Tender brisket with garlic and spices
6 servings
40 minutes
Tender brisket with garlic and spices is a traditional dish of Russian cuisine that enchants with its depth of flavor and appetizing aroma. The salty brine with cardamom and bay leaf tenderizes the meat, while brief boiling preserves its juiciness. Tender slices of brisket infused with garlic and spices acquire a rich taste with a slight spiciness from paprika and a warm spicy note from cardamom. This dish is perfect for cold appetizers—it can be served with rye bread, mustard, or fresh vegetables. It was inspired by ancient methods of meat salting popular in Russian villages, where brisket was prepared for the long winter to provide a hearty and tasty meal for the whole family.
1
Cut the brisket into large pieces.
- Pork belly: 500 g
2
Boil 1 liter of water and add 5 tablespoons of salt.
- Water: 1 l
- Salt: 5 tablespoon
3
Add whole cardamom.
- Cardamom: 0.5 teaspoon
4
Add a bay leaf.
- Bay leaf: to taste
5
Add allspice berries.
- Allspice peas: 5 piece
6
Let the brine with spices cool completely.
7
Place the lard in brine, cover with a plate or saucer, and put something heavy on top to ensure all pieces are fully submerged. Leave in the refrigerator for 12 hours (it's convenient to do this in the evening).
- Pork belly: 500 g
8
Boil the brisket in the same brine for 10-15 minutes, then cool it in the brine.
- Pork belly: 500 g
- Water: 1 l
9
In a bowl, combine minced garlic, paprika, ground cardamom, crushed dried bay leaf, and spices for meat or fat.
- Garlic: 1 head
- Paprika: 1 teaspoon
- Ground cardamom: 0.5 teaspoon
- Bay leaf: to taste
- Spices for meat: to taste
10
Mix well.
11
Pat the brisket dry with a paper towel.
12
Coat well with spices and garlic on all sides.
- Pork belly: 500 g
- Garlic: 1 head
- Paprika: 1 teaspoon
- Ground cardamom: 0.5 teaspoon
- Bay leaf: to taste
- Spices for meat: to taste
13
Wrap in foil and place in the freezer for 30 minutes.
14
Before serving, take out of the freezer and slice into thin pieces.