Breast in a slow cooker - a home-made recipe

Holidays are just around the corner (next, whether it's the New Year or lingering "May Day"), and with them the age-old question arises for many housewives: what should guests put on the table, how to amuse and please them? No one will be surprised anymore at the store’s delicacies, even imported ones, but home-made brisket in a multicooker, baked with all kinds of spices and fresh herbs with aromatic delicacy - this will probably be a great surprise! Yes, and home, if guests are not scheduled, highly appreciated. And for a picnic in the bosom of nature - an invaluable thing.

How to cook brisket using a slow cooker

In fact, a brisket is considered a smoked-boiled or simply smoked product, which is prepared from a slightly salted pectoral carcass with ribs. And it happens not only pork, but also beef, veal, lamb. Moreover, they make it directly with ribs, and the skin, as a rule, is not removed. The recipe was and remains simple, and soon we will see for ourselves. Only meat from the corresponding part of the carcass is required (necessarily fresh, not frozen), plus the necessary spices (a mixture of peppers is perfect). On the other hand, such a device as a crock-pot is available today in almost every kitchen. And in it, we assure you, the taste of meat will turn out amazing: you will not lose at all when you serve such an appetizer, fragrant and juicy, for a festive dinner. Here we go?

Simple ingredients

How to cook brisket with a slow cooker? We need a kilogram of pork breast, a head of garlic, a mixture of peppers with salt, fresh herbs, a couple of parsley. From this amount of meat, you will get a calculation for about a dozen full-fledged servings. It is not recommended to cook more than a kilogram at a time, since the space in the multicooker bowl is quite limited in size - after all, this is not an oven for you!

Breast in a slow cooker. Recipes

1. First you need to prepare the meat. So, carefully wash the piece with a delicious layer of fat / meat under the tap. We clean the skin with a kitchen brush (it is not necessary to cut it off). We dry the future brisket on a cotton towel or napkin.
2. Using a sharp knife, we cut the skin closer to the bacon, so that we get small recesses (but do not overdo it: you do not need to pierce through).
3. Now is the season for seasoning. We clean the garlic cloves, cut into circles or crush. My greens, get wet with a towel, finely chop with a large knife.
4. We combine garlic and herbs, add bay leaves, previously broken into several parts.
5. A mixture of peppers, a little salt is placed in a plastic bag, carefully rolled out with a rolling pin to form a homogeneous mass of seasonings.
6. Lubricate our piece of meat with the mixture, and in the cuts on the skin we insert the garlic and chopped greens with lavrushka.
7. Put the prepared brisket on a food foil folded in 2 layers, sealing it tightly from different sides to form an envelope.
8. Leave the meat to saturate with spices for 15-20 minutes. But you shouldn’t keep it any longer, as lard quickly absorbs aromas.
9. The envelope is placed in a bowl for a multicooker.
10. We put on the "Baking" mode. Preparing a pork belly in a slow cooker for 2 hours on a timer. At the end of cooking, do not rush to get it - let the meat "rest" (set to heating mode - 15 minutes). And after that we take it out of the bowl. The baked brisket in the multicooker will turn out, thus, juicy and fragrant. And, cooked inside the foil, it quickly sweeps off the table.

Breast in a slow cooker. Another recipe

To cook it, we no longer need foil, but we need to be patient - the meat will marinate for several hours. You will need the following ingredients: a kilo of breast with ribs, a few cloves of garlic, seasoning - the one you use constantly, a mixture of peppers with salt.

We just cook

If you decide to try this recipe, you should choose a piece drier, since when baking in a slow cooker with this method, little fat is burned, and the meat will turn out to be too fat.

1. A piece of mine, dried on a kitchen towel.
2. Immediately make cuts for the garlic.
3. We clean its slices and cut into several parts, but not too finely. Carefully insert them over the entire area of ​​the piece, into the previously cut holes.
4. Add brisket, add peppers and seasoning - roll our delicacy in it!
5. Next, we wrap a piece of meat in a plastic wrap several times, put it in the refrigerator for the night (preferably even for a day).
6. After the specified time, we unpack, put on the bottom of the bowl of the multicooker, cook for 15 minutes on the "Frying" mode, frying from all sides. The crust is grabbed - stop.
7. Switch to the "Baking" mode. The meat will be baked for about 30 minutes on one side, after - we turn the piece over, baking on the other side (30 minutes).
8. We cook the finished delicacy for half an hour on the "Heating". Then we wrap in cling film, sending it to cool in the refrigerator (a couple of hours). And so: you can serve the brisket to the table. As you can see, a fairly simple way to bake a gourmet appetizer!