How to bake undercuts in the oven delicious: a selection of recipes

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

Many housewives buy undercuts only to send it to a meat grinder, and fry cutlets from minced meat. But you can cook a lot of delicious dishes from it! It can be boiled, pickled, fried, made meat rolls. In this article, we will consider only one method of cooking this part of the carcass, namely: how to cook undercuts in the oven.

Baking is a very simple way to process a product. In order for the meat not to dry out, it is marinated the day before. The taste of the dish directly depends on the composition of the latter. Garlic, herbs, a mixture of peppers, adjika or mustard - these spices can be used as a marinade, or you can serve it along with a ready-made undercut. The dish is more delicious when cold - cut into slices. Try also using baked undercuts as an ingredient in meat salads.

Quick cooking method

This product does not need to spend the night in the marinade. If you do not have the time and opportunity, you can bake undercuts in the oven without long preliminary ceremonies. We wash the meat first in warm, and then in cold water. Carefully scrape dirt and grease from the skin. Dry slightly with a towel. A mixture of peppers - black, white and allspice - grind. We chop the bay leaf with our hands. Add s alt. With this mixture, do not just sprinkle the undercuts, but carefully rub it into the meat. We do not have time to wait until the spices penetrate deep into the pulp. We put the undercuts on a dry baking sheet and cover it with foil. We put in a cold oven. We bake for an hour at a temperature of 180-200 degrees, constantly checking for readiness with a fork. Twenty minutes before the end of the heat treatment, remove the foil so that the meat is covered with a delicious golden brown. Then turn off the oven, but do not pull out the baking sheet. The meat should cool down a bit. Then we transfer it to the refrigerator. Cut into slices before serving.

Classic recipe

The most common way to cook undercuts in the oven is to pre-stuff it with garlic. We prepare a piece of meat weighing about a kilogram. In a bowl, mix a teaspoon each of dried thyme and basil, black pepper and sweet paprika. We crumble two leaves of laurel there, s alt according to our taste. In principle, the above composition of spices is not an indestructible dogma. You can change herbs and seasonings as you wish. Now cut into thin slices four or six cloves of garlic. Dip them in the spice mixture. With the sharp tip of a knife, make a small puncture in the meat and insert a piece of garlic into the hole. So we stuff the whole undercut. Rub the remaining spices into the sides of the meat. We shift the undercuts into a tightly closed container and sendinto the refrigerator. The next day, wrap the meat in foil and bake for half an hour. After that, remove the aluminum sheet and cook for the same amount of time.

Sleeve underline

My piece of meat, scrape and cut through the flesh to the skin. It should look like an open book with pages. So the spices soak the meat even better. You can use the same mixture of peppers and herbs as in previous recipes. The undercut rubbed with honey and mustard is very tasty (take both ingredients in equal proportions). Let's not forget the garlic. It well emphasizes and complements the taste of fat. We leave a piece of meat in the refrigerator overnight, putting it in a culinary sleeve so that the spicy aroma does not disappear. We heat the oven to 200 C. Put the meat in the sleeve on a baking sheet. If you want to bake undercuts in the oven with a crispy crust, then after half an hour the sleeve should be torn off and the meat should be browned. Cool in the switched off oven, transfer to the refrigerator. This method of carving meat in the form of a "book" is convenient for subsequent cutting of the finished product.

Roll of undercut in the oven

Meat (about seven hundred grams) cut into large flat slices. We lay out the pork on the table so as to give it the shape of a quadrangle. Top with finely chopped garlic, your favorite spices and herbs, s alt. Roll up roll. So that the meat does not lose its shape, we fasten it with a harsh thread. We also rub the sides of the roll with the remaining spices. Set aside for an hour and a half to marinate. You can immediately put it in your sleeve forbaking - so it will absorb the smells of aromatic herbs more. To bake undercuts in the oven, one and a half hours is enough. The temperature should be relatively low - 150 degrees. The sleeve will naturally prevent the meat juice from spilling out and keep the pork from drying out.

Foil underlays in the oven

Aluminum sheets perform two functions during baking. They keep the meat from drying out and retain the juice. As a result, the dish is more juicy. The foil allows you to bake other ingredients along with meat - pieces of bacon, cheese, herbs, mushrooms. But if undercuts stuffed with garlic can only be covered with an aluminum sheet, then in the case of more complex culinary experiments, you need to do otherwise. To bake undercuts in the oven, it is best to cut it into a “book” shape, laying other ingredients between the “pages”. Next, tear off a large piece of foil. We put an underline on one of its edges. We close the second side of the sheet. We pinch the edges of the foil, like a dumpling, lifting the corners up. This is a guarantee that the juice will not leak out.