Beef, pork, chicken and lamb brisket are classified as low-end meat products. The economical part of animal carcass can serve as a basis for dishes of both everyday and festive nature. The high energy value of brisket allows to satisfy hunger and get enough for a long time..
In turn, nutritionists violently support such a method of cooking meat as roasting: meat is not so calorie, but no less tasty than during frying. Evenly baked tender meat with melted fat and light golden crust, and you have not salivated?
How to choose quality brisket on the market or in the supermarket?
Perhaps the main question that worries any chef: where and how to find a quality product? The first guideline for determining a good brisket is the packaging: is it present or not?
When choosing between chilled and frozen meat, give preference to the first: a product stored at about zero does not change its structure, while meat that can be frozen does not lose its original juiciness and elasticity..
If there is no possibility to purchase chilled brisket, pay attention to the appearance of the frozen piece: snow and blood ice stains indicate undesirable repeated freezing..
Regardless of the type of meat – pork, lamb, beef – there are a number of common characteristics that help to instantly determine among the many carcasses a “leader in quality”.
Thus, the shade of meat should vary from pink to light red, and the internal intermuscular fat – pure white. Burgundy-brown color of meat and yellowish shades of fat indicate the old age of the slaughtered cattle, and it is extremely difficult to get from the old meat, a tender dish..
Do not be afraid to check the meaty piece for flabbiness – stick with your finger: if the dent quickly returns “to its fullest”, then the quality is at its best. Avoid sticky meat stored in pools of blood. Meat products dried by the action of wind and oxygen are better and better than any other liquid that is stale in additional washing out juices..
Before you put the meat in the oven …
So, the meat is ready, the cutting board and the knife set too. The following actions? In fact, there are a lot of secrets about how to make meat juicy and tasty, but the needs of a truly high-quality meat product are limited to salt and pepper, mother nature has already taken care of the other tastes.
Hard and old meat requires more time than a young lamb, calf or pig carcass. Stewing, boiling or roasting unprocessed meat can take from 3 to 6 hours, which is prohibitively large for a hungry family or guests. It is at such moments that two culinary accelerators come to the rescue of the hostesses: pickling and beating..
The process of marinating is the processing of meat with an acidic medium (lemon juice, wine, vinegar). After lying for several hours in the marinade company, the meat fibers not only become softer, but also acquire a special taste. By the way, the special taste of pickled is interrupted by natural notes of fresh meat – world-famous chefs oppose this method.
Beating is the second option for turning hard meat into the most delicate dish. The main task is to break the upper muscle fibers, giving the product hardness. However, this method has its own nuance: only meat pieces sliced across the muscle fibers should be beaten with a hammer. Otherwise – write gone.
Taste in simplicity: pork belly in the oven
This recipe is distinguished by its elementary method of cooking baked pork belly: in order to get a delicate and nourishing meal, there is no need to acquire additional baking devices (foil or sleeve). The list of ingredients for a dish is also notable for its simplicity and modesty:
- A piece of pork belly;
- Set of favorite spices;
- 3-6 cloves of garlic;
- Large carrot.
Pre-washed and dried breast, marinated or hammered out of necessity, scooped up with finely chopped garlic and carrot strips, generously sprinkled with spices..
Things are easy: put stuffed brisket down into a skillet or pan, send to an oven heated to 180-200 degrees Celsius and bake for 1.5-2 hours depending on the temperature in the oven.
Pork tenderloin cooked in foil
Tender brisket meat, seasoned with spicy aroma of garlic and bay leaf. Spending on cooking pork belly no more than 2.5 hours, you can get the dish, which will be delighted with the whole family!
- Pork belly – 1.5 kg;
- Garlic – 1-3 heads;
- Bay leaf – 4 pcs .;
- Salt – 1 tsp;
- Black pepper – ½ tsp;
In the prepared meat piece we make an incision and put garlic-laurel mass into the “pocket”. She also flesh meat on all sides.
Next, rub the product with salt and pepper, sprinkle on request with a mixture of your favorite spices..
It remains to place the meat on a lined baking sheet with foil and wrap it in a “coat” of several layers of foil.
Cook the dish in an oven heated to 180 degrees for 2-3.5 hours. That’s all – pork belly, baked in oven in foil, ready to be served.
Potato-pork improvisation in the sleeve
Love to taste fried potatoes, but the stomach or diet does not allow? Rather, write down this useful, from the point of view of proper nutrition, recipe of pork belly baked with potatoes.
Components of the future dishes:
- Pork belly;
- Salt, pepper, spices;
- Sunflower oil.
So, how to bake pork brisket in the oven in a sleeve with potatoes? At the first stage it is necessary to prepare potatoes: peel, cut into quarters and boil in boiling water for ten minutes.
The cooled vegetable should be sprinkled with oil and sprinkled with spicy mixtures. Pickled, hammered or fresh brisket are served with garlic-spicy processing, placed in a sleeve and sent to the oven.
An hour later, we get a semi-finished creation, we supplement it with potato pieces and again place it to bake for 30-60 minutes at a temperature of 180-200 degrees C.
Baking chicken in the oven
However, the secret recipe for tasty and low-calorie chicken breast, baked in the oven, is available. Meet!
- Chicken Breast – 4 pcs .;
- Garlic – 3 cloves;
- Red pepper – 1 pc;
- Parsley – 1 bunch;
- Spices and spices – to taste;
- Olive oil – 2 tbsp. spoons.
We clean the chicken breasts from the skin and bones, rub with mixtures of spices and herbs. In a separate container with a blender, bring red pepper, garlic and parsley to a smooth mass, to which add olive oil.
Vegetable mixture used as a coating for meat. Form for baking pour 2 tbsp. spoons of water, place the meat in it and bake for 25-30 minutes.
The amazing recipe for baked beef
The most common ways to cook beef brisket are stewing or boiling, which make it possible to give a hard cut a soft texture. In the meantime, Texas residents do not represent their barbecue parties without baked beef.
You can cook juicy and soft beef brisket at home, without leaving the kitchen of a city apartment, from the following set of products:
- Beef brisket – 1.5 kg;
- Onions – 2 pcs .;
- Garlic – 5-7 cloves;
- Worcester sauce – 2 tbsp. spoons;
- Spices (best dried chilli), thyme, salt and black pepper – to taste.
We wash the whole piece of beef, remove the excess foil and dry it. Next, we add salt and pepper..
Put the brisket on the pan covered with foil for baking with meat upwards. If there is a desire to give a piece of beef meat flavor, pour it with sauce. Dressed with hot peppers and onions, garlic and thyme.
“Packing” the dish by creating an envelope of foil.
We preheat the oven to 120 degrees Celsius (yes, low temperature) and send it to the beef semi-finished product for 7-9 hours (no, there is no error).
Juicy lamb brisket with vegetable stew
Lamb boldly called the most difficult to cook meat. Is there really no easy way to make tender, sheep meat melting in your mouth? – mistresses sigh heavily. There is! He is in front of you.
- Sheep brisket – ½ kg;
- Bulbs – 2 pcs .;
- Garlic – 3 cloves;
- Carrot – 1 pc .;
- Parsley – 1 bunch;
- Leek – 1 pc .;
- Sweet pepper – 1 pc .;
- Eggplant – 1 pc .;
- Apple juice or dry wine – 200 ml;
- Salt and spices.
Washed, dried and chopped lamb meat is fried in a pan with spices. Cook the stew from the vegetables in the recipe.
In a deep ceramic container we combine them with meat, salt and pepper. Add whole garlic cloves. Fill with juice or wine. The first hour we cook the dish at a temperature of 180 degrees Celsius, and the remaining 2-3 hours – at 160 degrees.
If you adhere to proper nutrition, it is advisable to dilute heavy meat with vegetables: stewed, fresh, grilled or baked..
No less tasty garnish will be your favorite cereals or mashed potatoes. If for some reason cooked brisket is dry or hard, add it with mustard or cranberry sauce..
The brisket baked in the oven is good because the uneaten remnants of the dish can be sent to the refrigerator and, after taking them in a couple of days, serve them as thin slices-snacks.
Caramel pork Gridinka, baked under a great sauce, from a famous chef. Watch the video recipe with the tips wizard:
It remains to enjoy the meat of incredible taste, catch the admiring glances of those who eat and listen to their fair praise. Enjoy your meal!
- 1 How to choose quality brisket on the market or in the supermarket?
- 2 Before you put the meat in the oven …
- 3 Taste in simplicity: pork belly in the oven
- 4 Pork tenderloin cooked in foil
- 5 Potato-pork improvisation in the sleeve
- 6 Baking chicken in the oven
- 7 The amazing recipe for baked beef
- 8 Juicy lamb brisket with vegetable stew