Meat in foil

Pork 871 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Meat in foil
  • Serves: 10 People
  • Prepare Time: 20 mins
  • Cooking Time: 3 hr
  • Calories: -
  • Difficulty: Easy
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Meat in the oven can be cooked in different ways. I offer you the simplest recipe for roasting meat in foil, which will undoubtedly appeal to housewives and will be a great hot dish on the holiday table!

Ingredients

Directions

  1. We take meat, I prefer pork, but this recipe is universal for any meat, be it lamb, beef or poultry. Only the cooking time will change. It is desirable to buy meat without bones and without veins. Suitable ham, shoulder, and other fillet parts of the pig. The first thing to do with my meat under running water, remove the veins and dry, a paper towel is perfect. Next, cut the meat across the fibers into 2 parts, about 500 grams. Because a whole kilogram in the oven will take a very long time to cook. Then rub the meat profusely with salt on all sides. You can cook meat with anything, adding spices of any kind to taste, so experiment!
  2. Disassemble the head of garlic into slices, clean and cut each slice into two or three parts. Next, sauté the meat with garlic. How to do it?! Cut the meat with the end of a knife, insert a plate of garlic into the pocket. There you can stuff different spices such as cloves or pepper peas.
  3. Rub the meat with garlic inside with adjika or mayonnaise to your taste. As I said, you can lubricate the meat with anything salt, ground black pepper, pieces of bay leaf, rosemary and any spices if desired. You can experiment: grate one piece, for example, adjika, and the other mustard, and then evaluate both masterpieces.
  4. Well, then wrap each piece of meat gently in foil, leaving no gaps. This is also a difficult task. Many times it turned out that all the juice flowed into the pan, but then I adjusted. I advise you to unwind more foil and wrap it on different sides. You can also fold several layers of foil (2-3) and then wrap the pieces of meat. This should be done because the foil is too thin and can easily break. Then put in the refrigerator for 30 minutes. That the pork gave juice and was lightly marinated.
  5. At the end of the time, put the wrapped meat on a baking sheet in a preheated oven to 180 degrees. Bake for 2-2.5 hours. After about two hours, pierce the meat through the foil, if it is pierced and soft, then ready. When the piece becomes soft, increase the oven temperature to 200 degrees. Then make an incision in the foil on top of the meat and put in the oven for another 15-25 minutes. In order for the meat to turn brown and acquire a beautiful crust. If you like more stewed meat, you do not need to make an incision in the foil. Then the meat will be baked in its own juice.
  6. Take the meat out of the oven, remove the foil with a tack so as not to burn, cut the pork into flat pieces, put on a plate and serve. It turns out very tasty and fragrant meat!
  7. Meat baked in a large piece always looks good on the holiday table. It is served hot as a side dish or cold sliced into sandwiches. Tasty and filling, and most importantly nothing extra. Garnish with fresh vegetables and herbs, I usually make mashed potatoes.
  8. Bon Appetit!

Meat in foil



  • Serves: 10 People
  • Prepare Time: 20 mins
  • Cooking Time: 3 hr
  • Calories: -
  • Difficulty: Easy

Meat in the oven can be cooked in different ways. I offer you the simplest recipe for roasting meat in foil, which will undoubtedly appeal to housewives and will be a great hot dish on the holiday table!

Ingredients

Directions

  1. We take meat, I prefer pork, but this recipe is universal for any meat, be it lamb, beef or poultry. Only the cooking time will change. It is desirable to buy meat without bones and without veins. Suitable ham, shoulder, and other fillet parts of the pig. The first thing to do with my meat under running water, remove the veins and dry, a paper towel is perfect. Next, cut the meat across the fibers into 2 parts, about 500 grams. Because a whole kilogram in the oven will take a very long time to cook. Then rub the meat profusely with salt on all sides. You can cook meat with anything, adding spices of any kind to taste, so experiment!
  2. Disassemble the head of garlic into slices, clean and cut each slice into two or three parts. Next, sauté the meat with garlic. How to do it?! Cut the meat with the end of a knife, insert a plate of garlic into the pocket. There you can stuff different spices such as cloves or pepper peas.
  3. Rub the meat with garlic inside with adjika or mayonnaise to your taste. As I said, you can lubricate the meat with anything salt, ground black pepper, pieces of bay leaf, rosemary and any spices if desired. You can experiment: grate one piece, for example, adjika, and the other mustard, and then evaluate both masterpieces.
  4. Well, then wrap each piece of meat gently in foil, leaving no gaps. This is also a difficult task. Many times it turned out that all the juice flowed into the pan, but then I adjusted. I advise you to unwind more foil and wrap it on different sides. You can also fold several layers of foil (2-3) and then wrap the pieces of meat. This should be done because the foil is too thin and can easily break. Then put in the refrigerator for 30 minutes. That the pork gave juice and was lightly marinated.
  5. At the end of the time, put the wrapped meat on a baking sheet in a preheated oven to 180 degrees. Bake for 2-2.5 hours. After about two hours, pierce the meat through the foil, if it is pierced and soft, then ready. When the piece becomes soft, increase the oven temperature to 200 degrees. Then make an incision in the foil on top of the meat and put in the oven for another 15-25 minutes. In order for the meat to turn brown and acquire a beautiful crust. If you like more stewed meat, you do not need to make an incision in the foil. Then the meat will be baked in its own juice.
  6. Take the meat out of the oven, remove the foil with a tack so as not to burn, cut the pork into flat pieces, put on a plate and serve. It turns out very tasty and fragrant meat!
  7. Meat baked in a large piece always looks good on the holiday table. It is served hot as a side dish or cold sliced into sandwiches. Tasty and filling, and most importantly nothing extra. Garnish with fresh vegetables and herbs, I usually make mashed potatoes.
  8. Bon Appetit!

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