Transcarpathian brisket

1 serving


For this blank, it is better to choose a brisket on the ribs: lard here alternates with meat. First of all, we cut the brisket into strips 7-8 cm wide and no more than 30 cm long. We place the strips on the cutting board with the skin down and make transverse cuts every 6-7 cm, trying not to damage the skin. After that, pieces of brisket are abundantly spied with garlic on all sides, except for the skin, rubbed with salt, including in incisions. Then we rub the brisket with a mixture of three parts ground cilantro seeds, two parts red allspice and one part black ground pepper. Spices should cover the brisket on all sides with a rather thick layer. After that, we put the strands of the brisket on its side and turn in a spiral: from each strip we get a dense circle. We tie these circles beechesky as a round box, and place them under the yoke in an enameled basin. When the salt starts the juice, we transfer it to the cellar and store it there in a wooden keg under a slight oppression for 3-4 months. And you can try brisket in a week!