A skillfully baked piece of natural meat was, is and will be one of the most requested dishes by mankind. A successful presentation of this truly delicious meal took place many centuries ago. Since those distant times, beef pork is still popular, loved and desired by every admirer of tasty and wholesome food.

Classic beef pork in the oven

There are as many culinary variations of cooking meat as there are cooks preparing this dish. However, classic beef pork is a kind of foundation for creating any culinary masterpiece.

Ingredients Composition:

  • sweet carrots;
  • head of garlic;
  • beef (a piece from the hip cut, neck or ham) - 2 kg;
  • composition of dry carrots and onions, sesame seeds, paprika, laurel leaf, pepper, spicy herbs.

It is advisable to prepare products for boiled pork ahead of time, especially when holiday feasts are coming. A baked piece of meat, aged for several days in the refrigerator, will appear in the most delicious and juicy condition.

Cooking method:

  1. In order to comply with the technological process, thoroughly rinse a piece of meat, blot it with napkins, then be sure to weigh the product if you did not remember this indicator when buying.
  2. Next, we need marinade for boiled pork. To do this, we make a liquid composition, based on the following calculation: per liter of drinking water we take 70 g of cooking salt.
  3. Put the beef in the resulting liquid. If its volume is not enough to cover the piece, increase the amount of the composition.
  4. In a separate bowl we prepare fragrant brine.We fill the pan with 500 ml of purified water, throw in the liquid allspice and its peas, laurel leaf, a selected mixture of herbs. Boil the composition, cool, pour into a pan with soaked beef.
  5. We send the product for 5 days to a cool place, after which we weigh the piece again. If its weight has not increased by about 30%, we use a syringe to inject strained brine into the meat tissue.
  6. We cook the prepared piece with chopped garlic plates, thin strips of carrots, breaded with a mixture of herbs and spices. Another old-fashioned way is to coat the meat with a layer of stiff dough made from drinking water and rye flour.
  7. Place the beef in a baking dish and send it for 2 hours to the oven, originally heated to 60 ° C. After 30 minutes, raise the temperature to 80, and then to 110 degrees.

The process of cooking classic boiled pork in the oven is long, requiring attention and patience. But the result is guaranteed to be excellent!

Cooking in a slow cooker

The invention of this wonderful kitchen appliance made a literal revolution in our ideas that delicious pork can be cooked practically without our participation.

Grocery list:

  • lean oil;
  • beef pulp (preferably veal) - up to 1 kg;
  • cloves of garlic - from 5 pcs.;
  • chopped fresh herbs;
  • fragrant herbs of Provence;
  • salt, spices, spices.

The process of cooking boiled pork in a slow cooker:

  1. Meat pretreatment is a must for the product. We wash the piece well, dry it thoroughly with paper towels, cut off the films and veins, remove the layer of excess fat.
  2. We make not very large slots on top, fill the “pockets” with thinly chopped plates of peeled garlic.
  3. If desired, use carrots, dividing it in length into thin cubes. We make deep cuts in the meat with a sharp knife, where we insert pieces of root vegetables directly along the edge of the kitchen appliance. Then we extract it.
  4. Rub the beef with salt, pepper, aromatic herbs. Lubricate with fresh oil, sprinkle with chopped herbs. We stand 30 minutes in this condition in the kitchen.
  5. We put the pickled meat in the cooking bowl of the device, set the “Stewing” program for 3 hours. Periodically open the unit, turn the piece over. Fans of spicy taste shades pour a little dry wine into the container. But this is a matter of taste!
  6. To form your favorite golden crust at the end of the process, change the device's operating mode to “Baking”, cook another 20 minutes.

Cut the cold boiled pork into thin slices, serve the dish with lemon slices, sprigs of herbs, fresh vegetables.

How to cook juicy meat in foil

Modern methods of baking meat include the use of thin aluminum paper. Beef pork in foil in the oven turns invariably juicy and very mouth-watering.

Necessary components:

  • lean oil;
  • garlic cloves - from 8 pcs.;
  • salt, pepper, spices, spices;
  • fresh beef - 2 kg.

Step-by-step preparation:

  1. We process the meat well, rinse and dry with napkins. Now pickle the product to get a tender and juicy dish. When baking meat in foil, it is not recommended to use vinegar marinade or sprinkle beef with lemon juice.
  2. Generously rub the product with pepper and salt, spices and spices. We make small cuts on the meat, fill the cavities with a mixture of chopped garlic and chopped herbs.
  3. Pour in the palm of vegetable oil, well coated with a piece of fat on all sides. Now we can be calm for the delicious "fate" of our food! It is best to carry out the entire preparatory procedure in advance and complete the process the next day.
  4. Continue cooking. We remove the pickled meat from the refrigerator, leave it on a plate until the product acquires the temperature of the kitchen.
  5. We spread two layers of foil on a baking sheet, place the prepared meat on the shiny side of the paper, carefully connect its ends, trying to pack the beef as tight as possible.
  6. Bake the dish for about two hours at t 180 ° C. We open the paper 30 minutes before the end of the heat treatment of the boiled pork, so that it browns appetizingly.

Did you enjoy the juicy meat in the foil? Do not forget that the finished dish needs to “come to its senses”, cool off the heat of the oven, complete the final design of the flavor bouquet.

Beef pork sleeve

Roasting veal in a special package allows you to keep healthy trace elements and vitamins in your food, improve the taste of the dish, and shorten its cooking time.

Product List:

  • turnip onion - 2 pcs.;
  • fresh beef - 1.5 kg;
  • drinking water or broth - 250 ml;
  • laurel leaf, ground coriander (½ tsp), peppercorns (2 pcs.), spicy dried herbs;
  • salt.

Cooking Technology:

  1. We blot the pre-processed meat with napkins, salt well, season with coriander, ground pepper, aromatic herbs on all sides.
  2. We free the onion from the husk, shred the rings. We lay out half of the amount on the “bottom” of the baking sleeve.
  3. We place the prepared beef on a vegetable composition. On top and sides we place the remaining rings, adding peppercorns and a leaf of laurel.
  4. We fix the open ends of the package with clips or tie with twine. We send a preparation of hours for 7 (at night) in the refrigerator to pickle.
  5. Next, heat the oven to t 180 ° C. We take out a package with the product, pour in the broth, drinking water or wine (choose according to tastes and possibilities). Tie the end of the sleeve again, put it on a baking sheet.
  6. If there are no openings on the packaging for steam to escape, pierce them with a fork or knife. Do not forget about this installation, otherwise the artificial shell can cause great trouble.
  7. We send the dish for 2 hours in the oven.

We get the dish from the sleeve, place on serving dishes. For a festive table, it is better to imagine beef boiled pork whole. In this design, the dish will look spectacular!

In garlic marinade

The presented meat baking recipe is distinguished by a piquant taste created by the original garlic marinade.

Ingredients Composition:

  • olive oil;
  • high-quality beef pulp - 1 kg;
  • garlic - 2 heads;
  • carrots - 2 pcs.;
  • ground black pepper;
  • salt;
  • laurel sheets - 8 pcs.;

Cooking sequence:

  1. We process a piece of meat in the usual way.
  2. We clean the carrots, chop the root vegetables with large straws.
  3. We free the garlic from the husk, pass one head through the press, put it in the bowl. Add 20 g of ground pepper (for this we’ll grind peas of spices), 25 g of salt, chopped sheets of laurel, 20 ml of unrefined olive oil. Mix the composition thoroughly.
  4. Cut into thin slices the cloves of the second head of garlic. We weighed a piece of meat with the obtained plates, whole peas of pepper, thin slices of carrots.
  5. Thickly coat the product with the prepared fragrant sauce, keep in the refrigerator for up to 6 hours.
  6. We pack the pickled meat in several layers of foil, pour the beef with the remnants of the garlic marinade. Tightly wrap paper in the form of candy. Bake for 2 hours at 180 ° C.

To get boiled pork with a crispy crust, we finish the cooking process in the open.

Unusual prune recipe

The ingenuity of cooks knows no bounds, delighting us with the opportunity to enjoy an unusual boiled pork with prunes.

Product Composition:

  • a flat piece of beef tenderloin - 1 kg;
  • prunes - 20 pcs.;
  • a stack of wine (preferably dry);
  • table salt - 20 g;
  • laurel sheets - 15 pcs.;
  • seasonings for meat - 20 g.

Cooking order:

  1. Carefully rub the meat with salt, spices and spices.
  2. We wash dried fruits, scald, get wet with napkins. Half of the composition is shredded in small parts. We make not very deep cuts in the meat, put pieces of prunes in them.
  3. The rest of the dried fruit is placed on a layer of beef. We wrap it with a dense roll, with an effort we dress it with culinary thread.
  4. We spread the workpiece in a baking dish, cover it with foil and send it for 2 hours to the oven preheated to 180 ° C.

To boiled pork with prunes retained its shape, remove the twine only after the dish has completely cooled.

To convey in words the taste of this royal dish is a thankless task. Cook and bliss!

Beef Tenderloin Stuffed with Apples

If the question arose about how to cook a whole piece of meat on a festive table, we turn to the recipe for beef tenderloin, but with apples.

Components Used:

  • carrots - 500 g;
  • fresh meat - 1 kg;
  • turnip onion - 3 heads;
  • mayonnaise - 600 g;
  • apples - 500 g;
  • garlic cloves - 10 pcs.;
  • table salt.

How to cook boiled pork with apples:

  1. We peel and rinse the carrots, chop the slices and spread on the oil-treated foil, spread on a baking sheet with a double layer.
  2. We release the onion from the husk, place it on paper in its entirety.
  3. Divide the garlic into halves.
  4. Remove the thin peel from the apples, remove the cores, chop the fruit with plates.
  5. Carefully process the beef, make small cuts in it, fill the "pockets" with fruit slices and pieces of garlic. Thickly coat a piece of meat with mayonnaise, tightly wrap in foil layers. Bake for 2 hours at 200 ° C.

The cooled dish is served to the table in whole or in a portioned form.

Home-made beef pork is recognized as the most healthy and safe food. And this is an indisputable fact, because each of the presented dishes is not only prepared in a way that preserves the benefits of the product, but also created exclusively from natural ingredients.

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