Yenyusa uMdlalo wakho weSidlo sangokuhlwa ngeBrisket yenyama yenkomo etshayiweyo

Ukwenza i-brisket yenkomo etshayayo kuyoyikisa, ngakumbi ukuba ungumphathi we-novice. Nangona kungenakwenzeka, kufuneka uyazi into oyenzayo, kwaye oko kuqala ngokucwangcisa kwangaphambili. I-Briskets ayiyona ingcamango yokutya yomzuzu wokugqibela, kwaye ukuyibeka ndawonye kunokuthatha ngaphezu kwemizamo embalwa, kodwa umvuzo we-tender, i-juicy brisket ifanele yonke imizamo.

Ukukhetha eyona cut

Xa kuziwa ekukhetheni i-brisket egqwesileyo, kubalulekile ukwazi ukuba kukho iindlela ezimbini zokusika: ukusika okusicaba kunye nokusikwa kwenqaku. Xa zidibene ezi zenza ibrisket epheleleyo. Inqaku elisikiweyo ligqithe kwi-flat cut kwaye ine-marbling engaphezulu kodwa inomphezulu obhityileyo. I-flat cut ithande ukufana ngakumbi kwaye ihambelana ngobume kunye nekepusi yamafutha etyebileyo. Ukusika okusicaba kunokuba lula ukufumana ukuba awukwazi ukwenza i-brisket epheleleyo.

Sika amanye amanqatha agqithisileyo

Ukwenza i-brisket eyenziwe kakuhle, qalisa ngokunciphisa ngokucophelelaumnqwazi wamafutha amaninzi. Ukususa amanqatha amancinci kakhulu kuthintela inkqubo yokunyanga ngelixa ukusika kakhulu kukhokelela ekuphekeni kakhulu. Emva kokuhlanjululwa kwe-cut, yenza iziqwenga ezide kunye nezincinci ezinqamlekileyo kwi-fat fat, unciphise ngeenxa zonke. Shiya malunga ne-¼-intshi ye-intshi yamafutha enyameni ukuze ithwale incasa.

Ixesha lokusika kwakho

Faka ioyile njengesibophelelo kwisinongo esomileyo. Sebenzisa ioli ye-canola okanye ioli ye-olive, nokuba yeyiphi eyona nto ifanelekileyo. Kukho i-seasonings eyomileyo kwiimarike, kodwa i-brisket idinga kuphela ityuwa, i-pepper kunye ne-garlic powder. I-Pat i-seasoning kwi-oyile yenyama kwaye uyivumele ihlale iyure ngaphambi kokuba uyibeke kumntu otshayayo.

Yitshaye phantsi kwaye ucothe

Ibrisket yenkomo yinyama enzima, yiyo loo nto ifuna inkqubo ephantsi necothayo. Preheat umntu otshayayo ukuya kwi-215 okanye i-225 degrees Fahrenheit. Xa ulungile, beka inyama yakho etyebileyo kwicala phezulu. Kwi-brisket epheleleyo ephakathi kwe-12 kunye ne-14 yeepounds, ixesha lomsi limalunga ne-15 okanye i-16 iiyure, ezithatha i-avareji ukuya kwi-avareji engaphezulu kancinane kweyure ngeponti. Ukuba unokusikwa nje esicaba phakathi kwe-7 kunye ne-9 yeepounds, ixesha lomsi liyakuba malunga ne-7.5 ukuya kwiiyure ezili-10.

Ukusonga ukwandisa ubushushu bangaphakathi

Gquba i-brisket yakho xa sele ugqibile ukupheka, kunye nobushushu obumalunga ne-165 degrees Fahrenheit kwindawo engqindilili. Enye i-wrapper elula yiphepha lokutya kuba lihle ekugcineni umswakama enyameni ngelixa uvumela umsi ukuba ungene. Gquba inyama ngokuqinileyo, uze uyibuyisele kwindawo yokutshaya, i-fatier side phantsi. Umsi kwiiyure eziseleyo de ufikelele kwiqondo lokushisa malunga ne-202 degrees Fahrenheit, kwaye inyama ithambile.

Qaphela indawo yokuthengisela

Indawo yokutyela yeBrisket yenzeka xa amaqondo obushushu ehla okanye ehla, ebeka esichengeni inkqubo yokupheka. Oku kuqala malunga ne-160 degrees Fahrenheit xa i-collagen iqalisa i-gelatin. Isizathu sikukuba amafutha anyibilikayo ayaba ngumphunga kwaye apholise ubushushu obunyukayo, kanye njengokuba umzimba uzipholisa ngokubila. Esi sizathu sokuba ubophe inyama yakho kwisiqingatha sendlela ngephepha lokusilarha okanye i-foil kwaye uyibuyisele kwicala elinamafutha phantsi. Oku kudala i-oven ngaphakathi kwe-oven.

Vumela i-brisket yakho iphumle

Nje ukuba i-brisket yenziwe kwaye ibethe i-202 okanye i-203 degrees Fahrenheit, kufuneka iphumle ukuze ijusi kunye nenyama ikwazi ukuhlala. Ukuba i-brisket ilungele ukutya, yibeke nje kwi-counter kwaye uyivumele ihlale malunga nemizuzu engama-45. Nangona kunjalo, ukuba i-brisket iphelile ukupheka ngaphambi kokuba ulungele ukutya, faka inyama eboshwe phezu kwethawula ngaphakathi kwepholile. Oku kuqinisekisa ukuba ayisenamanzi kuphela, kodwa ibamba ubushushu ixesha elide ngaphambi kokunqunyulwa.

Iingcebiso zokusika kunye nokuphakela

Xa usika i-brisket, kuyimfuneko ukuba uhambe ngokuchasene nengqolowa ukuze inyama ingawi. Nge-brisket epheleleyo, kukho umaleko onamafutha obonisa ukutshintsha kweenkozo phakathi kweflethi kunye nenqaku lokusikwa. Sika inyama kwisiqingatha kwaye ujike inqaku elinqunywe nge-perpendicular kwisiqwenga esicaba. Ngokuqhelekileyo, usike isiqwenga esisicaba sibe ziziqwenga ezityebileyo zepensile ukuqala kungqameko olumxinwa, de ufikelele kumda osikiweyo. Khonza ngetreyi ngeesosi zakho zebarbecue ozithandayo.

Iimpazamo eziqhelekileyo kunye nokusombulula ingxaki

Enye yeempazamo eziqhelekileyo ayithengi i-brisket eyaneleyo kumntu wonke. Umgaqo wesithupha kukucwangcisa i-0.5 pounds ye-brisket eluhlaza ngomntu ngamnye. Oku kuthetha ukuba i-5- okanye i-6-pound brisket izondla malunga neendwendwe ezilishumi. Enye impazamo ayipheki i-brisket ixesha elide ngokwaneleyo. Nantsi into yokulungisa: emva kokuba uyikhuphe kumntu otshayayo, yiyeke ihlale. Beka yonke inyama kwisitya esigqunywe ngokuqinileyo kunye nejusi yayo efrijini ngobusuku. Ngosuku olulandelayo, yinqumle uze uyibhake kwisitya esigqunyiweyo osikhethileyo sesosi malunga neyure.

Iinkuni ezigqwesileyo kwibrisket etshayayo

Xa utshaya ibrisket yenkomo, ncamathela ngamaplanga aqinileyo. I-Hickory kunye ne-oki zizinto eziphambili zokutshaya kunye ne-barbecuing. I-Hickory, ngokukodwa, inika i-bacon-like flavour, ehlala ilungile xa ifika kwinyama. I-Mesquite yongeza i-spice kumxube xa idibene ne-hickory okanye i-oki. Ukufumana iincasa eziphucukileyo, njengobumnandi bendalo, yongeza iitshiphusi ezimbalwa zeapile okanye imaple kwisiseko.

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