Baked meat is a versatile dish: it can be served hot or cold in thin slices. But what kind of meat is complete without a good gravy or sauce? The sauce based on cherries and aromatic spices used in the recipe goes well with turkey, chicken, pork, as well as game. By changing the ratio of ingredients, you can make the taste sweet, sweet and sour, spicy, pungent.
It is necessary
- - 700 g of meat (breast or drumstick of turkey, chicken, etc.);
- - 1-2 cloves of garlic;
- - ½-1 tsp soft mustard;
- - ½-1 tsp mayonnaise (this ingredient can be excluded);
- - black and / or allspice pepper (for meat, to taste);
- - salt (to taste);
- - 70-90 g of sugar;
- - seasoning for meat (to taste);
- - 400 g cherries (fresh or frozen);
- - 2 tbsp. red wine;
- - nutmeg (on the tip of a knife);
- - 1 PC. carnations;
- - 2 allspice peas (for the sauce);
- - ½ tsp (no slide) starch;
- - greens for decoration
Instructions
Step 1
Wash and dry the meat with a napkin. Cut into portions about 1.5 cm thick. If you are using pork, try to leave a small layer of fat in each piece. Season with salt, pepper, sprinkle with seasoning (keep in mind that seasoning may contain salt). Rub the meat with your hands or lightly beat it with a knife - this will help the spices absorb into the meat faster.
Step 2
Peel the garlic, crush with a knife, chop very finely, and mix with mayonnaise and mustard. Rub the meat with the mixture, put it in a food bag, remove excess air, tie it and put it in the refrigerator (t = 2-4 ° С). The minimum marinating time is 30 minutes, but a much better result can be obtained if this process takes 10-15 hours.
Step 3
Remove the meat from the refrigerator. Wrap each piece hermetically in several layers of foil, but leave some free space inside for the juice. Leave on the table for 30 minutes to warm up the meat to room temperature.
Step 4
Preheat oven to 180 ° C, add meat and bake until tender (about 1 hour).
Step 5
Wash berries, crumpled and spoiled, discard. Remove the bones. Place in a blender and puree. Transfer to a saucepan, add wine, nutmeg, cloves, allspice, sugar, stir. Simmer over low heat for 5 minutes. Mix the starch with 2-3 tablespoons of water or broth formed when baking the meat and slowly pour in a thin stream with constant stirring. The less starch you add, the thinner the sauce will be, and vice versa. Heat for 1-2 minutes and remove from heat.
Step 6
Place the meat on a plate. If serving cold, cut into thin slices. Pour the sauce over the top, garnish with finely chopped herbs.
