Description
A wonderful snack the second dishes and alcoholic beverages
Ingredients
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Pork
1000 g
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Water
600 ml
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Salt
1.5 Tbsp
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Black pepper
20 piece
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Allspice
1 tsp
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Carnation
3 piece
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Bay leaf
4 piece
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Khmeli-suneli
1 tsp
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Coriander
1 Tbsp
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Garlic
8 tooth
Cooking
Prepare the products. If you have a brisket with ribs, then separate them and reserve for cooking other dishes
Remove brisket from the films, thoroughly wash and dry it on a paper towel. Do breast incisions for spehovanie. If you don't like garlic, you still do the vertical cuts. This will allow the brisket well proselytise.
Peel the garlic and cut it into plates. The amount depends on your taste.
The force be bacon garlic
Prepare spices.
Boil the water. When the water boils, add salt, black pepper, cloves, Bay leaves and allow the spices boil for 10 minutes. Turn off the brine and allow it to cool to room temperature. Remove from the brine spices.
Put the brisket in a container for pickling. For easy turning, and the subsequent portion of the slicing cut into bars. Pour the brine so that it completely covered the ribs. Remove it for 5 days in the refrigerator. Once a day turn over the pieces of brisket in brine.
Get salted brisket and dry with paper towel.
Using the press for garlic in a separate container press 3-4 cloves of garlic. Add Khmeli-suneli, ground pepper blend, coriander. You can use other spices, but it's all experimental. All mix well and RUB the mixture pieces of brisket.
Put the brisket in the dry container and put on the day in the refrigerator. Through the day put the finished brisket in a plastic bag and put them in the freezer. Bon appetit!
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