Baked meat stuffed with vegetables
Fragrant and tasty meat stuffed with vegetables will be appreciated by the most whimsical gourmet! This simple recipe for baked meat should be able to cook every housewife!
Recipe content:
Since ancient times, baked meat has been considered a traditional Russian dish. It was always present at the festive feasts of our ancestors. And today this hearty and tasty dish occupies one of the first places. How to cook it at home on your own in your own kitchen? Let's take a closer look at this recipe.
Meat with garlic and carrots is a great appetizer that can not be compared with any store "masterpiece". Such a treat will become universal on any everyday and festive table. It is served cold and hot, as a main course with a side dish, or as an appetizer as a cut. The main secret of this dish is high-quality and fresh meat. To make the meat less fatty, use a ham, but today I took a pork neck, so the appetizer turned out to be tender and juicy. The cooking technology is very simple and not complicated. This recipe will help out many busy housewives. Because the active work here is no more than 20 minutes. And in the finished form, the meat is easily cut, does not crumble when cut, it turns out juicy, tender and soft.
- Calorie content per 100 g - 234 kcal.
- Servings - for 3 persons, if used as a hot appetizer
- Cooking time - 2 hours
Ingredients:
- Pork neck - 1.5 kg
- Carrot - 1 pc.
- Ground nutmeg - 1 tsp
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
- Ground coriander - 1 tsp
- Garlic - 1 head
Step-by-step cooking of baked meat stuffed with vegetables, recipe with photo:
1. Wash the neck and dry with a paper towel. Peel the garlic and carrots and cut into slices of about 1 cm. With a sharp long knife, make punctures in the meat, which are stuffed with slices of garlic and carrots.
2. Tie the meat in a spiral with sewing thread or kitchen twine so that after baking it has a neat, even shape. Combine ground coriander, nutmeg, salt and pepper. Add any other spices you like, if desired.
3. Coat the pork well on all sides with spices.
4. Put the meat on a baking sheet, cover with foil and send to bake in an oven heated to 180 degrees for 1-1.5 hours. Check readiness by piercing with a knife. If clear juice oozes out, then the meat is ready, with blood - continue to bake for another 10-15 minutes and check again. Remove the foil 20 minutes before cooking to brown the meat.
Serve the finished pork neck to the table warm or chilled.
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