Minced brizol: how to cook? Video
Sources differ in the history of the origin of the brizol. Some argue that this dish came to us from Italy, others – that this is a culinary discovery of a certain French Marquis of Bresol. However, they agree on one thing: brizol – meat or minced meat, fried in an omelet. This hearty and juicy dish can be prepared both for breakfast and as a snack for lunch or dinner.
Minced brizol: how to cook
For four servings:
– beef tenderloin – 400 g; – large chicken eggs – 4 pcs.; – mayonnaise – 4 tbsp. l.; – garlic – 1-2 cloves; – medium-sized cucumber (fresh or pickled) – 1 pc.; – medium-sized tomato – 1 pc.; – fresh herbs – 1 bunch; – salt, pepper to taste; – vegetable oil for frying.
Brizol preparation method
Using a meat grinder or chopper, make minced meat from the meat, salt, pepper and mix. Hit it on the table and divide it into four equal parts.
Pork, poultry or fish are also suitable for making brizol. And in some restaurants it is even prepared with squid and other seafood.
Roll a ball out of one part of the minced meat. Put it on cling film, cover with another layer of cellophane on top and roll it with a rolling pin into a thin cake (the size of the cake should be smaller than the diameter of the pan).
Use a shallow plate large enough to hold the minced meat pancake. Break one egg into it. Season with salt and loosen with a fork. Remove one layer of cellophane from the meat and carefully place it in a plate with an egg, then remove the second layer of film.
Transfer the meat and egg mixture to a hot skillet. The easiest way to do this is if the plate does not have upturned edges. Then the meat cake can be moved into the pan. Fry the brizol over low heat until the egg is browned, then turn the cake over and continue cooking for a couple of minutes.
It is best to use a thick-walled cast iron skillet for this dish. In this case, the egg will not burn, and the meat will be evenly fried.
Repeat the process for each minced meat portion. Transfer each serving of omelet with meat to plates, egg side down. Chop the garlic, mix with mayonnaise and spread the mixture on each brizol. Top with a couple of thin slices of tomato, a slice of cucumber and sprinkle with chopped herbs.
Fold the finished brizol in half or roll and serve. Rice or vegetable salad are great additions.