Homemade boiled pork or roast beef will be an excellent alternative to sausage. A kilogram of meat costs a little more than a kilogram of premium sausage, but you will be sure that you eat meat, and not a spicy-flavor composition of soy, colorings, flavor enhancers, etc.
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You will need
-
- a piece of meat for baking - 1-2 kg;
- garlic - 1 head;
- large carrots - 1 pc.;
- salt;
- ground pepper;
- foil or special bag for baking.
Instruction manual
1
Rinse the meat in running cold water, pat it dry with a napkin. Peel the garlic and carrots. Divide the head of garlic into slices (old), each cut into 2-3 parts. Cut the carrots into strips, about 0.5 cm thick, 3-4 cm long.
2
Take a sharp knife: the blade should be narrow but strong; the handle should fit snugly against the palm of your hand and not slip. Make frequent cuts in the meat pulp with a depth of about 4-5 cm. Carefully push the pieces of garlic and carrot into the resulting pockets. The more you can make pockets in the meat, the tastier it will turn out. If the piece of meat is large enough, or you did not have time to stuff it the day before, you can roll the pieces of garlic in salt and then push it into the cuts. Also, with a lack of time, saline injections can be given. To do this, prepare a sufficiently strong salt solution - it should even slightly bitter in taste. Dial it into a disposable medical syringe with a needle, imagine yourself a doctor and make a series of injections for the future boiled pork.
3
The surface of the meat can be grated with spices to your taste and salt (taking into account the salt that you already used when you shoveled meat). Ground black pepper or a mixture of four types of pepper is ideal.
4
Wrap boiled pork tightly in food foil and put on a baking sheet or in a heat-resistant form. Please note: usually the foil has a matte and mirror surface. When baking, it is recommended to wrap any products so that the matte side is on the outside and the mirrored side is adjacent to the product. Instead of foil, you can use a bag or a "sleeve" for baking. They are made of special heat-resistant transparent material.
5
Place the meat in the oven. Estimated cooking time is calculated by the formula: 1 hour for each kilogram of product + 30-40 minutes. Thus, a piece of meat weighing 1.5 kg will spend in the oven for about 2 hours. You can make sure that the dish is ready if you make a deep incision. When pressed, clear, light meat juice should flow out, if the liquid is pink or red, the meat is not ready. To prevent the meat from drying out during this time, you can water it every 5 minutes on top of the resulting juice.
6
To beautifully cut boiled pork, meat must be cooled. When hot, it will fall apart into separate fibers. The beauty of this recipe is that the meat can be served either hot or cold.
note
A healthy lifestyle, a healthy diet - these words are full of articles in fashion magazines. It is especially pleasant to discuss these topics, sitting in a soft chair, eating a sandwich with boiled sausage and drinking instant coffee. Most people are for some reason sure that being healthy is tough and troublesome. But it’s enough to start by reconsidering your views on the sausage sandwich.
Useful advice
Low-fat pork (tenderloin, ham, neck) or beef (tenderloin, sirloin) are best suited for baking in the oven.
The meat should be chilled, as frozen meat during baking will give more juice and can turn out to be dry and hard.
It is advisable to stuff the meat in advance, for example, the night before - the meat evenly absorbs salt and aroma of spices.
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