The meat baked by a whole piece - worthy replacement to sausage. It can be given in cutting on a holiday table or to make sandwich for a breakfast, to take to the road or for work. Preparation of this meat will take several hours, but the result will pleasantly surprise you.
It is required to you
- 2-3 kg of meat;
- 100 ml of water;
- 1 head of garlic;
- 5 teaspoons of a black sprinkling pepper;
- 1 teaspoon of salt.
Instruction
1. Prepare aromatic infusion. In 100 ml of water dissolve 1 teaspoon of salt and 0.5 teaspoons of a black sprinkling pepper. Clean 1 head of garlic, miss through a garlic press and put to salt and pepper. Leave mix for 60 minutes to infuse.
2. Take a piece of pulp of pork, beef or mutton weighing 2-3 kg. Fillet, an okovalok, thin and a rib-steak well will be suitable for preparation of this dish from beef. Buying pork, take brisket, brisket or gammon. If you are going to bake mutton, buy gammon, brisket or a kidney part. Well wash out meat under a stream of cold water, dry a paper towel.
3. Inject the most part of aromatic infusion into meat by means of the confectionery syringe with a thick needle, evenly distribute on all piece. Grease all surface of meat with the remained infusion and put it on a baking tray.
4. Place a baking tray with meat in the oven warmed up to 200 degrees. Bake it before emergence of a golden crust.
5. Reduce oven temperature to 160 degrees. Continue to bake meat, constantly watering it with the emitted juice. Meat will be ready if when piercing by its knife transparent juice flows.
6. Serve with fried or boiled potatoes, buckwheat, pasta or rice the meat made by a big piece. It is possible to make pea puree. Separately give a pickled or brined vegetables, sauerkraut, salads from a fresh vegetables. Bon appetit!