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 Brisket Stuffed with Meat Recipe
Besides the fact that it's delicious, very tasty, awesome delicious, insanely delicious, deliciously delicious - there's nothing more to say!
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Uzbek Cuisine
Keyword For Experienced, Hard
Cook Time 90 minutes
Servings
Ingredients
Shell:
Filling:
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Uzbek Cuisine
Keyword For Experienced, Hard
Cook Time 90 minutes
Servings
Ingredients
Shell:
Filling:
Instructions
  1. To cook according to this recipe, I bought this piece of meat. I have already sliced the ribs and cooled the meat well.
    To cook according to this recipe, I bought this piece of meat. I have already sliced the ribs and cooled the meat well.
  2. Bottom view.
    Bottom view.
  3. Prepare a brine solution from ice water, salt and sugar. We will pierce the meat with a syringe with a needle (I have a pharmacy 20 gr)
    Prepare a brine solution from ice water, salt and sugar. We will pierce the meat with a syringe with a needle (I have a pharmacy 20 gr)
  4. Carefully prick the meat over the entire area. The solution must go all the way to the end. By the way, it's so interesting that when we inject the solution, the meat rises and increases in volume before our eyes. Put the meat in a container with a lid or a tightly closed bag. Put it in the refrigerator for at least 12 hours.
    Carefully prick the meat over the entire area. The solution must go all the way to the end. By the way, it's so interesting that when we inject the solution, the meat rises and increases in volume before our eyes. Put the meat in a container with a lid or a tightly closed bag. Put it in the refrigerator for at least 12 hours.
  5. Let's do the stuffing. Take cold meat. Cut the meat into thin long pieces. Send him to cool down in the chamber.
    Let's do the stuffing. Take cold meat. Cut the meat into thin long pieces. Send him to cool down in the chamber.
  6. Prepare a mixture of spices. I use ready-made (I will give a link to the recipe below), to which I add salt, garlic and paprika. ps. If you are preparing meat for a cold snack, if desired, you can divide it in half instead of the total mass of table salt, replacing half with nitrite salt. The meat will be pink in color and taste like ham, as in the store. I cooked only with table salt.
    Prepare a mixture of spices. I use ready-made (I will give a link to the recipe below), to which I add salt, garlic and paprika. ps. If you are preparing meat for a cold snack, if desired, you can divide it in half instead of the total mass of table salt, replacing half with nitrite salt. The meat will be pink in color and taste like ham, as in the store. I cooked only with table salt.
  7. For the filling, we will need ice water. Put the meat in a free container, add spices and pour in a little water (add it gradually). Put on gloves, they are still necessary so that the meat from the hands is not very hot. And we begin to knead the meat by adding water. We knead for 10 minutes, the pieces of meat begin to stick together, stick to the gloves, this indicates that the meat has released its "glue" and our filling will not disintegrate when sliced.
    For the filling, we will need ice water. Put the meat in a free container, add spices and pour in a little water (add it gradually). Put on gloves, they are still necessary so that the meat from the hands is not very hot. And we begin to knead the meat by adding water. We knead for 10 minutes, the pieces of meat begin to stick together, stick to the gloves, this indicates that the meat has released its "glue" and our filling will not disintegrate when sliced.
  8. Put the meat filling in a container with a lid or a tightly closed bag. Put it in the refrigerator for at least 12 hours.
    Put the meat filling in a container with a lid or a tightly closed bag. Put it in the refrigerator for at least 12 hours.
  9. Using a large and sharp knife, open the brisket on one side. It turns out something like a bag.
    Using a large and sharp knife, open the brisket on one side. It turns out something like a bag.
  10. Put the meat filling in it, well, but without fanaticism, tamping it down. Close the edges with cooking pins (toothpicks or sew). Lightly pat the entire surface of the meat with your palms (as when massaging your husband's back).
    Put the meat filling in it, well, but without fanaticism, tamping it down. Close the edges with cooking pins (toothpicks or sew). Lightly pat the entire surface of the meat with your palms (as when massaging your husband's back).
  11. Transfer to a container with a lid and refrigerate for 12 hours.
    Transfer to a container with a lid and refrigerate for 12 hours.
  12. Put the meat in a heat-resistant mold, cover with foil. Place in an oven preheated to 80°C. In the photo, the meat that was baked for 2 hours. After 90 minutes, I removed the foil... and left her for another 30 minutes. Raw meat. So I covered it with foil and, increasing the oven temperature to 180 " C, baked for another 1 hour, then removed the foil and baked for another 40 minutes without it.
    Put the meat in a heat-resistant mold, cover with foil. Place in an oven preheated to 80°C. In the photo, the meat that was baked for 2 hours. After 90 minutes, I removed the foil... and left her for another 30 minutes. Raw meat. So I covered it with foil and, increasing the oven temperature to 180 " C, baked for another 1 hour, then removed the foil and baked for another 40 minutes without it.
  13. When you pierce the meat with pressure, a light broth flows out, for me this is a sign of readiness, but you can do this only at the very end, otherwise the whole broth will leak out and the meat will be dry!!! conclusion: To bake such a large piece of meat, you will need a special thermal coat and you will need a thermal probe that will show the readiness of the meat at 72 " C. in the absence of such, I cooked in the oven and decided that you can immediately safely bake meat at 180 " C, but I won't tell you the exact time. Focus on your oven! If you serve the meat hot, then at this stage it is ready to serve.
    When you pierce the meat with pressure, a light broth flows out, for me this is a sign of readiness, but you can do this only at the very end, otherwise the whole broth will leak out and the meat will be dry!!! conclusion: To bake such a large piece of meat, you will need a special thermal coat and you will need a thermal probe that will show the readiness of the meat at 72 " C. in the absence of such, I cooked in the oven and decided that you can immediately safely bake meat at 180 " C, but I won't tell you the exact time. Focus on your oven! If you serve the meat hot, then at this stage it is ready to serve.
  14. I'm going to serve it as a snack, so I put a press on the meat (a pot of water) and left it overnight. Let's see what happens!?
    I'm going to serve it as a snack, so I put a press on the meat (a pot of water) and left it overnight. Let's see what happens!?
  15. the next day I cut the meat - HOORAY! Everything turned out the way I wanted!
    the next day I cut the meat - HOORAY! Everything turned out the way I wanted!
  16. The meat turns out to be very, very tasty, juicy, spicy, fragrant, you can put a couple of grams less salt. No, it's not salty, but it's well salted. The meat holds its shape well, does not fall apart and turns out very nicely in the cut! In short, get ready, and let everything work out for you!
    The meat turns out to be very, very tasty, juicy, spicy, fragrant, you can put a couple of grams less salt. No, it's not salty, but it's well salted. The meat holds its shape well, does not fall apart and turns out very nicely in the cut! In short, get ready, and let everything work out for you!
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