Meat is the oldest product that is used by man. Its wide culinary use has been going on for many millennia.
However, the meat must be subjected to proper processing, which does not reduce its quality.
Today, there are many methods of very effective heat treatment of meat.
It is best to cook beef in the oven by wrapping it in a double layer of food foil, pre-stuffing it with pork fat and keeping it in the marinade for 2-3 hours. Such cooking meat in the oven is suitable for frozen meat, which is not thawed previously. This method provides high-quality dishes from not very high quality raw materials.
Lamb with a sufficiently high content of connective tissue (front) or simply not very well-fed, it is better to stew in a deep metal dish with vegetable oil with the addition of a large number of vegetables (onions, potatoes, tomatoes, peas, eggplant - in any combination) or bake in closed patches in the oven with a small amount of water and certainly with vegetables. Such cooking meat in the oven will help make it softer and more tender.
If we talk about cooking meat in the oven, then we must definitely mention the recipes for meat in the oven in foil. We advise you to cook pork baked in foil
You will need 100 gr. pork - 10 gr. sour cream, garlic, pepper, salt - to taste
Cooking Method:
You need to take a piece of pork and rub it with garlic, salt and black ground pepper. Wrap the prepared meat in foil and put it in the oven for baking. The readiness of meat is determined by piercing with a fork or knife: if the pork is ready, then clear juice is released. In order to get a golden crust, the foil should be expanded, anoint the meat with sour cream and place again in the oven for several minutes. Serve this meat with green salad. Cooking meat in the oven according to this recipe is very simple, takes up a minimum of strength, and the result is usually excellent.
If you came across quite tough meat, then it would be better to marinate it first. Marinated meat in the oven will turn out more tender.
We bring to your attention a dish of English cuisine called Sunday Roast.
The main component of this dish is, of course, meat. Most often it is pork, beef, chicken or lamb. To get a delicious rosy crust, the meat must be wrapped in thin strips of bacon, which, when cooking, partially absorbs the juice of the meat and becomes quite crispy, while remaining tender. As a side dish, roasted or boiled vegetables are usually served to the roast, to taste.
Another important ingredient without which Sunday Roast is unthinkable is a meat sauce called gravy or, in a simple way, gravy. The basis for gravy sauce is the juice secreted by the meat during baking. Add the roast or finely chopped vegetables to the sauce.
A flavoring bouquet of different types of meat will be brighter if supplemented with the right ingredients.
Pork: onion and sage filling, English mustard or apple sauce.
Beef: horseradish sauce, English mustard, Yorkshire pudding.
Lamb: redcurrant jelly and mint sauce.
Starting to cook meat in the oven, we will stop the choice on beef.
For this we need:
1 kg tenderloin of beef, 20 ml of red wine, olive oil, Worcestershire sauce (1 tbsp. Spoon), thyme, rosemary, garlic, pepper, salt - to taste.
Before you start cooking meat in the oven according to this recipe, you need to make a marinade. To do this, take a little Worcestershire sauce, 200 ml of red wine, chopped finely chopped garlic, sprigs of rosemary, olive oil, thyme. Put the salted and pepper meat in the marinade and leave for 2 hours (it can be longer if time allows). Then the marinated meat should be wrapped with foil (you can spread it with butter in advance), heat the oven to 180 ° C along with the baking sheet on which we are going to bake the meat. Then you need to put the meat on a heated baking sheet and put in the oven. In order to make it tender and juicy, periodically it should be watered with juice, which will stand out from it. You can get the meat in a couple of hours.
Now we make gravy sauce, for which we need:
Juice that was extracted from meat during baking, 400 ml of broth (you can use bouillon cubes), onions, carrots, peppers, salt.
We mix the meat juice with the broth, pepper, salt and put the mixture to evaporate on fire until 1/3 of the initial volume remains. Cut onions and carrots into half rings and put into the total mass. After the vegetables have reached half-cookedness, it is necessary to thicken the sauce with ordinary sifted flour, bring to a boil and cook for a while.
Now the meat is cut into thin slices, gravy sauce is poured into a saucepan and served on the table with boiled and baked vegetables.