How to cook meat in mustard

It has long been known that mustard, due to its special natural qualities, is the ideal softener for any, even the most tough meat. Using it as a breading allows you to make the finished product juicy and tender. In addition, in its presence, the meat is better infused with spices and fragrant herbs. And from the mustard itself, there is no taste, no smell. This amazing feature has long been used by many culinary specialists. And now the meat in mustard is very popular. There are many very interesting recipes for its preparation. For example, you should carefully consider some of them.

Pork chop in mustard

By nature pork is soft enough and tender meat. To make a good chop, it does not need to be additionally marinated. After all, aggressive ingredients can lead to the fact that the original product, on the contrary, will become rigid or even spread to the fibers. Therefore, it is better to make such meat in mustard. This allows you to preserve its natural tenderness and protect it from drying out. To prepare delicious meat in mustard, you need a minimum set of source components:

For 200 grams of pork 10 milliliters of vegetable oil, 2-3 grams of salt and ground black pepper, as well as 3 teaspoons of a usual mess of mustard.

Cooking this dish is not difficult:

1. First, washed and dried meat should be cut into pieces 1-1.5 cm thick. At the same time, it is necessary to cut off all available fat and excess films.
2. Each piece should be carefully cut off with a kitchen hammer so that it becomes thinner.
3. Blanks should be coated with mustard on all sides.
4. Frying pan to put on fire and to heat oil in it.
5. In boiling fat put the meat and first time (2 minutes) hold it under the lid. This will help the spices soak. Further processing should be done in an open container.
6. As soon as a ruddy crust appears on one side, the product should be turned over and sprinkled with salt and pepper. If desired, you can also add any seasonings (coriander, cumin, tarragon and others).
7. On the second side, frying should not take more than 3 minutes.

The meat prepared in this original way in mustard is very juicy, delicate and incredibly tasty. And the garnish for it is ideal for boiled rice. Although there are other options.

Beef entrecote

Very tasty you can make beef meat in mustard. The recipe is quite interesting and does not require special skills from the hostess. The following products will be required for operation:

3 beef entrecote, 1 egg, half a glass of milk, vegetable oil, a little flour, a table of mustard, spices (pepper and salt), and breadcrumbs.

The preparation process consists of several stages:

1. To begin with, the meat needs to be repulsed well.
2. After that, each piece should be greased with mustard and roll in flour.
3. From milk and eggs prepare a homogeneous mixture and dipped in it prepared semi-finished product.
4. At the final stage, meat should be properly rolled in breadcrumbs.
5. The workpieces processed in this way will only have to be fried in a frying pan on both sides until a characteristic crimson crust appears on the surface.

After such processing, the beef turns out to be very delicate and fragrant. A thin crispy crust just nicely complements the overall picture.

Meat from the oven

How else can you make meat in mustard? The recipe in the oven is considered the easiest and most convenient. In this case, meat itself does not even need to be cut into portions. It is prepared in its entirety. For this method, you need a minimum of ingredients:

0.5 kg of pork, salt, 2 tablespoons of mustard and 5 cloves of garlic.

Preparing pork in this case in stages:

1. To begin with, the meat needs to be marinated. This will make it more fragrant and will promote better baking of the product. To do this, the garlic must be finely chopped or squeezed through a press, and then mixed with salt and mustard. Prepared mixture to cover a piece of pork from all sides and leave it in this state for 3 hours in the refrigerator.
2. After the time has passed, the meat should be wrapped tightly in foil, laid on a baking sheet and sent to the oven for 60 minutes. At the same time, the temperature inside must be at least 180 degrees.
3. After this, the foil can be removed, and the meat can be sent back to the oven for 10 minutes, while increasing the fire.

As a result, you get a whole piece of tender, juicy pork with a crispy aromatic crust. Before serving, it can be cut into thin slices.

Meat in the sleeve

There is one more original way of how to cook flavored meat in mustard. The recipe in the oven in the sleeve is really a win-win option. In this case, beef, pork or any poultry can be used as a starting material. Everything depends on personal preferences. For example, you can consider the option of cooking pork chops. It will take a rather rich set of main components:

450 grams of meat, 70 grams of French mustard, as well as a little salt, turmeric and black pepper.

This dish is made very simply:

1. First, each piece of pork should be well rubbed with a mixture of pepper, turmeric and salt.
2. After that, it should be coated with mustard.
3. Prepared pieces are folded into a sleeve and fastened on both sides. There should be plenty of free space inside, so that the package does not burst during the temperature treatment.
4. Put the sleeve on a baking sheet and send it to a hot oven. Gradually, the temperature should be reduced to approximately 180 degrees. The total baking time is only 30 minutes.

Then the fragrant pork can be extracted. The sleeve must be cut and let the meat stand for a while, so that it can cool down.