Meat in its own juice: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat is such an ingredient, thanks to which you can create a variety of culinary masterpieces. If you want to please your family or guests with juicy pork or, for example, chicken, then this is quite easy to do. Consider how to cook meat in its own juice with vegetables and spices.

Pork in own juice in the oven

With the help of foil, any meat cooked in its own juice in the oven comes out incredibly juicy. In addition to this paper, you can use a cooking sleeve for baking. Thanks to this method, the juice will not leak out and it will be possible to season the side dish with it. Marinade for meat in its own juice in the oven can also be used to your liking. Suitable, for example, pomegranate juice, tomatoes, mayonnaise, etc.

To cook meat in your own juice according to this recipe, you need:

• pork meat - 1 kg;
• garlic cloves - 6 pcs;
• carrot - 1 pc.;
• s alt and spices to taste.

Cooking the dish

Cooking process:

1. Before placing the pork in the oven, it must be thoroughly s alted and seasoned with spices. Nutmeg, coriander, cloves and freshly ground pepper go well with this meat. Mix these or any spices to taste and rub the pork.
2. Then we randomly create small holes over the entire surface of the meat, where we put pieces of carrot and garlic cloves.
3. Wrap the pork in foil and place in the oven, preheated to 180 degrees. We bake the meat for about 1.5 hours, and after 20 minutes the temperature must be lowered. After cooking, leave the pork to cool slightly.
4. In the process of baking pork in foil, a juicy and fragrant dish is obtained. Due to the fact that it is cooked in its own juice, and even wrapped in foil or a sleeve, the meat becomes soft and juicy. It can be cut in portions and served.

Braised pork in own juice with onions

Pork can be cooked in a variety of ways. But one of the most harmless and delicious among them is stewing. This recipe will appeal to people leading a he althy lifestyle. Stewed pork has a whole list of advantages: it does not lose its nutritional properties, it is quite easily digested by the human body, and the cooking process takes very little time. As a result, the meat comes out breathtaking and tender. In the process of how pork is stewed, the protein in its composition undergoesdestruction, so the dish becomes incredibly soft.

In order for the stew - in its own juice - to be as appetizing as possible and with a large amount of juice, it is better to choose pieces with a fatty layer. Ginger and nutmeg pair well with pork, but you can also choose your own spices. A very important ingredient in cooking is s alt. It must be remembered that you need to s alt the meat exactly when it begins to let the juice out. This will help protect the pork from becoming dry and becoming tender and soft.

To cook meat in your own juice you need:

• pork meat - 0.5 kg;
• onion - 1 pc.;
• garlic cloves - 2 pcs.;
• nutmeg (ground) - 1h. l.;
• ginger powder - 0.6 tsp;
• bay leaf -2-3 pieces;
• peppercorns - 5 pcs.;
• vegetable oil (refined) - for frying;
• s alt - to taste;
• freshly ground black pepper - 0.6 tsp

Cooking method

The process of cooking meat in its own juice:

1. Rinse the pork under running water, dry with a napkin or paper towel, cut into portions.
2. Peel the onion and garlic cloves, wash and cut: onion in the form of half rings, garlic - into small strips.
3. Heat a deep frying pan or pan by pouring oil into it, then put the pork to fry. Need meat firstfry it over high heat so that it acquires an attractive crust that will help the juice not leak out.
4. Next to the pork we send chopped garlic and onion.
5. We continue to cook the meat, not forgetting to stir from time to time, but it is better to make a medium fire further. We leave the meat to cook until a golden hue appears, and until the onion becomes transparent.
6. Then s alt and pepper the meat, put all the spices to the meat, pour water and put the dishes on the stove. Cover the pan with a lid and wait until the water boils, then reduce the temperature and leave the pork on low heat for about an hour.
7. Cooked stew in its own juice can be served immediately to your loved ones. The dish goes well with a side dish of rice, pasta of any kind and cereals to taste. If you use another type of meat, such as beef, it will need to be simmered for about 1.5 hours, and for chicken, 40 minutes will be enough.

Stew chicken in own juice with garlic

This method of cooking is great for people who want to lose weight, because boiled fillets are boring, and a low-calorie diet must be observed. According to reviews, chicken meat in its own juice is a very appetizing, satisfying, tasty dish that does not require much time.

For cooking you need:

• chicken carcass - 1.5 kg;
• chicken breast and legs - optional;
• garlic - 0.5 heads;
• s alt, freshly ground black pepper - to taste.

Cooking process

The process of cooking chicken meat in its own juice:

1. First, let's cut the chicken, cut it into small pieces.
2. Peel the garlic and cut into small plates.
3. Wipe all chicken portions with s alt and seasonings, put the first layer of meat in a baking dish or on a baking sheet.
4. Put garlic slices on top.
5. Lay out the second chicken layer in a similar way.
6. If you want the finished dish to turn out more, then you can lay out the third layer. Next, pour a little water on the bottom of the mold, a few tablespoons are enough, cover with a lid and place in an oven heated to 180 degrees for about 1.5–2 hours. The cooking time usually depends on the properties of the chicken carcass.
7. After the allotted time, the dish is ready. It goes well with vegetable salad when served.

Beef in own juice in the oven

Foil is an excellent tool for a variety of human needs, especially in cooking. This material does not burn, does not melt and contributes to such baking so that the meat comes out juicy and tender. The main thing to do when using foil is to wrap the beef well so that not an ounce of juice leaks out.

To do this, fold the piece of foil in half, put the beef on one part, cover with the rest of the foil, carefully wrap the formed pocket on all sides so that tightly closed seams come out. When heated, the foil folded in this way should notturn around. In order for the finished beef baked in the oven to turn out fragrant and juicy, it is ideal to cook it in one piece.

To cook meat in your own juice, you need to prepare the following products:

• beef meat - 500 g;
• olive oil - 2 tsp;
• honey - 2 tsp;
• basil - 1 tbsp. l.;
• spices and s alt - 0.5 tsp each. or to taste.

Sequential cooking

The process of cooking meat in its own juice:

1. Before you start cooking the beef, it must be washed and dried a little with a napkin or paper towel.
2. In a separate container, mix spices, olive oil, honey, and add a little mustard.
3. We take the meat and carefully coat it with the resulting honey-spicy mixture on all sides, then leave to marinate for about an hour so that the beef is well saturated with seasonings.
4. Wrap the meat in foil, place in an oven preheated to 180 degrees, and leave to bake for about an hour.
5. When the cooking time comes to an end, you can unwrap the foil and place the beef back in the oven for another 10 minutes or so. This is done so that the meat acquires a golden crisp.
6. We take out the cooked appetizing beef from the oven, wrap it again with foil and let it stand for about 10 minutes in this way. This is necessary so that in the process of cutting the meat does not release its juice anddid not become hard and too dry.
7. Next, cut the beef in portions and serve with a side dish of fresh vegetables.