Boiled pork
For example, beef is tougher and more fibrous than pork, so a kilogram can be baked for an hour and a half. To make the meat soft and juicy, use a marinade. Mustard and honey are great for pork; spices include basil, garlic, and suneli hops. Beef goes well with sweet and sour sauces and Provençal herbs. Use ceramic molds or other heat-resistant cookware.
When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment. Pork in French multivarenie. Ingredients 1 kg pork; salt and ground black pepper - to taste; 6 potatoes; 3 tomatoes; 2 onions; 4 tablespoons of mayonnaise; 1 teaspoon chopped dried basil; g hard cheese; sunflower oil for lubrication.
How to bake beef in the oven?
Mix mayonnaise with basil. Grate the cheese on a coarse grater. Beef with mushrooms in puff pastry cf.
Ingredients 1 kg beef tenderloin; salt and ground black pepper - to taste; 1 onion; g champignons; g puff pastry is better than yeast-free; 1 egg; olive oil for frying; Preparation Wash the beef fillet, season with salt and pepper and set aside.
Pot roast lamb tutknow.
Meat in French is an invention of Soviet housewives that has nothing in common with the cuisine of France. Every family has its own signature recipe, here is one of the simplest and most accessible. The pork turns out very tender, and the potatoes are aromatic. If desired, the meat can be lightly pounded. Rub each piece with salt and pepper.
Ingredients g lamb; 2 heads of garlic; olive oil for frying; 5 potatoes; 2 onions; 1 teaspoon cumin; salt - to taste; 1 teaspoon dried dill. Accordion pork with vegetables and iamcook cheese. Preparation Wash and dry the pork. Beef pieces baked in bagiraclub foil. Ingredients 6 tablespoons soy sauce; 6 tablespoons of honey; 3 cloves of garlic; 1 teaspoon of Provençal herbs; g beef.
In mustard marinade
Spicy notes are added to the meat thanks to the mustard included in the sauce.
You can prepare a delicious dish for the table using the following ingredients:
- pork neck – 1 kg;
- garlic - head;
- mustard – 200 g;
- honey – 60 ml;
- seasoning of your choice.
In preparation:
- A sauce is prepared from honey, mustard and spices, which is divided into two parts.
- The first part of the sauce is used as a marinade for a piece of pork, which is wrapped in cling film and placed in the cold.
- After 2 hours, cuts are made on the meat for the garlic slices.
- Before placing in an oven preheated to 190°C for 2 hours, the pork is brushed with the remaining sauce and wrapped in foil.
Festive recipe with prunes and garlic
Here is a recipe for roasting meat, ideal for serving on a holiday table.
Prunes in its composition absorb some of the fat and give the dish a special aroma.
To complete the recipe you need:
- 2 kg neck;
- 400 g prunes;
- 3 heads of garlic;
- spices and salt.
To decorate the table with delicious food you will need to do the following:
- The piece of meat is cut and rubbed with spices, after which it is wrapped in film and placed in the cold.
- The baking sheet is lined with foil, on which half of the prunes are evenly distributed.
- After 6 hours, the meat is laid out on top of dried fruits, stuffed with garlic through the cuts and covered with the second half of dried plums.
- The dish is baked in foil for 45 minutes at 210°C. Then the foil is opened, and the meat is poured with the resulting juice.
- The “shell” is closed again, and baking continues for another 40 minutes at 170°C.
Boar ham baked in the oven
Recipe information
- Cuisine:Russian
- Type of dish: Main course
- Cooking method:Baking
- Servings:8
- 2 hours 20 minutes
Ingredients:
- boar meat – 800 g
- domestic pig fat – 300 g
- garlic – 1 head
- nutmeg – 0.5 tsp.
- paprika – 0.5 tsp.
- fenugreek – 1 tsp.
- rosemary – 1 sprig
- wild rosemary – 1 branch
- juniper – 3 peas
- salt – 2 tsp.
- black pepper – 0.5 tsp.
How to cook
Since wild boar meat is drier and less fatty than domestic pig, I recommend preparing our dish with the addition of bacon. With its help, boar meat will turn out juicier. Cut the lard into slices 3–4 mm thick.
Clean the boar pulp, rinse and dry. Rub the piece with salt and spices. Leave for 20 minutes.
Peel the garlic, cut large cloves in half. Use a sharp knife to make cuts in the meat and insert garlic cloves into them.
Place half of the lard in a saucepan, overlapping it.
Place meat on top.
Cover the piece of wild boar with the remaining lard.
Place a wild rosemary branch on top of the lard.
Bake the meat in the oven at 200 degrees for 1 hour. Cover the saucepan with a lid and continue cooking for 30 minutes at 150 degrees. If the meat remains tough, add 170 ml of hot water and cook for 30 - 40 minutes. Turn off the oven. Leave the meat in the oven for 10 minutes.
Place the baked piece on a serving plate and garnish with herbs. You can serve your favorite sauce with the meat - mustard, ketchup, French or garlic sauce. Tartar sauce goes well with meat.
Cut the boar into thin slices across the grain.
The dish looks great on the table and has a bright taste and aroma. I recommend serving boiled wild boar cooked in the oven with potatoes and sour cucumbers.
Author: Nata Komarova.
How to cook “Pork boiled in a bag”
1. The garlic must be peeled, half cut into 2-4 parts, depending on the size, and the second must be passed through a press or grated. If desired, you can also use carrots in the recipe for boiled pork boiled in a bag.
2. Combine salt, pepper, spices to taste and chopped garlic in a small bowl and mix thoroughly (a great option would be to grind them in a mortar). Wash the meat, dry it and rub with spices on all sides. Leave in the refrigerator for 1-2 hours (you can leave it overnight if desired).
3. Place the marinated pork in an ordinary plastic bag. Wrap carefully and release all the air (you can make a small puncture with a needle). Tie with thread or a clip from a baking bag. Place in a second bag, which is also tied, and then in a third. This is done for reliability, so that the meat juices do not leak out and the meat is evenly cooked.
4. Choose a pan that is the right size and place the pork in it. Pour in cold water until it covers the bag and place on the fire. Bring to a boil and simmer over low heat for 1.5-2 hours, depending on the size of the piece and type of meat.
5. When boiled pork boiled in a bag at home is ready, carefully cut the bag and release the steam. Cut the meat into portions and can be served with vegetables, a side dish or sauce.
In kiwi marinade
The juiciness of any type of meat can be achieved by using half a kilo of pulp:
- 4 kiwis;
- salt and spices.
Preparation stages:
- Pieces of meat are greased with salt, spices and half of the fruits, previously pureed using a blender.
- After 3 hours of marinating, the meat along with slices of the remaining kiwi are laid out in portions on foil, which is wrapped in envelopes.
- The meat is baked for 40 minutes at 200°C.
So, if you want to pamper yourself and your family with a juicy and not particularly fatty dish, then recipes for cooking different types of meat in foil will come in handy. Try it and you will definitely like it!
