Whole piece of meat baked in the oven is an incredibly tasty dish! There are many different ways to cook it, and each method gives the meat a unique flavor and aroma. Roasting meat takes time, so in most national cuisines, hostesses do it for festive feasts. Hot freshly cooked meat is simply a masterpiece, but even when cold, this dish is simply out of competition as a cold appetizer, an ingredient for sandwiches and salads. How do we imagine the Germans? Accurate, hardworking, orderly obedient for the most part. So the language is the same: instead of 6 words - only one thing and everything is clear) # meat # olgrigrecept # menu # hot # second dishes # meat with one piece in the oven # dead frost # New Year's table # salads # men's kitchen
Ingredients: A good piece of pork with skin, dry seasonings, bay leaf, broth of your choice, salt, pepper, olive oil (or whatever is on hand)
Cooking method:
The first step is to wash the meat and blot with paper napkins. brush with salt, pepper, spices on all sides. Cut the skin to the fatty layer into squares.
We unfold the film, put the floor of a laurel leaf, put a piece of meat on it and stick it on each side, either a small leaf of laurel or half of it, grease it with olive oil on all sides and wrap it tightly in a transparent film. We put it in the refrigerator. At least 8 hours, I cleaned for the night.
It is very convenient and I recommend everyone to buy such a meat thermometer. Conveniently, you will never overdry the meat and always bring it to the desired condition.
We take it out of the refrigerator, open it, remove the lavrushka and heat a little oil in a pan, heat it strongly and quickly fry the meat on each side. Here we do not need to fry a piece of meat, but only clog the pores, leaving the juice inside the piece of meat so that it is not dry. I heard that some, buying lean meat, inject water or broth with a syringe. I didn't do it myself, but I think it won't get any worse.
I turn on the oven at 230 degrees. I fried it on all sides, now I cook any heat-resistant dish into which I pour broth, which can be used for sauce. I put the grate on it and on the grate - meat. I stick in the thermometer, measuring it so that the tip of the needle is in the middle of the piece. After 20 minutes, I lower T to 170 degrees and set the timer for 40 minutes, then check T on the thermometer. I install with the help of two heads of cabbage so that the piece of meat stands with the skin on top and the fat flows down.
Desirable deviation: Temperature setting and time To select the optimum temperature and baking time, you need to decide what result you want to get: meat with a crispy crust or without a crust, with a tender surface? Depending on this, baking will be either high-temperature and relatively fast, or low-temperature and, accordingly, longer.
High-temperature method In this case, the meat is placed in an oven preheated to 210-230 ° C and cooked for 10-30 minutes (in depending on the size of the piece) until the characteristic crust appears, which "seals" the meat juices inside the piece and gives a delicious taste dish. The exact temperature also depends on the size of the meat. If you are cooking a piece weighing up to 1 kg and with a little external fat, preheat the oven to 210 ° C.
For cuts weighing more than 1 kg, you need to preheat the oven to 220-230 ° C. After 10-30 minutes, lower the oven temperature to 160-170 ° C. For the oven to cool down faster, open the door for 30-60 seconds. The simmering time for meat at this temperature can vary depending on how large the piece is and how deep you want it to be. At a temperature of 160-170 ° C, for a piece of meat weighing less than 5 kg for every 500 g, you will need 25-30 minutes to fully cook it.
A reliable answer about the readiness of a meat dish can be given by a wooden skewer. Pierce a piece from the side with it and look at the tip of the stick - if you see blood on it, it means that the beef or pork has not yet reached the condition. Also, pay attention to the juice that was released at the "injection" site. If it is light and transparent, then the meat is ready, if it is cloudy, the dish should still be kept in the oven. If you don't have a wooden skewer, use a regular toothpick.
And so, the meat is ready, you can serve it or leave it to cool and cut like boiled pork. The crust is crispy and delicious.