Flavorful brisket with Chinese spicy sauce

Description

In fact, today just two prescription. Offer you to cook delicious and flavorful pork belly, which perfectly replace store-bought delicacies. As supplements offer to cook spicy sour-sweet Chinese sauce, sweet and pungent. It is quite enough for a brisket-and still remain in stock!

Ingredients

Brisket

1.5 kg
Soy sauce

1 cup
Sugar

1 Tbsp
Paprika sweet

2 Tbsp
Star anise

0.5 piece
Allspice

2 piece
Black pepper

6 piece
Sichuan pepper

5 piece
Salt

1 tsp
Pineapple

150 g
Red onion

0.5 piece
Ginger

1 slice
Tomato paste

3 Tbsp
Soy sauce

100 ml
Vinegar

50 ml
Sugar

3 Tbsp
Brown sugar

2 Tbsp
Pasta pepper

1 tsp
Chili

1 pinch
Allspice

2 piece
Black pepper

5 piece
Pepper white

3 piece
Carnation

2 piece
Star anise

5 piece
Corn starch

1 tsp
Water

120 ml

Cooking

The bacon rinse, to clean the skin and dry. RUB meat with salt and paprika.

Pull brisket cooking string in the manner of a sausage tight enough. This will eventually allow to cut the meat thinly, it will not crumble.

Lay the brisket in the slow cooker, cover with water flush, add soy sauce "Kikkoman" and spices whole. To set the temperature 90 degrees and 1 hour. Then reduce the heat to 80 degrees and cook for another hour. If this is not technically possible, it is possible to cook a brisket in the oven at 90 degrees. In the extreme case - on the stove, but try to minimize boiling and to check the breast for softness with a knife. Digest is not worth it-the taste is getting worse.

The finished brisket to take out and allow to cool under foil. To give the lie in the fridge wrapped in foil the night-the flavor will be brighter.

Brisket thinly slice and serve with hot sauce.

For the sauce to penetrate into the blender the pineapple (can be canned, but then slightly reduce the amount of sugar), onion and peeled ginger.

Add the tomato paste good quality and 100 ml of water, to break again.

In a pan pour the sugar and brown sugar wine vinegar-better light, I took raspberry. Stir to dissolve and bring to boil.

Pour the mixture from blender and cook over low heat, stirring occasionally, 5 minutes. Pour the crushed spices, add soy sauce "Kikkoman" and cook for another 5 minutes.

Add the sauce Sriracha TM "Kikkoman" and chili pepper, cook for another 5 minutes.

Dissolve the starch in 50 ml of cold boiled water and pour in the sauce. Cook, stirring, to thicken. Remove from the heat. You can further break the sauce in a blender until smooth, but I leave it as that.

Sauce comes out to about half a liter. The part can be immediately pour into hot jars and tighten, it will stand in the refrigerator for a long time. This sauce will be a great gift if you are going to visit.

Great for meat and poultry, spicy, fragrant, sweet and sour –very good! And bacon something-mmmmmm!!!

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