Baked ham in wine marinade

Baked ham in wine marinade


Beef back (back) — 600 g
Garlic — 4 cloves
Dry red wine (for marinade) — 4 tbsp.
Olive oil (for marinade) — 1 tsp.
French mustard in grains (for marinade) — 2 tsp.
Salt, spices (rosemary, dried basil, coriander, paprika, freshly ground black pepper, ground cardamom and turmeric) — to taste

We wash the fresh piece of beef well, cut off all the films and wipe dry with a napkin. In a deep bowl roll meat in spices and spices.
Fill the meat with wine, olive oil, grease with mustard. We rub the marinade into the meat with our hands.
Clean the garlic, each clove is cut into 4 parts. With a large sharp knife we ​​make small cuts in the meat — evenly over the whole area. We shred meat with garlic.
Put the meat in a plastic bag, pour the remaining marinade on top. Wrap the meat and leave overnight in the refrigerator.
Bake the meat in foil. Pour vegetable oil into the center of the foil so that the pork will not be burnt. We clamp the edges of the foil as tightly as possible so that the air does not leak — then the meat will turn out juicy and soft.
Baked boiled pork in the oven for 50-70 minutes at a temperature of 160 ° C.

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