Meat stuffed with cranberries
Composition / ingredients
10
Servings:
Step-by-step cooking
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So, squeeze the juice out of half the norm of cranberries, set aside for a while. Peel the garlic, chop finely and mix with the remaining berries.
In a whole piece of meat (I prefer lean pork), make deep cuts with a sharp knife and stuff them with berries with garlic and ground pepper. Top the meat well with cranberry juice and leave to marinate in a cool place for several hours.
Preheat the oven to 200 degrees. Cover the baking sheet with parchment paper. Bake the meat on an average level until golden brown for about 10 minutes, then reduce the heat to 150 degrees and bake the roll until ready for another half hour.
This versatile snack can be served both cold and hot, separately or with any sauce, as well as with pickled mushrooms.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Cranberries - 26 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
