A celebration is approaching, and are you tired of cooking? Make baked meat in foil in the oven. This juicy appetizing dish will definitely please the guests, and you will gain time to thoroughly prepare for the holiday and look like a queen on it.
A simple recipe for baked meat in foil: boiled pork
Ingredients:
- 1.5 kg of pork (neck, shoulder blade, tenderloin);
- 10 large cloves of garlic;
- 1 tsp ground black pepper;
- 2 tsp salt;
- 30 ml of vegetable oil.
Peel the garlic cloves and cut each into 3-4 pieces. Wash the meat thoroughly, let it dry naturally by leaving it in a colander for a while, or blot it with a paper towel. Take a long, sharp knife and make 20-30 deep cuts across the entire surface of the piece. Insert the prepared garlic into them.
Rub the pork with pepper and salt, paying attention to every millimeter, and let sit for 30 minutes to soak in the spices. Spread a double or triple sheet of foil, mirror side up, on a baking sheet. Coat it with vegetable oil and gently transfer the meat to it. Wrap it up well so that there are no gaps.
Preheat oven to 180oC and place a baking sheet in it for 1.5 hours. Then tear off the top of the silver paper and bake the meat for another 15-20 minutes at 220oC to get a crispy crust. Serve the boiled pork hot or cold, cut into thick slices and drizzle with the juices.
Baked meat in foil with cranberry sauce
Ingredients:
- 900 g beef fillet (preferably tenderloin or neck);
- 200 g fresh or frozen cranberries + a handful to serve;
- 100 g of 20% sour cream;
- 2 onions;
- 60 ml of balsamic vinegar;
- 30 g of parsley;
- 1/4 each dried marjoram, mustard seeds, thyme and a mixture of three peppers;
- 1, 5 tsp salt;
- vegetable oil.
Rinse the beef, dry and cut into 2-3 pieces. Remove the husk from the onions and grate. Mash the cranberries in a blender. Chop the parsley. In a deep container made of glass, ceramics or with an enamel coating, mix the onion, berry puree and herbs, add sour cream, balsamic vinegar, and a mixture of dry seasonings and salt. Dip a piece of meat into the cooked marinade and brush liberally on all sides. Cover the dishes with a lid or cling film and store in a cool place for 6-8 hours.
Line an ovenproof dish with foil, brush the inside with vegetable oil and wrap the marinated beef in it along with the remaining sauce. Cook it at 180oC for an hour. Unroll the metallized paper and carefully transfer the contents to a thick-bottomed dish. Chop the meat before serving and sprinkle with cranberries.
