Meat in foil

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Ingredients for cooking meat in foil

1. Meat 1 kg (pork in my case)
2. Garlic 4-6 cloves
3. Adjika (or mayonnaise, you can even use mustard or ground pepper) to taste
4. Salt to taste

• Main Ingredients
• Serving 6 servings

Inventory:

Foil, Knife, Cutting board, Oven, Baking sheet

Cooking meat in foil:

Step 1: Choose Meat.

We take meat, I prefer pork, but this recipe is universal for any meat, be it lamb, beef or poultry. Only cooking time will vary. It is advisable to buy meat without bones and without veins. A ham, a shoulder blade, and other pig loin parts will do. The first thing I wash 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, approximately 500 grams each. Because a kilogram in the oven will take a very long time to cook. Next, rub meat abundantly with salt on all sides. You can cook meat with anything by adding spices of any kind to your taste, so experiment!

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Step 2: Fill the meat with garlic.

Disassemble the head of garlic into slices, peel and cut each clove into two or three parts. Next, we stuff the meat with garlic. How to do it?! We cut the meat with the end of the knife, insert a plate of garlic into the resulting pocket. There you can stuff various spices such as cloves or peppercorns.

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Step 3: Coat the meat.

Rub the meat with garlic inside with adjika or mayonnaise to your taste. As I already said, you can lubricate the meat with anything you like salt, ground black pepper, slices of bay leaf, rosemary and any spices as desired. You can experiment: grate one piece, for example, adjika, and the other with mustard, and then evaluate both masterpieces.

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Step 4: Wrap the meat in foil.

Well, then we wrap each piece of meat carefully in foil, leaving no cracks. This business is also not easy. Many times it turned out so that all the juice flowed out onto a baking sheet, but then I got used to it. I advise you to unwind more foil and wrap it from different sides. You can also fold several layers of foil (2-3) and then wrap the pieces of meat. This must be done since the foil is too thin and can easily tear. Next, put in the refrigerator for about 30 minutes. To pork juice and pickled slightly.

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Step 5: Put in the oven.

At the end of time, put the wrapped meat on a baking sheet in a preheated up to 180 degrees oven. Bake for 2-2.5 hours. After about two hours, we pierce the meat through the foil, if it is pierced and soft, then it’s ready. When the piece becomes soft, increase the temperature of the oven up to 200 degrees. Then we make an incision on top of the foil and put the meat in the oven for 15-25 minutes. In order for the meat to brown and acquire a beautiful crust. If you like more stew, then an incision in the foil does not need to be done. Then the meat will be baked in its own juice.

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Step 6: Ready Meat.

We take the meat out of the oven, remove the foil with a tack so as not to get burned, cut the pork into flat pieces, put it on a dish and serve it on the table. It turns out very tasty and flavorful meat!

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Step 7: Serve the meat in foil.

The meat, baked in large pieces, always looks good on the festive table. It is served, both in hot form to the side dishes, and in cold form, sliced ​​into sandwiches. Tasty and satisfying, and most importantly nothing more. Garnish with fresh vegetables and herbs; I usually make mashed potatoes. Enjoy your meal!

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Recipe Tips:

- - The readiness of the meat can also be checked by piercing it with a knife, if it is soft and easily pierced, then it is already ready.

- - The juice of the finished dish, which drains into foil, can be thickened with 1 teaspoon of flour, and, adding cream, turn into an excellent meat sauce.

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