- The product should be stored as usual smoked meat. If, of course, you manage to preserve such yummy food for a long time!
So, let's prepare aromatic lard in onion skins! Among the kitchen utensils, you will need the following tools: an enamel pan (preferably an old one, which you don’t mind “painting” with peelings), a convenient cutting board, a garlic press or an ordinary wooden mortar, a sharp sharpened knife and foil.
Among the “heroes of the occasion” are onion peels, onion peels with meat veins, bay leaves, allspice and other spices at your discretion.
First step: making a concentrated marinade
Let's prepare the lard in maximum brine! To do this, you need to carefully prepare the onion skins. Remove it from 1 kg of onions. We recommend that you do this consistently and gradually so as not to spoil a good product. When preparing different dishes, do not dispose of the husks, but put them in a separate plastic bag.
By the way, it is completely useful, and can be useful to you not only for salting fresh lard in onion peels. Rinse the pre-collected husks thoroughly with running water to remove any remaining dust and dirt, if any.
Place 1.5 liters of water in a saucepan and bring it to a boil over moderate heat. Then add salt there and wait until it is completely dissolved. After this, place the onion skins in a container, reduce the heat and boil everything for 15 minutes.
Second step: prepare the underline
To pickle delicious lard in onion skins, it should not be white, but contain meat veins. Essentially, we need that same undercut that contains enough clean meat. The larger the meat slot, the tastier the finished snack will be.
Thaw the meat if necessary, rinse thoroughly, trim and dispose of waste.
Scrape the surface of the fat with a knife to remove dirt and film from the skin without cutting it off. Then you need to cut a piece of your meat into separate pieces weighing 200-300 g. That is, if you have a kilogram of lard, you should end up with 4-5 pieces for cooking.
Third step: let's start the salting procedure
Place the cut meat into the onion skins boiling in the pan. All pieces should be completely and evenly covered with liquid. If there is not enough solution, add a little boiled distilled water, but do not overdo it, so as not to spoil your onion brine.
Bring everything together to a boil, then reduce heat and simmer for 25 minutes. After this, turn off the stove, cover the pan with a lid and let the appetizer brew for a while.
You cannot remove the meat and drain the liquid! Moreover, it is important to ensure that the pieces of lard are correctly immersed under water. Both the marinade and its contents must cool naturally.
Fourth step: flavor the appetizer with spices and seasonings
Your lard has already been salted, it has acquired a characteristic color and a very seductive aroma. But to make the meat even more savory, you will have to supplement it with some spices and seasonings. Using a blender or press, chop the garlic along with the bay leaf.
Season the resulting mixture with freshly ground allspice, paprika and salt. Stir to a thick, homogeneous consistency.
Remove your lard from the container with the liquid, blot it with napkins and remove the remaining brine, thoroughly rub with the spicy mixture on all sides. Wrap tightly in foil and place in the freezer for 12 hours.
The rich taste of this dish is truly indistinguishable from ready-made gastronomic smoked meats. Only in our case will the meat be tasty and healthy at the same time! Let this cold appetizer become a “must-have” on your holiday table and replace store-bought cervelat and boiled pork. Bon appetit!
An excellent dish cooked in a unique pan
Thanks to modern technologies, housewives can easily create unique masterpieces in their kitchens. Let's look at how to cook brisket in onion skins using a slow cooker.
First, collect the ingredients:
- onion peel;
- pork belly;
- garlic (several cloves);
- laurel;
- salt;
- water;
- caraway;
- allspice;
- a few black peppercorns;
- a pinch of ground pepper;
- paprika.
They choose a beautiful brisket in the store. If there are bones on it, carefully remove them. Rinse with clean water. Wipe with a paper towel or allow any remaining blood to drain.
The onion is peeled. Rinse under the tap. The heads are cut into 4 parts.
The husks are placed at the bottom of the multicooker bowl. Place the brisket on top. On the sides there are pieces of onion and salt. Pour boiling water over. Select the “Quenching” mode. The time is set to 30 minutes. After the beep, release the steam and open the lid. Add spices: laurel, pepper. The “Quenching” program is started again.
After half an hour, garlic, passed through a press, is added to the bowl and covered with a lid. Infuse the brisket in onion skins in a slow cooker for about 2 hours. Then remove to allow the meat to cool completely.
The finished product is wiped with paper napkins. Rub with ground pepper, paprika and garlic. Wrap in foil. Sent to the cold. After 3 days, serve with black bread, boiled potatoes and spicy mustard.
Garlic cloves can be pressed into the middle of the brisket to add a spicy flavor.
Ingredients
To prepare lard, boiled with spices in onion skins, you will need:
lard with layer - 1 kg. For the brine:
water - 1 liter;
salt - 5 tbsp. l. (with a slide); sugar - 2 tbsp. l.; garlic - 5 cloves; allspice - 2 pcs.; black pepper - 20-25 pcs.; bay leaf - 2-3 pcs.; onion peel (I used shallot peel) - 2-3 handfuls. For grating lard:
garlic - 5-7 cloves; “Armenian” spicy-aromatic mixture (or other spices to taste) - 25 g.
An easy way to cook tender pork
On this topic:
Fresh greens without much hassle - onions,…
A piece of sunshine in a jar - pumpkin juice, recipe in...
We use ammonia for onions and garlic as an ideal...
Sour dessert for gourmets - how to soak apples for the winter...
BACK FORWARD 1 of 138
Since ancient times, cooks have used the most delicious recipe for brisket in onion skins to serve it at the wedding table. This meat has a gorgeous brown color. Exudes an amazing aroma. And, of course, it attracts the views of true gourmets.
For the dish you will need simple ingredients:
- a few handfuls of onion peels;
- fresh brisket with meat layer;
- garlic (several cloves);
- peppercorns and ground;
- salt;
- water.
The washed husks are placed in a saucepan. Fill with clean water. Place on fire and bring to a boil.
When choosing a container for cooking, you should remember that onion peels turn the dishes brown.
Then add salt, bay, and pepper to the brine. Stir and cook for 3 minutes. Now it's the turn of the brisket. It is carefully dipped into the liquid so that it completely covers the meat. Reduce heat and simmer for about 30 minutes. Garlic is added at the end of the process.
To ensure that the meat has a uniform color, the husks are laid out around it and left for 2 hours. When it cools down, place it in a plastic container. Pour brine on top. Cover with a lid. Store in the refrigerator.
According to this recipe, boiled brisket in onion skins is rubbed with chopped garlic. If desired, crush with red ground pepper. Serve the delicacy with any side dish or simply with white bread.
Pork contains a huge amount of valuable elements. These include zinc, iron and vitamin B, which stimulate the nervous system.
Cooking steps
Rinse the lard with running water and dry with a paper towel. I cut a small piece of lard into two equal parts in advance.
Rinse the onion skins in cold water and allow excess water to drain.
Place the onion skins into the boiling brine.
Then add pieces of lard to the brine with onion peels and spices (the lard should be completely covered with brine), bring to a boil, then cook over medium heat for 20 minutes from the moment it boils. Cover the lard with a plate and then a pan lid and remove from the stove. Let it brew in a cool place for 12 hours.
During this time, the lard will dry well, now it can be rubbed with spices. Today I have a spicy-aromatic mixture “Armenian”, it contains garlic, dried onions, ground red pepper (paprika), savory, turmeric, ground black pepper, oregano, coriander, dill seeds, cinnamon, marjoram.
Rub lard with spices in onion skins on all sides (except the skin) with finely chopped garlic and spices.
Wrap each piece in cling film (you can wrap it in parchment or foil) and put it in the freezer for a day. After time, the lard, boiled in onion skins, is ready for use, it is perfectly cut, the mixture of spices and spices perfectly emphasizes its taste. I recommend!
Bon appetit!
Friends, I am sharing with you a good, simple and affordable recipe for homemade lard. Salted lard in onion peels is the most delicious and simple recipe, which is based on the simplest ingredients, such as salt, a couple of handfuls of onion peels and water. Of course, garlic and a little heat from red or black pepper provide harmony and a pleasant combination. There were recipes with other seasonings. I had to try different types of lard, both in the oven and in a frying pan, they are all different in their own way, just like this brine-based recipe. Let’s not drag our feet, but rather look at the ingredients and find out how to cook lard in onion skins:
Delicious heritage from grandmothers
At all times, pork was widely used to prepare all kinds of dishes. Our ancestors passed down many recipes that are popular among experienced cooks. Let's consider one of them.
List of required products:
- fresh pork belly;
- large onion peel;
- a small head of garlic;
- salt;
- Bay leaf;
- peppercorns;
- dried herbs.
Cooking process
First, the onion skins are collected. It must be free of damage and dirt. Rinse it thoroughly under running water. Place in a colander to remove excess liquid and sand.
The meat is washed in water and wiped with paper napkins. Place on a piece of onion peel, peel side down.
A few cloves of garlic are cut into small pieces. Stuff the meat or simply pour it on top. Add peppercorns, salt and herbs. Cover the top with the remaining husk. Add water to completely cover the meat.
To properly cook brisket in onion skins, it is important not to miss the boiling point. When foam appears, reduce the heat to low. Cover the pan with a lid and simmer for 60 minutes. Check readiness with a sharp knife or fork. The juice should be a beautiful bright color. The product is left in the brine until completely cooled. During this time, it will absorb the aromas of seasonings and flavors of spices. Store the brisket in the refrigerator, wrapped in parchment paper. Serve with any type of side dish and as a hearty cold dish.
Recipe with turmeric
You can cook excellent meat using various spices and seasonings. Each of them enriches with special notes and creates a pleasant aftertaste.
Ingredients:
- Pork brisket – 0.5 kilograms.
- Rock salt – 3 tablespoons.
- Onion peel - 20 grams.
- Turmeric – pack.
- Coriander - a pack.
- Garlic – 6 cloves.
- Distilled water – 1.5 liters.
- Black peppercorns - half a teaspoon.
- Ground pepper – 0.01 grams.
- Laurel.
The dish is designed for 5 people.
Cooking process:
1.Wash most of the onion peels. Mix with laurel and black pepper. Place in a deep enamel pan.
2. Mix salt, turmeric and water separately. Boil.
3. Prepare the breastbone: rinse, make small cuts. Place a peeled garlic clove in each of them. It is important that the garlic remains in place during the cooking process.
4.Place the meat at the bottom of the container. Rinse the remaining husks and sprinkle on top.
5.Pour the turmeric and salt decoction into a container.
6.Put on fire. Cook for about two hours.
7. Pull out the sternum. Cool for a couple of hours.
8.Grate with coriander and black pepper powder. Place in an airtight container and close. Keep refrigerated.
Just a couple of hours and the snack is ready to eat. It goes best with sauces: mustard or chili.
Chicken (turkey) breasts stewed in onions
The recipe was once given in the wonderful book “Russian Cuisine in Exile” by P. Weil and A. Genis. But, to be honest, my grandmother cooked this kind of chicken long before I learned to read, and the authors wrote their gastronomic work.
I just changed the recipe a little, using breast instead of chicken pieces. It is convenient to cut it into sandwiches, add it to salads or stews.
The main thing in this recipe is not a drop of water, not a gram of fat!
What do you need:
- 3-4 breasts without skin;
- 2 kg of onion;
- salt;
- peppercorns;
- a little dry thyme.
How to cook:
Cut the onion as desired - into half rings, slices, rings. Wash the breasts and cut into 2 parts. If you have a piece of turkey breast, cut it into pieces of 10-12 cm, so that later it will be convenient to cut the plates into sandwiches.
Place a layer of onion on the bottom of a thick-walled pan, place pieces of breasts on top, salt and pepper, sprinkle with thyme. And again onions, meat. The last layer should be onion.
Remember: not a drop of water, not a drop of fat! Place the pan on the lowest heat you have on your stove. Leave the kitchen and forget about what you're cooking for 2.5 hours.
During this time, the onion will melt, turning into broth. The stewed breast will become juicy. You can leave it in the broth; it will turn into jelly in the refrigerator. You can also store the breasts in foil.
