How to cook juicy meat in the oven: 10 best recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Roast pork, beef and lamb in pots, foil, sleeve, and even a jar.

Tips for those looking to cook delicious meat in the oven

1. Take pieces of meat without bones: tenderloin, fillet, ham. What exactly to ask for your dish in the market or in the store, Lifehacker will tell you.
2. Whole baked piece should weigh no more than 2–2, 5 kg. Too large can burn at the edges without baking in the middle.
3. It usually takes one hour to roast 1 kg of meat. But some meats take longer and the temperature needs to be higher. For example, beef is tougher and more fibrous than pork, so a kilogram can be baked for an hour and a half.
4. Use a marinade to keep the meat tender and juicy. For pork, mustard and honey are great, from spices - basil, garlic, hops-suneli. Beef goes well with sweet and sour sauces and Provencal herbs.
5. Use ceramic tins or other heat-resistant dishes. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. French pork

French meat is an invention of Soviet housewives, which has nothing to do with French cuisine. Each family has its own signature recipe, here is one of the simplest and most affordable. The pork turns out to be very tender, and the potatoes are aromatic.

Ingredients

• 1 kg of pork;
• salt and black pepper - to taste;
• 6 potatoes;
• 3 tomatoes;
• 2 onions;
• 4 tablespoons of mayonnaise;
• 1 teaspoon dried basil, crushed
• 200 g of hard cheese;
• sunflower oil for lubrication.

Preparation

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, beat the meat slightly. Rub each piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight, but in this case, keep it in the refrigerator.

When the meat is cooked, peel and cut the potatoes into thin slices. Do the same with tomatoes. Cut the onion into rings.

Mix mayonnaise with basil. Grate the cheese on a coarse grater.

Brush a deep baking sheet or baking dish with sunflower oil. Layer pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180 ° C.

2. Beef with mushrooms in puff pastry

A festive dish a la Wellington beef, only simpler. The crispy dough outside and the tender juicy meat inside will surprise your guests.

Ingredients

• 1 kg beef tenderloin;
• salt and black pepper - to taste;
• 1 onion;
• 250 g champignons;
• 400 g puff pastry (better than yeast-free);
• 1 egg;
• olive oil for frying;

Preparation

Wash the beef fillet, rub with salt and pepper and set aside.

At this time, peel and finely chop the onion and mushrooms. Fry the onion in olive oil. When it turns golden, add the mushrooms, salt and simmer for 2-3 minutes.

Roll out the puff pastry into a thin layer about 2 mm thick. Transfer it to a baking sheet lined with olive oil or lined with baking paper. Place half of the cooled mushrooms and onions in the middle.

Fry the marinated meat in olive oil: about 5 minutes on each side. Place it on the mushroom filling, and sprinkle the rest of the beef on top.

Wrap the dough over the meat and make several cuts in it. Grease the roll with a beaten egg and send to the oven preheated to 200 ° C for 40 minutes.

3. Roast lamb in pots

Meat in pots is always satisfying, tasty and original. An excellent roast is obtained from lean lamb. You can supplement it with any vegetables, in this case potatoes are used.

Ingredients

• 500 g of lamb;
• 2 heads of garlic;
• olive oil for frying;
• 5 potatoes;
• 2 onions;
• 1 teaspoon of cumin;
• salt to taste;
• 1 teaspoon dried dill

Preparation

Wash the meat and cut into pieces about 2 × 2 cm. Peel and fry the garlic cloves in a large amount of oil. When the garlic gives off flavor to the oil, remove it and brown the lamb.

Divide the meat into pots. Add cumin to each. Then add the potato cubes and onion half rings. Season with salt and dill.

Place the pots in an oven preheated to 180 ° C for 40–45 minutes.

4. Pork accordion with vegetables and cheese

A spectacular dish that is convenient to cut right on the festive table. Each guest will receive a slice of soft meat with a vegetable "fur coat".

Ingredients

• 1.5 kg pork loin;
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon of ground black pepper;
• 1 tablespoon ground paprika
• 3 cloves of garlic;
• 1 tomato;
• 1 onion;
• 2 large mushrooms;
• 100 g of hard cheese.

Preparation

Wash and dry the pork. Make cross-cuts, but do not cut all the way through. You should get something like a book with pages about 1 cm thick.

Place the loin in a deep baking dish. Prepare the marinade: Combine olive oil, salt, pepper, paprika and minced garlic. Rub the pork thoroughly with it, including between the pages.

Cut the tomato, onion, mushrooms and cheese into thin slices. Place a slice of each of these ingredients between the pages of the meat book.

Seal the form with foil and send to the oven, preheated to 200 ° C, for an hour. Then remove the foil, reduce the temperature to 160 ° C and bake for another half hour. Quite a lot of juice is released during cooking. Drain it before serving (you can use it to make a side dish).

5. Beef slices baked in foil

A very simple recipe for meat that melts in your mouth with a piquant aftertaste.

Ingredients

• 6 tablespoons of soy sauce
• 6 tablespoons of honey;
• 3 cloves of garlic;
• 1 teaspoon of provencal herbs;
• 500 g of beef.

Preparation

In a heavy-bottomed saucepan, combine the soy sauce, runny honey, pressed garlic and herbs. Bring to a boil, then remove from heat and cool slightly.

Cut the prepared meat into pieces no more than 2-3 cm thick. Put the beef in the resulting sauce and let stand for 10-15 minutes.

On a foil baking sheet, make a rimmed bowl. Put the meat in it, seal it on top with another sheet of foil and make several punctures in it with a toothpick.

Bake for 30 minutes in an oven preheated to 180 ° C.

6. Pork with lemon and pears baked in the sleeve

A little sourness, a little sweetness, and pork turns into almost a restaurant dish.

Ingredients

• 1.5 kg of pork;
• salt and black pepper - to taste;
• 1 tablespoon olive oil
• 1 lemon;
• 3 pears.

Preparation

Wash the meat, remove the films (if any) and rub thoroughly with salt, pepper and oil. If desired, you can use other spices to your taste. Let the meat marinate for 5-6 hours.

After that, make deep cuts around the entire perimeter of the piece of meat. Fill them with thin lemon and pear slices. Put it all in a baking sleeve, seal it.

Bake pork in the oven for 1.5 hours at 160 ° C. Cut the bag 20 minutes before tenderness to brown the meat.

7. Slow-cooked lamb with quince

According to this recipe, the meat is cooked for several hours, but the result is worth it: the lamb will turn out to be unusually soft and tender.

Ingredients

• 1, 5-2 kg of lamb;
• 60 g butter;
• 4 onions;
• 8 cloves of garlic;
• 3 tablespoons olive oil
• 3 sprigs of thyme;
• 3-4 sage leaves;
• salt to taste;
• ground black pepper - to taste;
• 2 bay leaves;
• 100 ml of dry white wine;
• 8 quince fruits.

Preparation

Cut off the films and veins from the lamb, tie a piece with kitchen thread to give it a smoother shape. Heat butter in a large skillet and brown lamb on all sides, then set aside.

Preheat oven to 150 ° C. Peel and dice the onion and garlic. Heat half the olive oil and sauté the vegetables for 5 minutes, then place them in a baking dish. Chop the thyme and sage.

Place the lamb on the onion and garlic. Season the meat with salt and pepper to taste, add herbs, bay leaf, remaining oil and white wine. Cover the tin with foil and place the lamb in the preheated oven for 7 hours. If there is not enough liquid in the mold (it should cover the bottom), periodically add a little broth or boiling water to it.

An hour before the meat is ready, cut the quince into quarters and remove the core from it. Boil the fruit in salted boiling water for 30 minutes, then transfer to the lamb pan and cook for another 30 minutes.

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8. Pork on skewers, baked in a jar

You want a barbecue, but there is no way to escape to nature? Try cooking pork in a glass jar. The meat is aromatic and very juicy.

Ingredients

• 500 g pork;
• salt, pepper, cilantro - to taste;
• 4 onions;
• 1 liter of kefir;
• 1 teaspoon of liquid smoke.

Preparation

Cut the pork into small (about 2 × 4 cm) pieces, season with salt and pepper, add chopped cilantro, onion cut into half rings and cover with kefir. Leave it on for at least 12 hours.

When the meat is marinated, string it on wooden skewers. They should be about 20-23 cm long to fit into the jar.

Finely chop the remaining three onions, put them on the bottom of a three-liter jar and pour boiling water over. It is important that the jar is dry, without cracks or flaws. Add liquid smoke and place inside a skewer with meat. Fits about five to six pieces.

Seal the neck of the jar with foil. Place the jar on the oven rack. The oven must be cold. Then set the temperature to 220 ° C and bake for 1.5 hours.

Wrap the jar with a dry towel (wet glass may break), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the meat skewers.

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9. Beef in beer with garlic oil

Meat in a mustard-beer marinade turns out to be very juicy and aromatic, and from the garlic left after baking, you can make an excellent sauce.

Ingredients

• 2-3 sprigs of rosemary;
• 6-8 cloves of garlic;
• 2 tablespoons of granular mustard;
• 1 tablespoon of coarsely ground black pepper;
• 1 tablespoon brown sugar
• 375 ml of beer;
• 1.5 kg beef fillet;
• 350 ml chicken broth;
• salt to taste;
• 100 g butter.

Preparation

Chop the rosemary finely, peel and chop 3 garlic cloves. Combine rosemary and garlic with mustard, black pepper, sugar and 70 ml beer. Rub the beef well with the marinade and refrigerate for at least 2 hours.

Preheat oven to 200 ° C. Place the beef and marinade in a baking dish, add the stock, leftover beer, and whole garlic cloves, peeled. Bake the meat in a preheated oven for 1 hour.

Remove the cooked beef from the oven, cover with foil and leave for 20 minutes. Remove the garlic from the mold, mash it with a fork into a homogeneous paste and mix with softened butter, add salt and pepper to taste. Serve the meat with the resulting sauce.

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10. Baked pork in milk

It may seem that this recipe uses simply incompatible products. But even the leanest piece of meat cooked in this way becomes very tender.

Ingredients

• 1.5 kg pork loin;
• salt to taste;
• ground black pepper - to taste;
• 2 tablespoons olive oil
• 6 cloves of garlic;
• 50 g butter;
• 1.5 liters of milk;
• 2 lemons.

Preparation

Preheat oven to 160 ° C. Rub the pork well with salt and pepper. Heat the olive oil in a large skillet and brown the meat on all sides until golden brown, then remove from heat and blot excess fat with a paper towel.

Peel and cut the garlic in half lengthwise. Heat the butter in a baking dish and sauté the garlic for 1-2 minutes. Boil the milk in a large saucepan. Peel the zest from the lemons.

Put the pork in a dish with the garlic, pour in so much milk so that it reaches about ⅓ the height of the meat. Dip the zest in the milk and bring it to a boil. Remove the dish from heat, cover with foil and bake in the oven for 1 hour, then remove and cook the meat for another 30 minutes.

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