Baked pork breast

First I cut the pork breast into small pieces, I salted it, peppered it, sprinkled it with thyme and left it for about 1 hour, for the spices to enter it. I took a bowl in which I placed baking paper, enough to cover the pork breast.

Then I placed the pork breast, breaded it with garlic, covered it with baking paper and poured over 1 glass of water, put the dish in the oven, over medium heat, about 2 hours, before 20 minutes I opened the paper baking and let it brown.

I served it with mashed potatoes and donuts stuffed with cabbage and hot peppers ...


Baked pork breast

Baked pork breast

I present to you again a recipe picked up from the internet and adapted to my needs. First of all, the quantities are "stupid" as some would say, but when you cook for thirteen people, it's a bit difficult with the approximate.

For starters we need pork breast, I calculated about 300 - 350 for each person plus some reserve for what they want and the second portion so that's how we got to 5kg of pork breast. I recommend the breast, which has less fat because the meat is quite fat, but if you don't have a choice, remove the excess fat and keep it in the freezer for sarmale, grilled or dog food.

The meat is bought the day before because we have to tenderize it well before cooking it and for this we use the next stain.

In a large bowl pour 1l of tomato juice as concentrated as possible but still liquid then add: 4-5 tablespoons of honey, 3-4 tablespoons of classic mustard (go and dijon but in this stain will boil the meat then so you have to take into account the sharpness of the mustard), a hat of crushed garlic, two finely chopped onions, 5-6 tablespoons of olive oil, a tablespoon of paprika, a bunch of thyme and finely chopped sage leaves (for preferably green but I used the dry market version), 250 ml beer (no matter which) and at the end salt and pepper to taste.

Mix the above ingredients well until you get a paste that is viscous enough so that we can grease the meat with it but it is somewhat liquid.

Let the stool calm down while cutting the meat parallel to the bones so that each piece has two ribs and a width of about three fingers. Here the length does not matter.

The pieces thus cut are greased with the previously prepared stain and placed as compact as possible in a container that complies with the following: all the meat and the stain must fit in it, be able to be covered and fit in the refrigerator.

After we have finished placing the meat, we pour the rest of the steak over the meat, cover the container and put it in the fridge for at least 24 hours before it is cooked.

Now we can relax with a beer. I will enjoy the beer in this unique mug received as a gift from my wife.

I know, no connection to the recipe but I had to brag somehow.

About 2-3 hours before you set out to attack the liver of the guests, take the meat out of the fridge and light the fire in the oven to maximum capacity, mix the meat with the stain a little and then place the meat in the cooking container (I used a glazed clay pot) but this time not so compact to allow the sauce to slip through the meat.

After the oven has warmed up, reduce the heat by half and put the meat in the oven with the dish covered.

From now on, everything depends on your preferences. The meat is ready when it comes off the bone slightly (2-3 hours on medium heat) and visibly tightens revealing the bones.

! Check in about 30 minutes for what is happening in the oven.

If you want more sauce, leave the meat covered until almost the end, when the meat is ready and if you want drier meat, remove the lid faster and let the sauce drop.

As a side dish, I recommend mashed or peasant potatoes, beaten beans, polenta or pickles and to drink a STOUT beer before a meal and then lager or weisse.


Baked pork ribs (kaiser, smoked pork breast) & # 8211 steak recipe with notched rind

Baked pork ribs (kaiser, smoked pork breast) & # 8211 steak recipe with notched rind. Pork breast with thyme and cumin. Boiled and smoked pork ribs, baked in the oven, with extremely tender and juicy meat and crispy rinds. Kaizer steak. Red and juicy pork breast steak.

This roast pork rib steak is great tasty! A quick recipe that is easy to prepare. I generally use boiled and smoked pork breast (Kaiser, kaizer) from my own production or from trade (from the butcher).

Here's what the commercially boiled and smoked ribs or kaiser look like. You will need such a piece if you do not have a house kaiser.

If you want to make this steak from raw and smoked kaiser you will have to use the product freshly removed from the smoke, not a dry one (because otherwise the steak will come out rubbery). This homemade kaizer must be "steamed" beforehand for 1 hour at 80 C. I put it in the oven in a tray with hot water (covered with aluminum foil or with a lid) and set the temperature to 80 C. The recipe for the kaizer home you can find it here.

See how juicy the steak comes out! How beautifully browned the mouse is! Of flavors & # 8230 what more can I say? Thyme, cumin, pepper and a discreet aroma of smoke.

From these quantities results about 4-5 portions of roast pork ribs in the oven. It can be served with a garnish of potatoes, bread and lettuce, pickles or just with grated horseradish in vinegar and homemade pita.


Baked chicken breast with lemon

  • I washed the chicken breast well and dabbed it well with a napkin. I placed the chest in a bowl, sprinkled it with a little olive oil. I sprinkled salt, pepper, thyme and oregano over the chicken breast and rubbed it well.
    In a heat-resistant ceramic bowl I poured the wine and placed the chicken breast.
    I took the lemon and cut it into quarters and quarters in two. Among the pieces of chest I placed the lemon slices and crushed garlic cloves.
    I put the dish in the oven, the temperature of 200 degrees Celsius, until the chest has browned.
    Chicken breast cooked with lemon and thyme is tender and fragrant.

Update:
source of the recipe "Baked chicken breast with lemon": Barefoot Contessa (http://www.barefootcontessa.com) - Lemon Chicken Breast (Serves 4), 2010
recipe also published in: Barefoot Contessa, How Easy is That ?, by Ina Garten, Clarkson Potter / Publisher

Oregano goes well combined with thyme, rosemary and sage. together they even compose a mix of Italian herbs (this is what Tony Hill writes in his book "The Spices Lover's Guide to Herbs & Spices")
oregano and thyme appear together in the battle of Za 'atar, or we have also seen in the battles of Herbes de Provence, Bouquet Garni, mixtures for barbecues (kansas city barbeque)
The mix of oregano, thyme and basil is used in Greek cuisine.
Oregano and thyme are used in seasoning Italian pasta sauces, pork or chicken dishes.


Baked pork breast

Baked pork breast

I present to you again a recipe picked up from the internet and adapted to my needs. First of all, the quantities are "stupid" as some would say, but when you cook for thirteen people, it's a bit difficult with the approximate.

For starters we need pork breast, I calculated about 300 - 350 for each person plus some reserve for what they want and the second portion so that's how we got to 5kg of pork breast. I recommend the breast, which has less fat because the meat is quite fat, but if you don't have a choice, remove the excess fat and keep it in the freezer for sarmale, grilled or dog food.

The meat is bought the day before because we have to tenderize it well before cooking it and for this we use the next stain.

In a large bowl pour 1l of tomato juice as concentrated as possible but still liquid then add: 4-5 tablespoons of honey, 3-4 tablespoons of classic mustard (go and dijon but in this stain will boil the meat then so you have to take into account the sharpness of the mustard), a hat of crushed garlic, two finely chopped onions, 5-6 tablespoons of olive oil, a tablespoon of paprika, a bunch of thyme and finely chopped sage leaves (for preferably green but I used the dry market version), 250 ml beer (no matter which) and at the end salt and pepper to taste.

Mix the above ingredients well until you get a paste that is viscous enough so that we can grease the meat with it but it is somewhat liquid.

Let the stool calm down while cutting the meat parallel to the bones so that each piece has two ribs and a width of about three fingers. Here the length does not matter.

The pieces thus cut are greased with the previously prepared stain and placed as compact as possible in a container that complies with the following: all the meat and the stain must fit in it, be able to be covered and fit in the refrigerator.

After we have finished placing the meat, we pour the rest of the steak over the meat, cover the container and put it in the fridge for at least 24 hours before it is cooked.

Now we can relax with a beer. I will enjoy the beer in this unique mug received as a gift from my wife.

I know, no connection to the recipe but I had to brag somehow.

About 2-3 hours before you set out to attack the liver of the guests, take the meat out of the fridge and light the fire in the oven to maximum capacity, mix the meat with the stain a little and then place the meat in the cooking container (I used a glazed clay pot) but this time not so compact to allow the sauce to slip through the meat.

After the oven has warmed up, reduce the heat by half and put the meat in the oven with the dish covered.

From now on, everything depends on your preferences. The meat is ready when it comes off the bone slightly (2-3 hours on medium heat) and tightens visibly revealing the bones.

! Check in about 30 minutes for what is happening in the oven.

If you want more sauce, leave the meat covered until almost the end, when the meat is ready and if you want drier meat, remove the lid faster and let the sauce drop.

As a side dish, I recommend mashed or peasant potatoes, beaten beans, polenta or pickles and to drink a STOUT beer before a meal and then lager or weisse.


Baked pork breast

The pork breast is notched on the side with the mice, so as to obtain small squares.

and thyme and rub very well to penetrate the spices and between cuts.

Add the crushed garlic and hot pepper flakes and spread by hand over the entire surface.

Season the part without the mice in a similar way.

Cut the carrot into rounds and place it on the bottom of the tray in which the dish will be baked.

Cut the onion into scales and add to the carrot.

Press the garlic and place it in the pan with the other vegetables.

Put the pork breast on the vegetable bed, with the side with the mice facing up. Put in the preheated oven at 180 degrees for 1 hour.

After this time, remove the tray from the oven, sprinkle the pork breast with dry white wine and raise the temperature to 200 degrees, leaving in the oven for 1 hour.

Remove the vegetables from the pan (vegetables to be prepared as a sauce)

and continue baking for another hour, during which time it browns nicely.


Baked pork breast

Although it is a recipe present on Romanian tables during the holidays, when your appetite strikes you, you have no escape even if you are in the middle of summer. And if you also have the habit of watching the great chefs of international stature (no, don't think that live, I would like, but on tv.paprika) while preparing only delicacies, among which this so-called (by the Norwegians ) Svineribbe, then you are a lost cause.

According to Scandinavian historical data, it seems that this recipe dates back to 1793 (that's what they think, because most of all our novel has never known it since the world, don't you think?)

I preferred the Romanian version, simple, being of the opinion that simplicity never fails. I'm right?

That being said, and suffering from a craving that bites me seriously from my idea of ​​"I should diet", I got to work.

We need:

1kg pork breast with / without bone, but necessarily with mice,

some garlic (preferably granules, but it's healthier fresh),

a good knife (Fiskars, Laika, or the one you keep aside for & # 8221 when needed & # 8221),

a cup of water or chicken soup,

and don't forget the special ingredient: a little soul.

Method of preparation:

Wash the piece of meat, drizzle and grow as in the picture, with a cut of 1 cm.

Sprinkle with salt, pepper and garlic and massage well, insisting on the notches. Let it cool for at least 3 hours, add the soup / water and put it in the hot oven at 200-220 ° C.

After about 30 minutes, it is sprinkled with the sauce from the tray and for an hour we forget about it until it becomes reddish and delicious.

After you have delighted your eyes with this wonder, it is time to portion it and enjoy it.


Baked pork breast

Although it is a recipe present on Romanian tables during the holidays, when your appetite strikes you, you have no escape even if you are in the middle of summer. And if you also have the habit of watching the great chefs of international stature (no, don't think that live, I would like, but on tv.paprika) while preparing only delicacies, among which this so-called (by the Norwegians ) Svineribbe, then you are a lost cause.

According to Scandinavian historical data, it seems that this recipe dates back to 1793 (that's what they think, because most of all our novel has never known it since the world, don't you think?)

I preferred the Romanian version, simple, being of the opinion that simplicity never fails. I'm right?

That being said, and suffering from a craving that bites me seriously from my idea of ​​"I should diet", I got to work.

We need:

1kg pork breast with / without bone, but necessarily with mice,

some garlic (preferably granules, but it's healthier fresh),

a good knife (Fiskars, Laika, or the one you keep aside for & # 8221 when needed & # 8221),

a cup of water or chicken soup,

and don't forget the special ingredient: a little soul.

Method of preparation:

Wash the piece of meat, drizzle and grow as in the picture, with a cut of 1 cm.

Sprinkle with salt, pepper and garlic and massage well, insisting on the notches. Let it cool for at least 3 hours, add the soup / water and put it in the hot oven at 200-220 ° C.

After about 30 minutes, sprinkle with the sauce from the pan and for an hour we forget about it until it becomes brown and delicious.

After you have delighted your eyes with this wonder, it is time to portion it and enjoy it.


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