Pork brisket in Oursson pressure cooker

Pork brisket in Oursson pressure cooker

Category: Meat dishes

Kitchen: Russian

Ingredients
Puff pork brisket on ribs	about 1 kg.
Grill spices
Salt

Cooking method

• Puff pork brisket (meat, fat in layers) with a whole piece on the bone and with skin, grate with grilling spices, salt and leave in a bowl (or bag) in the refrigerator for a day. For this, I made a mixture of spices and salt, so it is more convenient to rub a piece.
• We spread the meat on the ribs in the saucepan of the pressure cooker (I don't add water!), Close the lid and set the STEAM mode, pressure 3, time 2 hours. This time includes the time for the pressure build-up of about 12 minutes, the preparation itself and the pressure release of about 20-25 minutes.
• After the end of cooking, I turn off the device, open the lid, check the readiness of the meat with a knitting needle, and leave the meat in the pan under a slightly open lid until the meat cools. Then I put the meat in a bag (saucepan) and put it in the refrigerator.
• It turns out such boiled meat. Very soft, even the skin turned to jelly.
• 
• Such meat is boiled, can be served hot with a salad, or a side dish, or cold for sandwiches.

Note

I cook such boiled meat for my mother, who eats such meat more willingly, age, however
Cook with pleasure and bon appetit!

Cool. (y) Meat in a multicooker-pressure cooker generally turns out wonderfully. Bon appetit to mom.

Yes, noticeably, the meat is the most tender, juicy! It turned out great!

[Girls]

Girls, Thank you!
Mom is happy, it works for her teeth, the meat is the most tender
During the night, the meat has grown cold and is well cut into bread

Yesterday I cooked the boiled brisket again. After cooling in the refrigerator overnight, the meat cooled down, pressed and began to cut well into thin strips - it turned out for sandwiches!



The brisket was a smaller piece, so I tormented it for 1.5 hours.

I recommend cooking!

Prepared brisket ... Super! I put it to cool, and a little later I put it in the refrigerator overnight. A piece, a very small piece, I tried it ... Mmmmmmmmm ...

Oh, Lenok, it's really tasty, I admit It leaves in years, that's why I do little and rarely

To your health!

[Tatyana]

Orsson is not there, there is Shteba. The maximum time there is an hour or forty. ' Put on pressure 0.7 (this is high), program "meat", maximum time: 1:39 '. Let's see what happens. I love brisket!
PySy: but nobody canceled my curvature, so there is quite a chance for myself that I will ruin everything.
TatyanaI hope you will excuse me my insolent an attempt to fit with explanatory supplements into your recipe?
So, for the owners of Shteba I supplement the pressure cooker, in time, so that, if someone falls in love with this recipe as well, it would be easier to navigate (although, maybe, I'm the only one such a brake, but everyone already understands) that: as it turns out, Shteba the countdown does not go from the moment the program was turned on, but from, probably, the pressure setting, and Tatiana wrote that in her Orsson

I close the lid and set the STEERING mode, pressure 3, time 2 hours. This time includes the time for pressure build-up of about 12 minutes, cooking and pressure release of about 20-25 minutes.

, that is, if I understood correctly that these 2 hours include a set of pressure ... That is, "this is what" comes out, and this wonderful recipe can be almost identically adapted to Stebe.

[Anya]

Anya, this recipe can be adapted for any pressure cooker, absolutely for any.
In doing so, you must take into account the principle of setting the cooking time for this pressure cooker.

I'm waiting for the result

[Admin]

Admin, Tatyana, this, of course, is not yet a report, but a response directly from the scene: I: yum-yum-yum, chavk-chavk-chavk, in short, sank into a plate with my muzzle, you can't shake off your ears - you didn't no brisket, I'm telling you!
And if we discard the lyrics, then I VERY liked it. It was about such a RUPTLE result that I dreamed of, just did not know that it was called that.
More details later.

Details - later

I'll wait ... if there is something to show after "yum-yum-yum, chaw-chaw-chaw"

Tatyana, what is the temperature in the STEERING mode for Oursson? I have Shteba, and there, in addition to the MEAT mode, there is a STILL mode, with a manually set temperature ... So I think it's better to choose ...

[Admin]

Admin, Tatyana, and the pressure is 3, is it high or low? And how is it collected without water? : girl-q: My LAND LIFE shut down once, unable to gain pressure. I thought kirdyk to him, but the reason was in the bowl that did not fit tightly to the heater

[Galya]

Galya, pressure 3 is a high pressure, especially for hard and long-cooked products, including meat.
Meat without water is perfectly cooked in a slow cooker and a pressure cooker, since the meat has enough of its liquid-juice, which will flow out of the meat during cooking. Sometimes it is about 250-300 ml. ready-made broth, after cooking the meat (depends on the amount of meat).
Pressure builds up normally.

I have enough of such recipes for meat-boiled pork cooked without water, oil, marinade, you can see.

[Tatyana]

Tatyana, thanks, I will try, my mother is also aged.

[Galya]

Galya, to your health!

[Tao]

Tao, here is my comment for you. The "torment" modes of Orsson and Shteba, as I understand it, are different. At Shteba, the "languor" or "languor +" mode goes on without pressure at all, while in Orsik, on the contrary, it is just possible to set high pressure for a long time. In short, read my post. If anything - ask.
PySy:
my meat, in the mode set in my post, boiled perfectly to a cold-stewed state, while remaining outwardly whole, it did not fall apart by itself, although it was not easy to transfer it entirely from the pressure cooker bowl to a plate, under the effort it (meat) easily disperses , again like the meat being compared on the holder. The skin has, indeed, acquired a softness and a keloidness, so to speak; in short, it has become deliciously edible, as in my opinion. In general, I really liked the result, I was about to get it, and I am glad that I was not disappointed with the result. Yes, I put the meat on the steamer grate so that it wouldn't float in my "stoves".
By the way, for family reasons, in connection with the economy, I still had to cut up what I prepared today. Since I was buying meat brisket, there was plenty of meat. I took it off the bones, left the meat itself to the children (they already ate it with ketchup - they don’t want it), and took off the fat with delicious juicy skin for myself. I sent it to the refrigerator - with potatoes, buckwheat, and any side dishes ME will be OK. Or for a sandwich with black bread and garlic mmmm mmmm .... delicious aaa ... !!! And I also collected the melted fat, mixed in the process with a fair amount of meat crumbs - spreading is also great for a sandwich. In short - it's all about!

[Tatyana]

Tatyana, please tell me, and in Oursson 5002 on what mode to cook such brisket? Maybe the Jellied mode will work?

[quenching-languishing]

Jellied meat is also suitable
The main thing is the principle of long quenching-languishing a large piece of meat whole

[Anna]

Anna, Thank you! I read your comment above, but I forgot that languor in the Shtebe without pressure It's good that they mentioned the grate ...

[Tatyana]

Tatyana, Tanya! and in a multicooker you can somehow cook such beauty?

[Vika]

Vika - can! Extinguish-simmer mode (what is there?) And the time will need to be set 3-4 hours, and then, in fact, navigate, check with a puncture

[Tatyana]

Tatyana, super! Martha is coming to me: yahoo: I think I’ll start mastering it right from this recipe.

Fine! Congratulations!

It will be easier with Marta, there are good modes for this, see this table What the multicooker Marta MT-1989 can do (my culinary experiments) # 2

And the topic is What the multicooker Marta MT-1989 can do (my culinary experiments)

For boiled meat, the STUDENT mode is suitable, turn it on and track the readiness after 3-4 hours.

[Tatyana]

Tatyana, Tanyusha! Thank you so much!

[Vika]

Vika, thank you, you won't get by with ready-made meat, bring it here, you will boast