Brisket in onion skins - 8 recipes at home

The brisket in onion skins is a very soft and aromatic boiled meat with small layers of bacon. It can be a complete hot dish or part of homemade sandwiches. One of its main advantages is that it can be stored in the freezer for quite some time. However, you will definitely eat this brisket in just a couple of days.

How to cook pork brisket in onion skins at home?

This is a very simple cold appetizer recipe that can be prepared for the whole family. Meat lovers should definitely try it. This dish does not require a lot of power input. The only thing you need is patience.

Cooking time: 20 hours 30 minutes.

Cooking time: 20 hours.

Servings - 6.

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  To begin with, we prepare all the ingredients: pork belly, onion skins, garlic, allspice, bay leaf, water and salt. Rinse the onions well in cold water. There should be no sand or other dirt on it. We clean the husk and rinse it again in water. You will get 5 grams of husk if you peel about 6 large onions.
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  You can cook the breast on the stove or use a multicooker. You can cook meat in any container, but you must take into account the fact that onion skins can strongly stain a light saucepan. Therefore, it is recommended to take dark dishes. Transfer the washed onion peel to a saucepan, pour 1 liter of water and set the fire. It must be brought to a boil. If you decide to cook everything in a slow cooker, then you can simply pour boiling water over the husk.
• 
  When the water boils, put 5 allspice peas and two bay leaves in a saucepan, then add salt. As a result, we should get a saline solution in which the brisket is cooked and salted.
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  Cut the pork into several large pieces and put it in the solution. It is very important that the pieces are completely covered with saline solution. If you don't have enough brine, add more cold water. However, one liter of water should be enough for 600 grams of meat. Return the pot to the stove again. We need to bring its contents to a boil. After that, put it on a small fire and cook for 30 minutes, covered with a lid. Peel three cloves of garlic and cut into small slices. We throw them into the pan 20 minutes after the contents have boiled. The pork belly is ready in thirty minutes. The signal for you will be the aroma that will fill the entire kitchen.
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  After cooking, let the brisket cool completely. We transfer the meat to the refrigerator for 11-12 hours. In advance, it is necessary to place the brisket along with the other contents of the pan in a small container. It is recommended to use a lid if you do not want the smell of cooked meat with garlic to permeate the entire refrigerator. In this case, the food will acquire a strange and not very pleasant taste.
• 
  If you cook the brisket in the evening, then in the morning you can already taste this delicious dish. We get our pickle out of the refrigerator.We transfer the brisket to paper napkins and remove excess moisture from it. Pour the saline solution with all the other ingredients.
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  Peel the remaining three fresh garlic cloves. Cut them into small pieces with a knife. Rub the meat with garlic. We need to wrap it in parchment paper. You can also wrap the meat in cling foil or plastic wrap. We send the brisket to the refrigerator for 2-3 hours so that it has time to be saturated with the aroma of garlic. If you like spicy food, you can grate the brisket again with both garlic and ground pepper or other seasonings of your choice.
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  The brisket can be refrigerated for several days. If you need it to last longer, just move it to the freezer. You can put the brisket on a slice of black bread, and add a spoonful of mustard or horseradish on top. Decorate everything with green onions, dill or parsley. Now you can enjoy the taste of this delicious cold appetizer.

How to cook brisket in 25 minutes in onion skins in a saucepan on the stove?

If you do not know what delicious appetizer to choose for a festive table, you should try to prepare this dish. The breast will cook for only 25 minutes, and then it will be saturated with the aroma of garlic and various spices. This recipe can be safely called the tastiest, fastest and easiest to prepare.

Cooking time: 5 hours 30 minutes.

Cooking time: 5 hours.

Servings - 7.

Ingredients:

• Pork brisket - 800 gr.
• Onion peel - 6 gr.
• Cold water - 1 liter.
• Salt - 2 tablespoons
• Bay leaf - 4 pcs.
• Allspice - 4 pcs.
• Garlic - 6 teeth
• Black peppercorns - 8 pcs.
• Ground paprika - 2 tsp
• Ground black pepper - 0.5 tsp

Cooking process:

1. We start the preparation by preparing the onion peel. We need to peel 7-8 large onions, after rinsing them under running water. We wash the husk again in cold water, cleaning it from the remnants of sand and other dirt. We transfer it to a saucepan and fill it with water. Put onion skins over medium heat.
2. Add four bay leaves, two tablespoons of salt, black pepper and allspice to the husk in a saucepan. Mix the contents thoroughly.
3. Let's move on to preparing the pork breast. Many people cut off the skin from it, but it is worth leaving. With the skin, the brisket retains its shape much better. As a result, it will become softer and the breast itself will be tastier. Rinse the meat thoroughly and cut into several pieces. For example, 2-3 parts. Transfer the breast to a small saucepan (preferably dark in color). The water should completely cover the meat. We bring everything to a boil, and then do not forget to reduce the heat. The brisket will cook for 25 minutes. After that, the pork breast must be removed from the pan and allowed to cool (it takes about 20 minutes).
4. In a small deep bowl, mix 6 cloves of garlic, which must be squeezed out in advance using a press, 8 black peppercorns and 2 teaspoons of ground paprika. You can also add other spices to your taste. Mix the resulting mixture thoroughly.
5. Remove excess moisture from the cooled brisket with paper towels. With a mixture of spices and garlic, grease the meat from all sides. Now we need to leave the brisket in the refrigerator. We transfer it to a small container. Cover the meat with a lid, as the aroma of the breast can saturate other foods that will be next to it. Instead of a container, you can wrap the meat in regular cling foil or film. Transfer the pork brisket to the refrigerator for 5 hours.
6. We get the meat out of the refrigerator. The cooked brisket can be used as a hot dish or as a cold snack. We cut tomatoes, black bread and peel a few cloves of garlic to it. As a result, you get very tasty and satisfying sandwiches. Pork belly is quite a convenient dish as it can be stored for several days. You just need to put the meat in the freezer.We put the breast on a slice of black bread and start trying. This recipe takes a little time, but the result will make you pleasantly surprised. Bon Appetit!

The most delicious recipe for pork brisket in onion peel with garlic

Pork cannot be classified as a dietary food, but this recipe contains less than 400 kcal per serving. If you have decided to take care of your health and go on a diet, but want to treat yourself to something delicious, this recipe deserves your attention.

Cooking time: 14 hours 30 minutes.

Cooking time: 14 hours.

Servings - 6.

Ingredients:

• Pork belly - 700 gr.
• Water - 1 liter.
• Onion peel - 6 gr.
• Table salt - 100 gr.
• Bay leaf - 3 pcs.
• Black peppercorns - 5 pcs.
• Garlic - 6 teeth

Cooking process:

1. We prepare all the ingredients needed for this recipe: onions, pork breast, spices and water. Thoroughly rinse 6 large onions from sand and other dirt. We remove the husk from them, transfer it to a deep bowl and rinse well again under cold water.
2. Transfer the washed husk to a large saucepan. It is not recommended to take dishes with light sides and bottom, as they may eventually become stained. Fill the husk with 1 liter of water. We bring everything to a boil. If you want to save your time, you can pour boiled water over the husk. When the contents of the pan boil, add 3 bay leaves, 100 grams of salt and black peppercorns. Do not be afraid to overdo it with salt, as this amount is necessary for the meat to be well salted. Pork breast will not absorb more than it needs.
3. The meat must be chosen very carefully. Fresh pork breast will be pink in color. If you are offered dark meat, then the animal was already aged. Pork breast must be thoroughly rinsed under running water. Then we put it in a saucepan with the onion peel. You need to immerse the meat so that it is completely covered with water. Bring the contents of the saucepan to a boil. Then we cook everything over low heat for 30 minutes.
4. Peel 3 garlic cloves. They need to be chopped into small pieces. It is very important to cut the garlic, and not squeeze it with a press. We put it to our pork breast 10 minutes before the meat is cooked. We take the onion husk out of the pan. We need to wrap the pork breast so that it is well and evenly colored. Then we leave the meat to infuse in the brine. It is necessary to let the saline solution cool, then put it in the refrigerator for 12 hours. We cover the meat with a lid so that the aroma of spices does not spread through your refrigerator.
5. We get the meat out of the refrigerator. We simply drain the saline solution, since we will not need it anymore. Then we need to remove excess moisture from the surface of the brisket with paper towels. Squeeze the remaining 3 cloves of garlic with a press. We rub our pork belly with it.
6. The meat must be wrapped in two layers of parchment paper. You can also use cling foil. Pork breast should be allowed to brew in the refrigerator for 2 hours.
7. When the time is up, we take out the meat from the refrigerator and unfold it. If you wish, you can brush the brisket with additional spices. We cut it into small plates. This dish can be served both hot and cold. We cut vegetables and slices of black bread to it. An interesting fact is that the brisket just goes well with Borodino bread and green onions. You can also put a spoonful of mustard on top of the meat. The prepared brisket can be stored in your refrigerator for 3-4 days. If you want to keep the dish longer, place the meat in the freezer. You get the tastiest appetizer out of a regular slice of pork. Can be served on the table.

Delicate brisket in onion skins in the oven in the sleeve

This is a very easy yet delicious recipe. For him, you do not need to search and buy a large number of products.You will not spend much time preparing this dish, but you can please your family with its delicate and juicy taste.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings - 6.

Ingredients:

• Pork belly - 1 kg.
• Sea salt - 2 tsp
• Ground red pepper - 1 tsp
• Spices for bacon - 1 tbsp.
• Chopped black pepper - 1 tsp
• Paprika - 1 tsp
• Garlic - 4 teeth.
• Prunes - 10 pcs.
• Onion peel - 7 gr.

Cooking process:

1. First rinse the prunes thoroughly under cold water. Then we move the dried fruits into a deep container and fill them with boiling water. The prunes should be allowed to stand for 30 minutes.
2. In a small bowl, mix 2 teaspoons of sea salt, 1 teaspoon of ground red pepper and 1 teaspoon of crushed black pepper, 1 teaspoon of paprika and 1 tablespoon of spices for lard. Stir the mixture thoroughly and set it aside.
3. We start preparing pork belly. It is not recommended to cut the skin off the meat, as it will help the dish retain its shape. At the end of cooking, the skin will become soft and the brisket will taste much richer. Rinse the meat thoroughly under water. Dry it on all sides with paper towels. Cut the pork breast into several small pieces. We take a ready-made mixture of spices and salt and grease the meat with it from all sides. Put the brisket on a plate and let it stand for a while and soak.
4. Let's move on to preparing the onion peel. For 7 grams, we need about 8 large onions. First, we have to rinse them under water, removing sand and other dirt. We peel off the husk and transfer it to a deep bowl. We rinse it again under cold water.
5. Cut 4 garlic cloves into slices. Place the pork breast in the roasting sleeve. Place the prunes, garlic and washed onion skins on top. We put the meat in the oven. It should be heated to 200 degrees. We bake the pork breast for 60 minutes.
6. We take out the meat from the oven. In no case do we cut the sleeve right away. Leave the pork brisket in it to cool for about 20 minutes. If you cut open the sleeve, the meat will be dry and baked. In our case, it will come out very juicy. Also, make sure that the weight of the meat does not exceed 1 kilogram, as a larger portion may not cook completely. Incredibly delicious and tender baked breast is ready. Now you can enjoy its incredible taste and aroma.

How to cook brisket in onion skins with liquid smoke?

Such a recipe is much healthier than any smoked meats, and also surpasses them in its taste. This is a great snack option if you are going on a picnic or have no time to prepare large-scale breakfasts. The recipe is as simple as its ingredients.

Cooking time: 5 hours.

Cooking time: 4 hours 30 minutes.

Servings - 7.

Ingredients:

• Pork belly - 700 gr.
• Salt - 60 gr.
• Ground black pepper - 3 gr.
• Garlic - 14 tooth
• Bay leaf - 2 pcs.
• Honey - 2 tablespoons
• Onion peel - 50 gr.
• Sumy - 2 gr.
• Liquid smoke - 2 tsp

Cooking process:

1. We prepare all the necessary ingredients for our dish. We wash 50 grams of onion husks under running water. Sand and other dirt should not remain on it. We put everything in a large saucepan and fill it with water. It is worth taking care that the dishes are dark in color and not stained with onion peel pigment. We put the saucepan over medium heat. When the water boils, add black pepper, 2 bay leaves, salt, sumac, 2 tablespoons of honey and 2 teaspoons of liquid smoke to the pan. In this solution, our pork belly will be cooked and salted.
2. If you want to choose quality pork, just look at the cut. In a piece, strips of bacon and meat should alternate. The brisket should be pink. If there are dark spots on the meat, you should not take such a product. Pork breast must be washed thoroughly. You can cleanse the skin or leave it on.At the end of cooking, it will become soft and will not spoil the taste of our breast. Pat the pork with paper towels on all sides. Cut into several large pieces. From 700 grams of meat, 3 large parts will be obtained.
3. When the water with onion skins and spices boils, put the pork breast in a saucepan. The meat should be completely covered with brine. If anything, you can add water to the saline solution. Put an unpeeled head of garlic on top of the meat, which must be cut in half in advance. Then you need to reduce the heat and cook the meat for 15 minutes.
4. When the time is up, remove the pan from the heat. Leave the meat in the brine for 3-4 hours. During this time, it will have time to infuse and cool. Then we transfer the pork breast into a small container along with the broth and leave it in the refrigerator overnight. Do not forget to put a lid on the meat, as the aroma of spices can saturate the entire refrigerator and the food that is there. It is better to cook the brisket in the evening, since it will have time to soak perfectly during the night, and in the morning it will be fragrant and tasty.
5. In the morning, the brisket can be taken out. Transfer the meat to a paper towel and remove excess moisture from it. We simply pour out the saline solution with spices.
6. Chop the remaining garlic with a knife or squeeze out with a press. We rub it on almost ready-made meat. We wrap the meat in food foil and put it in the refrigerator for another 2-3 hours. During this time, it will have enough time to soak up the aroma of garlic. You can also add other spices to your liking. Cut the pork into thin slices. It can be served with fresh vegetables, herbs and black bread slices. This is a very satisfying snack that can be enjoyed by both adults and children. You won't regret making this simple and delicious recipe. Get started right now.

A simple and delicious recipe for brisket roll in onion skins

If you can't think of what appetizer to choose for the holiday table, this recipe will be your salvation. It takes a little time and effort to prepare it, and the result will surprise even the most picky guest. But the main advantage is that this dish can be prepared a few days before the holiday.

Cooking time: 9 hours.

Cooking time: 8 hours.

Servings - 6.

Ingredients:

• Pork breast - 1 kg.
• Salt to taste.
• Ground black pepper - to taste.
• Dry spices - to taste.
• Mustard powder to taste.
• Basil to taste.
• Bay leaf - 2 pcs.
• Onion peel - 10 gr.
• Water - 2 liters.

Cooking process:

1. For cooking, we need to take 1 kilogram of pork breast. We rinse it under cold running water. Then we use paper towels to remove excess moisture from the surface of the meat. The piece should not be very thick, as in this case it will be difficult to wrap it in a roll. The meat must be cut across. Do not cut off one layer after another.
2. In a small deep plate, mix the spices for our pork breast. Add salt, black pepper, dry mustard and basil. You can also add other spices to your liking. For example, paprika. Mix the resulting mixture thoroughly.
3. We need to sprinkle the entire area of ​​the pork breast with spices from all sides. You need to rub them with your hands. Don't be afraid to add a lot of spices. Thanks to them, the meat will be able to soak much better and become fragrant.
4. The brisket needs to be rolled into a roll. We begin to do this from the side on which there is no skin. The roll must be tied tightly with a thread in several layers. Then he will definitely be reliably connected.
5. We prepare the onion peel for our roll. We need 8 onions. They need to be thoroughly rinsed, removing all dirt and sand. Then remove the onion skins. We transfer it to a bowl and rinse it again under cold water. We transfer the husk to the pan. Thanks to her, the roll will acquire an appetizing and golden hue. We send our roll and 2 bay leaves to the husk. Fill the entire contents with water, which should completely cover the roll. We put the saucepan over medium heat.When the water boils, make it smaller and cook the roll for 2 hours. However, the time may vary depending on the thickness of the meat.
6. When the roll is ready, we take it out of the saline solution and let it cool. Then we send it to the refrigerator for 2-3 hours. Before that, it is recommended to grease the roll with garlic. During this time, the meat is well saturated and becomes more flavorful.
7. When the roll is completely ready, we take it out of the refrigerator and cut it into thin circles. Serve the dish with fresh vegetables. The roll can be either a hot dish or a cold appetizer. In its cut, it looks very beautiful and appetizing. Such a dish can be prepared for any occasion. You can also decorate it with herbs, and then serve. Now guests will definitely be amazed at your culinary skills.

Delicate and fragrant brisket in onion skins in a slow cooker

If you want to diversify the taste of meat, add various herbs to it, but at the same time save your time, the option of cooking brisket in a slow cooker is ideal for you. Thanks to this recipe, the meat is very tender, aromatic and with a rich taste.

Cooking time: 14 hours 30 minutes.

Cooking time: 12 hours.

Servings - 8.

Ingredients:

• Pork breast - 1 kg.
• Garlic - 10 tooth
• Water - 1 liter.
• Onion peel - 80 gr.
• Carrots - 1 pc.
• Bay leaf - 1 pc.
• Ground black pepper - 3 pinches.
• Salt - 1 tablespoon
• Oregano to taste.
• Paprika to taste.
• Provencal herbs to taste.

Cooking process:

1. It is necessary to be very responsible when choosing meat. The pork should be pink. If there are dark spots on the meat, then the animal was not very young. It is not recommended to buy such a product. We wash the pork brisket under running water. We put it on paper towels and dry it, removing excess liquid from it.
2. We wash the carrots and peel them. Cut into small thin strips. Peel the garlic and chop it.
3. With a sharp knife we ​​make small pockets over the entire surface of the pork breast. We put chopped carrots and garlic in these grooves.
4. In a small bowl, combine salt, paprika and pepper. Mix everything thoroughly. We rub the resulting mixture into our meat, distributing it over all areas of the brisket.
5. We wash the bulbs under running water. We need to remove any dirt that might remain on them. We clean the husk and transfer it to a plate. Once again, we thoroughly rinse everything. Now the husks need to be dried and halved. We immediately put one part in the bowl of our multicooker. Put the pork breast on the husk. Put the garlic, cut into thin slices, and bay leaf on top of it. The brisket must be covered with the second part of the onion husk. Boil the water in advance and add the remaining salt to it. Fill our pork brisket and onion skins with saline. We select the "High pressure" mode and leave our meat for 30 minutes. When the program ends, the multicooker will release steam on its own.
6. We take out the meat from the multicooker and put it on a plate. Wait until the pork breast has cooled completely. Then we wrap the meat in food foil or film. We put the brisket in the refrigerator and leave it until the next day.
7. We take out the already chilled meat and sprinkle it abundantly with Provencal herbs. You can also use other spices that are meant for meat. Let the breast brew and soak in the aroma of herbs. Then wrap the meat in a bag or cling film and put it back in the refrigerator for 2-3 hours. During this time, the meat will become more aromatic and acquire a rich taste.
8. When the meat is completely cooked, take it out of the refrigerator and cut it into small pieces. You can serve this appetizer with fresh vegetables, herbs and black bread. The brisket can stand in the refrigerator for 2-3 days. If you want the meat to last longer, you should transfer it to the freezer. From simple products, you get tasty and flavorful meat that makes a good meal for dinner or a snack. Enjoy!

How to pickle brisket in onion skins at home?

This cooking option is just perfect if none of the previous recipes worked for you. You don't have to wait all night to try the result of your labors. Just a couple of hours of waiting, and you have just perfect meat that will make you cook this recipe again.

Cooking time: 6 hours.

Cooking time: 5 hours.

Servings - 8.

Ingredients:

• Pork belly - 1 kg.
• Salt - 2 tbsp. l.
• Water - 1 liter.
• Onion peel - 20 gr.
• Bay leaf - 2 pcs.
• Allspice black pepper - 0.5 tsp;
• Coriander - 10-12 pcs.
• Garlic - 8 tooth
• Paprika - 1 tsp
• Ground chili - 1/3 tsp
• Dried Provencal herbs - 0.5 tsp

Cooking process:

1. For this dish, we need a lot of onion skins. Do not be afraid to take more of it than is indicated in the recipe, as it gives the meat a bright and rich color. We need the husks of 9-10 large onions. You can also leave it in advance when you cook something with this product. The bulbs must be washed very thoroughly to remove sand and other contaminants. Then let them dry a little and remove the husk. We transfer it to a bowl and rinse thoroughly again. To accurately remove the remaining soil and dust from the husk, you can fill it with heated water and leave it for 10-15 minutes.
2. We transfer the husk to the pan. Fill it with 1 liter of water. To prepare this dish, take the dishes that you do not mind. Chances are, the sides of your pot will turn brown and you won't be able to wash it anymore. When the water boils, add salt and mix everything. Be sure to taste the saline solution. Don't worry if the water turns out to be very salty; it won't affect the taste of the meat in any way.
3. We add our spices to the brine: black allspice, paprika, coriander, ground chili and bay leaves. Now we cook the husk for 10 minutes. During this time, the aroma of the spices should unfold. We will put the pork breast in the already flavored saline solution.
4. It is better to buy meat from a trusted person, since you may be sold a product of not very good quality. Pay attention to the color of the pork breast. It should be pink with no darkening. Good pork will alternate between layers of meat and lard. The brisket should be rinsed and then dried with paper towels. With a knife, we scrape off the brown carbon deposits from the skin. This is a very important step that cannot be missed. The skin of the meat must be clean. Then rinse the pork belly again.
5. We put the meat in an already aromatic and boiling saline solution. The brine should completely cover our meat. If not enough, add more water and salt. When everything boils, foam will appear on the surface, which does not need to be removed. Cover the pan with a lid and make a small fire. So we cook our pork breast in onion skins for 40 minutes.
6. Cut three garlic cloves into small pieces. Add them to the pan and let the contents boil for another 15 minutes. In general, it will take you about an hour to cook the meat. This time can also vary depending on the size of the pork breast.
7. When the brisket is ready, take it out of the saline solution and transfer it to a plate. Let the meat cool. Now, thanks to the onion peel, it will become burgundy. If you want the brisket to be fragrant and with a rich taste, rub it with a mixture of the remaining spices. In a small bowl, mix black pepper, paprika, chili, and add Provencal herbs. Grind the remaining garlic with a grater or squeeze out with a press. We mix it with spices. We grease our brisket with the resulting mixture from all sides. You need to rub in carefully so that nothing sprinkles.
8. We wrap the meat in cling foil or film. We put it in the refrigerator for 3 hours. You can also send it to the freezer, but chilled brisket tastes much better than one stored in the freezer. When time has passed, we take out the pork breast from the refrigerator and try what we got. It can be cut into small pieces and served with mustard, green onions and always bread.The pork belly turns out to be very aromatic and so soft that it is cut like butter. Meat lovers will definitely appreciate this recipe. Therefore, you should start preparing it right now.