The most tender salty brisket for the holidays

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Salted pork brisket with chili pepper and garlic, which is easy to cook! The brisket prepared according to this recipe turns out like smoked-boiled, if you add a drop of liquid smoke to the spices, then there will be a bonfire aroma. I still did not dare to cook lard, undercuts or brisket in this way - the amount of salt needed in the recipe scared. It turned out that all fears were in vain; the tender breast was moderately salty and very tasty.

The cooking method is simple - we put the meat in very salt water, leave it in brine for the night. Then abundantly season with spices and remove for a day in the refrigerator.

Ready brisket can be stored in the freezer for a long time, but it won’t work for a very long time - it’s tasty, so they’ll soon eat it.

Time for preparing: 48 hours
Servings Per Container: 8

Ingredients for the most tender salty brisket for the holidays

1 kg of pork belly;
130-150 g of table salt;
a bunch of parsley;
parsley or celery root;
3-4 bay leaves;
10 g black pepper (peas);
2 pods of red chili peppers;
4-5 cloves of garlic;
parchment, foil.

A method of preparing the most tender salty brisket for the holidays

I bought a piece of meat with ribs and on the skin, cut the ribs for soup, and the remaining fat went into the pickle.

So, rinse the pork with cold water, dry it and cut the ribs with a sharp knife.

The stratum brisket is cut into several small parts.

Place the chopped pork in the pan. Pour all the salt, put a bunch of parsley, bay leaf, celery root or parsley. Add a few peas of black pepper, pour cold water so that it slightly covers the contents of the pan.

Next, put the pan on the fire, quickly bring to a boil, cook for 25 minutes on low heat. We close the pan with a lid so that the water does not boil away.

After about half an hour, remove the pan from the stove, leave it overnight at room temperature.

We take brisket brisket, dry. We pour out the broth; soup cannot be cooked from such a concentrated brine!

We clean the cloves of garlic from the husk. Cut the chili pods, remove the seeds at will (all the bitterness in them!).

Pour peppercorns into a mortar of peppercorns, rub. Then add chopped garlic and chili slices in small portions. Add a little coarse salt as an abrasive and grind the ingredients until a thick slurry is formed.

Rub the pieces with spices. I advise you to wear thin rubber gloves if the pepper is hot.

Next, we put foil on the table, on top of a sheet of parchment. Place the brisket on the parchment.

Wrap the pork first in parchment, then in foil and put it in the refrigerator compartment for 24 hours.

For a day, lard is saturated with the aroma of spices and garlic, it will become very tasty. It is better to store it in the freezer, and get it out of the freezer 1-2 hours before serving.

Enjoy your meal.

By this principle, you can cook several different pickles. For example, mix caraway seeds, dried dill and lovage, or grate lard with a mixture of sweet paprika and hot pepper.