Most recipes advise baking meat in the oven exactly pork, but in fact it is not necessary. Knowing some of the subtleties, you can perfectly cook a rabbit, chicken, veal or even lamb. Before cooking, any meat must be pickled, then it will become softer and acquire a piquant taste.
Pick your recipe
You will need
- thyme and dry oregano grass;
- red or white wine - 3 glasses;
- onions - 2 pcs;
- meat is fresh, in one piece and without bone - 1 kg;
- a mixture of spices or peppers;
- granulated garlic;
- cloves - 2 buds;
- bay leaf - 3 pcs;
- vegetable oil and salt.
Instruction manual
1
From a piece of meat, remove the veins and films; if there is a small fat, leave it. Place the meat in a plastic container.
2
Add the onion, herbs, cloves, cloves, lavrushka to the meat and pour the wine, mix well.
3
Close the lid and place in the refrigerator for 24 hours for marinating. The meat must be marinated for at least 20 hours.
4
After this time, take it out, dip it with a paper towel, strain the rest of the marinade. Salt and pepper the meat, rub with garlic and spices.
5
Heat a little oil in a pan and fry the piece over high heat on all sides until a brown crust appears.
6
Next, transfer the piece to a stewpan, roasting pan or mold, fill it with strained wine marinade and cover with a lid.
7
Preheat the oven to 200 oC, place the meat form in it and bake for one and a half hours. Periodically drop in and pour meat with marinade. After that take out the roasting pan and leave it on the table for 20 minutes.
8
Cut aromatic meat into portions and serve with a side dish, salads. When cold, you can use meat to create sandwiches, holiday snacks, etc.
Useful advice
When choosing meat for baking, give preference to thick pieces - neck, ham, etc. They contain more moisture and therefore it is advantageous to use them. To add extra juiciness to veal and beef, you can wrap the meat with a thin layer of fresh bacon or introduce thin strips inside with punctures. The oven must be thoroughly heated before cooking, then the juice will not leak onto the baking sheet.