The main feature of cutting a brisket is that it contains a large amount of fat. Fat, during cooking, you can almost completely drown, and you can leave a thin and melting in your mouth with a layer. Both of these options are easily achievable if you cook a bacon, baked in the oven in foil, than we decided to do in the recipes further.
Breast baked in the oven in foil
Another condition of properly cooked brisket is a crusty crust. Since pork covers a fairly thick layer of skin, due to improper baking, it can simply become rubber. It is possible to avoid this by following the technology described in this material.
Ingredients:
For pickling:
- pork belly - 1.2 kg;
- cane sugar - 45 g;
- salt - 45 g.
For sauce:
- soy sauce - 55 ml;
- honey - 15 ml;
- hot sauce - 15 ml;
- sesame oil - 5 ml.
Preparation
Before you prepare the brisket in the oven in the foil, combine the sugar cane with salt and grind the mixture with the meat. Wrap the meat with a sheet of film and leave it in the refrigerator for the whole night. This simple procedure will not only perfectly salve the meat, but also remove excess moisture from it, providing that crisp crust. When the pickling time comes to an end, rinse and dry the brisket. If the skin on the piece looks thick - cut it over the entire surface. Put the piece on the grate, placed over the baking sheet and cover with foil. Bake an hour and a half at 180 degrees.
Combine the ingredients for the sauce and grate them on medium heat until thick. Lubricate the meat surface with meat sauce and return it to the oven, but at 220 degrees. Bake the bacon for another 25 minutes, turning over and re-smearing sauce in the middle of the preparation.
Beef brisket, baked in the oven in foil - recipe
Bake in the oven you can not only pork, but also beef brisket. The latter is free from fat and thick skin, and therefore is prepared completely without trouble and quickly enough.
Ingredients:
- beef brisket - 720 g;
- dark beer - 355 ml;
- Worcestershire sauce - 15 ml;
- dried onions, paprika - 1 tsp each;
- Butter - 15 g.
Preparation
Like pork, beef is better at first marinating, though not for the purpose of removing excess moisture, but simply to enhance the taste. For the marinade, combine the dark beer with the hive, add the dried onions with paprika and melted butter. Try and salt the marinade at your discretion. Lower the brisket into the mixture for 12 hours. Finish the meat and dry quickly and fry in a pan to brown. After, wrap the piece with foil and bake at 200 degrees for an hour and a half.
Pork belly in oven in foil
Returning to the pork belly, we offer you another recipe, for a piece with not too high fat content. To make the meat well baked, and the remaining fat - soft, we will prepare a brisket in two
Ingredients:
- pork ribs - 2.3 kg;
- maple syrup - 45 ml;
- soy sauce - 45 ml.
Preparation
Generously grate meat with a mixture of salt and pepper, wrap with film and leave overnight. The next day, brush the remains of spices from the surface of the piece, wrap the breast with foil and leave in the oven. How much baked brisket in foil in the oven is determined by its weight, our piece is enough to leave for an hour and a half at 150 degrees. Raise the temperature to 200 degrees and leave the meat for another hour. At the end of cooking, remove the foil, grease the surface of the brisket with a mixture of syrup and soy, and then leave it brown.