Brisket in a bag
6 servings
150 minutes
Brisket in a bag is a traditional European dish where juicy meat is cooked carefully and slowly, revealing a full spectrum of flavors. This cooking method may trace back to ancient ways of sealing meat to preserve its juiciness. Spices like garlic, bay leaf, and black pepper give the brisket a rich aroma, while the long cooking process makes it incredibly tender. Cooling in its own broth allows the meat to absorb even more flavor. It’s wonderful warm and perfect cold for sandwiches or snacks. This recipe is valued for its simplicity and ability to turn ordinary meat into a true delicacy. Tasting the brisket will let you experience a harmony of textures – tenderness inside and slight firmness outside, enriched with subtle spices.
1
Rub the brisket (not necessarily pork) with salt, pepper, and minced garlic, layer with bay leaves. Let it sit for about an hour.
- Garlic: 1 head
- Pork belly: 1 kg
- Ground black pepper: to taste
- Salt: to taste
- Bay leaf: to taste
2
Tightly wrap the marinated brisket in plastic wrap or place it in a polyethylene bag, remove the air, and fold it. Place the resulting bundle in a second bag. Tie the bags.
3
Place the packages with the brisket in a pot with cold water, cover the pot with a lid, and put it on the heat. After boiling, simmer on low heat for 2 hours.
4
Turn off the heat and let the brisket cool in the water it was cooked in. Once cooled, remove the brisket from the bags. Wrap it in foil and put it in the fridge. However, it is also quite edible when warm.