Meat pieces in the oven. In the oven, meat dishes

It will be useful for novice cooks to take note of how to make meat juicy and appetizing. But this process can be elevated to the rank of art! Meat is prepared both outdoors and at home. To get an unsurpassed dish that is not ashamed to be served on a dinner or holiday table, you should familiarize yourself with many nuances: from the quantity and freshness of the products to the use of seasonings, sauces, the total duration of cooking, etc.

How to bake meat in the oven in foil

Meat baked in foil has already become familiar to lovers of home cooking. Recipes are common and quite high quality. Dishes under metal foil bring the result closer to cooking in a Russian oven, on a fire or on a charcoal grill. Any meat will turn out delicious: pork, beef, turkey, rabbit, chicken.

The product must be wrapped correctly, for this, pieces of meat are placed in the middle of the foil sheet and folded with the edges to the top so that the juice does not flow out through the holes. If the sealed foil inflates when heated, then make small ventilation holes with a toothpick for a free flow of air.

The cooking time depends on the temperature in the oven. At 400°C, 15-30 minutes is sufficient. for 1 kg. At 200°C - 1.5 hours.

How to bake meat in the oven - pork in foil

Recipe Ingredients:

• Pork (tenderloin) - 2 kg.
• White wine (apple juice) - 500 ml.
• Garlic - 6 a.
• Black peppercorns - 6 pcs.
• Bay leaf - 4 pcs.
• Salt - to taste.

Cooking process:

• The marinade is being prepared: white wine, 0.5 tsp is mixed in a plastic bowl. salt, bay leaf, black pepper, chopped garlic cloves.
• Next, the meat is cut into pieces of 500 g and mixed with marinade. Insist in a cold place for 4 hours.
• At the end of the time, remove the pork from the liquid and wrap each piece in a separate sheet of foil. Preheat the oven to 200°C and place the meat on a baking sheet. After 1 hour, check the meat for readiness. Approximate time: 1.5 hours
• Do not bake too long so that the meat does not dry out. If the oven is not equipped with a thermometer, then the main sign of the readiness of the product will be the flowing juice and a golden crust.

How to bake meat in the oven in a glass mold

The glass form is simple and convenient, the baking process itself is clearly visible through the walls. The mold is used together with a glass lid or, in its absence, combined with food foil. Cookware is heat-resistant and ecological and reusable. The nuances of cooking in glass: they are placed in a cold oven in order to avoid cracks, sunflower oil is poured onto the bottom to prevent the dish from burning, or water if frying is not needed.

How to bake meat in the oven - pork in a mold

Recipe Ingredients:

• Pork - 3 kg.
• Lemon - 2 pcs.
• Light beer - 1 b.
• Garlic - 3 s-ka.
• Butter - 170 g.
• Ground cumin - 2 tbsp.
• Ground black pepper - 0.5 tsp
• Ground turmeric - 2 tbsp.
• Salt - 1 tbsp.

Cooking process:

• First, make the marinade. Mash the garlic in a garlic press, mix with cumin, black pepper, and salt.
• Rinse the pork meat, blot dry with paper towels, if possible, divide into portions of 500 g. The pieces are rubbed in the marinade. Also add chopped or squeezed lemons and a bottle of beer to the composition. Leave for a day in the refrigerator.
• Preheat the oven to 200 ° C, put the pork on a glass dish. The marinade is added during the process. Bake meat for 30 minutes.
• Next, melt the butter and add turmeric, pour with melted butter. This mixture gives the dish an appetizing crust.
• Reduce the temperature to 175°C and bake for 1.5 hours. Add the marinade in the process. The cooked dish should be juicy. You can add zest by smearing the surface with honey for 10 minutes. until the end.

Using the example of pork, it is clear that cooking meat in the oven is very simple. This is an alternative to a gas stove that retains all the vitamins. Mushrooms, potatoes, vegetables, hard cheese and even honey are added to the dish! For baking, it is better to take pieces without bones. The sharpness is increased by seasonings, and the fibers are softened with marinades. The option is convenient if it is not possible to go to the country house for a traditional barbecue.

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How do we cook pork in the oven

We need:

• Pork - about 1 kg
• Garlic - 8-12 cloves
• Salt (preferably coarse, without iodine) - to taste
• Pepper and spices - to taste

We most often use salt, ground black pepper, red paprika and - according to the mood - a dried mixture of ground Italian herbs. All ingredients are easy to buy in the nearest supermarket.

Preparation of meat - on the strength of 15 minutes.

Rinse the pork tenderloin thoroughly under running cold water. We carefully dry it (!) And arm ourselves with a convenient sharp knife.

We make small and frequent cuts in depth - over the entire surface of the pork.

In these cuts we will push the pieces of garlic. To do this, cut each clove lengthwise - in half. The long, sharp pieces are ideal for easy stuffing!

Mix the spices with salt and rub the meat over the entire surface - on both sides.

You can additionally prick the meat with a fork, then the spices will penetrate even more evenly.

Baking - an average of 1.5 hours per 1 kg of meat.

It remains to wrap the pork in foil and bake in the oven. Let's follow grandmother's advice:

1 kilogram of meat is baked for an average of 1.5 hours. If you want to dry the fried crust, in the last 10 minutes of baking, open the foil on top.

As you can see, baking pork meat in the oven using foil is not a troublesome task, and the result will always be juicy and fragrant.

The secrets of choosing pork, marinades and fillings

Fresh pork has several characteristics. Pink, uniform, not dark color, almost dry surface, elastic texture (does not leave a dent when pressed with a finger), fresh smell similar to the smell of milk, no ammonia, milky white fat. Marbling is very desirable for the neck (i.e. fat is distributed in the thickness of the meat, and not just on the surface).

It is quite juicy to bake in the oven any piece of pork. Yet it is worth remembering that the most profitable places- this is the neck, the inside of the ham and the tenderloin.

When baking in foil, fat from pork can not be cut off. It will always be possible to do this. From the high temperature, the fat will either melt into juice, or become very softened. In general, meat baked in the oven is quite appropriate in the diet of those who follow the figure: by removing fat after baking, we get high-quality protein, without synthetic additives, frying in oil and excess carbohydrate breading that absorbs fat.

Have you decided to pre-marinate the pork?

Use the ingeniously simple onion method:

• We combine onion gruel (chopped on a blender 2-3 onions), vegetable oil (2-3 tablespoons), mustard (1 tablespoon) and spices (dry, ground). We rub the already stuffed piece, put it in a deep bowl and tighten it with a film. We send it to the refrigerator - for 5-6 hours.

Of course, you can always simply smear a piece with mayonnaise if you are not bored with its taste.

How to cook meat in the oven to please your family and friends with a pleasant taste? To do this, you can use our recipes. Surely one of them will be to your liking.

How to cook meat in the oven delicious

1. For baking, take only fresh, young meat of the highest quality.
2. Lamb and beef take the longest to bake, followed by pork and veal.
3. To add flavor and juiciness, stuff the meat with garlic or lard.
4. If you previously marinated the meat in the refrigerator, then take it out an hour before cooking. In this case, the temperature between the middle and the surface will equalize, and the meat will be fried evenly.
5. To keep lean meat juicy, bake it in sauce so it doesn't get dry.
6. If you bake meat without marinade, then you do not need to salt it in advance, since the salt will draw all the juice out of it.
7. The meat is baked over medium heat for 15 to 25 minutes.
8. If the meat is baked without sauce, without a dough wrapper, foil or parchment, then it must be placed in the oven and baked for the first 15 minutes at a temperature of 220 degrees, and then set the temperature from 160 to 200 degrees.
9. Before serving the baked meat on the table, hold it under a towel or in foil.

How to cook meat in the oven recipes

French meat.

Ingredients:
- veal tenderloin - 520 g
- dry ginger
- cheese - 320 g
- mayonnaise
- salt pepper
- Philadelphia cheese - 100 g
- a clove of garlic - 3 pieces
- onion - ½ head
- bunch of spinach
- basil leaves
- corn or olive oil - a couple of tablespoons

Cooking:
1. Rinse the veal tenderloin, dry it, cut into portions.
2. Take cling film, put on each piece. Beat the meat directly in the film with the smooth surface of the hammer.
3. Prepare the marinade: put garlic, parsley, bay leaf, a little ginger in a mortar, grind.
4. Add salt, pepper, olive oil, stir.
5. Put the cooked meat on a plastic bag, pour the marinade into it, tie the bag, stir, leave for half an hour.
6. Grate the cheese, chop the spinach.
7. Pour olive oil into a frying pan, put crumbled Philadelphia cheese, heat over low heat.
8. As soon as the cheese begins to melt, sprinkle it with spinach, salt, cover with a lid.
9. Preheat the oven to 180 degrees.
10. Put the meat out of the bag on a baking sheet with foil, grease with mayonnaise, put cheese and spinach. Make sure that each of the pieces is strewn with cheese. Send the meat to the oven, bake for 25 minutes. Turn off the oven, leave the meat for ten minutes.
11. After ten minutes, put the meat on a serving plate, garnish with basil leaves.

How about you?

Meat baked with pineapple.

Ingredients:
- champignons, lean pork - 500 g each
- cheese or feta cheese - 200 g
- hard cheese - 255 g
- sour cream - 420 g
- onion - 2 pieces
- basil
- butter
- flour
- dry ginger
- black pepper
- a pineapple

Cooking:
1. Cut the meat into slices, beat each of them, sprinkle with ginger, roll in flour.
2. Pour olive oil into the pan, fry each piece.
3. Salt the fried meat.
4. Cut onions and tomatoes into rings, champignons into slices, fry.
5. Prepare the sauce: mash the cheese with a fork, add black pepper, marjoram, basil, stir, pour sour cream into it, stir again.
6. Heat the oven to 180 degrees, grease the mold with oil, put the onions in the first layer, the meat in the second, the mushrooms in the third, the onions in the fourth, the tomatoes in the fifth and the pineapple circles in the last.
7. Grease each layer with cheese, put in the oven for half an hour.

How to cook meat in the oven recipe with photo

Meat with potatoes baked in the oven.

Ingredients:
- potatoes - 6 pieces
- meat - 355 g
- salt pepper
- mayonnaise
- cheese
- parsley, basil

Cooking:
1. Cut the meat into slices, add salt, add pepper, set aside to marinate.
2. Peel potatoes, cut into slices, sprinkle with seasoning intended for potatoes. If there is no such seasoning, then sprinkle the potatoes with sweet seasoning and pepper.
3. Heat the oven to 180 degrees, put pieces of meat on the bottom of the baking sheet, grease with mayonnaise, put chopped potatoes on top, bake for half an hour in the oven. Ten minutes before the end of cooking, sprinkle the potatoes with cheese.
4. Sprinkle the finished dish with basil and parsley.

How about you?

Meat in the oven, cooked in pots.

Ingredients:
- potatoes - 9 pieces
- pickled cucumber - 2 pieces
- champignons - 260 g
- veal or pork - 520 g
- carrots - 2 pieces
- salt pepper
- a clove of garlic - 3 pieces
- Dill
- vegetable oil

Cooking:
1. Cut the prepared meat into pieces.
2. Cut the mushrooms into 4-6 pieces.
3. Finely chop the garlic, dill, mix immediately.
4. Cut the pickled cucumber into cubes, cut the onion into rings.
5. Pour vegetable oil into the pan, fry the onion there.
6. Peel the potatoes, cut into large strips or small cubes.
7. Take the pots, lay them out in layers: first lay out the pieces of meat mixed with pickles, then mushrooms, garlic and dill, then potatoes, pour vegetable broth, salt, pepper, lay out a layer of sour cream.
8. Sprinkle with grated cheese.
9. As soon as the oven has warmed up to a temperature of 180 degrees, close the pots with lids, put them in the oven for one hour.

Photo recipe how to cook meat in the oven

Meat in pots with beans.

Ingredients:
- lamb - 1 kilogram
- carrots, tomatoes - 2 pieces each
- green beans - 200 g
- eggplant - 1 piece
- shallots - 10 pieces
- butter - 5 tablespoons
- Dill
- salt, black pepper

Cooking:
1. Cut the lamb into pieces, put on the bottom of the pot, pepper, salt.
2. Cut the tomatoes into slices, beans into 3 cm pieces.
3. Peel the eggplants, cut lengthwise into 4 pieces.
4. Cut the peeled potatoes into large pieces.
5. Put the vegetables in this order: first of all, meat, then beans, eggplant, lightly salt and pepper. Put the pepper, shallot slices, tomato rings. After that, potatoes and again tomatoes, salt, pepper, sprinkle with chopped dill, add 100 ml of water.
6. Close the pot with a lid, send it to the oven at 180 degrees.
7. After a couple of hours, serve the dish on the table.

Meat in foil.

Ingredients:
- garlic clove - 3 pieces
- pork - 820 g
- salt
- coarse black pepper
- vegetable oil
- mayonnaise
- paprika
- basil
- sprigs of rosemary

Cooking:
1. Prepare the marinade: pour vegetable oil into a bowl, grind garlic in a mortar, add a few drops of oil, basil, parsley leaves, salt, pepper, any other spice for meat. Grind the entire contents of the mortar, transfer to vegetable oil.
2. Take a piece of meat, wipe dry, make punctures. If the meat is dry, stick pieces of bacon into the punctures. Wipe the meat with the resulting marinade, wrap in cling film, and refrigerate.
3. Preheat the oven to 180 degrees.
4. Remove the film from the pieces of meat, wrap in foil, place in the oven for a couple of hours.

Step by step photo recipe how to cook meat in the oven

Meat with mushrooms in the oven.

Ingredients:
- a piece of pork - 1 kilogram
- flour
- pepper
- salt
- mushrooms - 200 g

Cooking:
1. Rinse the prepared piece of meat thoroughly, dry it.
2. Pour salt and pepper into a plate, stir, rub the meat with this mixture on both sides.
3. Cut the champignons into halves, put them on top of the mushrooms.
4. Wrap the edges of the foil up, add the rest of the mushrooms, place on a baking sheet.
5. Heat the oven to 220 degrees, send the meat into it for an hour and a half.
6. Remove the meat from the tray, turn on the "top heat" and the maximum temperature.
7. Unfold the meat, put it on a baking sheet, send it back to the oven for five minutes until it is browned.
8. Prepare the sauce: a tablespoon of flour, fry it, add the juice from the meat in a stream, with constant stirring, bring it to a thickening.

Do not deny yourself the pleasure of trying and.

Meat in the oven with tomatoes.

Ingredients:
- tomatoes - 3 pieces
- tenderloin of pork, beef, veal - 800 g
- hard cheese cheese - 255 g
- coarse ground pepper
- spicy mustard - 5 teaspoons
- water
- salt

Cooking:
1. Take a meat tenderloin, make transverse cuts, rub well with salt, red paprika, pepper, brush with mustard on top, add 50 g of water, put in the refrigerator overnight.
2. In the morning, cut the tomato rings, cheese - cut into slices.
3. Put the meat on the foil, put the slices of tomato and cheese into the cuts.
4. Heat the oven to 180 degrees, wrap the meat in foil, send it to bake for one hour.
5. Wrap the meat in foil in two layers.
6. After an hour, take out the meat, unfold it, place it on a baking sheet, turn off the “top heat”, leave it in the oven for five minutes.
7. Put the finished meat on an elongated serving plate, garnish with herbs.

You will also like it.

Stuffed meat.

Ingredients:
- veal or pork - 800 g
- mushrooms - 170 g
- garlic clove - 6 pieces
- carrot
- parsley
- bulb
- salt, paprika, pepper
- pickled peas - 25 pieces

Cooking:
1. For the preparation of the roll, it is better to use the rib part.
2. Disassemble the meat, beat it well, salt, pepper, wipe with a mixture of butter and paprika, set aside for marinating.
3. Prepare the filling: chop mushrooms, carrots, onions, put in a pan, add salt, pepper, simmer for five minutes.
4. Boil the eggs in a separate saucepan, peel them, cut into eight pieces.
5. Salt, pepper the minced meat, pour over the fried mushrooms, carrots and onions, mix thoroughly until a soft, uniform consistency is obtained.
6. Take the meat, lay it on the work surface.
7. Step back 6-7 cm, lay out the filling along. Place pickled peas and an egg on top of the meat. Carefully wrap the roll, give the same shape. Wrap the edges of the roll like cabbage rolls, chip off with a toothpick.
8. Preheat the oven to 170 degrees.
9. Pour vegetable oil into a baking sheet, put in the oven for an hour.
10. Put the dish on a paper towel, let it cool, cut into portions.

Meat in the oven is probably the most convenient way to cook. Firstly, saving time and effort, because you do not need to stand over the stove and make sure that the dish does not burn. Secondly, when baking in meat, useful substances are better preserved, and it turns out to be much tastier, juicier and softer.

There are several ways to roast meat in the oven. A piece of meat can be baked on a baking sheet, making sure that it does not dry out, pouring over it with the secreted juice and fat. At the same time, meat in the oven can be breaded in breadcrumbs or herbs. Meat in dough is very tasty - an old Russian recipe, according to which meat is wrapped in dough and baked at a not too high temperature. The meat inside the dough cocoon is stewed in its own juice, however, with this method you will not get a golden crust. Roasting in a special form also allows you to preserve the juiciness of the meat, and most importantly - you get a delicious crust. Meat can be baked in foil or a roasting sleeve. All these methods have one positive thing in common: you just put the meat in the oven and go about your business. And if it is also in foil, then you are free even from the need to water the meat.

For baking, meat of the 1st grade is used - tenderloin, thin and thick edge. The meat must be freed from bones and tendons, washed and dried. Meat for roasting should be chilled. Why not freeze? Water expands when it freezes, which means that the fibers in the meat break when deep-frozen. When thawed, juice flows out of the meat, it becomes dry and hard. You can try to salvage the situation by putting the frozen meat on the bottom shelf of the refrigerator and letting it thaw as slowly as possible, but there is still nothing better than a piece of chilled meat.

The dough for baking can be puff, shortbread and rich. Baking in the dough is also good because the meat can be prepared, wrapped in dough and frozen, and then cooked as needed. Thus, you can freeze, say, cutlets or portioned pieces. You can wrap meat stuffed with mushrooms or pâté in the dough. It will turn out a ceremonial weekend dish that can surprise the most demanding gourmets!

The filling can be very different, the main thing is that it is in harmony with the taste of the meat. Mushrooms are perfect for any type of meat. To prepare the filling, fry finely chopped mushrooms in melted butter until the liquid has completely evaporated, while starting to fry over high heat, and then reduce it. You can add garlic, onion, parsley, ham, sour cream and herbs to mushrooms. For stuffing beef, finely chopped liver can be added to mushrooms.

You can make your own chicken or duck liver pate. To do this, fry 100 g of the liver in butter until it hardens and cool. Grind in a blender or pass through a meat grinder (in a blender it is better, as the pate will turn out more tender). Mix the resulting mass with 50 g of softened butter and 1 tbsp. dried bread crumbs, salt and pepper. If you want to stuff a piece of pork, then add a little unsoaked dried apricots, a baked apple and parsley to the pate.

In order to stuff the meat, take a sharp thin knife, stick it into the pulp and, without pulling it out, put half a garlic on one side and a carrot plate on the other. The more often you stuff a piece of meat, the tastier it will turn out in the end. You can stuff the meat with strips of bacon. Place a strip of bacon between the carrots and garlic. Garlic, carrots and bacon can be rolled in finely chopped herbs.

Meat in the oven can be made softer and more flavorful with a conventional disposable syringe with a thick needle. Prepare a solution for injection: dilute 1 tsp in a glass of boiled water. salt, ½ tsp black pepper and a whole head of minced garlic. Let the resulting solution stand for about 20 minutes. Strain through cheesecloth, squeeze and inject the solution with a syringe into a piece of meat. Hold it for half an hour, then set to bake.

The meat is very tasty as a whole piece, cut into plates, between which slices of cheese are inserted. And if you put potatoes in a foil or baking sleeve along with meat, you get a delicious side dish. Before baking, meat can be marinated in lemon juice, wine, beer or kefir. The surface of the meat can be smeared with adjika, only real, Georgian. The aroma is amazing! As you can see, there is room for fantasy to unfold. It's about the recipes.

Pork in spicy breading

Ingredients:
1.5 kg pork loin,
2 tsp mustard,
2 tsp honey.
Spices:
a mixture of peppers, mustard seeds, coarse salt, garlic, ground nuts (any, you can mix), cloves, dry pomegranate.
Sauce:
200 g lingonberries,
½ stack brown sugar
2-3 oranges
1 tbsp flour.

Cooking:
Wash the loin, pat dry and stuff with garlic. Mix mustard with honey well. Grind all the spices in a mortar, except for the cloves. Lubricate the meat with a mixture of mustard and honey, then sprinkle generously with spices, and stick the cloves in a checkerboard pattern over the entire surface. Wrap meat in foil and leave at room temperature for 1 hour. Then put the baking sheet with the meat in the oven, preheated to 180-200 ° C, for about 1.5 hours. 10 minutes before cooking, open the foil, put a couple of sprigs of rosemary and bake until golden brown. For the sauce in a saucepan, melt sugar over low heat, pour in the juice from one orange and wait for it to boil. Add lingonberries, boil and put orange pieces into the mixture, boil a little and remove from heat.

Ingredients:
1.5 kg pork,
2 liters of dark beer,
1 yolk,
garlic,
ginger,
pepper,
salt.

Cooking:
Rub a piece of pork with salt and pepper, stuff with halves of garlic. Pour 1.5 liters of beer into the pan, put the meat in it and cover with a lid of a smaller diameter than the pan. Place a weight on top to submerge the meat in the beer and leave for 1-2 hours at room temperature. Pour 1-2 cm of beer into a deep frying pan, put meat in it and place in the most heated oven for 15 minutes. then reduce the heat to medium and roast the meat for 1.5 hours. Baste the meat with beer frequently, about once every 10-15 minutes, and for the last time, baste it with a mixture of beer, yolk and ginger. Turn on the heat for a maximum of 2-3 minutes so that the meat is browned.

Ingredients:
1.5-2 kg of pork,
2 cloves of garlic
1 tsp cumin,
spices, salt, pepper - to taste.
"Coat":
1 stack beer,
½ stack water,
salt pepper,
1 tbsp olive oil,
flour.

Cooking:
Boil 2-3 liters of water, cool, salt well. Soak the meat in this solution for 2 hours. Then dry the pork and prick deeply with a knife in 15-20 places. Prepare a mixture of crushed garlic, pepper, cumin and your favorite seasonings, rub a piece of meat with it. Make a “fur coat”: mix beer and water, add ginger, salt, pepper and oil, mix and add enough flour to make a thick dough like putty. With oiled hands, spread the dough over the surface of the meat so that there are no open spaces. In an oven preheated to 200 ° C, place a baking sheet with meat, and under it - a deep container with water. Sprinkle the surface of the dough periodically with water. Watch the process, and if the dough burns, cover it with foil or baking paper moistened with water. The meat cooked in this way becomes tender and fragrant, and the “fur coat” can be eaten - it absorbs all the juices.

Beef in the "sleeve"

Ingredients:
700 g beef,
2 tbsp salt,
2 tbsp lemon juice
1 tsp Sahara,
pepper, bay leaf, garlic, mustard, vegetable oil - to taste.

Cooking:
Dissolve salt, sugar and lemon juice in 1 liter of boiled water and dip a piece of meat into the solution. pierce a large piece in several places with a knife. The brine should cover the meat completely. Add a few peppercorns and bay leaf. Place a smaller plate than the saucepan on top and place a weight on top. Leave to marinate for 12 hours at room temperature. Then dry the meat and spread it with a mixture of mustard, pepper and vegetable oil. Stuff with garlic cloves and leave for half an hour. Then put the meat in the roasting sleeve, tie one end of the sleeve tightly, squeeze the air out of it, pour about 100 ml of water inside and tie the other end just as tightly. The distance from the meat to the ends of the sleeve should be at least 15 cm. Remember that the sleeve inflates strongly during baking, so place the meat in the center of the baking sheet and not very high so that the inflated sleeve does not touch the walls of the oven. Place the baking sheet with the meat in the oven, preheated to 180°C. As soon as you see that the water inside the sleeve boils, reduce the heat to 150-120 ° C and roast the meat for 80 minutes, then turn off the oven and leave the meat for another 20 minutes. The beef becomes soft and aromatic and is delicious both hot and and cold.

Ingredients:
1 lamb leg
900 g puff pastry,
2 cloves of garlic
2 sprigs of rosemary
1 egg
2-3 thick lavash cakes,
parsley.

Cooking:
Remove the thigh bone from the lamb leg, leaving the drumstick. Cut off excess fat, make a few cuts in the meat and stuff the leg with garlic and rosemary. Pepper well. Roll out the defrosted dough into a triangular layer and place your foot on it with the flat side down. Cover the meat with pita bread and wrap in dough. Leave the bone sticking out. Moisten the edges of the dough with water and pinch the seams tightly. Turn over (lavash cakes will be at the bottom), make 2 holes for steam to escape. Lubricate the surface of the dough with a beaten egg and place in an oven preheated to 230 ° C for 15 minutes. then reduce heat to 190°C and bake for 1.5 hours. If the dough starts to burn, cover it with foil. Serve garnished with chopped parsley.

Ingredients:
400 g yeast puff pastry,
1 kg pork
1 onion
500 g champignons,
1 egg
1 tbsp vegetable oil,

Cooking:
Cut the onion into small cubes and fry in vegetable oil until golden brown. Add sliced ​​mushrooms to the onion, mix and season with salt. Fry, stirring constantly. Rinse and pat dry a piece of pork and make an incision in it. Salt, pepper and stuff the meat with onion and mushroom filling. Wrap the meat in the rolled out dough and bake in the oven, preheated to 180°C, until done. If the dough starts to burn, cover it with foil or baking paper dipped in water.

Ingredients:
1.5-2 kg pork neck,
1-2 lemons
1-2 bulbs
200-300 g of hard cheese,
salt, black ground pepper - to taste.

Cooking:
Rinse an even piece of the neck and dry it. Cut the lemon and onion into thin circles, cut the cheese into thin slices. Cut the meat into slices 1 cm thick, without cutting all the way through, that is, the slices should be joined at the bottom. Rub the salt and pepper mixture on the outside and inside of the meat. Insert a circle of onion, a circle of lemon, a slice of cheese into each slot. Squeeze tightly and wrap with foil in several layers. Place in the oven preheated to 180-200°C for 40 minutes. Serve hot, whole, cut into portions on the table.

Festive roll in foil

Ingredients:
1-1.5 kg of pork,
500 g champignons,
½ stack walnuts,
100 g fresh pork fat,
100-150 g of hard cheese,
salt, pepper - to taste.

Cooking:
Boil mushrooms until tender. Chop the walnuts. Wash the piece of meat and pat dry. Then, with a sharp knife, begin to cut the meat from its wide side into a layer 1.5-2 cm thick, moving in a spiral. As a result, you should get a meat layer, as if you unfolded it. Beat off the layer, salt, pepper. Lay thin slices of bacon on the meat, sprinkle with grated cheese, put a layer of boiled mushrooms, and on them - a thin layer of nuts. Roll the meat into a roll, wrap tightly in foil and put in the oven with a slight heat for a couple of hours.

Bon Appetit!

Larisa Shuftaykina

Step-by-step recipes for tender meat slices in the oven with herbs, "in Greek" and in pots

2017-10-13 Irina Naumova

Grade
prescription

5003

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

13 gr.

carbohydrates

6 gr.

183 kcal.

Option 1: Classic recipe for meat slices in the oven

Even the classic recipe can be prepared in different ways. Most housewives know it by heart. If you are cooking for the first time, follow the step by step recipe. For a traditional recipe, pork neck or ham is ideal. You can take a spatula, but it comes across more veins.

Ingredients:

• pork neck or ham - 1 kg;
• medium-sized potatoes - 6 pcs:
• 3 onions;
• salt - 11 gr;
• pepper - 5 gr.
• seasonings for meat as desired.

Step by step recipe for cooking meat slices in the oven

Rinse the meat under cold water, put it on a cutting board and cut across the grain into medium-sized pieces, then into several more servings - we need small pieces.

Now put the meat in a small saucepan, salt and pepper. If you have a favorite seasoning for pork - add them, but a little - half a teaspoon.

We clean the onion, cut off the base, cut into thin half rings and pour into the meat, mix. The meat should rest a little.

While the meat is marinating, peel and wash the potatoes. Cut off a small piece of the sidewall, put the potatoes on it and cut into circles, about half a centimeter. You can also cut into slices, as for Idaho potatoes.

The oven must be preheated to 200°C.

Place foil or parchment paper on a baking sheet. Visually divided into two parts. On one half lay out pieces of meat with onions, on the second potatoes. Salt the potatoes and sprinkle with a little pepper.

Bake for 45-50 minutes.

Note to the owner:

If you want to make the meat more spicy, marinate it in advance, for about 1-2 hours.

If desired, you can mix mayonnaise and cheese and grease all the ingredients before baking.

Option 2: Meat slices in the Greek oven

For this recipe, we will take lamb, bake it with potatoes, onions, garlic and cherry tomatoes. Be sure to use herbs.

Ingredients:

• lamb - 500 gr;
• young potatoes - ½ kg;
• onion - 300 gr;
• cherry tomatoes - 200 gr;
• a head of garlic;
• lemon - 1 pc:
• olive oil. - 30 gr;
• sprig of thyme - 10 pcs;
• sprig of rosemary - 5 pcs;
• salt - 1 tsp;
• pepper - on the tip of a knife.

How to cook

Separate the lamb meat from the bones, cut into medium-sized pieces.

If the potato is young, just wash it and wipe it with a hard kitchen sponge, you do not need to remove the peel. If the potatoes are ripe, the skin must be cut off. Cut the potatoes in half or quarters depending on the size of the potatoes. All chopped ingredients should be about the same size.

We clean the onion and garlic.

Wash the lemon and cut into 8 pieces.

Take half of the lemon slices and squeeze the juice, mix with olive oil.

Now we need a baking dish, put lamb, potatoes and onions in it. You can pre-mix. Top with olive oil mixed with lemon juice. Put in the lemon slices.

Peeled garlic needs to be crushed a little with the flat side of the knife and put to meat and vegetables.

We put half the sprigs of thyme and rosemary, salt and pepper.

We make a lid from foil, close the mold. We put in the oven for 45 minutes at a temperature of 200 °.

While the meat is fried, wash the tomatoes and cut into halves.

After 45 minutes, remove the baking sheet from the oven and remove the thyme and rosemary sprigs. Put the cherry tomatoes and fresh green sprigs that we have set aside. Bake for another quarter of an hour.

Note to the owner: If vegetables and meat do not give enough juice, you can pour in a glass of dry white wine.

Option 3: Meat slices in the oven, baked with eggplant

Tender pork stew with eggplant is a satisfying and easy-to-cook dish. Add some tomatoes, garlic and cilantro.

Ingredients:

• pork - ½ kg;
• eggplant - 2 large;
• medium-sized tomatoes - 2 pcs;
• onion - 1 PC;
• a bunch of cilantro;
• salt and pepper 1 tsp. spoon.

Step by step recipe

Rinse the pork meat, cut into small slices, as for a stew.

We clean the onion from the husk, cut into small squares.

Peel the garlic, cut off the base, chop with a knife.

Wash eggplant, cut into squares and soak in salted water for 20 minutes.

Rinse the tomatoes, remove the base of the stalk, cut into small slices.

Rinse fresh cilantro, chop.

To prepare this dish, take a duckling, put all the ingredients in it, salt, pepper, sprinkle with cilantro. Mix everything thoroughly, cover with a lid.

Cook for 1 hour 30 minutes at 190°.

Before serving, you can put a sprig of greens and a slice of tomato on each plate.

Option 4: Meat pieces in the oven with thyme

Tender slices of pork with baked potatoes - a great holiday dinner. According to the recipe, the potatoes are first boiled, and then added to the meat and baked in the oven. Makes approximately 8 servings.

Ingredients:

• pork (loin) - 2 kg;
• potatoes - 5-6 pcs;
• olive oil. - 40 gr;
• dried thyme - 16 gr;
• seasoning "dried garlic" - 16 gr;
• dry onion seasoning - 11 gr;
• salt - 1 teaspoon;
• pepper - 5 gr.

How to cook

Wash and clean potatoes. If it is large, cut into two parts and cook in salted water for 10 minutes until half cooked.

Drain the water, pour olive oil into the potatoes, sprinkle with half a teaspoon of thyme, the same amount of dried garlic, salt and pepper. Stir so that the oil and spices are evenly distributed throughout the potatoes.

Wash the meat, cut into pieces. Grate with the remaining seasonings, dried onions, salt and pepper.

Preheat the oven to 190 °, put the meat for 45 minutes.

Remove the baking sheet from the oven, spread the potatoes and cook for about 50 minutes more.

When the meat and potatoes are ready, you need to pull the baking sheet out of the oven, cover with foil and let it brew for another quarter of an hour.
Fresh vegetables can be used instead of dried garlic and onions if desired. Then the garlic needs to be chopped or grated, and the onion cut into half rings.

Option 5: Meat in pieces in the oven - kebab in the sleeve

It is not necessary to cook barbecue on the grill or in an electric barbecue. It can also be made in a sleeve in the oven. The meat will be flavorful and crispy.

Ingredients:

• pork (neck, ham, shoulder) - 1 kg;
• a can of tomatoes in their own juice;
• spices for barbecue;
• two bulbs;
• salt - 1 tsp. lodges;
• pepper - 5 gr.

How to cook

First, rinse the meat, cut into portioned pieces for barbecue.

Salt and pepper the pork, add seasoning for barbecue.

Peel the onion and cut into half rings, put to the meat.

We open a jar of tomatoes in our own juice, add all the contents to the meat. Mix everything and marinate the meat for half an hour. It can be longer - the meat will be tastier.

Thread the meat onto skewers or wooden skewers. Alternate onion with pork slices. Tomatoes are added at will, they can simply be put side by side.

We take a sleeve for baking and lay the barbecue in a row. You can’t put it on top of each other, otherwise you won’t get a fried crust.
Multiple sleeves may be used.

We heat the oven to 200 °. Put the sleeves with barbecue on a baking sheet and cook for 40 minutes.

Believe me, no one will distinguish the taste of such a barbecue from that cooked on the grill.

Bonus: Quick Oven Pork Ribs Recipe

To cook meat in the oven quickly, take pork ribs. Preparation of the ingredients will take about 5 minutes, it will take another half an hour to bake.

Ingredients:

pork ribs - 600 gr;

honey - 1 table. lodges;

tomato paste - 50 gr;

sauce "Tkemali" - 50 gr;

salt - 11 gr;

pepper - ½ tsp. spoons.

How to cook:

Wash the pork ribs well, wipe with a towel.

Rub with salt, pepper and any seasonings to taste.

Mix sauce, tomato paste and honey. Brush the ribs thoroughly with the marinade.

We will need a deep baking sheet or any baking dish. Lubricate with oil, put the ribs. Baking temperature - 180 °. Set a timer for half an hour.

Potatoes can be boiled or fried as a side dish.