Kitchen appliances and utensils
- oven;
- baking dish (preferably with a lid);
- pan;
- kitchen scales;
- knife;
- measured capacity;
- cutting board;
- cooking vane;
- foil for the kitchen.
Ingredients
- Young potatoes - 2 kg
- Smoked brisket - 400-500 g
- Onions - 300 g
- Table salt - to taste
- Ground black pepper - 1 pinch
- Turmeric, ground root - 1 tsp without a hill
- Mixture "Italian herbs" - 1 tsp.
- Garlic - 8-10 cloves
- Green dill - 50 g
- Dry ground garlic - 2-3 pinches
- Refined vegetable oil - 60-80 ml
Step cooking
- Rinse and peel the young potatoes (2 kg), put the prepared vegetables in a deep bowl. Salt the potatoes to taste.
- Add in a bowl 1 pinch of ground black pepper or a mixture of peppers, 2-3 pinch of dried ground garlic, 1 teaspoon without a hill of ground turmeric root, 1 teaspoon of dried herbs from the Italian herbs mixture. Hands mix well potato tubers with salt and seasonings. You can add your favorite seasoning or aromatic herb. Cover the potatoes with a towel, set aside so that it is salted and acquires the aroma of herbs and spices.
- With medium sized cubes, slices or slices of arbitrary shape, cut 350-400 grams of smoked pork belly. Do not make the pieces very small so that when frying and baking they do not turn into cracklings. Be sure to take the brisket with a layer of fat.
- Transfer the chopped meat to a cold dry frying pan, place the frying pan in a medium heat. Stir fry for 5-7 minutes.
- While the brisket is fried, take onions. Peel and cut into half rings (or quarters of rings) 300 grams of onions. Cutting thickness approx. 3 mm.
- When fat is leaked from the smoked brisket, put chopped onions in a pan, mix, fry until transparent or until light golden brown. If the brisket is dry, add 30-40 ml of any refined vegetable oil to the pan.
- Remove the pieces of meat and onion with a slotted spoon, transferring them to a baking dish of the appropriate size, leave the fat in a pan.
- Put the young potatoes in the preheated fat, stirring and fry the tubers until a crust of a beautiful golden color appears. Fry the potatoes in portions several times, it is more convenient to act if the potatoes in the pan lie in one layer.
- Place the fried potatoes in a baking dish, mix with the rest of the ingredients with a cooking spatula or spoon. The amount of fat added to the dish from the pan, determine for yourself.
- If you have a form with a lid, then cover it. Otherwise, tighten the container with cooking foil, squeeze the edges with hands. Bake the dish in the oven, heated to 180 ° C, for 35-50 minutes. The exact baking time depends on the type of potato and the features of your oven.
- While the potato with brisket is baked, prepare a dressing. Peel and peel very finely with a knife 8-10 medium cloves of garlic, you can grate the garlic on a coarse grater. Shredded garlic in a deep bowl.
- Finely chop 50 grams of dill. Greens need to be washed and dried in advance.
- Put chopped herbs in a bowl of garlic, add 30-40 ml of refined vegetable oil, mix the mixture.
- Remove the finished dish from the oven, add the dressing of garlic and dill, mix well, cover with a lid or foil for another 3-4 minutes, putting the form in the oven turned off. After the potatoes with meat are infused, the dish can be served.
Video recipe
In the video below, you will see the full technology of cooking potatoes with smoked brisket in dynamics. Do everything just like a culinary specialist, prepare a fragrant and tasty second.
Use this recipe with photos and explanations, prepare for the family dinner amazingly tasty young potatoes with crisp and slices of meat. How do you cook new potatoes? Which heat treatment method do you like most? Write your tips and comments in the line below the article.
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