Brisket baked in foil with garlic and spices

What is so attractive about brisket baked in the oven? When a hot piece of meat, emitting a magical aroma of spices and herbs, just touches our tongue, processes are instantly launched in the brain that activate the pleasure center. Man, as you know, eats with his eyes, and we eat with delicious recipes!

For the perfect oven-baked dish, a medium to thick cut of brisket with alternating layers of fat and meat is best.

Ingredients:

mustard beans (French) - 3 tbsp. l.;
garlic cloves - 10 pcs.;
high-quality pork belly - 1 kg;
salt, spices and seasonings selected according to preferences;
laurel leaves - 2 pcs.;
vegetable oil - 30 ml.

Cooking method:

The main element that forms the special taste of meat is the marinade. In our recipe, mustard beans will add a piquant touch. Pour all the selected seasonings into a bowl, crumble the bay leaves, and squeeze the garlic cloves through a press. Pour the ingredients with French spice, season the mixture with vegetable oil and salt, and mix the mixture thoroughly.
We free the brisket from the films, wash it under running water, and pat it well with paper napkins. Lubricate the product with the resulting marinade and keep it in the refrigerator for at least 6 hours.
Wrap a piece of meat in a double layer of foil, pour in the rest of the sauce, and put it in the oven for an hour and a half (180 °C). For uniform heat treatment, we always use medium heating temperature. At the end of cooking, open the paper and fry the piece until golden brown.

Brisket baked in foil is a delicious dish and a great decoration for any holiday table!

Meat with root vegetables and vegetables baked in a cooking bag is a great homemade option.

Grocery list:

potatoes - 10 pcs.;
garlic cloves - from 7 pcs.;
pork belly - 1.5 kg;
oil (olive or sunflower);
onion - 2 heads;
salt, seasonings, spices.

Preparation procedure:

For this dish we buy rib meat. Salt and pepper the brisket and coat with chopped garlic. We give the product half an hour so that it has time to absorb the aromas of the marinade.
Peel the potato tubers, cut into large slices, add a little salt, and sprinkle with oil. We peel the onion and chop it into half rings.
Place the sleeve on a baking sheet, place the meat in it (skin side down), surround the pork with root vegetables and onions. Don't forget to pierce the top of the bag in several places so that it doesn't burst from the steam. We tie the ends of the package and place the pork in the oven for an hour (200°C).

Carefully cut the sleeve, serve the brisket with hot potatoes with herbs and vegetables.

Oven baked turkey breast is good on all sides. The meat of this bird is pure protein, which is absorbed by the body by 99%!

List of components:

leaves of cilantro, mint, parsley - 5 tbsp. l.;
garlic cloves - 2 pcs.;
turkey breast - up to 1 kg;
lemon juice, olive oil - 60 ml;
ground cumin, black pepper, salt - ½ tsp each;
white wine - 140 ml.

Cooking method:

Place all ingredients except meat into a blender bowl. Mix the mixture until a homogeneous marinade is formed.
Place the turkey breast in a container and fill with the mixture. Completely immerse the product in the aromatic sauce and rub well into the meat. Close the dish and leave it in the refrigerator for a day.
Remove the poultry breast from the marinade, place it on a baking sheet, and bake for up to 40 minutes at 180°C.
Pour the remaining fragrant mixture into a saucepan, boil for up to a quarter of an hour, until the volume of the composition is almost halved. Salt the already cooled mixture.

Serve turkey cooked with lemon and herbs along with aromatic gravy.

Beef brisket baked in the oven

The presented recipe leaves no doubt about how delicious it is to bake brisket for the holidays.

Required ingredients:

slices of bread - 6 pcs.;
bacon - 120 g;
boiled and raw eggs - 5 pcs.;
brisket - 2.7 kg;
ready minced meat (chicken or beef) - 500 g;
whole milk - 0.7 l;
semolina - 20 g;
vegetable oil;
bulbs - 2 pcs.;
a bunch of dill;
Greek fenugreek, paprika, ginger, nutmeg (grated) - 1 tsp each;
salt.

Cooking features:

We wash the beef brisket, dry it with paper napkins, “arm ourselves” with a sharp knife, make a deep cut in the meat (not to the base of the piece) in the form of a “pocket”. We sew it up on both sides, leaving a small hole for the free entry of a tablespoon.
Saute the peeled and finely chopped onion in oil until it becomes soft. Soak bread in milk. Chop the hard-boiled eggs into cubes.
Place pieces of transparent onion, semolina, squeezed bread, raw yolks, chopped eggs, fenugreek, grated nuts, and ginger into the minced meat.
Beat the lightly salted whites, add them together with the chopped herbs to the rest of the ingredients, mix everything thoroughly.
We stuff the beef with the resulting mixture, making sure to sew up the hole. Place the decorated meat on a baking sheet lined with foil, sprinkle the product with pepper and thyme, and cover with thinly sliced bacon. We tightly connect the ends of the paper, send the workpiece to the oven for 7 hours (120 °C). To get the most tender, melt-in-your-mouth brisket, we use the low-temperature baking method.

At the end of cooking, we open the metal paper to get the most delicious, fabulously appetizing crust.

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:

mix spices or any herbs whose taste you desire in a meat dish in a container;
Rub the mixture onto an already marinated piece of meat;
grease with vegetable oil, place the bottom layer of thinly chopped onions (in circles or half rings);
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.

In onion skins

An original way to prepare delicious brisket. At the same time, onion peels act as an excellent natural dye.

List of products:

laurel leaves - 2 pcs.;
cloves of garlic and peppercorns - 4 pcs.;
pork belly - 500 g;
soy sauce - 40 ml;
filtered water - 500 ml;
onions - (5 pcs.) and peel (5 g);
lemon;
table salt - 100 g;
liquid smoke.

Cooking process:

Our dish requires a good handful of clean husks. This is approximately 7 peeled onions. Be prepared for some serious staining on the inside of your cookware.
Place the dry mixture in a saucepan, add water, and heat to a boil. Add laurel leaves, soy sauce, juice of half a lemon, a pinch of salt, peppercorns, chopped garlic, a few drops of liquid smoke. Bring the mixture to a boil, cook for 15 minutes.
Cut the brisket into small slices and immerse in the cooled mixture. Place the pork in the refrigerator for an hour and a half. This time is enough for the meat to become saturated with the aromas of herbs and spices and take on a bright, rich red hue.
We extract the product from the onion composition, remove excess moisture with napkins, and place it on a baking sheet lined with foil. Sprinkle each piece of meat with sliced onion rings and cover the food with metal paper. We do this in such a way that the juice does not leak out onto the wrapper. Bake the brisket for an hour (180°C).

It turned out to be a wonderful appetizer, very similar in appearance to smoked meat.

Adviсe

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, you should take into account 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.

Pork belly baked in foil in the oven is a very tasty and juicy meat dish that is fragrant with garlic and onions, as well as a variety of spices. When chilled, such meat is perfectly cut and is a wonderful alternative to sausage, because it is completely natural, without any additives or preservatives. Make this brisket recipe, it's so delicious!

In beer marinade

The main secret to properly baking brisket in the oven is not to overcook the product and check its readiness in time.

Ingredients:

pork (preferably ribs with skin) - 1 kg;
vegetable oil;
light beer - 0.4 l;
salt - 1 tbsp. l. without slide;
pepper - 1 tsp;
garlic cloves - 3 pcs.;
rosemary.

Cooking:

Using a knife with a thin blade, make cuts in the meat from the side of the ribs. We stuff the formed cavities with garlic cloves. Treat the piece with salt and pepper, fry in oil, browning on all sides, except for the area with the skin.
Place the meat in a mold, sprinkle with rosemary, pour in beer, and put in the oven. Bake covered for 60 minutes at 200°C.

Cut the slightly cooled (cold) pork into portions, serve with mustard and fresh bread.

Pork belly baked in foil

Pork belly baked in foil can be served as a main hot dish or as cold cold meat on a holiday table. Preparing it is very simple: the preparation process takes about 10 minutes, and the rest will be done by the oven. The brisket turns out spicy and very flavorful. The more time passes before consumption, the better its taste will be.

Recipes. The world of cooking12.23Recipes and hobbies

Ingredients:

pork belly piece about 1 kg;
garlic 3-4 cloves;
paprika, suneli hops, coriander grains, black peppercorns, ½ teaspoon each;
salt to taste;
dried chili pepper 1 pc.

Preparation:

Cut the garlic into slices.
Mix all the dry spices in a mortar and grind until smooth.
Finely chop the dried chili peppers.
Rinse the pork belly and pat dry with paper towels.
Make shallow cuts on the brisket and stuff with garlic. If necessary, tie the brisket with string.
Rub the brisket with salt and spice mixture.
Place the brisket on two layers of foil and sprinkle with chopped chili peppers.
Wrap the foil tightly so that there are no holes.
Place the brisket on a baking sheet and place in an oven preheated to 200 degrees for 20 minutes.
After a while, reduce the temperature to 160-170 degrees and bake for another 1.5 hours.
After the time has passed, turn off the gas and leave the brisket in the oven for another 15-20 minutes.
Unfold the foil, drain excess fat from the brisket and leave to cool. Or cut into pieces and serve hot.

Bon appetit!

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Lamb breast baked with vegetables

When such a colorful “company” as lamb brisket, potatoes and fresh vegetables gathers in the oven, the family dinner promises to be the most appetizing and delicious.

Grocery list:

onions - 4 pcs.;
tomatoes - 3 pcs.;
lamb - 500 g;
vegetable oil;
carrots - 3 pcs.;
sweet pepper - 1 pc.;
eggplant;
salt, spices (thyme, rosemary).

Cooking technology:

We clean the brisket of excess fat, films and tendons. We wash the product, blot it with napkins, pepper and salt, marinate for an hour.
Divide the eggplants into slices, sprinkle with salt, place in a bowl, leave under pressure for 30 minutes, then drain the dark liquid. In this way we rid the fruit of possible bitterness.
Wash and clean the vegetables. Cut the onion into rings, tomatoes and carrots into round slices, potatoes into large pieces. Place the ingredients of the dish, including pieces of eggplant, in a small bowl, add salt and sprinkle with seasonings.
Pour oil and water (a quarter cup each) into a mold with high sides, place the lamb brisket in the liquid mixture, and place aromatic vegetables around it. Bake for 1.5 hours at 200°C, remembering to cover the food with foil. Remove the paper 15 minutes before the end of the process.

We adjust the composition of vegetables according to personal desires and preferences. It will be delicious in any case!

Cooking process

Rinse the brisket under cold water and dry with a paper towel.

Rub the brisket with salt, I use garlic salt for this.

Cut the peeled onion into small cubes. After making small cuts on the brisket, insert 3 cloves of garlic, peeled and cut into small pieces. Pass 2 cloves of garlic through a press and rub over the entire surface of the meat. Rub paprika, dry adjika (or other spices to taste) and ground black pepper into the brisket.

Sprinkle the brisket on top with diced onion, black peppercorns, and lay out bay leaves. Spices, onions and garlic will make the meat very flavorful. Place the brisket on the foil, skin side down, close the edges of the foil tightly and leave to marinate for 1 hour.

Place the marinated brisket in a preheated oven and bake for about 1 hour at 180 degrees.

We take the finished baked pork belly out of the oven and carefully, so as not to burn ourselves, open the foil. Juice forms in the foil, it needs to be drained, and the meat is cut into pieces and served hot, seasoned with rosemary sprigs.

Baked brisket can be served not only hot, but also chilled. Chilled meat, cut into thin slices, can be served as a cold appetizer or instead of sausage for a sandwich. Pork belly baked in foil in the oven turns out incredibly tasty, aromatic and appetizing!

I recommend trying it and bon appetit everyone!

Roast pork belly roll

This incomparable dish is best prepared at home using fresh and high-quality ingredients.

Required components:

fennel seeds - 2 tbsp. l.;
garlic cloves - 3 pcs.;
olive oil - 30 g;
pork belly - 2 kg;
lemons - 2 pcs.;
pepper, thyme (a large bunch), salt (preferably sea salt).

Cooking method:

Be sure to fry all the spices without oil, grind them in a mortar, adding a pinch of sea salt and half a bunch of thyme. We use exclusively leaves of the plant. This is the only way to reveal the whole bouquet of aromas and flavors of spices. At the end of the process, mix the composition with two tablespoons of olive oil.
Place a piece of meat on a cutting board, rub with the prepared spicy mixture, sprinkle with the remaining thyme leaves. We roll the layer with the filling into a tight roll, tie it with thread, and send it in a sealed container to the bottom shelf of the refrigerator.
We marinate the pork belly overnight, then rub the product with salt, treat it with olive oil, and send it to the oven. For the first half hour, bake the dish at 200°C, then pour lemon juice over the roll, reduce the heat to 180 degrees.
We continue cooking for another 2 hours, then return to the original temperature. Keep the brisket for the next half hour to form a golden crust.

We take the roll out of the oven and leave it warm for about twenty minutes. Serve a fabulously tasty dish with your favorite side dish and fresh vegetables.

Brisket baked in the oven is always a desirable, never boring dish, and each dish is filled not only with a variety of products, but also with our endless love.

Pork brisket in the oven: recipe for a roll with nuts for the holiday table

This dish will appeal to all meat connoisseurs - it has a spicy taste, as well as pleasant aftertaste notes, which are ensured by the presence of nuts. In addition, there is another highlight: in addition to pork, chicken meat is also used. The roll can be served at the holiday table as an unusual appetizer or used on sandwiches instead of sausage. The only drawback of the recipe is the large amount of time and labor required for preparation.

Ingredients:

pork belly – 1.3 kg;
chicken fillet – 200 g;
walnuts – 100 g;
garlic cloves – 3 pcs.;
hard cheese – 50 g;
mixture of herbs - 1 teaspoon. spoon;
salt.

Cooking method:

If you have a very thick piece of brisket, you will have to cut it horizontally into 2 layers. If not, just hammer on both sides to make it softer and a little thinner.
Mix the injuries with salt and rub the brisket with it.
Cut the garlic into thin slices. Make cuts in the meat and insert the garlic there.
Wrap the brisket in cling film and refrigerate overnight. If time allows, you can wait a whole day.
Grind the walnut kernels and distribute evenly over the brisket on one side.
Roll the rolling pin on top several times.
Grate the cheese finely, and grind the chicken fillet in a food processor. Add salt and mix with cheese.
Distribute this mixture thinly over the brisket.
Roll into a roll and tie with kitchen string.
Wrap the brisket in foil and place in a deep baking pan. Cook at 200 degrees for 2 hours.
Let the meat cool in the oven, place in the refrigerator for an hour. After this, you can take it out of the foil and cut 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 oven temperature to 220–230 degrees and bake the meat for another 15–10 minutes until a crispy crust forms on top.

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.