At home, you can cook many meat products that lie on store shelves, including such a tasty meat like buoyhenine from pork. This will require only foil, work oven and a little time. The result will be delicious homemade meat without dyes, preservatives and taste amplifiers.
Classic recipe at home
To cook delicious buckhenin at home, you do not need many additives: the main thing is to buy a good fresh piece of meat, buy seasonings, salt and oil. Be sure to have a house of Foil: it helps to keep juice inside, thereby steaming meat and becomes very soft.
Cooking time: 6 hours.
Calories: 257. kkal
Proteins: 17.6 г
Fats: 20.5. г
Carbohydrates: 1.2. г
Garlic Disassemble for slices, clean and cut into thin blocks.
Cut off excess fat and film with a meat piece. On the surface of the pork to make a cross with a long knife and, without getting it, turn it so that it is a deepening. In the hole insert garlic. So they say the whole piece.
Mix black pepper and salt, rub the pork. Grease the surface of meat with olive oil. Mature Coriander seeds into the crumb into the mortar and sprinkle the ham.
Take meat with twine to get a piece of one thickness. Leave to marinate at least 3 hours, you can even at night. Heat the oven to 220 degrees. Wrap meat in foil, remove in the oven and cook a quarter of an hour, after which it is reduced to a temperature of up to 160 degrees, bake until readiness. For every 0.5 kg, raw pork need an additional 20 min. Baking time.
I will get ready to get it with a foil from the oven, put under the yoke of 8 hours in order for the meat is better cut.
Serve buoyanin, cutting it with slices, with baked or fried potatoes, boiled rice or vegetable stew.
Juicy buoy with garlic in foil
Puffy home buckhenin with garlic can be eaten not only for dinner: it can be put on a sandwich instead of sausages, add to salads and even cook on its basis the filler. Ingredients for cooking will easily find in every home.
Cooking time: 2 hours.
- Pork - 700 g;
- Lovel Lavral - 3 pcs.;
- Black, white and green peas - 2 peas;
- Ground black pepper - 0.5 h.;
- Garlic - 4 slices.
- Salt - to your liking.
- For the recipe to take one-piece meat without bones and veins, in which there is a little fat. The meat rinse in running water, dry with a paper towel and inhibit spices and spices, having previously done cuts with a depth of about 1.5 cm. In each gut, the pepper is ground, put on a piece of laurel sheet, pepper pea, part of the peeled garlic slices.
- Wrap a foil pork to the foil as much as possible. The matte side of the foil must be addressed inside, brilliant - outwards.
- Put a piece wrapped in foil a piece of meat into the form for baking or a pan without a handle, pour water with a level of about 1 cm.
- Bake pork meat in a preheated oven at a temperature of 190 degrees about 1.5 hours. Watch water: if it evaporates, you will need to fill a little. Approximately an hour after the start of cooking, deploy a foil slightly and pierce the meat for a fork. If transparent juice follows, it means that Bujhenina prepared. If the meat is still tough, you need to continue to bake.
- Cooked pork pull out of the oven. Expand foil and cool slightly. Cut into slices, beautifully decorate and file to the table.
Buzhenina in Mustard in Foil
Spicy buckhenina, pickled and baked with mustard, it turns out cheaper shop, tastier and natural. Mustard need to buy an ordinary ready-made in the bank, the main thing is not to take the fact that with grains.
Cooking time: 1 day.
- Pork ham - 1.6 kg;
- Pepper black ground - to your liking;
- Mustard - how much will take;
- Salt - to its taste, about 1 tsp.
- On the contrary to spread one or more foil layers, leave the reserve at the edges so that you can, then fully wrap a piece of meat.
- A piece of pork rinse in cold water, dry with paper towels. Carefully grate the meat of salt, seasonings, you can also add any spices to your liking, the main thing is that they harmonize with each other. Well rubbing spices in the meat skeleton.
- To deceive pork from all sides with a large number of mustard. Cover the side pieces of foil, put on the fridge to marinate all night.
- In the morning he heat up to 200 degrees. Meat get out of the refrigerator and shift in a pan or dressing form without removing foils.
- Bake the pork on the middle shelf of the oven for about one and a half hours, then the foil is turned on top and leave it to be baked for another half an hour before getting a beautiful crispy crust. Oven turn off and leave meat in it for another 1 hour to reach. Cut buoy with slices.
- Serve a cold snack with horseradish, mustard or ketchup.
Boozynin of pork neck in foil
For a dish, it is necessary to prepare pork neck and quince. Iiva successfully replaces apples in many meat dishes, its taste is well combined with pork taste. The marinade with the addition of fragrant herbs soaphes the meat, giving it an extra juitness.
Cooking time: 4.5 hours.
- Neck pork - 1 kg;
- Quince - 1-2 pieces;
- Grape juice - 80 ml;
- Vinegar wine - 15 ml;
- Lemon juice - 2 tbsp. l.;
- Vegetable oil - 1 tsp;
- Basil dried - 1 tsp;
- Black ground pepper - 0.25 h.;
- Thyme dried - 1 tsp;
- Salt - 1.5 h. L.
- Meat to slip, dry with paper towels and make cuts after 1.5 cm, not coming to Niza to get harmonica. For more smooth cuts, you can pre-withstand pork in the freezer about one and a half hours. Mix salt with peppers, herbs. Grate a piece of meat from all sides and inside cuts seasoning with salt, leave pickled for 3 hours.
- After the specified time, prepare quince. It's good to wash it, not to remove the skin. Divide on halves, remove a solid core, seeds. Cut the quince with slices about 5 mm thick.
- In each incision to put 2 pieces of quince.
- Put the prepared pork neck on foil, form high sides. Put on a baking sheet or in a baking shape and remove the oven for 10 minutes heated to 200 degrees.
- Grape juice mix with vinegar and lemon juice. Get a shape with meat out of the oven, pour the liquid mixture. This will make it possible to achieve a soft and juicy pork.
- This time it is tightly wrapped in a foil pork, remove the next or an hour and a half, depending on the size of the piece.
- After about an hour, get meat, carefully deploy a foil and check the knife tip: if the meat is not yet soft, continue to cook. If the pork for this time became soft, foil on top to remove, put the shape with the neck in the oven for 10 min. So that the top is covered with a golden crust. Watering the meat on top of the broth, which gathered under the piece.
- Leave a pork neck, wrapped in foil, in the oven until the filing on the table so that it is blown away. Cut with buckhenin slices, you can decorate with greens.
Bujenin of pork in foil with carrots
Bujhenina, polished with carrots and garlic, is distinguished not only by an unusual spicy sweet taste, but also an elegant bright appearance. Such meat can be chopped with beautiful smooth pieces and serve for a festive table, pre-decorated with fresh greens, it turns out an excellent cold snack.
Cooking time: 4 hours.
- A piece of pork neck - 1.6 kg;
- Garlic - 1 head;
- Olive oil - for lubrication;
- Carrot - 1 pc. (large);
- Salt, black ground pepper - to your liking.
- Heat cabinet to warm up to 240 degrees. From garlic to remove the husks and disassemble it on the tooth, clean. Carrots raise and rinse. Cut garlic and carrots with thin lumps, slightly salt and pepper.
- Wash the piece of meat well in cold water, to dry with dense paper towels and graze salt and fresh black pepper, intensively rubbing seasoning in pork.
- In the meat make shallow cuts in which to insert on a piece of carrots and garlic.
- Put a piece of pork on the grille from the microwave that you need to put on a baking sheet or into a wide pan. Grease meat with olive oil. Wrap a pork along with the grille and a frying pan as much as possible in foil and send to the heated oven.
- At the same time, turn the oven adjustment to 130 degrees and bake pork neck with carrots and garlic around 3 hours. When the meat prepares, turn off the oven and give pork in foil to stand in it about about 15 minutes to finally reach. You can put a piece of meat under a heavy blowing for a few hours, so that it is easier to cut it easier. Cut the cooled buckhenin slices.
Buzhenina with prunes
Since buoyhenina is a solid piece of meat, the main taste is set by the marinade in which it was soaked. We offer to prepare gorgeous buoy in soy-mustard sauce with the addition of prunes. The taste of the dish is unforgettable, guests will definitely appreciate it.
Cooking time: 5 hours 30 min.
- Pork - 1 kg;
- Onion onion - 1 pc.;
- Mustard - 2 tbsp. l.;
- Garlic - 10 poles;
- Prunes - 110 g;
- Soy sauce - 100 ml;
- Seasonings - to your liking.
- In a small bowl mix soy sauce with mustard to homogeneity.
- Add Favorite Seasonings and Cubes Cut Middle Size Onions Mix.
- Rinse a piece of meat under running water, lay out in a colander to glass water, and then dry with a paper towel. In a piece of pork on the surface, make cuts with a sharp knife depth of about 1.5 cm. Clear garlic and cut into thin plates. Prunness to pour boiling water and give to stand 5 minutes, after which rinse and squeeze water. In each incision, insert prunes and pieces of garlic.
- To dip meat in the marinade of mustard and soy sauce, it is good to climb in it with different sides. Leave pork in marinade for 3-4 hours.
- When the meat is grilled, wrap it in foil, put in the oven, heated to 200 degrees, 45 min. Reveal foil and bake for another 25 minutes. Before the appearance of a beautiful golden crust.
- Give me to cool, remove a fully foil and cut into buckhenin slices.
Bujenin of pork in foil with potatoes
Buzhenin from a solid piece of pork, chopped by "accordion", washed with tomatoes and cheese, on the pillow from potatoes will be a full-fledged dish, which includes a meat dish and a side dish to it. The meat is very gentle, and the potatoes are impregnated with pork and tomato juices.
- A piece of pork - 1.2 kg;
- Potatoes - 7 pcs.;
- Tomatoes - 4 pcs.;
- Solid cheese - 280 g;
- Butter cream - 65 g;
- Broth - 100 ml;
- Salt, black pepper ground - in its taste;
- Spices - to your liking.
- Rash pork neck or core, dry with paper towels. Cut the meat across a piece, without cutting it to the end, leaving a continuous piece of about 1.5 cm thick. Mix spices (ground coriander, thyme, olive herbs). To deceive the entire piece outside and inside the sections of spices. Wrap it in the food film and put to the fridge to marinate for 1 hour.
- Mainly washed tomatoes cut into rings.
- Cut the cheese with slices with a thickness of about 0.5 cm. Clear potatoes, rinse and cut into very thin slices, salted.
- Picky pork get from the film, mix the salt with ground pepper and graze the pork inside and outside. It is necessary to salt exactly at this stage, otherwise the salt will extend the juice from meat, and it will be dry.
- To remove the bottom for baking two pieces of foil, putting them on each other, leaving long edges. On the bottom put pieces of butter. From above, lay out a flat layer of half potatoes, pour it with broth.
- On top of potatoes put a piece of pork slice.
- Insert into cuts pieces of tomatoes.
- Between tomatoes in cuts insert pieces of cheese. Potato residues decompose on the sides of meat, sprinkled with dried thyme.
- Wrap the edges of the foil, you can be copper with their toothpicks.
- Heat the oven to 200 degrees and put a form there. Bake 1.5 hours. Then carefully deploy foil and try potatoes. If he is ready, then ready and buyne. Bend foil, exposing the surface of meat, and leave it to be stopped for another 15 minutes. To get an appetizing crust.
- Pull out the dish of the oven and give to stand for about 5 minutes, then shifting on the dish, on the sides, decompose the slices of potatoes.
Bujhenina is a traditional dish that was put on a festive table. In Russian cuisine, under this word, it means a large hunk of meat without a bone that needs to boil or bake, pre-peculiar.
A similar delicacy is best served in a cold form, cutting it into pieces or laying on sandwiches. You can apply buckhenin on the table as a hot dish, adding cutting from tomato and cucumbers.
Pork is used in the classic recipe, but is suitable for cooking chicken or beef, but only with fat layers. To prepare perfect buoyhenin, it is best to take meat chilled, because frozen will give extra moisture and spoil the cooking process.
Tasty and juicy buoyhenine pork in the oven for home recipe in the sleeve
To cook buckhenin, you have to take a big piece of meat, a cook salt and high-quality marinade. Do not take to prepare a piece of meat, which weighs less than 1 kg, because it will be dry. If his weight exceeds 3 kilograms, then the piece will not be able to interform, it may be raw.
- Pork - 1000-1500 gr.;
- garlic - 7-8 teeth;
- Bay leaf - 3-4 pieces;
- water - 1000 ml.;
- pepper peas black - 1 tsp;
- Coriander - 1 tsp;
- Red pepper ground - 1 tsp;
- Oregano dried - 1 tsp;
- pepper peas fragrant - 1 tsp;
- Salt cook - 2 tbsp. l.;
- Tomato paste - 2-3 bl.;
- Vegetable oil - 3 tbsp. l.
The taste of a finished dish can vary significantly depending on what will be added to the mixture for marination.
You can not add all the spices from the list offered in the recipe, they should be replaced by loved ones. When rubbing a piece of meat salt, you can not worry that it will be much.
Pork takes so much cook salt as it is necessary.
- Cut garlic with thin slices.
- Stir all the dry spices with a cook salt.
- Throw out these ingredients into a container with warm water.
- Stir until the spices and salt dissolve.
- Put meat in marinade.
- Cover the container with a buckling with a lid or food film.
- Put in the refrigerator for 24 hours.
- Mix red peppers, tomato paste and vegetable oil.
- Remove pork from marinade and put on foil.
- Carefully cooked with a cooked tomato puree.
- Wrap a piece in foil.
- Preheat oven to 200 ° C.
- Place meat into it for an hour or one and a half.
- 25 minutes before the end of the cooking, you need to deploy a foil and pour in the juice with buckhenin.
- In the open form, put meat into the oven and pour juice several times every 5-7 minutes.
The meat must definitely be blocked and exposed to heat treatment, and then breed several hours. If this is not done, then this delicacy will not work, which means that everyone will have to do without a rush.
To emphasize the taste of a finished dish, you should apply it on the table with mustard, apple vinegar, horseradish, sharp sauce.
Bujenin at home from pork in foil, in the oven with carrots and garlic (classic recipe)
A similar delicacy is prepared in a couple of days before the holiday, because during this time the meat not only wakes up, but also in the oven. The classic version of buoyhenines implies the use of the minimum number of spices.
During the time of the USSR, the deficit forced experienced owners to use only meat and spices in the cooking process that could get.
- Pork - 1000 gr.;
- water - 1000 ml.;
- Salt - 50 gr.;
- carrots - 1-2 pieces;
- garlic - 7-8 teeth;
- pepper fragrant ground - to taste;
- Vegetable oil - 2-3 tbsp. l.
In the meat for this recipe there should be no bones, cartilage, streak, but the presence of fat is allowed. You need to pay attention to the shovel, thick fillet and ham, but fresh, and not frozen.
In order for carrots on the cut of meat looked appetizing, it should be cut into several parts with straw, the length of which does not exceed 3 centimeters.
- Pour warm water into the container.
- Add salt and stir into the water.
- Place a piece of meat into the brine for 24 hours.
- The next day wipe meat with a napkin.
- Cut carrots.
- In the side of meat, make several punctures and put carrots there.
- Clear garlic and meaning a piece of meat.
- Pepper and lubricate with vegetable oil.
- Place on foil and firmly wrap it with meat.
- Bake 1.5 hours at a temperature of 180 ° C in the oven until readiness.
You can buy pieces of garlic and carrots in spices, nitrite salt or marinade to give a unique taste and aroma. Meat after cooking should be left in the oven for 12 hours so that it is ripe.
Delicious and juicy buynery homemade pork in a foil in the oven with prunes
Buzhenina will turn out to be delicious if it is prepared with the addition of prunes, because it will acquire a squeezed taste. At the same time, it is possible to obtain a golden crust with honey and light sourness after adding lemon juice or zest.
- Pork - 1500 gr.;
- carrot - 1 pc.;
- garlic - 5-6 teeth;
- prunes - 50 gr.;
- Honey - 1-2 Art. l.;
- lemon - ½ part;
- pepper fragrant;
- spices for buoyhenine;
Such a buckhenina will acquire a golden glitter if you add soy sauce into the marinade or curcum.
If there is no desire to pick seasonings and spices, you can simply purchase a ready-made mixture for baking meat or kebabs, given the presence of salt in it.
- Carrots cut into thin long slots.
- Make in meat holes and put carrots in them.
- Make a few more punctures with a knife.
- Note a piece of prune and garlic.
- Meat across across and salt.
- Hiding a juice from half lemon.
- To transfer to the baking sheet, the extended foil.
- Wood with liquid honey.
- Wrap in foil, giving the type of convolution.
- Heat the oven to a temperature of 180 degrees.
- Bake in the oven for 2.5 hours.
After the meat is ready, it should be left to ripen in the oven, and then move to the refrigerator. It will be best to serve buoyen with prunes on the table, cutting it with thin slices.
If the gentle and juicy meat will be served on the table as a hot, then he does not need to divert. It can be kept in the oven not more than 15-20 minutes.
Recipe for delicious home buckling pork in foil with French mustard (step-by-step recipe)
Piquacity of meat prepared by the above recipe gives a shell of mustard grain. It becomes very tasty after ripening in the refrigerator, suitable for cooking sandwiches.
If you pay attention to some tricks, then the meat is always obtained, under the influence of mustard it melts in the mouth, acquires a rich taste and an incredible fragrance.
Products for cooking:
- Oreshek pork - 900-1000 g.;
- Plant oil refined;
- Salt cook;
- Mustard with grains - 150 g
Any mustard will suit the dish, but better if whole grains appear in it, as it will add sharpness.
Dijon mustard can be easily combined with other spices, including ginger, olive herbs, garlic, honey, coriander.
Features of cooking:
- Rinse meat and flush with napkins.
- Grate salt and leave to win 15-20 minutes.
- Dispatch on the anti-sheet foil sheet.
- Apply a uniform layer of mustard on it, controlling that its size is not more than a piece of meat.
- Piece of meat to put in a deep frying pan.
- Fry on hot vegetable oil to rosy, turning from all sides.
- Put fried meat on mustard.
- Abundantly lubricate his French mustard from above.
- Cover the second sheet of foil and wrap as an envelope.
- Place up to 240 ° C reduced in the oven closet for 30 minutes.
- Reduce temperature up to 200 ° C.
- Bake bezhenin another half hour.
- Give cool, without removing the foil layer.
Pork can be divided into pieces of medium size or bake entirely. If the mustard cracked with meat, it should be smeared with juice with a sauce that was formed on foil.
Juicy buoyhenine from pork neck in the oven sleeve with soy sauce and mustard
Delicious it turns out of pork neck, if you add high-quality soy sauce and acute mustard in the composition for pickling.
If you combine various spicy herbs and spices, you can get an appetizing and fragrant dish, each piece of which simply melts in the mouth.
- Pork - 1200 g.;
- A mixture of peppers - 2-3 tbsp. l.;
- Garlic dry ground - 2 tbsp. L.
- Salt - 2 tbsp. l.;
- Khmeli-Sunnel - 2 tbsp. l.;
- Olive oil - 3-4 tbsp. l.;
- Soy sauce is unsolved - 3-4 tbsp. l.;
- Honey liquid - 1-2 tbsp. l.
The obligatory component of the dish is the neck of the pork, which should be fresh or frosthed at room temperature. Do not defrost meat in a microwave, because it will become dry.
You can emphasize the piquancy of the finished dish by adding black pepper, paprika, basil, garlic, mayoran, thyme in Marinade.
- Wash meat and give a stance of water.
- Mix in deep containers all dry spices.
- Add salt.
- Pour soy sauce.
- Add olive oil.
- Add liquid honey to sauce.
- All components thoroughly mix and leave for 10 minutes.
- To deceive meat with the resulting sauce, slightly rubbed it.
- Cover the foil and leave in a cold place for 12 hours.
- Meat should be periodically rotated.
- Marinated meat put in a sleeve without marinada.
- Tie a sleeve, squeaking air out of it.
- Make several cuts.
- Preheat oven to 200 degrees.
- Place meat on a sheet for 1 hour.
If the temperature in the ovens can not be installed automatically, the readiness of the meat can be checked by piercing it with a knife. Transparent juice released from meat can be applied further as a sauce to a handbar or jelly.
Homemade buckhenin of pork in the oven in sleeve with ginger sauce
Buzhenin from pork is preparing at home easily, it roses in the oven and impregnated with ginger sauce. Ginger is a spice capable of improving the digestive process.
This delicious dish can be baked in the oven for the holidays, it can become branded and served on Christmas table.
- a piece of pork - 800 g.;
- ginger root - 2 cm;
- garlic - 3-4 teeth;
- Soy sauce - 5 tbsp. l.;
- Olive oil - 3-4 tbsp. l.;
- Grain mustard - 2-3 h.;
- Pepper black ground;
- Rosemary branch;
Be sure to make properly prepare components for fill, for example, fibers are removed from ginger, but only juice is used.
Some hostesses are added to the dish honey, if this product causes allergies, it is replaced by an apricot or plum jam.
Garlic should be rubbed on a shallow grater, because pieces strongly spoil the appearance of finished meat.
- Cut into small pieces of ginger.
- Turn garlic into the plate.
- Rosemary divided into sheets.
- Stir ginger, soy sauce, olive oil, pepper.
- Make a few suns in a piece of meat.
- Insert garlic and rosemary plates into meat.
- Send a piece with marinade into the package.
- Tie a package and shake several times.
- Leave to pick up for 12 hours.
- Get meat and dry it with a napkin.
- Loose sour apple on a shallow grater.
- Mix apple puree with mustard, soy sauce.
- Add marinade from ginger.
- Rolling oil in a pan.
- Fry a piece of meat on the maximum fire, periodically turning it over.
- Cool and smear apple marinade.
- Place in sleeve, tie.
- Heat the oven up to 200 ° C.
- Place a pork to 60 minutes there.
- Cut the sleeve and send back for 15 minutes.
If a piece of pork is preparing in the sleeve, then it is necessary to make several cuts in it. This is done in order for steam gradually from the bubble, and under the influence of high temperatures he did not explode.
For a family of 4 people, it is enough to buy a piece of meat weighing 1-1.5 kilograms, you should pay attention to Oreshek with thin layers of Sala.
Buzhenin from pork, baked in the oven, is the perfect option for the holiday. This meat will be much tastier and more useful than purchased in the store.
Marine pork follows 8 hours before cooking, so it will be best to do this from the evening. You can make buoyanin almost daily, it never comes, tasty in cold and hot.
1) Bujenin from Korean
Seasonings and their quantity can be varied to their taste.
1 kg of pork cores (or other abrupt parts)
1 l drinking water
2 tbsp. l. Salt (to taste)
5 cloves of garlic
2-3 pcs. Lavra leaf
1 tsp. pepper pepper
1 tsp. dill or coriander seeds
1 h. Chabera and Oregano
1 bitter podpid pepper (to taste)
1 hd ltyat paste
1 tbsp. l. vegetable oil
1 tsp. Papriks
In the food container, put salt, crushed garlic, laurel leaves, peas pepper, podpper ,, seeds of dill or coriander, charber, oregano, pour water, mix until the salt is dissolved.
Koreka wash and put in the marinade, put in the refrigerator to miss for 24 hours or at least for the night. Mix a tomato paste, butter and paprika. This mixture lubricate the core, wrap in foil and bake at 180-200 * with ~ 1-1.5 h. until the transparent juice will be distinguished during the proof. Until readiness, to reveal foil so that the meat is impaired. It's time to water the resulting juice.
You can serve hot and cold.
2) home buckhenina
Pork slice (800-900g)
2-3 h. L. Sololi.
2-3 tooth. garlic
2 pcs. Lavra leaf
1 l of water
1. With boiling water, add salt, pepper, spices and bay leaf. Well stir and completely cool
2. Find meat into it, cover the film, put in the refrigerator for 4-5 hours, better for the night.
Faming meat to dry up, to pepper, salute, spice spice.
3.Dell cuts that fill garlic.
4. Ducho warm up to 190 degrees. Put the meat in the sleeve for baking, put the bay leaf from the marinade from above. Sleeve seal, make several cuts in it.
5. Make about 1 hour. An hour later, you can cut the top of the sleeve so that the buoy is shuffled.
3) home buckhenina
Pork Oreshek - 1.5 kg,
carrot - 1 big,
garlic - 1 head,
Salt - 1.5 tbsp. spoons
Ready mustard - 0.5 tbsp. spoons
Mustard in beans - 1 tbsp. the spoon,
Spice Mix: Paprika, Coriander, Rosemary, Black
Hammer pepper, red ground pepper, basil, chamber, ginger - (3 tbsp. spoons).
Meat wash and dry with a paper towel. Cut the longitudinal cloves of garlic for 2-3 slices of carrots cut into small pieces. Make cuts on meat with a knife (at a distance of 2 cm from each other) Note garlic and carrots. Lubricate the mixture of spices, mustard and salt - leave marinated at room temperature for 3 hours. We take 2 sleeves for baking (one in one - it turns out a double sleeve) We put meat and releasing the air tightly tie.
In a large saucepan with cold water, put a package with meat. We put cooking 1 hour. After boiling water, the fire is reduced. After an hour, we get a package from the pan and shift into the form for baking. Gently cut down (so as not to burn the hand of the ferry) and bake in the oven at a temperature of 180 degrees 15 minutes to ruddy crust. After cooling, we put in the refrigerator.
Pork neck is approximately 1.2-1.5 kg.
The neck is well to deceive mustard, wrap in a film or package, remove the clock to the refrigerator for 15 (you can per day). After the time, rinse neck, stained with a towel from excess moisture. Garlic cut into plates, make deep punctures with a knife and stuff the neck of garlic plates. In the Pial mix spices: paprika, urop, hops Sunnels, black pepper, salt, add a little wine vinegar, olive oil and a teaspoon of honey. It turns out a thick Cashier.
Check the neck, put on a small baking sheet, add a glass of water. Bake at temperatures
180 gr, 2.5 hours with a couple function! If the oven does not support, put down a container with water. Focus on your oven. I have without a couple, baked 2 hours 20 minutes. At the end of the baking, remove from the oven, laying hot on the foil, to wrap in a few layers very tightly. Leave on the table to
cooling and remove in the refrigerator.
5) Buzhenina is very tasty
Pork (you can take a piece with leather and subcutaneous fat) - 1-2 kg.
Mayonnaise - 3-4 tbsp.
garlic - 2-3 slices
Spices to taste (I used rosemary, dill seeds, bay leaf and ground black pepper)
1. Machine pork in a salt solution (3-4 tbsp. Per 1 liter of water) and leave in the refrigerator for 2-3 hours (you can leave all night)
2. Remove the meat from the salt solution and rub the spices. I used fastening rosemary, dill seeds, bay leaf and ground black pepper.
3. We are stuffing with garlic meat, for this cut garlic with thin plates, sharp thin knife pierce the pork deeply and insert garlic plates into the resulting openings.
4. In the refractory dishes put a large piece of foil, and the meat prepared on it. Cover meat on top of the thin layer of mayonnaise (I used quick home mayonnaise) and wrap meat foil.
5. Bake in the oven at a temperature of 200 degrees. In my case, fillets weighing 1.6 kg rope exactly 2 hours. For 15-25 minutes before the end of the baking, I recommend to open a foil so that the upper part of the fillet is smoothed.
Hello everyone, today we will prepare delicious, gentle and juicy buoy. This is a dish that is preparing in the oven from a whole piece of pork.
Homemade buckhenin is always in demand and on the festive and on a week table. In addition, a piece of delicious meat can be quickly eating a breakfast sandwich, take a job with me or quickly cook homemade shawarma.
Bake it is very simple, cooking dishes will not deliver any hassle. It is only important to choose the right meat in the store and prepare it to baked, and the rest will do the oven. Thus prepared by the Kushanye in the effluent is more useful to shop sausage, in which there is no meat as such as such, but in the composition of some cartilage, trimming and fat.
For snacks, it is best to buy a steam piece of the pork file. It may be neck, ham, pork blade, carbonate.
Pork in Sleeve - Classic Recipe
Very convenient to prepare a dish using a baking sleeve. The tightness will be ensured, which means that buoyhenine will languish in its own juice and will be very juicy and fragrant.
- 1.5 kg - pork neck
- 8-10 - garlic cloves
- 1 PC. - carrot
- 3 pcs. - Laurel sheets
- 2 tbsp. l. - seasoning for meat
- 1 tbsp. l. - Soli.
- Clean vegetables from the peel. We apply carrots with garlic straw. Little garlic leave to graze meat. Lavra leaf grinding into small strips.
- I will wash meat and let's drive, we will make a knife puncture along the whole piece to say it with vegetables and spices. Gently insert in the cuts carrots, garlic and bay leaf.
- Now it's good to squeeze a piece of pork first salt. Then seasoning and missed through the press garlic.
- We place the prepared pork in the sleeve, which will cover on both sides. Let's put it in the form and send marinated in the refrigerator of the clock at 6 (or at night).
- After this time, we put the shape to be baked in the oven at 180 ° to 1.5-2 hours. Buzhenin is ready, carefully, so as not to burn the ferry, we cut the sleeve and get baked meat.
It turned out awesselly delicious, juicy buoy with gentle meat. Enjoy!
How tasty bake in foil buckhenin from pork at home
Prepare one pleasure on this recipe. The minimum composition of the ingredients is required. The dish is just bake, and the result is very tasty, fragrant buoyhenine.
- 1-1.2 kg - pork pulp
- 9-10 - garlic cloves
- 1 PC. - Carrot (large)
- 1 handful - black peas pepper
- Paprika, black ground peppers, hammer coriander, salt - to taste
- Clean vegetables: carrots with garlic cloths. We cut the carrots with long pars of 4-5 cm. Clothes of garlic can be left integer.
- We will deal with the preparation of meat - it needs to be rinsed in running water and dry out a paper towel. In meat, make a knife puncturing, so that you can say pork. They should be wide and deep. We mean meat with carrots, garlic cloths and a black pot ..
- Squeeze meat with a mixture of spices and salt. You can use your favorite spices and herbs for dishes. Capture a pork into a cellophane bag and remove marinated for 3 hours in the refrigerator (you can longer).
- Then we shift the meat on the foil sheet and wrap it as close as possible. So that there are no holes and the juice formed when driving, remained inside. Setting on the bastard with sides, we send to the oven preheated to 180 degrees per hour.
If you have a piece of meat is larger, then time can increase to 1.5 hours.
15 minutes before graduation, expand foil and send a pork to be baked in this form, so that the sides were covered with a beautiful blush.
Check the readiness of the dish can be with a toothpick - stuck it in meat and press. Transparent juice says that it is ready.
- After driving the baking sheet, let me cool a little meat, and then cut the portion pieces. Buzhenina is good both hot and cold.
Garnish can put any, for example, potato mashed potatoes or french fries.
A simple pork buoy recipe in a slow cooker
The recipe is interesting because all the same sleeve is used to prepare a pork in a slow cooker. You can take a big piece of meat and not worry that it will not succumb. Bujhenina, baked with spices, garlic and carrots, it turns out very juicy, tender and incredibly tasty. And in the context looks like every piece is just great!
- About 1 kg - Pork
- 2-3 tbsp. l. - soy sauce
- 1 PC. - carrot
- 6-8 pcs. - Covers of garlic
- seasoning for pork, olive herbs, pepper, salt - to taste
- Prepared meat rubbed from all sides by soy sauce, salt and a mixture of spices. Mix all dry spices in a small pinch and then soda the meat. Cover a piece of film and put for 3-4 hours in the fridge for pickling.
- Prepare vegetables. Carrots can be cleaned from the skins and apply a bar, and garlic cloves are free from husk. The meat was already wake-up, we make cuts in it with a knife and insert carrots and garlic into the holes.
- Putted pork put in a bag of sleeves and tightly cover the ends. We make holes with a knife on top of a sleeve so that the couples freely out out.
- We put a sleeve on the bottom of the multicooker bowls, close the device cover and set the modes: "Baking", and time is 1.5 hours.
- The device has notified about the end of the program. Open the lid and carefully remove the sleeve.
- You can remove buoyhenine from a slow cooker and invite to the table of consumers.
Delicious and gentle buynery homemade with carrots and garlic
The foil creates a uniform warm over the whole piece of meat, so buoyhenine is well embarled on all sides. Meat acquires the necessary juiciness and tenderness. And spices enrich it with aroma. It turns out an unimaginable tasty snack, which is good as hot and cold.
- 1 kg - pork
- 10-12 - garlic cloves
- 1 PC. - carrot
- 1 tbsp. l. - mayonnaise, dining room and french mustard
- 10-15 pcs. - Pepper Peters
- 2 pcs. - Laurel sheet
- Salt, ground pepper - taste
- Prepare meat and vegetables. Let's wash and looking a piece of pork, and vegetables cleanse. With the help of a knife, we will make deep punctures in meat.
- Space and pecify the pork, as well as we melt mustard and mayonnaise, not forgetting about the holes. In each of the cavities insert the carrot lump, garlic teeth. Now the meat is missing the French mustard with branches and sprinkled a piece of black pepper peas. We put on top of the laurel sheet leaves and in this form we put a pork to pickle for 3-4 hours in the refrigerator.
- Then turn on the oven and, bringing to 180 degrees to heating, we send it to be baked on the baking sheet or in the form, pre-stacking the foil sheet. Top pour one third of the glass of water. Watch a piece of pork in such a way that the water remains inside.
- For a quarter of an hour before the end of baking, discover foil so that the buoy can be twisted. True good? And how beautiful looks in the context.
Juicy bezhenina baked with whole piece with prunes
Adding prunes makes the dish refined. The meat is obtained with a sour-sweet note in taste, and the "Teriiki" sauce successfully complements a snack. As a result, it turns out buoyhenine baked in oriental style.
- 1.2 - kg - pork fillet
- 100 g - prunes without bones
- 3 tbsp. l. - Sauce "Teriyaki"
- 2 tbsp. l. - Table mustard
- 1 tbsp. l. - Soli.
- 1 h. - Dry garlic in powder and ground black pepper
- Pork squeeze salt with black pepper evenly from all sides.
- Meat with a protrude knife and in each section insert the washed and dry berries of the prunes.
If the prunes are large - cut it with a pars.
- Prepare marination sauce. In the bowl, we want the Sauce "Teriyaki" mustard and dry garlic. We mix the mixture well so that it becomes homogeneous.
- I appline the marinade to a smooth layer on the entire surface of the pork.
You can do it with a culinary brush or hands in gloves, because the mustard can burn the skin slightly.
- Watch the prepared meat in two foil layers and leave for a couple of hours to marinate on the shelf of the refrigerator.
- Then we warm up the oven to 180 degrees, put the workpiece on the baking sheet and send it to be baked for an hour.
Our culinary creation is ready! When buynenina will cool down a little apply to the table, cutting into pieces. Bon Appetit!
Boozyna of pork neck with mustard baked in the Covenant
Super fast recipe for cooking home buckling. We will not need to spend time on marinating meat. It will take a package for baking, all the processes of saturation pork spices and juices will go in it. At the exit we will get well, just very tasty, juicy and fragrant buoy!
- 1.5 kg - pork neck
- 15 Zubkov - garlic
- 1 tbsp. l. - soy sauce
- 1 tsp. - Table mustard
- 3 tbsp. l. - ketchup
- 1 PC. - Ruka Luka.
- 2 pcs. - Laurel sheet
- Salt, pepper (black and red sharp), nutmeg, ginger (powder), hops-Sunnels, olive herbs - to taste
- Pork squeeze salt and black ground pepper - evenly on all sides. Making a sharp knife puncturing in meat and spining cloths of garlic.
- In a separate saw, we mix onions and garlic on the shallow grater. Add ketchup, mustard, soy sauce, spices (on your taste or 1/2 teaspoon) and crushed bay leaf. We mix the mixture and wander the pork neck from all sides.
- Now put the prepared meat in the bag of sleeves and fit it well from both sides. From above, we will make a couple-triple puncture toothpick.
- We bake at 180 degrees for 1.5 hours. 20 minutes before readiness, cut the package and remove the edges so that the buoy is covered with a beautiful ruddy crust.
The most delicious brazhenin with soaking overnight in marinade
Pork is marked in a spicy brine all night, why meat when baking is obtained very juicy, gentle and fragrant. Prepare on this recipe - you will not regret!
- 1 kg - pork neck
- 3 h. - Soli.
- 2 pcs. - Laurel sheets
- 2 teeth - garlic
- 2 tbsp. l. - Ground Coriander and Olive Herbs
- 1 l - water
- We boil a saucepan with water. Then turn off the fire and add 1 tbsp. l. Olive herbs, 1 tbsp. l. Ground coriander, laurel leaves and salt. We all mix and leave on the table completely cool.
- In the meantime, we prepare a pork - wash, we will discuss and clean from excess fat. Lower a piece in the brine so that it completely covered the meat. Let's cover a saucepan with a lid and send to the night to pickle in the refrigerator.
- The next day, take it out of meat, having a paper towel. From all sides, let's quench and squeeze a mixture of olive herbs and ground coriander.
- Covers of garlic can be cleaned from husks and mean pork neck, making holes for them with a knife. We assign a culinary or ordinary thick thread a piece so that it becomes denser.
- We place our workpiece into the sleeve, lay the laurel leaves from the brine on top. Tightly climbed the ends of the sleeve and make a few holes with a knife to exit steam.
- The oven should already be heated to 180 degrees. We will send a pork to stop for 1 hour 20 minutes. 15 minutes before the dish is ready, cut the sleeve so that the meat is twisted the sides. Then remove the finished buckhenin out of the oven and cut the thread from meat.
Cooking meat by marinating makes it very juicy and soft. You can enjoy freshly prepared buoyanin immediately hot, or enjoy a delicious cold snack, having cooled in the refrigerator,
How to bake soft buckhenin with adzhika
If you have an open jar of Adzhika, then you will not make a delicious buckhenin. Because the meat is easily marked in it. It will take apart from pork to the cloves of garlic to mean meat. And it is not necessary. You can cook without this ingredient, will be deliciously delicious!
- 1.5 kg - pork neck
- 8 - garlic cloves
- 400 g - Adzhiki
- Salt, pepper - to taste
- Vegetable oil - for lubrication
- Meat will wash, leaving. In the knife made by a knife to insert the lobes of garlic. Space, with the pork from all sides and the deed Adzhika. We will send marinated for a couple of hours in the cold, covering meat film
- Then put the pork on the foil, lubricated with oil and wrap a piece of the cooler. We put the workpiece into the shape or baking tray with sides and a swing of 0.5 glasses of water. We will send bake at 180 degrees by 1.5 hours.
- 15-20 minutes before the end, remove the pork and expand the foil so that the piece shrink. We give the dish a little cool, and then serve buoyenin in a bright Rumyantse on the table, cutting into the portion pieces. You can serve a dish with any sauce or garnish.
Homemade boosen from boiled pork - step-by-step recipe
Another simple way to cook homemade buckling, when meat is not baked, but boiled. Then it is withstanding several hours in spices. And, voila, a tasty and fragrant snack is ready.
- 1 kg - pork
- 1.5 tbsp. l. - Soli.
- 1.5 liters. - water
- 2-3 pcs. - Laurel sheets
- 5-6 pcs. - peas pepper
- 1 PC. - Ruka Luka.
- 1-2 Art. l. - Spices for pork
- 2 tbsp. l. - vegetable oil
- First we put a saucepan with water on fire. Let's wash the pork and omit in boiling water.
When the meat is boiled in this way, it turns out tastier, since all juices in hot water are immediately sealed in it.
Then we will remove the foam, the broth to the posts, add peas pepper and bay leaf. Cook on moderate fire until complete readiness - 1 hour.
- Raise meat removed from the broth. When pork cools, we cut meat in spices, pre-mixing them with oil. Next, we wrap a piece in foil and remove into the refrigerator for 10 hours.
That's so very easy to pamper yourself and your relatively delicious, homemade buckling.
Video about how baked pork buoy in airhril
The dish is easier to prepare in this device. Check out the video where the author tells all the subtleties of the preparation of delicious and juicy buoy with the help of Aerium.
Homemade buckhenin is much tastier and more useful to the purchase, and it will be much cheaper for money for money. As you saw, cook the dish is absolutely easy. Rejoice with a delicious and fragrant treat your friends and loved ones!
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