You know, there's nothing like bacon cooked correctly, but if it is cooked properly, you do not have to taste.
Frankly speaking, to learn how to cook this hard piece of beef, you need a lot of time. Typically, in the process raises many questions. Here are the main ones: »How to successfully prepare crispy pieces? And what meat to use for this? »
The first thing we need - a quality oven with a temperature control function. Buy it possible, for example, on komplekt.com.ua site (http://komplekt.com.ua/). To begin with, bloat a piece of bacon. When the internal temperature of the beef reaches 92 ° C, remove it from the smokehouse to cool and put in a cool, dry place for 2 hours.
Через два часа отделите среднюю часть грудинки от ядра. Ядро отложите, а вот серединка как раз подходит для приготовления поджаристых кусочков. Разрежьте мясо на небольшие кусочки, полейте их соусом барбекю и верните в печь, чтобы мясо стало нежным. Примерно через 1.5 часа грудинка станет настолько вкусной, что язык проглотишь. Главное, внимательно следите за процессом приготовления.
For the crispy pieces of some use the kernel, but there is not enough fat to give it the flavor that makes this dish delicious.
How to avoid what looks like a ready-made breast meat zombies? Even if you bring the meat to 87 ° C, it becomes a hideous shade of gray.
Most importantly - how you cook the beef. Firstly, do not forget about the introduction of the marinade. Seasoned brisket good spices, Copts to high-quality wood, at 70 ° C beef wrap in foil and remove from the oven at 92 ° C. And, most importantly, leave the wrapped meat in a cool place for 2 hours before you cut it.
Introduction marinade and seasoning should solve the problem with the color of the meat. Since brisket color is very important, make sure he's all right, before wrapping the meat in aluminum foil.
And here are two more important issues that should be discussed: in what area to measure the internal temperature of the brisket, and how to lay out the meat - fat side up or down?
Thus, with regard to temperature, it is better to measure the thickest portion of bacon (usually the middle).
And the meat is better to lay down on the fat part of the hottest part of the oven.
To share with you the secret of delicious cookingBrisket: bloating it should be up to an internal temperature of 65 ° C-70 ° C (at the thickest part of the piece), then wrap in foil and continue to cook until the internal temperature of the beef reaches 92 ° C. Do not forget to put the finished brisket in a cool place for two hours, wrapped her in a towel.
If you want to cook crispy piecesbeef brisket separate the core from the main part and return it to the oven. When the brisket inside heats up to 96 ° C, cut it into pieces, pour the sauce and leave to prepare for another 15-30 minutes. Done! Now your meat is simply delicious.
