Make meat in the oven. Meat baked in a piece - six best recipes

1. Take pieces of meat without bones: tenderloin, loin, ham. What exactly to ask for your dish in the market or in the store, Lifehacker will tell you.
2. A piece baked as a whole should weigh no more than 2–2.5 kg. Too big can burn around the edges, and not baked in the middle.
3. It usually takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature should be higher. For example, beef is tougher and more fibrous than pork, so a kilo can take an hour and a half to bake.
4. To make the meat soft and juicy, use. For pork, mustard and honey are excellent, from spices - basil, garlic, suneli hops. Beef pairs well with sweet and sour sauces and Provence herbs.
5. Use ceramic molds or other heat-resistant utensils. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. Pork in French

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Meat in French is an invention of Soviet housewives, which has nothing to do with the cuisine of France. Every family has its own signature recipe, here is one of the simplest and most affordable. The pork is very tender, and the potatoes are fragrant.

Ingredients

• 1 kg of pork;
• salt and black ground pepper - to taste;
• 6 potatoes;
• 3 tomatoes;
• 2 onions;
• 4 tablespoons of mayonnaise;
• 1 teaspoon chopped dried basil
• 200 g of hard cheese;
• sunflower oil for lubrication.

Cooking

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, the meat can be lightly beaten. Sprinkle each piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight, but in this case, keep it in the refrigerator.

When the meat is cooked, peel and cut the potatoes into thin rounds. Do the same with tomatoes. Cut the onion into rings.

Mix mayonnaise with basil. Rub the cheese on a coarse grater.

Grease a deep baking sheet or baking dish sunflower oil. Lay out in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180°C.

cf.ua

When the meat is marinated, string it on wooden skewers. Their length should be about 20-23 cm to fit in the jar.

Finely chop the remaining three onions, put on the bottom three-liter jar and fill with boiling water. It is important that the jar is dry, without cracks and flaws. Add liquid smoke and put inside the skewers with meat. Will fit about five or six pieces.

Seal the neck of the jar with foil. Put the jar on the rack oven. The oven must be cold. Then set the temperature to 220 ° C and bake for 1.5 hours.

Wrap the jar in a dry towel (wet glass may break), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the meat skewers.

Step by step recipes tender meat pieces in the oven herbs, "in Greek" and in pots

2017-10-13 Irina Naumova

Grade
prescription

5003

Time
(min)

servings
(people)

In 100 grams ready meal

11 gr.

13 gr.

carbohydrates

6 gr.

183 kcal.

Option 1: Classic recipe for meat slices in the oven

Even the classic recipe can be prepared in different ways. Most housewives know it by heart. If you are cooking for the first time, follow step by step recipe. For traditional recipe perfect fit pork neck or ham. You can take a spatula, but it comes across more veins.

Ingredients:

• pork neck or ham - 1 kg;
• medium-sized potatoes - 6 pcs:
• 3 onions;
• salt - 11 gr;
• pepper - 5 gr.
• seasonings for meat as desired.

Step by step recipe for cooking meat slices in the oven

Rinse the meat cold water, place on a cutting board and cut across the grain into medium-sized pieces, then several more servings - we need small pieces.

Now put the meat in a small saucepan, salt and pepper. If you have a favorite seasoning for pork - add them, but a little - half a teaspoon.

We clean the onion, cut off the base, cut into thin half rings and pour into the meat, mix. The meat should rest a little.

While the meat is marinating, peel and wash the potatoes. cut off small piece sides, put potatoes on it and cut into circles, about half a centimeter. You can also cut into slices, as for Idaho potatoes.

The oven must be preheated to 200°C.

Place foil or parchment paper on a baking sheet. Visually divided into two parts. On one half lay out pieces of meat with onions, on the second potatoes. Potatoes need to be salted and sprinkled not big amount pepper.

Bake for 45-50 minutes.

Note to the owner:

If you want to make the meat more spicy, marinate it in advance, for about 1-2 hours.

If desired, you can mix mayonnaise and cheese and grease all the ingredients before baking.

Option 2: Meat slices in the Greek oven

For this recipe we let's take lamb, bake it with potatoes, onions, garlic and cherry tomatoes. Be sure to use herbs.

Ingredients:

• lamb - 500 gr;
• young potatoes - ½ kg;
• onion - 300 gr;
• cherry tomatoes - 200 gr;
• a head of garlic;
• lemon - 1 pc:
• olive oil. - 30 gr;
• sprig of thyme - 10 pcs;
• sprig of rosemary - 5 pcs;
• salt - 1 tsp;
• pepper - on the tip of a knife.

How to cook

Separate the lamb meat from the bones, cut into medium-sized pieces.

If the potato is young, just wash it and wipe it with a hard kitchen sponge, you do not need to remove the peel. If the potatoes are ripe, the skin must be cut off. Cut the potatoes in half or quarters depending on the size of the potatoes. All chopped ingredients should be about the same size.

We clean the onion and garlic.

Wash the lemon and cut into 8 pieces.

Take half of the lemon slices and squeeze the juice, mix with olive oil.

Now we need a baking dish, put lamb, potatoes and onions in it. You can pre-mix. Top with olive oil mixed with lemon juice. Put in the lemon slices.

Peeled garlic needs to be crushed a little with the flat side of the knife and put to meat and vegetables.

We put half the sprigs of thyme and rosemary, salt and pepper.

We make a lid from foil, close the mold. We put in the oven for 45 minutes at a temperature of 200 °.

While the meat is fried, wash the tomatoes and cut into halves.

After 45 minutes, remove the baking sheet from the oven and remove the thyme and rosemary sprigs. Put the cherry tomatoes and fresh green sprigs that we have set aside. Bake for another quarter of an hour.

Note to the owner: If vegetables and meat do not give enough juice, you can pour in a glass of dry white wine.

Option 3: Meat slices in the oven, baked with eggplant

Tender pork stew with eggplant is a satisfying and easy-to-cook dish. Add some tomatoes, garlic and cilantro.

Ingredients:

• pork - ½ kg;
• eggplant - 2 large;
• medium-sized tomatoes - 2 pcs;
• onion - 1 PC;
• a bunch of cilantro;
• salt and pepper 1 tsp. spoon.

Step by step recipe

Rinse the pork meat, cut into small slices, as for a stew.

We clean the onion from the husk, cut into small squares.

Peel the garlic, cut off the base, chop with a knife.

Wash eggplant, cut into squares and soak in salted water for 20 minutes.

Rinse the tomatoes, remove the base of the stalk, cut into small slices.

Rinse fresh cilantro, chop.

To prepare this dish, take a duckling, put all the ingredients in it, salt, pepper, sprinkle with cilantro. Mix everything thoroughly, cover with a lid.

Cook for 1 hour 30 minutes at 190°.

Before serving, you can put a sprig of greens and a slice of tomato on each plate.

Option 4: Meat pieces in the oven with thyme

Tender slices of pork with baked potatoes - excellent festive dinner. According to the recipe, the potatoes are first boiled, and then added to the meat and baked in the oven. Makes approximately 8 servings.

Ingredients:

• pork (loin) - 2 kg;
• potatoes - 5-6 pcs;
• olive oil. - 40 gr;
• dried thyme - 16 gr;
• seasoning " dried garlic"- 16 gr;
• dry onion seasoning - 11 gr;
• salt - 1 teaspoon;
• pepper - 5 gr.

How to cook

Wash and clean potatoes. If it is large, cut into two parts and cook in salted water for 10 minutes until half cooked.

Drain water, pour into potatoes olive oil, sprinkle with half a teaspoon of thyme, the same amount of dried garlic, salt and pepper. Stir so that the oil and spices are evenly distributed throughout the potatoes.

Wash the meat, cut into pieces. Grate with the remaining seasonings, dried onions, salt and pepper.

Preheat the oven to 190 °, put the meat for 45 minutes.

Remove the baking sheet from the oven, spread the potatoes and cook for about 50 minutes more.

When the meat and potatoes are ready, you need to pull the baking sheet out of the oven, cover with foil and let it brew for another quarter of an hour.
Optionally, instead of dried garlic and onions, you can use fresh vegetables. Then the garlic needs to be chopped or grated, and the onion cut into half rings.

Option 5: Meat in pieces in the oven - kebab in the sleeve

It is not necessary to cook barbecue on the grill or in an electric barbecue. It can also be made in a sleeve in the oven. The meat will be flavorful and crispy.

Ingredients:

• pork (neck, ham, shoulder) - 1 kg;
• a can of tomatoes own juice;
• spices for barbecue;
• two bulbs;
• salt - 1 tsp. lodges;
• pepper - 5 gr.

How to cook

First, rinse the meat, cut into portioned pieces for barbecue.

Salt and pepper the pork, add seasoning for barbecue.

Peel the onion and cut into half rings, put to the meat.

We open a jar of tomatoes in our own juice, add all the contents to the meat. Mix everything and marinate the meat for half an hour. It can be longer - the meat will be tastier.

Thread the meat onto skewers or wooden skewers. Alternate onion with pork slices. Tomatoes are added at will, they can simply be put side by side.

We take a sleeve for baking and lay the barbecue in a row. You can’t put it on top of each other, otherwise you won’t get a fried crust.
Multiple sleeves may be used.

We heat the oven to 200 °. Put the sleeves with barbecue on a baking sheet and cook for 40 minutes.

Believe me, no one will distinguish the taste of such a barbecue from that cooked on the grill.

Bonus: Quick Oven Pork Ribs Recipe

To cook meat in the oven quickly, take rack of pork ribs. Preparation of the ingredients will take about 5 minutes, it will take another half an hour to bake.

Ingredients:

pork ribs - 600 gr;

honey - 1 table. lodges;

tomato paste - 50 gr;

sauce "Tkemali" - 50 gr;

salt - 11 gr;

pepper - ½ tsp. spoons.

How to cook:

Wash the pork ribs well, wipe with a towel.

Rub with salt, pepper and any seasonings to taste.

Mixing the sauce tomato paste and honey. Brush the ribs thoroughly with the marinade.

We will need a deep baking sheet or any baking dish. Lubricate with oil, put the ribs. Baking temperature - 180 °. Set a timer for half an hour.

Potatoes can be boiled or fried as a side dish.

Step by step cooking recipes juicy meat large piece in the oven

2017-10-03 Daria Serkova

Grade
prescription

10100

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

20 gr.

carbohydrates

4 gr.

233 kcal.

Option 1: Classic meat recipe in the oven in a large piece

Ruddy, with a crispy crust, the meat has spicy taste And spicy aroma. When hot, it is used as an addition to a side dish, and when cold - natural replacement sausage. Cooking a large piece of meat classic recipe any novice hostess can master, but the process itself requires a lot of time.

Ingredients:

• meat - 1 kg of pork;
• mustard - 4 tbsp. spoons;
• salt - 1.5 tsp;
• ground pepper - 0.5 tsp;
• garlic - 1 head;
• oil - 1 tbsp. l.

Choose the right meat. Thawed will be inferior in taste and juiciness to chilled. The cut should be without veins, with a small layer of fat: this gives it softness. Buy meat from young animals. If you cook roast beef, it is better to purchase a tenderloin of the back. Lamb - take it soft ham, pork - neck, shoulder.

Rinse the piece of meat. Make cuts in it and stuff with garlic cloves.

cook mustard marinade: mix mustard with pepper and salt. Rub a piece on them.

Wrap the meat in cling film or foil and refrigerate for 3-5 hours (ideally overnight). It will soak in the marinade and melt in your mouth. If you cook meat in open form, generously lubricate it with fat - lard or oil.

Preheat the oven. Unfold a piece of foil and pour oil into the center of the piece.

Add some water to the mold, wrap the meat and set to bake.

After 1.5 hours, unfold the foil and leave the dish in the oven for another 15 minutes to brown.

It's time to decorate a delicious piece of greens and serve!

Option 2: A piece of meat in the oven in a quick way

Only two hours before the guests arrive? Let's cook the meat without marinating for many hours. Just soak the pork in kefir for 15-20 minutes.

Ingredients:

• pork shoulder or neck - 1.5 kg;
• tomatoes -0.5 kg;
• cheese - 500 g;
• garlic - 4 cloves;
• oil - 1 tbsp. spoon;
• salt - 1.5 tsp;
• spices - pepper, thyme, ground nuts.

Step by step cooking method

Rinse the meat and make portion cuts in it. Put a circle of tomato and cheese in each.

Lubricate the foil with oil, sprinkle spices, salt and two pressed cloves of garlic into it. Put meat in it. Pour oil into the center of the piece.

Sprinkle the pork with the remaining garlic cloves and wrap in foil.

Bake the meat at 180 degrees, dousing it with juices every half hour. After 80 minutes, unscrew the edges of the foil and place the dish in the oven for another 30 minutes.

The melt-in-your-mouth meat is ready! Serve with lingonberry sauce and do not skimp on greens, it facilitates the digestion of food.

Option 3: Meat in the oven in a large piece with wine

Pork marinated in wine literally falls apart into fibers. Having tasted this meat, it will seem that it was prepared by the chef in expensive restaurant, because the dish will be saturated with an incomparable bouquet of taste and aroma.

Ingredients:

• pork - 1.5 kg;
• red or white wine - 400 ml;
• salt pepper;
• cumin, rosemary, paprika, thyme or Provence herbs;
• garlic - 4 cloves;
• olive oil - 3 tsp

Step by step cooking method:

Pour the wine over the meat and sprinkle with spices overnight to marinate. If the pork is from the freezer, leave it to defrost naturally. At worst, put in cold water.

In the morning, while the oven is preheating, place a piece of meat on foil and pour oil over it. Wrap and fry in a skillet for 5 minutes. During this time, a crust forms on the pork, which will prevent the piece from becoming dry. The meat will be tender.

Bake the dish at 200 degrees until cooked. After 80 minutes, make an incision on a piece. If gone clear juice, pork is ready, with blood - let it still sweat.

Garnish the meat with lettuce leaves, and put a gravy boat with mustard next to it. Pairs well with pork. spicy sauces with horseradish and ketchup.

Option 4: Beef meat in the Oriental oven with ginger

In the Caucasus, in Arab countries appreciate sharp savory dishes with lots of spices. Mostly they love lamb and beef, despite the complexity of their preparation. By resorting to tricks the best chefs East, we will bake a soft, juicy dish.

Ingredients:

• beef - 700 g;
• garlic - 3 cloves;
• soy sauce - half a glass;
• oil - 3 tbsp. l.;
• fresh ginger - 20 g;
• saffron, cloves - 0.5 tsp each;
• pepper, salt.

Step by step cooking method

Buy marbled meat young bull. The dorsal part, buttocks will do. The freshness of the meat can be checked by pressing it with your finger. If it quickly returns to shape, feel free to buy. Cut off all strands before baking. sharp knife. With films, the meat will turn out tough and less tasty.

Pass the garlic and ginger through the press. Stir in oil and soy sauce.

Rub the meat with the mixture and leave to marinate for 2-3 hours. It is better to salt a piece before baking or 20 minutes before cooking: the salt “pulls out” the juice.

Brush the beef with oil and place in the sleeve. If you bake meat in foil, fold it in two layers, and make punctures on the surface with a knife: the steam should come out.

Put in the oven for 1.5-2 hours. Bake for the first 10 minutes at 250 degrees so that the resulting crust does not allow the juice to flow out.
Beginning cooks often find beef tough, especially in non-convection ovens. Place a bowl of cold water in the oven to keep the dish from drying out.

At the end of cooking, put the meat on a plate and pour the juice from the bottom of the sleeve.

Option 5: Meat in the oven in a large piece with apples

Recipe for those who want to cook sumptuous dish without spending many hours and serious culinary skills.

Ingredients:

• meat (pork or lamb) - 1 kg;
• apples - 700 g;
• sugar - 30 g;
• shallots - 1 pc.;
• vegetable oil - 50 g;
• honey - 40 g;
• spices (saffron, pepper, rosemary, cumin), ready mixes for meat, garlic), Provence salt.

Step by step cooking method

Rinse the meat, grease it vegetable oil, rub with spices, salt and pressed garlic. Put onion rings on a piece. Wrap the meat in cling film and refrigerate for an hour.

Fry the beef over high heat for 10 minutes. She must cover golden crust and the juice stay inside.

Place the meat in an ovenproof dish. Cut the core of the apples, cut them and stew them together with sugar. After 10 minutes, pour half a cup into the pan cold water and honey. As soon as the water boils, pour the prepared syrup over the piece.

Place the meat in a heated oven, bake it at a temperature of 170 for 1.5-2 hours.

The finished dish is delicious both hot and chilled. In the first case, decorate the meat with slices of tomatoes and sprigs of arugula, dill and serve. In the second - cut for sandwiches, take to work and on the road.

We have analyzed only five cooking options. And don't count them! It is worth turning on the fantasy, and the most unusual combinations. Try roasting a whole piece of meat in milk, mustard sauce, in dough, with oranges.

Since foil has become one of the most common kitchen "accessories", cooks have baked everything they can in it: fish, poultry, vegetables, meat. Here we’ll talk about the last option: how to properly bake meat in foil so that it turns out fragrant, juicy and at the same time well baked?

Foil is a wonderful invention of our time. Without any difficulty, this thin metallic paper allows you to prepare dishes that, in their own way, taste properties will be close to those cooked in a Russian oven, on a fire, in ashes, on coals - and all this in ordinary home conditions. The foil does not oxidize, it is light, compact, protects food like dishes, but it does not need to be washed - in general, this kitchen helper has only pluses!

Any meat can be cooked in foil: lamb, pork, beef, etc., only game is excluded - it is not cooked in foil. The meat prepared in this way acquires a taste close to stew, but without the smell and fat of stews and fried foods, while such meat is softer, more tender than just fried or boiled.

The cooking time of meat in foil can vary depending on the temperature at which cooking is carried out, on the size of the piece of meat. Usually at a temperature of 380-400 degrees Celsius in good stoves 15-30 minutes is enough for 1kg of meat. If the maximum heating of the oven is lower, then for 1 kg of meat in one piece it will take 1 hour - 1 hour 15 minutes. Readiness can be easily checked: on the folds of the foil, the corners should be sooty, blacken, in which part of the meat juice burns after reaching full readiness.

Features of cooking meat in foil, subtleties and tips.

It is worth noting that all the advantages of baking meat in foil are achievable only if it is properly wrapped: large pieces meat of 500 g or more must be hermetically sealed in foil, otherwise, due to the leakage of juice, the taste, aroma, texture will be lost, the meat will burn or turn out to be tough.

How to wrap a piece of meat in foil hermetically:

Fold the sheet of foil in half (if it is thin), put the meat on one half of the sheet, loosely cover the second half on top without tension, wrap the edges along the long side - you get a hermetic seam, make two more of the same seams on the sides (on the short sides). You will get a package that you need to carefully squeeze around the product located in it. When heated, the bag will expand, the foil will inflate, but the tightness should not be broken, and the shape in the form of a square or rectangle should be preserved. It is with this form of wrapping that you can determine the readiness of meat by the type of foil - the folds will turn black. During the cooking process, not a single drop of juice should leak out of the bag - this is what you should focus on when wrapping foil and making hermetic seams.

There are also rules for preparing meat for baking in foil:

First, the meat is cleaned of inedible parts, dirt and damage, washed, dried with a paper towel.
If there are bones in the piece of meat, make sure that they do not stick out of it - otherwise they will break through the foil during the cooking process. It is fundamentally important point with this type of cooking! If you do not approach this moment properly, the tightness will be broken and the dish will deteriorate.
Next, the prepared meat is rubbed with spices or stuffed, along with additional ingredients(vegetables, herbs, etc.) is wrapped in foil. IMPORTANT: the whole piece of meat baked in foil is not salted before cooking! Also, for roasting meat in foil, fats are not needed.

If you bake the meat in foil according to all the rules, then it will turn out not only very tasty, but also retain the maximum useful substances, and, therefore, such dishes are healthier, more useful.

Recipes for cooking meat in foil.

As a rule, we bake meat in foil for the holidays, however, such dishes are often prepared for everyday meals. Pork, beef, lamb - baked in a whole piece, they turn out to be real delicacies, refined, tasty and extremely appetizing. Let's look at a few recipes for such wonderful dishes.

Recipe for roast beef in foil

You will need:

1kg beef fillet,
1 head of garlic
0.5-1 carrot,
spices for rubbing meat (it can be ground pepper, oregano and other herbs, mustard, laurel, etc.).

How to bake beef in the oven.

Clean the meat from films, rinse, dry. Cut carrots and garlic into thin sticks - they will be used for stuffing. Make punctures in the meat all over its surface, insert garlic and carrots into them. Grate the meat with spices (remember: you can’t add salt!), Hermetically wrap in foil, put on a baking sheet in the oven preheated to the maximum temperature, after you notice sizzling sounds, reduce the temperature, bake the meat for about an hour until cooked.

Such meat can be served both hot and cold.

There are a lot of subtleties of cooking meat in foil. For example, many cooks believe that meat should be soaked for about an hour in red wine or another marinade before roasting. And, of course, what is already more known: if you want your meat baked in foil to have a golden crust, then you need to unfold the foil and bake the meat for 5-10 minutes.

Recipe for pork in foil with vegetables.

You will need:

800g neck of pork (sirloin)
2 onions and medium tomatoes,
1 each hot green pepper and lemon,
pepper.

How to bake pork in foil.

For the marinade, cut the tomatoes and onions into circles, squeeze the juice from the lemon (it can be replaced with 0.5 cups of dry white wine), pepper, mix. Put the whole meat in the marinade, leave for 2 hours. Put the chopped onion on the foil, put the meat on top, put the mugs of tomatoes on top of it, then cut the hot pepper in half lengthwise. Wrap the foil hermetically, bake in the oven until tender.

Recipe for roasting lamb in foil with carrots and prunes.

You will need:

500g lamb,
1 carrot and a glass of prunes,
0.5 cup raisins
3 art. l. dry red wine,
black pepper,
spices to taste.

How to bake lamb in foil.

Rinse the meat, dry it, rub with spices. Make cuts, stuff with carrots. Put prepared prunes on a sheet of foil, put a piece of meat on it, pour raisins on top, pour wine over it, wrap the meat hermetically. Bake lamb in foil for 1 hour at 160 degrees or until cooked at a different temperature. Serve hot lamb, raisins and prunes are suitable as a side dish.

You can easily come up with own recipe roasting meat in foil: just use the best for the type of meat you choose suitable products and spices. Meat can be stuffed or simply wrapped with these products, rubbed with spices to your liking. In any case: if all the canons of roasting meat in foil are observed, it will certainly turn out very tasty!

Homemade bacon.

We'll need

2 kg pork, ham, fresh, not frozen.
1 large garlic
some mustard and mayonnaise.

Foil for baking.

Cooking boiled pork

We cover part of the table with foil and put the meat on top.
We cut the garlic cloves lengthwise and with the help of a knife we ​​stuff the pork with them more or less evenly.
Next, mix mayonnaise with mustard and salt and evenly coat the entire ham.
We give the meat a more compact shape.
To taste, you can pepper a little or sprinkle with paprika, but not necessary.
After that, tightly in several layers, not sparing the foil, wrap the meat and put it on a baking sheet, preferably with deep edges.
We put in the oven and forget about 3.5 - 4 hours
After that, we take it out of the oven, unfold it and let it cool.

Cut into slices and eat.

Meat in mustard-garlic marinade.

To cook meat you will need:

1 kg pork shoulder
- 1 liter of water
- 2 tbsp. l. vinegar
- Bay leaf
- peppercorns
- 6 garlic cloves
- ground pepper
- 1 tbsp. l. mayonnaise
- 1.5 tsp mustard

Cooking:

1. Wash the meat and put in a deep bowl.

2. Dilute salt and vinegar in water. Stir until the salt is completely dissolved.
You need to be careful with vinegar so as not to burn the dish.

3. Pour the meat over the marinade. It should float completely in it.

4. Then add peppercorns and bay leaf to the bowl.

5. Covered with a lid and put in the refrigerator overnight to make the meat soft and juicy.

6. Remove the meat from the bowl and make deep cuts in it.

7. Then prepare the second marinade. Chop the garlic into a small bowl using a garlic press.

8. Add ground pepper, mayonnaise and mustard to it. The substance turns out to be very thick, so we added another 1 tbsp. l. ordinary water.

9. Roll the meat in the marinade.

10. And wrap in 3 layers in foil.

11. Cook the dish in the oven for 2.5 hours.

Due to the fact that the dish is cooked in foil, its own juice does not evaporate and thus prevents the meat from becoming dry.

Bon appetit!

What could be tastier than baked meat? Such a dish perfectly satisfies hunger, and it looks very impressive on the festive table. Various options baked piece of meat are present in all cuisines of the world. Recall, for example, English roast beef or East Slavic boiled pork. In our article we want to talk about recipes for baked meat.

What kind of meat to choose for cooking?

If you are planning a piece of meat, then you should know some of the nuances. For baking in the oven, you can take any but certainly the pulp. Of course, the ham, shoulder and back are best.

As for the fat content of meat, the choice is yours. Fatty, of course, turns out to be more juicy, it tastes more like stew. But very lean meat, most likely, it will turn out very dry. Therefore, it is necessary to choose the golden mean. Ideally, you should take meat with a layer of fat.

It does not make sense to bake small pieces, it is worth preparing some other dish from them. If you want to cook meat baked in a piece, then you need to take more than a kilogram of the product, then the food will turn out to be very juicy and tasty.

cooking secrets

Baking a whole piece of meat is not at all difficult. However, in the process of cooking, you can overdry it, then it will become tasteless. To get juicy quality product, experienced chefs recommend using their advice:

1. Before cooking, the meat must be marinated for a couple of hours.
2. During cooking, pork can be watered with marinade, then it will be more juicy.
3. You can add slices of bacon to the meat during roasting, and then discard them.
4. Before baking, the meat can be lightly boiled, and only then sent to the oven.
5. Modern housewives are now actively using sleeves and foil for cooking. Such simple devices help to preserve the aroma and juiciness of the finished dish.

Why foil?

Before proceeding directly to the recipes, I would like to say a few words about a wonderful kitchen accessory that is actively used by modern housewives. It's about about foil. It is thanks to her that you can cook many delicious dishes. The easiest way is to bake a piece of meat in the oven in foil. This modern invention also allows you to cook fish, vegetables, poultry and much more. In foil, the meat always turns out juicy and fragrant and at the same time well baked.

Metallic paper has a number of advantages, which explains its popularity. First, it can be used to palatability close to food cooked on a fire, grill or in a Russian oven. Secondly, the use of paper greatly speeds up the cooking process. In addition, there are no such unpleasant consequences as grease drops all over the surface of the oven. The foil does not oxidize at all and acts as dishes, but it does not need to be washed from fat. Agree that such an accessory should be in any kitchen to facilitate the work of housewives.

Foil can be used to cook any meat: beef, pork, lamb, chicken. But game in metallic paper is not cooked. Pork meat, baked in a piece in the oven (recipes are given in the article), has the taste of a stew, but there is no fat and no smell of frying at all. As a result, pork is incredibly tender, unlike fried.

The cooking time of the meat depends on the temperature regime and the size of the piece. So, for example, at 200 degrees a kilogram piece is cooked for about an hour and a half. The readiness of the dish is determined by the folds of the foil, which should turn black, because some of the pork juice or other meat burns in them.

The main condition for the successful use of metallic paper is tight seams that should not let juice through. In the process of cooking, the foil will inflate and change shape, but it never loses its tightness. If you have not used such an accessory yet, we recommend baking a piece of meat in the oven in foil to appreciate all the advantages of this method.

The easiest recipe

This simple recipe allows you to cook a delicious piece of baked meat. Such a dish, of course, can be offered to relatives and even put on festive table.

Ingredients: a kilogram of pork or beef, carrots, parsley and dill, onions, spices, vegetable oil, garlic.

We wash the piece of meat well and dry it slightly. Cut the peeled carrot into pieces. Chop the garlic into thin plates, and cut the onion into half rings. When all the ingredients are prepared, using a sharp knife, make cuts in the meat, into which we put pieces of carrot and garlic. Next, generously grease it with spices and salt.

We unfold the sheet of foil and put the onion on it, then the branches of greens and meat, after which we wrap everything in several layers of the same foil. We shift the bundle onto a baking sheet, greased with oil. Pour some water on the baking sheet. Next, bake a piece of meat in the oven in foil. At 200 degrees, the dish will cook for about an hour and a half. After the specified time, it is necessary to unfold the foil so that the meat has time to brown.

Pork with lingonberry sauce

How to bake meat in the oven? Pork in one piece, cooked with lingonberry sauce, it turns out delicious. In addition, it has a spicy taste. Such a dish can take the main place at the festive feast.

Ingredients: pork tenderloin(two kg), lingonberries (1/2 kg), a mixture of peppers (tbsp.), seasonings for meat, dry red wine (270 ml), honey (2 tbsp.), ground cinnamon, sugar (1/ 2 glasses).

Already by the ingredients it is clear that the dish will be prepared according to an unusual and original recipe. Meat baked in a piece in the oven will be spicy and tasty. In addition, his unique taste will set off sweet sauce. Gourmets will appreciate this dish.

Before starting cooking, mix in a deep container dry wine and honey. The mass must be stirred so that it becomes homogeneous.

Peel and rub the ginger root fine grater. I put it in a container with wine. There you also need to add your favorite seasonings for meat and cinnamon. It is worth adding a little salt.

Wash the meat thoroughly before cooking and pat dry with paper towels. Next, apply the marinade on all sides. After that, we put a piece on the grate, under which we put a baking sheet. Initially, the oven must be heated to 200 degrees, for ten minutes we cook the dish at this temperature, and then set the temperature to 160 degrees. Top the pork with a piece of foil and bake for an hour and a half. About thirty minutes before the end of the process, the foil must be removed and then cooked without it. This will allow the meat to brown.

After the cooking is finished, we take the pork out of the oven and again cover it with foil for fifteen minutes. In the meantime, we'll prepare the sauce. The juice that stood out during baking should be poured from the baking sheet into a saucepan. Also pour wine into it. Next, put the saucepan on medium fire and boil the mass until it becomes 2/3 of the original volume. Excess liquid should evaporate.

Cowberry berries are sorted out and washed. Some of them must be crushed with sugar using a blender until a homogeneous puree is obtained. We send the resulting mass to the sauce, put the whole berries in the same place. Thoroughly mix the mass and pour it over the meat baked in the oven in one piece.

Veal with citrus

Continuing the conversation about how to bake meat in the oven with a whole piece, we want to offer unusual recipe dishes. Baked veal with citrus fruits has a special taste. Wine and spices give her a very pleasant aroma. Such a dish can become the main one on the festive table.

Ingredients:

• 950 g of veal;
• lemon;
• dry white wine (1/2 cup);
• orange;
• one red and one white grapefruit;
• garlic;
• butter (35 g);
• flour (3 tablespoons);
• salt;
• red pepper;
• sage leaves.

Peel some of the zest from the lemon and orange. We will need it in order to fill the meat with it. We make cuts in the veal with a sharp knife and lay pieces of zest in them. We wrap the meat well with a thread so that it retains its shape during cooking. After that, roll it in flour. In the oven, heat the olive oil and butter in a saucepan. We transfer our veal into the same container and cook it until it is golden brown without forgetting to turn it over from time to time. It is also necessary to add wine here and wait until a third of it has evaporated.

Finely chop fresh sage leaves and garlic and mix with the remaining zest, add hot pepper to the mass. The resulting mass is sent to a pan with meat. We cook the veal for about an hour. In the meantime, you can start preparing grapefruits. They must be peeled, divided into slices and all partitions removed. Next, fry the pulp in butter. By this time the veal is ready. We take it out of the oven and remove the threads. We cut the meat into slices, put it on a dish and pour our own juice on top.

We cut the orange and lemon into cubes, chop the remaining sage greens and mix with the pulp of citrus fruits. We spread all this mass on the veal, and place the pulp of grapefruits around it.

Meat baked whole piece in foil

Cooking is most convenient in foil. With its help, you can very easily bake pork meat in one piece in the oven. At the same time, it turns out juicy and soft, because it is cooked in its own juice, because during cooking, moisture does not evaporate so much.

Ingredients:

• pork pulp (1.5 kg);
• honey (1.5 tablespoons);
• mustard (st. l.);
• Bay leaf;
• dry red wine (1/2 cup);
• coriander;
• garlic;
• ground red pepper;
• black pepper,
• salt.

We clean the garlic and cut it into thin slices or plates, with which we will stuff the meat. Wash the pork, dry it and make cuts on its surface, into which we put pieces of bay leaf and garlic.

Now we make a mixture with which we rub the meat. In a small bowl, mix black and red ground peppers With salt. Apply the mixture to the pork. After that, we apply a mass consisting of mustard and honey to the meat. Sprinkle the top of the pork with coriander.

Pour the prepared meat with wine, cover cling film and send it in a saucepan to the refrigerator, where it will have to stand until the morning.

Now we just have to bake the pork meat in one piece in the oven. To do this, we use foil. We wrap our piece in it, transfer it to a baking sheet and cook for about an hour and a half. After 50 minutes, the foil can be opened and then the dish can be baked already open. This will allow you to get nice crust. Periodically, you can open the oven and pour the marinade over the meat, so that the dish remains juicy.

The beauty of meat baked in one piece in the oven is that it can be served both cold and hot. In any case, the dish turns out incredibly tasty.

Pork with vegetables

Speaking about how to bake meat in a whole piece in the oven, it is worth offering a recipe that allows you to immediately cook not only pork, but also a side dish.

Ingredients:

• pork neck (850 g);
• onions (2 pcs.);
• black pepper;
• lemon;
• hot peppers;
• two tomatoes.

As a marinade, you must use onion, chopped in half rings, and freshly squeezed lemon juice. By the way, juice can be replaced with dry white wine. Add pepper to the marinade. We shift the meat into a container with lemon juice and onions. Pork should be marinated for at least three hours. After that, we shift the onion onto a sheet of foil, put meat and circles of tomatoes, halves on it hot pepper. We hermetically fasten the seams of metallic paper and send the pork to bake. Cooking time is 1.5 hours. Thirty minutes before the end, you need to unfold the foil so that the meat has a beautiful appetizing crust.

Lamb with prunes

Many recipes for baked meat in foil have been invented. Among them you can find very interesting and unusual options. Very tasty lamb baked with prunes and carrots. always give a special flavor meat products. If you are his admirers, then you should definitely try this recipe.

Ingredients:

• lamb (0.8 kg);
• carrot;
• a glass of raisins;
• the same amount of prunes;
• dry red wine (3 tablespoons);
• spices;
• black pepper.

How to bake a piece of meat in foil? The recipe is amazingly simple. We wash the pulp and dry it a little. paper towels. Next, we make punctures in the meat with a knife and place pieces of carrots in them. Put the steamed prunes on the foil, and lamb on it. Sprinkle raisins on top and drizzle with wine. Next, the meat is tightly wrapped in foil and sent to the oven. Lamb is usually served hot on the table. The advantage of such a dish is not only in its amazing aroma and taste, but also in the fact that there is also a little side dish for meat in the form of prunes and raisins.

Homemade boiled pork

From whole piece meat can be cooked delicious homemade boiled pork. The most tender tasty dish cooked with cream and mustard.

Ingredients:

• Ham(kilogram);
• garlic;
• fat cream (one glass);
• mustard (st. l.);
• hot pepper (tsp);
• salt.

We wash the pork and dry it. Pierce the meat on all sides with toothpicks. Grind mustard, cream, garlic and pepper in a blender. As a result, we get a sauce similar to sour cream.

Put the pork on a sheet of foil and grease it with sauce. Next, wrap the meat and send to bake. At 200 degrees, the meat is cooked for a little over an hour. If you want to get a beautiful browned crust, you can unroll the foil a little before the end of cooking so that the pork is browned. We cut the finished meat only after it has completely cooled. As you can see, it is not difficult to bake a piece of pork meat; you do not need to have great culinary knowledge to prepare the dish.

Pork baked with apples

Such meat - baked in beer, with apples - will appeal to many. original recipe will surely find fans among lovers of spicy dishes.

Ingredients:

• apples (450 g);
• pork (950 g);
• peppercorns;
• half a liter of beer;
• olive oil (3 tablespoons);
• Bay leaf;
• salt;
• butter (45 g);
• Bay leaf;
• sugar (45 g);
• dry white wine (165 ml).

For cooking let's take form, lightly sprinkle it with vegetable oil. At the bottom we spread the onion cut into half rings. Put chopped carrots there. Rub meat with spices and add bay leaf. We shift it into a mold, pour beer into it and bake for 1.5 hours.

Wash the apples and cut into slices, after which we put them in a separate form. Sprinkle them on top with wine and sprinkle with sugar and then with flour. Add chopped pieces butter. Bake apples for twenty minutes.

Put the finished pork on a dish and decorate with baked fruit. The dish turns out to be very beautiful and fragrant, it can be safely served on the festive table. Despite the fact that the apples are baked separately, the dish has a harmonious taste. And the fruits are attractive. If they are baked with pork, they will completely lose their shape.

Baked shoulder

It turns out delicious pork shoulder baked in the oven with fennel.

Ingredients:

• pork shoulder;
• olive oil (two tablespoons);
• a tablespoon of fennel (seeds);
• salt;
• pepper.

The spatula can be baked in foil or in a mold. Rub the meat with salt, pepper and add. Next, wrap the spatula in foil and bake in the oven for 1.5 hours.

Pork with pineapple and orange glaze

Such an amazing dish can be prepared on the festive table. Its preparation must begin the day before. Spicy pineapples And orange peel give the dish a special charm.

Ingredients:

• big piece pork (about three kg);
• a can of canned pineapples;
• olive oil (two tablespoons);
• garlic;
• chili pepper (five pcs.);
• two bulbs;
• allspice ground;
• 12 sprigs of thyme;
• Bay leaf;
• cloves (two tablespoons);
• rum (110 ml);
• white wine (110 ml);
• orange jam (three tablespoons);
• nutmeg(two tablespoons);
• brown sugar (st. l.).

The dish is prepared in several stages. First, the meat must be washed, poured with water and boiled for two hours, not forgetting to remove the foam.

As a seasoning, we will use a mixture own cooking. Cut the garlic, onion, remove the seeds from the peppers. We transfer all products to a blender, add thyme, sugar, bay leaf, wine, rum, spices and grind until smooth.

We rub the boiled meat with the resulting mass and put it in the refrigerator overnight. We spread the meat in a form or on a baking sheet, add our seasoning. Drizzle the top of the pork with olive oil. You can add some water to the pan. We open canned pineapple and spread around the meat. We bake the dish for about an hour and a half. After that, pour the meat with jam and cook for another thirty minutes.

Neck in mushroom sauce

As holiday option we offer to cook an amazing dish - a neck with vegetables and mushroom sauce.

Ingredients:

• two red onions;
• eggplant;
• zucchini;
• pork neck (three kg);
• Bell pepper(three to four pieces);
• olive oil;
• stalk of one leek;
• two branches of dry rosemary;
• dried white mushrooms;
• oyster mushrooms (230 g).

Eggplants start cooking in advance. We cut them thin plates along, salt, put in a deep plate and send to the refrigerator for about two hours. After a couple of hours, we take them out, rinse and dry with a towel.

Soak porcini mushrooms before cooking warm water for half an hour.

Wash pork neck and pat dry with paper towels. We spread the meat on the board and with a very sharp knife we ​​make deep cuts, without cutting a couple of centimeters to the end. The thickness of the pieces should be about three centimeters. As a result of such manipulations, the neck will look like an opening book. The meat must be well lubricated with olive oil and salt. After that, cover it with a film and leave it for a while.

Two salad peppers brush with olive oil and bake in the oven for ten minutes. After we take out the vegetables and place them in an airtight bag or sleeve for baking. After ten minutes, the skin, seeds and stem can be easily removed. Cut the pure pulp into strips. Chop the zucchini into thin strips. Cut the leek lengthwise. Next, we need a large frying pan, heat the olive oil on it and fry the eggplant, leek and zucchini. Salt the mass a little.

Now you can return to the meat. Open the cuts and sprinkle them with chopped pepper. Next, put the fried vegetables in each cut. At the same time, you need to press them tightly so that the filling does not fall out.

Cut the carrots and the second part of the sweet pepper into cubes. We disassemble the oyster mushrooms into parts, removing the hard legs. Grind the pulp in the form of strips. Onion cut into cubes.

Next, in a large frying pan, heat the olive oil and shift all the vegetables and mushrooms, then fry until tender. Add rosemary leaves and three tablespoons of the liquid in which the porcini mushrooms were soaked. Bring the mass to a boil and remove it from the heat. Cover the resulting sauté with foil.

We take the meat out of the oven, take it out of the bag or foil, remove the twine from it and then bake it under the grill for another seven minutes. Serve the baked neck along with the sauté.