Large pieces of baked meat are an excellent choice for busy cooks, as the meat can be put in the oven and it does not require a lot of attention. The problem is that it is very easy to overexpose the meat, and it will become hard, dry and not chewable. There are several secrets that make the meat tender and juicy.
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1. Preheat the oven at 150 ° C.
2. Mix 2 parts of sea salt and 8 parts of hot water. Stir the solution with a tablespoon or wooden spoon to completely dissolve the salt.
3. Rub a piece of meat on each side with 1 tablespoon of olive oil. Sprinkle the meat with sea salt and ground black pepper.
4. Fill the syringe with a solution of water and salt. Insert a needle into the thickest part of a piece of meat and inject liquid.
5. Place the roasting rack in the roasting pan and place the meat on the rack. Fasten the edges of the grill so that the grill gently squeezes the edges of the meat.
6. Cover the frypot with aluminum foil. Bake meat at the rate of 30 minutes per 450 g, if you want the meat to turn out with blood, 35 minutes - so that it is juicy, 40 minutes - for an average degree of frying. Do not cook meat longer than this time if you want it to remain tender.
7. Remove the roasting pan from the oven and let it sit for 15 minutes, then cut into slices and serve.