Brutal brisket (Oursson 5005 pressure cooker, Brand 6060 pressure cooker)

Brutal brisket (Oursson 5005 pressure cooker, Brand 6060 pressure cooker)

Category: Meat dishes

Ingredients
Pork belly
Spice

Cooking method

• Delicious, satisfying, grateful and easy to prepare dish. Her serious, gentle, powerful and gentle taste is able to awaken deep and quivering feelings in a person dear to you.
• 5 minutes to wash and marinate + 5 minutes to put in a saucepan of your favorite pressure cooker and turn on the program + 5 minutes to remove and put in the refrigerator for ripening = and voila-opp !!! In the morning, delicious sandwiches and kisses of thanks.
• Are you happy, loved and in love ?! Does your heart exude light and tenderness ?! Are your hands ready to give the miracle of taste to relatives and friends ?! Then let's get started !!!
• We need a brisket. With layers of meat among silky lard. Today it is pork, but the veal will be great in this performance. Gently, but at the same time thoroughly, wash it and dry it with a paper towel.
• 
• Spice! East, North, South and West. Let's take a pinch of pungency and bitterness, a little sourness and pungency, and don't forget the enveloping aroma. Zira, coriander, mustard seed, sweet paprika, black and red peppers, turmeric, cardamom, thyme, allspice, juniper berry, and salt. We put everything in a mortar and lovingly rub shades, flashes and glimpses of future taste.
• 
• We rub our meat with spices, put it in a bag or baking sleeve and tie it tightly. We place our blank in the refrigerator for deep marinating. The first five minutes is over.
• 
• If you skip marinating in the refrigerator, no problem. The taste will not be affected much. So feel free to move on to the next step. Pour a glass of water into a multicooker saucepan, install a steamer stand on which we place a bag with prepared meat. We set the program "Steam" pressure 3 - for Oursson, or "Soup" - for Brand. The duration of the program depends on the size of the meat piece and varies from 1 hour to 1.5 hours. The second five-minute session is over.
• 
• The multicooker announced triumphantly that the program was completed? Let her relieve the pressure for a few minutes. Gently open the lid and without opening the bag, transfer the meat to cool and ripen the taste. Only my advice to you! Hide the dish carefully! If you rely on "maybe" and just put the future delight of taste on the shelf of the refrigerator, then you run the risk of finding your beloved spouse hanging with a knife and fork, who is destroying the delicacy with lightning speed. Believe me, if the meat is allowed to mature for a few hours, "jackpot" and applause are guaranteed for you. I usually do it in the evening and take out the deliciousness that screams with aromas for breakfast.
• It's time to serve the winner of the table. Take a slice of black or rye bread. Dry it a bit in a toaster, skillet, or airfryer. Use a clove of garlic to lightly brush over crispy toast. Place a delicious slice of meat on top. And .... no one needs to be called, the whole family is impatiently awaiting the start of the meal!
• 

Spice! East, North, South and West. Let's take a pinch of pungency and bitterness, a little sourness and pungency, and don't forget the enveloping aroma. Zira, coriander, mustard seed, sweet paprika, black and red peppers, turmeric, cardamom, thyme, juniper berry, and salt. We put everything in a mortar and lovingly rub shades, flashes and glimpses of future taste.

How do I like spice photography?

[Solena]

Solena - cool brisket

Girls
Thank you for your attention to the recipe! I tried to make it pleasant for you to read and contemplate.

After such a sincere description, I will definitely cook it!

How enticing ... I want to do it. Thank you!

Innochka !!! Thanks for the recipe. And what is the pressure in Orson?

[Solena]

"Her serious, gentle, powerful and affectionate taste is able to awaken deep and quivering feelings in a person dear to you."

- and this is about brisket .., just a poem, no - a song Solena I take everything and the name and the recipe and I will learn this phrase, Thank you! I read in delight, choking on saliva, I like everything

And what is the pressure in Orson?

Natta: flowers: I set it to 3 for meat.

Lyuba 1955, thank you for your kind words

[Inna, Solena]

Inna, Solena, Prepared the brisket today. We will try it tomorrow. Zaaaaaaah !!!!!
Thanks for the recipe.

[Inna, Solena]

Inna, Solena, while reading the description, slightly choked on saliva. Thanks for the brisket from my husband, and from me also a huge respect precisely for the literary design of the recipe

[Inna, Solena]

Inna, Solena, Prepared the brisket today. We will try it tomorrow. Zaaaaaaah !!!!!
Thanks for the recipe.

Kubanochka I hope the taste won't let you down
This recipe is one of my favorites in my family. And cold (as an appetizer with hot sauces, as a filling of sandwiches, pita and lavash, along with vegetables), and hot.
And if, after the pressure cooker, remove the brisket from the bag and put it in the airfryer for 20 minutes for a golden brown crust, then

Inna, Solena, while reading the description, slightly choked on saliva. Thanks for the brisket from my husband, and from me also a huge respect precisely for the literary design of the recipe

Thanks to the summer resident! I have tried to make the reading pleasant for you. And my gratitude to your husband for such a high assessment

Well, straight a wreath of sonnets

Well, straight a wreath of sonnets

Report. Only I did not cook the brisket, but the cervical incision (I saved it). Super. Thank you.

[tumanofaaaa]

tumanofaaaa but how brightly colorfully it turned out! Yes, on dark bread and with summer vegetables.

I also went to pickle pork for tomorrow and I will please my husband with the same beautiful buffers

Inna, good afternoon! Tell me, if you cook in MV Panasonic 18, then how? Also for a couple of 1-1.5 hours?

Inna, good afternoon! Tell me, if you cook in MV Panasonic 18, then how? Also for a couple of 1-1.5 hours?

Ksyusha and a good day to you!

If your mule has a Steam program, then it is ideal for cooking. If not, then something like "Soup" will do, in general with a high temperature. If I'm not mistaken, then in Panasonic there is no cooking under pressure, then 1.5 hours will be the very "that" for readiness (focus on the size of the piece, I had a thickness of about 5 centimeters). And you can let the meat cool right in the slow cooker.

Happy meal !!!

Thank you, yes in MV Panasonic there is a "steaming" program, and I'll try it on it. To me on "you"

This is a really tasty recipe, thank you, I made it from the peritoneum with layers, in the Scarlet multi-pressure cooker, on the Soup / porridge mode - 20 minutes, wrapped in foil, opened it when it cooled down, and ..... guard the refrigerator !!!!! My husband said, very tasty, for lunch I ate with soup, for dinner, just with tea! We'll have to repeat, and more than once!

[Letka-enka]

We'll have to repeat, and more than once!

Letka-enka , just about and I tirelessly repeat. Mine very much like it cold for a sandwich or, like yours, with tea. And now, after buying a vacuum machine, it has become even easier to marinate, and cook, and store in a vacuum much longer already cooked. So I do it with the "industrial" number of servings
I am pleased that you liked the recipe.

Don't you need salt at all?

Don't you need salt at all?

Courtesy of the author: I put in a little. Delicious recipe. I constantly cook with salad in the summer! I WANT SUMMER!!!

[tumanofaaaa]

tumanofaaaa, Irina, thanks! (I asked you about bacon, still in Temko)

I'm flying

And help yourself, everyone! Mom dear, how delicious it is! In the morning I eat foggy bacon, in the afternoon this brutal beauty, and in the evening all together

I listened to a song about brisket, was inspired - and more! But it was not worth keeping in a Soviet gas pressure cooker for 1.5 hours - it was boiled, the ribs popped up ... very, very tasty and satisfying, I will repeat, but I will reduce the time.

Oh, how delicious! And surely in a simple multicooker it will also work? Or will the taste change a bit? (There is no pressure cooker, no vacuum cleaner. There is a cartoon and a refrigerator. And there is a great desire to eat such a delicious food too. The fear that it will not work out is also present ...)

oh, this is my favorite !!! thanks for reminding me!

[Piano]

Piano,
Elena, do you think an hour is enough for 1 kg of brisket? I also want to make in a simple steamer.