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.
