Marinade for a piece of pork for roasting. Marinated pork baked in the oven. How to marinate pork for roasting in the oven in dry white wine

What do you think is the most important thing in cooking meat? The right choice of products, duration of heat treatment or set of spices? Of course, all these aspects affect the taste of the meat dish, but special attention should be paid to the marinade. It is the sauce that helps reveal the true taste of the meat. Today we will discuss how to make a delicious marinade for pork in the oven.

It couldn't be simpler!

Most housewives and male representatives are accustomed to marinating meat only for barbecue. But in vain, because meat cooked in the oven, which has been previously marinated, will be much tastier, more aromatic and juicier. The simplest marinade for roasting pork is made from soy sauce.

On a note! You can emphasize the taste of pork pulp with salt, a mixture of peppers and Provençal herbs. Rub the dry mixture onto the pork and leave it in the refrigerator for several hours.

Compound:

• 0.7 kg pork neck;
• 7 tbsp. l. soy sauce;
• salt and allspice to taste.

Preparation:

Note to the hostess

There is another way to prepare soy marinade for pork. In order for the pork pulp to acquire a rich taste, it is best to bake it in a sleeve along with the remaining marinade.

Compound:

• 0.5 kg of onion;
• ½ tsp. allspice ground;
• 50 g granulated sugar;
• 0.1 l soy sauce;
• 1 tsp. garlic seasoning;
• 50 ml refined vegetable oil;
• 2-3 pcs. laurel leaves.

Preparation:

1. Peel the onions and chop them into rings.
2. Let's prepare the pork pulp.
3. In a deep bowl, mix vegetable oil and soy sauce.
4. Add granulated sugar and stir until dissolved.
5. Pour in dried chopped garlic, allspice and bay leaves.
6. Place the meat into the prepared marinade mixture.
7. Place chopped onion on the meat.
8. Cover the dishes with food-safe film and place them in the refrigerator for 8-10 hours.

You haven't tried anything like this before!

The variety of marinades for preparing meat dishes is pleasantly surprising. The combination of freshly squeezed citrus juice with wine and spices will fully reveal the taste of pork pulp. It is best to bake meat in foil. In order for the steak to acquire a piquant golden crust, the foil must be unrolled at the end of cooking.

Marinade for pork with lemon can be prepared in different ways. Here is one of the popular recipes.

Compound:

• 8 pcs. garlic cloves;
• salt and allspice to taste;
• 1 ½ tbsp. l. red wine;
• ½ lemon;
• ½ grapefruit;
• 1 tsp. Wasabi sauce;
• universal spices and seasonings for cooking meat dishes.

Preparation:

On a note! The longer you marinate the pork, the better. Try to leave the meat in the refrigerator overnight. It is even better that the marinating process lasts one day.

Regardless of how you cook the kebab, on the grill or in the oven, the pork pulp must first be soaked in the marinade. Pork marinade with kefir will help to fully reveal the taste of meat.

Kefir will give the pork additional softness and delicate taste. To achieve the desired result, it is recommended to keep the pork pulp in a kefir marinade for at least 12 hours.

Compound:

• 500 ml of kefir with a fat content of 3.2;
• 1-1 ½ tbsp. l. granulated sugar;
• 6 onions;
• allspice and salt - to taste.

Preparation:

1. We prepare the pork pulp in the usual way.
2. Cut the meat into portions and place in a deep bowl.
3. Add salt and allspice to taste.
4. Mix well, rubbing spices and herbs into each piece of meat.
5. Leave for a quarter of an hour.
6. Meanwhile, peel the onion heads.
7. Shred the vegetable into rings.
8. Add chopped onion to the meat.
9. Mix everything again and leave for a quarter of an hour.
10. After the allotted time, pour the pork pulp with kefir at room temperature.
11. Mix and add granulated sugar.
12. Mix thoroughly again. Kefir should completely cover the meat. You may need a little more fermented milk product.
13. We marinate the pork at room temperature for an hour, and then put it in the refrigerator for 12 hours.

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

Any marinade has three main components. They can be combined into the following list:

1. Acidic base. You can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
2. Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin have proven themselves well. All of them give the dish a complete taste and appearance.
3. Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean ones use olive oil.

The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork are also perfect. Here are some other really tasty options:

• “overnight” marinating compositions are very tasty on a soy base;
• It is recommended to marinate in tomato juice or kefir;
• for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
• like all types of meat, pork goes well with white wine;
• for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by a few simple tips, following which the meat will turn out even tastier. The main recommendations are as follows:

1. In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
2. For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
3. When using a tomato or vinegar mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

• Cooking time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 110 kcal.
• Cuisine: Russian.

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

• lemon – 1 pc.;
• soy sauce – 50 grams;
• salt and spices - to taste;
• onions – 2 pcs.

Cooking method:

1. Cut the peeled onion into half rings.
2. Combine soy sauce with lemon juice, salt and add spices to taste.
3. Pour the resulting solution over the onions and let stand for about 40 minutes.
4. Marinate the meat in the resulting solution for 3-4 hours.

For frying in a pan

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

• honey – 2 tbsp;
• mustard – 1 tbsp;
• vegetable oil – 0.5 tbsp.;
• garlic – 5 cloves;
• salt - to taste;
• vinegar - 0.25 tbsp.

Cooking method:

1. Peel the garlic and press through a press.
2. Combine vinegar with oil, and honey with mustard. Next, mix both masses.
3. Add crushed garlic, salt and stir.
4. Pour the mixture over the meat and let it sit for at least half an hour.

For boiled pork

• Cooking time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 134 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

• dry red wine – 0.5 tbsp.;
• coriander, thyme, pepper, salt - to taste;
• sweet mustard – 1 tbsp;
• vegetable oil – 1 tbsp;
• garlic – 2 cloves;
• celery stalk – 1 pc.

Cooking method:

1. Pass the garlic and celery through a press.
2. Pour wine over this mixture and stir.
3. Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
4. Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

• onion – 1 kg;
• ground red and black pepper - to taste;
• rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
• ginger powder – 2 tbsp;
• dried herbs – 2 tbsp;
• sour cream and kefir - 0.5 l each;
• vegetable oil – 1 tsp;
• salt - to taste.

Cooking method:

1. In a separate container, mix all the spices and rub the meat with them separately.
2. Peel the onion and chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. Place steaks, onions and sour cream sauce in layers in a large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.

With soy sauce

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

• garlic – 5 cloves;
• sugar – 5 tbsp;
• onions – 2 pcs.;
• black pepper, salt - to taste;
• thick soy sauce - 1 tbsp.;
• curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
• vegetable oil – 4 tbsp.

Cooking method:

1. Finely chop the garlic. Add diced onion to it.
2. Next, pour in soy sauce, salt, sugar, and stir.
3. Season the base with spices. Mix well again.
4. Keep the meat cooked for 3 hours.

Quick marinade

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 79 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

• bay leaf – 2 pcs.;
• white onion – 3 pcs.;
• tomato – 3 pcs.;
• ground black and red hot pepper, salt, herbs - to taste;
• fresh basil - 1 bunch;
• dried herb - 1 tbsp.

Cooking method:

1. Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
2. Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
3. Wash fresh herbs, dry, finely chop.
4. Rub the meat separately with the spices, then transfer to a large bowl.
5. Next add salt, sprinkle with basil, pour in tomato sauce, stir.
6. Leave for 1 hour.

Mustard

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a “quickie” recipe. The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

• olive oil – 2 tbsp;
• mustard – 5 tbsp;
• soy sauce – 4 tbsp;
• garlic – 3 cloves;
• lemon – 1 pc.;
• parsley or cilantro - 1 bunch.

Cooking method:

1. In a large bowl, whisk together butter, sauce and mustard.
2. Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
3. Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
4. Combine the remaining ingredients and mix.
5. Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

• Cooking time: 6 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

• soy sauce – 1 tbsp.;
• lime juice – 1 tbsp.;
• sea ​​salt – 1.5 tbsp;
• water – 5 l;
• rice vinegar – 1 tbsp;
• lime zest – 2 tbsp;
• garlic – 8 cloves;
• Burgundy wine - 1 tbsp.;
• peppercorns – 5 pcs.

Cooking method:

1. Peel the garlic and pass through a garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients and mix everything thoroughly.
4. Add meat to the resulting solution and leave for 6 hours.

With vinegar

• Cooking time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 113 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of seasonal herbs - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.

Ingredients:

• salt - to taste;
• onions – 2 pcs.;
• sunflower oil – 4 tbsp;
• weak vinegar 6% - 100 ml;
• dried seasoning for meat – 1.5 tbsp.

Cooking method:

1. Peel the onion and chop into half rings.
2. Take a bowl and pour in the oil and vinegar. Add dried seasoning to them and mix.
3. Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
4. Leave for 3-4 hours.

Simple

• Cooking time: 2 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 48 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Even a simple pork marinade can give excellent results. It is suitable for any form of meat - for steak, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

• salt – 0.5 tbsp;
• onions - 3 large fruits;
• vegetable oil – 1 tbsp;
• freshly ground black pepper – 1 pinch;
• bay leaf – 3 pcs.

Cooking method:

1. Using a blender, process the peeled onions into a paste.
2. Salt the resulting pulp, season with pepper and salt.
3. Next, pour in the oil and add the bay leaves.
4. If there is little time left for marinating, you should pour hot marinade over the meat.
5. Leave for 2 hours.

From kefir

• Cooking time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 93 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Lovers of more tender meat should use a kefir marinade for pork. Thanks to this fermented milk product, the dish will have a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, which is why it is considered a classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.

Ingredients:

• pepper, salt - to taste;
• spices for pork – 1 tsp;
• kefir – 0.5 l;
• onion - 2 pcs.

Cooking method:

1. First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
2. Next, sprinkle with spices, pour in kefir and mix well.
3. Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

• Cooking time: 4 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

• pepper – 1 tsp;
• herbs, spices - to taste;
• kiwi – 2 pcs.;
• salt – 1 tsp;
• lemon – 0.5 pcs.

Cooking method:

1. Peel the kiwi and process it into puree using a blender.
2. Season the resulting mass with lemon juice.
3. Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
4. Leave in a cool place for 4 hours or more.

With honey

• Preparation time: 1 day.
• Number of servings: 4 persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large number of healing properties.

Ingredients:

• salt – 1 pinch;
• mustard – 1 tbsp;
• aromatic spices - to taste;
• liquid honey – 1 tsp;
• garlic – 6 cloves.

Cooking method:

1. In a separate container, combine honey with mustard and stir until smooth.
2. Leave the mixture for 10 minutes.
3. Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
4. Then pour a mixture of honey and mustard on top.
5. Leave the product to marinate for a day.

Video

Beef is truly universal for preparing meat dishes, of which there are a great variety. In addition to its excellent taste, it has enormous nutritional value and is also one of the main sources of iron necessary for health. Beef retains most of its nutrients when roasted..

To bake beef deliciously, you need to choose and prepare it correctly. Only fresh and young beef is suitable for this purpose.. Its age can be determined by its appearance and color. A quality product should have a normal smell and a rich pink color.

Be careful! You should avoid buying meat that has a grayish tint, yellow streaks or an unpleasant odor.

First of all, the meat needs to be washed well and blotted with a paper towel. The baking dish can be a baking tray, a wire rack, or a special form made of fireproof glass, ceramics or cast iron. Also suitable for this purpose are devices such as foil and a sleeve.

Baking time for beef in the oven

Cooking time always depends on the size of the piece and the preparation of the meat. It is recommended to bake 1 kg of beef for 1.5-2 hours, 500 g - 1-1.5 hours.

At what temperature should you bake beef in the oven?

Depending on the volume of the piece of meat, baking temperature varies from 180 C to 200 C. It is better to first preheat the oven to a temperature of 220 C, put the meat in it and after 15 minutes. reduce to 200 C.

Beef for baking, which part is suitable

An important factor in preparing a delicious beef dish is the correct choice of the appropriate part for baking. To this end You should give preference to tenderloin, brisket, thick or thin edge. These are soft and tender parts that can be baked either as a whole piece or as steaks.

How to bake juicy beef in the oven

Beef meat is not very fatty, and this property has disadvantages for baking. Sometimes it turns out a bit dry. Beef baked in the oven will be juicier if you use foil or a sleeve, as well as pre-keeping it in the marinade.

Marinade for baking beef in the oven, what to make it from

Marinade is a special sauce with spices, the main purpose of which is to make the meat soft and flavorful. Typically, all meat marinades have an acidic base. Ingredients can be water, kefir, lemon juice and vinegar. Spices, soy sauce, salt, onion, garlic, mustard, etc. are added to the base. Only the ratio of ingredients varies.

Beef baked in the oven will require significantly less time for complete baking if the meat is pre-marinated.

How to marinate beef for baking in the oven (marinating rules)

A piece of beef is completely immersed in the marinade and aged from an hour to a day., it all depends on the specific dish. The marinated meat is saturated with the aroma of seasonings, becomes soft and almost immediately ready for baking.

Beef roasting sauce

Properly baked beef is certainly one of the most delicious delicacies. But if you add sauce to it, you can achieve excellent taste harmony. It not only adds piquancy, but exquisitely highlights the taste of meat. Beef is quite lean, so it desperately needs a good sauce., which will add sharpness and brightness.

Interesting fact! Sauces were invented by the French, the legislators of all culinary delights. This happened in the 17th century. Today, all national cuisines of the world are replete with a colossal number of different sauces and gravies.

The choice is a matter of taste. You can choose from existing sauces, or you can add some imagination.

This article offers a recipe for onion sauce for roasting beef:

• Sauté 2 onions, cut into half rings, and 3-4 cloves of grated garlic in vegetable oil until golden. Add 2 tbsp to the mixture. flour, stirring continuously. Add 1.5 cups of broth, which can be replaced with water if desired. Stir everything, and an excellent sauce is ready, which will give the meat an incomparable taste.
• The sauce can be coated and baked in any way. With its help, beef acquires the desired softness, juiciness and aroma.

How to deliciously bake beef in the oven (cooking secrets)

For the most delicious roasted beef, only marinade and sauce are not enough. It will be useful to know some culinary tricks. They are often the secret to great signature dishes.

Here are some of them:

Beef in mustard, baked in the oven

This option is quite simple. Preparing the products takes approximately 15 minutes. Crush 4 cloves of garlic with a small amount of black pepper (1.5 tsp) and salt (1 tsp). Rub 1 kg of beef pulp with the mixture and carefully pierce it with a fork or thin knife in several places.

Shake a glass of vegetable oil with mustard (150 g). Coat the meat completely with this mixture and, transferring it to a shallow form, put in the oven, where bake for 1.5 hours at 200 C. Lightly garnish with herbs and serve. The result will be very pleasing with its excellent taste.

Beef baked in the oven with potatoes

Another easy-to-prepare option is perfect for a quick dinner. Cut 500 g of beef pulp into steaks and beat a little with a hammer. Peel 5-6 medium potatoes and 2 onions. Cut the potatoes into slices and the onion into rings.

Coat a baking sheet with 2 tbsp. butter, place the steaks on it and season with salt and pepper. Place onion rings in an even layer on the meat, top with a layer of potato slices, sprinkle with salt and pepper. Place a sheet of foil on a baking sheet, closing the edges tightly.

Baked beef in the oven with potatoes will be tastier if you lay a layer of young zucchini, cut into circles, on top.

Place in the oven and bake at 180 C for about an hour. This dish should be served hot. The main convenience is the absence of additional hassle with preparing a side dish.

Beef baked with vegetables in the oven

The recipe does not require a separate side dish, since it will be vegetables baked with meat. Cut 500 g of beef pulp into steaks. 1 tbsp. dilute vegetable oil with 2 tbsp. soy sauce and 1 tbsp. balsamic vinegar in a separate bowl. Add 1 tbsp there. honey, and stir the entire solution thoroughly.

Place grated garlic and meat pieces into the prepared marinade. Marinate for 2 hours. Separately prepare the vegetable stew: cut 1 medium carrot into circles, 1 onion and 1 sweet pepper into half rings. Fry all vegetables well in oil for 10 minutes, season with salt and pepper.

After transferring the vegetables into the pan, quickly fry the marinated meat in the same pan. After a little pepper, place it on top of the vegetables. Place in the oven and bake for 30 minutes. at 180 C. This versatile recipe can be used for both a weekday dinner and a holiday one.

Beef baked in the oven with cheese

A very simple and valuable recipe that produces amazingly tasty beef. Although the cooking process lasts more than two hours, the preparation of the products itself does not take much time. Rub a 500-gram piece of beef fillet with salt and pepper (1 tsp each).

Cut 2 garlic cloves into circles. Stuff the meat with them, making long transverse cuts with a knife. Place the beef in a deep pan. Dilute 1 tbsp in a separate container. mayonnaise, 2 tbsp. sour cream and 2 cups of cold boiled water. Pour the mixture into a baking tray, adding a bay leaf.

Bake in the oven for 2 hours at 200 C. Just before it's ready, add 50g of grated cheese on top of the meat. It is better to serve the dish hot. The cheese crust gives the beef a beautiful, festive look and unique aroma. Sliced ​​pieces of meat can be poured with the resulting sauce.

Beef with prunes, baked in the oven

This recipe has an original taste. This dish is best prepared for a festive table; it will create a sensation among the guests. Rinse prunes (about 30 pcs.) and pour boiling water over them. Prepare mustard sauce from 4 tbsp. mustard and 2 tbsp. mayonnaise, sprinkled with salt and pepper to taste.

In a piece of beef pulp (1 kg), make transverse cuts into which carefully insert the prunes. Coat the meat with mustard sauce and wrap tightly in foil. Place in the refrigerator, and after an hour - in the oven. Maintain for 1.5 hours at 200 C. This wonderful and aromatic dish will delight your guests.

Beef pieces baked in the oven

This recipe is more suitable as a second course for lunch and does not take much time. Cut 700 g of beef pulp into pieces and beat with a hammer. Season with salt and pepper. Pour a little oil into a baking tray and place the prepared meat on it, spreading 1 tsp on each piece. mayonnaise.

Cut 4 onions into rings and sprinkle over the meat. Finely chop 2 medium tomatoes and 4 cloves of garlic, pour in 2 tbsp. tomato paste and stir. Cover the meat with the resulting mixture and sprinkle a little grated cheese on top. Bake in the oven at 200 C for 1 hour. You can prepare any side dish for the dish.

Beef on the bone, baked in the oven

This option is prepared quickly, easily, does not require any special culinary tricks, and the result is an incredibly tasty dish. In this case, entrecote on the bone is required (4 pieces, 300 g each). Coat each steak with olive oil (1 tsp), season with salt and pepper. For 30 min. leave it in the kitchen.

Place foil on a baking sheet and place steaks. It is best to bake under the top grill at the highest temperature. 5 minutes. on one side and 4 min. with another. Next, remove the meat and let it stand for 5 minutes, and you can safely serve it with a side dish.

Beef cutlets baked in the oven

The recipe for baked beef cutlets will bring joy to any housewife. Simplicity, economy, no lengthy preparation, and at the same time, maximum taste and benefit. Cut 500 g of beef into pieces and grind in a meat grinder with 1 onion.

Add 1 egg, salt, pepper and fresh herbs to taste. For juiciness, the minced meat can be supplemented with 1 tbsp. sour cream. Place foil on a baking sheet and place the formed cutlets on it. Cover them tightly with another sheet of foil. 45 min. bake at 180 C.

Shortly before the meat is ready, remove the top sheet so that a crust appears on the cutlets. Remove from oven, let cool 5 minutes. and serve with any side dish.

Beef baked in the oven in foil in pieces

This option cooks faster than usual. This recipe is suitable for both an everyday table and a festive one. You will need 1 kg of beef pulp. Cut 1 carrot and 10 garlic cloves into circles.

Carefully stuff the meat with them, after making long cuts in it. Rub it thoroughly with salt and pepper, and try to wrap it tightly in foil. Place in the oven at 200 C for 1 hour.

How long to bake beef in the oven in foil

Using foil significantly reduces cooking time. The meat cooks quite quickly inside. Therefore, at a temperature of 200 C the process can take only 1 hour.

Beef baked in a sleeve in a piece

It is better to marinate the beef in the evening so that you can start cooking in the morning. 2 tbsp. salt and 1 tsp. pour granulated sugar into 1 liter of water. Add 2 tbsp there. l. lemon juice. Place a piece of beef weighing 800 g into the resulting marinade.

The solution should completely cover it. Throw in 1 bay leaf and 4 peppercorns. Place some weight on top and marinate for 12 hours. In the morning, first prepare the sauce by stirring 2 tbsp in a separate bowl. l. mustard with 2 tbsp. l. vegetable oil.

Sprinkle all this with 1 tsp. pepper Coat the finished piece of beef with this mixture. Cut 8 cloves of garlic into circles. Carefully stuff the meat with them and leave for 45 minutes. in the kitchen. Next, put it in the sleeve and add half a glass of warm water. Bake at 180 C.

After some time, the water in the sleeve will boil, this will be a sign that it is time to reduce the temperature to 150 C. Leave in the oven for another 1.5 hours. At the end of the process, keep the meat in the switched off oven. After 20 min. you can take it out and serve it hot.

How long to bake beef in the oven in the sleeve

The baking time for beef using a sleeve varies between 1-1.5 hours. And this entirely depends on the size of the piece of beef. To speed up the process, a small amount of water is added to the sleeve.

The use of such devices as foil with a sleeve in culinary business has a number of advantages:

• The meat is cooked in its own juices and without the use of oil;
• The meat is cooked perfectly comes out soft and quite juicy;
• The nutritional value of such meat is higher than that prepared by other methods;
• Clean baking tray and oven. All the fat remains in the foil or in the sleeve;
• Time cooking time is reduced.

The secret of the sleeve is in the profiled seam, through which steam can escape.

Which of the two methods is preferable? There is no clear answer to this question. It all depends on what kind of dish is being prepared. Some housewives prefer to bake in a sleeve due to convenience. The sleeve does not tear and, unlike foil, does not stick to the meat.

Others prefer foil. It is believed that the meat tastes better because of the crust. And the sleeve, in their opinion, does not always close tightly, and there is a risk of dirtying the oven. In general, these preferences are very individual.

How to bake marbled beef in the oven

Marbled beef represents the best cuts of tenderloin, which has muscle fat layers in the form of a marble pattern. The price category of such meat is significantly higher than others. It is quite simple to prepare, but takes time.

The end result is a luxurious dish that will take first place on the holiday table. Tie 2.5 kg of marbled beef on ribs using kitchen thread to prevent loss of shape.

Besides the cut, there are other best parts presented in this diagram.

Brush it with olive oil (about 4 tbsp), sprinkle evenly with 1 tsp. salt and 1/4 tsp. pepper Mix the herbs of oregano, rosemary and basil. 1 tsp Sprinkle this mixture on top. Place the meat in the pan, ribs down, and bake for 20 minutes. keep in the oven at 200 C.

Then remove and cover tightly with a layer of foil. Bake at 160 C for another 2 hours. At the end of the process, remove the meat, let it stand for 15 minutes, then serve hot and sliced.

Pros and cons of the product Miratorg (beef for baking)

Miratorg offers a semi-finished product - marinated beef in baking bags. This is very convenient because it does not require any preparation time.

Striploin steak Miratorg from marbled beef.

The marinade completely saturates the meat with aromatic spices, and the housewife can only bake the finished product directly in the package and get a wonderful dish. In our busy lives, the opportunity to whip up such a nourishing, tasty and, moreover, beautiful dinner is simply a gift.

What is the calorie content of beef baked in the oven?

Oven-baked beef retains all the valuable nutrients while Beef meat contains a small amount of calories: from 106 to 180 kcal per 100 g of product.

Instructions and recipe: How to brew beer at home. The benefits of homemade beer.

Watch a video on how to properly prepare beef baked in the oven:

From this video you will learn how to bake beef in a sleeve:

All the best to you and successful culinary experiments!

A marinade for meat can significantly improve the taste of a dish, for which it is deservedly loved by many housewives. Using a certain set of products, you can obtain a composition that can help prevent excessive dryness of meat when baking or frying.

One of the most common ways to cook meat is to bake it in the oven. At the same time, in order to soften a tough piece and enrich its taste, a marinade is used for meat in the oven. Different recipes involve marinating both the whole part and cutting it into pieces. Maximum saturation will be facilitated by the cooking option when the meat is left in the refrigerator for the whole night. Ingredients such as mustard and soy sauce will add a delicious taste.

Ingredients:

• mustard – 100 ml;
• sunflower oil – 100 ml;
• soy sauce – 100 ml;
• garlic – 2 cloves;
• salt – 1 tsp;
• pepper – 1 tsp.

Preparation

1. Mix all ingredients, mix mixture with meat.
2. Refrigerate overnight.

To make the meat tasty, you need to remove excess toughness and make it soft. Housewives who are wondering how to marinate beef can recommend many methods for preparing the marinade. To do this, they use kiwi, leaving the meat with it for only a quarter of an hour so as not to make it too soft. Another option would be kefir, in which the beef is soaked overnight, or mustard, in which the meat can be left for several hours. One of the most successful ways is to use mineral water.

Ingredients:

• sparkling water – 500 ml;
• onions – 3 pcs.;
• spices;
• salt and pepper.

Preparation

1. Cut the onion into rings, mix with the meat, add spices, salt and pepper.
2. Pour water over beef.
3. Keep in the marinade for several hours.

Chicken is one of the most preferred types of meat; there are many recipes that allow you to cook it incredibly tasty. But if you marinate it, it will help give the dish a truly indescribable rich taste. Marinade for meat with soy sauce is one of the most preferred options; this product goes well with chicken.

Ingredients:

• soy sauce – 200 ml;
• spices;
• garlic – 2 cloves;
• honey - 2 tbsp. l.

Preparation

1. Mix honey with sauce. Chop the garlic and add. A delicious marinade for meat is ready.
2. Place chopped chicken pieces into the mixture and leave for 2 hours.

Many housewives prefer to marinate pork to make it juicy and tender. A variety of products are used as constituent parts: it can be kefir, mayonnaise, red or white wine, cognac, vegetable or olive oil, onion and garlic. Often used as a cooking method is a marinade for grilled meat with the addition of lemon juice, which adds a piquant flavor to the dish.

Ingredients:

• vegetable oil – 4 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• cognac – 2 tbsp. l.;
• salt;
• pepper.

Preparation

1. Mix all ingredients.
2. Place the meat into the mixture and leave it for 2 hours.

Lamb is one of the types of meat that needs to be cooked using certain secrets that help give the meat special tenderness. Marinating can be done using various ingredients, such as mint, soy sauce, lemon juice, yogurt and other products. Marinade for barbecue meat is made to give it juiciness and softness.

Ingredients:

• tomatoes – 500 g;
• salt and pepper;
• spices;
• garlic – 3 cloves;
• onion – 500 g.

Preparation

1. Chop the vegetables, mix them with spices, garlic and onions.
2. Place the chopped pieces into the meat marinade and set aside for 4 hours.

For those who are not indifferent to smoked meat products and decide to cook them at home, you should definitely learn how to make a marinade for meat before smoking. It is an integral element of the cooking process, since at this stage the meat is saturated with the necessary taste qualities. In addition, it is saturated with moisture, which prevents it from becoming dry when smoked.

Ingredients:

• lemon juice – 100 g;
• olive oil – 150 g;
• garlic – 3 cloves;
• salt – 1 tsp;
• spices;
• pepper.

Preparation

1. Mix all ingredients. You can add parsley and honey.
2. Place the chopped pieces in the meat marinade and leave for up to 10 hours.

To make it juicy and soft, it is pre-marinated. The mixture can have different tastes: salty, sweet, spicy. This is achieved by using products containing acid, for example, lemon juice, vinegar, wine, and adding all kinds of seasonings. A quick marinade for meat can be made by using one of these ingredients. It is important to add oil to the mixture; it will promote better marinating and even cooking of the meat.

Ingredients:

• lemon – 0.5 pcs.;
• Worcestershire sauce - 3 tsp;
• chili sauce – 1 tsp;
• olive oil – 2 tbsp. l.;
• salt – 0.5 tsp;
• pepper – 0.5 tsp.

Preparation

1. Cut the meat into thin pieces so that the marinade penetrates better.
2. Mix lemon juice, sauces, oil, salt and pepper. You will get a simple marinade for meat.
3. Place the steak in it and leave for half an hour.

It is considered a real delicacy that will decorate any holiday table. To prepare it at home, housewives should master a stage of cooking called marinating. The longer it is carried out, the more salty the taste will be achieved. The recipe for how to cook marinated meat is given per 1 kg of pork.

Ingredients:

• water – 1 l;
• salt – 5 tbsp. l.;
• sugar – 1 tbsp. l.;
• bay leaf – 2 pcs.;
• allspice – 5 pcs.;
• cloves – 1 pc.

Preparation

1. Dissolve salt in water, add sugar and spices. Boil and cook for about 5 minutes. The marinade for jerky is ready.
2. Pour brine over the meat until it completely covers it. Place in the refrigerator for 1-3 days. Turn the meat 1-2 times a day.
3. Remove the meat, dry it, place it under a load to drain the brine.

One of the most popular dish options for a festive event is. A marinade for baking meat will help eliminate the dryness of the dish and give it an original rich taste. The marinating process will take from several hours to a day, it depends on individual preferences. It is worth considering that part of the mixture should be left for rubbing the chicken from the inside.

Ingredients:

• garlic – 4 cloves;
• olive oil – 2 tbsp. l.;
• salt – 2 tsp;
• paprika – 2 tsp;
• basil – 1 tsp;
• pepper – 0.5 tsp.

Preparation

1. Chop the garlic, mix with salt and spices, pour in the oil. Mix everything.
2. Place the carcass in the chicken marinade and leave to marinate in the refrigerator.

How to marinate pork in vinegar?

There are many ways to marinate pork. A variety of products are used, among which we can list mayonnaise, kefir, all kinds of berries (for example, lingonberries) and even kiwi. But the classic recipe is considered to be popular among housewives. With its help, you can soften the pork, it will become soft and incredibly tasty.

Pork, baked in a piece- This is an excellent hot dish, as well as a cold one, for breakfast with a sandwich or snack. We will prepare delicious baked pork in marinade of sour cream and mustard large whole piece.

Buzhenina is an original Russian appetizer, which was traditionally prepared from high-grade pulp of the hind leg of pork. Mentions of boiled pork are found in documents dating back to the 16th century. Our ancestors knew the secrets of how to cook delicious boiled pork. It is known that they marinated it for several days and baked it in a special way, for example, on birch sticks. With this cooking method, the meat acquired a unique aroma and taste. According to some recipes, pork boiled pork was baked in unleavened dough, but now it has been replaced with foil or a baking sleeve.

Marinating pork for baking is very simple:

Take a piece of pork weighing 1-1.5 kg, rub it with salt and garlic, your favorite spices. A piece from the hind leg is suitable for baking, then your baked piece of pork will be called boiled pork after cooling.

Pork, baked whole piece in a slow cooker

In the multicooker, the baking mode is selected. Our marinated piece of pork along with the marinade is placed in the bowl. Set the time to 60 minutes and cook with the lid closed. In the middle of cooking boiled pork in a slow cooker, when there are 30 minutes left until the end of the program, the piece of pork is turned over and cooked further. In the photo, the baked piece of pork was prepared in a slow cooker.

Boiled pork in a slow cooker can be prepared in another way, for example, as in this video recipe for the Brand multicooker:

for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.

Prepare a meat delicacy for yourself and your loved ones, and this is exactly what boiled pork is, with your own hands at home. And you will be healthy!

Anyuta wishes you bon appetit!