Tender meat in the oven

Even novice housewives can cook meat with a piece. To make the meat juicy and soft, you need to cover the mold with foil. It will help the meat not to dry out, it will prevent excess evaporation of moisture from the surface of the meat cut. Meat can be said to be baked under steam.

Maria

The author of the recipe

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Composition / ingredients

servings:

Pork leg

700

Red wine (dry)

100

Garlic

Soy sauce

Spices dry (for pork)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 15 g

Fats 50 % 18 g

Carbohydrates 8 % 3 g

232 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 14 h

Step 1:
Prepare the ingredients. To cook tender meat in the oven, we will need: a piece of pork (ham, carbonade), soy sauce, table wine, garlic, spices for pork and salt.
Step 2:
Rinse pork ham, dry with paper towels. Rub the meat with salt and spices for meat.
Step 3:
Peel garlic and cut into petals.
Step 4:
Make deep punctures in the meat with a knife. Stuff the meat with garlic petals.
Step 5:
Put the meat in a bowl, grease with soy sauce, trying to get the sauce into the incisions.
Step 6:
Tighten the bowl with cling film and refrigerate for 12 hours.
Step 7:
Tie the pickled meat with a culinary thread so that it does not lose its shape and put it in a deep baking dish.
Step 8:
Pour red wine over the meat.
Step 9:
Cover the mold with foil and press the edges well. Bake the meat for 30 minutes at 220 ° C, then another 45 minutes at 180 ° C.
Step 10:
Remove the finished ham from the oven, cool and cut into slices.
Step 11:
Bon appetit!

Meat baked in the oven is a dish that does not require total control at all stages of cooking. It is only necessary to decide on the recipe, marinate the meat, prepare the sauce or glaze and send the bran to the oven.
If your choice fell on pork, then a shoulder blade, tenderloin or pork ham is best suited for baking. And to give the dish special flavors, you should use dry herbs, paprika, ginger, garlic and onion. Usually, the meat for baking is cooked entirely on a baking sheet covered with foil, but in addition, you can use a cooking sleeve. Pork is one of the simplest options, the main thing is to choose the right, not too fat cut.
If you want to bake pork, it is better to choose a ham fillet, this is the most tender (and relatively inexpensive) part of it. There should not be a lot of fat in it, the excess can be cut off.
Slavic traditional cuisine has always been characterized by cooking any kind of meat in the form of large chunks. They were baked and cooked in cast irons, pots and on an open fire. Today, the open fire of the ovens has been replaced by frying cabinets, where large pieces are fried evenly from all sides without compromising the taste properties and appearance.
Very often, before baking, the meat is kept in brine or marinade. This procedure significantly reduces the cooking time in the oven.