Whole piece baked meat is a worthy substitute for sausage. You can serve it sliced on a festive table or prepare a sandwich for breakfast, take it with you on the road or to work. This meat will take several hours to cook, but the result will pleasantly surprise you.
It is necessary
-
- 2-3 kg of meat;
- 100 ml of water;
- 1 head of garlic;
- 0.5 teaspoon black pepper;
- 1 teaspoon of salt.
Instructions
Step 1
Prepare an aromatic infusion. Dissolve 1 teaspoon of salt and 0.5 teaspoon of black pepper in 100 ml of water. Peel 1 head of garlic, pass through a garlic press and place with salt and pepper. Leave the mixture to infuse for 60 minutes.
Step 2
Take a piece of pork, beef or lamb meat weighing 2-3 kg. To prepare this beef dish, sirloin, sirloin, thin and thick edges are well suited. When buying pork, use a loin, brisket or ham. If you're going to roast lamb, buy a ham, loin, or kidney portion. Rinse the meat well under running cold water, pat dry with a paper towel.
Step 3
Inject most of the flavoring infusion into the meat with a thick-needle pastry syringe, distribute evenly over the entire piece. Grease the entire surface of the meat with the remaining infusion and place it on a baking sheet.
Step 4
Place the baking sheet with meat in an oven preheated to 200 degrees. Bake it until golden brown.
Step 5
Reduce the oven temperature to 160 degrees. Continue baking the meat, constantly pouring the juice over it. The meat will be ready if clear juice flows when piercing it with a knife.
Step 6
Serve fried or boiled potatoes, buckwheat, pasta or rice with meat cooked in a large piece. You can make pea puree. Serve pickled or salted vegetables, sauerkraut, and fresh vegetable salads separately.
Bon Appetit!
