Oven-baked meat (recipe from mom's notebook)

[1.]

Oven-baked meat (recipe from mom's notebook)

Category: Meat dishes

Ingredients
pork brisket (on the skin)	1 kg
salt (for salting)	1 tbsp. the spoon
egg	1 piece
salt (coated)	1 tsp

Cooking method

• 1. Preparation.
• Rub the brisket with salt, put in a tray and keep in the refrigerator for at least 8 hours, or better for a day.
• 2. Cooking.
• Remove meat from the fridge one hour before cooking (note - underlined and exclamation mark!)
• Heat the oven very strongly together with the baking sheet (I have a default 300C in the gas Darina).
• Beat the egg with a fork and salt and coat the meat with this mixture.
• Bake the meat skin side down first approx. 30 minutes over high heat until crisp.
• When set, reduce heat to minimum and bake for another 3.5-4 hours.
• Result.
• 
• Here I turned it over, you can see a hard skin.
• 
• The meat is crispy and extraordinarily juicy on the inside.
• 
• Bon Appetit!
• 

Note

Another recipe from my mother's culinary notebook.

I baked 2 pieces of about a kilogram, so the amount of eggs and salt doubled.

Only the best brisket is baked.
We met such an option, when there is a skin, and fat, and a thick layer of meat, and the ribs are special. removed with a knife? (Usually the ribs are sold separately, and therefore the meat on the brisket is very scanty).
The last photo clearly shows the cartilages from the removed ribs.

Why to withstand so much and so much - I don't know! Who would explain.

We also pass this meat under the code name "road" or "crackling".
Before, when there was no meat in stores, my mother went to the market before leaving on vacation, bought good meat and baked it. It endured the train ride very well. The main thing is not to wrap it in bags and foil, but only in tracing paper. And a crackling - because a lot of fat is melted.

The skin is oak and salty and is best cut off. But there are those who like to torment her with beer.

Oh, what a beauty! better than any cake)))
Elena, I stole the recipe, now I will hunt for the best brisket, maybe it will fit on the train, we love that!

Oh, I can’t oh, I’m dying, I’m choking with saliva. aaaa .... and I'll go to the fridge ekkkk .... there are fried cracklings with fat ommmm. smear on bread with a cucumber and green onion and sauerkraut .. oyyyyy ..

Well, Lena is to blame! And I'm defrosting such meat already - I'll pickle and bake tomorrow! Cruel!

Thank you!

am greed with fat ohmmm stand. smear on bread

And I have such a treat right now.

Also the brisket is "correct", only this meat is "book". Here on the forum there was a pretty similar recipe, so I didn't post it.

And I'm defrosting such meat already

I have not tried it from frozen. I made from chilled. By the way, it was pale, there was no blood at all, like in the store (they let everything down). When I bought, I felt and pressed, it was not wet to the touch and the hole rose, as expected.

[eye]

eye,
Yeah))) And then the cake doesn't fit, so you eat and that's it, it remains to doze like a lion after a hunt.

[Elena]

Elena, oh, how delicious!

What a beautiful and tasty Interesting, but you can make a neck like that

[Babushka]

Babushka,
Tatiana, thank you!

irysikf,
Thank you. I think you can try with a different cut.
But there is not much fat there. Maybe bake not that long.