Breast belongs to the highest grade of meat. The structure of the muscle tissue of the brisket includes fatty layers that give the meat a good taste. The brisket is suitable for cooking roasts and first courses - soups and borsch. Taste of the brisket is especially evident when smoking and salting. The baked brisket in the oven turns juicy, aromatic and requires little time for cooking.
Pick your recipe
You will need
-
- brisket of a young animal;
- knives
- foil;
- lemon juice;
- salt;
- ground pepper and peas;
- greens;
- bow;
- rice
- water;
- margarine;
- needle;
- threads.
Instruction manual
1
For baking, select the breast of a young animal. Prepare the brisket for baking, having previously processed it. Rinse the meat and squeeze from water. Remove the film with a thin, sharp knife. Separate the breast bone and ribs from the tenderloin. After cutting, a long layer of meat will remain. If the meat turned out to be harsh, slightly beat it off and moisten with lemon juice, allowing it to soak.
2
Breast does not require specific additives and spices. Rub the cut layer with salt and peas crushed from peas. Put the brisket over the lean side on the foil. You can finely chop washed and dried greens and sprinkle lightly on a piece of meat on top for flavor. Carefully cover the “arched” tenderloin with foil and tuck the edges of the foil so that the juice does not leak onto the baking sheet and remains inside.
3
Bake the brisket in a preheated oven at 200 ° C. To determine the readiness of a future dish, remove the pan from the oven. Carefully unfold the foil (so that the steam does not hit the face) and puncture with a thin knife in the thickest part of the piece. If the tip of the knife went in easily and colorless juice stood out, then the meat is ready. If the juice has a reddish tint, cover the brisket with foil and continue to bake. To form a crust, at the end of cooking, unscrew the top layer of foil and brown the dish in the oven.
4
On holiday, you can bake the brisket by stuffing it. To do this, cut the film from the inside of the lamb brisket along the costal bones and remove the ribs. Starting from the thin end of the formation, cut the films so that space forms along the entire length of the sternum between the outer layer of meat and the layer adjacent to the place of the former rib.
5
Prepare the minced meat. When chopping raw mutton, add water, salt and ground pepper, onions and boiled rice, passaged on margarine, into it. Stuff the space in the brisket with minced meat. Sew in the hem. Sprinkle with salt and peppered with peas and bake in the oven. Before serving, cut into pieces and remove the threads. Baking brisket is simple and delicious.
Useful advice
It is easier to remove the ribs and the film from the brisket if the meat is previously cooked.
Lubricate a piece of meat with mustard and leave for a while - this will give it juiciness. Rinse mustard well before cooking.