Tender and flavorful pork belly just melts in your mouth! The marinade on the basis of the brine from sauerkraut homemade cabbage makes the meat soft and juicy, the flavors of cumin and pepper, and excite the appetite. Yummy!
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Mix brown sugar Demerara TM "Mistral" – one tablespoon – with strained cabbage brine, cumin and pepper. The taste of the brisket depends on the quality and taste of brine.
Bring to boil and add mustard powder. Stir, add seeds, boil again and cool to lukewarm.
Rinse well and scrape the skin on the breast. Dry, put in a bowl and pour the warm marinade. Allow to cool on the table and put into the fridge, closing film, on the day, on two. Occasionally flip.
An hour before cooking to get the meat and allow to warm at room temperature. Bake in a preheated 200 degree oven for half an hour. Then check the puncture the juice should be transparent.
Remaining marinade to boil in a pan, adding another spoon of sugar and paprika for color.
Thickened sauce to fill with butter and put on the brisket evenly on all sides. Brown brisket with included convection. Cover with foil and let stand for 10 minutes.
For garnish cook potato salad with sauerkraut, onions and pickled mushrooms, filled part of the remaining sauce and flavored sunflower oil.
Serve ribs hot with salad and fresh bread.
The cooled brisket is great on sandwiches.