•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Brisket Stuffed with Meat Recipe
In addition to the fact that it is delicious, very tasty, awesome delicious, insanely delicious, deliciously delicious - there is nothing more to say!
Cook Time 90 minutes
Servings
Ingredients
Shell:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Shell:
Filling:
Instructions
  1. To prepare this recipe, I bought this piece of meat. I have already cut the ribs and cooled the meat well.
    To prepare this recipe, I bought this piece of meat. I have already cut the ribs and cooled the meat well.
  2. Bottom view.
    Bottom view.
  3. From the ice water, salt and sugar to prepare the brine solution. We will prick the meat with a syringe with a needle (I have a pharmacy 20 gr)
    From the ice water, salt and sugar to prepare the brine solution. We will prick 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 should go all the way. By the way, it is so interesting that when we enter the solution, the meat rises and increases in volume before our eyes. Place the meat in a container with a lid or a tightly closed bag. Send at least 12 hours in the refrigerator.
    Carefully prick the meat over the entire area. The solution should go all the way. By the way, it is so interesting that when we enter the solution, the meat rises and increases in volume before our eyes.
Place the meat in a container with a lid or a tightly closed bag. Send at least 12 hours in the refrigerator.
  5. Let's do the filling. Take cold meat. Cut the meat into thin long pieces. Send it to cool down in the chamber.
    Let's do the filling. Take cold meat.
Cut the meat into thin long pieces. Send it to cool down in the chamber.
  6. Prepare a mixture of spices. I use ready-made (link to the recipe will give below), to which I add salt, garlic and paprika. PS. If you are preparing meat for a cold snack, if desired, you can instead of the total weight of table salt, divide it in half, replacing half with nitrite salt. The meat will be pink in color and have a ham taste, as in the store. I only cooked with table salt.
    Prepare a mixture of spices.
I use ready-made (link to the recipe will give below), to which I add salt, garlic and paprika.
PS. If you are preparing meat for a cold snack, if desired, you can instead of the total weight of table salt, divide it in half, replacing half with nitrite salt. The meat will be pink in color and have a ham taste, as in the store. I only cooked with table salt.
  7. For the filling, we need ice water. Put the meat in a free container, add spices and pour a little water (add it gradually). Wear gloves, they are still necessary to ensure that the meat from the hands is not very hot. And begin to knead the meat, adding water. Knead for 10 minutes, the pieces of meat begin to stick together, stick to the gloves, this indicates that the meat has allocated its "glue" and our filling will not break up when slicing.
    For the filling, we need ice water.
Put the meat in a free container, add spices and pour a little water (add it gradually). Wear gloves, they are still necessary to ensure that the meat from the hands is not very hot. And begin to knead the meat, adding water. Knead for 10 minutes, the pieces of meat begin to stick together, stick to the gloves, this indicates that the meat has allocated its "glue" and our filling will not break up when slicing.
  8. Place the meat filling in a container with a lid or a tightly closed bag. Send at least 12 hours in the refrigerator.
    Place the meat filling in a container with a lid or a tightly closed bag. Send at least 12 hours in the refrigerator.
  9. Using a large and sharp knife, open the brisket on one side. It turns out like a bag.
    Using a large and sharp knife, open the brisket on one side. It turns out like a bag.
  10. Put the meat-filling in it, well, but without fanaticism tamping. Close the edge with the help of culinary pins (toothpicks or sew). Lightly Pat the entire surface of the meat with your palms (like a massage on your husband's back).
    Put the meat-filling in it, well, but without fanaticism tamping. Close the edge with the help of culinary pins (toothpicks or sew).
Lightly Pat the entire surface of the meat with your palms (like a massage on your husband's back).
  11. Place in a container with a lid and send it to the refrigerator for 12 hours.
    Place in a container with a lid and send it to the refrigerator for 12 hours.
  12. Place the meat in a heat-resistant form, cover with foil. Put in a preheated 80 " C oven. In the photo, the meat that was baked for 2 hours. After 90 minutes, I removed the foil... and left it for another 30 minutes. Raw meat. Therefore, 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.
    Place the meat in a heat-resistant form, cover with foil. Put in a preheated 80 " C oven. In the photo, the meat that was baked for 2 hours.
After 90 minutes, I removed the foil... and left it for another 30 minutes. Raw meat. Therefore, 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 only do this at the very end, otherwise the entire broth will flow out and the meat will be dry!!! CONCLUSION: For baking such a large piece of meat, you need a special thermoschief and you need a thermoschup, which will show the readiness of the meat at 72 "C. for lack of such, I cooked in the oven and decided that you can immediately safely bake the meat at 180" C, but I will not say exactly the time. Focus on your oven! If you serve the meat hot, it is ready to serve at this stage.
    When you pierce the meat with pressure, a light broth flows out, for me this is a sign of readiness, but you can only do this at the very end, otherwise the entire broth will flow out and the meat will be dry!!!
CONCLUSION:
For baking such a large piece of meat, you need a special thermoschief and you need a thermoschup, which will show the readiness of the meat at 72 "C. for lack of such, I cooked in the oven and decided that you can immediately safely bake the meat at 180" C, but I will not say exactly the time. Focus on your oven!
If you serve the meat hot, it is ready to serve at this stage.
  14. I will serve it as an appetizer, so I put a press on the meat (a pot of water) and left it overnight. Let's see what happens!?
    I will serve it as an appetizer, so I put a press on the meat (a pot of water) and left it overnight. Let's see what happens!?
  15. he next day I cut the meat-HOORAY! Everything turned out the way I wanted!
    he next day I cut the meat-HOORAY! Everything turned out the way I wanted!
  16. The meat is very, very tasty, juicy, spicy, flavorful, you can put a couple of grams less salt. No, it is not salted, but well salted. The meat keeps its shape well, does not fall apart and is very beautiful in the cut! In short, prepare and let you succeed!
    The meat is very, very tasty, juicy, spicy, flavorful, you can put a couple of grams less salt. No, it is not salted, but well salted. The meat keeps its shape well, does not fall apart and is very beautiful in the cut! In short, prepare and let you succeed!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of