Description
I'll be honest: this brisket for a long time gave me no peace... and the thing is that once on the market one uncle, choosing the brisket, so juicy told the seller that he was going to do with it... I did the brisket were previously considered quite hard and paid no attention, but then my imagination have a certain image... this was not one year... it got to the point that every time you buy meat, I thought this brisket! And now on the eve of the New year spent, that is to say, the dress rehearsal of cooking, nominated for participation in the new year 3астолье))) What can I say... the man knew what he was talking about... my imagination did not fail me. 3аходите, here is delicious!
Ingredients
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Beef
1.4 kg
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Onion
5 piece
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Carrots
5 piece
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Garlic
8 tooth
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Semi-dry red wine
4 Tbsp
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Oil corn
8 Tbsp
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Salt
-
Tomato
500 g
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Marjoram
0.5 tsp
Cooking
Immediately I say - this process is not fast, the brisket is baked for about three hours, but the result is worth it! Let's start with the sauce: clean and finely shinkuem onion, carrot and garlic. In a skillet or frying pan with a thick bottom, stir-fry the onion on a medium heat. There is no need to hurry, let it fry slowly until soft, 5 minutes. Sent to him the carrots and garlic, fry for 5 mins.
Add grated or chopped tomatoes, or tomatoes in own juice (with juice). Since the tomatoes I have at the time was only 2 pieces, I added to them diluted with water 1 tbsp of tomato paste.
Bring to the boil, season with marjoram and oregano. Salt, pepper, diminish the fire and stir until thick ovarium 20 min. Remove from heat, let cool.
3аймемся actually meat... If the belly a lot of fat, and you don't like him - part of the fat can be removed, leaving a thin strip, but I left as is (so fat after quenching becomes very tasty). RUB the brisket thoroughly on all sides with freshly ground black pepper. Rubbing his pressed, pohlopyvaniem meat, in a word - to join with him in close contact))) is Now optional (and I wanted) - RUB seasoning for meat. I have this mix: white pepper, 3ира, chili, mustard 3ерна. You can use any favorite seasoning, and can be limited to only black pepper. Leave to rest while pan heats.
Put on medium heat a refractory form with a thick bottom, heat oil. We fry up our bacon on all sides until Golden brown, 7-10 min. Remove pan from heat, take out the meat. Here I want to draw your attention that in this case "medium heat" should be a little stronger than when frying onions for the sauce.
Turn on the oven at 170 degrees. Cut onion into medium rings. Return the pan without the meat on the fire, fry on medium heat until Golden brown, it will take min 7-10. Remove from the heat.
On top of the onion layer should be laid with the breast, to pour the liquid from the meat, if any, stood out after roasting.
The cooled tomato sauce to punch a blender until smooth, thick puree is obtained. Daubed the resulting puree meat on all sides evenly in a thick layer. The peeled carrots and garlic cut lengthwise into quarters, round the meat on all sides. Salt and pepper meat and vegetables. A roasting pan sealed with a lid or foil. I used "strip" of foil between the roasting pan and cover.
If you only use foil, it should not come into contact with the contents of the dish. To do this, use skewers, the ends of which are wearing a piece of carrot.
Put roasting pan in oven and bake for 1.5 hours without opening either the roaster or the oven door. After 1.5 hours, remove the roaster. The further our actions 3ависят from the starting weight of your breast - if she was weighing 2-2. 5 kg, then take out the meat and a very sharp knife наре3аем brisket across the grain thickness of about 1 cm as I weight was small, I left as is.
Return sliced meat to the roasting pan, spread each slice overlap so you can see the edge of each piece (who doesn't cut it - skip this step). Put potatoes and mushrooms. This step is optional, add potatoes with mushrooms only if you want to have such a garnish to the meat. But I will tell you that the potato pecheny in this way is very tasty! Pour the meat with wine and again hermetically 3акрываем a roasting pan with a lid or foil, but бе3 skewers. 1.5-2 hours in the oven at the same temperature.
Чере3 1.5-2 hours take out the pan I3 of the oven. I hope by this time the table is served, everyone at home was wash your hands and, swallowing salivating bastard from soaring aromas. Take out bacon and place on a warmed platter with vegetables. If you have a brisket in one piece, then with a sharp knife наре3аем it across the grain slices 1 cm thick.
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