How to cook juicy meat in the oven: 7 perfect recipes

How to cook juicy meat in the oven: 7 perfect recipes

Bake pork, beef and lamb in pots, foil, sleeves and even in a jar.

General Tips

1. Take pieces of meat without bones: slices, fillet, ham. Lifehacker’s infographic will give you a hint as to what to ask for your dish at the market or in a store.
2. A piece baked completely should weigh no more than 2–2.5 kg. A very large one can burn on the sides without being baked through in the middle.
3. Typically, it takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature must 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. To make the meat soft and juicy, use a marinade. Mustard and honey are excellent for pork; spices include basil, garlic, and suneli hops. Beef mixes well with sweet and sour sauces and Provençal herbs.
5. Use clay molds 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. Pork in French

French-style meat is an invention of Russian housewives that has nothing in common with the cuisine of France. Every family has its own signature recipe, here is one of the most common and accessible ones. The pork comes out very tender, and the potatoes are fragrant.

Ingredients

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

Manufacturing

Wash, dry and cut the pork into medallions about 1 cm wide. If desired, the meat can be lightly beaten. Rub any piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight (that is, in the dark) , but in this case, keep it in the refrigerator.

When the meat is prepared, 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 large grater.

Grease a deep baking sheet or baking dish with sunflower oil. Layer in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180°C.

2. Beef with mushrooms in puff pastry

A ceremonial dish a la beef Wellington, only more ordinary. The crispy dough crust on the outside and tender juicy meat on the inside will amaze your guests.

Ingredients

• 1 kg beef slices;
• salt and ground black pepper - to taste;
• 1 onion;
• 250 g champignons;
• 400 g puff pastry (preferably without yeast);
• 1 testicle;
• olive oil for frying;

Manufacturing

Rinse the beef fillet, season with salt and pepper and set aside.

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

Roll out the puff pastry into a narrow layer about 2 mm wide. Place it on a baking sheet greased 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: approximately 5 minutes on each side. Place it on top of the mushroom filling and sprinkle the rest of it over the beef.

Wrap the meat in dough so that it comes out like a roll. Brush it with beaten egg and place in an oven preheated to 200°C for 40 minutes.

3. Roast lamb in pots

Meat in pots is always satisfying, tasty and original. A good roast comes from lean lamb. You can supplement it with any vegetables; in this case, potatoes are used.

Ingredients

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

Manufacturing

Rinse the meat and cut into pieces approximately 2 × 2 cm. Peel and fry the garlic cloves in more oil. When the garlic gives a smell to the oil, remove it and fry the lamb until golden brown.

Place the half-cooked meat in pots. Add cumin to any. Then add potato cubes and onion half rings. Salt and sprinkle with dill.

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

4. Accordion pork with vegetables and cheese

An impressive dish that can be comfortably cut right on the festive table. Any guest will receive a piece of soft meat with a vegetable “coat”.

Ingredients

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

Manufacturing

Rinse and dry the pork. Make cross cuts, but do not cut all the way through the meat. You should end up with something like a book with pages about 1 cm wide.

Place the loin in a deep baking dish. Prepare the marinade: mix olive oil, salt, pepper, paprika and pressed garlic. Carefully rub the pork with it, including between the pages.

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

Seal the pan with foil and place in 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. During production, quite a lot of juice is released. Drain it before serving (you can use it to make a side dish).

5. Beef pieces baked in foil

A very ordinary recipe for meat that melts in your mouth with a special aftertaste.

Ingredients

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

Manufacturing

In a thick-bottomed saucepan, mix soy sauce, watery honey, pressed garlic and herbs. Bring to a boil, then remove from heat and cool slightly.

Cut the cooked meat into pieces no more than 2–3 cm wide. Place the beef in the resulting sauce and let stand for 10–15 minutes.

Make a rimmed bowl on a foil baking sheet. Place the meat in it, seal the 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. Lamb with lemon and pears, baked in a sleeve

A little sourness, a little sweetness, and the lamb turns into an actual restaurant dish.

Ingredients

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

Manufacturing

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

After this, make deep cuts along the entire perimeter of the piece of meat. Stuff them with thin slices of lemon and pears. Place it all in a baking sleeve and seal it.

Bake in the oven for 1.5 hours at 160°C.

7. Pork skewers baked in a jar

Are you looking for a barbecue, but can’t get out into nature? Try cooking pork in a glass jar. The meat comes out fragrant and, unlike the electric kebab, juicy.

Ingredients

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

Manufacturing

Cut the pork into small (approximately 2 × 4 cm) pieces, add salt and pepper, add chopped cilantro, onion cut into half rings and pour in kefir. Leave for at least 12 hours. For this recipe, you can use any kind of meat and barbecue marinade.

When the meat is marinated, thread it onto wooden skewers. Their length must be about 20–23 cm in order to fit into the jar.

Finely chop the remaining three onions, place them in the bottom of a three-liter jar and pour boiling water over them. It is important that the jar is dry, without cracks or imperfections. Add watery smoke and place skewers with meat inside. Will fit about five to six pieces.

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

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

Baked meat

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  Baked meat

  Pork belly with potatoes in the oven

  The dish is one of those that is prepared simply and simply, does not require many ingredients, but turns out delicious. We liked it and recommend the recipe.

  • 500-600 g pork belly (other part)
  • 1 kg potatoes
  • 100-120 g sour cream
  • 2 medium onions
  • 4-6 tbsp. spoons of soy sauce
  • small bunch of greenery
  • 1 teaspoon meat seasoning
  • salt and ground pepper - to taste
  • 0.5 tsp ground garlic

  Pork belly baked in mustard marinade

  Be sure to cook the meat according to this recipe: it comes out so fragrant and so tasty!

  • 1 kg pork belly
  • 1 tbsp. spoon of ready-made meat seasoning
  • 2 tbsp. spoons of spicy mustard
  • 5-7 cloves of garlic
  • salt - to taste
  • 2-4 tbsp. spoons of vegetable oil

  Pork belly with cloves in foil

  Fragrant and appetizing brisket, with tender, juicy, perfectly baked meat - it’s very tasty! It’s also great that such good meat cooks quickly.

  • 800 g pork belly
  • 12-14 fragrant cloves
  • 6-10 cloves of garlic
  • ground pepper mixture - to taste (or just dark)
  • salt - to taste

  Pork shoulder roll

  The original marinade, in which we put the meat for several hours, changes and greatly enriches the taste. We recommend this recipe after you have prepared it.

  • 800-900 g boneless pork shoulder (or ham)
  • 2 onions
  • 2-3 carrots

  Marinade

  • 3 teaspoons dry mustard (or ready-made)
  • 2.5-3 teaspoons ground paprika
  • 1.5-2 teaspoons dried ground garlic
  • 3-4 tbsp. spoons of vegetable oil
  • 1-1.5 teaspoons salt
  • 1 teaspoon ground dark pepper
  • 2-3 pinches of hot cayenne pepper

  Pork ribs baked in marinade

  Now we have had some luck with ribs: chilled (not defrosted), with a decent layer of meat, not small or very large - medium. And I added the marinade.

  • 1 kg pork ribs

  Marinade

  • 1.5-2 teaspoons sweet ground paprika
  • 1-1.5 teaspoons ground turmeric
  • 2-3 pinches of freshly ground or dried coriander
  • 0.5-1 teaspoon ground garlic
  • 0.5 tsp saffron (optional)
  • 0.5 tsp ground dried ginger
  • vegetable oil – 3-4 tbsp. spoons
  • 1-1.2 teaspoons salt
  • 0.5 teaspoon ground pepper (or to taste)
  • 1.5-2 teaspoons ready-made or dry mustard
  • 3-3.5 tbsp. spoons of vegetable oil

  Stuffed pork sliced ​​in the oven

  Now we again offer you to prepare a regular dish, for which we stuff sliced ​​pork (fillet) with eggs, herbs and cheese and bake in the oven. Meat.

  • 600-650 g pork fillet (2 cuts)
  • 3-4 eggs, hard-boiled
  • 50-60 g hard cheese
  • a small bunch of chopped green onions and dill
  • 2-3 tbsp. spoons of mayonnaise
  • salt and pepper - to taste

  Pork on the bone under the grill

  It's simple, short and very tasty. You just need to buy a sliced ​​loin with a bone, keep it in the marinade for a short time, and bake it.

  • 6 T-bone steaks (loin) 18-20 mm wide
  • 1-1.5 teaspoons of hot adjika
  • 3-4 tbsp. spoons of vegetable oil
  • 1-1.5 tbsp. tablespoons ground paprika
  • 1 teaspoon ground garlic
  • 1 teaspoon khmeli-suneli
  • 0.5 teaspoons white pepper (or dark)
  • 1 teaspoon salt (no slide)

  Pork in soy-mustard marinade in the oven

  With this recipe, all we need is a piece of pork neck weighing approximately 1.5 kg and marinade. While it is baking, we are busy with other things. Eventually.

  • 1.4-1.5 kg pork neck (or ham)
  • 1-2 teaspoons of ready-made seasoning for meat

  Marinade

  • 1.5 tbsp. spoons of hot mustard (optional)
  • 2-2.5 tbsp. spoons of soy sauce
  • 1.5 teaspoons balsamic vinegar
  • 1-1.5 teaspoons of sugar (preferably brown)
  • 1-1.5 teaspoons salt
  • 0.5 teaspoons freshly ground peppers (or dark)

  Smoky baked pork ribs

  The ribs get their smoky smell and taste from the marinade in which we put them for the day. The recipe is an easy method to prepare fragrant, savory ones.

  • 1.2-1.3 kg ribs
  • 2-2.5 tbsp. spoons of vegetable oil

  marinade

  • 1.3-1.4 liters of water
  • 3 tbsp. tablespoons coarse salt (no slides)
  • 2 cloves
  • 10-12 peas of aromatic pepper
  • 2-3 bay leaves
  • 2 tbsp. spoons of watery smoke

  Pork neck baked in a sleeve

  The fact that the most ordinary recipes are often used to prepare great-tasting dishes is not news to anyone. I wanted a piece of perfectly baked pork neck.

  • 1 kg pork neck
  • 1.5-2 tbsp. tablespoons prepared seasoning for meat
  • salt - if needed

  Baked pork knuckle with potatoes

  We cook the shank for quite a long time, then marinate and bake it. The marinade makes the shank meat piquant and tasty, and here there is also a baked potato... In a word.

  25 recipes for meat baked in a huge piece

  Meat, cooked in a huge piece, will decorate any formal table. There are many recipes, but they have one thing in common - when cooked, baked meat must remain juicy on the inside and with an appetizing crispy crust on the outside. It will take quite some time to prepare a huge piece of meat, so plan the time before your guests arrive.

  Meat in dough

  puff pastry (ready) – about 500g; meat (pork, for example, neck or carbonate) – 600g; salt, ground even pepper, garlic - to taste; egg – 1 pc.

  1 Rub a piece of meat with salt, ground pepper and chopped garlic, wrap it in film and put it in the refrigerator for several hours or overnight (that is, in the dark) . Heat a frying pan and fry a whole piece of meat in it. Turn the meat from one side to the other so that it is moderately fried, i.e. a brown crust appeared on it. Set aside and wait for the meat to come to room temperature.

  2 Roll out the dough so that you have a rectangle about 35 cm wide and as long as your piece of meat. Place the meat in the center of the rectangle. Leave an empty space of 5-10 cm at the top and bottom, and 10 cm at each edge. Cut the side parts of the dough at an angle in relation to the piece of meat into strips 2 cm wide.

  3 Brush the edges with beaten egg. Fold the top and bottom edges over a piece of meat. Fold the side strips of dough alternately on top of each other so that a “pigtail” (or basket) appears on the surface of the piece of meat.

  4 Brush the dough with beaten egg. Bake in an oven preheated to 200C for approximately 30 minutes, then reduce the heat to 180C and bake for approximately 15-20 minutes. Transfer the roll to a wire rack, cover with a towel and leave to cool. Then cut into portions. Meat prepared in this way comes out juicy and fragrant.

  Pork in foil

  pork; garlic; caraway; mustard; spices; dark crackers

  1 5 pounds of pork stuffed with garlic and rolled in caraway seeds.

  2 They tossed it with mustard and covered it with crushed spices and dark breadcrumbs.

  3 Swaddled in foil and in the oven for a couple of hours. Tired but satisfied, we ate half of dinner, and the rest will go to breakfast. With mustard and sweet tea.

  4 details on the forum

  Neck in the oven

  pork (neck without bones) – about 2 kg; for marinade: vegetable oil; soy sauce; adjika.

  1 For the marinade, mix vegetable oil and soy sauce in a small container. Then add a little adjika and stir again. Determine the proportions for the marinade according to your own taste. But don’t try to add a lot of adjika.

  2 Wash a piece of the neck, carefully scrape the skin with a knife (if you decide to throw it rather than cut it off), and dry it with cardboard towels. Rub the meat with marinade on all sides, put it in a suitable sized dish, cover it with film and put it in the refrigerator overnight (that is, at night) .

  3 The next day, place the marinated pork in a dry, heated frying pan and fry on all sides until a crust forms. There is no need to fry the pork until cooked, you just need to bake it well so that when baking in the oven the meat does not lose its juice and remains juicy. Transfer the pork from the frying pan to a baking sheet and bake in an oven preheated to 200C until done (in my oven the meat was ready in 1 hour 20 minutes). If you pierce the meat with a knife and clear juice flows from the cut, it means it is ready. Transfer the finished pork neck to a plate, cover with foil and let rest. After this, cut the baked meat into portions and serve.

  Huge piece of meat baked with curry

  pork (loin on the bone) – about 2 kg; salt, ground dark pepper - to taste; yogurt – 300 ml; curry (powder) – 2 tsp; cumin (ground) – 1/2 tsp; garlic – 1 clove.

  1 Prepare the marinade for pork: in a small bowl mix yogurt, pressed garlic, 1 tsp. salt, curry powder and ground cumin.

  2 Wash the loin under running water, dry it with a cardboard towel and create shallow cuts in the fat layer.

  3 Salt and pepper the meat and rub in the salt and pepper well. Then generously coat with yoghurt marinade. Wrap the meat in foil and leave for 1 hour at room temperature.

  4 Place the meat in foil on a baking sheet or in a deep ovenproof dish. Bake pork in foil in an oven preheated to 180C for about 1 hour. After an hour, open the foil and continue baking the meat until fully cooked. When the meat is perfectly browned, check its readiness by piercing it with a narrow, sharp knife in the thickest part of the piece. If the juice that flows out is clear, the pork is ready. Transfer the meat directly in foil to a plate and let it rest for about 20-30 minutes. Cut the finished baked loin into portions and serve. Bon appetit!

  Baked pork neck with carrots

  pork neck – about 1.5 kg; carrots (preferably young) – to taste; salt, pepper - to taste; garlic – 1 clove; honey – 1 tsp; butter for frying.

  1 Rub the pork neck with a consistency of salt and pepper and set aside. Wash the carrots, peel and cut into long cubes. Melt the butter in a frying pan, lightly simmer the carrot sticks in it and transfer them to a bowl. Add salt, pepper, a clove of garlic and honey to the carrots. Mix well.

  2 Use a narrow knife to make deep cuts in the pork neck.

  3 Place a stick of carrot in each cut.

  4 Bake in the oven using any method that suits you. I placed the meat in a baking sleeve together with slices of peeled potatoes, salting them first. Bake in an oven preheated to 200C for about 1.5 hours (use your own oven as a guide). Transfer the finished pork neck stuffed with carrots to a dish, let it cool and cut into slices.

  Beef Wellington

  beef (thick edge) – about 1 kg; dried wild mushrooms – 100g; pine nuts – 30g; dry-cured ham - about 10 slices; puff pastry (ready) – 1 package (500g); mustard (not spicy) – 2 tbsp; egg (yolk) – 1 pc.; vegetable oil for frying; salt, ground dark pepper - to taste.

  1 Pour dried wild mushrooms with water and leave for several hours. Sprinkle beef with salt and pepper.

  2 Heat a little vegetable oil in a frying pan and fry the meat for 30 seconds on each side. Remove the beef from the pan and let cool slightly.

  3 Squeeze the mushrooms, fry, stirring, until tender in vegetable oil, then chop in a blender and add salt to taste.

  4 Coat the slightly cooled meat with mustard.

  5 Add pine nuts to the fried mushroom puree.

  6 Spread cling film on a work surface, lay overlapping slices of ham on it, then a layer of mushroom puree with pine nuts, and place beef on it in the center.

  7 Lifting the edges of the film, wrap a layer of ham with mushroom puree around the beef and secure the edges of the film to make a roll. Place it in the refrigerator for 30 minutes.

  8 On a floured surface, roll out the puff pastry sheets to form a rectangle the size of a meatloaf. Remove the film from the roll and place it in the middle of the puff pastry rectangle. Brush the dough around the roll with yolk and wrap it around the beef, cutting off the excess. Brush the top and sides of the roll with yolk and place in the refrigerator for 15 minutes, seam side down.

  9 Place the beef in the dough onto a baking sheet, make cuts on it, brush with yolk and bake in an oven preheated to 200C for 20 minutes. Reduce oven temperature to 180°C and bake for another 15-20 minutes. Remove the beef in the dough from the oven and let it rest for about 15 minutes, after which the beef Wellington can be cut into slices and served, garnished with a green salad.

  Pork baked in the oven as a whole piece - 5 usual recipes for the holiday

  If you are planning not a buffet, but a real festive table with cool appetizers, salads and dessert, then in this scenario it is difficult to imagine treating yourself without a real hot dish. Pork baked in the oven, topped with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be focused on it until all the guests and household members try and eat their fill of the juicy, delicious meat.

  The art of preparing tender and fragrant pork baked in the oven is an indicator of the skill of a real chef.

  Despite the fact that there are a huge number of options for making pork in the oven, even more types of meat and spices are used, they are all united by the real love of the culinary creator himself for such a wonderful roast dish.

  If you are still wondering what hot dish will be quite festive for the New Year or Birthday, then cast away all your doubts. Oven-roasted pork is on its way to number one in popularity among our home cooks. This is especially true for the New Year. Baked pork or meatloaf, juicy ham or stuffed neck, for us in the New Year this is a symbolic and ceremonial dish, akin to Olivier salad.

  Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for making this meat that sometimes you don’t know which way is best to approach it. You can bake pork in foil or paper, open method or in a sleeve, in dough or a vegetable coat. It could be a whole piece or a unique sliced ​​accordion with tomatoes and cheese, it could even be a fragrant inside twisted into the meat. The boundaries are set by your imagination and skills.

  For a dish such as oven-baked pork, several main types of pork meat are usually used: neck, ham, shoulder and carbonate. From time to time, pieces called “roasting pork” are sold, but most often these are the same body parts. The taste of the baked meat will depend on what part you use. The leanest carbonate may turn out to be dry, so it is better to marinate and stuff it; you can make good rolls from it, for example, with mushrooms. The warmest and fattest neck is wonderfully baked as a whole piece; it is not threatened by dryness due to fatty streaks, but it is also seriously miniaturized in size, although it remains very juicy. The ham is also quite lean meat and requires additional marinade or production in conditions where its meat juices are not allowed to evaporate freely. I'm talking about sealed containers and various "wrappers" for meat.

  In any case, to make baked pork, you need to arm yourself with suitable utensils, because the ceremonial piece of meat is usually large, with foil or a sleeve, spices and sauces, and also time for preparatory preparation of the meat, or more precisely, for marinating.

  It’s hard to argue with the fact that meat that has lain overnight (that is, in the dark) in a marinade before going into the oven will not be tastier than a piece that is immediately baked. Although there are some cool recipes. After all, it’s not always possible to manage time for yourself, and guests can be more than unexpected. One thing is clear: you should have a couple of hours for preparation and the process of roasting pork.

  Let's look at a variety of recipes to choose “the one” and cook it.