Bastard in onion husk in a slow cooker. Brisket in onion husk in a slow cooker: recipes step by step

Each housewife is known to the uncountable number of dishes that are prepared with the addition of onions. Do you know why you can adapt onion husks? There are not few options: raw materials are used as fertilizer, medicine and cosmetic. Moreover, the most beautiful and fragrant meat is also cooked in onion husk! We offer you a selection of wonderful recipes for this unusual dish adapted for cooking in a slow cooker.

The content of the article

Amber pork brisket in onion husk in a slow cooker

This recipe offers to use a minimum set of spices (only salt, pepper and bay leaf), which only slightly emphasize the taste of meat. In fact, in the preparation of pork, you can use much more so -called taste regulators so that the usual pork dish began to play with new shades. Everything is very individual, and each cook is relied on personal preferences.

Grocery list:

a piece of pork - approximately 450 g;
garlic - 3 slices;
onion husks - 100 - 150 g;
bay leaf - 3 pcs.;
salt - 0.5 tsp;
black pepper - 10 peas;
water.

So, let's start:

Put the onion "clothes" in a colander and rinse in cold water from the tap. Give the excess fluid to drain and transfer the husk into a slow cooker.
Fill half the bowl with water.
Wash the pork brisket thoroughly, wipe it with a paper towel and send it to the slow cooker.
Add spices: table salt, peppercorns and Lavrushki sheet.
Remove the husk from the garlic lobules and put in the multichan the whole.
If necessary, pour water into the device so that the meat completely disappears under it.
Run to the work "Extinguishing" lasting 1 hour 30 minutes.
When the pork brisket in the onion husk in the slow cooker is ready, transfer the meat to a paper towel and cool. Then send a fragrant delicacy to the refrigerator for several hours. Before serving, pork is cut with neat portionic slices.

Pork brisket in onion husks with herbs in a slow cooker

A variety of herbs help to enrich the taste of delicate meat. They rub the meat after cooking. There is little to compare with such a snack!

Ingredients:

brisket - 1 kg;
garlic - 10 teeth;
water - 1 l;
onion husks - 80 g;
small carrots - 1 pc .;
bay leaf - 1 pc.;
ground black pepper - 2 - 3 pinch;
salt - 1 tbsp. l. with a slide;
oregano;
paprika;
provencal herbs.

We tell you how to cook pork brisket in onion husks in a slow cooker:

Rinse a piece of meat in running water and put on a towel so that the glass is excess fluid.
Remove the husk from the garlic and chop slices into small pieces.
Clean the carrots and cut it with thin strips of medium length.
Armed with a long sharp knife, make pork pork in the pulp over the entire surface of the piece. Lay chopped garlic and carrots in the recesses, salt and pepper the meat.
Rinse the onion husk in running water, dry a little and divide in half. Lay one part in the multicooker bowl.
Put pork on the husk, lay out several thin garlic plates and bay leaves on top of a piece of meat. Then cover the brisket with the second part of the onion husk.
Boil 1 liter of water in a saucepan on the stove and add the remaining salt there. Pour pork brisket in onion husks in a slow cooker with this hot liquid.
Put the device in the "high pressure" mode for 30 minutes. After the work program, the multicooker will release steam on their own.
Transfer the finished pork brisket in onion husks from the multicooker to a flat plate so that the meat is cooled. After wrap the snack in the food film and leave in the refrigerator until the next day.
Then take out a chilled piece of meat and sprinkle it abundantly with a fragrant mixture of dry herbs. If desired, you can also grate the brisket with any spices designed for the preparation of meat products.
Wrap the pork brisket in a bag or food film and again take it into the refrigerator, only for 1.5 - 2 hours.
Before serving, clean up part of the herbs from the meat and cut it into thin slices. Enjoy your meal!

Piquant pork brisket in onion husk in a slow cooker

An exquisite meat snack, which is easy to cook at home, will appreciate all households. We promise, lunch with such a dish will be very satisfying!

What will we prepare from:

pork meat - 1 kg;
black pepper with peas - 7 pcs.;
fragrant pepper - 2 peas;
lavrushki sheet - 4 pcs.;
salt - 3 tbsp. l.;
water - 1 l;
coriander - 1 tsp;
turmeric - 1 tsp;
onion husks - 25 g.

Check out the step -by -step instructions for preparing a brisket in onion husks in a slow cooker:

Rinse the husk from the onion-hunger in running water and put exactly half in the pot of multicooker.
Next, put the peas of black and fragrant pepper, as well as bay leaves, crushed into small parts (they need to be broken with your fingers).
In a separate pan, bring 1 liter of water to a boil, dissolve salt there and add turmeric.
Free the slices of garlic from the husk and cut each into 2 parts.
Rinse a piece of pork in the water, make the recess in the pulp with a knife and put garlic teeth there.
Put the meat on onion husks in a slow cooker and cover the second part of the husk on top.
Pour the contents of the saucepan with a hot brine and snap the lid on the device.
Activate the “extinguishing” mode for 1 hour 30 minutes and wait for the signal.
Remove the finished pork brisket in the onion husk from the multicooker and give it a little time to cool.
Grate a warm piece of meat with a mixture of crushed coriander and black pepper.
Before you enjoy a fragrant snack, pork is insisted for several hours in a cool place. Enjoy your meal!

Chicken breast in onion husk in a slow cooker

Together with the onion husk, not only pork is stewed - chicken is also suitable. Delicate meat acquires new shades of taste and disappears from plates at an incredible speed!

Necessary products:

chicken breast - 2 pcs.;
dry husk of onions - 2 tbsp.;
water - 1.5 l;
lavra sheet - 2 pcs.;
garlic - 3 slices;
black pepper with peas- 1 tsp;
salted salt - 2 tsp.

The work course is as follows:

Run the onion husk in the water and put it in the multichan.
Follow the device water.
Put salt, pepper, bay leaf, peeled garlic slices there (you can whole, can be divided into several parts).
Lastly, put chicken breasts in the slow cooker. Previously, they need to be rinsed in running water and released from films and veins.
Run the cooking program for half an hour.
Ready -made chicken breasts are taken out of the broth, separated from the bones (if any), cut portionedly and served on the table warm. Help yourself!

Brisket in onion husk in a slow cooker: notes in the fields

Experienced housewives know a lot of secrets of cooking meat from the category of “lick fingers”:

The finished pork brisket is stored in the refrigerator for up to 3 days, so in one “sitting” you can cook more meat, especially if the family is large. Storage will not affect the taste of the product.
To make the finished meat as tasty and fragrant as possible, it is first completely cooled, then they are rubbed with their favorite spices, seasonings and spices, and then sent to the cold for a day.
In order for the brisket to smell like smoked lard, it is recommended to add liquid smoke to onion husks.
In the process of extinguishing or cooking pork, you have to check more than once whether the meat is ready. In this matter, it is most reliable to focus on the color of juice. Pierce the brisket with a fork: transparent juice indicates the readiness of the appetizer, and the presence of a drying indicates that the meat needs a little more time.
You can lay garlic slices or garlic gruel into meat not only before extinguishing, but also after. In any case, the meat will “pull out” the aroma and taste of a fragrant vegetable.
Pork brisket prepared in onion husk is stored, placing in a cellophane bag or wrapping with cling film.