Preparation of meat in the oven

Meat is an ancient product that is used by man. Its wide culinary use has been counted for many millennia.

However, the meat must be properly processed, which does not reduce its quality.

Today, there are many methods of very effective heat treatment of meat.

Beef is best cooked in the oven by wrapping it in a double layer of food foil, pre-stuffed it with lard and with a marinade for 2-3 hours. This cooking of meat in the oven comes to frozen meat, which does not thaw out previously. This method provides a high-quality dish from not very high-quality raw materials.

Lamb with a sufficiently large content of connective tissue (front) or just not very well-nourished, it is better to stew in a metal deep dish with vegetable oil with the addition of a large number of vegetables (onions, potatoes, tomatoes, peas, eggplants - in any combination) or bake in Closed latte in the oven with a small amount of water and certainly with vegetables. This cooking of meat in the oven will help make it softer and more gentle.

If we talk about cooking meat in the oven, then you should definitely mention the meat recipes in the oven in the foil. We advise you to cook pork baked in foil

You will need 100 gr. Pork - 10 gr. Sour cream, garlic, pepper, salt - to taste

Method of preparation:

It is necessary to take a piece of pork and rub it with garlic, salt and black ground pepper. Turn the prepared meat into a foil and place it for baking in the oven. Readiness of meat is determined by puncture with a fork or knife: if the pork is ready, then clear juice is allocated. In order to get a ruddy crust, the foil should be deployed, the meat should be spread over sour cream and placed again in the oven for a few minutes. Serve this meat with a green salad. The preparation of meat in the oven according to this recipe is very simple, takes away a minimum of effort, and the result is usually excellent.

If you get enough tough meat, it's better to pre-marinate it. Marinated meat in the oven will get more gentle.

We bring to your attention a dish from English cuisine called Sunday Roast.

The main component of this dish is, of course, meat. Most often it is pork, beef, chicken or lamb. To get a ruddy, appetizing crust, the meat should be wrapped in thin strips of bacon, which when cooked absorbs some of the juices of the meat and becomes sufficiently crispy, while remaining gentle. As a garnish to the fry usually served baked or cooked vegetables, to taste.

Another important ingredient without which Sanday Rosast is unthinkable is a meat sauce called gravy or, in a simple way, a gravy. The basis for the gravy sauce is the juice extracted by the meat when baked. Another sauce is added to the sauce or finely chopped vegetables.

A bouquet of different types of meat will be brighter if it is supplemented with the right ingredients.

Pork: filling with onion and sage, English mustard or apple sauce.

Beef: horseradish sauce, English mustard, yorkshire pudding.

Lamb: jelly from red currant and mint sauce.

Starting cooking meat in the oven, stop the choice of beef.

For this we need:

1 kg of beef tenderloin, 20 ml of red wine, olive oil, Worcestershire sauce (1 tablespoon), thyme, rosemary, garlic, pepper, salt - to taste.

Before, how to start cooking meat in the oven for this recipe, you need to make a marinade. To do this, take a little Worcestershire sauce, 200 ml of red wine, chopped small garlic, sprigs of rosemary, olive oil, thyme. Put salted and peppered meat in the marinade and leave for 2 hours (you can and longer, if time allows). Then marinated meat should be wrapped with foil (in advance it can be anointed with butter), heat the oven to 180 ° C together with a baking tray, on which we are going to bake the meat. Then put the meat on a heated baking sheet and put it in the oven. In order to make it tender and juicy, it should be periodically sprinkled with juice, which will be extracted from it. Meat can be obtained in a couple of hours.

Now we make gravy sauce, for which we will need:

Juice, which is extracted from meat when baked, 400 ml of broth (you can use bouillon cubes), onions, carrots, peppers, salt.

We mix the meat juice with the broth, pepper, salt and put the mixture to evaporate to the fire, until there is 1/3 of the initial volume. Onions and carrots are cut into half rings and put into the total mass. After the vegetables have reached half cooked, it is necessary to thicken the sauce with ordinary sifted flour, bring to a boil and cook for a while.

Now the meat is cut into thin slices, the gravy sauce is poured into a saucepan and served on a table with boiled and baked vegetables.