Brisket stuffed with meat

0.6k - 90 минут 6 порции

Besides that it is delicious, very tasty, oboldenno delicious, delicious, delicious delicious - nothing more to say!

Ingredients for Brisket stuffed with meat

Step by step instruction of cooking Brisket stuffed with meat

Шаг 1

To prepare for this recipe I bought a piece of meat. The ribs I had removed and the meat is well cooled.

Шаг 2

Bottom view.

Шаг 3

From the ice water, salt and sugar to prepare the brine solution. Stabbing the meat will be a syringe with a needle (I have a pharmacy 20g)

Шаг 4

Carefully MCPFE meat throughout the area. The solution should take the whole. By the way, I wonder when the injected solution, the meat on the eyes rises and increases in volume.
Put the meat in a bowl with a lid or tight-fitting package. Send at least 12 hours in the refrigerator.

Шаг 5

Let's prepare the filling. Meat take cold.
Slice the meat into thin long pieces. Send to cool off in the camera.

Шаг 6

Prepare a mixture of spices.
I use ready (a link to the recipe give below), to which is added salt, garlic and paprika.
PS if you cook the meat to cold snacks, then if you want, instead of the total weight of salt, divide it in half, replacing half of the nitrite salt. The meat will be pink in color and have a ham taste like the store. I cooked only with table salt.

Шаг 7

For the filling we will need ice water.
Put the meat in spare capacity, add spices and pour a little water (add it gradually). Wear gloves, they are still required to meat at the hands of a not very heated. And begin to knead the meat, adding water. Knead for 10 minutes, the meat slices begin to stick together among themselves, stick to the gloves, this suggests that the meat has allocated your "glue" and our stuffing when cutting will not decay.

Шаг 8

Place meat stuffing in a bowl with a lid or tight-fitting package. Send at least 12 hours in the refrigerator.

Шаг 9

Using a large and sharp knife, open the belly with one hand. As it turns out the bag. ))

Шаг 10

Place meat stuffing, fine, but without fanaticism tamping. Close the edge with the help of culinary pins (toothpicks or sew).
Palms to Pat it slightly across the surface of the meat (like a massage on the back of a man).

Шаг 11

Place in a container with lid and refrigerate for 12 hours.

Шаг 12

Put the meat in a heat proof form, cover with foil. To put in heated to 80"With the oven. In the photo the meat was baked for 2 hours.
After 90 minutes I removed the foil and left for another 30 minutes. The meat raw. So I covered it with foil and increase the oven temperature to 180"C, bake further 1 hour, then removed the foil and baked another 40 minutes without it.

Шаг 13

In the piercing of the meat when pressed stemmed light broth, for me it is a sign of readiness, but it can be done only at the very end, otherwise it will flow out all the broth and the meat will be dry!!!
CONCLUSION:
For baking such a large piece of meat need a special oven and definitely need a probe that will show the readiness of the meat, with 72"C. In the absence of that cooked in the oven and decided that you can immediately safely bake the meat at 180"With, but the time will not say exactly. Be guided by your oven!
If you serve the meat hot, then at this stage it is ready for submission.

Шаг 14

I will serve as a snack, so put on meat the press (a pot of water) and left overnight. Let's see what happens!?

Шаг 15

The next day cut the meat - YAY! Everything turned out exactly as I wanted!

Шаг 16

Meat very tasty, juicy, spicy, fragrant, salt can be put on a few grams less. No, it is not salty, but good salty.

Шаг 17

Meat keeps the shape, not falling apart and is very beautiful in the context! In short, let cook and you will succeed!