Smoked brisket in onion husk with liquid smoke

Delicious brisket for tea and snack. Be sure to try it. Brisket in onion husks looks like smoked, but it is much healthier than any smoked meat. And the taste, in my opinion, is even better! It is not difficult to cook it, the result will please you.

alexey3692

Recipe author

Smoked brisket in onion husks with liquid smoke

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pork brisket

700

Salt

Ground black pepper

Garlic

Bay leaf

Honey

Onion husk

50 gr

Sumac

Liquid smoke

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 16 g

Fats 17 % 5 g

Carbohydrates 30 % 9 g

157 kcal

GI: 22 / 0 / 78

Step-by-step cooking

Cooking time: 4 h 30 min

Step 1:
How to cook pork belly in onion husk? First prepare all the ingredients. We will need a saucepan for 2-3 liters, in which the brisket will fit freely. Also note that onion husks have the property of being painted, so take a pan that you don't mind spoiling, or not enameled, since the pigment eats into the enamel. Rinse the husk well, fill it with water, put it on the stove.
Step 2:
I will clarify that you need to take so much water so that when the brisket is immersed in it, the water completely covers it (keep this in mind when choosing dishes for cooking). Now add pepper, bay leaf, salt, sumac, honey and liquid smoke. And we are waiting for the water to boil.
Step 3:
As soon as the water boils, immerse the pork belly in a saucepan and put the unpeeled garlic head cut in half crosswise on top. Cook the meat with the husks and spices for 15 minutes.
Step 4:
At the end of the cooking time, remove the pan with the brisket from the stove and leave it in the pan for 4 hours to infuse and cool. Then, together with the broth, put it in the refrigerator overnight.
Step 5:
In the morning, remove the brisket from the brine. Cut into thin slices. Bon appetit!

Don't forget that a delicious dish can be prepared only from good ingredients. Choose fresh meat for this recipe. A few tips on how to choose pork belly:

To choose a high-quality pork brisket, look at its slice. Strips of fat and meat should be the same and alternate. The veins of the bacon should be white with a slight pink tinge, and the meat should be pink. The consistency of the product should be homogeneous. If there are dark spots or fat in the yellow brisket, it is better to refuse the purchase.

Pork belly in onion husks is most convenient to cook in the evening. During the night, it will have time to soak and in the morning it will be tender and fragrant. If you are planning a picnic or a family feast, I recommend doing so. A wonderful snack will be guaranteed to you!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).