Brisket call a back part of a hog, beef or mutton carcass when which cutting in meat costal bones remain. Such meat has high gustatory qualities and for giving of additional flavoring nuances and softening is often pickled before preparation.
It is required to you
- For veal brisket:
- 400 g of brisket;
- 1 orange;
- lemon half;
- black pepper;
- 1 garlic glove.
- For mutton brisket:
- 500 g of meat;
- 1 St of pomegranate juice;
- pomegranate seeds;
- black pepper;
- salt;
- 1 h l of starch.
- For a chump end of loin:
- 500 g of meat;
- 1 small bulb;
- 1 lemon;
- vegetable oil;
- black pepper.
Instruction
1. Choose meat which you are going to pickle. For more instant the chump end of loin will approach - less time will leave on pickling and heat treatment. Brisket from mutton will be suitable for various oriental dishes. The most delicious can call brisket lamb which is actively used in high restaurant kitchen. It is the best of all to buy meat cooled in the market. In this case to you it will be able to be cut as it is required for your dish. However, good meat of this sort can be bought also in meat departments of some hypermarkets. be especially attentive upon purchase of mutton - if fat on it is yellowish, meat means old and rather rigid. Choose it only for those dishes where it will be long extinguished or baked.
2. Make marinade. Its structure will depend on type of meat and your flavoring preferences. For example, for brisket of a young calf squeeze out juice of orange. Mix a glass of juice with the dried peel of a half of a lemon and orange rubbed on a small grater, add several branches of fresh or dried rosemary and also the crushed garlic glove and a black sprinkling pepper to taste. Fill in with mix brisket and put in the fridge for five-six hours. After pickling, meat is slightly fried, and then baked in an oven with new potato.
3. Garnet marinade well will approach mutton. As make independently pomegranate juice it can be difficult, buy ready, but surely natural and without sugar. Cut brisket on separate pieces that no more than one costal bone were the share of one part. Pepper meat and fill in with pomegranate juice so that it covered pieces entirely. Leave it in such look for 2-3 hours. After that fry brisket on vegetable oil and bake in an oven at a temperature of 200 degrees of 5-10 minutes until ready. From the remained marinade make sauce. Boil juice and add to it a little starch for density and garnet grains. Salt and pepper to taste.
4. A chump end of loin also leave a chump end of loin for one and a half-two hours. Then it can be prepared from the standard recipe - at first to fry, and then to bake. Also instead of roasting it can be extinguished in a frying pan until ready.