Brisket in onion skins in a slow cooker. Brisket in onion skins in a slow cooker: recipes step by step

Prepared by: Marina Zolotseva

12/05/2017 Cooking time: 2 hours 0 minutes

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Onion peels are not only a time-tested dye for Easter eggs. It is wonderful for preparing delicious and incredibly aromatic brisket that you simply can’t tear yourself away from.

Brisket in onion skins - basic cooking principles

If you marinate the brisket and boil it in onion skins, it will turn out aromatic, tender and tasty, with a beautiful brown tint. Onion peels contain a coloring substance - quercetin, thanks to which the brisket acquires a beautiful golden brown color during the boiling process.

To cook brisket in onion peels, take a container that you don’t mind, since it may become colored during the cooking process. Place onion peels on the bottom of the pan, put pieces of brisket on top, salt, season with peppercorns, add chopped garlic and bay leaves. Cover the top with onion peels. Pour in water and cook over low heat for about an hour.

The finished brisket is cooled at room temperature, wrapped in cling film and sent to the refrigerator.

Recipe with turmeric

Ingredients:

brisket – 0.5 kilograms;
salt – 60 grams;
onion peel - 15 grams;
coriander – 10 grams;
pepper - 6 peas;
turmeric – 10 grams;
bay leaf - 4 leaves.

Cooking time: 12 hours.

Calorie content: 408 kcal/100 grams.

Cooking method:

Place the husks, washed under running water, on the bottom of the pan along with the pepper and bay leaf;
In a separate pan, add salt and turmeric to the water. Bring to a boil;
The pork belly should be washed, small cuts should be made and garlic cloves should be placed in them. It needs to be placed deeper - it should not fall out during cooking.
The garlic-stuffed brisket is placed in a pan and sprinkled with the remaining husks;
Pour brine over the contents and cook for an hour and a half;
Let the brisket cool to room temperature;
After this, it is rubbed with coriander and pepper and placed in the refrigerator in a closed container.

The meat can be eaten after a few hours with horseradish or mustard.

Recipe 1. Brisket in onion skins. First option

pork belly – kilogram;

filtered water – liter;

table salt – 120 g;

onion peel - two full handfuls;

three cloves of garlic;

a pinch of ground red pepper.

1. Place the onion peels in a sieve and rinse well. Leave the water to drain and dry it completely.

2. Rinse the brisket and pat dry with a paper towel. Mix onion peels and salt in a saucepan, cover with cold water and heat. Boil the brine, stirring constantly, and dip the pork belly into it.

3. Cook the brisket in the broth with onion peels for about 20 minutes from the moment of boiling over low heat. Turn off the heat, cover the pan with a lid and leave to cool. Once the pan has cooled, place it in the refrigerator and let the brisket marinate overnight.

4. Remove the brisket from the water and pat dry with a paper towel. In a small plate, combine pressed garlic and red pepper. Rub the resulting mixture onto the brisket on all sides, wrap it in foil and place in the refrigerator for four hours. Remove the brisket from the refrigerator, remove the foil, and slice the pork into thin slices.

How to cook chicken legs in onion skins.

Fake “smoked” chicken
First of all, my deep gratitude to Shugaley_Irina for finding this wonderful recipe!

“Smoked” chicken prepared according to this recipe will not leave anyone indifferent. Experts say that chicken meat prepared in this way is tastier and healthier than any sausage. Chicken truly has an unusually delicate taste. Try it and you won't regret it. “Smoked” chicken will decorate any table; it will always be served at the right place. I really like smoked meat, but I don’t have a smokehouse and never will. This recipe is a real find for me! True, I didn’t risk immediately “spoiling” a whole kilogram of chicken, first I decided to try it, I cooked a chicken leg and a wing, but in vain! It turns out right the first time, the taste is extraordinary! 1 kg. chicken legs, thighs, adjika wings or garlic - optional for marinade: 1 l. water 2 zhmeny onion and 1 zhmeny garlic peel 5 tbsp. l. level with salt 2 bay leaves 1 tsp. black peppercorns 2 - 3 cloves of garlic First of all, you need to collect the husks. Methodically over the course of a month, I peeled the onions and garlic and put away the skins. Free the meat from the bones in the legs. Then form sausages from the pulp, tying them with a thread. I have bobbin thread. It is better to divide the legs into thigh and drumstick. Remove the tips from the wings. Place thoroughly washed husks in a saucepan, add salt, peppercorns, bay leaf broken into 4-5 parts, add water and boil. Place the prepared chicken sausages into the boiling marinade, stir, let it boil and cook over low heat for 10 minutes.

Remove from heat and cool completely (the chicken should be completely covered with the marinade). Cut the garlic into thin slices and add to the marinade. Close the pan tightly with a lid and forget it in the refrigerator for three days. After three days, remove the chicken from the marinade, let the liquid drain, coat it with adjika or garlic passed through a press and put it in the refrigerator overnight for final soaking (I didn’t do this, in my opinion the meat turned out very tasty, aromatic and tender).

When serving, cut the “smoked” chicken into neat thin slices and garnish with herbs at your discretion.

Bon appetit!

Recipe 2. Brisket in onion skins. Second option

kilogram of pork belly;

90 g table salt;

20 g onion peel;

a teaspoon each of coriander and turmeric;

a pinch of black peppercorns;

four bay leaves.

1. Place the onion peels in a colander and rinse well under running water. Place half of it in the pan where the brisket will be cooked. We'll also put a bay leaf and a few black peppercorns here.

2. In a separate container, boil a liter of water in which to dilute tbsp. a spoonful of salt and turmeric. We peel the garlic, cut all the cloves in half, and stuff the brisket with it on all sides. To do this, pierce the meat with a knife and, without removing the knife, add garlic.

3. Place the prepared brisket on the husk. Place the rest of the onion peel on top, add brine and cook for an hour and a half over low heat, with the lid closed.

4. Drain the water. Crush the coriander and black peppercorns in a mortar and rub the still warm brisket on all sides. Store completely cooled brisket in the refrigerator.

Spicy pork belly in onion skins in a slow cooker

This delicious meat snack, which is easy to prepare at home, will be appreciated by everyone in the household. We promise that lunch with this dish will be very satisfying!

What we will cook from:

pork meat - 1 kg;
black peppercorns - 7 pcs.;
allspice - 2 peas;
bay leaf - 4 pcs.;
salt - 3 tbsp. l.;
water - 1 l;
coriander - 1 tsp;
turmeric - 1 tsp;
onion peel - 25 g.

Check out the step-by-step instructions for cooking brisket in onion skins in a slow cooker:

Rinse the onion peels in running water and place exactly half of them in a multicooker saucepan.
Next add black and allspice peas, as well as bay leaves, chopped into small pieces (they need to be broken with your fingers).
In a separate pan, bring 1 liter of water to a boil, dissolve the salt there and add turmeric.
Remove the skins from the garlic cloves and cut each into 2 parts.
Rinse a piece of pork in water, use a knife to make indentations in the flesh and place garlic cloves there.
Place the meat on the onion skins in the slow cooker and cover with the second part of the skins.
Fill the contents of the saucepan with hot brine and snap the lid onto the device.
Activate the “Extinguishing” mode for 1 hour 30 minutes and wait for the signal.
Remove the finished pork belly in onion skins from the slow cooker and give it a little time to cool.
Rub a warm piece of meat with a mixture of crushed coriander and black pepper.
Before enjoying the aromatic snack, the pork is infused for several hours in a cool place. Bon appetit!

Recipe 3. Brisket in onion skins, Asian style

550 g pork belly;

three buds of cloves;

onion peel - a full handful;

a small piece of ginger root.

1. Wash the breast and wipe dry with paper napkins. Peel the ginger root and cut into slices. Remove the seeds from the chili pepper and cut into rings.

2. Line the bottom of the pan with onion peels, place ginger slices, cloves, unpeeled garlic cloves and chili pepper rings on top.

3. Fill everything with water, put it on fire, and wait for the liquid to boil. As soon as it starts to darken, add the brisket, turn down the heat and cook the brisket for about an hour. Leave the pork in the onion broth until it cools completely. We take out the meat, wrap it in foil, and put it in the refrigerator for storage. Slice the brisket thinly and serve with mustard or horseradish.

Thigh in onion skins.

PSEUDO-SMOKED CHICKEN or smoked chicken without smoking and liquid smoke
Pseudo-smoked chicken is a very tasty dish that can pleasantly surprise your guests not only with its appearance, but also with its amazing taste.

In this dish, onion peels provide color and garlic peels provide flavor. The taste is reminiscent of home-cooked smoked chicken. The taste of store-bought “boiled-smoked” chicken is not similar. Chicken thighs - 1 kg, grated garlic (you can add adjika or ketchup). For the marinade: water - 1 liter, peels from 3 onions, peels from 1 head of garlic, salt - 5 tbsp. l. without a slide, black peppercorns - 1 tsp. l. , bay leaf - 3 pcs., garlic - 3 cloves. I have chicken thighs. You can use any other parts of the chicken. The tips of the wings need to be trimmed. Cut out the bones (you don’t have to do this). Form sausages by tying them with thread. Place the washed onion and garlic peels into the pan. Fill with water and put on fire. When it boils, reduce the heat and cook at low simmer for 4 minutes. Lightly break the bay leaf and add it to the pan. Add salt and black pepper. Mix. Place chicken “sausages” into the boiling marinade. Bring to a boil and simmer over low heat for 12 minutes. Remove from stove. Wait until it has cooled completely. Add garlic, cutting it into slices. Before putting the pan in the refrigerator, check that the chicken sausages are covered with husks on top. Keep in the refrigerator for 1-3 days. After a day, check for salt. Take out a piece, cut from the place where it is thinner. You can keep it longer. Then check 2 times a day. We reached a normal state after 2 days. There was almost chicken jellied meat in the pan. Take out the chicken “sausages”. When heated to room temperature, the liquid drains from them. Grate with chopped garlic, place in a tray and place in the refrigerator overnight to soak. Before serving, cut into slices. povary.ru Holidays in Chernomorskoe have always attracted those who are interested in the clear sea and sandy beaches. But, preparing for your trip to Crimea, read reviews about Chernomorskoe. But don’t forget what psychologists say: according to statistics, a person leaves a review in two cases - when he is extremely dissatisfied and when he is extremely satisfied. That's why reviews are often very polarizing. Research both sides to get a clear picture. Have a great holiday!

Recipe 4. Stewed potatoes with brisket in onion skins

potatoes - kilogram;

250 g brisket in onion skins;

prunes – 125 g;

meat broth - one and a half glasses;

black peppercorns, salt and bay leaf.

1. Peel the potatoes and cut them into small cubes. Cut the brisket into thin slices. We clean the onion and chop it into half rings.

2. Place potatoes, onions and brisket in a cauldron. Add washed prunes. Mix everything well and add broth. Add pepper and bay leaf to this, add salt, cover the cauldron and simmer the potatoes over low heat until tender.

3. Serve the finished potatoes in portions in plates, sprinkled with herbs.

Chicken in onion skins. “Smoked” chicken in onion skins.

Boiled chicken with a smoked effect.
Delicious without carcinogens and chemicals. It’s easy to prepare, using a decoction of onion peels. 3 pieces chicken leg.

14 pcs onions. 3 pcs bay leaf. 1 tsp black peppercorns. 3 cloves garlic. 2 tbsp. l salt. 1 liter drinking water.

Preparation of ingredients. Remove the bones from the legs.

Make a cut around the bottom joint and along the main bones of the leg. Trim the meat near the bones and remove it in one layer.

Roll the meat into tight sausages and tie with cotton thread. Remove the skins from the bulbs and rinse. Peel the garlic and add its peel to the onion. Cut the garlic into slices.

Cooking. Prepare a decoction. Pour water over the husk, bring to a boil and simmer over low heat for 3 minutes.

Add salt, pepper and bay leaf.

Dip the meat into the broth and stir the onion skins until they completely cover the sausages.

Bring to a boil and cook over low heat for 10 minutes.

Then remove from the stove and leave to cool to room temperature. Add garlic and refrigerate (refrigerate) for 3 days.

Dry the aged sausages, remove the threads and cut into pieces. How smoked chicken sausage is made.

To add a piquant taste, grease the sausages with adjika and keep in the refrigerator for another 6 hours.

Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days; it’s ready in a day.

Recipe 5. Tomato salad with brisket in onion skins, croutons and cheese

100 g each of brisket and cheese;

two cloves of garlic;

two slices of white loaf;

salt, herbs, ground black pepper.

1. Wash the tomatoes and wipe with a paper napkin. Peel the garlic and pass through a special press. Rinse the greens, shake off excess moisture and finely chop. Cut the brisket and tomatoes into strips.

2. Grind the cheese on a large segment of a grater. Place all the ingredients in a deep plate, add salt, finely chopped herbs and garlic. Season with mayonnaise and mix thoroughly.

3. Cut slices of white loaf into small cubes and fry in a dry frying pan until golden brown.

4. Place the salad on a plate, sprinkle the prepared croutons on top, garnish with herbs and serve.

Chicken smoked with onion skins. “Smoked” chicken in onion skins

Boiled chicken with a smoked effect. Delicious without carcinogens and chemicals. It’s easy to prepare, using a decoction of onion peels. Chicken leg - 3 pcs Onion - 14 pcs Bay leaf - 3 pcs Black peppercorns - 1 tsp Garlic - 3 teeth Salt - 2 tbsp Drinking water - 1 l Preparation of ingredients

Remove the bones from the legs. Make a cut around the bottom joint and along the main bones of the leg. Trim the meat near the bones and remove it in one layer. Roll the meat into tight sausages and tie with cotton thread. Remove the skins from the bulbs and rinse. Peel the garlic and add its peel to the onion. Cut the garlic into slices. Cooking

Prepare a decoction. Pour water over the husk, bring to a boil and simmer over low heat for 3 minutes. Add salt, pepper and bay leaf. Dip the meat into the broth. Stir the onion skins until they completely cover the sausages. Bring to a boil and cook over low heat for 10 minutes. Then remove from the stove and leave to cool to room temperature. Add garlic and refrigerate (refrigerate) for 3 days. Dry the aged sausages, remove the threads and cut into pieces. It turns out like smoked chicken sausage. To add a piquant taste, grease the sausages with adjika and keep in the refrigerator for another 6 hours. Alternatively, you can make the onion solution salty, as for lard. Then you don’t need to cook for 20 minutes and stand for three days; it’s ready in a day.

Recipe 9. Salmon baked with brisket in onion skins

1 kg 700 g salmon;

300 g brisket in onion skins;

one and a half kg of potatoes;

100 g refined vegetable oil.

1. Boil carrots and potatoes “in their jackets” until half cooked. Peel the vegetables and cut into small cubes. Peel the onion and cut into half rings.

2. Defrost the fish in the refrigerator, clean it of scales, cut out the fins and remove the tail. Make cuts along the carcass at intervals of three centimeters on both sides so that they coincide along the back. Rub the fish with salt and spices. Cut the brisket slices, you should end up with one per cut. Chop the rest of the brisket into small cubes.

3. Combine carrots and potatoes with finely chopped brisket, pour in vegetable oil and mix. Place this mixture in a greased form. Place fish on top. We insert onion half rings and slices of brisket into the cuts. The onion should be under the brisket. We put a little mixture of vegetables into the belly so that the fish does not lose its shape during baking. Pour vegetable oil over it and put it in the oven for half an hour. Bake at 180 degrees.

Chicken wings in onion skins. Chicken wings in garlic and onion marinade

Cooking time: 4 hours

The wings turn out rosy, juicy and moderately spicy. They are very tasty, so they fly off the plate in record time.

Ingredients

- 1 kg of chicken wings; - 1 tbsp. spoon of vinegar; - 2 onions; - 1 tbsp. a spoon of paprika; - 6 cloves of garlic; - 60 ml refined oil; - a pod of hot pepper; - salt.

1. Remove the skins from the onion heads and thinly cut into half rings

2. Pour refined oil and vinegar into a bowl, squeeze garlic into it through a press, add paprika and add finely chopped hot pepper. The amount of this hot pepper depends on its spiciness and your taste preferences. Sometimes half a pod is enough. Mix the marinade

3. Wash the wings and, cutting off the thin edges, divide them into two parts along the fold.

4. Place the wings in a cup, add salt, add onion half rings and the prepared marinade. Mix it all well and put it in the cold to marinate. The marinating time should be at least three hours, but it is better to let the wings sit in the marinade all night

5. Take a baking sheet and place parts of the wings along with the marinade on it in one layer. Of course, you shouldn’t lay out the whole onion, but distribute some of the onion rings among the wings. To prevent the wings and marinade from burning, line the bottom of the baking sheet with baking parchment

6. Bake at 180 degrees until the wings are golden brown. This is approximately 40-50 minutes

We transfer the finished rosy wings to a dish and complement them with herbs and fresh vegetables. The wings taste spicy and have a light garlic aroma. After trying these wings, your loved ones will definitely ask you to repeat this dish.

Recipe 10. Cake with bell peppers, cheese and brisket in onion skins

80 g olive oil;

10 g baking powder;

100 g each of cheese, brisket and sweet red pepper.

1. Cut the brisket, cheese and bell pepper into small cubes.

2. Beat the eggs with a whisk, add salt, pour in kefir and add flour mixed with baking powder. Continue whisking, add olive oil and stir again. The consistency of the dough should be like store-bought sour cream. Place brisket, cheese and brisket into batter.

3. Pour the resulting dough into the mold and sprinkle with sesame seeds. Bake in an oven preheated to 180 degrees for half an hour. Cut the finished cake into slices and serve.

Brisket in onion skins - tips and tricks from chefs

Brisket in onion skins can be prepared for future use; it stores well in the freezer.
The brisket cooked in onion skins is cooled, rubbed with spices and garlic and kept in the refrigerator for 12 hours.
If you add liquid smoke or smoked meats during cooking, the brisket will acquire a pleasant aroma of smoked lard.
You can check the readiness of the brisket using a fork. The juice that comes out when pierced should be clear, this is a sign that it is enough to cook.
Don't overdo it with onion skins; a couple of handfuls are enough.
You can stuff the brisket with garlic before and after cooking. To do this, cuts are made with a knife, where pieces of garlic are inserted.
For brisket, it is better to take golden and red onion skins in equal proportions. This will make her look more rosy.

Brisket in onion skins in a slow cooker: notes on the margins

Experienced housewives know many secrets of cooking finger-licking meat:

Ready pork belly can be stored in the refrigerator for up to 3 days, so you can cook more meat in one sitting, especially if your family is large. Storage will not affect the taste of the product in any way.
In order for the finished meat to be as tasty and fragrant as possible, it is first completely cooled, then rubbed with your favorite spices, seasonings and herbs, and then sent into the cold for a day.
To make the brisket smell like smoked lard, it is recommended to add liquid smoke to the onion skins.
During the process of stewing or boiling pork, you have to check more than once whether the meat is ready. In this matter, it is most reliable to focus on the color of the juice. Pierce the brisket with a fork: clear juice indicates the appetizer is ready, and the presence of ichor indicates that the meat needs a little more time.
You can add garlic cloves or garlic paste to the meat not only before stewing, but also after. In any case, the meat will “pull out” the aroma and flavor from the fragrant vegetable.
Pork belly cooked in onion skins is stored in a plastic bag or wrapped in cling film.