Brisket in onion skins

Brisket in onion skins is a very soft and aromatic boiled meat with small layers of fat. It can become a full-fledged hot dish or part of homemade sandwiches. One of its main advantages is that it can be stored in the freezer for quite a long time. However, you will definitely eat this brisket in just a couple of days.

How to cook pork brisket in onion skins at home?

This is a very simple cold appetizer recipe that can be prepared for the whole family. Meat lovers should definitely try it. This dish does not require much strength. The only thing you will need is patience.

1. 
   How to cook brisket in onion skins at home? To begin, we prepare all the ingredients: pork belly, onion skins, garlic, allspice, bay leaf, water and salt. The onion must be washed well in cold water. There should be no sand or other dirt left on it. We clean the husks and rinse again in water. You will get 5 grams of peel if you peel about 6 large onions.
2. 
   You can cook the breast on the stove or use a slow cooker. You can cook meat in any container, but you must take into account the fact that onion skins can greatly stain a light-colored pan. Therefore, it is recommended to take dark dishes. Transfer the washed onion skins to a saucepan, add 1 liter of water and turn on the heat. It must be brought to a boil. If you decide to cook everything in a slow cooker, you can simply pour boiling water over the husks.
3. 
   When the water boils, put 5 allspice peas and two bay leaves into the pan, then add salt. As a result, we should have a salt solution in which the brisket will be cooked and salted.
4. 
   Cut the pork into several large pieces and place it in the solution. It is very important that the pieces are completely covered with the saline solution. If you don't have enough brine, add more cold water. However, for 600 grams of meat one liter of water should be enough. Return the pan to the stove again. We need to bring its contents to a boil. After that, put it on low heat and cook for 30 minutes, covering with a lid. Peel three cloves of garlic and cut into small slices. We throw them into the pan 20 minutes after the contents have boiled. In thirty minutes the pork belly will be ready.The signal for you will be an aroma that will fill the entire kitchen.
5. 
   After cooking, let the brisket cool completely. Transfer the meat to the refrigerator for 11-12 hours. In advance, you need to place the brisket along with the other contents of the pan in a small container. It is recommended to use a lid if you do not want the smell of cooked meat with garlic to permeate the entire refrigerator. In this case, the products will acquire a strange and not very pleasant taste.
6. 
   If you cook the brisket in the evening, you will be able to taste this delicious dish in the morning. We take our brine out of the refrigerator. Place the brisket on paper towels and remove excess moisture from it. Pour out the saline solution with all the other ingredients.
7. 
   Peel the remaining three cloves of fresh garlic. Cut them into small pieces with a knife. Rub the meat with garlic. We need to wrap it in parchment paper. You can also wrap the meat in cling film or foil. Place the brisket in the refrigerator for 2-3 hours so that it has time to absorb the aroma of garlic. If you like spicy food, you can rub the brisket again with both garlic and ground pepper or other seasonings of your choice.
8. 
   Brisket can be stored in the refrigerator for several days. If you need it to last longer, simply move it to the freezer. The brisket can be placed on a slice of black bread, and a spoonful of mustard or horseradish can be added on top. Decorate everything with green onions, dill or parsley. Now you can enjoy the taste of this delicious cold snack.

How to cook brisket for 25 minutes in onion skins in a saucepan on the stove?

If you don’t know what delicious appetizer to choose for your holiday table, you should try making this dish. The breast will cook for only 25 minutes, and then will be saturated with the aroma of garlic and various spices. This recipe can easily be called the most delicious, quick and easy to prepare.

Cooking time: 5 hours 30 minutes.

Cooking time: 5 hours.

Servings – 7.

Ingredients:

• Pork brisket – 800 gr.
• Onion peel – 6 gr.
• Cold water – 1 l.
• Salt – 2 tbsp.
• Bay leaf – 4 pcs.
• Allspice – 4 pcs.
• Garlic – 6 teeth.
• Black peppercorns – 8 pcs.
• Ground paprika – 2 tsp.
• Ground black pepper – 0.5 tsp.

Cooking process:

1. We start cooking by preparing the onion peels. We need to peel 7-8 large onions, first rinsing them under running water. We wash the husks again in cold water, removing any remaining sand and other dirt. Transfer it to a saucepan and fill it with water. Place the onion skins over medium heat.

2. Add four bay leaves, two tablespoons of salt, black pepper and allspice to the husks in a saucepan. Mix the contents thoroughly.

3. Let's move on to preparing the pork breast. Many people cut off the skin from it, but it is worth leaving it. With the skin on, the brisket retains its shape much better. As a result, it will become soft, and the breast itself will taste better. We thoroughly wash the meat and cut it into several pieces. For example, into 2-3 parts. Transfer the breast to a small saucepan (preferably dark in color). The water should completely cover the meat. Bring everything to a boil, and then don’t forget to reduce the heat. The brisket will cook for 25 minutes.After this, remove the pork breast from the pan and let it cool (about 20 minutes).

4. In a small deep bowl, mix 6 cloves of garlic, which must be squeezed out in advance using a press, 8 black peppercorns and 2 teaspoons of ground paprika. You can also add other spices to your taste. Mix the resulting mixture thoroughly.

5. Remove excess moisture from the cooled brisket using paper towels. Lubricate the meat on all sides with a mixture of spices and garlic. Now we need to leave the brisket in the refrigerator. Transfer it to a small container. The meat must be covered with a lid, as the aroma of the breast can permeate other products that will be located next to it. Instead of a container, you can wrap the meat in regular cling foil or film. Transfer the pork belly to the refrigerator for 5 hours.

6. Take the meat out of the refrigerator. The finished brisket can be either a hot dish or a cold appetizer. To go with it, chop the tomatoes, black bread and peel a few cloves of garlic. As a result, you get very tasty and satisfying sandwiches. Pork belly is quite a convenient dish as it can be stored for several days. You just need to put the meat in the freezer. Place the breast on a piece of black bread and start tasting. This recipe requires a little time, but the results will pleasantly surprise you. Bon appetit!

The most delicious recipe for pork brisket in onion skins with garlic

Pork cannot be classified as a dietary product, but this recipe contains less than 400 kcal in one serving of the dish.If you decide to take care of your health and go on a diet, but want to treat yourself to something delicious, this recipe deserves your attention.

Cooking time: 14 hours 30 minutes.

Cooking time: 14 hours.

Servings – 6.

Ingredients:

• Pork belly – 700 gr.
• Water – 1 l.
• Onion peel – 6 gr.
• Table salt – 100 gr.
• Bay leaf – 3 pcs.
• Black peppercorns – 5 pcs.
• Garlic – 6 teeth.

Cooking process:

1. Prepare all the ingredients needed for this recipe: onions, pork breast, spices and water. Thoroughly wash 6 large onions to remove sand and other contaminants. We remove the husks from them, transfer them to a deep bowl and rinse well again under cold water.

2. Place the washed husks into a large saucepan. It is not recommended to take dishes with light walls and bottom, as they may eventually become stained. Fill the husk with 1 liter of water. Bring everything to a boil. If you want to save your time, you can fill the husk with already boiled water. When the contents of the pan boil, add 3 bay leaves, 100 grams of salt and black peppercorns. Don’t be afraid to overdo it with salt, as this amount is necessary for the meat to be well salted. Pork breast will not absorb more than it needs.

3. Meat must be chosen very carefully. Fresh pork breast will be pink in color. If you are offered dark meat, it means the animal was already aged. Pork breast must be thoroughly rinsed under running water. Then we put it in a saucepan with the onion skins. You need to immerse the meat so that it is completely covered with water. Bring the contents of the pan to a boil. Then cook everything over low heat for 30 minutes.

4.Peel 3 cloves of garlic. They need to be chopped into small pieces. It is very important to chop the garlic and not squeeze it using a press. We put it on our pork breast 10 minutes before the meat is ready. Remove the onion skins from the pan. We need to wrap the pork breast so that it is well and evenly colored. Then we leave the meat to steep in brine. It is necessary to allow the saline solution to cool, then put it in the refrigerator for 12 hours. Cover the meat with a lid so that the aroma of spices does not spread throughout your refrigerator.

5. Take the meat out of the refrigerator. We simply drain the saline solution, since we will no longer need it. Next, we need to remove excess moisture from the surface of the brisket using paper towels. Press the remaining 3 cloves of garlic. We rub it on our pork belly.

6. The meat must be wrapped in two layers of parchment paper. You can also use food foil. Let the pork breast sit in the refrigerator for 2 hours.

7. When the time is up, take the meat out of the refrigerator and unwrap it. You can brush the brisket with additional seasonings if you wish. Cut it into small slices. This dish can be served either hot or cold. To go with it, cut vegetables and slices of black bread. An interesting fact is that brisket goes perfectly with Borodino bread and green onions. You can also put a spoonful of mustard on top of the meat. The finished brisket can be stored in your refrigerator for 3-4 days. If you want to keep the dish longer, put the meat in the freezer. A simple cut of pork gives you the most delicious snack. Can be served.

Tender brisket in onion skins in the oven in a sleeve

This is a very easy but delicious recipe. For it, you do not need to search and buy a large number of products. You won’t spend much time preparing this dish, but you can please your family with its delicate and juicy taste.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings – 6.

Ingredients:

• Pork belly – 1 kg.
• Sea salt – 2 tsp.
• Ground red pepper – 1 tsp.
• Spices for lard - 1 tbsp.
• Chopped black pepper – 1 tsp.
• Paprika – 1 tsp.
• Garlic – 4 teeth.
• Prunes – 10 pcs.
• Onion peel – 7 gr.

Cooking process:

1. First, rinse the prunes thoroughly under cold water. Then we move the dried fruits into a deep container and fill them with boiling water. The prunes should be allowed to stand for 30 minutes.

2. In a small bowl, mix 2 teaspoons of sea salt, 1 teaspoon of ground red pepper and 1 teaspoon of crushed black pepper, 1 teaspoon of paprika and 1 tablespoon of lard spices. Mix the resulting mixture thoroughly and set it aside.

3. Let's start preparing the pork belly. It is not recommended to cut the skin off the meat, as it will help the dish retain its shape. At the end of cooking, the skin will become soft and the flavor of the brisket will be much richer. We thoroughly wash the meat under water. Dry it on all sides with paper towels. Cut the pork breast into several small pieces. We take a ready-made mixture of spices and salt and grease the meat on all sides with it. Place the brisket on a plate and let it sit and soak for a while.

4. Let's move on to preparing the onion peels. For 7 grams we need about 8 large onions.First we must rinse them under water, removing sand and other contaminants. Peel off the husks and transfer them to a deep bowl. Rinse it again under cold water.

5. Cut 4 cloves of garlic into slices. Place the pork breast in a baking sleeve. Place prunes, garlic and washed onion skins on top. Put the meat in the oven. It should be heated to 200 degrees. Bake the pork breast for 60 minutes.

6. Take the meat out of the oven. Under no circumstances should we cut the sleeve right away. Let the pork belly cool in it for about 20 minutes. If you cut the sleeve, the meat will be dry and baked. In our case, it will come out very juicy. Also make sure that the weight of the meat does not exceed 1 kilogram, as a larger portion may not be cooked completely. Incredibly tasty and tender baked breast is ready. Now you can enjoy its incredible taste and aroma.

How to cook brisket in onion skins with liquid smoke?

This recipe is much healthier than any smoked meats, and also surpasses them in taste. This is a great snack option if you're going on a picnic or don't have time to prepare large breakfasts. The recipe is as simple as possible, as are its ingredients.

Cooking time: 5 hours.

Cooking time: 4 hours 30 minutes.

Servings – 7.

Ingredients:

• Pork belly – 700 gr.
• Salt – 60 gr.
• Ground black pepper – 3 gr.
• Garlic – 14 teeth.
• Bay leaf – 2 pcs.
• Honey – 2 tbsp.
• Onion peel – 50 gr.
• Sumac – 2 gr.
• Liquid smoke – 2 tsp.

Cooking process:

1. Prepare all the necessary ingredients for our dish. We wash 50 grams of onion peels under running water. There should be no sand or other contaminants left on it.Place everything in a large saucepan and fill with water. It is worth making sure that the dishes are dark in color and not stained with onion peel pigment. Place the pan on medium heat. When the water boils, add ground black pepper, 2 bay leaves, salt, sumac, 2 tablespoons of honey and 2 teaspoons of liquid smoke to the pan. Our pork belly will be cooked and salted in this solution.

2. If you want to choose quality pork, just look at its cut. The piece should alternate strips of lard and meat. The brisket should be pink. If there are dark spots on the meat, you should not take this product. Pork breast must be thoroughly washed. You can peel the skin or leave it on. At the end of cooking, it will become soft and will not spoil the taste of our breast. Pat the pork dry on all sides with paper towels. Cut into several large pieces. From 700 grams of meat you will get 3 large pieces.

3. When the water with onion skins and spices boils, put the pork breast into the pan. The meat should be completely covered with brine. If so, you can add water to the saline solution. Place an unpeeled head of garlic on top of the meat, which must be cut in half in advance. Then you need to reduce the heat and cook the meat for 15 minutes.

4. When the time is up, remove the pan from the heat. Leave the meat in the brine for 3-4 hours. During this time it will have time to brew and cool. Then transfer the pork breast into a small container along with the broth and leave it in the refrigerator overnight. Do not forget to cover the meat with a lid, as the aroma of spices can permeate the entire refrigerator and the food that is there.It is better to cook the brisket in the evening, as it will have time to soak well overnight, and in the morning it will be aromatic and tasty.

5. In the morning you can take out the brisket. Transfer the meat to a paper towel and remove excess moisture from it. Simply pour out the salt solution with spices.

6. Chop the remaining garlic using a knife or squeeze it out with a press. Rub it over almost finished meat. Wrap the meat in food foil and put it in the refrigerator for another 2-3 hours. During this time, it will have time to become sufficiently saturated with the aroma of garlic. You can also add other spices to suit your taste. Cut the pork into thin slices. It can be served with fresh vegetables, herbs and slices of black bread. This is a very satisfying snack that both adults and children can enjoy. You won't regret making this simple and delicious recipe. Get started right now.

A simple and delicious recipe for brisket roll in onion skins

If you can't figure out what appetizer to choose for the holiday table, this recipe will be your salvation. It takes a little effort and time to prepare, but the result will surprise even the most picky guest. But the main advantage is that this dish can be prepared several days before the holiday.

Cooking time: 9 hours.

Cooking time: 8 hours.

Servings – 6.

Ingredients:

• Pork breast – 1 kg.
• Salt - to taste.
• Ground black pepper - to taste.
• Dry spices - to taste.
• Mustard powder - to taste.
• Basil - to taste.
• Bay leaf – 2 pcs.
• Onion peel – 10 gr.
• Water – 2 l.

Cooking process:

1. To prepare, we need to take 1 kilogram of pork breast. We rinse it under cold running water.We then remove excess moisture from the surface of the meat using paper towels. The piece should not be very thick, as in this case it will be difficult to wrap it into a roll. The meat needs to be cut crosswise. Do not completely cut off one layer after another.

2. In a small deep plate, mix the spices for our pork breast. Add salt, ground black pepper, dry mustard and basil. You can also add other spices to suit your taste. For example, paprika. Mix the resulting mixture thoroughly.

3. We need to coat the entire area of ​​the pork breast on all sides with spices. You need to rub them in with your hands. Don't be afraid to add a lot of spices. Thanks to them, the meat can be soaked much better and become aromatic.

4. The brisket needs to be rolled into a roll. We start doing this from the side where there is no skin. The roll must be tightly tied with thread in several layers. Then he will definitely be securely connected.

5. Prepare onion peels for our roll. We will need 8 onions. They need to be washed thoroughly, removing all dirt and sand. Then remove the onion skins. Transfer it to a bowl and rinse again under cold water. Transfer the husks to a saucepan. Thanks to it, the roll will acquire an appetizing and golden hue. We send our roll and 2 bay leaves to the husk. Fill the entire contents with water, which should completely cover the roll. Place the pan on medium heat. When the water boils, make it smaller and cook the roll for 2 hours. However, the time may vary depending on the thickness of the meat.

6. When the roll is ready, remove it from the saline solution and let it cool. Then put it in the refrigerator for 2-3 hours. Before doing this, it is recommended to grease the roll with garlic.During this time, the meat will be well soaked and become more flavorful.

7. When the roll is completely ready, take it out of the refrigerator and cut it into thin circles. The dish should be served with fresh vegetables. The roll can be either a hot dish or a cold appetizer. In its cut it looks very beautiful and appetizing. This dish can be prepared for any holiday. You can also decorate it with herbs and then serve. Now your guests will definitely be surprised by your culinary abilities.

Tender and flavorful brisket in onion skins in a slow cooker

If you want to diversify the taste of meat, add various herbs to it, but at the same time save your time, the option of cooking brisket in a slow cooker is ideal for you. Thanks to this recipe, the meat turns out very tender, aromatic and rich in flavor.

Cooking time: 14 hours 30 minutes.

Cooking time: 12 hours.

Servings – 8.

Ingredients:

• Pork breast – 1 kg.
• Garlic – 10 teeth.
• Water – 1 l.
• Onion peel – 80 gr.
• Carrots – 1 pc.
• Bay leaf – 1 pc.
• Ground black pepper – 3 pinches.
• Salt – 1 tbsp.
• Oregano - to taste.
• Paprika - to taste.
• Provençal herbs - to taste.

Cooking process:

1. It is necessary to approach the choice of meat very responsibly. The pork should be pink. If there are dark spots on the meat, it means the animal was not very young. This product is not recommended to be purchased. We wash the pork belly under running water. Place it on paper towels and dry it, removing excess liquid from it.

2. Wash the carrots and peel them. Cut into small thin strips. Peel the garlic and chop it.

3. Using a sharp knife, make small pockets over the entire surface of the pork breast.We place chopped carrots and garlic in these recesses.

4. In a small bowl, mix salt, paprika and pepper. Mix everything thoroughly. We rub the resulting mixture into our meat, distributing it over all areas of the brisket.

5. Rinse the bulbs under running water. We need to remove any dirt that may have remained on them. Peel the husks and transfer them to a plate. We wash everything thoroughly again. Now the husks need to be dried and divided in half. We immediately put one part into the bowl of our multicooker. Place the pork belly on the husk. On top of it we place garlic, cut into thin slices, and a bay leaf. The brisket must be covered with the second part of the onion peel. You need to boil the water in advance and add the remaining salt to it. Pour the salt solution over our pork belly and onion skins. Select the “High Pressure” mode and leave our meat for 30 minutes. When the program ends, the multicooker will release steam on its own.

6. Take the meat out of the slow cooker and transfer it to a plate. You need to wait until the pork breast has cooled completely. Then we wrap the meat in food foil or film. Place the brisket in the refrigerator and leave until the next day.

7. Take out the already chilled meat and sprinkle it generously with Provençal herbs. You can also use other spices that are meant for meat. Let the breast brew and soak in the aroma of herbs. Then wrap the meat in a bag or cling film and put it back in the refrigerator for 2-3 hours. During this time, the meat will become more aromatic and acquire a rich taste.

8. When the meat is completely cooked, take it out of the refrigerator and cut it into small pieces.This appetizer can be served with fresh vegetables, herbs and black bread. The brisket can stand in the refrigerator for 2-3 days. If you want the meat to last longer, you should put it in the freezer. From simple products you get tasty and aromatic meat, which will be a good dish for dinner or a snack. Enjoy!

How to pickle brisket in onion skins at home?

This cooking option is simply ideal if none of the previous recipes suited you. You don't have to wait all night to taste the results of your labors. Just a couple of hours of waiting, and you get just perfect meat that will make you cook this recipe again.

Cooking time: 6 hours.

Cooking time: 5 hours.

Servings – 8.

Ingredients:

• Pork belly – 1 kg.
• Salt – 2 tbsp. l.
• Water – 1 l.
• Onion peel – 20 gr.
• Bay leaf – 2 pcs.
• Allspice black pepper – 0.5 tsp;
• Coriander – 10-12 pcs.
• Garlic – 8 teeth.
• Paprika – 1 tsp.
• Ground chili – 1/3 tsp.
• Dried Provençal herbs – 0.5 tsp.

Cooking process:

1. For this dish we will need a lot of onion peels. Do not be afraid to use more of it than indicated in the recipe, as it gives the meat a bright and rich color. We will need the peels of 9-10 large onions. You can also leave it in advance when you cook something with this product. The bulbs must be washed very thoroughly to remove sand and other contaminants. Then let them dry a little and remove the husks. Transfer it to a bowl and rinse thoroughly again. To accurately remove soil residues and dust from the husk, you can fill it with heated water and leave for 10-15 minutes.

2. Transfer the husks to a saucepan.Fill it with 1 liter of water. To prepare this dish, take the dishes that you don’t mind. Chances are, the sides of your pan will turn brown and you won't be able to clean it off. When the water boils, add salt and mix everything. Don't forget to taste the saline solution. Don't worry if the water turns out to be very salty: this will not affect the taste of the meat.

3. Add our spices to the brine: black allspice, paprika, coriander, ground chili, and bay leaves. Now cook the husks for 10 minutes. During this time, the aroma of spices should be revealed. We will place the pork breast in an already aromatic salt solution.

4. It is better to buy meat from a trusted person, as they may sell you a product that is not of very good quality. Pay attention to the color of the pork breast. It should be pink, without darkening. Good pork will have alternating layers of meat and fat. The brisket should be rinsed and then dried with paper towels. We use a knife to scrape off the brown soot from the skin. This is a very important step that cannot be missed. The skin of the meat must be clean. Then rinse the pork belly again.

5. Place the meat in an already aromatic and boiling salt solution. The brine should completely cover our meat. If there is not enough, add more water and salt. When everything boils, foam will appear on the surface that does not need to be removed. Cover the pan with a lid and turn the heat to low. So we cook our pork breast in onion skins for 40 minutes.

6. Cut three cloves of garlic into small pieces. Add them to the pan and let the contents boil for another 15 minutes. In general, it will take you about an hour to cook the meat.This time may also vary depending on the size of the pork breast.

7. When the brisket is ready, remove it from the saline solution and transfer it to a plate. Let the meat cool. Now, thanks to the onion skins, it will turn burgundy in color. If you want the brisket to be aromatic and rich in flavor, you need to rub it with a mixture of the remaining spices. In a small bowl, mix black pepper, paprika, chili, and also add Provençal herbs. Grind the remaining garlic using a grater or squeeze it with a press. Mix it with spices. Lubricate our brisket on all sides with the resulting mixture. You need to rub thoroughly so that nothing falls off.

8. Wrap the meat in food foil or film. Place it in the refrigerator for 3 hours. You can also put it in the freezer, but a chilled brisket tastes much better than one stored in the freezer. When time has passed, we take the pork breast out of the refrigerator and try what we got. It can be cut into small pieces and served with mustard, green onions and, of course, bread. The pork belly is so flavorful and so soft it cuts like butter. Meat lovers will definitely appreciate this recipe. Therefore, you should start preparing it right now.