The brisket is a relatively cheap part of a pig's carcass, and at the same time, the dishes from it turn out to be delicious and very satisfying. In addition, pork belly in the oven is also quite useful, since a large amount of fat is melted during baking.

Oven baked pork belly with spices

Even a novice cook can easily cope with the preparation of such a simple recipe. The result will exceed all expectations.

Only a couple of ingredients are used to prepare a hearty meal:

• 1 kg of brisket;
• spices and salt.

Step-by-step cooking instructions:

1. The main ingredient is washed and then dried with paper towels.
2. Favorite spices and salt are mixed in a bowl.
3. A whole piece of brisket is carefully rubbed with a spice mixture, then placed in a baking dish, which is placed in an oven preheated to 180 ° C for 60 minutes.
4. The finished product is cut into plates, which are immediately served on the table.

Cooking in foil

Before preparing a 1 kg brisket in foil, you should additionally take:

• a head of garlic;
• salt and ground pepper.

Sequence of actions:

1. The brisket is washed, dried, and also freed from cartilage or ribs, if any.
2. Garlic passed through a press, as well as salt and spices are mixed in a bowl.
3. The resulting mixture is rubbed on a piece of pork, which is wrapped in foil several times.
4. The brisket in foil is sent to an oven preheated to 180 ° C, where it is baked for 60 minutes.
5. After the specified time, the meat remains in the closed oven for another 30 minutes, after which the dish in foil is sent to the refrigerator for 3 hours.
6. The cooled product is cut into thin slices, which are laid out on a plate and served to the table.

How delicious to bake up your sleeve

Appetizing brisket is perfect for serving a festive table.

To execute the recipe, it is enough to prepare:

• 1 kg of brisket;
• lemon;
• a head of garlic;
• a stack of vegetable oil;
• greens;
• spices and salt.

Basic steps of cooking:

1. The meat piece is washed and dried with paper towels, which absorb excess liquid well.
2. Peeled cloves of garlic are divided into thin plates, which are stuffed with brisket.
3. Juice is squeezed out of the lemon.
4. A thick gruel is prepared from aromatic spices, salt, juice and sunflower oil in a separate bowl.
5. The meat is rubbed with a spicy mass, after which it is placed in a sleeve, which is tied tightly on both sides.
6. The brisket is baked for 80 minutes, the last 20 of which - in the cut sleeve, so that the brisket takes on a beautiful toasty appearance.

Pork brisket roll in the oven

A roll made from brisket can easily replace sausage and other meat products that we are used to taking in the store.

It is enough to acquire:

• 1 kg of brisket;
• a head of garlic;
• a mixture of peppers;
• salt.

The cooking stages consist in performing the following manipulations.

1. Pepper is poured into a mortar, where it is thoroughly ground. Then the spice is mixed with salt.
2. The meat is washed well, after which cuts are made in it with a "diamond" for the garlic.
3. The garlic is peeled and divided into plates, which are stuffed with the meat product.
4. The brisket is rubbed with a mixture of spices and salt, and then rolled into a roll, which is fixed with threads.
5. The roll is placed in foil, in which it is baked for 2 hours at 170 ° C.
6. After the specified time has elapsed, the product is removed from the oven so that after cooling down at room temperature it can be sent to the refrigerator for 3 hours.

With vegetables

The brisket baked with a variety of vegetables turns out to be especially juicy and healthy.

This appetizer will become a reminder of the bright summer when the closest people gathered for a picnic.

A dish is being prepared from:

• 600 g brisket;
• 3 zucchini;
• 2 bell peppers;
• bulbs;
• 3 heads of garlic;
• pink tomato;
• 5 carrots;
• 30 ml soy sauce;
• the same amount of rice vinegar;
• olive oil;
• spices;
• greens and yogurt.

Progress:

1. A marinade is made from the head of garlic, spices, salt, vinegar and soy sauce, with which the brisket, cut into portions, is seasoned.
2. The onion is cut into half rings, the zucchini and pepper - into cubes, carrots - into strips, garlic - into slices, tomato - into slices.
3. After 3 hours, zucchini, ½ onion, ½ garlic, carrots, ½ onion, peppers, tomatoes, ½ garlic and brisket are stacked in a baking dish.
4. The contents are sprinkled with oil, seasoned with marinade and covered with foil, after which the dish is baked for 60 minutes until tender.
5. Before serving, an appetizing dish is crushed with chopped herbs and seasoned with yogurt.

We bake with potatoes

Potatoes are a versatile side dish suitable for various meat and fish dishes. In order to save time, a hearty lunch can be prepared by baking 1 kg of brisket along with the same amount of potatoes.

In addition, you will need:

• salt;
• sunflower oil;
• spices;
• ground pepper.

Cooking method:

1. Potato tubers are peeled and cut into several pieces, which are boiled in salted water for 10 minutes. After that, they are removed on a paper towel, where they are sprinkled with oil and sprinkled with spices.
2. A spicy mixture is prepared from salt and spices, with which the brisket is rubbed.

• 1.5 kg of meat;
• 200 g onions;
• heads of garlic;
• shots of Worcester sauce;
• mixtures of black and red peppers;
• a small amount of thyme.

Stages of preparing a dish:

1. The meat is washed, freed from cartilage and rubbed with spices.
2. Garlic cloves are cut into slices.
3. In the brisket, incisions are made into which the garlic is embedded. After that, the product is placed in a fireproof mold covered with foil.
4. The onion is cut into rings.
5. The brisket is poured with sauce and then covered with chopped onions.
6. The workpiece is covered with foil, after which it is sent to the oven for 1.5 hours.

Beef, pork, chicken and lamb brisket are classified as budget meat products. The sparing part of the carcass of cattle can serve as the basis for dishes of both everyday and festive character. The high energy value of the brisket allows you to satisfy hunger and fill you up for a long time.

In turn, nutritionists fiercely support such a method of cooking meat as baking: meat is not as high in calories, but no less tasty than when frying. Evenly baked tender meat with melted fat and a light golden crust, are you still salivating?

How to choose a quality brisket in the market or supermarket?

Perhaps the main question that worries any chef is: where and how to find a quality product? The first guideline for determining a good brisket is packaging: is it present or not?

When choosing meat, pay attention to the brisket packed in a vacuum, and if you have a familiar butcher, then feel free to take the meat off your hands.

When choosing between chilled and frozen meat, give preference to the first: a product stored at a temperature of about zero does not change its structure, while meat that can be frozen loses its original juiciness and firmness.

If there is no opportunity to purchase chilled brisket, pay attention to the appearance of the frozen piece: snow and blood ice drips indicate unwanted repeated freezing.

Regardless of the type of meat - pork, lamb, beef - there are a number of common characteristics that help to instantly identify the "leader in quality" among the multitude of carcasses.

So, the shade of the meat should vary from pink to light red, and the internal intermuscular fat should be pure white. The burgundy brown color of the meat and yellowish tints of fat indicate the old age of the slaughtered cattle, and it is extremely difficult to get a delicate dish from old meat.

Do not be afraid to check the meat piece for flabbiness - poke your finger: if the dent quickly returns "to square one", then the quality is at its best. Avoid sticky meat stored in pools of blood. Meat products dried under the influence of wind and oxygen are in every way better and of better quality than those lying in additional liquid washing out juices.

Before you send the meat to the oven ...

So, the meat is ready, the cutting board and the set of knives too. The following actions? In fact, there are many secrets on 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 rest of the taste.

Tough and aged meats take longer than a young lamb, calf or piglet. Stewing, boiling, or roasting raw meat can take 3 to 6 hours, which is prohibitively long for a hungry family or guests. It is at such moments that two culinary-accelerating techniques come to the aid of the hostesses: pickling and beating.

The marinating process consists in processing meat with an acidic medium (lemon juice, wine, vinegar). After lying for several hours in the company of the marinade, the meat fibers not only become softer, but also acquire a special taste. By the way, the special taste of pickled meat interrupts the natural notes of fresh meat - world-famous chefs oppose this method.

Beating is the second option for turning tough meat into the most delicate dish. The main task is to rupture the upper muscle fibers that give the product its hardness. However, this method has its own nuance: only meat pieces chopped across the muscle fibers should be beaten with a hammer. Otherwise, write wasted.

Taste in simplicity: pork belly in the oven

This recipe is distinguished by its elementary method of preparing baked pork belly: to get a tender and hearty meal, there is no need to acquire additional baking devices (foil or sleeves). The list of ingredients for the dish is also distinguished by its simplicity and modesty:

• A piece of pork belly;
• A set of your favorite spices;
• 3-6 cloves of garlic;
• Large carrots.

Pre-washed and dried brisket, pickled or hammered if necessary, stuffed with finely chopped garlic and carrot strips, generously sprinkled with spices.

It's just a little: place the stuffed brisket with the skin down on a frying pan or baking sheet, send it to an oven preheated to 180-200 degrees Celsius and bake for 1.5-2 hours, depending on the temperature in the oven.

Pork tenderloin cooked in foil

Delicate brisket meat flavored with the spicy aroma of garlic and bay leaf. Having spent no more than 2.5 hours on cooking pork belly, you can get a dish that the whole family will be delighted with!

Stock up on:

• Pork brisket - 1.5 kg;
• Garlic - 1-3 heads;
• Bay leaf - 4 pcs.;
• Salt - 1 tsp;
• Ground black pepper - ½ tsp;
• Foil.

We make an incision in the prepared meat piece and put the pieces of the garlic-laurel mass into the “pocket”. We use it to stuff the meat from all sides.

It remains to place the meat on a baking sheet lined with foil and wrap it in a "fur coat" of several layers of foil.

Cook the dish in an oven preheated to 180 degrees for 2-3.5 hours. That's it - the pork belly baked in the oven in foil is ready to serve.

Potato Pork Improvisation Up Your Sleeve

Do you like to savor fried potatoes, but your stomach or diet won't allow it? Rather, write down this healthy, from the point of view of proper nutrition, recipe for baked pork belly with potatoes.

Components of the future dish:

• Pig breast;
• Salt, pepper, spices;
• Potato;
• Sunflower oil.

So, how to bake pork brisket in the oven in a sleeve with potatoes? At the first stage, you need to prepare the 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, beaten off with a hammer or fresh brisket we give in to the garlic-spicy processing, put in the sleeve and send to the oven.

An hour later, we take out a semi-finished creation, supplement it with potato slices and again place it to bake for 30-60 minutes at a temperature of 180-200 degrees C.

We bake chicken meat in the oven

Chicken meat is associated with dietary nutrition in most people. Indeed, making chicken not just a tender, but also a juicy dish without adding sauces and a lot of fat is, at first glance, an impossible task.

However, there is a secret recipe for a delicious, low-calorie oven-baked chicken breast. Please welcome!

Ingredients:

We clean the chicken breast from skin and bones, rub it with a mixture of spices and herbs. In a separate container, using a blender, we bring red pepper, garlic and parsley until smooth, to which we add olive oil.

Use the vegetable mixture as a coating for meat. Pour a baking dish with 2 tbsp. tablespoons of water, place the meat in it and bake for 25-30 minutes.

Amazing Baked Beef Recipe

The most common cooking methods for beef brisket are braising or boiling, which will give the tough cut a soft texture. By the way, the people of Texas can't imagine their BBQ party 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 (optimally dried chili), thyme, salt and black pepper to taste.

We wash a whole piece of beef, remove excess films and dry. Next, salt and pepper well.

On a baking sheet lined with foil for baking, place the brisket with the meat on top. If you want to add meaty flavor to a piece of beef, pour it over with sauce. Season with hot peppers and onions, garlic and thyme.

We "pack" the dish by creating a foil envelope.

We heat the oven to 120 degrees Celsius (yes, low temperature) and send the semi-finished beef into it for 7-9 hours (no, there is no mistake).

Juicy lamb brisket with vegetable stew

Lamb is boldly called the most difficult meat to cook. Is there really no easy way to cook tender ram meat that melts in your mouth? - the hostesses sigh heavily. There is! He is in front of you.

Use:

Fry the washed, dried and chopped lamb meat in a pan with the addition of spices. In a frying pan freed from brisket, prepare a stew from the vegetables included in the recipe.

In a deep ceramic container, combine them with meat, salt and pepper. Add whole garlic cloves. Fill with juice or wine. The first hour we cook the dish at 180 degrees Celsius, and the remaining 2-3 hours at 160 degrees.

If you adhere to the correct diet, then during serving on the table, it is advisable to dilute heavy meat with vegetables: stewed, fresh, grilled or baked.

Your favorite cereal or mashed potatoes will become an equally tasty side dish. If for some reason the cooked brisket comes out dry or tough, add mustard or lingonberry sauce.

The brisket baked in the oven is good in that the uneaten leftovers of the dish can be sent to the refrigerator and, after taking them out in a couple of days, serve them as a thin sliced ​​snack.

Caramelized pork grill, baked with a great sauce, from a famous chef. Watch the video recipe with the advice of the master:

It remains to enjoy the meat of incredible taste, catch the admiring glances of those who eat and listen to their fair praise. Bon Appetit!

Pork brisket in the oven is a variant of a very tasty and satisfying dinner, including a festive one. This portion of the pork is ideal for roasting. Why? Because a thin layer of bacon melts in the oven and is absorbed into the tender brisket, which becomes juicy and very tasty. The only thing to do with the meat to improve its flavor is to marinate and bake properly. It's not that hard, and it doesn't take a lot of energy. While the meat is cooking, you can cook the rest of the dishes. All in all, it's perfect for hot! Now we will tell you the proven recipes for cooking aromatic and juicy pork.

Pork with mustard

Baked pork recipes differ mainly in marinades. In this version of the preparation, the pork will be, which will give a piquant taste to the meat. So, we need:

Pour the spices into a shallow bowl, fill them with mustard. Then we clean the garlic and chop it with a press or fine grater. We also add it to spices and mustard. Add crumbled bay leaves if desired. Fill the mixture with oil and stir thoroughly. It remains to add salt, otherwise the meat may turn out bland. We interfere again.

As a seasoning for meat, you can use a mixture of the following spices: curry, black pepper, coriander, paprika, turmeric, thyme, rosemary, red pepper. This is a kind of traditional formula with which you can and should experiment.

Wash the brisket with running water, then remove excess water with paper towels. Then carefully and very generously grease it with sauce. We do not throw out the remnants of the marinade, but put it together with the meat in the refrigerator. After at least 5 hours, the pork can be baked. We spread it on a form covered with parchment and pour over the remaining sauce. The oven should be heated to 170-180 degrees, no more. This will allow the meat to cook well and evenly on the inside and not burn on the outside. You need to bake it for about an hour. The pork is ready!

It is best to cut pork crosswise, with thin plastics after it has cooled down. Best served with a hot sauce such as horseradish. The garnish can be anything. When cold, the dish can be used as a snack.

Pork in foil

Oven-baked pork belly in foil is even easier to cook, because the foil will help the meat to cook completely. In addition, there will be much less hassle with dishwashing. No wonder the hostesses fell in love with foil! Ingredients for making aromatic, delicious and delicate meat:

We wash the meat and wipe it with paper napkins. Then, over the entire surface, we make shallow cuts about a centimeter long. We clean the garlic, cut into thin slices and place them in the cuts. In a bowl, mix all the bulk ingredients. We carefully rub a piece of meat with them.

Do not spare spices, do not be afraid to overdo it! Pork will take exactly as much as needed - no more, no less.

We fold a large piece of foil in half and put our blank on its center. Lay out the bay leaf on top for a fragrant aroma. We wrap all this carefully so that the juice and fat do not leak out. We heat the oven to 200 degrees. After 20 minutes of baking, lower the temperature to 170 degrees and bake for another hour and a half. When it is ready, do not rush to take out the dish, let it stand for another 15 minutes. The brisket in the oven in the foil turns out to be very tender and soft, since it is cooked in its own juice. In addition, no oil is used in cooking, which makes the dish less harmful.

The dish can be served both hot and cold. On, and from sauces - horseradish and mustard.

Enjoy your meal!

Published by 25.05.2016
Posted by: Enchantress
Calorie content: Not specified
Cooking time: 100 minutes

The Easter table, after a long and strict fast, requires a wide variety of meat dishes. Someone buys sausages and ham in the markets and in the store, and good housewives prefer to feed their beloved household members and dear guests with their own home-cooked meat products. If you are looking for suitable recipes, I propose to learn how brisket is cooked in the oven in foil, a step-by-step recipe for which will describe in detail the entire process from start to finish. A delicious dish, appetizing, delicate in taste, very aromatic will not leave anyone indifferent in your home.




Cooking time: 100 minutes

To prepare a dish, we need:
- pork belly with good layers of meat - 1 kg;
- garlic - 1-2 heads;
- Bay leaf;
- black peppercorns - 1 tbsp. l .;
- salt - 2 tbsp. l.

How to cook from a photo step by step

1. Prepare the ingredients necessary for the dish.




2. Peel and crush a large head of garlic or 2 small heads. Grind a tablespoon of black peppercorns in a mortar, so it will be more aromatic. Mix garlic, 2 tablespoons of salt and ground pepper, grind everything well in a mortar.




3. Cut pork brisket into oblong pieces 6-7 cm wide. Grate pork pieces generously with cooked garlic seasoning. Leave for 10-15 minutes, so that the meat is slightly marinated.






4. Wrap the pieces of marinated brisket with thick culinary thread, so it will retain its shape during heat treatment, and then it will be well cut. Put a few bay leaves on top of the brisket; when baked, they will share their aroma with the meat. Wrap the brisket in cling foil and place in an ovenproof dish. Heat the oven to 200 degrees and send the pork there.




5. Bake the brisket for an hour. Then unfold the foil, remove the bay leaves, and return the meat product to the oven.

Reduce the temperature to 160 degrees and leave the brisket in the oven for a while, so that it acquires an appetizing golden brown crust.






6. Put the finished brisket, fragrant with garlic and pepper, on a plate, let it cool slightly. Then wrap the baked pork in cling foil and refrigerate until cool.




7. Carefully remove the threads from the chilled brisket, cut the product into thin slices, put on a dish, cook a light

Thanks to the presence of a thin layer of bacon, the brisket becomes just ideal for baking in the oven. During roasting, the ghee soaks the meat and makes it soft and juicy. But you can only achieve the unique taste of meat by marinating it beforehand. Again, aromatic spices, garlic, condiments and herbs come to the rescue. You can bake pork brisket just like that by pickling and putting it on a baking sheet, or bake it in foil. Oven baked pork belly according to this recipe, it is very easy to prepare, and the finished meat will exceed all your expectations. You can cook any part of a pork carcass using this recipe. Delicious will turn out sub-grains, tenderloin,.

Ingredients:

• Pork belly - 700-800 gr.,
• A mixture of spices for meat - 20 gr.,
• French mustard beans - 2-3 tbsp spoons,
• Garlic - 1 head,
• Sunflower oil - 2-3 tbsp. spoons,
• Salt - 2 tsp

Oven baked pork belly - recipe

Pour the meat spice mixture into a bowl. In this case, I used a homemade spice mix of paprika, curry, black pepper, turmeric, red pepper, ground coriander, dried rosemary and thyme. This set of spices, of course, can be modified at your discretion. Add French beans to it.

Peel the garlic cloves and pass them through a press into a bowl with the rest of the ingredients. Additionally, you can add chopped bay leaves.

Pour the sunflower oil into the sauce. Stir the sauce.

To keep the meat from being bland, add a little salt. Stir again.

Let's move on to the brisket. Rinse it with water. Then dab it with a paper towel.

Brush the pork belly on all sides with the prepared marinade. So that the brisket is properly saturated with the aroma of spices and marinated well, put it in the refrigerator for 4-5 hours. After this time, it can be baked. Line a baking dish with parchment. Additionally, it can be greased with a small amount of vegetable oil. Lay out the brisket.

Turn on the oven at 170C. As you can see, the oven temperature is low enough to allow the meat to bake well inside too. Place the mold in the oven. Pork belly is baked in the oven for 50 minutes - one hour. The finished baked brisket should look something like the one in the photo.

It is best to slice it after it has cooled down. Serve it to the table by cutting it across into thin slices. And don't forget to serve hot horseradish to her. By the way, the most delicious horseradish is cooked. Enjoy your meal.

Oven baked pork belly. Photo

You can also cook pork belly in foil with lemons. The baked meat tastes amazing. Lemons will saturate the meat and give it a citrus flavor, and the foil will make the meat very juicy.

Ingredients:

• Pork belly - 800-900 gr.,
• Ground black pepper - 0.5 tsp,
• Lemon - 1 pc.,
• Salt - 2 tsp,
• Garlic - 4-5 cloves,
• Bay leaf (ground) - 1 tsp