If guests unexpectedly decided to come to you, and for the preparation of exotic salads there are no necessary products, then use my recipe. Bake the meat and vegetables in the oven. Hearty, tasty, fast, simple …
Recipe content:
- Useful Tips
- Ingredients
- Step by step cooking
- Video recipe
Baked meat with vegetables is one of the favorite dishes in many families. It cooks quickly, and disappears from the plate with even greater speed. And in combination with vegetables, this is simply the most ideal dish, which contains many useful substances, since it is cooked in the oven.
You can use any meat for the dish at your discretion. If you like more fatty dishes, opt for pork or lamb, prefer lean ones - buy veal or chicken. It is only important to correctly calculate the time for cooking a particular type of meat, so that the food can be served to the table with the heat of the heat, directly from the pan. For example, lamb and beef will take the longest to cook, about 1, 5 hours, an hour is enough for pork and veal, and the chicken will be ready in 40 minutes.
The cooking technology of this dish is very simple. All products are cut, laid out on a baking sheet and sent to bake in the oven. If possible, the meat can be pre-marinated in your favorite sauce. But even without this option, the food will turn out to be very tasty.
Useful tips for cooking meat with vegetables in the oven:
- The meat of a young animal is juicier and tastier. It differs from the old one in light pink color and small white veins.
- If you come across the meat of an old animal, then it can be made juicier by previously keeping it in the marinade for 24 hours.
- Another way to make the meat juicier is to brush it with mustard.
- Caloric content per 100 g - 124 kcal.
- Servings - 3
- Cooking time - 2 hours
Ingredients:
- Meat (any) - 1 kg
- Potatoes - 6 pcs.
- Carrots - 2 pcs.
- Garlic - 1 head
- Prunes - 100 g
- Salt - 1 tsp
- Ground black pepper - a pinch
- Dried basil - 1 tsp
- Wine vinegar - 3 tablespoons
Cooking meat with vegetables in the oven:
1. Wash the selected piece of meat under running water and pat dry with a paper towel. If there is film and excess fat, cut them off. Although, if you wish, fat can be left, if you are not afraid of extra calories.
2. Peel and rinse potatoes and carrots. Cut the vegetables: potatoes into 6-8 pieces, depending on the size, and carrots into 1x4 cm bars. Peel the garlic and rinse, and rinse and dry the prunes. If there are bones in the dried plum, remove them. And if the berries are too dry, then pre-soak them in hot water for 15 minutes.
3. Take a baking dish. It can be glass or ceramic molds, or a regular baking sheet. You do not need to grease them, but immediately lay out the carrots, potatoes, garlic and prunes.
4. Place the pieces of meat on top of the vegetables. Season food with salt and ground pepper, sprinkle with dried basil and wine vinegar. If you wish, you can season the products with any other spices and herbs.
5. Cover the form with food foil or a lid and send to a heated oven up to 180 degrees for 1, 5 hours. Serve hot. This dish is perfect for a Sunday family lunch or a festive dinner with a glass of dry wine.
See also a video recipe on how to cook meat with vegetables in the oven.
