Breast in onion husk – step by step recipes with photos

The content of the article

Today, store shelves abound with a variety of meat products, but no one is sure of its quality and benefits to the body. Try to cook an appetizer of meat yourself – so you will be 100% sure of excellent taste and naturalness. Yes, and it’s much more pleasant to offer relatives a mouth-watering product, cooked personally and with love.

How to cook brisket in onion peel

The brisket is not a simple piece of fat, but with a meat cut: it is not so greasy and unusually tasty. You can prepare a product in different ways: salt, pickle, bake, smoke. Cooking brisket in onion peel is not a very difficult process, but a long one. To get an incredibly delicious cold appetizer, be patient. And be sure to collect onion peeling – they will give the meat a beautiful, rich color, a special flavor that is inherent in smoked meat.

How to salt

It is very important to properly season this delicate product with salt. It is simple to salt the brisket in onion husks: boil the onions with spices for half an hour, strain, add salt (100 grams per liter of water), leave to cool to room temperature. Dip the pieces of bacon with meat into the brine, cover with a flat plate and put the press. Let it spill for 2-3 days. Dry the meat on the wire for a couple of hours. Season with a mixture of fresh herbs and garlic to taste.

How to cook

It will be easier and faster to cook pork brisket in onion husks. First you need to thoroughly wash the onion peelings (the color of the meat depends on their quantity), fill the pan with them, pour water. Put your favorite spices, salt to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Grate garlic for flavor as desired. Wrap with food foil, send to the refrigerator. Leave overnight.

Onion husk brisket – step by step recipe

We offer several options for preparing snacks for your cooking piggy bank. Each onion husk recipe is original in its own way, deserves attention and guarantees you a tasty, mouth-watering meat dish that can be used not only as an addition to a sandwich or side dish, but also for slicing to the festive table. What is the best step-by-step brisket recipe in husk – you choose.

Ready-made pork belly in onion peel

Pork belly in onion peel

  • Cooking time: 15 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 550 kcal.
  • Destination: for dinner, for the festive table.
  • Cuisine: Russian.
  • Difficulty: medium.

If you are looking for an original recipe for a festive table or for a family dinner, cook the meat in onion husks with vegetables. Its taste and appearance will not leave indifferent even the most picky gourmets. The pork belly in onion peel according to this recipe is simply gorgeous. If you serve it in a food warmer (saucepan with heating), additional applause of guests is guaranteed.


  • fat with a layer – 0.7 kg;
  • salt – 1/3 st .;
  • bay leaf – 1 pc.;
  • black and allspice – to taste;
  • potatoes – 1 kg;
  • onions – 3 pcs.;
  • green peas – 200 g;
  • large tomatoes – 4 pcs.;
  • hard cheese – 200 g;
  • bouillon cube – 1 pc.;
  • sour cream – 3 tbsp. l .;
  • flour – 2 tbsp. l .;
  • garlic – 3 cloves;
  • chopped greens – 2 tbsp. l.

Cooking method:

  1. Put three handfuls of clean husk at the bottom of the pan. Add salt, spices, water. The brine should be brought to a boil and boiled for a couple of minutes. Leave to cool on a hot plate..
  2. When the liquid becomes warm, you can fill it with meat and leave to marinate for about 12 hours.
  3. Peel the potatoes (young can not be peeled, but washed well), boil until half cooked, cut into quarters.
  4. Cut onions into rings, tomatoes into slices. Grate cheese.
  5. Dilute the broth cube with water (1 cup).
  6. Preheat the pan, fry flour on it until golden brown without oil.
  7. Add flour to the broth, mix thoroughly. Put sour cream, chopped garlic, chopped herbs, salt, favorite spices.
  8. Grease the baking dish with olive oil, put a layer of potatoes, pour out peas.
  9. Cut the breast into thin slices, put on vegetables.
  10. Then spread onions, tomatoes.
  11. Pour the resulting thick sauce evenly, sprinkled with grated cheese on top.
  12. Bake at 180 degrees 35 minutes, then get hot and serve..

Baked pork belly


  • Cooking time: 12 hours.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 410 kcal.
  • Destination: for breakfast, for the festive table.
  • Cuisine: Russian.
  • Difficulty: medium.

Boiled breast in onion peel should be exactly the same as from a store, but at the same time incredibly tasty and completely natural. It can be stored without problems on one of the shelves of the freezer, and after defrosting, again please your taste. If you are interested in how to cook brisket in onion peel, read the following simple recipe.


  • pork belly – 1 kg;
  • peeling onions – a full liter jar;
  • salt – 100 grams;
  • spices – to taste and desire.

Cooking method:

  1. Fold in a pan of cleaning onions, salt, spices to taste. Pour with water, boil the brine for 10-15 minutes, no more, and turn off the fire.
  2. You need to lower the lard after the liquid becomes saturated brown.
  3. The brisket in husk should cook under the lid for about 1.5 hours.
  4. Optionally, you can rub the meat with garlic, seasonings.
  5. Send to the cold for at least 10 hours.

Pieces of boiled pork belly in onion peel

In a slow cooker

  • Cooking time: 16 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 395 kcal.
  • Destination: for dinner, for the festive table.
  • Cuisine: Russian.
  • Difficulty: medium.

Breast in onion peel in a slow cooker is one of the successful options for preparing a delicious layer. It is quite possible to simply boil it using a miracle oven, as a traditional recipe suggests. However, a layer of onion peel baked in dough is much tastier and more interesting. You will have to tinker with this dish a little, but you will certainly be satisfied with its appearance and taste..


  • pork layer – 0.5 kg;
  • salt – 2 tbsp. l .;
  • egg – 1 pc.;
  • flour – 500 g;
  • garlic – 4 cloves;
  • carrots – 1 pc.;
  • spices (black and allspice, coriander, ginger);
  • mayonnaise – 1 tbsp. l.

Cooking method:

  1. Peeling onions (2 large handfuls) with salt pour a liter of water, cook for 40 minutes.
  2. Strain the brine in a marinating bowl.
  3. Lower the meat there, leave it overnight under pressure (if the liquid completely covers it, this is not necessary).
  4. After pickling, the layer must be washed and wiped with paper towels.
  5. Mix the egg with water and half a teaspoon of salt. Gradually adding flour, knead a soft, elastic dough.
  6. Black and allspice, grind half a teaspoon of coriander (grind with a coffee grinder), add half a teaspoon of ginger. Mix with mayonnaise and a pinch of fine salt.
  7. Finely chop the garlic and carrots. Stuff meat with them: make deep longitudinal cuts, then insert slices of vegetables.
  8. Roll out the dough with a thickness of about 1 cm.
  9. Coat the meat with sauce on all sides, put on the dough. Wrap with an envelope, pinch the edges.
  10. Grease the bowl of the multicooker with vegetable oil, shift the envelope from the dough with meat.
  11. Turn on the “Baking” mode for 2 hours.
  12. Allow to cool directly in the bowl, free the baked layer from the dough, send to the cold for a couple of hours.
Rate the article
( No ratings yet )
Add comments

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: