Breast is the highest category of meat, the best, along with a ham, is the cut of an animal’s carcass. This piece combines muscle tissue and layers of fat, and this composition gives the dishes from the brisket a special, incomparable taste. The meat is suitable for salting, smoking, baking in whole, as well as for cooking soups and roasts. Baking brisket in the oven is a real pleasure. You just need to choose cool weather so that the preheated oven does not spoil the climate in the apartment. There are many ways to bake this type of meat. Here we will consider only some of them.
Clear business, the brisket happens pork, beef, veal and mutton. The quantity of sebaceous veins, the softness and juiciness of the product also depend on which animal was butchered. And depending on these indicators and methods of cooking, too, vary. Pork is fatter and lamb is dietary. Let's start by looking at how to bake beef. Such a piece, stuffed with garlic, can not only become an excellent cold dinner, but also go for sandwiches. It can also be served hot with a side dish of fried potatoes or stewed vegetables.
Before baking beef in the oven, you must first marinate it. Squeeze a few cloves of garlic into the soy sauce through a press, add a spoonful of vegetable oil and a few drops of lemon juice. Pound a kilogram of meat with pepper and put in this marinade for two hours (or even better at night). After that, with a knife point, make shallow cuts in the surface and shove the halves of garlic and carrot into them. So that the beef does not become dry, bake it in foil, swaddled in two layers, so that the juice does not leak. First put a piece on a baking sheet in an oven preheated to 250 °, but when the dish begins to twist, reduce the heat to 200 °. So the meat is baked for about two hours. 10-15 minutes before full cooking, you need to unfold the foil and pour a piece of the allocated juice. So the crust will turn out, and the juiciness will remain.
Well, what about lamb? You can bake brisket in the oven in the same way as beef, in foil. Moreover, it is possible to eliminate a specific smell (if someone does not like it) by putting various herbs, such as fresh mint and basil, laurel leaf, together with meat inside the aluminum sheet. For greater juiciness, dishes are also placed in slices of lard.
Pork belly is a long layer of meat with skin. To soften it, you need to slightly beat it off the side of the skin. Pork marinade also does not hurt. A rough skin is especially in need of it. Do in not
th sections, gently rub with a mixture of salt and pepper, your favorite seasonings. After this,
stuff the meat with halves of garlic cloves. You can bake the brisket in the oven in foil, or you can just in deep form to collect later leaked lard. If you use aluminum sheets, do not forget to unfold a piece of meat and let it bake until a crust forms.
How to bake brisket in the oven on a baking sheet or in a mold? Lay the piece with the sandpaper up. About 40 minutes, the meat should be baked at high temperatures, and then another half and two hours - at moderate. Check the readiness of the dish with a sharp knife with a thin blade: if it comes in easily, and colorless juice is released at the injection site, the brisket is ready. By the way, unlike beef, pork tastes better when chilled.