Meat baked by a piece is the best way to prepare a tasty dish for a festive feast or dinner with family.
Such meat is covered with a golden crust and has an excellent taste.
Hot baked meat is used as an addition to main dishes, and the cooled product can be used to make sandwiches and salads.
Meat baked by the piece - the basic principles of cooking
For roasting use pork, beef, chicken, veal or lamb. To the meat, baked a piece, did not work hard, take the ham, shoulder or neck. A piece of tenderloin should be volumetric in shape, without cartilage, films and veins.
You can bake meat in different ways. Meat, baked in a piece of foil, sleeve or dough is more tender and juicy.
When baking meat in open form in a slow cooker or oven, it may dry out. To prevent this from happening, a piece of meat is stuffed with lard, covered with bacon slices or smeared with animal or vegetable oil.
Before baking the meat with a whole piece, it is washed, dried with napkins and well rubbed with spices or marinated in a special brine.
Meat can be baked with vegetables or mushrooms, which will only benefit the taste of the dish. The finished meat is sliced and served as a snack or addition to a side dish.
Recipe 1. Meat baked with apples
Ingredients
one and a half kilogram 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 honey.
Method of preparation
1. Dry the thoroughly washed piece of meat with a paper towel. Sprinkle it from all sides with a mixture of peppers, rosemary, salt and spices for meat. Using a silicone brush, brush a piece of meat with vegetable oil. Put it in a bowl, cover with cling film and refrigerate for half an hour so that the meat is well saturated with spices.
2. Heat the vegetable oil in the pan. Fry the meat in it on high heat on both sides until crusting. This will keep all the juices inside. Remove the meat from the heat and shift it to heat-resistant form. 3. Peel and wash garlic cloves and onions. Chop onion with fine feathers and chop garlic with garlic crusher. Put in a frying pan, where the meat was fried and slightly add vegetables to transparency.
4. Wash apples, core them with seeds and cut them into slices. Add apples to the skillet with vegetables, sprinkle with sugar and mix. Simmer everything together until sugar begins to caramelize. Pour in cold water and add honey. Stir once more. As soon as the water boils, remove from heat.
5. Put the onion-apple mixture on a piece of meat and pour the remaining syrup.
6. Place the form in an oven preheated to 170C for an hour and a half. Cut the finished meat into slices, put it on a serving dish and pour onion and apple mixture.
Recipe 2. Meat baked in foil in a slow cooker
Ingredients
800 grams of beef;
20 ml of sunflower oil;
coarse salt;
spices for meat.
Method of preparation
1. Wash a piece of beef under running water, wipe with a paper napkin and cut off films, streaks and excess fat. Sprinkle spiced meat with salt and plenty of ground meat. Thoroughly rub the spices into the meat.
2. Silicone brush to grease the meat 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. Meat tightly wrapped in three layers of foil, so that in the process of baking, the released juice does not flow out.
4. Place the meat in the multicooker bowl. Enable baking mode. Timer set for an hour. After the beep, leave the meat for another half hour in the “Heated” mode. Get ready meat, unroll foil and cut beef into thin slices.
Recipe 3. Meat baked in a sleeve in a mustard sauce
Ingredients
one and a half kilogram of meat;
four garlic cloves;
80 g of mayonnaise;
50 g of mustard;
bunch of lettuce leaves.
Method of preparation
1. Wash a piece of pork or beef under the tap, pat dry with a napkin and clean out of all that is superfluous. Make small cuts on the piece with a sharp knife. Put the meat in a deep bowl.
2. Put mayonnaise into a separate cup, let in garlic and mustard. Salt and mix well until smooth. The resulting sauce is abundantly grease a piece of meat, trying to marinade penetrated the cuts. Leave the meat in the fridge for two hours. 3. Put the marinated meat in a sleeve and tie it tightly on both sides. Transfer sleeve with meat to heat-resistant form. Send it to the oven and bake for a little over an hour at 200C.
4. Remove the finished meat from the oven, cut the sleeve and remove it. Put the meat in the oven for another quarter of an hour to brown. At the same time pour a couple of times his sauce. Remove the meat, cut it into portions of chunks, spread out on a serving dish and pour over the sauce.
Recipe 4. Meat baked in a piece with juniper
Ingredients
kilogram of meat;
vegetable oil - 50 ml;
large onion;
broth - half a liter;
large carrots;
salt;
juniper berries - 10 pcs .;
black pepper;
allspice - five peas;
bay leaf - 2 pcs.
Method of preparation
1. Heat oven to 150C.
2. Wash a whole piece of meat, strip off films, excess fat and veins. Dip it with a paper towel and rub pepper and salt from all sides.
3. Put on the fire a form in which you will bake the meat, pour in the oil and heat well. Put in the form of a piece of meat and fry it on both sides until light golden crust. About seven minutes each.
4. Peel the vegetables, rinse and dry. Crumble onion with thin feathers. Carrots chop diagonally into thin slices. Juniper berries wash. Half cut so they give away their flavor.
5. Transfer the vegetables to the meat, cover the form with a lid and simmer for another ten minutes on low heat. Pour in the broth, add spices and place a bay leaf. Try salt on the broth, if necessary, add salt. Cover again and send the meat to stew in the oven for five hours. Every hour, take the meat out of the oven and turn it over. Shortly before the end of cooking, remove the lid so that the meat roasts. Cut the finished meat into slices, place on a serving plate and pour over the vegetable sauce.
Recipe 5. Meat, baked in a piece of 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 - twig.
Method of preparation
1. In a container for baking, mix vinegar with oil. Peel garlic cloves and pass through the garlic press, 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 dip it with a paper towel. Transfer the piece of meat to the marinade and turn it over several times so that it completely covers the meat. Cover the container with a film and put it in the fridge for a day. Three times a day to turn the meat.
3. An hour before cooking, remove the pork from the refrigerator. Heat oven to 180C. Pour the contents of the container with milk and bake in the oven for an hour. Then increase the temperature to 200 ° C and bake for another 20 minutes, periodically pouring meat over the sauce. In the process of baking, the sauce should be thick. Cover the finished pork with foil and leave for a quarter of an hour. Meat get and cut into chunks. Strain the sauce and pour over the sliced meat.
Recipe 6. Meat baked with minced mushroom in dough
Ingredients
minced mushroom
champignons - 750 g;
fresh pepper;
shallot - two heads;
olive oil - 50 ml;
garlic - 4 slices;
butter - 50 g;
dry white wine - 100 ml;
Thyme - two twigs.
For meat
half a pound 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.
Method of preparation
1. Peel and chop the shallots and garlic. Put garlic, peeled mushrooms, onions and thyme leaves in a combine. Grind everything in pulsing mode into a homogeneous mass.
2. Pour olive oil into a thick-bottomed frying pan, add butter and melt over moderate heat. Transfer the mushroom mixture to the pan, pour in the wine and fry for ten minutes until almost all the liquid has evaporated. Season with pepper and salt. Turn off the heat and cool. 3. Wash a piece of meat, pat dry with a napkin and tie it up with cooking twine. Sprinkle meat with olive oil, pepper and sprinkle with salt. Fry the beef in a hot pan until golden brown on both sides.
4. On a piece of food film spread out in the form of a rectangle slices of bacon. Spread evenly on the bacon mushroom minced and sprinkle with thyme leaves. Cool the beef, cut the twine and smear a piece of Dijon mustard. Wrap a piece of meat in bacon with minced mushroom, trying to make it as tight as possible. Wrap the ends of the film and send the meat for half an hour in the fridge.
5. Heat the oven to 220C. Table flush with flour and roll out puff pastry on it. Get the beef, carefully remove the film and put it in the center of the rolled dough. Brush the edges with a beaten egg. Wrap the meat in the dough so that there is no air between them. Dough the surface of the dough with egg and sprinkle with sea salt. Bake in the oven for forty minutes. Cut the finished meat into thick slices.
Meat baked by a piece - tips and tricks from the chef
- It will be better if there is a small layer of fat on the piece of meat, this will give it juiciness.
- To make the meat juicier, pour it 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 be much tastier than frozen.
- Lean meat only in sauce or foil, otherwise it will turn out dry.
