What is oven-baked pork - recipes

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Not everyone knows what it is - oven-baked pork. From the name you might think that this is just meat baked in the oven. In fact, this whole piece of pork, cooked for a long time, tastes like homemade sausage. To cook real, tasty oven-baked pork, you need to know the details of cooking.

The simplest step by step recipe

First you need to weigh the meat to calculate the cooking time. For every 450 g it will take at least 30 minutes. If you cook the meat too long, it may become tough or fall apart (depending on the recipe).

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Follow the simple instructions:

1. Place the loin or ham in a large skillet and cover with cold water.
2. Bring to a boil, adding any desired flavorings such as cinnamon, herbes de Provence, garlic, pepper, coriander seeds and onion.
3. Cook for half the calculated cooking time, periodically skimming and discarding any white foam that appears on the surface.
4. Drain off most of the water and remove any skin, if any, leaving a thin layer of fat.
5. Place in foil and bake for the remaining cooking time at 180°C (sometimes 160°C is sufficient). 20-30 minutes before finishing, brush on the desired glaze of your choice.
6. Wait for a delicious brown crust to form.

You can use a mixture of maple syrup, honey and mustard as a glaze; the store sells many variations of ready-made sauces; regular sweet and sour barbecue sauce will do.

Which one is the most delicious?

Pork itself is divided into several categories, depending on the quality of the meat.

• 1st category. This kind of pork is called bacon because it has the most meat in the hip area, which is interspersed with dense fatty stripes.
• 2nd category. Such pigs are called meat pigs and are most often raised for slaughter in a variety of large and small livestock farms and farms.
• Category 3. Such carcasses are called “fat” and are considered of lower quality than the first two categories, since they have more fat and less muscle.
• Category 4 – pork carcasses for industrial processing. They are not supplied to regular stores and are processed exclusively at large enterprises.
• Category 5 – these are dairy piglets along with their skins. They are often ordered in large restaurants and expensive stores, as their meat is especially delicate in taste and soft.

In addition, the parts of the half carcass themselves can be divided into several varieties, which separate the cuts according to taste and quality.

• The first grade includes the leanest parts of the carcass with soft meat. This is tenderloin and loin. The first grade also includes ham, which is suitable for most types of heat treatment.
• The second grade includes the best meat that can be cooked on a grill or barbecue in the form of a shish kebab. These are the neck and shoulder, which are located on the front half of the carcass. The meat has small streaks of fat, but overall it is almost nothing but muscle.
• The third grade includes belly cut and brisket, in which the amount of fat is almost comparable to the amount of meat. Nevertheless, such parts cannot be called bad, because with the high quality of all pork, they are also excellent for certain purposes.
• The fourth grade includes all remaining parts of the pig. This group includes offal (heart, liver, stomach, head, legs), front and rear shanks, as well as various tendons, cartilage and small trimmings of meat. It is good to cook from such parts those dishes that simmer at high temperatures for a long time, so that the tough and stringy meat can become softer.

Roast pork with vegetables in foil in the oven

Roast pork with vegetables turns out very tender, juicy and colorful. The dish can be used to serve on holidays.

What ingredients will you need?

To create braised pork with vegetables, you must have:

• chilled pork (tenderloin recommended) – 500 g;
• bell pepper without seeds and stalk – 2 pcs.;
• firm and washed tomatoes – 2 pcs.;
• Russian cheese or other hard varieties – 200 g;
• peeled garlic cloves - 3 pcs.;
• coarse salt – 10-15 g;
• black pepper (it is recommended to use freshly ground) – 2 g;
• Provençal herbs – 5-7 g;
• purified vegetable oil – 30-40 ml.

Onion feathers are enough to decorate the dish.

Ingredients:

• beef pulp 1 kilogram
• → or lamb pulp 900 grams
• → or pork pulp 900 grams
• ghee 90 grams
• tomato puree 120 grams
• potatoes 600 grams
• turnip 150 grams
• peeled carrots 210 grams
• parsley root 90 grams
• onion 210 grams
• wheat flour 20 grams
• greens to taste
• ground black pepper to taste
• salt to taste
• spices to taste
• Buy on FindMeals

Cherry syrup recipe

Ingredients:

• 3 tablespoons water;
• 1/4 cup white vinegar;
• 2 tablespoons liquid corn syrup or 1 tbsp. l. potato starch;
• 300 g (1 can) canned or pitted cherries grated with sugar (you can use jam);
• 1/4 tsp each ground cinnamon, cloves and nutmeg.

It takes 5 minutes to prepare and 5 minutes to cook. The total cooking time is 10 minutes.

Recipe:

1. Combine water, vinegar, corn syrup and berries with sugar, cinnamon, cloves and nutmeg in a saucepan and cook over medium heat.
2. Once brought to a boil, reduce heat to low and simmer for another 2 minutes.

Important! Apply a third of the glaze to the pork about 30 minutes before the end of cooking, and serve the remaining sauce.

World trade [edit | edit code]

In 2022, global exports were about 8 million tons, global production was about 110 million tons. About half of the world's pork production and consumption occurs in China.

Top pork consumers in 2022, according to USDA:

The largest pork producers in 2022, according to the USDA:

Top pork exporters in 2022, according to USDA:

Top pork importers in 2022, according to the USDA:

In Russia

Pork production in Russia was characterized by constant growth between 2005 and 2022, during which period it more than doubled, from 1569 thousand tons to 3388 thousand tons. Pork imports in 2022 fell to 264 thousand tons and amounted to about 8% of consumption, compared to 30% of consumption in 2012 (1.1 million tons from 2.6 million tons).

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Practical part

1. We make small punctures across the entire surface of the piece of meat. We insert cloves, peppercorns and garlic slices into them.
2. Now let's prepare the sauce. In a bowl, combine mustard with soy sauce, sugar and spices. Salt.
3. Cover the baking sheet with foil or parchment. Add stuffed pork. Pour over the sauce obtained earlier.
4. Place the baking sheet with meat into the preheated oven. Let's discuss some points. For the first 20 minutes, oven-baked pork should be baked at 220°C. Don't forget to baste it with sauce periodically. Reduce heat to 190-200°C. We time it for 25-30 minutes. We continue to pour the sauce over the meat, as well as the juice formed during the baking process. We determine the readiness of pork using a regular fork. Poke the pulp. If there is blood, then the meat still needs to stay in the oven. If it is already ready, then turn off the heat.

We got aromatic oven-baked pork. What to cook for a side dish? We offer you the following options: stewed vegetables, mashed potatoes, boiled rice or quinoa. Please note that this will increase the calorie content of the dish.

D is for oven

I went into the hypermarket, headed to the meat pavilion, where I observed the following picture. A young couple is standing, and an explosive dialogue takes place between them (guy - P, girl - D) P: Let's take the loin on the bone. Makes great hatchets in the oven! D: In what other oven? You can only cook them in a frying pan and on the grill! P: What do you mean? D: If you didn’t know, then only oven-baked pork is intended for cooking in the oven! That's what it's called - brass! That means it's for the oven.

not for myself, a friend asks - what's that like for a brass band?

This is meat from the shoulder without bones

How can you date such stupid people?! It is a crime against humanity to voluntarily preserve their genes in the human gene pool.

I won’t say anything about the crime, but I completely agree with your bewilderment. Explain to us with comrade. Smirnov, someone please!

Brass pork - 299 rub/kg Brass pork - 599 rub/kg

Sanitary standards, sanitary veterinary examination

Compliance with sanitary standards will not only protect your health, but also save you from problems with the law. On the territory of the Russian Federation it is prohibited to sell meat from animals that are not slaughtered in a specialized meat processing plant or equipped farm. Livestock and pigs must undergo a full veterinary examination to ensure the safety of the product (a certificate from the state veterinary inspection services is required for legal sale). Duroc, Landrace and Pietrain are recognized as the best meat breeds. The slaughter site must also meet the requirements: be clean, well lit, cool, and separate from the stalls with the rest of the livestock. The person slaughtering and cutting must be dressed in a sanitary suit (its mandatory elements are gloves, a mask, and a hat). Cut meat must be cooled. Before putting meat on the market, you must obtain permission and all the necessary documents from Rospotrebnadzor.

But you can find out about slaughtering pigs at home.

Beef - Wikipedia

Material from Wikipedia - the free encyclopedia

Cutting diagram (late 19th century illustration)

Beef

, beef meat - meat of domestic cows and bulls (oxen).
Young meat is called veal
. In Western European cooking, a strict distinction is made between the meat of cows, bulls and oxen. In Russia this is a general concept[1]. People have eaten beef since prehistoric times[2]. Beef is a source of high-quality protein and nutrients[3].

The word comes from the Old Russian "govѧdo", which means "cattle". The meat of young cattle is called veal.

Different parts of the carcass produce beef with different culinary properties. The carcass is cut into separate parts during primary processing[4].

Beef is a popular meat product widely used in the cuisine of many countries around the world.

By age, cattle meat is divided into [ source not specified 317 days

]:

1. Beef from adult cattle
2. Beef from first-calf cows
3. Young meat
4. Veal

Eating beef is taboo in some cultures, particularly Hinduism.

Beef contains nutrients, is a valuable source of protein, and contains B vitamins necessary for the body[5]. Beef is consumed fried, boiled, stewed, smoked, is included in many dishes, and is used to make minced meat and other semi-finished meat products. Broths and soups are prepared from it.

1. ↑ Pokhlebkin, 2015.
2. ↑ Piatti-Farnell, Lorna.
   Beef: A Global History. — London: Reaktion Books (English) Russian, 2013. — P. 7. — ISBN 978-1780231174.. — “In prehistoric times, our ancestors were known to have hunted aurochs, a type of wild—and rather ferocious— cattle that were the ancestor to modern livestock."
3. ↑ Oh, Mirae;
   Kim, Eun-Kyung; Jeon, Byong-Tae; Tang, Yujiao. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut (English) // Meat Science: journal. — 2016. — Vol. 119. - P. 16-21. - doi:10.1016/j.meatsci.2016.04.016. - PMID 27115864.
4. ↑ Victor Baranovsky.
   Profession: cook. Tutorial. — Litres, 2017-09-05. — 406 p. — ISBN 9785425096937.
5. ↑ Beef, grass-fed (Retrieved June 8, 2018)

en.wikipedia.org

Accordion pork in the oven

The meat can be stuffed with various vegetables, herbs, and mushrooms. For the recipe, take 1 kg tenderloin; garlic – 3 teeth; tomatoes – 2 pcs.; hard cheese; lemon juice; vegetable oil; mushrooms – 200 g; soy sauce – 3 tbsp. l.; mustard – 1 tbsp. l.

Preparation:

1. Make cuts in the tenderloin (but not all the way), 1 cm in size. Mix the juice of half a lemon with a spoon of vegetable oil, mustard, and soy sauce.
2. Grease a piece of tenderloin and place it in the refrigerator to soak for 10 hours.
3. Cut tomatoes, mushrooms, garlic, cheese into thin slices. Place all the ingredients in layers in the prepared cuts.
4. Wrap the meat in foil, bake for 50 minutes at 200°, then cut the foil and cook for another 10-15 minutes.

"Know!" Brass pork is not only a tasty, aromatic dish, it also has many beneficial properties. Mainly thanks to vitamin B - I often prescribe it to breastfeeding women, because the vitamin increases the amount of milk. The vitamin is also useful for men.

Roast beef - What is the best way to cook a piece of “brass beef”? — 3 answers



Roast beef how to cook

Author DM asked a question in the Main courses

What is the best way to cook a piece of “braised beef”? and got the best answer

Answer from Vladimir Ptokhov[guru] There is no “spirited” beef in cooking. Beef sirloin in French (Russian cuisine recipe from Elena Molokhovets, 1901) Beat a piece of soft beef thoroughly, add salt and sprinkle with pepper. Roll into a tube, and then wrap in paper, tie, fry on a spit or on a baking sheet at 180° for an hour, pouring oil, watching so as not to overcook and so that the juice does not come out of the beef. Place on a dish, cut, garnish with vegetables and potatoes. 1 kg beef edge, 100 g butter, 2 kg potatoes Photo

Answer from A mayak [guru] call upon the spirits and they will cook you beef

Answer from Kaprizul.Ya. Ta. [guru] Good quality roasted beef - 1-2 kg; potatoes - 2 pcs. ; carrots - 2 pcs. ; onion - 1 pc. ; salt, pepper, favorite spices - to taste; butter - for frying meat. Prepare spices. I used salt, pepper, dry oregano, hot red pepper and a ready-made dried vegetable set. Roll a piece of meat in these spices. Fry a piece of meat in butter until golden brown. Then place the fried piece of meat on foil and place chopped vegetables around. Close the foil properly and place in the oven at 180 degrees for 2 hours. There is no need to add water; the meat will cook in its own juices. After 2 hours, remove from the oven and open the foil. Our beef is ready. Cut the roast beef into portions, place on a dish and serve. You can start taking samples. Bon appetit!

Answer from Vadim Savchenko [newbie] yes

Answer from Mikhail Shevchenko [newbie] Roast beef (an old recipe) Cut the beef (rump, rump) into slices, beat it well, salt it, roll each piece in flour and put it in a saucepan, where add spices, flour and various roots (it’s better to put small whole onions), put on fire. When the beef is cooked, i.e. after 3-4 hours, pour in 1/2 cup of Madeira or sherry and put on the fire for another 1/2 hour. This dish has the advantage that it can be prepared from almost any meat, with the exception of parts that are very stringy or very fatty, and can successfully replace roast meat. Products beef 1.2 kg flour 2 tbsp. 1 tablespoons of different roots. onion 2 pcs. spices to taste wine 0.5 cups

Reply from
3 replies [guru]
Hello! Here is a selection of topics with answers to your question: What is the best way to cook a piece of “braised beef”?

Reply from
3 replies [guru]
Hello! Here are other threads with similar questions:

Beef on Wikipedia Check out the Wikipedia article about Beef

3otveta.ru

general characteristics

Pork is the most consumed red meat in the world. Especially popular in East Asian countries, but “outlawed” for Jews and Muslims.

It is a product rich in proteins, minerals and many vitamins.

By the way, pork can provide a person with almost the full spectrum of food, which is not typical for other types of meat. Lean cuts (removed from lard) are an excellent choice for most dishes.

And tenderloin and shoulder are even more dietary meats than chicken.

Comparison

Which part of pork is used in cooking for which dishes?

What is healthier - pork or beef? Of course, it cannot be said that pork is harmful and beef is not, and vice versa. Both types of meat have both beneficial and harmful properties. And the choice of product mainly depends on the health status of a particular person.

If you listen to nutritionists, you can conclude that a balanced diet should be as varied as possible. That is why both types of meat are required in it. So which is healthier - beef or pork? One thing is clear: in the store you should give preference to fresh meat rather than sausages and other offal.

But what is more expensive – pork or beef? Specific prices depend on the time of year and the store, but one fact is absolutely certain - beef is more expensive.

Roast pork with potatoes in the oven

Roast pork is listed as a hot dish. If desired, it can be immediately decorated with a side dish, which is used in this recipe using potatoes.

What ingredients will you need?

To bake oven-baked pork with a side dish of potatoes, you need to prepare the following ingredients:

• chilled pork tenderloin – 600 g;
• fresh lemon – ¼ part of the fruit;
• natural olive oil – 40-50 ml for meat + 40-50 ml for potatoes;
• Provençal herbs – 10 g;
• ground hot pepper – 2 g;
• black pepper (it is recommended to use freshly ground) – 2-3 g for meat + 1 g for potatoes;
• coarse salt – 20-25 g for meat + 5-7 g for potatoes;
• peeled potatoes – 600 g;
• ground paprika – 5 g.

When serving, it is recommended to decorate the dish with onion feathers.

Step-by-step cooking process

The algorithm for preparing braised pork with a side dish of potatoes is recommended to follow the following steps:

1. Initially, you need to cut a quarter of the lemon into slices.
2. Mix salt, Provençal herbs and peppers (black and chili) in a bowl.
3. Rinse the pork tenderloin and dry it with a towel.
4. Then the tenderloin should be rubbed with a mixture of 2 points and olive oil.
5. Place the meat in a dish and add lemon slices to it.
6. Cover the dish with meat with cling film and put it in the refrigerator for marinating. The minimum marinating time is 2 hours.
7. After 2 hours, the potatoes need to be cut into medium-sized slices. There is no need to chop otherwise the potatoes will turn into mashed potatoes.
8. Place the potatoes in a clean dish, add oil, black pepper, paprika and salt the contents. Mix the ingredients thoroughly.
9. Turn on the oven compartment in the stove to warm up to 180 degrees. Cover a baking sheet with food foil.
10. Place the potatoes in an even layer on the foil and the marinated pork on top. Seal contents with foil.
11. Place the baking sheet in the oven and bake for approximately 60-80 minutes.
12. Approximately 15 minutes before cooking, it is recommended to open the foil so that the meat and potatoes can brown.

The article discusses recipes for preparing oven-baked pork at home. It is recommended to cool the finished pork in the switched off oven for approximately 20 minutes. After this, put the potatoes on the dish, put the meat on top and sprinkle the contents with chopped onions. Before eating, meat should be cut into portions.

Useful tips and tricks

Roast pork is considered a healthy and nutritious dish.

To ensure that the meat does not turn out dry and retains maximum beneficial properties, the following subtleties should be observed during the cooking process:

Roast pork will be healthier and have the right texture when using chilled fillet. Frozen meat, after defrosting, loses some of its nutrients and becomes dry. Additionally, it is recommended to use meat from a young pig, their fillet is less fatty and more tender. But the most important nuance is to thoroughly wash the purchased fillet; ignoring this point means a lack of success in preparing the dish.

Author: Kotlyachkova Svetlana

Composition and types of pork meat

The chemical composition of pork and its nutritional value depend on which part of the pork carcass the piece belongs to. There are two types of meat:

• lean (ham, breast and shoulder, loin);
• sebaceous (neck, legs: drumstick, shank).

Pork is also divided into grades depending on the sex and age of the slaughtered pig. The meat of females is more tender because the muscles have a fine-fiber structure. The older the animal, the coarser its meat, and the fat content increases.

Pork is a product rich in proteins, minerals and vitamins. Lean pieces consist of a quarter of proteins and have a reduced fat content. In lard meat and pork of the second category, the fat content increases by 15%.

Pork meat contains (average values ​​per 100 g of product):

• protein – 20 g;
• fat – 30 g;
• carbohydrates – 0.2 g;
• water – 52 g.

Pork contains a large amount of B vitamins. Their content in the meat of other animals is much lower.

The highest concentrations in pork are: (% of the daily value):

• vitamin B1 – 50;
• vitamin B2 – 20;
• vitamin B3 – 40;
• vitamin B6 – 3-6;
• vitamin B12 – 8;
• zinc – 20;
• selenium – 17;
• phosphorus – 20;
• iron – 5;
• magnesium – 6;
• potassium – 11.

Pork fat also contains cholesterol (70-90 mg per 100 g of product), but contrary to popular belief, its amount is even less than in eggs and butter. A boiled lean piece of meat contains minimal saturated fat.

Compound

Generally speaking, pork is different from other types of meat.

Pork contains:

• B vitamins;
• zinc;
• selenium;
• iron;
• lots of fats and proteins.

It is precisely because of the large amount of fat that pork is not considered a dietary product, such as lean beef. To lose weight, it is better to eliminate this product from your diet; the same applies to people with stomach and heart diseases.

Benefits and harms

Everyone knows about the dangers of store-bought sausages. There are unpleasant rumors about the production of sausage in meat processing plants, and we also know about the methods of dishonest traders to bring the wasted product back to life. In order not to run into products from irresponsible manufacturers, you can prepare oven-baked pork, which will be an excellent substitute for sausage. No one will doubt the quality of a dish prepared at home. In addition, if all the rules are followed, this juicy and aromatic snack will be a healthy competitor to store-bought carbonate or bacon.

Pork meat contains vitamins such as B1, B2, B3, B6, B12. Iron, zinc, selenium and arachidonic acid, which are also contained in pork meat, have an important effect on the health of the body. Pork is rich in proteins and fats, but for those who want to lose weight, it is better to exclude this dish from their diet or reduce its amount to a minimum. People suffering from diseases of the gastrointestinal tract and cardiovascular diseases should not abuse meat.

A special feature of oven-baked pork, also called boiled pork, is its versatility. This aromatic hot dish, hidden in foil, will be enthusiastically greeted by guests.

Having put the uneaten boiled pork in the refrigerator, you can eat it chilled for several more days, using it, for example, for sandwiches. In addition, oven-baked pork can be used as an ingredient for salad or as a filling for pizza, pancakes, served with any side dishes, vegetables and even fruits.

Historical reference

The ancestor of the modern domestic pig, wild boar was first used by humans as food back in the Stone Age. From hunting wild boars, when they came to rummage through the garbage that accumulated near human settlements, people eventually moved on to herding semi-wild pigs, which could be caught and killed when the need for meat arose. Apparently, China became the place where the first domesticated pig appeared. The most ancient recipe for cooking pork came to us from China. Dating back to around 500 BC. BC, during the Zhou era, he describes the method of cooking baked suckling pig, stuffed with dates and coated with a mixture of straw or reed and clay, in coals. Methods similar to these are used today to prepare pork dishes on the Polynesian islands. Since pork could be preserved as easily as the animal that produced it could be reared, the domestic pig was the main source of food for European peasants in the Middle Ages. As a result of the difficulties encountered with food - even feeding pigs - during the winter, the tradition arose of slaughtering pigs at the end of the year. Salted pork was a winter staple, along with dried grains and legumes. The tradition of slaughtering pigs for the winter has survived to this day in the European countryside and in the United States (where pigs were first introduced by the Spanish on Columbus's second voyage in 1493). The day designated for slaughtering a pig became an event in the life of the family, to which neighbors were invited; in exchange for their help in processing the pork carcass, the neighbors receive a piece of meat for their household. Sometimes a local farmer, famous for his skill as a fighter, is hired to slaughter a pig; After the pig is slaughtered, the whole family and guests begin to process it. The blood is allowed to drain from the pork carcass, then the carcass is washed and cleaned; sometimes they scorch the bristles, covering the pig carcass with straw, which gives the aroma to its skin, which becomes covered with a ruddy crust. After “the pig carcass is cut into pieces, the women get to work, trying to find a use for every piece of the pig carcass. The choice parts are set aside - they will be prepared fresh that day for the upcoming celebration when they are served. Most of the remaining meat will be placed in salting vessels; however, the fattest pieces are crushed, then used for pates and sausages, which are salted and smoked over an open fire. Blood is used to prepare blood sausage, jellied meat is prepared from the head and legs, and tripe is also used. Lard is melted down to give it thousands of different uses. For those with a shortage or absence of cows and no oil-bearing plants, lard has served for centuries as a cooking oil. As the production of vegetable oil and other fat sources increased in the 20th century, the need for these types of pigs fell. Over the past 50 years, there has been an increasing demand for oblong-shaped pork, raised primarily for meat production. Buyers are now looking to purchase long loin pork as the loin is a straight cut of meat and is therefore the most expensive part of the pig along with the leg.

Which part of the carcass is suitable for the dish?

For boiled pork - shoulder, ham, neck, tenderloin are suitable. You can use not only meat from the market, but also vacuum-packed meat. Other important tips:

1. To preserve the natural taste of meat, control the amount of seasonings.
2. Warm the foil before wrapping the pork in it (this will prevent the dish from losing its juices).
3. Be sure to marinate the piece for at least 30 minutes before baking.
4. When cooking boiled pork in foil, cut it in 15 minutes. until the end of cooking, for a crust to appear.
5. In order for the marinade to be better absorbed and the meat to bake quickly, make punctures with a fork all over the piece.
6. To make the dish juicy, choose pork with less fat.

There are simple and tasty options for preparing the dish; it is almost impossible to spoil it.

"Attention!" The dish can be cooked over an open fire. To do this, it is also wrapped in foil and cooked for 1.5 hours. After that, the foil is cut and cooked for another 20 minutes.

Cooking recommendations

To make the roast pork even juicier, you can stuff it with sauce, garlic and herbs. To do this, take a tenderloin without a bone and, at a distance of about 2 cm, make longitudinal cuts with an accordion almost right through, leaving the lower part up to 4 cm thick intact so that the meat does not fall apart. After this, the sauce and filling are spread between the layers and tied with a rope.

During the cooking process, the rope helps the boiled pork keep its shape and not fall apart. At the end of cooking, it is removed or left for storage in the refrigerator. Roast pork prepared in this way is flavorful and has a beautiful pattern in the form of diagonal stripes.

Important Tips:

1. Instead of cuts, you can make several punctures and insert the desired filling into them: dried fruits, herbs, garlic and any ingredients to your taste.
2. If you don't have foil, a regular baking sleeve will do.
3. By adding butter to the glaze, the crust will have a rich color and flavor.
4. Marinate the meat for half an hour, this will make it even more tender.
5. You shouldn’t go too heavy on seasonings or make complex combinations; just choose a couple of well-combined spices so as not to overwhelm the natural taste of the meat.
6. Never use artificial marinades containing monosodium glutamate.
7. In a preheated oven, dishes turn out juicier.

There is nothing tastier and healthier than real homemade boiled pork, which is why this dish is so loved and appreciated all over the world. The cost is much lower than store-bought analogues. This meat does not contain artificial flavors or preservatives and is easily stored in the refrigerator for up to 5 days.

Roast pork with mustard crust in the oven

Roast pork is much more often baked in the oven at medium temperatures. This process is popular due to its ease of preparation, even cooking of meat and ease of temperature control. Thanks to the inclusion of mustard, the fillet is especially tender and aromatic.

What ingredients will you need?

To bake oven-baked pork with mustard you must have:

• spices for pork with salt – 25-30 g;
• grain mustard – 4-5 g;
• chilled pork fillet (preferably using tenderloin) – 700 g;
• peeled garlic cloves – 5-6 pcs.

To roast pork, you will also need food foil.

Step-by-step cooking process

The steps for preparing braised pork in the oven are in the following order:

1. Garlic cloves should be cut into 2 or 4 parts, depending on the size of the cloves.
2. Mustard seeds need to be held for approximately 1 minute in a heated dry frying pan and crushed.
3. Mix mustard and pork spices in a bowl.
4. Rinse the meat in running water and dry.
5. Using a knife, you need to make small pockets in the meat and insert garlic pieces into them.
6. Next, the meat needs to be rubbed with a composition of 3 points.
7. Wrap the meat in foil and leave to marinate for approximately 30-40 minutes.
8. Turn on the oven 180 degrees. Leave the oven to preheat for about 10 minutes.
9. Then the pork in foil should be placed on a baking sheet.
10. Place the pan in the oven for approximately 90 minutes.

After 90 minutes, turn off the oven and leave the meat in it to cool. It is recommended to serve the prepared oven-baked pork by cutting it into layers and garnishing with slices of fresh tomatoes or cucumbers.

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This dish is very easy to prepare, does not require special culinary talents, but, according to reviews, it is incredibly tasty and truly dietary. Gourmets know many interesting ways to prepare oven-baked beef.

What it is? Some participants in specialized culinary forums believe that the name of the delicacy comes from the peculiarities of its creation: it is cooked in the oven.

Is it so? What is oven-baked beef and how to cook it correctly? Let's talk about this in our article.

Cooking tips

If you want to pamper yourself or your guests with delicious meat with an appetizing crispy crust, you can’t find better than oven-baked beef.
She is just perfect for this. Roasted beef turns out truly amazing when using the following special cooking technology: before baking, you need to saturate the meat with oxygen, leaving it in the air for a while. After the finished dish is removed from the oven, it should be covered with foil for a few minutes.

This little secret will help reveal all the subtleties of the extraordinary taste of oven-baked beef and give consumers real gastronomic pleasure. Next, we’ll look in more detail at how to cook oven-baked beef.

Roast pork in foil

Meat cooked in foil has a delicate taste and incredible aroma! This is especially true for tender pork, which is ideal for a picnic or Sunday lunch with family or friends.

There are a huge number of variations in the preparation of this dish. It is baked in the oven as a single dish or as part of a complex dish. Roast pork in foil can be seasoned with fragrant mustard or a mixture of peppers to taste. This seasoning will add flavor and aroma to the finished dish. Pork cooked in foil can be served both hot and cold with the addition of a side dish or as an independent dish.

Roast pork is also suitable as an ingredient for sandwiches or salads. The recipe in the oven in foil is easy to learn even for beginners.

To cook meat, you can choose any part of the carcass - shoulder or neck. To obtain a more juicy finished dish, you need to give preference to meat with a small layer of fat. For the deepest penetration of the marinade into the meat, you need to make cuts.

But there are exceptions here - you can skip this step if you select a small piece. Even if you do not use mayonnaise, the pork will turn out tender due to the fact that the meat itself is fatty. There are a huge number of ways in which, even culinary amateurs, can produce aromatic oven-baked pork. The recipe in foil will help preserve all the beneficial properties of the meat. We suggest preparing the most tender pork according to this recipe.

Nutritional value of pork pulp

Let's consider the BZHU and the constituent microelements of the product in grams:

• Calories - 143;
• Fats - 3.5;
• Proteins - 26;
• Sodium - 82 (6%);
• Magnesium - 23 (6%);
• Iron - 0.5 (5%);
• Calcium - 9 (1%).

The meat treat itself contains no carbohydrates unless it is prepared with breading, barbecue sauce or any other sugar or starch.

As an animal product, pork contains both saturated fatty acids and mono- and polyunsaturated fats, which are ideal for anyone's healthy diet.

Pork can be made dietary. It contains a lot of protein, as well as vitamins and minerals for healthy muscles and bones, including the heart muscle.

At the same time, it is important to remember the dangers of excessive consumption of meat (especially red and smoked), so as not to become predisposed to the growth of cancer cells in the body. Excess salt is harmful for people with joint and kidney problems. Undercooked meat is dangerous because it contains parasites, although most farms are checked and regularly provide worm prevention to their animals.

Peculiarities

In order for the roasted beef to be exactly as expected, it must not only be well marinated, but also pre-fried. This is done in order to seal all the juices inside, in which it will be cooked in the future. This dish can be combined with any side dish. The cooking process does not cause any trouble for the housewife, so even an inexperienced cook can cope with the process.

It is best to use tenderloin, since this part of the cow's body is not used, the muscles are less developed, and, accordingly, the fibers are easier to soften. Even beef baked in one piece will delight you with its aroma and tenderness.

Definition

So, what is roast beef? This is meat cut from the outer portion of the posterior pelvic portion of an animal carcass. Another name often used is “eye muscle” (“eyeball”). The meat of this part of the carcass is quite tough, so those who want to get a tender and juicy dish from it must be prepared for the fact that the product will have to be subjected to long-term heat treatment, preferably baking.

Incredibly tender meat of young bulls (immature), fed with natural grain, according to many reviews, has an incredible taste, and most importantly, is healthy for the body. After slaughtering the young animals, the carcass is cut up, and excellent meat with a fibrous, marbled structure immediately goes on sale without being frozen.

Crispy glaze crust

Let's look at how you can diversify this dish using glaze. The excellent glaze also keeps the pork from drying out and adds a delicious sweet and sour combination with the salty meat. You can also stuff the meat by smearing the cuts in the flesh and rolling it into a roll.

Try fruity glazes that add a delicious sweet and slightly tart flavor to your roast to surprise and delight your guests.

Types of glazes:

1. Cherry.
2. Raspberry made with apple juice, lemon juice and raspberry jam is an amazing combination. If desired, replace the apple juice with dry white wine.
3. A simple sweet pineapple glaze combines pineapples, cherries and brown sugar.
4. Apricot syrup with jam, dry mustard and brown sugar (or honey).
5. Mango, orange juice and Dijon mustard sauce.
6. Blackberry Jalapeño Sauce. The sweetness of the blackberries, honey, and brown sugar is balanced by the spice of the roasted jalapeño.
7. A bright orange frosting made with orange juice, honey, cinnamon and cloves in a classic holiday style. For an even richer aroma, you can add almond extract.
8. Maple syrup.

Let's look at how to make syrup for oven-baked pork from cherries. The beauty of this recipe is that almost any refrigerator must have cherry jam, table vinegar and starch.

Roast pork in a frying pan

Brass pork can also be cooked in a frying pan, but the principle of preparing the dish is different. The meat is brought to the desired degree of readiness by prolonged boiling.

What ingredients will you need?

To prepare oven-baked pork in a frying pan, it is recommended to use a minimum list of ingredients:

• chilled pork tenderloin – 1 kg;
• peeled garlic cloves – 5 pcs.;
• fresh ginger root – 1 pc.;
• turnip onion without peel – 2 pcs.;
• coarse table salt – 18-25 g;
• freshly ground black pepper – 2 g.

To decorate oven-baked pork, it is recommended to use pickled cucumbers, basil leaves or onion feathers.

Step-by-step cooking process

The algorithm for decorating oven-baked pork in a frying pan consists of the following points:

1. The pork tenderloin should be washed and dried.
2. It is recommended to cut garlic cloves (4 pieces) into 2 parts.
3. It is recommended to cut the onions in the shape of half rings.
4. It is advisable to cut the ginger root into 4 parts.
5. Next, in a frying pan (deep and with thick walls and bottom) with heated oil, you need to fry a whole clove of garlic until softened.
6. After softening, the garlic must be removed from the pan. It is no longer used.
7. Place a piece of meat in garlic oil and fry it at maximum heat until a crust forms.
8. Then you should reduce the heating power of the burner to medium values ​​and add chopped garlic, onion and ginger root to the meat. Fry food for approximately 3-4 minutes.
9. Next, pour water into the pan; it should cover the meat. If the height of the sides does not allow this, then you can continue cooking the meat in a thick-walled pan.
10. When the water boils, add salt to it and reduce the heating power of the burner to a minimum. Simmer the pork in the broth for approximately 1.5-2 hours.
11. Approximately 10 minutes before cooking, add freshly ground pepper to the broth.
12. It is necessary to cool the roast pork in the broth.

Place the finished meat on a flat container, cut into portions and garnish with cucumbers, basil leaves or onion feathers.

boiled beef, stuffed beef, oven-baked beef, beef goulash, azu

Portion pieces are cut from the meat across the grain and then beaten.
Beating loosens the connective tissue, evens out the thickness of the piece and smoothes the surface, which promotes uniform heat treatment. Portioned pieces of beef intended for breading are salted and peppered to taste, then moistened in lezon (see recipe “Lezon”) and rolled in breadcrumbs.

Beef tenderloin is divided into 3 parts: thick (head), medium and thin (tail). Steaks are cut from the thick part, fillets from the middle part, and splints from the tail. Beef Stroganoff is prepared from the trimmings obtained from slicing steaks, fillets and langets.

As a rule, beef is cut for the following dishes: fillet, langets, beef stroganoff, entrecote, rump steak, roast beef, beefsteak, azu, cutlets, goulash, stewed meat, stuffed meat, boiled meat and oven-baked beef.

Boiled beef

To prepare boiled beef, large pieces of meat (1-1.5 kg) are trimmed and boiled. The finished boiled meat is cut into portions.

Stuffed beef

To prepare stuffed beef, trimmed large pieces of meat (1.5-2.5 kg) of the hind leg pulp are stuffed with finely chopped carrots, parsley root and pork lard. Carrots and parsley are washed and peeled. The cooled pork lard is cut into long pieces along with carrots and parsley root. The beef is salted, pierced with a wooden peg, and carrots and parsley are put into the punctures. Pork lard is introduced into the meat with a special tool - a lard.

The stuffed beef is wrapped in foil and baked in the oven until done. The finished meat is cut into portions, cooled slightly and served.

Brass beef

To prepare oven-baked beef, cut portions 1 cm thick from the trimmed pulp. The meat is beaten, salted, greased with sour cream or mayonnaise (or both), flavored with finely chopped garlic and fried until cooked in the oven.

Beef goulash

For beef goulash, the trimmed meat is cut into cubes and simmered until cooked.

Azu

For the basics, pieces up to 2 cm thick are cut from the peeled flesh of the front and hind legs of beef, then the pieces are beaten to 0.5 cm, cut across the grain into cubes 3-4 cm long and simmered until cooked.

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