baked meat in foil From time to time, we all have to takeguests. Of course, you can not particularly bother and order a table in a restaurant, but sometimes you still want to sit in a cozy home atmosphere with nice people, at a laid table, on which tasty home-cooked food is cooked with love. Agree, this is worth a lot. And if you think through the menu in such a way that the landlady does not fall off her feet, but at the same time the table was delicious and beautiful, then you can say with complete confidence: the holiday was a success. The optimal option for the main course, which does not require much effort and time, is meat baked in foil or in the sleeve. So, if you decide, for example, to bake meat in foil, then for this you will need at least foil and meat. Well, seriously speaking, the quality of the final product depends on the choice of a portion of the pig carcass suitable for baking. Often the back is used for this. It's a matter of taste, of course, it seems to us that the scapula is better. Very good low-fat necks, after cooking it becomes very gentle and soft. However, here everyone should be guided by their preferences. We will consider that we have chosen the meat and now we have to prepare it for the heat treatment process.

Baked meat

Meat should be washed, cleaned of excess fat, films, dried and rubbed with a spicy mixture so that it is well marinated. Spicy mixture for marinating:

  • ½ tablespoon of salt,
  • pepper black freshly ground - by eye,
  • ½ clove of chopped garlic,
  • 1 crushed bay leaf,
  • 1 tablespoon of olive oil.

All mixed and thoroughly rub the meat. With a long narrow knife, make incisions in which to put spices and leave in a cool place for several hours (you can all-night). The meat is wrapped in foil and put in an oven, heated to 200 degrees. After half an hour, reduce the temperature to 180 degrees and bring the product to readiness. Time depends on the weight of the meat, usually, the layout is as follows: for every kilogram it takes an hour. In other words, if we have a two kilogram piece of meat, we cook it for about two hours. As you can see, there are few concerns with such a dish. In order to wash meat and rub it with a spicy mixture, it will take no more than 15 minutes. It remains only to put it in the oven and then take it out of it. The dish is uniquely delicious, looks great, and it is possible to feed them to the people. And if you still take care of a decent side dish, the guests will definitely be satisfied. Similarly, you can bake the meat in your sleeve, just on a sheet in the oven or in a baking dish. If the meat is prepared without a lid, foil, or sleeve, then it should be watered from time to time with the juice that appears during cooking. It is possible (and necessary) to experiment with the mixture for pickling. There are no hard rules, so fantasy should work with full load. It is quite acceptable to use soy sauce, mustard, a variety of herbs and spices.

Cherries for meat

An excellent addition to such meat can becherries fried in caramelized sauce. Preparation: On a lightly heated frying pan, put a spoonful of honey, washed the dried cherries, sprinkle them with lemon juice and quickly fry. Pour the sauce that was formed when baking meat, and put out the berries for about 5 minutes. The garnish is ready. In winter you can use frozen berries. By the same principle, you can cook apples, they also go very well with baked meat. And another dish of baked meat, which also does not require too much effort and always turns out perfectly. baked meat in the sleeve

Meat with onion, cheese and mayonnaise


  • 400 grams of entrecote or tenderloin,
  • one head of onions.
  • 100 grams of hard cheese,
  • 20 grams of mayonnaise,
  • salt, pepper - to taste.

Cooking method: Meat is washed, freed from excess and cut into portions. Lightly beat off, salt, pepper. Cheese grate, chop the onions finely. Put the meat on a baking sheet, sprinkle with onion, pour mayonnaise, top with grated cheese. Cook in the oven, heated to 180 degrees 30-40 minutes. All the necessary products (except onions) can be prepared in advance. Onion is best cut directly before cooking. Meat in this case, you can pepper, but do not pre-salt. In general, you need a little salt, because mayonnaise and cheese already contain a certain amount of this seasoning. To all listed ingredients, you can also add mushrooms. Cheese is better to choose one that melts well, for example, Russian. You can always cook meat baked in a sleeve, foil or any other way, without unnecessary expenditure of time and effort. And the original additions to this simple dish will make it a real delicacy. We advise you to read: