Five-minute lard in onion skins

Step-by-step preparation

Cooking time: 1 day 50 mins

1. STEP 1

   

   To prepare the recipe “Five-minute lard in onion skins,” take this same lard (better brisket with good layers of meat, however, depending on your preference, it will turn out delicious in any case, only the fat content will be different). Next you will need onion skins - you will have to peel a lot of onions! Well, they will all be useful to you later, you will save time on peeling onions when cooking other dishes. Add salt and spices, be sure to add garlic.

2. STEP 2

   

   Wash the onion peels and place them in a suitable pan - this is also important, because... The walls of the pan will definitely be painted too, especially white enameled ones. Therefore, it is better to take a black stalaflon or teflon coating - on it the yellowness from the onion peel will be invisible.

3. STEP 3

   

   Fill the husk with water and set to “cook”. With a slow boil, the paint from the husk will gradually turn into a decoction.

4. STEP 4

   

   Start preparing the lard - wash it, dry it with a paper towel and cut it into pieces measuring about 4 cm x 10 cm x 3 cm or depending on the size of your cut of lard. The main thing is that the pieces are not too thick and have time to cook until cooked.

5. STEP 5

   

   For spices, I took dill seeds and black peppercorns.

6. STEP 6

   

   Add spices to the colored broth (it boiled for 10-15 minutes).

7. STEP 7

   

   Dip the prepared lard into the hot broth so that the lard is completely immersed in the liquid, and drown it with a wooden spoon. Cover with a lid and bring to a boil over medium or low heat, cook for 5-10 minutes (again, be guided by the size of the resulting pieces of lard, but do not make them too small). When this time has passed, turn off the stove and leave the lard in the solution until it cools completely under the lid.

8. STEP 8

   

   It cooled down in the evening, so I put it in the refrigerator overnight. In the morning, remove the lard onto a sieve to drain the liquid and blot it with a paper napkin.

9. STEP 9

   

   Prepare the garlic coating - peel a couple of cloves of garlic and crush them with a press.

10. STEP 10

    

    Add a mixture of freshly ground peppers and coat the cooked golden lard well with this mixture, rubbing the mixture into it. Place in a tightly sealed container and place in the refrigerator to steep.

Comments on the recipe

Natalia M

04.09.2023

4.7

I used to make this kind of lard, but I lost the recipe. And then I bought lard with such delicious layers of meat and really wanted to cook it in onion skins, for me this is a good option. I’m not friendly with a smoker, and I don’t like the smell of smoke, and it takes a long time to salt) I didn’t specifically clean the onions, I just had some husks. I didn’t chop the lard, I cut it into three strips to make it easier to cut into slices later. From the spices I added dry rosemary, bay leaf and a sprig of dill. It was a waste of time to leave the bay leaf to steep; I don’t really like its aroma; it’s better to remove it immediately if you don’t really like it. Cooked it for exactly 15 minutes, then left it covered until the morning. I wiped the pieces with paper towels, rubbed them with garlic and immediately cut them for testing. It's very tasty and aromatic! You can’t even tell that the lard is boiled. It’s not raw inside, it cuts perfectly, and it’s so beautiful. The taste is great, not too salty. Salting lard in the usual way takes a very long time, but here everything is quick and simple, nothing fancy. But what a result. Thanks for the recipe, I’ll be using it now.

Hoshuug

04.09.2023

5

It turned out quite unexpectedly, well, for a city dweller, no wonder, on Saturday I’ll treat my friends, let them appreciate it.