Recipe for cooking meat in the oven. Meat baked in a piece - six best recipes

Meat baked in a piece is the best way to prepare a delicious dish for a festive feast or dinner with the family.

Such meat is covered with a ruddy crust and has an excellent taste.

Meat baked in a piece is used hot as an addition to second courses, and the cooled product can be used to make sandwiches and salads.

Meat baked in a piece - the basic principles of cooking

For baking use pork, beef, chicken, veal or lamb. So that the meat baked in a piece does not turn out tough, take a ham, shoulder or neck. A piece of tenderloin should be of a three-dimensional shape, without cartilage, films and veins.

Meat can be baked in a variety of ways. Meat baked in a piece in foil, sleeve or dough turns out to be more tender and juicy.

When roasting meat open in a slow cooker or oven, it may dry out. To prevent this from happening, a piece of meat is stuffed with lard, covered with slices of bacon, or smeared with animal or vegetable oil.

Before baking the meat in a whole piece, it is washed, dried with napkins and rubbed well with spices or marinated in a special brine.

Meat can be baked with vegetables or mushrooms, which will only benefit the taste of the dish. The finished meat is cut into slices and served as an appetizer or addition to a side dish.

Recipe 1. Meat baked in a piece with apples

Ingredients

one and a half kilogram piece of pork;

vegetable oil;

bulb;

spices for meat;

two cloves of garlic;

rosemary;

three sweet and sour apples;

a mixture of peppers;

sugar - 50 g;

drinking water - 60 ml;

Cooking method

1. Dry the thoroughly washed piece of meat with a paper towel. Sprinkle it on all sides with a mixture of peppers, rosemary, salt and spices for meat. Using a silicone brush, brush a piece of meat with vegetable oil. Place it in a bowl, cover with cling film and refrigerate for half an hour so that the meat is well saturated with the aromas of spices.

2. Heat vegetable oil in a frying pan. Fry the meat in it over high heat on both sides until a crust forms. This will keep all the juices inside. Remove the meat from the heat and transfer it to a heat-resistant dish.

3. Peel and wash the garlic cloves and onion. Chop the onion into thin feathers, and chop the garlic with a garlic crusher. Put in the pan where the meat was fried and lightly simmer the vegetables until transparent.

4. Wash the apples, remove the core with seeds and cut them into slices. Add apples to the pan with vegetables, sprinkle with sugar and mix. Simmer everything together until the sugar begins to caramelize. Pour in cold water and add honey. Mix again. Once the water boils, remove from heat.

5. Put the onion-apple mixture on a piece of meat and pour over the remaining syrup.

6. Place the form in an oven preheated to 170 C for an hour and a half. Cut the finished meat into slices, put on a serving dish and pour over the onion-apple mixture.

Recipe 2. Meat baked in a piece in foil in a slow cooker

Ingredients

800 g of beef;

20 ml sunflower oil;

coarse salt;

spices for meat

Cooking method

1. Wash a piece of beef under running water, wipe it with a paper towel and cut off films, veins and excess fat. Sprinkle the cleaned piece of meat with spices and salt. Rub the spices well into the meat.

2. With a silicone brush, grease the meat with any vegetable oil. This will increase thermal conductivity and allow heat to be distributed evenly. Leave the meat to marinate for at least half an hour.

3. Wrap the meat tightly in three layers of foil so that during the baking process, the released juice does not leak out.

4. Place the meat in the multicooker bowl. Turn on the "Baking" mode. Set the timer to one hour. After the beep, leave the meat for another half an hour in the "Heating" mode. Remove the cooked meat, unfold the foil and cut the beef into thin slices.

Recipe 3. Meat baked with a piece in a sleeve in mustard sauce

Ingredients

one and a half kilogram piece of meat;

four cloves of garlic;

50 g mustard;

a bunch of lettuce leaves.

Cooking method

1. Wash a piece of pork or beef under the tap, dry it with a napkin and clean it of everything superfluous. Make small cuts on the piece with a sharp knife. Transfer the meat to a deep bowl.

2. Put mayonnaise, garlic and mustard passed through a press into a separate cup. Salt and mix well until smooth. Lubricate the piece of meat with the resulting sauce, trying to get the marinade into the cuts. Leave the meat in the refrigerator for two hours.

3. Put the marinated meat into the sleeve and tie it tightly on both sides. Transfer the sleeve with the meat to a heat-resistant form. Send it to the oven and bake for a little over an hour at a temperature of 200 C.

4. Remove the cooked meat from the oven, cut the sleeve and remove it. Put the form with meat in the oven for another quarter of an hour so that it is browned. At the same time, pour it with sauce a couple of times. Remove the meat, cut it into portions, arrange on a serving dish and pour over the sauce.

Recipe 4. Meat baked in a piece in the oven with juniper

Ingredients

kilogram piece of meat;

vegetable oil - 50 ml;

large onion;

meat broth - half a liter;

large carrots;

juniper berries - 10 pcs.;

black pepper;

allspice - five peas;

bay leaf - 2 pcs.

Cooking method

1. Preheat the oven to 150 C.

2. Wash the whole piece of meat, clean it from films, excess fat and veins. Pat it dry with paper towels and season all over with salt and pepper.

3. Put on fire the form in which you will bake the meat, pour in the oil and heat well. Put a piece of meat in a dish and fry it on both sides until light golden brown. Approximately seven minutes each.

4. Peel the vegetables, wash under running water and pat dry. Chop the onion into thin feathers. Slice the carrot into thin slices. Wash juniper berries. Cut them in half to release their flavor.

5. Transfer the vegetables to the meat, cover the form with a lid and simmer for another ten minutes over low heat. Pour in the broth, add spices and put the bay leaf. Taste the broth for salt, if necessary, add salt. Cover again and send the meat to languish in the oven for five hours. Take the meat out of the oven every hour and turn over. Remove the lid shortly before the end of cooking to brown the meat. Cut the finished meat into slices, put on a serving plate and pour over the vegetable sauce.

Recipe 5. Meat baked in milk

Ingredients

pork neck - 1 kg 200 g;

milk - 700 ml

olive oil - 100 ml;

two pinches of black pepper;

white wine vinegar - 30 ml;

salt - 7 g;

garlic - two cloves;

juniper berries - a tablespoon;

rosemary - a branch.

Cooking method

1. In a baking dish, mix vinegar and oil. Peel the garlic cloves and pass through the garlic press, add it to the mixture of vinegar and oil. Put rosemary and juniper berries here too. Season with pepper and salt. Mix everything until smooth.

2. Wash the pork neck and pat dry with a paper towel. Transfer the piece of meat to the marinade and turn it over several times so that it completely covers the meat. Cover the container with cling film and put in the refrigerator for a day. Turn the meat three times a day.

3. Remove the pork from the refrigerator one hour before cooking. Preheat the oven to 180 C. Pour the contents of the container with milk and bake in the oven for an hour. Then increase the temperature to 200 C and bake for another 20 minutes, periodically pouring sauce around the meat around it. While baking, the sauce should thicken. Cover the finished pork with foil and leave for a quarter of an hour. Take out the meat and cut into slices. Strain the sauce and pour over the chopped meat.

Recipe 6. Meat baked with minced mushrooms in dough

Ingredients

minced mushroom

champignons - 750 g;

freshly ground pepper;

shallots - two heads;

olive oil - 50 ml;

garlic - 4 cloves;

butter - 50 g;

dry white wine - 100 ml;

thyme - two branches.

For meat

one and a half kilogram piece of beef tenderloin;

two pinches of sea salt;

olive oil;

two eggs;

black pepper;

bacon - 12 thin slices;

puff pastry - 500 g;

Dijon mustard - 50 g;

a little flour.

Cooking method

1. Peel and chop shallots and garlic. Put the garlic, peeled mushrooms, onion and thyme leaves into the bowl of the food processor. Grind everything in a pulsating mode into a homogeneous mass.

2. Pour olive oil into a heavy-bottomed pan, add butter to it and melt over moderate heat. Transfer the mushroom mass to the pan, pour in the wine and fry for ten minutes until almost all the liquid has evaporated. Season with pepper and salt. Turn off the fire and cool.

3. Wash a piece of meat, dry it with a napkin and tie it with culinary twine. Drizzle meat with olive oil, pepper and sprinkle with salt. Fry the beef in a hot pan until golden brown on both sides.

4. Arrange bacon slices in a rectangle on a piece of cling film. Spread the minced mushrooms in an even layer on the bacon and sprinkle with thyme leaves. Cool the beef, cut the twine and grease the piece with Dijon mustard. Wrap a piece of meat in bacon with minced mushrooms, trying to do it as tightly as possible. Wrap the ends of the film and send the meat for half an hour in the refrigerator.

5. Preheat the oven to 220 C. Powder the table with flour and roll out the puff pastry on it. Remove the beef, carefully remove the film and put it in the center of the rolled out dough. Brush the edges with beaten egg. Wrap the meat in the dough so that there is no air between them. Brush the surface of the dough with egg and sprinkle with sea salt. Bake in the oven for forty minutes. Cut the cooked meat into thick slices.

It will be better if a small layer of fat is present on a piece of meat, this will give it juiciness.

To make the meat juicier, pour a little water onto a baking sheet or into a mold where you will bake the meat.

Use fresh meat for roasting, it will turn out much tastier than frozen.

Bake lean meat only in sauce or foil, otherwise it will turn out dry.

Meat baked in a whole piece is a great solution for everyday lunch, dinner or a festive feast. Such meat has a ruddy golden crust, appetizing appearance and excellent taste. When hot, baked meat can be an excellent addition to second courses, and when cold, it will be a good basis for savory meat salads or hearty sandwiches. Pork, chicken, lamb, veal or beef are suitable for preparing snacks.

To make the meat not tough, you need to select certain parts of the carcass. The selected tenderloin should be soft, without veins, films, cartilage, without fail a three-dimensional shape. Set the flat pieces aside for frying the steaks. If there is a small amount of internal fat in this piece, the baked meat will turn out to be more juicy and tender. Give preference to the meat of young animals. If you plan to bake veal, it is better to purchase roast beef (a tenderloin from the dorsal part, located closer to the neck). When choosing lamb or pork, opt for a tender and juicy ham.

There are many ways to roast meat, and each of them is good in its own way, it gives the dish new flavors and aromas. To make the lean fillet more juicy and tender, it is recommended to bake it in foil, dough, grape leaves or a culinary “sleeve”. Do you want the meat not to dry out when baking in the oven or in the multicooker? Create an additional fat layer for it by stuffing it with fat, smearing its surface with vegetable or animal fat. You can also “wrap” the meat with a thin layer of lard.

Pay special attention to the preparation of meat: before baking, it is smeared with various spices, and sometimes marinated in a special solution. One of the important components of success is the choice of the correct temperature and time regime, as well as dishes for baking a whole piece of meat.

If you are crazy about juicy pork with a delicious golden brown crust, then the recipe for baked tenderloin in the oven is for you. This is a truly festive dish that is prepared in haste.

If you don’t want to mess around in the kitchen for a long time, but at the same time you want very tasty meat, then pork and vegetables baked in the oven are a great way out! A minimum of preparation time, the simplest ingredients and you get a delicious dish.

Wondering how to surprise your guests? We offer a worthy version of a festive dish - pork with apples in the oven. It is easy to prepare, it turns out unusually, fragrant, tasty and satisfying!

Meatloaf is a very grateful dish in terms of cooking. Rolls can be made from the pulp of beef or pork, from the fillet of any bird, and simply from minced meat. Any filling will do...

The method of roasting meat in milk is very interesting. Surprisingly, there is no smell of boiled milk, and the milk itself turns into a thick sauce that does not at all resemble boiled milk. Meat is obtained in this way ...

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Even if your everyday table contains mainly cereals and vegetables, you often have to cook meat dishes for the holiday. Working with them is easy, but you need to know a lot of nuances. How to bake meat in the oven correctly so that it is juicy and soft, and what products to supplement it with?

How to bake meat in the oven

The way the chef will use depends on the result he wants to get. There are several methods on how to bake meat deliciously in the oven:

• On the contrary. Recommended for fatty varieties, as lean ones will dry out.
• Use pots. The products will turn out to be stewed, very soft, broth may be present.
• In foil: this is how pastrami is prepared - a homemade version of sausage, and various meat rolls.
• With the help of a sleeve / baking bag - the dish is close in structure to what is obtained in pots, but there is no broth.

How much to bake

The exact time depends on several factors: firstly, it is the power and mode of operation of the oven - at 200 degrees the product will reach faster than at 180. How much to cook meat in the oven can be determined only after clarifying its parameters:

• If you want a large baked piece, it may take 1-1.5 hours.
• Meat baked in slices in the oven will be ready in 40-45 minutes.
• If the product has been pre-heat treated, the time can be reduced to half an hour.
• Rabbit and duck take a very long time to bake, so be prepared to wait up to 2 hours. Here are a few recipes to make delicious duck in the oven.

How to pickle

It is necessary to prepare the sauce for this product not only in order to give it juiciness, but for the appearance of a pleasant aroma, a change in taste. Marinade for meat in the oven can be based on fruit juices, acid, a combination of acid with oil or fats. The choice is made according to the recipe, which takes into account the components that complement the dish. Best Marinade Ideas with Standing Time:

• Pineapple juice (you can take liquid from canned fruit), diluted with dry white wine, 3:1 ratio. Add a pinch of ground black pepper, marinate the meat for an hour, stirring occasionally.
• Juice of 3 lemons, a pinch of ground cinnamon, ginger, cardamom, mustard seeds, turmeric, coriander. Grate the meat and leave for 1.5-2 hours.
• Grind a bunch of cilantro, mix with green apple juice and a glass of semi-sweet white wine. Recommended for poultry. Marinate 40-45 minutes.
• Mix a glass of red wine with wine vinegar (1 tsp), a pinch of mustard, chopped onion and 1 tsp. rosemary. Marinate 2-3 hours in the cold.

Oven meat recipes with photos

Among the baked meat ideas below, you will find very hearty hot dishes that are suitable as a first (like a thick soup), and lighter ones, almost in the format of appetizers. All recipes for cooking meat in the oven are accompanied by detailed photos that help you understand the principles of cutting, processing and combining products, and see the correct final result.

French

A tasty, simple and satisfying dish that will be appropriate on any table and will not require much effort from the hostess to create it? It's about meat baked in the French oven! A delicious combination of tender young veal, soft potatoes, spicy cheese and mushrooms will not leave anyone indifferent. If you don't already know how to cook French-style meat in the oven, it's time to urgently study this step-by-step guide.

Ingredients:

• veal - 800 g;
• mushrooms - 300 g;
• potatoes - 5-6 pcs.;
• onions - 2 pcs.;
• mayonnaise - a glass;
• hard cheese - 200 g;
• garlic cloves - 3 pcs.;
• salt pepper.

Cooking method:

1. Cut the washed meat into layers, beat off weakly. Salt, grate with pepper and a clove of garlic.
2. Chop the onion in half rings, spread over the meat layer on a baking sheet. Leave for an hour.
3. Chop the mushrooms, cut the potatoes into thick slices. Put in the same order on the meat with onions.
4. Cover with mayonnaise, sprinkle with coarsely grated cheese with chopped garlic. Bake at 180-185 degrees for about an hour.

With potato

If you think you've tried all the basic meat and potato combinations, check out the recipe for this hearty and flavorful stew. Thanks to the right food set, zucchini becomes especially tasty and is liked even by those who do not like them. The very same baked pork with potatoes in the oven is a guarantee that no one will leave hungry. Add a little lemon to it, and the dish will sparkle with new colors.

Ingredients:

• pork neck - 400 g;
• young squash;
• potatoes - 3 pcs.;
• bulb purple;
• lemon;
• sour cream - half a glass;
• salt, spices.

Cooking method:

1. All components of the stew must be cut in the same way - into small cubes (approximate size - 2 * 2 cm). The only exception is the onion, which is chopped in half rings, and the lemon - it is cut into circles.
2. Salt pork, zucchini, potatoes and onions, add spices, sour cream, mix. Squeeze 3-4 lemon slices. Remove the rest for now.
3. After an hour, fill the ceramic pot with food. Send to a cold oven, cook for an hour from the moment the desired temperature is reached (about 180 degrees). Serve with lemon wedges.

Beef in foil

For this dish, professionals advise using a special kind of meat - marble, which is considered not only environmentally friendly, but also very convenient to use. Such beef does not require marinades and sauces, but does not accept baking, as it will dry out quickly. Carpaccio is prepared from it, but marbled beef baked in foil is especially tasty - an almost dietary dish that is recommended to be served with vegetables.

Ingredients:

• beef steak - 500 g;
• Bulgarian peppers - 3 pcs.;
• peaches - 3-4 pcs.;
• a mixture of dried rosemary and thyme;
• olive oil;
• sea ​​salt.

Cooking method:

1. Wash the steak, blot with napkins, rub with herbs. Marinate for about 1.5-2 hours - you can’t forget about marbled beef for a long time.
2. Grate with salt, fry in olive oil at maximum power.
3. Wrap the steak in foil, send to the oven preheated to 210 degrees for 45-50 minutes.
4. Next to the grill (under it - a baking sheet) you need to spread out the quarters of washed peppers, halves of peaches. When both products are reddened, the peaches should be chopped with a blender - the meat baked in the oven will be poured over them immediately after being removed from the foil, and the peppers will be served as a side dish.

With vegetables

For such a delicious dish, you can use fatty pork, and nutritious beef, and diet turkey - this will not adversely affect the taste. You can take any vegetables, the option below is only one of many, since the main thing here is the scheme of actions itself. Hot and fragrant meat baked with vegetables in the oven will not only kill the feeling of hunger for a long time, but will also bring a lot of benefits to the body.

Ingredients:

• eggplant;
• turkey fillet;
• tomatoes - 2 pcs.;
• garlic cloves - 3 pcs.;
• coarse salt;
• olive oil;
• a pinch of oregano;
• soft cheese - 50 g.

Cooking method:

1. Cut the eggplant into slices, salt, rinse after half an hour. Place in a baking dish, grease with oil, cook at 200 degrees for 10 minutes.
2. Grind the garlic, fry, add the fillet twisted into minced meat to it. Cook for 6-7 minutes until browned.
3. Finely chop the tomatoes, add there. Sprinkle oregano, stir.
4. Lay this fried mixture on baked eggplant, cover with grated cheese. The baked turkey will be ready in 40 minutes, the oven temperature is 190 degrees.

Up your sleeve

Professionals recommend this cooking method as a dietary one, as it helps to preserve the juiciness of the product without excess fat. The classic pork, baked in the oven in the sleeve, will not surprise anyone, but if you decorate it like a barbecue, it can turn out to be very interesting. The set of products is so simple that you can start working as soon as you read the recipe.

Ingredients:

• pork tenderloin - 400 g;
• onions - 2 pcs.;
• green apple;
• a bunch of greens;
• apple cider vinegar - 1 tbsp. l.;
• spices, salt.

Cooking method:

1. Pork cut into large pieces, pour vinegar, sprinkle with spices and salt. Let stand for an hour.
2. Chop the onion into rings, the apple into thick slices.
3. String meat pieces on water-soaked wooden skewers, alternating with onion and apple.
4. Put them in a sleeve / bag, tie a thread tightly. Make a few holes. Bake for 40-45 minutes at 190 degrees.

Pork pieces

This recipe is a kind of compromise between batter-fried meat and baked meat without unnecessary additives. The egg-mayonnaise shell does not allow it to dry out, the tomatoes make it very juicy, and the foil retains moisture. If you have been thinking about how to cook meat in the oven in a new way, but without special exotic products and complex manipulations, you should like this recipe.

Ingredients:

• a piece of pork - 300 g;
• higher egg cat.;
• tomatoes - 2 pcs.;
• mayonnaise - 2 tbsp. l.;
• spices, salt;
• bunch of greens.

Cooking method:

1. Beat the egg with mayonnaise and spices. Mix with pork pieces, sprinkle with herbs.
2. After an hour, salt, spread on a baking sheet. Place tomato slices between pork. Tighten with foil.
3. Roasted meat pieces in the oven will be ready in 40 minutes, but the time may vary according to the power of the oven. It is recommended to serve on lettuce leaves.

Beef with prunes

This dish can be a thick soup or a very nutritious main course based on meat, potatoes and sweet prunes, which improves the digestion of heavy foods. You can bake using common dishes or smaller serving containers. Such delicious beef with prunes in a pot is cooked at an oven temperature of 190-200 degrees.

Ingredients:

• beef - 700 g;
• prunes - a glass;
• potatoes - 800 g;
• white onion - 2 pcs.;
• carrots - 2 pcs.;
• oil for frying;
• ground peppers (mixture), salt, rosemary.

Cooking method:

1. Pour boiling water over prunes, cover with a lid. After half an hour, rinse, pour boiling water again, but do not cover.
2. Wash the beef, walk on top with paper towels to remove excess moisture. Cut into large pieces.
3. Grate with rosemary and salt, let lie down for an hour. Fry over high heat, turning when the surface begins to brown.
4. Wash potatoes, peel, cut into cubes. Coarsely grate the carrots, chop the onion into rings. Add halves of prunes, fried beef.
5. Fill with all the components of the hot pot, pour a glass of boiled warm (!) Water. Roasting lasts an hour or a little longer - be guided by the readiness of the beef.

With mushrooms

For this tasty nutritious dish, you can use any meat part - on the bone or lean neck, back, which is good for chops, rump. Hearty beef baked in the oven with rustic mushrooms, not too dietary, but very healthy. If you do not like buckwheat, you can take another cereal or do without it altogether, replacing it with short pasta.

Ingredients:

• beef - 400 g;
• buckwheat - 2/3 cup;
• champignons - 200 g;
• bulb;
• carrot;
• sour cream - 3 tbsp. l.;
• spices, salt;
• frying oil.

Cooking method:

1. Rinse buckwheat, add water, leave for half an hour - so it will cook faster after.
2. Cut mushrooms into slices, fry with chopped onions and grated carrots.
3. Cut the beef into small pieces, pepper, mix with sour cream.
4. Pour buckwheat to the bottom of the pot, add mushrooms with onions, beef pieces. Fill with water up to shoulders. Close.
5. Bake for an hour at 180 degrees. Turn off the oven, leave for another half an hour to reach without opening the door.

Pork baked in pieces

The highlight of this dish is the use of lard, which replaces mayonnaise and other "harmful" fats. This ingredient only serves to improve the tenderness of the pork, so it can be disposed of at the end of cooking. A refined look, as in restaurant photos, and the same delicious taste of a piece of pork in the oven will be obtained thanks to an unusual wine sauce with pears.

Ingredients:

• pork loin - 500 g;
• fat - 70 g;
• apple cider vinegar - 2 tbsp. l.;
• sea ​​salt;
• dry white wine - 1/4 cup;
• cream 20% - a glass;
• big pear;
• a pinch of dry thyme

Cooking method:

1. Divide the loin across the fibers into 3 parts. Mix with your hands (!) With chopped onion, add salt, vinegar. Marinate an hour.
2. Having covered the pieces of pork with a film, beat with a hammer - so the meat will be especially soft.
3. Put on the wire rack, place a deep baking sheet under it. Cover the loin with slices of lard. Meat baked in a piece in the oven will be ready in an hour, and every 20 minutes should be turned over.
4. Grate the peeled pear, combine with wine, cream and thyme. Warm up. Pour this sauce over the finished dish.

under mayonnaise

Stuffed halves of vegetables are an unusual and tasty way to serve meat or fish. The only thing that can cause difficulties for the hostess is the need to prepare the dish in several stages, using both a frying pan and an oven. If you need to make the traditional version, which is discussed below, you will have to additionally boil the cereal.

Ingredients:

• large peppers - 4-5 pcs.;
• meat - 300 g;
• rice - half a glass;
• mayonnaise - 4 tbsp. l.;
• hard cheese - 60 g;
• tomato paste - 2 tbsp. l.;
• salt, spices;
• oil.

Cooking method:

1. Cut the meat into very small pieces, twist if possible.
2. Heat a frying pan with oil, fry the meat mass on it. Pour mayonnaise, salt, simmer for 10-15 minutes.
3. Boil rice until cooked, squeeze.
4. Cut peppers in half lengthwise, remove seeds and rinse. Fill with a mixture of mayonnaise-drenched meat, rice, tomato paste and spices. Sprinkle with cheese.
5. Meat in mayonnaise in the oven will reach readiness for another 25-30 minutes, the exact baking time depends on the size of the pieces.

Before you start putting the above recipes into practice, learn a few tips from the pros - they will help you get the most delicious meat dish in the oven:

• Choose the right piece - if it is beef meat, then brisket, tenderloin are suitable for baking. It is better not to touch the spatula, it is focused on broths. Pork ham is perfect for roasting.
• Before baking, any meat must be carefully thawed through the bottom shelf of the refrigerator and stripped of fat, films - they will spoil the taste of the dish.
• Almost all recipes for roasting meat require marinating, which will help it become juicy. The exception is marbled beef, fatty pork.
• How to prepare a dietary product? Marinate with vinegar or fruit juice.

Meat baked in the oven in a whole piece is an incredibly tasty dish! There are many different ways to prepare it, and each method gives the meat unique flavors and aromas. Roasting meat takes time, so in most national cuisines, housewives do it for festive feasts. Hot freshly cooked meat is simply a masterpiece, but even when cold, this dish is simply unrivaled as a cold appetizer, a component for sandwiches and salads.

MYASNOV offers you a few tips and principles that will help you get a brilliant result: tender, aromatic meat of your favorite degree of roasting with or without a crust.

So, the main conditions for success when roasting meat are:

• selection of a suitable piece of quality meat,
• comfortable utensils,
• the choice of temperature and cooking time, suitable for your piece of meat, taking into account the characteristics of your oven.

Everything else - spices, herbs, marinade, filling, gravy - these are matters of personal taste, and we will also briefly talk about these nuances. Experiment with each roasting experience, try something new, write down your observations - and you will discover your favorite combinations!

How to choose meat?

For baking in the oven, soft parts of the carcass are suitable, but not flat, but voluminous - it is better to fry flat ones in a pan or grill in the form of steaks. Large, soft pieces with little internal fat bake best.

If you prefer beef, for baking in the oven MYASNOV recommends that you choose the meat of young bulls, namely roast beef - a thick edge of the dorsal muscle located closer to the neck. The meat of young bulls is high-quality beef up to 3 years old. In young bulls, the meat is softer and juicier than in an adult animal, and it cooks faster. And unlike veal, the meat of young gobies has already accumulated all the useful substances necessary for proper human nutrition.

If you want to bake pork, choose ham fillet. This is his inner, most tender part. It is best to use bacon pork - lean tender meat with a thin layer of pink bacon, which is considered the most valuable.

Planning to cook roast lamb? Choose a short. Due to its softness and tenderness, it is just an ideal cut for roasting.

It is important that there are no films, veins in the selected piece of meat, there is no excess fat (a small amount does not hurt), that is, the meat must be butchered conscientiously and with high quality. Otherwise, you will have to do a rather complicated and painstaking job of preparing a piece for baking.

Culinary cutting of MYASNOV involves professional cutting of the carcass and careful processing of each piece, so neat pieces, cleaned of bones, veins, cartilage and films, are delivered to the store shelves. You just have to choose what you want to cook and follow the recipe exactly.

If you have any questions about the choice of meat - consult with the seller, pay attention to the information indicated on the price tags and information posters, and you will certainly pick up the perfect piece for baking!

What is the best pan for roasting meat?

Cast iron baking sheets are ideal for this purpose: they are distinguished by excellent thermal conductivity and uniform heating. It is desirable that they have a non-stick coating. Try to choose heavy dishes with a thick bottom and sides 3-5 cm high. It is convenient when there are several baking sheets of different sizes in order to choose the best dishes for a particular piece of meat. In a pan that is too small, the meat will not fit completely, and boiling juice will pour over the edge, and on a huge pan, the juice of a small piece will spread and burn, and a good gravy based on it will no longer work.

Preparing meat for roasting

Wash the meat, let the water drain, dry the meat with paper towels. Rub coarse salt and spices into the surface of the piece, coat it with olive oil. If the meat is lean (for example, beef), it is advisable to add extra fat to it so that the meat remains tender when baked and does not dry out. To do this, create an artificial fat layer by “wrapping” the meat with slices of lard, bacon, or stuffing the meat with pieces of lard.

Dry, lean meat can also be baked in foil, plastic "sleeve", dough, grape leaves - that is, in an airtight environment where the piece will "languish" in its own juice. But we will consider in detail the basic version of baking - meat in a baking sheet.

Should you marinate meat before roasting? It's a matter of taste. Many believe that marinating meat is necessary in order for it to become softer - this is a myth. The meat will be soft if you choose the right piece and observe the optimal temperature regime. Marinate the meat if you want to give it a certain taste and aroma. To do this, place the prepared (that is, washed, dried, grated with salt, spices, stuffed with bacon, etc.) meat in a marinade prepared to your taste for about one day (the exact time depends on the recipe). After that, remove the meat from the marinade and bake.

Meat is an excellent material for the realization of culinary fantasies! Experimenting with toppings, sauces, marinades, as well as combining different types of meat with each other, you can create various rolls and bake them in the oven. To do this, take a piece of meat, the shape of which allows you to roll it into a roll. Salt, spread one side with mustard or sauce of your choice, lay out the filling (it can be anything - mushrooms, nuts, dried fruits, cheese, cereals, vegetables, greens), roll up and tie with a rope. Further actions are the same as when baking meat with a piece.

Want to cook something similar, but no time for culinary delights? Take advantage of the MYASNOV offer - meat for baking with various fillings, for example, marbled beef roulade with French mushroom sauce, Italian-style meat polpettone with ham and cheese, pork and beef roulade with spinach and suluguni raw materials. You just have to choose a dish to your taste and bake in the oven in accordance with the recommendations on our website.

...So, the product is prepared, and we come to the main thing: the heat treatment of meat - in our case, this is baking in the oven. Here the main thing is to maintain the optimal heating temperature and determine the time required for baking.

Temperature and time

To select the optimal temperature and roasting time, you need to decide what result you want to achieve: meat with a crispy crust or without a crust, with a delicate surface? Depending on this, baking will be either high-temperature and relatively fast, or low-temperature and, accordingly, longer.

high temperature method

In this case, the meat is placed in an oven preheated to 210-230 ° C and cooked for 10-30 minutes (depending on the size of the piece) until a characteristic crust appears, which “seals” the meat juices inside the piece and gives a delicious taste to the dish. The exact temperature also depends on the size of the meat. If you are cooking a piece weighing up to 1 kg and with little external fat, preheat the oven to 210°C. For a cut weighing more than 1 kg, you need to preheat the oven to 220-230 ° C.

After 10-30 minutes, lower the oven temperature to 160-170 °C. To cool the oven faster, open the door for 30-60 seconds. The time for the meat to simmer at this temperature may vary depending on the size of the piece and the degree of roasting you want to achieve.

At a temperature of 160-170 °C for a piece of meat weighing less than 5 kg for every 500 g you will need:

For meat weighing more than 5 kg for every 500 g at 160-170 °C, you will need:

* The degree of rareness "with blood" does not mean that the meat contains blood. There is almost no blood in the butchered meat, there is only juice, the red color of which is given by the protein myoglobin. Underdone, that is, consumed in the degree of readiness "with blood", you can only 2 types of meat: beef and lamb. Pork and veal need to be fried completely.

In addition to the data from the tables below, it is necessary to take into account several more factors that affect the cooking time of meat in the oven:

If you know that your oven is not heating up to the required temperature, but you want to get meat with a crust, you can do the following. Before sending the meat to the oven, it is necessary to fry it in a very hot pan until it is evenly golden and crispy. To do this, take a frying pan of a suitable size, heat fat in it - vegetable or butter or melted pieces of lard. When the fat in the pan starts to sizzle, place the paper towel-dried meat in the pan and fry it on all sides over high heat for 2 minutes on each side. After that, place the meat in the oven and bring to readiness at a temperature of about 160 ° C.

Low temperature method

Many believe that meat cooked at lower temperatures is much juicier. If you want to get tender, melt-in-your-mouth meat without a crust, choose a low-temperature method. The meat in this case should be baked at a temperature of 120 to 160 ° C (it is possible below 120 ° C, but not every oven maintains this temperature). The lower the temperature in the oven, the longer the meat should be baked. It is impossible to specify the exact time here, but you can use one of the proposed methods for checking the readiness of meat.

How to check the readiness of meat

The most accurate way to check readiness is to measure the internal temperature of the meat with a special cooking thermometer.

The internal temperature at various stages of readiness is as follows:

Keep in mind that even after the oven is turned off, the temperature inside the meat will continue to rise. Therefore, turn off the oven when a few °C remains inside the meat before reaching the desired temperature. If you want the piece to reach 71°C, turn off the oven at 65°C.

If you don't have a cooking thermometer, use the following method: Pierce the meat in several places with a knife or a cooking needle. The readiness of the dish can be determined by the color of the juice that flows from the meat when cut. If the secreted juice is cloudy or reddish, the meat is still raw. If the juice is clear, the meat is well cooked. Do not pierce the meat often, otherwise it will lose all the juices, which will badly affect its taste.

Finishing touches

After you have taken the meat out of the oven, let it “rest”: put it on a preheated plate (you can hold it in hot water and wipe it dry for this), cover with foil and put it in a warm place for 15-20 minutes. At this time, the meat will continue to cook due to the residual heat, and the juices will be evenly distributed throughout the piece.

And from the meat juice and fat left on the baking sheet, you can make a delicious gravy. Add some wine, water or broth to a baking sheet and place over low heat on the stove or in the oven at 180°C. Wait for the liquid in the pan to boil, and add 1 teaspoon of flour: scatter it evenly, mix with a spatula and reduce to the desired consistency. You can add vegetables and herbs to your taste in the gravy - onions, garlic, carrots, thyme, rosemary ... In this case, it is better that the vegetables are baked with the meat, and when preparing the gravy, they can be gently kneaded with a spatula. Before serving the meat, strain the gravy through a sieve into a small saucepan and boil for a few minutes.

Important nuances

When roasting meat, especially if you are using the high temperature method, it is important to be sure that your oven maintains the required temperature and does not “cheat” you. If possible, use a special thermometer to check the temperature in the oven. In this case, it may turn out that in order to achieve the optimal 220 ° C, it is necessary to set the oven regulator to 210 or 230 ° C.

• Never put meat in an oven that is not heated to the desired temperature - all the juice will flow out of it.
• If during baking it seems to you that the crust on the meat is about to burn, cover the meat with a sheet of foil.
• There are several classic meat and spice combinations that you can use for a brilliant result:

The dish that I want to talk about today is pork baked in the oven in a whole piece. Meat cooked in this way is also called boiled pork. This dish with full confidence can be considered both a festive dish and an everyday one. Festive, because at the laid table it is always perceived very positively.

When you take it out in a hot form, or on a dish to the table - ruddy, fragrant, juicy, it always causes great excitement among guests. And even if they have already eaten various salads and snacks, no one refuses a piece of such delicious meat.

But now many have adapted to bake it just like that, for example, for breakfast. And there are a number of reasons for this. The first and most basic one is that you yourself have chosen a piece of meat and cooked it yourself. You know for sure that this is meat without any additives and without chemicals. That it contains only pulp without any veins, veins, cartilage and fat.

The second reason is that cooked on your own, it turns out to be much cheaper than even the most inexpensive sausage. And this is at 100% quality.

Another reason is that cooking it is absolutely no problem. The whole cooking process can be described in a nutshell - "Simple".

And finally, it's just delicious. And certainly tastier than all store analogues. Therefore, we have not been buying sausages and meat products of this kind for a long time. And we try to cook ourselves.

Pork baked in the oven in foil in mustard and honey

I use this recipe for my breakfast meat. It turns out not too juicy, and is suitable for making sandwiches, for wrapping it in pita bread. If you need to cook meat salad, then this method is also suitable.

Meat turns out delicious. And how else, because the marinade contains a lot of all sorts of goodies. There is a sour taste, and sweet, and bitter, and spicy. Having connected, they all penetrate the pulp and remain on the crust. Therefore, the result is always simply excellent.

We will need:

• pork ham - 1.2 kg
• mustard - 2 - 3 tbsp. spoons
• honey - 2 tbsp. spoons
• ketchup - 2 - 3 tbsp. spoons
• paprika - 1 - 2 tbsp. spoons
• tarragon - 1 tbsp. spoon
• bay leaf - 1 pc.
• salt - to taste

We also need foil.

Cooking:

I bought a piece of pulp in 1 kg and 200 gr. But don't look at that number. A piece of meat can be more or less. Accordingly, take the rest of the ingredients. The photo will show how much is needed.

1. Wash the ham and dry well with paper towels. Make several deep punctures with a thin sharp knife from all sides. So that the marinade can freely penetrate inside.

2. Sprinkle the ham with salt and rub it into the flesh. Finely chop the bay leaf and sprinkle it on top. Let stand for 5-7 minutes so that the salt has time to penetrate inside.

3. Sprinkle with ground dry tarragon. If you didn’t have it, then ground parsley is also suitable. Rub the greens into the pulp.

4. Then sprinkle with paprika and repeat the manipulation.

5. Next is the turn of ketchup. If you want the meat to be spicier, you can add a spicy variety. If it's not too important, then add any.

6. Honey will not be superfluous with us either. It caramelizes the crust slightly. And thanks to this, it will look very appetizing.

Both ketchup and honey will also need to be rubbed into the pulp.

7. And we still have mustard. It is also smeared and rubbed. As much as the pulp takes.

8. Cover the baking dish with foil and put the prepared ham on it. Wrap in foil and let stand for 20 minutes to marinate the meat.

9. In the meantime, you can put the oven to heat up. We will need a temperature of 180 degrees. When it warms up, put in it a form with meat.

10. Bake for 1.5 hours. After that, get the form and unfold the foil, freeing the meat. Now let's give it a little blush. To do this, put the mold back in the oven.

Keep in the oven, uncovered, for another 15 minutes. And get it again. Cover again with foil to keep the meat from drying out as it cools. And wait until it cools down completely.

11. Wrap in a piece of parchment paper and refrigerate. Take out in the morning, cut into pieces and serve for breakfast.

The taste of the meat is very interesting. Thanks to the punctures that we made at the very beginning, the entire marinade was able to saturate its deep layers. Therefore, not only the crust, but also the pulp itself turned out delicious.

And if you want to cook pork according to this recipe as a hot dish, then after you get it out of the oven, first cover it with foil. In this state, let it stand for 15 minutes. After that, the meat can be transferred to a dish, cut into pieces and served hot to the table.

Meat baked in the oven in foil whole piece

This recipe differs from the previous one in that before we bake the meat, we salt it. And if according to the previous recipe the meat turns out to be a little dry, then here it will turn out juicy and soft.

We will need:

• pork ham - 1600 gr

For marinade:

• water - 1 liter
• salt - 2 tbsp. spoons or 50 gr
• bay leaf - 2 - 3 pieces
• peppercorns - 7 - 8 pcs
• coriander grain - 1 tbsp. spoon

Cooking:

1. Prepare a brine, or as it is also called brine. To do this, pour water into the pan. You can use either boiled or raw. But preferably not from the tap.

Add salt and stir until completely dissolved. Add the coriander seeds and tear the bay leaf into pieces with your hands. Grind the peppercorns in a mortar and pour into a saucepan.

2. Wash the meat. Make punctures on it with a narrow sharp knife.

Place in water and leave for 12 hours at room temperature. Then put in the refrigerator, covered with a lid. The total infusion time should be 3 days. This is along with the time that the meat stood at room temperature.

So that all the meat is in the brine. crush it with a saucer.

3. When the time is up, take out the meat and let the brine drain. Then place it in foil, wrap it up and put it in an oven preheated to 200 degrees.

4. Bake for 1.5 hours. Then reduce the temperature to 180 degrees, unfold the foil and bake uncovered for another 15 - 20 minutes. Until the crust is browned.

5. Then remove from the oven and cover with foil again. Leave in this state until completely cooled. Then put in the refrigerator.

It is best to store by wrapping the meat in parchment paper.

If you serve as a hot dish, then let stand closed for 15 minutes. Then cut into portions and serve.

Sometimes the meat is smeared with butter. So the crust becomes more shiny and attractive.

Meat baked with vegetables in a mustard coat

This is my very first recipe, according to which I learned to bake meat in a whole piece. And I remember that it turned out delicious for me the first time. Pork according to this recipe is very juicy, and delicious both hot and cold.

We will need:

• ham or neck - piece over 1 kg
• carrots - 1 - 2 pieces
• garlic - 5 - 6 pcs
• mustard - 3 tbsp. spoons
• salt, ground black pepper
• vegetable oil for frying

For cooking, it is better to use foil.

Cooking:

1. Wash and dry the meat with paper towels. Sprinkle the piece with salt and rub it into the pulp. Then sprinkle with ground black pepper, and rub in too. However, add pepper only for flavor. Don't forget we also have mustard.

It is better to crush the pepper yourself. In this form, it gives just a crazy smell.

Take a large piece of meat weighing 1.5 - 2 kg. Then the dish will turn out juicy.

2. Make longitudinal punctures with a knife on both sides of the piece. After piercing, turn the knife inside the piece 90 degrees.

3. Peel carrots and garlic. Cut the carrots into long segments and put them in the place where the punctures were made. If the carrot is dense, then it passes into the hole quite easily.

4. For garlic, also make punctures. If you stuffed a lot of carrots, and there is no room left for garlic, then you can make punctures on top and bottom of the piece.

5. Coat the piece with mustard on all sides, and let it lie for 30 minutes so that the meat marinates a little.

6. Pour a little vegetable oil into a large frying pan. Warm it up well and lay out a whole piece of pork. The oil must be hot enough. This will allow you to quickly fry the meat until golden brown.

In this way, we "seal" the juice inside. And it will not evaporate during baking. And remaining inside will make the dish very juicy.

Fry each side over high heat for only 1.5 - 2 minutes.

7. Then take out and transfer to a mold covered with foil. Wrap well and put in an oven preheated to 180 degrees. Bake a piece weighing 1.5 kg - 1.5 hours, and 2 kg - 2 hours.

8. When the time is up, take out the form and unfold the foil. Pierce with a knife or toothpick. Pink juice should not stand out from the hole. If it is not there, then put the meat back in the oven, but already open, for 15 minutes. If the juice stands out, then you need to cover again with foil and bake for another 15 minutes. And only then you can “blush” the crust.

9. Then remove the meat from the oven, pour over the top with the juice that has stood out and cover again with foil. Leave for 15 minutes. Then cut into pieces and you can serve.

Or leave in foil until completely cooled. Then transfer to parchment paper and refrigerate.

Boiled pork with garlic, stewed in the oven in a baking bag

This recipe is similar in structure to the second recipe. But it does not need to withstand meat in brine for three days. Quick salting is obtained by adding more salt.

And although the meat will not be as juicy as in the previous recipe, it will still turn out appetizing and tasty.

We will need:

• pork neck - 1 kg
• garlic - 1 head
• spices for meat - 1 teaspoon

For brine:

• water - 1 liter
• salt - 3 tbsp. spoons
• coriander seeds - 1 teaspoon
• bay leaf - 1 pc.
• black peppercorns - 6 - 7 pcs

Cooking:

1. Boil water. Add salt, chopped bay leaf, coriander and peppercorns to it. Boil everything together for 2 - 3 minutes and turn off the gas. Allow the water to cool completely and soak up the aroma of spices.

2. Put the washed meat into the cold brine. It is best to take the neck part. It is the most tender and does not require long salting and marinade. We are from it, and it always turned out soft and gentle.

You can make punctures with a sharp knife so that the brine penetrates into the inner layers of the pulp.

3. Press down the meat with a saucer and leave to salt for 3-4 hours. Cover the pot or bowl with cling film or a lid.

4. Then take out, let the water drain and dry with paper towels.

5. Stuff with garlic. To do this, cut the cloves into two or three parts along the cloves. Then make punctures with a knife over the entire surface of the pulp and stick the garlic into them.

6. Grate the pulp with salt and spices.

7. Place in a baking bag or sleeve, tighten it with clips. Pierce with a knife in two places to let steam escape. Put in a mold or baking sheet and put in an oven preheated to 180 degrees for 1 hour.

If you bake on a baking sheet, then place wooden Chinese sticks under the meat so that the package does not stick to the surface.

If you have a piece of meat more, for example 1.5 kg, then you need to bake for 1.5 hours.

8. Then take out a baking sheet or baking dish and carefully open the package so as not to burn yourself. It will be necessary to release the upper part of the pulp.

Place back in the oven for 15 minutes until the top is golden brown.

9. After complete cooking, take out, cover with parchment paper and cover with a towel for 15-20 minutes so that the meat “rests”. Then you can put it on a dish and serve it to the table.

Or wait until it cools down completely and eat cold at breakfast.

Pork baked in mayonnaise and mustard

All methods of roasting meat are of course similar. However, there are differences in the methods of salting and marinades. And here is another one of those ways.

We will need:

• pork neck - 2 kg
• garlic - 6 - 7 cloves
• grain mustard - 2 tbsp. spoons
• mustard ordinary - 1 - 2 tbsp. spoons
• mayonnaise - 3 tbsp. spoons
• ground black pepper - 6 - 7 pcs
• salt to taste

Cooking:

1. Wash the pork neck and let the water drain. Make punctures with a knife over the entire surface.

2. In half a glass of water, stir salt and ground black pepper so that the water does not turn out to be too salty.

3. Peel the garlic and cut lengthwise into 2 - 3 pieces.

4. Pour a little salt water into each puncture and insert a piece of garlic. Thus stuff the whole piece.

5. Then salt and pepper on top, rub it all over the entire surface. Coat with mayonnaise, then with a mixture of grain and ordinary mustard, thoroughly coating the entire surface.

Mayonnaise keeps the meat from drying out, and all the juice will remain inside the piece. As well as additional juice, which is formed by adding salt water.

6. Wrap the meat in foil and leave for 2-3 hours to marinate the meat. In this way, you can marinate for a longer amount of time, for example, overnight.

7. Then preheat the oven to 180 degrees. Place the meat in a mold and set to bake. If we use a 2 kg piece of meat, then the baking time will be 2 hours. If the meat is 1.5 kg, then the time spent in the oven will be 1.5 hours.

After this time, the foil can be unfolded and the meat left in the oven for another 15 minutes to brown the crust.

8. Then take the dish out of the oven and again cover it with foil for 15-20 minutes. Give him a chance to rest.

You can eat it both hot and cold.

The meat is very juicy, thanks to mayonnaise. Perfectly salted inside and out and very tasty.

Boiled pork marinated with honey and soy sauce, baked in a sleeve

Delicious recipe, according to which I bake meat very often. My family members like it very much. We eat it both hot and cold. And it is simply impossible to single out which one is tastier.

Also, as in previous recipes, the meat is baked in one piece.

We will need:

• meat - 1.5 kg
• garlic - 5 - 7 cloves
• soy sauce - 3 - 4 tbsp. spoons
• honey - 3 - 4 tbsp. spoons
• salt - to taste
• black peppercorns - 8 pcs
• dried spices - oregano, thyme, rosemary

Cooking:

1. For baking, it is better to choose the neck or ham. Wash and dry the meat. Then make not very deep punctures over the entire surface with a sharp thin knife.

2. Peel the garlic and cut each clove lengthwise into 2-3 pieces. Push them into the puncture sites, deeper into the pulp.

3. Mix the spice mix. If you don’t have such spices ready-made, then you can use purchased Provence herbs. It contains all the listed components and added others. You can also substitute any of your favorite spices.

Sprinkle them on all sides. Also sprinkle with salt. Rub both into the pulp.

4. Crush the peppercorns in a mortar. It would be possible to use ready-made peppers, but freshly ground or crushed peppers have a simply magical aroma. Therefore, it is better to spend a minute, another and crush it yourself. You can also use a pepper grinder.

Pepper also plentifully rub into the pulp from all sides.

5. Prepare soy sauce. Pour generously over a piece of pork. Some of the sauce will drain into the plate, but that's okay. When the bottom part is saturated with it, it will be possible to turn the meat over to the other side.

6. And one more final touch. Brush generously with honey. It is better that it be liquid, it will be easier and easier to lubricate the entire surface.

7. Cover with a bowl and leave for 2 - 3 hours. Turn over periodically so that both the top and bottom are saturated with juices evenly. Don't forget about the sides too.

8. After this time, place the meat in the sleeve, or you can take a baking bag. If neither is available, then use foil.

Poke two holes in the sleeve to release steam.

9. Preheat the oven to 180 degrees and put the meat in it. You can place it on a baking sheet or in a mold. If you use a baking sheet, put two or three Chinese wooden sticks under the bag. This is necessary so that the package does not burn.

10. Bake for 1.5 hours. Then open the sleeve and put the meat already in the open position so that the crust becomes ruddy.

You can eat both hot and chilled.

Pork baked with potatoes, tomatoes and cheese

There are many ways to bake meat with potatoes. And I already have an article on this topic. It offers You can follow the link and see them. All of them are time-tested and quite worthy of attention.

But here is one of the recipes I would like to put in this article. Moreover, it is quite suitable for today's recipes, where the meat is baked whole.

The New Year is coming soon, and maybe one of you will want to cook such a dish. It turns out very beautiful and incredibly tasty. And it's called "Pork - accordion." It owes its appearance to tomatoes and cheese.

We will need:

• pork tenderloin - 1 kg
• cheese - 250 - 300 gr
• tomatoes - 3 - 4 pcs
• potatoes - 6 - 7 pcs
• butter - 60 gr
• broth - 0.5 cups
• spices - ground coriander, thyme, dried herbs
• salt, ground black pepper - to taste

Cooking:

1. For this dish, tenderloin or loin is great. The main thing is that the piece is even and neat.

2. Wash the meat, dry it and make deep transverse cuts. It should look like a book with pages, only thick. But do not cut through to the end, at the bottom there should be a solid base with a side of about 1 cm.

3. Sprinkle the meat with a mixture of spices. Rub it all well into the pulp, smearing the cut pieces of the “accordion” as well.

Wrap in cling film. Leave for 1 hour so that the meat marinates well.

4. Cut the tomatoes into circles according to the size of the resulting pieces. Large fruits are not necessary. It is necessary that they just fit between the cuts and do not stand out much. I have small tomatoes, and I will put two pieces in each cut.

5. Cut the cheese into pieces a little smaller than meat.

6. Cut the potatoes into very thin slices. If you cut it larger, then it will not have time to bake. It happens that it cooks even longer than meat.

7. Sprinkle the pickled meat with salt and pepper and rub it all into the pulp from all sides and parts.

Do not salt before, so that the salt does not pull out all the juice from the pulp.

8. Cover the glass form with foil, leave the edges hanging down so that they can wrap our dish. Place half or more potatoes down. Salt and pepper it and pour in the broth.

9. Put the prepared meat on top.

Place tomatoes in between. As I said, I just have two rounds.

10. Pieces of cheese are larger, so I put one piece at a time.

11. Spread the remaining potatoes around the edges. Sprinkle with spices and put pieces of butter.

12. Wrap the foil. For fidelity in the right places, you can chip with toothpicks.

13. Put in a preheated oven and bake for 1.5 hours. Then take out, unfold and tuck the foil inward. Try potatoes. He should be ready. And if he is ready, then the meat is also ready. And put it back in the oven so that a beautiful golden crust appears on the surface.

14. Time for this will take 12 - 15 minutes.

15. Remove the dish from the oven. Cover again with foil and let rest for 10 minutes.

Then put the meat on a large dish. Scatter potatoes around. There was juice left in the foil that stood out from the meat, well, we also added broth. It can also be poured into cups.

Serve everything together.

The meat was not very soft, although it chews well. If you like it to be very soft, then you need to pickle not an hour, but two, or even more. And you can use either mayonnaise or soy sauce for the marinade. We considered different methods of marinade when.

If the dish turned out to be too big, and you couldn’t cope with it, then it doesn’t matter. The meat is very tasty on the second day. It can be warmed up or eaten cold. In terms of taste, it does not lose at all.

Meat baked with chicken in cranberry sauce

And this is another very interesting recipe that is similar to the previous one. Looks like not really. The meat will also be cooked in the form of an "accordion", but its filling is too interesting. And the marinade is good.

The recipe is rich and interesting. Just right for a holiday table.

You can serve such meat as a cold snack even for the New Year, even for a birthday, even for any other holiday.

It turns out not only tasty, but also very beautiful and original.

Glazed pork with vegetables and beer

According to this recipe, you can bake already pre-boiled meat. The finished dish can be served for any holiday. It is beautiful and very tasty.

We will need:

• boiled pork - 1.8 kg
• potatoes - 800 gr
• onion - 4 pcs
• medium apples - 4 pcs
• orange jam - 2 tbsp. spoons
• dark beer - 6 tbsp. spoons
• meat broth - 1 cup
• vegetable oil
• pepper
• carnation
• Bay leaf
• fresh thyme

Cooking:

1. Boil the meat in advance until tender. Then dry it and make shallow cuts in the form of rhombuses along the top. Insert a clove into the center of each.

2. Peel and cut potatoes into cubes or slices. Onion cut into not very large slices.

3. Pour oil into a frying pan and fry potatoes with onions until half ready. The potatoes must not become soft in order to retain their shape.

4. Add thyme leaves and bay leaf. Pour in meat broth and put in an oven preheated to 180 degrees. Simmer 30 minutes.

5. In the meantime, mix beer with jam. Spread it over the top of the prepared meat. 30 minutes after stewing vegetables, put the meat in the center of the baking dish, and spread the vegetables around the edges. Brush the top again with the beer mixture.

6. Put to bake for another 30 minutes. During this time, take out the mold several times and grease it with beer mixture.

Thick beer and apricot jam will make the crust look like caramel. It will turn out shiny and baked.

7. 10 minutes before readiness, add sliced ​​\u200b\u200bapples to the dish. You can leave the skin on them, or you can peel it. Especially if she's tough.

Remove from the oven, cover and let stand for 10 minutes. Then cut the meat into pieces. And serve with vegetables.

As you can see, the principles of roasting meat in the oven are quite similar. First, it must either be salted or marinated. And then bake in some kind of protective packaging - this is either foil, or a bag or sleeve for baking. And it would seem that everything is easy and simple.

However, there are some secrets thanks to which baked pork will always turn out very tasty. Let's dwell on them in more detail.

How to cook pork in the oven so that it is soft and juicy

We have already covered many of these general rules in each of the recipes. And here we will just quickly go over the main provisions.

• to get an excellent result, choose the right meat. And here there is such a rule, the more “working” was the part of the carcass that you use, the more time it will take to bake it.

Therefore, if it comes to pork, then take the ham, brisket, neck, shoulder blade. These are the "soft" parts of the carcass and are best baked.

• the larger the piece, the better it is suitable for cooking. The juice is stored inside and the meat does not dry out.
• the larger it is, the longer it should be salted or marinated.
• Before baking, do not remove any fat or films. Sometimes even the skin is left. They keep the meat from evaporating moisture. And this allows you to keep all the juice inside.
• if there is no fat at all on a piece of meat, then it is usually smeared with either mayonnaise, or mustard, or honey. Or all at once.
• foil, bag or baking sleeve serve the same purpose.
• if the meat is fatty, then it is better not to use liquid marinades for it. “Dry” marinades, consisting of a mixture of spices, salt and pepper, will be appropriate here.

As a rule, they should be actively rubbed into the pulp from all sides. Then give some time for the meat to marinate. And only then you can send it to the oven.

• there is a rule that the fatter the meat, the more aromatic the spices should be.

Spices such as coriander, pepper, paprika, nutmeg, cardamom, star anise are used. For better absorption, fennel seeds are used. Also, spicy vegetables and herbs will not be superfluous. This is primarily garlic, ginger, oregano, thyme, rosemary.

• of course, for non-fatty meats, all these spices are also used.

For it, you need to use more delicate spices. Such as zira, turmeric, pink pepper.

• for lean meats, various vegetable oils should be added to marinades. Soy sauce is often added as well.

Well, that's probably all. You can, of course, still talk about marinades, but this is a whole separate topic. We will leave it for a separate article. Moreover, more than one article has already been written on this topic.

Very soon New Year. And probably many will bake meat in the oven for the festive table. And I hope that today's recipes and tips will help you with this.

Bon appetit!