How to pickle brisket? A few delicious recipes

You can confidently call salted brisket one of the most ancient dishes of Slavic cuisine. Wrapped in a rag piece of salty fatty meat with spices and accompanied by a merchant in a distant journey, and a pilgrim, and a simple soldier. And this delicacy was the basis of the ration of the Chumaks, who were carrying salt to the most remote corners of Russia ...

Breasts can be called one of the types of fat - a truly cult food. It differs by the predominance of the meat part over fat, and often contains bone or cartilaginous parts of the ribs. Of course, the most delicious brisket, salted independently. Fragrant, spicy or tender, depending on the preferences, it can brighten up a modest weekday dinner or be worthy to reign on a festive table. About how to pickle brisket, and will be discussed in the article.

What is a brisket? Choose a piece for pickling

Meat from the thoracic part of the carcass is called a brisket. For the salted pork is used - it is oily, tender, with layers of juicy fat. Thin cartilaginous ribs are often not cut out, because they give the brisket a special charm. Before salting the brisket, it is better to go to the farmers market, where the most fresh and quality raw materials are brought. Meat and lard of a domestic pig, grown up in the fresh air and fed by natural foods, are always more fragrant and tastier. Only before buying it is necessary to make sure that with the health of pigs everything was in order. A conscientious seller will gladly provide all the necessary documents.

Salting of the brisket in a dry way

Often the original and the ancient are in no way inferior to the latest innovations and latest developments. How to pickle brisket in a classic way? For this, you will need the brisket, salt and black pepper.

The meat cut into bars should be rubbed with a mixture and leave to be salted for 2-3 days. This is how the brisket was salted in antiquity. Salted in this way, it turns tender and soft, easily cut. When served on the table, you can not even remove the peel from it. This universal way of salting is good in that the meat turns out to be almost neutral, but at the same time not fresh, expressive. It will be to your taste even for those who do not eat spicy.

Salting of juicy bacon with spices and garlic

But lovers of garlic and pepper will appreciate the following recipe. Fatty brisket is perfectly combined with a lot of seasonings. Before properly salting the brisket with pepper and garlic, prepare all the necessary ingredients, rastolcheshem them in a mortar and mix thoroughly. In the same mixture, you can immediately add salt.

For this recipe, black, white and red ground pepper, marjoram, paprika, zira, dried herbs, coriander and much more will do. That's all that you love to assemble the dishes - safely add to the mixture! Passed through the crush of garlic will add flavor and sharpness. Grated spices and salt a piece of brisket can be wrapped in cheesecloth, foil or food film, so that the seasonings do not crumble. After a couple of days you can regale your homemade with a delicious treat.

Brine brine

Another fairly common method with no less ancient history teaches us how to pickle brisket in brine. It differs in that the piece will be salted not directly by salt, but by salt water, in which the spices are dissolved. To prepare the pickle, take 50 grams of salt for each liter of water. But how much to put spices and seasonings is a matter of taste. The brisket should be immersed in water and put on top of oppression.

The time of pickling depends on the size of the piece. Usually two or three days is enough. Before salting the brisket in this way, a piece can be stuffed with garlic.

How to serve salted brisket on the table

This delicacy is ideal for a garnish of boiled or baked potatoes. With salted brisket, homemade sugars and pickles are combined. You can serve the table with wooden, ceramic or pottery, and also pick up linen textiles.