Bake meat with potatoes in the oven. Baked potatoes with meat. How to bake delicious meat in the oven

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

There are dishes that can be served on the table both on a holiday and on a weekday: they are quite simple to prepare, but at the same time they look very elegant and extremely tasty. Baked potatoes with meat are a prime example of this. The combination of simple and not the most expensive ingredients in this dish allows the chef to dream up on a given topic: slightly complicate the recipe if you want to surprise guests at the festive table, or prepare a very simple dish for a quiet family dinner.

Preparing meat for baking

It all depends on what kind of meat you choose, baked in the oven. Beef, for example, takes longer to cook than pork and requires more thorough processing. Let's start with her. If your meat is chilled, just cut off all the tough films from it and divide it into portions. The thickness of one piece should not exceed 1 cm. Size also matters: no need to make huge "bast shoes". An important point: you need to cut the meat strictly across the fibers. Portioned pieces carefully beat off with a hammerfor meat, we try to ensure that each piece has the same thickness over its entire area. In the event that the meat is frozen, you first need to defrost it, and then do all the manipulations described above. We send the prepared beef to marinate. We'll talk about how to make a marinade a little later.

Let's move on to pork

In order to bake meat deliciously in the oven, you first need to choose the right variety. Pork neck is the best for our dish. Meat from other parts of the carcass can also be used, but it will not turn out so tasty and tender. Moreover, it is very convenient to divide the neck into portioned pieces: we cut a chilled or thawed piece of meat across the fibers with a very sharp knife. The thickness of the piece is the same as in the case of beef - 1 cm or a little thicker. There is no need to additionally cut the slice: it is already the right size for us. In addition, pork does not have the tough films that beef abounds. We beat off portioned pieces with a hammer on both sides, making sure that the thickness is the same. Processed meat is also sent to marinate.

Mayonnaise marinade

This, of course, is not the most dietary type, but it will do its job perfectly if the meat is too skinny or harsh. Having processed portioned pieces with such a marinade, you can bake meat and potatoes in the oven in a shorter period of time. So, for 500 g of meat we need one jar (250 g) of mayonnaise with a fat content of 67%. Open the container and directly add the groundblack pepper and s alt to taste. Dried aromatic herbs will not be superfluous either - add your favorites with a generous hand. If someone cannot live without spicy, 2-3 cloves of garlic, passed through a garlic press, will be a great addition to the marinade. Thoroughly mix our marinade and coat each piece of meat with it on all sides. Leave at room temperature for about an hour, closing the container with meat with a lid.

Beer Marinade

And this method of marinating is not for everyone. Not everyone dares to use alcohol-containing drinks, albeit low-alcohol ones, for cooking. Well, if someone takes the risk, then they definitely will not regret it. Beer for the marinade should be taken as natural as possible, without the addition of alcohol. It is also called "live". To apply a dark or light variety of drink - everyone decides for himself. This is purely a matter of taste. Then everything is quite simple: put the meat (1 kg) into the prepared container, fill it with beer (0.5 l) and close the lid. We put the dish in the refrigerator for at least 4 hours, and preferably overnight.

The most popular marinade

This is the easiest and fastest way to marinate meat. It is perfect when you need to bake meat and potatoes for a family dinner in the oven, since the whole process takes no more than half an hour. Better to use pork. For the marinade, we need one tablespoon of apple cider vinegar, the same amount of soy sauce, two tablespoons of vegetable oil (preferably olive), s alt and pepper to taste. fresh or driedgreens are also welcome: add a small pinch to the rest of the ingredients. We mix all the ingredients together, grease the pieces of meat with the resulting mass, put them in a bowl where they will marinate, close the lid and leave for half an hour at room temperature.

If you can't do without mushrooms

Many people love this combination: potatoes, meat, mushrooms. In the oven, as a rule, these ingredients are baked, laying them in layers. Mushrooms must be pre-heated.

• Dried mushrooms must first be soaked in cold boiled water at the rate of: 1 liter of liquid per 100 g of dry product. The soaking process will take about 1 hour, then, without draining the infused water, s alt the mushrooms to taste and set to cook for 40 minutes over medium heat. Then drain the broth, dry the mushrooms slightly.
• This type of food preparation for the winter, like boiled and then frozen mushrooms, is very popular with housewives. They retain their original taste and aroma, and they are also easy to use later for cooking a variety of dishes: just defrost the mushrooms at room temperature and lightly fry using odorless vegetable oil.
• Any fresh mushrooms, with the exception of champignons and oyster mushrooms, should be boiled in s alted water for at least 40 minutes before use, then drain the broth, and fry the mushrooms in a small amount of vegetable oil.

Ah, potato, you are a potato…

Pioneers ideal! And not only pioneers. The most common side dish for meat will help in our case to make the dish extraordinarily tasty. For cooking, we select medium-sized tubers. We need twice as much potatoes (and for some this is not enough) more than meat. If we intend to make our dish puff, then in the last layer we need to hide the meat under the potatoes. So, the selected tubers of the size we need are mine, peeled and cut. Each cooking method requires a different shape of the pieces. If it is supposed to be potatoes baked with meat in layers, cut the peeled tubers into circles. The thickness of one slice should not be too large: 2-3 mm is enough. In the event that something like a roast is being prepared in the oven, we divide each potato into 6 parts, cutting the tuber vertically crosswise. You can bake meat with potatoes in the oven in pots. For such a dish, cut the potatoes into cubes with a side of 1 cm.

Who undresses him sheds tears

No, no, we're not talking about an underfed stripper who, by his very appearance, brings tears of pity to the public! Let's talk about the bow. If we decide to bake meat with potatoes in the oven, then we can’t do without onions. The number of onions in the recipe directly depends on their size: for 500 grams of meat we take one very large or two medium-sized onions. We carefully peel them, moisten the knife and onion with cold water (so as not to cry) and chop. Once again, size and shape matter: for different baking methodscut the onion differently. As a rule, all the ingredients of one dish are crushed equally. If the potatoes and meat are cut into circles, then we chop the onion into rings - this form is suitable for baking in layers. In the pots we will lay the onion, cut into small cubes. For a roast cooked in the oven, chop the onion in half rings.

Layer by layer - we will build yummy

When preparing this dish, it is very important to alternate the layers correctly. Here is an algorithm of actions we offer you:

• The form in which we will prepare our dish is thoroughly greased with odorless vegetable oil or lined with baking parchment.
• Lay out the first layer: sliced potatoes.
• S alt and pepper to taste.
• The second layer will consist of chopped onion rings.
• Third layer - beaten and marinated meat. If it was marinated in beer, add a little s alt, there is enough s alt in other marinades.
• The fourth layer is mushrooms, which we also pre-prepared as described above.
• Fifth layer - bow again.
• The sixth layer is meat.
• The seventh layer is potatoes.
• The topmost layer will consist of grated hard cheese and mayonnaise. We need 100-150 grams of cheese (someone likes more), and two tablespoons of mayonnaise is enough, the main thing is to evenly distribute them (cheese and mayonnaise) over the surface.

So, we have put together our ingredients: onions, mushrooms, potatoes,meat, cheese. In the meantime, the temperature in the oven has reached 170 degrees, and it's time to send our dish there. It will take less than an hour to prepare. You need to check this way: with a toothpick or a fork, we are trying to pierce the potatoes, if it lends itself easily, the dish is ready.

Pot, cook!

Elegant, tasty and fragrant dish for the festive table is easy to prepare using ceramic pots. In addition, the finished dish does not need to be divided into portions when serving, which is very convenient. So, we take a pot, put diced potatoes in it (fill the space by 1/4), then onions (a small handful is enough). Meat, previously prepared (mayonnaise marinade in this case will not work, however, beer too), must be divided into such pieces that can easily fit in our container. We spread another 1/4 of the volume of the pot with it. Mushrooms in the recipe are welcome, but their use is not required. If we still use them, then we also lay out a quarter of the volume of our bowl with them. The final layer is potatoes again. We pour it enough so that a distance of 2 centimeters remains to the top of the pot. We put 4-5 black peppercorns, one bay leaf, a little dill - fresh or dried. Pour boiled or filtered water - no more than a quarter of a glass. And now a surprise: we will make a lid for our pot ourselves, and it will be edible! We make unleavened dough: 2 cups flour, 1 egg, mix s alt, add cold water - enough to make the dough tight, knead and sculpt from itcircles, with a diameter slightly larger than the neck of the pot. Lubricate the lid on the pot, make a hole in the middle with your finger. The dough will also serve as an indicator of the readiness of the dish: if it is reddened, it's time to take it out. Preheat the oven to 170 degrees and bake the meat in pots for at least an hour.

Have a pleasant and tasty conversation at the dinner table!