There are a lot of recipes for baking meat in the oven, as well as a variety of marinades. And so, we come to the store or the market and find ourselves in an awkward position - which part of the carcass to choose to bake, and the meat in the end turned out to be tasty and aromatic, and at the same time not tough.
Pork roast
No matter how anyone says, the most popular meat for baking is pork. If you decide to bake meat in the oven, then it is best to choose a shoulder, tenderloin or ham. The softest meat is the ham. For baking, choose low-fat pieces. The traditional English recipe uses a piece with one side completely covered in fat.
Wash the meat, dry it, rub with salt, pepper, oregano and garlic powder. Cut the unpeeled onion in half and put the convex side up. For onions - meat. And stack the piece so that the fat is on top. For a crispy crust, rub some mustard and flour into the fat. Place the meat in a well-preheated oven (220 degrees) for 15-20 minutes, then reduce the temperature to about 180 degrees and bake until tender (about an hour and a half).
Roast beef
The most suitable piece of carcass for baking is a rump. Roughly speaking, the lateral part of the thigh. But other parts can also be used for baking. Beef is a very flavorful meat. Cooking recipes do not differ from pork recipes, however, beef may take longer to cook.
The back, as part of the beef carcass, is a great option for baking, and with a minimum amount of spices. By the way, a kebab neck will also look good baked.
Rub the prepared piece of beef with salt, pepper, you can take Provencal herbs, a couple of drops of olive oil, a little balsamic vinegar, leave for a while. Then "seal" in a hot skillet and place in the preheated oven. On a baking sheet, place the onion, cut in half, and on it already - the meat. So it will bake from all sides and will not drown in its own fat. Bake the meat until tender (one and a half to two hours) at a temperature of 180-200 degrees.
