Most recipes recommend baking pork meat in the oven, but in fact this is not necessary. Knowing some of the subtleties, you can cook a rabbit, chicken, veal or even lamb perfectly. Any meat must be marinated before cooking, then it will become more tender and acquire a piquant taste.
It is necessary
- thyme and dry herb "oregano";
- red or white wine - 3 glasses;
- onions - 2 pcs;
- fresh meat, in one piece and boneless - 1 kg;
- a mixture of spices or peppers;
- granulated garlic;
- carnation - 2 buds;
- bay leaf - 3 pcs;
- vegetable oil and salt.
Instructions
Step 1
Remove streaks and films from a piece of meat, if there is a little fat, leave it. Place the meat in a plastic container.
Step 2
Add the onion, herbs, cloves, lavrushka cut into rings to the meat and pour over with wine, mix well.
Step 3
Close the container with a lid and place in the refrigerator for a day for marinating. The meat must be marinated for at least 20 hours.
Step 4
After this time, take it out, dip it in a paper towel, strain the rest of the marinade. Season the meat with salt and pepper, rub with garlic and spices.
Step 5
Heat some oil in a skillet and fry the piece over high heat on all sides until golden brown.
Step 6
Next, transfer the piece to a saucepan, roasting pan or dish, pour over the strained wine marinade and cover with a lid.
Step 7
Preheat the oven to 200 oC, place the meat dish in it and bake for an hour and a half. Drop in and sprinkle the marinade on the meat from time to time. Then remove the frypot and leave it on the table for 20 minutes.
Step 8
Cut the fragrant meat into portions and serve with a side dish, salads. When cold, you can use the meat to create sandwiches, party snacks, and more.
