Brisket stuffed with meat

1. Stage

Prepare a salting solution of ice water, salt and sugar. We will stab the meat with a syringe with a needle (I have a drugstore 20 g)

2. Stage

Carefully prick the meat all over the area. The solution should go all the way out. By the way, it is so interesting, when we inject the solution, the meat rises and increases in volume in front of our eyes. Place the meat in a container with a lid or a tightly closing bag. Send for at least 12 hours in the refrigerator.

3. Stage

Let's make the stuffing. Take the meat cold. Cut the meat into thin long slices. Send it to cool in the chamber.

4. Stage

Prepare the spice mixture, to which I add salt, garlic and paprika. P. S. If you are preparing meat for a cold snack, if you wish, you can instead of the total weight of table salt, divide it in half, replacing half with nitrite salt. The meat will be pink in color and have a ham-like flavor, just like in the store. I only cooked with table salt.

5. Stage

For the stuffing we need ice water. Place the meat in a free container, add spices and pour a little water (add it gradually). Put on gloves, they are also needed so that the meat from the hands is not very hot. And start kneading the meat, adding water. Knead for 10 minutes, the pieces of meat begin to stick together, sticking to the gloves, this indicates that the meat has allocated its "glue" and our stuffing when sliced will not disintegrate.

6. Stage

Place the filling in a container with a lid or a tightly closing bag. Leave for at least 12 hours in the refrigerator.

7. Stage

Using a large sharp knife, open the brisket on one side. You get a kind of "pocket ".

8. Stage

Place the filling meat in it, tamping well but not fanatically. Close the edge with cooking pins (toothpicks or stitches). With the palms of your hands, lightly pat the entire surface of the meat.

9. Stage

Place in a container with a lid and leave in the refrigerator for 12 hours.

10. Stage

Place the meat in a heatproof dish and cover with foil. Place in an oven preheated to 80 "C. After 90 minutes, I removed the foil... and left it for another 30 minutes. The meat is raw. So, I covered it with foil, and increasing the oven temperature to 180 "C, baked for another 1 hour, then removed the foil and baked another 40 minutes without it.

11. Stage

When piercing the meat when pressing the light broth flows out of the meat, for me it is a sign of readiness, but you can do it only at the very end, otherwise all the broth will flow out and the meat will be dry!!! CONCLUSION: To bake such a big piece of meat you need a special heat cabinet and you definitely need a temperature probe to readiness of meat at 72 "C. In the absence of such a gauge, I cooked in the oven and decided that you can safely bake the meat at 180 "C, but I will not tell the exact time. If you will be serving the meat hot, at this point it is ready to serve.

12. Stage

I will serve as an appetizer, so I put a press (pot of water) on the meat and left it overnight. Let's see what happens!?

13. Stage

The next day I cut the meat - It turned out just the way I wanted!

14. Stage

The meat is very, very tasty, juicy, tangy, flavorful, you can put a couple of grams less salt. No, it is not over-salted, but well salted.

15. Stage

The meat holds its shape well, doesn't fall apart, and looks very pretty when cut! In short, cook it, enjoy your meal !