Skillfully baked meat in huge pieces, always baked evenly.

Today. "Site" tell you cook-meatIt can be used for the holy feast of Easter. This dish will definitely become a decoration of the festive table and for good reason: its taste and aroma will appeal to everyone.



We'll use dry marinade. In fact, it's the longest part of the process, and it's also the most boring part: you have to wait a long time. Preparing this meat is not difficult. So repeat this dish "encore" you can at the appearance of the slightest desire. The main thing is to get the ingredients in time.

Recipe for baked meat in the oven Ingredients

• 1 kg of meat (cut or ham)
• salt, pepper, favorite spices for meat
• 3 teeth. Garlic
• food-film
• ligature
• baking-house

Preparation

1. Wash the meat and dry with a paper towel. Now it can be grated with salt, pepper and spices. Try to work carefully and on the entire surface of the piece. It is important that the taste is evenly distributed and balanced.
   
   
   
2. Wrap the meat in food film and gently put in the refrigerator. There it should be marinated for at least 12 hours (night) or even better, a day. Start pickling in the middle of the day, and at the same hour the next day you can already start cooking fragrant smut meat.
   
   
   
3. Peel the garlic. It's better that he's old. Young garlic does not have that aroma and taste. Now cut it into plates. Make shallow incisions over the entire surface of the meat to place garlic plates there. Next, you need to tie the meat tightly with a thread so that it does not lose its shape.
   
   
   
4. Put bound and marinated meat in your sleeve for baking. Heat the oven to 190 degrees and bake in it your future specialty. Follow a simple rule: for 1 kg of meat you will need 1 hour of cooking in the oven. Thus, the baked piece will be well cooked around the edges, with a juicy, appetizing middle.
   
   
   

Some still like to add paprika, bay leaf and pepper peas to such meat. Some even say incisions with garlic to put prunes. In our opinion, this is too much. A day in a dry marinade will give the dish a good aroma that will not clog the smell of meat. Such a marinade will create an appetizing crust that everyone will like.



A finished piece of meat is useful for slicing on the table, under the garnish or for sandwiches. It can be combined with fresh vegetables or served with tomato-based sauce. A very versatile dish that you will always be happy with.