Brisket pork ", smoked"

Description

This type of snack I'm doing differently. Saw in a magazine a recipe where you add onion peels, I decided to try and still left from the original, what have no regrets, it turned out very tasty and fragrant in my version. Changed the spices and a bit of the principle, and most importantly, what distinguishes it from the ordinary boiled meat is that in my version, the meat is obtained with little effect of smoked food. Really drinking cold snacks.

Ingredients

Brisket

1.5 kg
Garlic

3 plug
Black pepper

8 piece
Allspice

4 piece
Husks onion

4 handful
Bay leaf

4 piece
Salt

5 Tbsp
Honey

1 tsp
Zira

0.5 tsp
Parsley

1 coup
Sausage
Mustard seeds

2 tsp
Peppers red hot chilli
Paprika sweet

3 tsp
Coriander

1 tsp

Cooking

Bacon wash, if the skin, then leave. One head of garlic to peel. Cut each clove lengthwise into 4-6 pieces, and lard the breast. A thin small knife make incisions into and then into the incision to push garlic.

Husk tonnes of onions a good rinse and put in pan, there also add the parsley sprigs, cut is not necessary, the black pepper and allspice, Bay leaf, cumin. Put the bacon, skin up, add the smoked sausage and cover with water, 1.5-2 cm above the meat. For meat to put a heavy flat plate so it doesn't pop up. Close and bring to a boil, when it boils add 4 tbsp of salt and honey. Cook for 1.5 hours.

During this time, prepare the coating. 1-2 heads of garlic peel and squeeze through a press. To garlic, add the paprika, hot red and black pepper, grain mustard, coriander, salt. All carefully grind in a mortar.

When the meat is cooked, spread on a towel, dip and while it's hot grate liberally with plaster.

Then tightly wrap in cheesecloth, then in foil and put under a small press. I put a 2-liter Bank with water. When completely cool put into the refrigerator, preferably there and put it on small load, it is convenient to put a carton of milk, not enough space.

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