A piece of baked meat is the best way to prepare a delicious dish for a festive feast or dinner with your family.
Such meat is covered with a golden brown and has an excellent taste.
Hot baked meat is used as an addition to the main dishes, and the cooled product can be used for making sandwiches and salads.
A piece of baked meat - the basic principles of preparation
For baking, use pork, beef, chicken, veal or lamb. So that the meat baked by a piece does not turn out tough, they take a ham, a shoulder blade or a neck. A piece of tenderloin should be volumetric, without cartilage, films and veins.
There are many ways to bake meat. The meat baked in a piece of foil, sleeve or dough is more tender and juicy.
When baking meat in the open form in a slow cooker or oven, it can dry out. To prevent this, a piece of meat is stuffed with fat, covered with slices of bacon or greased with animal or vegetable oil.
Before baking a whole piece of meat, it is washed, dried with napkins and rubbed well with spices or pickled in a special brine.
The meat can be baked with vegetables or mushrooms, which is why the taste of the dish will only win. Finished meat is cut into slices and served as a snack or as a complement to the side dish.
Recipe 1. Meat baked with a piece of apples
Ingredients
one and a half kilogram piece of pork;
vegetable oil;
bulb;
spices for meat;
two cloves of garlic;
rosemary;
three sweet and sour apples;
a mixture of peppers;
sugar - 50 g;
salt;
drinking water - 60 ml;
30 g of honey.
Cooking method
1. Dry a thoroughly washed piece of meat with a paper towel. Sprinkle it on all sides with a mixture of peppers, rosemary, salt and spices for meat. Using a silicone brush, grease a piece of meat with vegetable oil. Place it in a bowl, cover with cling film and refrigerate for half an hour so that the meat is well saturated with aromas of spices.
2. Heat the oil in a pan. Fry the meat in it over high heat from two sides until crusted. This will save all the juices inside. Remove the meat from the fire and shift it into a heat-resistant form.
3. Peel and wash the garlic cloves and onion. Chop the onion with thin feathers, and chop the garlic with a garlic press. Put in a pan where the meat was fried and slightly let the vegetables until transparent.
4. Wash the apples, core with the seeds and cut them into slices. Add apples to the pan with vegetables, sprinkle with sugar and mix. Simmer all together until sugar begins to caramelize. Pour in cold water and add honey. Stir again. As soon as the water boils, remove from heat.
5. Put onion-apple mixture on a piece of meat and pour the remaining syrup.
6. Place the mold in an oven preheated to 170 C for an hour and a half. Cut the prepared meat into slices, put on a serving dish and pour onion-apple mixture.
Recipe 2. Meat baked with a piece in foil in a slow cooker
Ingredients
800 g of beef;
20 ml of sunflower oil;
coarse salt;
spices for meat.
Cooking method
1. Wash a piece of beef under running water, wipe with a paper towel and cut off films, streaks and excess fat. Sprinkle a cleaned piece of meat with spices and salt. Rub the spices thoroughly into the meat.
2. Lubricate the meat with a silicone brush with any vegetable oil. This will increase thermal conductivity and allow heat to be distributed evenly. Leave the meat to marinate for at least half an hour.
3. Wrap the meat tightly in three layers of foil so that during the baking process, the released juice does not leak.
4. Place the meat in the bowl of the multicooker. Turn on the baking mode. Set the timer for an hour. After the beep, leave the meat for another half hour in the "Heating" mode. Remove the prepared meat, unfold the foil and cut the beef into thin slices.
Recipe 3. Meat baked with a piece in a sleeve in mustard sauce
Ingredients
one and a half kilogram piece of meat;
four cloves of garlic;
80 g mayonnaise;
50 g mustard;
a bunch of lettuce leaves.
Cooking method
1. Wash a piece of pork or beef under a faucet, dry it with a napkin and remove any excess. Make small cuts on the piece with a sharp knife. Transfer meat to a deep bowl.
2. Put in a separate cup mayonnaise, garlic and mustard, passed through a press. Salt and mix well until smooth. Grease a piece of meat with the resulting sauce, trying to get the marinade into the cuts. Leave the meat in the refrigerator for two hours.
3. Put the pickled meat in a sleeve and tie it tightly on both sides. Transfer the sleeve with meat to a heat-resistant form. Send it to the oven and bake a little more than an hour at a temperature of 200 C.
4. Remove the prepared meat from the oven, cut the sleeve and remove it. Put the form with the meat in the oven for another quarter of an hour to make it brown. In this case, pour sauce over it a couple of times. Remove the meat, cut it into slices, arrange on a serving platter and pour the sauce.
Recipe 4. Meat baked in a piece in the oven with juniper
Ingredients
a kilogram piece of meat;
vegetable oil - 50 ml;
large onion;
meat broth - half a liter;
large carrots;
salt;
juniper berries - 10 pcs.;
black pepper;
allspice - five peas;
bay leaf - 2 pcs.
Cooking method
1. Preheat the oven to 150 C.
2. Wash a whole piece of meat, clean from films, excess fat and veins. Dip it with a paper towel and rub it on all sides with pepper and salt.
3. Put on the fire a form in which you will bake the meat, pour in the oil and warm it well. Put a piece of meat in the form and fry it on both sides until light golden brown. About seven minutes each.
4. Peel vegetables, wash under running water and dry. Chop the onion with thin feathers. Chop the carrot diagonally into thin slices. Wash the juniper berries. Cut half so that they give off their aroma.
5. Transfer the vegetables to the meat, cover the pan and simmer for another ten minutes over low heat. Pour in the broth, add spices and lay the bay leaf. Try the broth for salt, if necessary, salt. Cover again and send the meat to simmer in the oven for five hours. Every hour, take the meat out of the oven and turn it over. Shortly before cooking, remove the lid so that the meat is browned. Cut the prepared meat into slices, put on a serving plate and pour the vegetable sauce.
Recipe 5. Meat baked in a slice in milk
Ingredients
pork neck - 1 kg 200 g;
milk - 700 ml
Marinade
olive oil - 100 ml;
two pinches of black pepper;
white wine vinegar - 30 ml;
salt - 7 g;
garlic - two cloves;
juniper berries - a tablespoon;
rosemary - a twig.
Cooking method
1. In a baking dish, mix vinegar with oil. Peel and pass the garlic cloves through a garlic squeezer, add it to the mixture of vinegar and oil. Put rosemary and juniper berries here. Season with pepper and salt. Mix everything until smooth.
2. Wash the pork neck and soak it with a paper towel. Put a piece of meat in the marinade and turn it several times so that it completely covers the meat. Cover the container with foil and remove for a day in the refrigerator. Turn meat three times a day.
3. One hour before cooking, remove the pork from the refrigerator. Preheat the oven to 180 C. Pour the contents of the container with milk and put in the oven to bake for an hour. Then increase the temperature to 200 ° C and bake for another 20 minutes, periodically pouring meat around the sauce. In the baking process, the sauce should become thick. Cover the prepared pork with foil and leave for a quarter of an hour. Get the meat and cut into slices. Strain the sauce and pour chopped meat on it.
Recipe 6. Meat baked with a piece of mushroom mince in the dough
Ingredients
minced mushroom
champignons - 750 g;
freshly ground pepper;
shallots - two heads;
olive oil - 50 ml;
garlic - 4 cloves;
butter - 50 g;
dry white wine - 100 ml;
thyme - two branches.
For meat
one and a half kilogram piece of beef tenderloin;
two pinches of sea salt;
olive oil;
two eggs;
black pepper;
bacon - 12 thin slices;
puff pastry - 500 g;
Dijon mustard - 50 g;
some flour.
Cooking method
1. Peel and chop the shallots and garlic. Put garlic, peeled mushrooms, onions and thyme leaves in the capacity of the combine. Grind everything in a pulsating mode to a homogeneous mass.
2. Pour olive oil into a frying pan with a thick bottom, add cream to it and melt over moderate heat. Transfer the mushroom mass to the pan, pour the wine and fry for ten minutes, until almost all the liquid has evaporated. Season with pepper and salt. Turn off the fire and cool.
3. Wash a piece of meat, dry it with a napkin and dress it with cooking string. Sprinkle meat with olive oil, pepper and sprinkle with salt. Fry beef in a hot pan until golden brown on both sides.
4. On a piece of cling film lay out the slices of bacon in the form of a rectangle. Put the mushroom stuffing on the bacon with an even layer and sprinkle with thyme leaves. Cool the beef, cut the twine and grease a piece of Dijon mustard. Wrap a piece of meat in bacon with minced meat, trying to do it as tightly as possible. Wrap the ends of the film and send the meat for half an hour in the refrigerator.
5. Preheat the oven to 220 C. Press the table with flour and roll puff pastry on it. Remove the beef, carefully remove the film and put it in the center of the rolled dough. Grease the edges with a beaten egg. Wrap the meat in the dough so that there is no air left between them. Grease the surface of the dough with an egg and sprinkle with sea salt. Bake in the oven for forty minutes. Finished meat cut into thick slices.
A piece of baked meat - chef tips and tricks
It will be better if a small layer of fat is present on a piece of meat, this will give it juiciness.
To make the meat juicier, pour on a baking sheet or in a form where you will bake the meat with a little water.
Use fresh meat for baking, it will turn out much tastier than frozen.
Bake lean meat only in sauce or foil, otherwise it will turn out dry.
