All the intricacies of baking a juicy Easter bouzhenina

Homemade bouzhenina in foil It will be a real gastronomic gift at any feast. We offer to keep this recipe and make fragrant meat for the festive holiday of Easter. He's already so close. Let's figure out what meat is better to choose and how to make juicy and appetizing elderberry at home.



Homemade bouzhenin in foil To get perfectedYou need to take care of the correct selection of meat. For example, if we are talking about pork, then you need to buy meat from the neck, back or ham. It is best to choose a piece of meat with a small amount of fat, and without various streaks or bones.

To add meat of greater juiciness, you can pre-hold it pickled. As a rule, base brine is made from water, salt and spices. For 1 liter of water you need to add about a quarter of a small glass of salt. It may seem that with such a marinade it is easy to overdo and spoil the dish, but do not rush to conclusions. Keep meat in this brine at the rate of 1 hour for each kilogram and no more.



Succulent meat We offer to your attention the most simple and affordable recipe for elderberry, which even an amateur chef can easily make. You will need only basic ingredients, which is exactly what is in every kitchen. We understand that the times are difficult, so we do not offer to cook something too intricate. Only understandable and budgetary.

The ingredients

• 1.5kg pork
• 2 tbsp salt
• 1 tbsp red pepper
• 1 tbsp black pepper
• 1 head of garlic

This recipe can be considered classic, as it does not require the purchase of expensive ingredients. Only the simplest spices are collected here, and then the meat is simply baked in foil in the oven. However, to obtain the juiciness and tenderness of meat it is better. premarinate. You can do this in the brine, as mentioned above, or simply keep the meat in the spices in the refrigerator.



Affordable homemade bougin in foil Preparation

1. It is necessary to completely clean a piece of meat from small streaks or bones. Carefully cut everything that can prevent savoring with homemade elderberry. When the meat is ready, make many holes throughout the piece. Peel the garlic and place its pieces in each such container.
2. The rest of the garlic is rubbed on a small grater or passed through a garlic coding to then rub the meat with them. This will give the wine a unique aroma. Then sprinkle the meat with salt and gently rub it into a piece of roast. If you wish, you can add other meats. spiceNot just basic peppers, salt and garlic.

Repeat the same manipulations with pepper as with salt. Don’t think it’s too easy to do. Spices should be thoroughly rubbed into the meat using massage movements. This will make it more delicious and appetizing. Put the meat on a plate and wrap it with food film. Now this piece should stand for a while in the refrigerator and be saturated with spices. Make sure that the meat stays in the refrigerator for at least 2 hours.



The meat must be wrapped in 2 layers of foil, placed on a bowl and sent to the oven. It should be heated to 200 degrees. The timing of the meat depends on its weight. It's usually an hour and a half. After this time, carefully unfold the foil, so that for the last 10-15 minutes the meat is browned and received a beautiful foil. golden-crust. At this time, you can add a bay leaf or a sprig of rosemary to the meat for aroma. The tinfoil is ready. Serve the meat to the table and get ready to accept compliments towards your cooking from dear guests. Believe me, even the most fastidious copies will be satisfied.

And what secrets of cooking meat can you boast? Do you leave the meat in the brine before you bake? Do you prefer classic options for baking meat in foil or sleeve? Or is it something more exotic? Please share these recipes with us in the comments.