How to deliver fat at home: 5 best recipes to cook boiled lard

We offer the best recipes for cooking boiled fat.

Boiled fat is considered a dish for all times and for any feast-be it just a family dinner, or a festive event. Many housewives did not come up with to diversify the usual cooking options and stand out among others. Therefore, we offer only the best and most proven recipes!

Let's start, of course, with a simple or boiled lard five -minute!

If you are not an expert on the preparation of boiled fat, then do not rush to grab for creative recipes - start small. And then guaranteed you will know all the subtleties of its preparation.

To cook boiled lard, you need:

• Lard - 1 kg
• Salt - 4 tbsp. l.
• Dill seeds - 1 tsp.
• Garlic - 1 head
• Bay leaf - 3 pcs.
• Paprika - 1 tsp.
• Black pepper ground - 1 tsp.
• Peas of black and fragrant pepper - 3 pcs.
• Water - 1 liter

Preparation:

1. The fat must be scorched, cleaned and washed. We cut into pieces about 3 by 4 cm so that it can boil.
2. We throw all spices into the water except garlic. We put on the stove. Stir periodically so that the salt dissolves. And now we throw the lard into the brine. Bring to a boil under the lid.
3. After boiling, the lid can be removed (if there is no hole for the output of the steam), periodically lowering pieces of fat into the water. We let the garlic through the press. After turning off, throw it into the water and cover it with a plate on top to immerse it in the marinade.
4. We let stand on the stove for another 15 minutes, cover with a lid and put it in a cool place for 12 hours. You can transfer it to banks and pour it with a brine, or you can leave it in a pan.
5. After this time, we take out boiled lard, rub a little more with a fresh chopped garlic. And you can tast, or hide in the refrigerator and even a freezer, before the arrival of the guests.

Video: Boiled fat, which is prepared and eaten in 5 minutes!

Complicate the task: boiled lard with Provencal herbs

It sounds differently! Traditional Russian boiled lard has absorbed notes of Italy. And this is only in words, the aroma itself cannot be conveyed.

We will prepare the following components:

• Fat with a layer (it is better to take breast) - 0.5 kg
• Garlic - 5 cloves
• Pepper and fragrant pepper - 5 pcs.
• Onion - 1 pc.
• Salt-2-3 tbsp. l.
• Rosemary - 2 branches
• Bay leaf - 3 leaves
• Provencal herbs dried - 2 tbsp. l.
• Thyme - 2 branches
• Water - 1.5 l

We start cooking:

1. We start with the preparation of products. We clean the onion from the husk, tossed with unpeeled garlic under water. We cut onions into 4 parts. Just flatten the garlic with a knife.
2. Pour water, add all spices, including onions with garlic. The only thing is Provencal herbs while adding only 1 tbsp. l. We languish all over medium heat for 5 minutes.
3. Add the washed fat to the broth and cook for 1 hour. Naturally, we check it for readiness with a puncture of the knife. If it enters easily, then you can turn off the burner. But we do not take the lard, but leave to "reach" until completely cooled.
4. The cooled fat is slightly dipped with a napkin and generously sprinkle with the remaining herbs, wrap it in a dietary film. After that, place it in the refrigerator for 3 hours. Ideally, put a small load on top.
5. We cut the finished lard with thin plates and serve on the table with French mustard! Although this is a matter of taste - you can choose any sauce.

Video: Boiled fat - the easiest recipe

Creative in business or boiled fat with walnuts

Of course, not with whole fruits, but with internal membranes and partitions. This recipe is created by analogy with onion husk, which many add to make boiled fat to acquire a beautiful “smoked” color. Natural dye without harm, and even with benefit, you can improve a little - add the membranes of walnuts, which will give the dish the desired share of iodine and a lot of useful elements.

Prepare:

• Lard (praise or brisket) - 1 kg
• Wandwalk membranes - 1 cup
• Garlic - 2 heads
• Salt - 3 tbsp. l.
• Fragrant pepper and peas - 5 peas
• Bay leaf - 5 pcs.
• Basil - 5 pcs.
• Chile pepper - 1 pc.
• Water - 1 liter
• Ground black pepper - 0, 5 tsp.
• A mixture of Provencal herbs - 2 tsp.
• Paprika - 0, 5 tsp.
• Nutmeg - 10 g
• Coriander - 0, 5 tsp.

You can replace the last 4 in the list of spices by any favorite seasonings.

We proceed to the culinary masterpiece:

1. We will use 1 head of garlic at the first degree of cooking. We make small cuts in the fat itself from all sides and insert halves of garlic cloves into them.
2. Pour water into the pan. After boiling, we throw nut membranes into it. When the mixture boils, reduce the fire and languish for 10 minutes. Then add all types of peppers except ground, and salt. Following the spices we place the lard.
3. From the moment of boiling we reduce the fire and languish it for 30 minutes under the lid. Then turn off the burner and leave the lard in this marinade until completely cooled.
4. In the meantime, we will pass the second head of garlic through the press. Mix it along with all the remaining loose spices. We rub the lard with this mixture, wrap it in a film or parchment paper and send it to the refrigerator for 12-24 hours. After that, you can tast!

Video: Boiled lard with partitions of walnuts

The most popular recipe is boiled lard in onion husk

This method will allow you to get not only tasty boiled lard, but also make it visually smoked. And this already additionally gives the dish appetizing!

Prepare:

• Lard - 0, 5 kg
• Onion husks of 5 bulbs (the more, the more saturated the color)
• Garlic - 1 head
• Salt - 2 tbsp. l.
• A mixture of peppers or just ground black - 1 tsp.
• Fragrant pepper - 4 pcs.
• Bay leaf - 5 pcs.
• Water - 1 liter

Stages of cooking:

1. In the already seething water we place the husk. We boil on low heat literally 5 minutes.
2. Then add spices, except for garlic and ground pepper. You can add your favorite seeds and twigs of other seasonings. We are waiting for boiling and withstand another 2 minutes.
3. In the meantime, we cut lard into medium pieces (about 3 by 5 cm) so that it turns better. We place in a boiling brine and languish over low heat for 40 minutes.
4. We do not reach it to cool in the onion marinade.
5. Then we rub with a mixture of garlic passed through the press and pepper.
6. We wrap in a film and send for 2-3 hours to the refrigerator.

Video: boiled lard in onion husk

We cook incredibly juicy and delicate boiled lard: in the package

This recipe many refers to the classic version and use it in any case. And his secret is that with such cooking, even a hard fat with a rough crust becomes soft, juicy and tender. After all, it is impregnated with its own juice.

So, to make boiled lard in a bag, it is worth preparing:

• Salo with a slot - 1 kg
• Garlic - 1 head
• Salt - 3 tbsp. l.
• Black ground pepper - 2 tsp.
• Gorky red pepper - 0, 5 tsp.
• Bay leaf - 1 pc.
• Juniper berries - 3 pcs.
• Cloves - 1 pc.

You can not use or replace the carnation and juniper at all with other spices.

We start cooking:

1. We rub the lard with spices, as with ordinary salting. Only to salt add black and bitter pepper.
2. We pass through the press garlic and all this mixture well coat the lard from all sides.
3. We place it in a package and add a bay leaf, cloves and dried or fresh juniper berries to it.
4. We release air from the package and close the zip steam or simply tie it. If you took a regular package, then for insurance, place the lard in 1-2 additional packages.
5. In order for the product to be saturated, it must be left in this form in a warm place for 1 hour. But thermal processing and so contributes to the disclosure of all spices.

Tip: lard in the package will float up. There is nothing wrong with that, just cover it with a lid. But we offer a small life hack - fasten it with a clothespin to the upper part of the pan.

6. Pour water, bring to a boil and languish on the lowest heat for 2 hours. After that, we do not get the lard, but leave it in the same water until completely cooled.
7. And only then he takes out boiled lard from the bag, wrap it in a film or in a clean bag and send it to the refrigerator for at least 2 hours, ideally - for the whole night.

Video: Boiled fat in a package

We also recommend reading:

• The best recipes of smoked fat
• How to pick up the lard correctly?
• How to cook fat bacon?
• Fat torn with garlic