Breast in beer in a multicooker Cuckoo 1054

Category: Meat dishes
Breast in beer in a multicooker Cuckoo 1054

Ingredients

Pork brisket about 1 kg
Light beer 1 bottle 0.5-0.7 liters
Salt taste
Spice taste

Cooking method

  • Pour fresh brisket with beer, put in the refrigerator to marinate for 1-2 days, turn over a couple of times in the interval.
  • We put it in a saucepan, fill it with beer, add some salt to taste, you can pour a spoonful of spices of different taste on the skin.
  • Multi-cook mode, time 27 minutes, temperature 110 *

Note

Bon Appetit!

Gaby
ROMA! What an interesting recipe. I am so glad...
Admin

Yes, really very simple, a minimum of products, but the taste is pleasant
Antonovka
Admin,
can this wonderful recipe be translated into the language of the Panasonic multicooker?
Vitalinka
Admin, welcome back ! A very interesting recipe! I recently got a multicooker and I want to cook in it, but there is no Multicook mode. Can you tell me how to cook your brisket in a simple cartoon?
Admin
Quote: Antonovka

Admin,
Can you translate this wonderful recipe into the language of the Panasonic multicooker?

Girls, no problem!
You marinate the meat in beer, put it skin up in the cartoon, pour the same beer (after the marinade), about 1 tsp of salt is enough to taste (the beer is still salty).
My meat was not even completely covered with beer, more than half was.
Set the Mode to Putting out hours of commercials at 3-3.5 and then track the readiness, after 2 hours of cooking.
The meat should be soft, including the skin, it should be transparent.
And that's it!
Then leave the meat in a saucepan until it cools in the resulting liquid. Cut it cold.
Although my opinion is that it can be consumed hot with a side dish.
In my saucepan, the meat was done in 1.10 minutes!
Teen_tinka
Thanks for the new recipe (just in time for the beer from yesterday), and for coming back to the forum!
Aunt Besya
Admin!And what is it in such a colored top, as if in something rolled or sprinkled with something colored? Or it seemed
Teen_tinka
Aunt Besya , so there are spices on the skin. Mustache by recipe
Admin
Quote: Tinka_tinka

Aunt Besya , so there are spices on the skin. Mustache by recipe

Everything is correct! Sprinkled 1 tsp on top. spices for grilling. There is no point in pouring beer into beer

Breast in beer in a multicooker Cuckoo 1054
Antonovka
Admin,
Thanks for the translation :)))))
Admin

Antonovka, eat for health, delicious and homemade
Tanyulya
Thank you, Admin, as always beautiful.
Aunt Besya
Quote: Admin

Everything is correct! Sprinkled 1 tsp on top. spices for grilling. There is no point in pouring beer into beer

Breast in beer in a multicooker Cuckoo 1054
Very nice !! Similar products are being sold. I keep looking closely. than they are so sprinkled, once it seemed to me that there were all finely chopped pepper and carrots
sazalexter
Admin Very pretty brisket, so appetizing
Zhivchik
ROMA, very tasty morsels!

Tell me, is the taste of the beer strong?
I do not have a brisket, but a podchastka. Is it possible to cook it after marinating in beer, in a gas oven in a frying pan?
Do you need to wrap a piece in foil? Then he will not be roasted, probably. Or open the foil for 15 minutes so that the underwire is fried?

Admin

There is no obvious taste and smell of beer, it comes out, evaporates
The underwings are also good. You can roll it up tightly and tie it with a thread.

Foil is good if you bake meat after removing it from the beer.
I cooked meat directly by immersing it in beer, in liquid.

Yes, any options are possible - both baking and stewing.
julifera
Admin - I liked the brisket very, very much

I want to cook one in Kukushka 1010, but I also need to set the full time there, taking into account the pressure build-up and steam release.
Tell me about the total cooking time for such a brisket in 1054?
Admin
julifera, I am very pleased to hear it is so easy to make and such a great taste and quality of meat

The total time in my pot is about 70 minutes, the whole cycle. Net time 37 minutes.

Cook for health
julifera
Admin - thanks for the fast reply

Tomorrow I'll marinate with juniper, I love its shade in meat
I hope he makes friends with beer
zvezda
Admin !!Put it right on the pizdnichny table ...... tell me, is it just light beer ??? And what do you think, something depends on the variety ... or will it be good in any ???
Admin

Thank you

Logically, dark beer can darken meat, I think so.
For taste and beautiful color, I take light beer, 5 turns. There was a smell during cooking, but later on the smell did not affect the finished meat - all of it evaporated!
Well, it's like anyone, you need to try it once in order to decide for yourself whether this taste suits or not

By the way, yesterday I watched on TV a recipe for venison with beer and grape vinegar - they were praised. In the future, I will try this combination.
julifera
Admin

Thank you very much for this brisket from my dad

Quote: zvezda

And what do you think, something depends on the variety ... or will it be good in any ???

zvezda - I think it depends. I would take a less flavored and lighter beer next time to evaporate better. Otherwise, the shade of beer was very strongly felt in the chilled brisket, I could not eat much.
Fortunately, my dad loves brisket in all forms, he was very happy with such a yummy
Teen_tinka
Admin, I'm looking at your second recipe with beer. And at home I don't have it ... no one drinks ... I have to, it seems, to stock up ... the recipe is great ...
Admin

Quote: julifera

Thank you very much for this brisket from my dad

Otherwise, the shade of beer was very strongly felt in the chilled brisket, I could not eat much.

Julifera, Thank you! Eat to your health!
I agree about beer, you need to take light and with lower degrees, the taste will be better.
I prepared two recipes, and I felt it, even by the smell, I took two different beers.

Quote: Tinka_tinka

And at home I don't have it ... no one drinks ... it seems that I will have to shop ... the recipe is great ...

Who drinks it? I don’t drink either! I buy dark beer only for bread. But you can buy a bottle for meat, you can't take it inside ...
zvezda
Thank you Admin !!!And then I just shared a chicken with beer once in AG and poured it with something I don't even know myself ...: yahoo: and it tasted so bitter ...: (I will definitely make your brisket for the New Year .... raw smoked th meat according to your recipe is already being prepared ....:
Admin
This is what I thought
If you are confused by the taste and smell of beer in a marinade, try pouring the beer into a mug and leaving it open for about a day to let the alcohol fizzle out.
In principle, we do not need alcohol in beer, but the ingredients of beer.
It should work!
Zhivchik
ROMA, I'm with a report.
I made the underwire in beer.

🔗

I didn’t like the boiled underwire. Rather, I did not like the boiled bacon.
Of course, if one meat, then it will be delicious.
I also asked my husband to buy the Grill seasoning. I used to buy Kamis (for example) or other manufacturers, they were whole grains and I liked this seasoning.
And this time he bought the "Prize" before the grill. That's horrible. There is one Kari seasoning in the bag. And I can't stand it. I had to sprinkle with it, because there was no other.
In general, neither my son nor my son liked this undercrown with such a seasoning. The husband, however, is Russian, but he is already eating the bacon.

Anyway, Admin, thanks for the recipe! Breast in beer in a multicooker Cuckoo 1054
Admin

Zhivchik, well, negative experience, this is also an experience

I also never take fatty meat for such dishes, especially pork. Fatty pork is best baked in the oven or in an airfryer - fatty meat turns out deliciously there.
And just in general, I do not eat fat and lard in this form (for technical reasons of the body)
Therefore, I always choose not bold underwear at all - you can see from the photo

And I always add sour additives to such meat or roll, such as fresh lingonberries, fresh cranberries, hot peppers, sour apples, etc., and to garnish such meat with a salad of fresh vegetables, or sour apples and so on. These acidic and vegetable additives neutralize the fat content of meat, it is perceived much easier and tastes better.
And I never put curry in meat, this additive is not suitable for meat - my opinion!
The best spices are for grilling or for pilaf with sour dogwood. If there are no such additives, you can do without them, just sprinkle the meat with a little freshly ground black pepper and Provencal herbs.

ZhivchikI'm sorry that it happened - really, really

I wish you success
Zhivchik
Quote: Admin

And I never put curry in meat, this additive is not suitable for meat - my opinion!

Exactly!

Quote: Admin
and as a side dish for such meat, a salad of fresh vegetables, or sour apples and so on. These acidic and vegetable additives neutralize the fat content of meat, it is perceived much easier and becomes tastier.

So I put sauerkraut with beets on a plate.

Quote: Admin

ZhivchikI'm sorry that it happened - really, really

Why are you ROMA. I promised to make the underwire, so I did.
It is better for members of the forum to learn from my mistakes than to eat such tasteless bacon.
Admin
Quote: Zhivchik

Why are you ROMA.

Thank you
yustass
But my brisket, but not in beer, but in mayonnaise, spices and garlic))))) There is no more strength to wait for complete cooling)))
Breast in beer in a multicooker Cuckoo 1054
Breast in beer in a multicooker Cuckoo 1054
Breast in beer in a multicooker Cuckoo 1054
Admin

I perfectly understand your condition, especially when the smell is deadly

Beautiful brisket, well done!

But, nevertheless, try to stand it in the refrigerator, then the meat juice will not leave it, it will be tastier
hoziaika
Admin, please tell me. do you need to tie it with twine before laying in a cartoon, or put it under a press after cooking?
Admin

In this recipe, you DO NOT need to tie it with twine, and you DO NOT need to put it under the press - and it turns out so well and juicy
hoziaika
Thanks, I plan to cook this weekend.
Arinna
Admin, thanks for the recipe. (y) I will definitely try to create the same one. Only here in cuckoo 1051 you probably need more time?
Admin

Arinna, the principle is the same, but you need to ask the time in topic 1051, there the girls will tell you how to do it
Arinna
Admin, Thank you. I already figured out how to do it. In the cartoon I prepared the neck, forgot a little. And here it was the brisket in the beer that interested me!
Florichka
All adapt to their multi your recipe. The recipe is good, I would like to cook it too. And I have Shteba DD1. How to do it?
Admin

Irisha, I wrote it down to myself, tomorrow morning I will look at the modes in Shteba 1 and tell you how convenient to do
Florichka
Thank you. I will wait.
Admin
Quote: Florichka

Thank you. I will wait.

Ira, sorry for the silence the mushrooms were brought

The answer is: if you take it like mine, about 1 kg. pork belly, then set the SUP mode, pressure 0.76 and time 1 hour. Will be sufficient. And wait for the pressure to drop by itself.
If you set the time for more than an hour, the meat will be very soft.
Florichka
Thank you very much. Mushrooms are sacred.

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