Tatka1
Mariaand I brought the report. Delicious
Thanks for the recipe!

Pork brisket Sous Vide (Caso SV-200)
Masinen
Tatyana, thanks for trusting the recipe !!


I'm glad that everything worked out))
Natalia K.
Tatyana, the brisket is very beautiful.
And how much was it pickled?
NataliaVoronezh
My brisket is also marinated. I'm waiting until the 25th.
Natalia K.
Why did I come here? Tomorrow I'll go for the brisket too. I'll see her for the New Year.
Tatka1
Natalia K., Pickled for 12 days. The photo is not very good, in reality the meat is beautiful))
Natalia K.
Tatyana, Thank you.
fedorovna1
And if the nitrite salt has been lying for more than two years, throw it away?
Masinen
Tatyana, wrote there for 1 year, I used mine for more than a year and everything is fine)
Fotina
Quote: Fedorovna1

And if the nitrite salt has been lying for more than two years, throw it away?
no, my first one also stood for more than two years, bought a lot. And she worked. If it is in a package under a lid, what will happen to it?)
This is how I made the parents of a friend, about 20 years old, laugh by bringing in branded vodka with the inscription "expiration date - 12 months"))
fedorovna1
Masinen, FotinaThank you girls!
Sonadora
And today I put the brisket on salting, it will just ripen to NG. Maria, what do you think, how much of it can then be stored in a vacuum package ready to be stored without freezing?
Masinen
Manya, yes it is possible, two weeks for sure, nothing will happen to her.
Sonadora
Thank you, Masha. I wrote it down.
I just remembered right now that I forgot to report, because I was already cooking. Delicious brisket ... was. Ripened for three weeks, cooked for five hours at 65C. Guests and colleagues of my husband (he took a piece for work) appreciated.
Twig
Mashul, I bring you such a thank you!

I marinated the brisket on 11.11 (I write the date with a marker on the package) and forgot about it.
Yesterday I came to my senses, a month has passed, I set it to 63 degrees 7 hours in Shteba.
I didn't really like the last shank because of the foreign smell, then I made the shank ready, bought in a bag and in a marinade, it was about nothing at all, after all, my marinade is the most delicious.
But now I opened the brisket, amazingly simple!

(again it seemed to me a bit salty, but she still didn't lie down in the refrigerator, it will cool down harder, it will normalize) or my salt is salty or lie on the scales
And putting less recipe is not an option - a month of pickling is not a huhra muhra.
Masinen
Veta, caught !!
In the morning, getting a big thank you is even more pleasant, right away the day will be successful

Yes, it's better to make the marinade itself, otherwise the factory one, and you don't know what they put there.

Maybe the scales are giving, you check on others, but you don't need less, otherwise God forbid ...
And the knuckle, most likely, was originally with a smell, there are those, how many times I came across, I have this smell in general, beee ..
It must be soaked, just like in that recipe.
Twig
My neck is already pickled. Experimenting further
4er-ta
Mashenka, thanks for the recipe! Prepared one portion (marinated for 15 days)Pork brisket Sous Vide (Caso SV-200) , the second is waiting in the refrigerator.Pork brisket Sous Vide (Caso SV-200) Delicious!
Tatka1
Please tell me the answer to this question. I marinated the brisket for sous vide. The package contains 2 pieces, height-5cm, total weight-1.4kg. How long does it take to cook it?
I usually cooked no more than 700-800g at a time
Masinen
Tatyana, well, put 4 hours, it's cooking time.
Plus water heating.
Tatka1
Thank you, Masha, so I will.
A.lenka
Mashun ... I'm going with my thanks !!!
Moreover, she cooked the brisket even BEFORE the new year, and then we just forgot about it.
And today I found the remainder !!! Well, I think, ffseeeee ... On the ejection !!! And nothing like that! After a month of aging in a vacuum bag, where it was cooked, it became even tastier! I dumped the rest for pizza if she lives ...
Twig
Oh.Since last year, I also have something pickled in the fridge
And so much in advance before ng zanykano. It's good that I introduced myself a rule to sign the date on the package with a marker
Galiha69
I also made a brisket. I liked it very much!
Tatka1
Masha, now the brisket is my favorite sous vide meat. Aged for 2 weeks is delicious!

Pork brisket Sous Vide (Caso SV-200)
Masinen
Quote: A.lenka
After a month of aging in a vacuum bag, where it was cooked, it became even tastier!
Well, what was I talking about)
This way, just a salvation for us, for housewives
Quote: Twig
Oh. Since last year, I also have something pickled in the fridge
And so much in advance before ng zanykano. It's good that I introduced myself a rule to sign the date on the package with a marker
Veta, well, what did you cook?

Galiha69, Galina, I'm glad!
Do it again, you have to put it yourself)
Tatka1, Tanya, thanks for the report!
just super good
Natusya
Mashul, finally, and I marinated the pork leg according to this principle as much as 4 pieces of 600-800 grams each.
I will cook in turn. It will marinate longer
Masinen
Natusya, it should turn out very tasty)
I'm waiting for the report !!
I cooked brisket for the new year, maybe I was leaving, then I cooked it and left it to my mother)
And without me, my product was on the New Year's table
Natusya
Report no earlier than 2 weeks you need to wait for a tasty treat, like yours
Natusya
Here's what happened
Pork brisket Sous Vide (Caso SV-200)
Pork brisket Sous Vide (Caso SV-200)
Such yummy !!!
Roll the meat in paprika before vacuuming.
Mashul, thanks!
Masinen
Natusya,, cool!

I cooked too !!
Pork brisket Sous Vide (Caso SV-200)

Pork brisket Sous Vide (Caso SV-200)
Pork brisket Sous Vide (Caso SV-200)
Yarik
Maria, Mashun! That's so beautiful! And I have already cooked several times, but I did not even say thank you Thank you for such a tasty treat, we really like this brisket. Sometimes, when I want a smoked taste, I smear the finished meat with liquid smoke and leave it on the balcony overnight so that the strong smell dries up and disappears, mmmm it turns out so delicious. And it also tolerates freezing very well, it is very convenient, you can do more.
Masinen
Yarik, The main thing is that the recipe is in favor !!
And thanks for thank you!

I do it too, I just don't always have time to take pictures!
This time, mom made
Goaorit, I want brisket !!!
kirch
Masha, my husband wants to smoke the brisket. And I propose to him first to see it and then smoke it. Do you think you can do that?
Masinen
Ludmila, I think you can and how you suggest.

You will get a boiled-smoked brisket

In general, you can do this and that)
kirch
Masinen, Masha, thank you. It's just that my husband has a fix idea - to make everything his own, and I, as always, insert my five cents.
SvetaI
Masinen, Maria, I also made such a brisket, I really liked it! You always have a wonderful set of spices and in the right amount, I myself always go too far, especially in sous vide
In general, I even kept the meat in a vacuum for 2 weeks, I did not expect such patience from myself.
Here's the result:
Pork brisket Sous Vide (Caso SV-200)
Pork brisket Sous Vide (Caso SV-200)
The meat part turned out to be a little tougher than lard, but, probably, it should be so. But delicious!
Masinen
SvetaI, Svetlana, I am glad that the recipe was in demand)
Mine do not want to eat shop brisket, they ask for this, sous-vid)

Question?

Is it all right by the smell?
Sometimes it happens with a shank and brisket, which produces a special smell.

I had a couple of times, it seems the original product was not very
SvetaI
No extraneous odors, only meat with a spicy aroma and a ham flavor from nitrite
tagy
Greetings to everyone who looks into this topic!
Maria, thanks for the recipe. I did it more than once and everything was great! Because of the self-isolation, for which I went to the dacha, I forgot for exactly 2 months a piece of brisket marinated in a vacuum. Salt and nitrite 50 to 50. And now I don’t know what to do, throw away, or sous-vide. The piece of meat looks very cute. All two months was in the refrigerator. Maybe someone had such an experience of long marinating?
Masinen
tagy, Good day )
Honestly, I would not risk it, it is better to throw it away, it's still meat)

It would be another matter if it lay in the freezer.
tagy
Maria, Thank you. So I will.
spring
Maria, Masha, another thanks for the recipe, the brisket came out wonderful, although the raw materials were not quite super.
Irgata
Quote: tagy
throw away or sous-vide
if there are no signs of damage either outside or inside, I would cook it using standard methods, high-temperature.

spring
Pork brisket Sous Vide (Caso SV-200)
Masha, I'm reporting!
lesad
why I get so much dry marinade ... .... the piece is not directly visible in the package.
did I understand correctly ... .. just a teaspoon ...

1 tsp: nutmeg, hot red ground pepper, black allspice, white

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