How to prepare lard brisket: with garlic and spices
Lard and garlic is a combination that perfectly complements red borscht or meat soup. These two separate products can also be used to make a delicious appetizer called brisket. The lard turns out very flavorful, spicy and juicy, perfect for a feast.
The idea of making lard brisket was published on the Instagram page of food blogger Khrystyna with the nickname kristi_cooking.
Recipe for brisket with garlic and onion peel
Source: Screenshot of a post on food blogger Khrystyna's Instagram page
Ingredients:
- pork brisket (underbelly) - 1.3 kg
- onion peel - 3 large handfuls
- salt - 4 tbsp
- bay leaf - 4 pcs.
- peppercorns - 8 pcs.
- coriander - 1 tsp.
- water - 2-2.2 liters
Ingredients for rolling:
How to cook
Source: Screenshot of a post on food blogger Khrystyna's Instagram page
- salt, black pepper - to taste
- garlic - to taste
Method of preparation:
Garlic for the dish
1. Pour the onion peel, water and spices into a large saucepan and bring to a boil.
2. Put the brisket in the pot among the onion husks, bring to a boil again, turn down the heat to low, and cook for 20-25 minutes, uncovered.
3. Remove from heat, cover, and set aside to cool completely.
4. Mix everything for batter.
5. Generously rub each piece of brisket with the spices.
6. Wrap each one separately in foil and refrigerate for at least 15 hours.
7. Store the finished brisket in the refrigerator, wrapped in foil, for up to 7 days or 4 months in the freezer.
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