Brisket in the slow cooker sleeve
On the Eighth of March have here such a great brisket in the sleeve-very tasty and without any preservatives. Preparing easy and simple!


  • Brisket

    1400 g

  • Garlic

    20 g

  • Peppers red hot chilli

    1 tsp

  • The mixture of peppers

    2 tsp

  • Salt

    4 tsp

  • Bay leaf

    4 piece

  • Water

    2 cup


Take a good piece of pork belly with layers of meat, clean the knife and wipe with a cloth. Prepare remaining ingredients.
Garlic finely chop with a knife and mix with salt and pepper.
On the brisket on all sides will make punctures narrow with a sharp knife.
Grate its aromatic blend, put Laurel leaves.
After that, place the brisket in the oven bag and tie the ends well.
In the bowl multivarki pour two cups of purified modif, place inside a package of bacon and turn on steaming. Bring to a boil. After that, we switch the mode Control to 100 degrees, an hour and a half. That's what happens.
Carefully take out the package of bacon out of the pan and send it to cool overnight in a cool place, without unpacking. In the morning we get a wonderful, beautiful, flavorful meat loaf in jelly! Jelly I removed and gave to her husband, he loved it!
Well, that's all! Cut and serve on a large beautiful plate! Bon appetit!
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