How to bake podsherevok in the oven delicious: a selection of recipes

Many housewives buy podsherevok only then, to send it to a meat grinder, and from minced meat to press a cutlet. But you can cook a lot of delicious dishes from it! It can be boiled, marinated, fried, made with meat rolls. In this article, we will consider only one method of cooking this part of the carcass, namely: how to prepare podschevok in the oven.

Baking is a very simple way of processing a product. In order for the meat not to overdry, it is marinated on the eve. From the composition of the latter directly depends on the taste of the dish. Garlic, spicy herbs, a mixture of peppers, adzhika or mustard - these spices can be used as a marinade, and can be served along with the finished podschevkom. The dish is more delicious in a cold form - sliced into slices. Try also to use the baked podshevok as an ingredient in meat salads.

Quick way of cooking

This product does not need to spend the night in the marinade. If you do not have time and opportunity, you can bake podsherevok in the oven and without long preliminary ceremonies. My meat first in warm, and then in cold water. Carefully scrape off the dirt and grease from the skin. Debate lightly with a napkin. A mixture of peppers - black, white and fragrant - grind. The bay leaf is crumbled. Add the salt. With this mixture, do not just sprinkle podsherevok, and carefully rub it into meat. We do not have time to wait for spices to penetrate deep into the pulp. We place the podkreshvok on a dry baking tray and cover it with foil. We put in a cold oven. Bake an hour at a temperature of 180-200 degrees, constantly checking for readiness with a fork. Twenty minutes before the end of the heat treatment, we remove the foil, so that the meat is covered with a tasty rustic crust. Then turn off the oven, but we do not pull out the baking tray. The meat should cool down a little. Then put it in the refrigerator. Before serving, cut into plates.

Classic Recipe

The most common way of how to cook podsherevok in the oven - is pre-nashpigovat his garlic. Prepare a piece of meat weighing about a kilogram. In the bowl we mix on a teaspoon of dried thyme and basil, black pepper and sweet paprika. We crumble there two leaves of the laurel, a salt, according to our taste. In principle, the above spice composition is not an indestructible dogma. You can change the herbs and seasonings as desired. Now cut with thin plates four or six cloves of garlic. We put them in a mixture of spices. With the sharp tip of the knife we make a small puncture in the meat and insert a piece of garlic into the hole. So we shovel all podsvevok. The remaining spices are rubbed into the sides of the meat. We shift the podkreshok in tightly closed dishes and send it to the refrigerator. The next day wrap the meat in foil and cook for half an hour. After that, we remove the aluminum sheet and prepare as much time.

Sleeves in the sleeve

Piece of my meat, scrape and cut the pulp to the skin. It should look like an open book with pages. So spices will still impregnate meat. You can use the same mixture of peppers and herbs as in previous recipes. Very tasty substitutes, grated honey and mustard (both ingredients take in equal proportions). Do not forget about garlic. It well emphasizes and complements the taste of fat. A piece of meat is left in the refrigerator for the night, put in a culinary sleeve, so that the spicy aroma does not evaporate. Preheat the oven to 200 C. We put the meat on the baking sheet in the sleeve. If you want to bake podsherevok in the oven with a crisp, then after half an hour the sleeve should be torn and give the meat brown. We cool in the switched off oven, we shift to the refrigerator. This method of cutting meat in the form of a "book" is convenient for the subsequent cutting of the finished product.

Roll from the podsherevka in the oven

Meat (about seven hundred grams) is cut into large flat slices. We spread the pork on the table so as to give it the shape of a quadrangle. Top with finely chopped garlic, favorite spices and herbs, salt. We turn off the roll. So that the meat does not lose its shape, we fasten it with a stiff string. We also rub the sides of the roll with the remaining spices. We put him off for an hour and a half to make him missed. You can immediately put it in the sleeve for baking - so it will absorb the smells of fragrant herbs more. To bake podsvevok in the oven, enough one and a half hours. The temperature should be relatively low - 150 degrees. The sleeve in a natural way will not allow the meat juice to pour out and protect pork from drying out.

Roasting in the oven

Aluminum sheets with baking perform two functions. They protect the meat from drying out and keep the juice. As a result, the dish turns out to be more juicy. The foil allows you to bake together with the meat and other ingredients - slices of fat-fat, cheese, greens, mushrooms. But if garlic-stuffed substitutes can only be covered with an aluminum sheet, then in the case of more complex culinary experiments one must act differently. To bake podsherevok in the oven, it is best to cut into the form of "books", laying between the "pages" of other ingredients. Then tear off a large piece of foil. At one edge of it we put podsherevok. We close the second side of the sheet. We protect the edges of the foil, like a varenik, lifting the corners upwards. This is a guarantee that the juice will not leak out.