Meat baked in dough

Tender, juicy, fragrant, delicious! Good hot and cold. Just in preparation. In the old days, meat was often baked in dough.

Bisin

The author of the recipe

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Composition / ingredients

Servings:

Pork (Carbonade, ham, neck, shoulder blade... I like fatter meat. It turns out juicier.)

Table salt

Ground black pepper

0.5

Maggi Seasoning (Not necessarily Maggie, just the list does not give another choice. I take the usual seasoning for meat.)

Oregano dry (It is possible without this seasoning.)

Garlic (You can cut each clove in half or into three parts.)

Wheat flour

230

Water

130

Vegetable oil (2 for roasting meat, 1 for greasing)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 43 % 18 g

Carbohydrates 26 % 11 g

258 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 7 h

Step 1:
Ingredients
Step 2:
Season the meat with salt, pepper, season, put in a bowl in the refrigerator for 4 hours, you can overnight.
Step 3:
Stuff with garlic.
Step 4:
Seal.
Step 5:
That is, fry on all sides in a frying pan in vegetable oil, over high heat.
Step 6:
Mix flour, water. Prepare the dough. It is possible in a bread maker. Dough mode, 15 min.
Step 7:
Roll out on flour, 3-5 mm thick.
Step 8:
Put the meat on the dough, close from all sides.
Step 9:
Make two small holes in the dough.
Step 10:
Put foil in the mold. Lubricate with vegetable oil. Put the dough with meat in a mold with foil. Put everything in the oven heated to 200 °. If the dough burns on top, cover with foil Bake for 2 hours. .
Step 11:
Allow to cool slightly. Get the meat.
Step 12:
Release from the test. It can be served both hot and cold.
Step 13:
Bon appetit!

Season the meat with salt, pepper, season, put in a bowl in the refrigerator for 4 hours, you can overnight.
Stuff with garlic. Seal it. That is, fry on all sides in a frying pan in vegetable oil, over high heat.
Mix flour, water. Prepare the dough. It is possible in a bread maker. Dough mode, 15 min. Roll out on flour, 3-5 mm thick. Put the meat on the dough, close it from all sides. Make two small holes in the dough.
Put foil in the mold. Lubricate with vegetable oil. Put the dough with meat in a mold with foil.
Put everything in the oven heated to 200 °.
If the dough burns on top, cover with foil
Bake for 2 hours. .
Allow to cool slightly. Get the meat, free it from the dough.
Can be served both hot and cold.
The dough often goes with a bang too.
Bon appetit!