Many housewives only buy underscores to send him to a meat grinder, and fry cutlets from minced meat. But you can cook a lot of delicious dishes from it! It can be boiled, marinated, fried, made meatloaf. In this article, we will consider only one method of culinary processing of this part of the carcass, namely: how to cook undercuts in the oven.
Baking is a very easy way to process the product. In order that the meat does not dry out, it is pickled the day before. The taste of the dish directly depends on the composition of the latter. Garlic, herbs, a mixture of peppers, adjika or mustard - these spices can be used as a marinade, or can be served with a ready-to-cook undercoat. The dish is more delicious in the cold - sliced. Try also using baked undercuts as an ingredient in meat salads.
Quick cooking method
This product does not have to spend the night in the marinade. If you do not have the time and opportunity, you can bake undercuts in the oven without long preliminary ceremonies. My meat is first in warm and then in cold water. Carefully scrape dirt and grease from the skin. Dry slightly with a napkin. A mixture of peppers - black, white and allspice - grind. Bay leaf with tiny hands. Add salt. With this mixture we do not just sprinkle the underscores, but carefully rub it into the meat. After all, we don’t have time to wait until the spices penetrate deep into the pulp. We put the undercoats on a dry baking sheet and cover it with foil. We put in a cold oven. We bake an hour at a temperature of 180-200 degrees, constantly checking for readiness with a fork. Twenty minutes before the end of the heat treatment, we remove the foil so that the meat is covered with a delicious ruddy crust. Then turn off the oven, but do not pull out the pan. The meat should cool slightly. Then we transfer it to the refrigerator. Before serving, cut into plates.
Classic recipe
The most common way to cook underscores in the oven is to pre-stuff it with garlic. We prepare a piece of meat weighing about a kilogram. In a bowl, mix a teaspoon of dried thyme and basil, black pepper and sweet paprika. We cut there two leaves of laurel, salt in accordance with our taste. In principle, the composition of spices is not an indestructible dogma. You can change herbs and seasonings as you wish. Now cut four or six cloves of garlic into thin slices. Roll them in a mixture of spices. With a sharp tip of a knife we make a small puncture in the meat and insert a piece of garlic into the hole. So we weighed all underscores. Rub the remaining spices into the sides of the meat. We shift the undercoats into a tightly closed dish and send it to the refrigerator. The next day we wrap the meat in foil and bake for half an hour. After that, remove the aluminum sheet and cook for the same amount of time.
Upstretches in the sleeve
I wash a piece of meat, scrape and cut the flesh to the skin. It should be like an open book with pages. So spices soak meat even better. You can use the same mixture of peppers and herbs as in previous recipes. The undercuts grated with honey and mustard are very tasty (take both ingredients in equal proportions). Do not forget about garlic. It well emphasizes and complements the taste of bacon. We leave a piece of meat in the refrigerator for the night, putting it in the cooking sleeve so that the spicy aroma does not disappear. Preheat the oven to 200 C. Put the meat in the sleeve on a baking sheet. If you want to bake undercuts in the oven with a crispy crust, then after half an hour you should tear the sleeve and let the meat brown. We cool in the switched off oven, transfer to the refrigerator. This method of cutting meat in the form of a "book" is convenient for subsequent cutting of the finished product.
Oven undercoat roll
The meat (about seven hundred grams) is cut into large flat slices. We lay the pork on the table so as to give it the shape of a quadrangle. Sprinkle with chopped garlic, favorite spices and herbs, salt. Turn the roll. To prevent the meat from losing shape, we fasten it with a harsh thread. We also rub the sides of the roll with the remaining spices. Set aside for an hour and a half to marinate. You can immediately put it in a baking sleeve - so it will absorb the smells of aromatic herbs more. One and a half hours is enough to bake undercuts in the oven. The temperature should be relatively low - 150 degrees. The sleeve will naturally not allow the meat juice to spill out and protect the pork from drying out.
Undercoats in the oven in foil
Baking aluminum sheets perform two functions. They protect the meat from drying out and retain juice. As a result, the dish is more juicy. Foil allows you to bake along with meat and other ingredients - pieces of bacon, cheese, greens, mushrooms. But if the undercoats stuffed with garlic can only be covered with an aluminum sheet, then in the case of more complex culinary experiments, you need to do otherwise. To bake undercuts in the oven, it is best to cut into the form of a "book", laying other ingredients between the "pages". Next, tear off a large piece of foil. On one edge we put underscores. Close the second side of the sheet. We pinch the edges of the foil, like a dumpling, lifting the corners up. This is a guarantee that the juice will not leak.