Oven baked meat is a versatile dish. It can be placed on the festive table as the main treat, or cut into pieces and put on sandwiches instead of sausages.
It is necessary
-
- Pork piece
- beef or lamb (1, 2-1, 5 kg)
- Carrot
- Garlic
- Spice
- Salt
Instructions
Step 1
Meat for roasting should be of high quality - without coarse films and tendons. In addition, it is undesirable to bake too fatty meat, since it greatly decreases in volume after cooking. Be sure to wash and pat the meat dry with kitchen paper towels before baking.
Step 2
Meat in the oven will turn out to be much tastier and more aromatic if you marinate it for several hours beforehand. You can use different marinades, for example, tomato paste, mustard or a mixture of soy sauce, honey and grated garlic. Be sure to add your favorite spices to the marinade. Ground black and red pepper are, of course, universal spices. You can also add cumin, allspice, ground coriander, rosemary, ginger, or basil.
Step 3
You can not only marinate, but also stuff the meat. To do this, make longitudinal cuts on the meat and insert pieces of vegetables into them. Usually the meat is stuffed with raw carrots and garlic. If the meat is very lean, you can stuff it with chunks of frozen lard. It is better to salt the meat right before sending it to the oven. When doing this, use a coarse crystalline salt. If you add salt to the meat during the marinating stage, the salt will draw a lot of juice out of it.
Step 4
Preheat the oven to 220 degrees and put a mold with meat in it (you can pour a little water or broth into the mold). Brief exposure to high temperatures will allow the meat to retain most of the juices inside. After 15 minutes, reduce the temperature to 170-180 degrees and continue cooking the meat in the oven for 1.5-2 hours. In the process of baking meat, be sure to water it with the juice that stands out.
Step 5
Especially juicy is meat baked in foil. Try to wrap the meat in foil so that all the juice remains inside. To do this, lay the foil sheets crosswise. The foil needs to be unrolled 10-15 minutes before the end of cooking so that the meat has time to be covered with an appetizing crust.
Step 6
You can check the readiness of the meat by puncturing it with a fork or toothpick. If clear juice is released from the puncture site, the meat is ready. It is better to cut the meat baked in the oven after it has cooled down.
