Brisket roll

Brisket roll

Category: Meat dishes

Ingredients
boneless brisket meat	500-800gr
garlic	3-4
ground pepper	...
salt	...

Cooking method

• Boneless brisket, with skin, was 738 grams, this is for those who want me to be precise, like in a pharmacy.
• I washed it and dried it with paper towels.
• Salted, pepper, carefully stuffed with garlic.
• Twisted, swaddled, tied, packed tightly and beautifully.
• I sent it to a cold place for a day.
• I cooked it in water for an hour and a half, because I like dense meat that does not fall apart. Pulled out, did not undress!
• I put it between two boards under a press until it cools completely.
• I sent it to the refrigerator. The next day, she undressed, unpacked, wrapped in paper towels, put in a bag and sent back to the refrigerator.

Note

Lightly salted the water. You can cook it longer if someone likes very soft meat.

You can put mayonnaise with horseradish on a plate next to the meat.
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Twisted, swaddled, tied-packed

That would be more detailed

That would be more detailed

I twisted it with my hands, you can wrap it tightly in a white linen or cotton fabric, carefully tie it with a string or ribbon.

Do not ask for a photo of this process, I do not consider it necessary.

[DonnaRosa]

DonnaRosa, thanks, understood

[DonnaRosa]

DonnaRosa,
I haven't had enough pea soup yet,: girl_love: and next in line is another tempting dish.
For a tip on how to cook (without polyethylene), a separate big thanks
Bookmark, with your permission

[brendabaker]

brendabaker, Can be wrapped in foil and tied, but the foil will darken, do not be alarmed.

[COGT]

COGT, here you can see how to twist and pack

Pork brisket cooked and baked "roll" (Admin)

And here

Boiled pork peritoneum roll (crayz)

[Lerele]

Lerele, Thanks, I will take a look

[DonnaRosa]

DonnaRosa,
I’m better off in canvas, it’s always at home.

[DonnaRosa]

DonnaRosaI’m better off in canvas, it’s always at home.

Then either throw it away or boil it and wash it. I wrapped coarse calico in white pieces, tied it up with a bandage, and then threw it away.

[DonnaRosa]

DonnaRosa,
I'll do it too, I usually either boil or throw it away, according to my mood

Yesterday I bought a large piece of pork barrel, not greasy, there were no smaller ones. It turned out to be too thick for a roll. Therefore, I cut out the middle for soup and stew with cabbage or something else I can think of. And she sprinkled both pieces of meat, salted, brushed, stood the night in the cold. In the morning I cooked, packed and already put a larger piece to cook in a slow cooker for steam (for 1.5 hours). I didn't bandage it tightly with a bandage, but just fixed the foil with a thread.
🔗

[DonnaRosa]

DonnaRosa,
I wonder what will come out on steam, I have a double boiler, maybe it will be easier for me to cook in it, than to cook on the stove

[brendabaker]

brendabakerEverything is fine, I have already pressed it, cooled it down, unfolded it and sent it back to the refrigerator. Only the fat did not flow out into the water, but remained on the meat. When I take a photo, I'll post it. Yes, I added another 20 minutes to 1.5 hours, I don't know if I did the right thing, but I added. She took off her skin this time. I sent a small piece to the freezer while raw, right in the foil.

Added Wednesday 26 Oct 2016 12:33 PM

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The larger bite from the refrigerator looks quite normal today.
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Photos from different angles. It turned out to be moderately greasy, without skin, not twisted, but in a whole piece.
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[DonnaRosa]

DonnaRosa,
It turned out to be a good piece, there is nothing to twist here.