Breast in multivark - home-made recipe

Not far off holidays (regular, whether it's New Year or protracted "May Day"), and with them there is an age-old question for many housewives: what on the table does the incoming guests have something to offer, than to amuse them? The store, even imported, delicacies no one will be surprised, but a homemade, self-made brisket in a multivarck baked with all sorts of spices and fresh herbs flavorful delicacy - this, perhaps, will be an excellent surprise! Yes, and home, if the guests are not scheduled, will be highly appreciated. And for a picnic in the bosom of nature - an invaluable thing.

How to cook a brisket with a multivark

In fact, a bacon is considered smoked-boiled or simply smoked product, which is prepared from slightly salted chest with ribs of the carcass. And it happens not only pork, but also beef, veal, lamb. And do it directly with the ribs, and the skin, as a rule, do not remove. The recipe for cooking was and remains uncomplicated, and soon we will see for ourselves. Only meat from the corresponding part of the carcass (mandatory fresh and not frozen) is required, plus - the necessary spices (the mixture of peppers will perfectly suit). On the other hand, such a device as a multivarker is now available in almost every kitchen. And in it, we assure you, the taste of meat will turn out to be tremendous: you will not lose it when you serve such a snack, aromatic and juicy for a festive dinner. Here we go?

Simple ingredients

How to cook a brisket with a multivark? We need a kilogram of pork breast, garlic head, a mixture of peppers and salt, fresh greens, a pair of lavras. Of this amount of meat, we will calculate about a dozen full-fledged portions. More than a kilogram at a time to prepare is not recommended, because the place in the bowl of the multivark is quite limited in size - after all, this is not your oven!

Breast in the multivark. Recipes

1. First you need to prepare the meat. So, a piece with a delicious layer of fat / meat thoroughly washed under the faucet. We brush the skin with a kitchen brush (do not cut it). We discuss the future brisket on a cotton towel or napkin.
2. Using a sharp knife, we cut the skin closer to the fat, so that small depressions (but do not overdo it: do not pierce right through).
3. Now - turn the seasoning. Tooth cloves garlic clean, cut into circles or press. My greens, we soak with a towel, we cut it with a large knife.
4. We connect garlic and greens, we add laurel leaves, previously broken down into several parts.
5. A mixture of peppers, a little salt is placed in a cellophane bag, carefully rolling with a rolling pin to form a homogeneous mass of seasonings.
6. The resulting mixture lubricates our piece of meat, and in the cuts on the skin we insert garlic and cut greens with a laurel.
7. Prepared brisket is placed on food foil, folded into 2 layers, tightly sealing from different sides to form an envelope.
8. We leave the meat soaked with spices for 15-20 minutes. But it is not worth keeping any more, as lard quickly absorbs aromas.
9. The envelope is placed in the bowl for the multivariate device.
10. We put on the "Baking" mode. A pork brisket is prepared in the multivarque for 2 hours by a timer. After the end of cooking, do not rush to get it - let the meat "relax" (put on the heating mode - 15 minutes). And after that we take it out of the bowl. The baked bacon in a multivariate will turn out, thus, juicy and fragrant. And, cooked inside the foil, it quickly disperses from the table.

Breast in the multivark. Another recipe

To prepare it, we do not need foil, but we need to be patient - the meat will be marinated for several hours. The following ingredients will be needed: a kilo of breast with ribs, a few cloves of garlic, seasoning - the one you use constantly, a mixture of peppers and salt.

Cooking is easy

If you decide to try this recipe, it's worth choosing a slice, since when baking in a multivark this method does not heat much fat, and the meat will turn out to be too fat.

1. Piece of mine, dry on a kitchen towel.
2. Immediately make cuts for garlic.
3. Its lobules are cleaned and cut into several parts, but not too finely. Gently shove them all over the area of the piece, into the previously cut openings.
4. A brisket of salt, add peppers and a dressing - we roll our delicacy in it!
5. Next, we wind a piece of meat into the food film several times, put it in the refrigerator for the night (preferably even for a day).
6. After the specified time, unpack, lay the multivark bowl on the bottom, cook on the "Hot" mode for 15 minutes, frying from all sides. Grab a crust - we stop.
7. Switch to the "Baking" mode. Meat 30 minutes will be baked on one side, after - turn the piece, baking already with the other (30 minutes).
8. A ready delicacy we languish for another half an hour on "Podogrev". Then wrap it in a food film, sending it to cool in a refrigerator (a couple of hours). And now: you can serve the brisket to the table. As you can see, a fairly simple way to bake a delicious snack!