Everyone ever baked meat or chicken in the oven - it is always very tasty, and everything is eaten quickly, but as you remember, then you need to wash the baking sheet and clean the oven from the sprinkled fat - you don’t want to cook again.
So, the preparation of meat in the sleeve eliminates all these worries. If someone has not tried it yet - I strongly recommend purchasing this culinary sleeve from a special plastic film - in any supermarket you will find it without difficulty in the household department. Not only is everything prepared in its sleeve in its own juice, quickly, tasty, but then there is no trouble with washing, for which I especially thank the inventor of this simple and convenient device (I’ll note that a simple package will not work for these purposes, don’t even try - it does not withstand high temperatures).
You can take any meat for baking in the sleeve - be it pulp of pork, beef, leg of lamb, ribs, chicken. You can bake meat by itself, or you can with potatoes or other vegetables. The main thing here is to prepare the meat, marinate it, and the taste of the dish will depend on what it is pickled in. In addition, vegetables, if you add them to the baking sleeve, will also highlight their juices.
It is good to pickle chicken in mayonnaise (you can add lemon), and young lamb and pork in soy sauce. Someone likes to use balsamic vinegar for this purpose . As for spices, now there are a lot of various ready-made mixtures on sale to quickly cook baked meat in the sleeve - with garlic, and paprika, and aromatic herbs. But you can do it yourself - take fresh garlic, onions, peppers, ginger, everything you love - everything will go to the marinade.
Baked in the sleeve meat can be baked in a whole piece (of course, for these purposes it is better not to take deep-frozen meat, it is advisable to use chilled, and even better fresh - it will cook faster).
So, cook the whole piece of baked meat in the sleeve
After washing the meat and drying it on a napkin, make cuts with a sharp knife in many places of the whole piece and thoroughly stuff it with garlic, rub with pepper or other seasonings, pour soy sauce mixed with a little vegetable oil (if the meat is completely lean) and let stand for 30 minutes. Ginger gives a very pleasant flavor to meat, if you have one, be sure to grate a spoon or two on a grater and add to the marinade.
After the meat is infused, shift it to the sleeve, fix the ends and, making a few small punctures in the upper part of the sleeve, send it to the oven for 1.5-2 hours to bake at a temperature of 180 degrees. If the meat is young, it may be prepared earlier.
Removing from the oven, gently cut the sleeve so as not to get burned with hot steam, transfer the meat to a dish, pour the sauce that stood out during cooking, cut it into portions and decorate with your favorite greens. Mustard must be served separately. And be sure to make a salad of fresh vegetables. Goodies!
Now let's cook the meat with vegetables in the sleeve
You can make it with potatoes, bell peppers and tomatoes or just with potatoes and onions - everything turns out very tasty!
So, we take meat, cut into rather large pieces, pickle who loves what and leave for 20-30 minutes. At this time, we chop coarsely vegetables and onions in half rings. Then we put everything in a sleeve: meat from the bottom, then onions, potatoes and vegetables and send it to the oven for an hour and a half, depending on what kind of meat you have. If you overexpose for longer - it doesn’t matter; in your own juice everything turns out surprisingly tasty! It should be noted that if you cook from lamb, it quickly freezes, if something remains on the plate.
Cook baked meat in a sleeve in different variations for your family, surprise guests. Good appetite!