Homemade pork or roast beef is a great alternative to sausage. A kilogram of meat costs a little more than a kilogram of premium sausage, but you will definitely be sure that you are eating meat, and not a spicy-flavor composition of soy, dyes, flavor enhancers, etc.
It is necessary
-
- a piece of meat for baking - 1-2 kg;
- garlic - 1 head;
- large carrots - 1 pc.;
- salt;
- ground pepper;
- foil or special baking bag.
Instructions
Step 1
Rinse the meat in cold running water, blot with a napkin. Peel the garlic and carrots. Divide the head of garlic into slices (slices), cut each into 2-3 pieces. Cut the carrots into strips, about 0.5 cm thick, 3-4 cm long.
Step 2
Take a sharp knife: the blade should be narrow but strong; the handle should fit snugly against the palm and not slip. Make frequent punctures-cuts in the meat flesh, about 4-5 cm deep. Carefully push the pieces of garlic and carrots into the pockets formed. The more you can make pockets in the meat, the tastier it will turn out. If the piece of meat is large enough, or you didn't have time to stuff it the day before, you can roll the pieces of garlic in salt and then push into the cuts. Also, if you are pressed for time, you can make injections with saline. To do this, prepare a fairly strong salt solution - it should even taste a little bitter. Type it into a disposable medical syringe with a needle, imagine yourself as a medic and give the future boiled pork a series of injections.
Step 3
The surface of the meat can be grated with spices to your liking and salt (taking into account the salt that you already used when stuffing the meat). Ground black pepper or a mixture of four types of pepper are ideal.
Step 4
Wrap the boiled pork tightly in cling foil and place on a baking sheet or in an ovenproof dish. Please note: usually foil has a matte and mirror surface. When baking, it is recommended to wrap any food so that the matte side is outside and the mirror side is adjacent to the food. Instead of foil, you can use a bag or “sleeve” for baking. They are made of a special heat-resistant transparent material.
Step 5
Place the meat in the oven. We calculate the approximate cooking time using the formula: 1 hour for each kilogram of product + 30-40 minutes. Thus, a piece of meat weighing 1.5 kg will stay in the oven for about 2 hours. You can make sure that the dish is ready if you make a deep cut. When pressed, clear light meat juice should flow out, if the liquid is pink or red, the meat is not ready yet. To get a nice crust, about 10-15 minutes before the end of baking, the foil must be carefully unfolded. To prevent the meat from drying out during this time, you can pour the resulting juice on top of it every 5 minutes.
Step 6
To cut the boiled pork beautifully, the meat must be cooled. Hot, it will break into individual fibers. The beauty of this recipe is that the meat can be served hot or cold.
