Spiced pork belly (Sousvide Steba SV-1)

Category: Meat dishes
Spiced pork belly (Sousvide Steba SV-1)

Ingredients

Pork belly 800 g - 1 kg
Salt, paprika red, black pepper Taste
Leek
Garlic 4 cloves

Cooking method

  • We take pork belly, wash well.
  • Spiced pork belly (Sousvide Steba SV-1)
  • We cut the garlic into pieces and stuff our brisket over the entire surface evenly on both sides.
  • Cover with spices, salt. Cut the leeks into thin rings and spread on the breast, pressing.
  • Here we get such a picture)
  • Spiced pork belly (Sousvide Steba SV-1)
  • We put the meat in a vacuum bag and pack it using a vacuum sealer.
  • Spiced pork belly (Sousvide Steba SV-1)
  • We put it in Su-Vidnitsa, fill it with warm water from the tap.
  • We turn on and set the time to 6 hours, the temperature is 65 degrees.
  • After the sous-vidnitsa turns off, we do not take out the meat, but let it go. We are waiting for the water to cool down.
  • After the meat has reached, we take it out and take it out of the bag.
  • Here's what we got
  • Spiced pork belly (Sousvide Steba SV-1)
  • The aroma of spices .... I can't describe)
  • Now we need to fry.
  • I did the frying in the Shteba pressure cooker on the Roasting mode for 10 minutes.
  • We warm up the bowl and after the signal we put the meat. Fry on each side and sides.
  • Here is the end result. We cut and serve for breakfast) or you can cool and leave for slicing.
  • The brisket melts in the mouth !!! It turned out sooooo tasty and tender !!!
  • Spiced pork belly (Sousvide Steba SV-1)
  • Spiced pork belly (Sousvide Steba SV-1)

The dish is designed for

1 kg

Time for preparing:

6 hours + 10 minutes

Cooking program:

Su-vide, Roasting

Note

BREAST:

1) Chest-ribs of beef, lamb, veal or lean pork carcasses; cut obtained by varietal cutting of carcasses.

2) Meat product prepared from this part.

Salted meat, along with ribs and a layer of bacon (1-3 cm thick), is subjected to various types of heat treatment and smoking, depending on which they get smoked-boiled, smoked-baked and uncooked smoked brisket. In the course of various stages of processing, the brisket acquires a pleasant peculiar taste - “ripens”. The finished product can be with or without skin. It is used as a cold appetizer, for preparing first courses (for example, borscht, soups with peas or beans), fried with fried eggs.

igorechek
Masha, when I add garlic with COLD smoking, it gives some unpleasant aftertaste and musty smell. Does garlic add an off-flavor in sous form?
In one of your recipes, I saw an addition in the form of a considerable amount of sauce. I don't have a bag vacuumer yet. But I heard somewhere that you cannot pump out a bag if there is liquid in it. It's true ?
Masinen
No, here garlic gives exactly the aroma. There is no musty smell, but there is the smell of garlic)
About the sauce. In my vacuum apparatus there is a Moist function (wet), and with this function I also pack meat, because the juice and sauces are released from the meat.
But for example, if you pack the soup, then you only need to turn on the sealing without sucking the air.
Masinen
When the brisket is ripe in the refrigerator, those the next day, then it could be cut into soooooooo slices. Just for serving, in the form of slicing)
I am already preparing cutting options for the new year, collecting options)
igorechek
In order for the slicing to be beautiful, uniform and thin (up to 1 mm), I can buy a slicer. She not only for meat, but the same meat cuts raw for further cooking and ready-made. For the beauty of the table - excellent
Masinen
Yes, you can cut it a little with a slicer, but you can't cut a warm brisket, but I haven't tried it, it didn't work with a knife), but a cold knife worked, but a slicer would be so beautiful in general)
Masinen
Brisket again) but this time I bought a very good and not fat one)

This time I fried it on the grill and then just put it on.
The temperature was 80 grams and the time was about 2.5 hours.
Finished brisket cut
Spiced pork belly (Sousvide Steba SV-1)

Spiced pork belly (Sousvide Steba SV-1)
Spiced pork belly (Sousvide Steba SV-1)
Vei
Mashun, I want to cook the brisket now, or rather, it is more likely the flank, with such a good layer of bacon on the skin. Do you think it needs to be aged before cooking in brine or can it be cooked right away? And is it possible for a shortened program? In the presence of about 4 hours only and then, if without salting, if with brine, then everything is already transferred to tomorrow?
Masinen
No pickle needed, just rub well with salt and pack.
And what is the thickness of the piece?
Vei
Well, I did just that. I put it on 80C and 2.5 hours, then I will add another 1.5 hours.
GTI Tatiana
Masha, what do you think, if such a brisket is cooked in a Steba DD1 pressure cooker in the simmering mode, how long will it take to warm up to the required temperature inside the meat?
I have no vacuum. I want to seal it in a bag or a flask. Place on a wire rack at the bottom of the water. Or will it be nonsense?
Masinen
Tatyana, it is better to wrap it well in cling film and do it in water)
Time as in the recipe.
GTI Tatiana
Maria, Yes Yes. So it will be right.
Thank you, Masha.
Chit
Masinen, Maria, Happy New Year!
Thank you very much for the delicious and simple brisket recipe.
I took about 1 kg of brisket (I took a store one, it just wouldn't fit with salt, you won't bite), smeared it with salt, pepper, paprika. I added chopped garlic, vacuumized. I didn’t put the bow, I didn’t.
She lay in the refrigerator for 2 days, it just happened.
I cooked at 65 degrees, 6 hours, then cooled.
Opened the package, the smell of garlic is awesome. The brisket is cut without problems, soft, with streaks of meat, mmmm. No store can compare.
Maria, thank you tremendous, tremendous!
Masinen
Chit, Margarita, did the right thing that they left for two days)
Of course, the cooking method can be different, but now I like the way you did it better, they can even hold it for five days)
But I don't add garlic, if it is pickle, it becomes musty, but you can add dry in spices)

And Happy New Year to you!
Chionodox
Prepared brisket on sous vide ribs for the New Year. It was planned that then we will fry on the grill. But somehow it didn't work out. Therefore, already at home they fried in a frying pan and ate. Mnymmmm! And even with your pickled cucumbers!
Spiced pork belly (Sousvide Steba SV-1)
fedorovna1
Masha, what a delicious brisket I got !!! Thank you very much for the recipe !!!
Masinen
fedorovna1, Tatiana, how good))
I am very glad! It's so nice that the recipe still went public: girl_win:

And then I designed it a long time ago and only, now it came in handy
Natusya
Masha, I finally did it And now I read it again and
Thickness 4.5-5 cm 2 pieces, and I cooked them at 65 * total 4 for an hour now I sit and think "Is the brisket ready?"
Now chilling in the refrigerator. We will try tomorrow.
Masinen
Natusya, well, should be ready)
It was possible to deliver 5 hours.

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