Meat in own juice: recipes with photos

Meat is such an ingredient that allows you to create a variety of culinary masterpieces. If you want to please your family or guests with juicy pork or, for example, chicken, then this is pretty easy. Consider how to cook meat in your own juice with vegetables and spices.

Pork in own juice in the oven

Using foil, any meat cooked in its own juice in the oven comes out incredibly juicy. In addition to this paper, you can use the culinary sleeve for baking. Thanks to this method, the juice will not leak out and it will be possible to season the side dish with it. Marinade for meat in your own juice in the oven can also be used to your liking. Well-suited, for example, pomegranate juice, tomatoes, mayonnaise, etc.

To prepare meat according to this recipe in your own juice, you must:

• pork meat - 1 kg;
• garlic cloves - 6 pcs.;
• carrot - 1 pc.;
• salt and spices to taste.

Cooking a dish

Cooking process:

1. Before putting pork in the oven, it must be carefully salted and seasoned with spices. Nutmeg, coriander, cloves and freshly ground pepper go well with this meat. We mix these or any spices to taste and rub the pork.
2. Then randomly create small holes on the entire surface of the meat, where we put slices of carrots and cloves of garlic.
3. Wrap the pork with foil and place it in the oven, preheated to 180 degrees. We bake the meat for about 1.5 hours, and after 20 minutes the temperature needs to be lowered. After cooking, let the pork cool slightly.
4. In the process of baking pork in foil, a juicy and aromatic dish is obtained. Due to the fact that it is prepared in its own juice, and even wrapped in foil or sleeve, the meat becomes soft and juicy. It can be cut portionwise and served.

Braised pork in onion juice

Pork can be prepared in a wide variety of ways. But one of the most harmless and delicious among them is stewing. This recipe will appeal to people leading a healthy lifestyle. Braised pork has a whole list of advantages: it does not lose its nutritional properties, it is quite easily digested by the human body, and the cooking process takes very little time. The meat as a result comes out breathtaking and tender. In the process of how the pork is stewed, the protein in its composition undergoes destruction, so the dish becomes incredibly soft.

In order for the stew - in its own juice - to turn out as appetizing as possible and with a large volume of juice, it is better to choose slices with a fat layer. Ginger and nutmeg go well with pork, but you can also choose spices to your taste. A very important ingredient in the preparation is salt. It must be remembered that it is necessary to salt the meat exactly when it starts letting juice out. This will help protect pork from becoming dry, but gain tenderness and softness.

To cook meat in your own juice you need:

• pork meat - 0.5 kg;
• onions - 1 pc.;
• garlic cloves - 2 pcs.;
• nutmeg (ground) - 1h. l .;
• ginger powder - 0.6 tsp;
• bay leaf –2–3 pcs.;
• peppercorns - 5 pcs.;
• vegetable oil (refined) - for frying;
• salt to taste;
• freshly ground black pepper - 0.6 tsp.

Cooking method

The process of cooking meat in its own juice:

1. We wash the pork under running water, dry it with a napkin or paper towel, cut it into portions.
2. We clean the onion and garlic cloves, rinse and chop: onion in the form of half rings, garlic - in small strips.
3. We heat a deep pan or pan by pouring oil there, then we put the pork to fry. The meat must first be fried over high heat, so that it acquires an attractive crust, which will help the juice not to leak out.
4. Next, we send chopped garlic and onion to pork.
5. We continue to cook meat, not forgetting to interfere from time to time, but it is better to make a medium heat further. Leave the meat to cook until a golden hue appears, and until the onion becomes transparent.
6. Then we salt and pepper the meat, put all the spices to the meat, pour water and put the dishes on the stove. We cover the pan with a lid and wait until the water boils, then reduce the temperature and leave the pork on low heat for about an hour.
7. Cooked stew in your own juice can be served immediately to try for your loved ones. The dish goes well with a side dish of rice, pasta of any kind and cereals to taste. When using another type of meat, for example, beef, it needs to be stewed for about 1.5 hours, and 40 minutes will be enough for chicken.

Braised chicken in its own juice with garlic

This cooking method is great for people who want to lose weight, because cooked fillet bothers, and low-calorie nutrition must be observed. According to reviews, chicken meat in its own juice is a very tasty, hearty, tasty dish that does not require a lot of time.

For cooking you need:

• chicken carcass - 1.5 kg;
• chicken breast and legs - optional;
• garlic - 0.5 heads;
• salt, freshly ground black pepper - to taste.

Cooking process

The process of preparing chicken meat in its own juice:

1. First, we will cut the chicken, cut it into small pieces.
2. Peel and cut the garlic into small plates.
3. We wipe all chicken portions with salt and seasonings, put the first layer of meat in a baking dish or on a baking sheet.
4. Put garlic plates on top.
5. In a similar way, spread the second chicken layer.
6. If you want more finished dishes, then you can lay out the third layer. Next, pour a little water at the bottom of the mold, a few tablespoons is enough, cover with a lid and place in an oven heated to 180 degrees for about 1.5–2 hours. Cooking time usually depends on the properties of the chicken carcass.
7. After the allotted time, the dish is ready. When serving, a vegetable salad is perfectly combined with it.

Beef in its own juice in the oven

Foil is an excellent adaptation for a wide variety of human needs, it is especially often used in cooking. This material does not burn, does not melt and promotes such baking so that the meat comes out juicy and tender. The main thing that needs to be done using foil is to wrap the beef well so that not a gram of juice flows out.

To do this, fold the piece of foil in half, spread the beef on one part, cover the remaining part of the foil, carefully wrap the formed pocket on all sides so that the tightly closed seams come out. When heated, a foil folded in this way should not turn around. In order for the finished beef baked in the oven to be aromatic and juicy, it is ideal to cook it in one piece.

To prepare meat in your own juice, you need to prepare the following products:

• beef meat - 500 g;
• olive oil - 2 tsp;
• honey - 2 tsp;
• basil - 1 tbsp. l .;
• spices and salt - 0.5 tsp each. or to taste.

Sequential cooking

The process of cooking meat in its own juice:

1. Before you start cooking beef, it must be washed and dried a little with a napkin or paper towel.
2. In a separate container we mix spices, olive oil, honey, and also add a little mustard.
3. We take the meat and carefully coat with the resulting honey-spicy mixture on all sides, then leave it to marinate for about an hour so that the beef is well saturated with seasonings.
4. We wrap the meat in foil, place it in an oven, preheated to 180 degrees, and leave to bake for about an hour.
5. When the cooking time comes to an end, you can unfold the foil wrapper and again send the beef to the oven for about another 10 minutes. This is done so that the meat has found a golden crisp.
6. Pull out the cooked appetizing beef from the oven, wrap it again with foil and let it stand for about 10 minutes. This is necessary so that in the process of cutting the meat does not release its juice and does not become hard and too dry.
7. Next, cut the beef in portions and serve with a side dish of fresh vegetables.