Meat dishes

Saltyson from pork shank and brisket

Saltyson from pork shank and brisket – a simple recipe for amazingly delicious saltison. Such saltisone is perfectly cut, it turns out dense and aromatic.

Saltyson from pork shank and brisket – it turns out a bit greasy, but very tasty, it will taste good with vegetables and hot sauce.

Saltyson from pork shank and brisket prepares very quickly. The active cooking process takes no more than 20 minutes (excluding, of course, cooking and standing in the refrigerator).

Saltison from pork knuckle and brisket – ingredients

  • Roll – 1 kg.
  • Breast – 1 kg.
  • Onion – 1 piece.
  • Carrot – 1 piece.
  • A mixture of peppers (peas) – 1 tbsp.
  • Bay leaf – 2 pieces.
  • A mixture of spices (spicy dried herbs) – 1 tbsp.
  • Salt.

Saltyson made from shank and pork breast – recipe

Fill the roll and brisket with water, salt well, add pepper, bay leaf, onion, carrot, after boiling, reduce the heat to a minimum, cook for about 4 hours.

Remove the meat from the broth with a slotted spoon, separate it from the bones when hot.

With a cleaver, chop the hot shank and the meaty part of the brisket (not very finely), pour in 3-4 tbsp. broth, salt a little more if necessary. Mix everything well and put it in any shape, knead it tightly.

Cut the fatty part of the brisket into strips, lay it on top of the meat, sprinkle with herbs, cover with a lid or cling film, put in the refrigerator for 8-10 hours.

Cut into pieces, serve to the table.

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