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Meat in foil: how to cook in the oven? Video
Oven-baked meat is much healthier than pan-fried meat. There are many different options for cooking pork and beef, but you should take into account some of the nuances and tricks that will allow you to make the dish unusually juicy, soft and tasty.
How to cook pork in the oven: recipe
Necessary ingredients:
- 800-1000 g pork shoulder
- 2 teaspoons of granular mustard
- 2 tablespoons ghee
- salt to taste
- 1 teaspoon pepper mixture
- molotaâ paprika
- nutmeg
- ground ginger
- coriander
- marjoram
- chili pepper (all spices 1/3 teaspoon each)
- 5-7 cloves of garlic
One of the main signs of meat freshness is its color. Good pork should be pinkish, beef should be confidently red, veal is more like pork, lamb is darker than beef. The meat should be free of foreign stains and shades, mucus. If you put your hand on the meat, it should remain practically dry. Fresh meat bounces when pressed, and the fossa that remains from the finger should immediately flatten.
Wash the pork piece well and pat dry with a paper towel. Make cuts in the shoulder blade with a sharp knife, peel the garlic, cut the cloves into long pieces and insert into the cuts. Mix all the spices and salt in a glass bowl, grate the meat, and top the pork evenly with granular mustard. Wrap a piece of pork with cling film (you can put it in a bowl and cover) and refrigerate for three to four hours (or overnight), during which time the spatula is properly soaked in spices.
Lamb and beef are baked the longest, followed by pork and veal. Only the freshest meat of a young animal (of the highest quality) is suitable for baking. For juiciness and aroma, you can stuff a piece of garlic and bacon
Then put a large skillet on the fire and add the ghee. Fry a piece of meat on both sides until golden brown, about five minutes each. Wrap the pork with foil (shiny side inward) in several layers so that the juices that stand out do not leak out. It is advisable that the meat does not touch the top of the foil, leave about five centimeters of empty space on top for air.
If the meat is marinated in the refrigerator, remove it one hour before cooking. The temperature between the middle of the piece and its surface should be equal, then the meat will be fried evenly
Place the dish with meat in an oven preheated to 180 degrees, bake in the oven for an hour and a half. After the time has elapsed, cut the foil on top and roll in the shape of a boat, put the dish under the grill for five to ten minutes (if you do not have this function, then just put it in the oven on maximum heat), let the pork brown. Wrap the finished meat in foil again, let it rest for fifteen minutes. Then cut the pork baked in foil into portions and serve with rice, vegetables and herbs. You can prepare your favorite sauce for the meat.
The dish is baked over medium heat at the rate of 20-25 minutes for every pound of meat (for medium roast)
How to bake beef in the oven?
Necessary ingredients:
- 500 g pitted beef
- 5 tablespoons olive oil
- 2 teaspoons of mustard
- 2 teaspoons of liquid honey
- 1 tablespoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 0,5 teaspoon red hot pepper
- 2 teaspoons of salt
Wash the beef thoroughly under running water and pat dry with a towel. In a bowl, combine honey, mustard, olive oil, salt and all the spices, and mix all the ingredients well with a whisk or fork. The mixture should be uniform in consistency. Place a piece of meat in a bowl of cooked mustard-honey mixture, carefully coat the beef with marinade on all sides. If possible, put a bowl of meat in the refrigerator overnight (if this is not possible, then leave the meat to marinate at room temperature for two to three hours).
Line a baking dish with double foil and wrap the marinated beef over. For fidelity, you can wrap it in a third layer of foil. Send the form into an oven preheated to 180 degrees for 1 hour and 20 minutes. Then remove the meat, gently unfold the foil (just do not burn yourself with the hot steam) and put it back in the oven for 15 minutes to get a golden brown crust. Leave the meat baked in foil to stand for 15 minutes (otherwise, all the juices will flow out when you cut it). Slice the beef into portions and serve with your favorite side dish or vegetables.
Horseradish sauce is perfect for baked meat. To prepare it, you will need a glass of sour cream (and the fatter the better), which should be mixed with five teaspoons of table horseradish (by the way, the pungency of horseradish is different for each manufacturer, so you can change the amount to make the sauce). Add black pepper and salt to taste, mix thoroughly. For a spicy taste and pleasant color of the sauce, add a teaspoon of adjika (you can replace it with ketchup). Now mix all the ingredients again and serve in a special gravy boat for the baked meat.