I take a cheap brisket – I don’t boil it, I don’t fry it, I don’t bake it. Recipe from Germany

 

3. Boil 1.5 liters of water and dissolve 150 g of salt in it.

4. Bring the brine to a boil and pour over the brisket.

5. Place any weight on top. Cover (film, lid) and leave at room temperature for 2 days.

Stage 2  (essentially repeat stage 1):

1. Remove brisket from brine. Rinse both it and the pan (mold) where it was located.

2. Re-prepare the brine (1.5 liters of water + 150 g of salt), bring to a boil and pour over the brisket again.

3. Place the weight. Cover and once cooled, refrigerate for 7 days.

3rd stage final:

Preliminary :

• finely chop the dill (with tails possible)
• chop the garlic (under a press, on a fine grater, etc.)
• prepare spices (ground black pepper, paprika and, if desired, hot red pepper)

1. Rinse the brisket under running water.

2. Dry each piece thoroughly with a paper towel.

3.  Rub each piece with garlic .

4. Now alternate:

• Roll one piece in dill;
• second – sprinkle with black ground pepper
• third – paprika
• fourth – paprika and red hot pepper

5. Place everything in a bag or container.

6. After a couple of hours, you can put it in the freezer for storage.

Well, can’t you resist and try a little of each piece?

It really does taste amazing!?

You don’t need to put anything else on the table next to such a cut. Especially if the company is male.