Bake in the oven meat with potatoes. Baked potatoes with meat. How delicious to bake the meat in the oven

There are dishes that can be served on the table and on a holiday and on a weekday: they are simple enough to cook, but they look very elegant and unusually tasty. Baked potatoes with meat - a vivid example of this. The combination in this dish of simple and not the most expensive ingredients makes it possible for the cook to fantasize about a given topic: slightly complicate the recipe if you want to surprise guests at a festive table, or prepare a very simple dish for a quiet family dinner.

Preparing the meat for baking

It all depends on what kind of meat you choose, baked in the oven. Beef, for example, is cooked longer than pork, and requires more careful handling. We'll start with it. If the meat is chilled, just cut off all the hard films from it and divide into portions. The thickness of one piece should not exceed 1 cm. The size also matters: you do not need to make huge "bast shoes". An important point: cut the meat must be strictly across the fibers. Portion pieces are carefully beaten with a hammer for meat, try to ensure that each piece has the same thickness throughout its area. In the event that the meat is frozen, you first need to defrost it, and then do all the above manipulations. Prepared beef we send marinated. Let's talk about how to make a marinade a little later.

Let's move on to pork

In order to deliciously bake the meat in the oven, you first need to choose the right grade. The best thing for our dish is the pork neck. Meat from other parts of the carcass can also be used, but it will not be so delicious and tender. Moreover, it is very convenient to divide the neck into portions: a chilled or thawed piece of meat is cut across the fibers with a very sharp knife. The thickness of the piece is the same as in the case of beef, 1 cm or slightly thicker. Additionally, it is not necessary to cut a slice: it is already suitable for us. In addition, pork does not have rigid films, which are replete with beef. We beat the portioned pieces with a hammer from both sides, we make sure that the thickness is the same. Processed meat is also sent to pickle.

Mayonnaise marinade

This, of course, is not the most dietary kind, but it will perfectly cope with its task in the event that the meat is too thin or harsh. By treating this marinade portioned pieces, you can bake in the oven meat and potatoes for a shorter period of time. So, we need for 500 grams of meat one jar (250 g) of mayonnaise with a fat content of 67%. Open the container and directly into it, add ground black pepper and salt to taste. Dried fragrant herbs, too, will not be superfluous - we will add our loved ones with a generous hand. If someone can not live without acute, for him in marinade, 2-3 cloves of garlic, passed through garlic crock, will be a perfect addition. We carefully mix our marinade and smear it with every piece of meat from all sides. Leave at room temperature for about an hour, closing the container with meat lid.

Marinade from beer

And this way of marinating is for an amateur. Not everyone will dare to use alcohol-containing drinks, albeit low-alcohol, for cooking. Well, if anyone dares, then he will not regret this. Beer for marinade should be taken as much as possible natural, without adding alcohol. It is also called "alive". A dark or light sort of drink to apply - everyone decides for himself. This is only a matter of taste. Further everything is quite simple: we put meat (1 kg) in the prepared container, pour beer (0,5 l) and close the lid. The dish is cleaned in the refrigerator for at least 4 hours, or better - at night.

The most popular marinade

This is the easiest and quickest way to pickle meat. It is perfect when you need to bake in the oven meat with potatoes for a family dinner, since the whole process takes no more than half an hour. It is better to use pork. For the marinade, we need one tablespoon of apple cider vinegar, as much soy sauce, two tablespoons of vegetable oil (preferably olive oil), salt and pepper to taste. Fresh or dried herbs are also welcome: a small pinch is added to the rest of the ingredients. All the ingredients are mixed together, lubricate the resulting mass of pieces of meat, put them in a bowl, where they will marinate, close the lid and leave for half an hour at room temperature.

If you can not do without mushrooms

Many people like this combination: potatoes, meat, mushrooms. In the oven, as a rule, bake these ingredients, laying them in layers. Mushrooms must necessarily undergo preliminary heat treatment.

• Dried mushrooms must first be soaked in cold boiled water at the rate of: 1 liter of liquid per 100 g of dry product. The soaking process will take about 1 hour, then, without draining the infused water, salt the mushrooms to taste and set to simmer for 40 minutes over medium heat. Then decoction decoction, mushrooms slightly dried.
• The owners are very popular for this type of harvesting products for the winter, like boiled and then frozen mushrooms. They retain their taste and aroma in their original form, and they are also easy to use for cooking various dishes: it is enough to unfrozen mushrooms at room temperature and lightly fry with vegetable oil without a smell.
• Any fresh mushrooms, except champignons and veshenki, must be boiled in salted water for at least 40 minutes before consumption, then drain the broth, and fry in a small amount of vegetable oil.

Oh, potatoes, you are a potato ...

Pioneers are the ideal! And not only pioneers. The most common side dish to meat will help and our case to make the dish unusually tasty. For cooking we select a tuber of medium size. Potatoes we need twice (and someone and this is not enough) more than meat. If we suppose to make our dish puff, then in the last layer we need to hide the meat under the potatoes. So, the selected tubers of the size that we need are peeled and cut. For each method of preparation requires its own form of pieces. If potatoes are supposed to be baked with meat layers, cut the peeled tubers in circles. The thickness of one slice should not be too large: 2-3 mm is enough. In the event that something like roasting in the oven is prepared, divide each potato into 6 parts, cutting the tuber vertically crosswise. Bake in the oven, meat and potatoes can be in pots. For this dish, cut the potatoes into cubes with a side of 1 cm.

Whoever undresses him sheds tears

No, no, we are not talking about an underfed stripper, one of its kind causing tears of pity from the public! It's about bow. If we decided to bake meat in the oven with potatoes, then we can not do without onions. The number of bulbs in the recipe directly depends on their size: for 500 grams of meat we take one very large or two bulbs of medium size. We carefully peel them from the peel, moisten the knife and onion with cold water (not to cry) and grind it. And again, the size and shape matter: for different ways of baking, we cut the onions in different ways. As a rule, all the ingredients of one dish are crushed the same way. If the potatoes and meat are cut into circles, then the onion is shredded by rings - this form is suitable for baking layers. In the pot, we will lay onions, cut into small cubes. For roast, cooked in the oven, grind the onion half rings.

Layer after layer - yummy we build

When preparing this dish, it is very important to properly rotate the layers. Here is the algorithm for action we offer you:

• The form in which we will prepare our dish, carefully smeared with vegetable oil without a smell or lined parchment for baking.
• We spread the first layer: potatoes, cut into circles.
• Solim, pepper to taste.
• The second layer will consist of an onion, chopped with ringlets.
• The third layer is chopped and misoed meat. If it is marinated in beer, slightly add salt, in other marinades salt is enough.
• The fourth layer is mushrooms, which we also prepared in advance, as described above.
• The fifth layer is again the onion.
• The sixth layer is meat.
• The seventh layer is potatoes.
• The topmost layer will consist of hard cheese, grated on a large grater, and mayonnaise. Cheese we need grams of 100-150 (someone in fact likes more), and mayonnaise is enough two tablespoons, the main thing - evenly distribute them (cheese and mayonnaise) on the surface.

So, we put together our ingredients: in the form for baking comfortably placed onions, mushrooms, potatoes, meat, cheese. In the oven, meanwhile, the temperature reached 170 degrees, and it's time to send our dish there. It will be ready for at least an hour. To check it is necessary this way: with a toothpick or fork, we try to pierce the potato, if it is easy to give, the dish is ready.

Pot, cook!

A delicious, tasty and aromatic dish for a festive table is easy to prepare, using pots made of ceramics. In addition, the ready dish when served on the table does not need to be divided into portions, which is very convenient. So, take the pot, put the diced potatoes into it (fill the space by 1/4), then the onion (a small handful). Meat, previously prepared (mayonnaise marinade in this case is not suitable, however, and beer too), you need to divide into such pieces that easily fit in our capacity. We lay out another 1/4 of the volume of the pot. Mushrooms in the recipe are welcome, but their use is not necessary. If we still use them, then we also spread out a quarter of the volume of our dish. The final layer is again potatoes. Her soap so much that to the top of the pot remained a distance of 2 centimeters. We put 4-5 peas of black pepper, one bay leaf, some dill - fresh or dried. Pour boiled or filtered water - no more than a quarter of a glass. And now a surprise: we will make a lid for our pot, and it will be edible! We make unleavened dough: 2 glasses of flour, 1 egg, mix salt, add cold water - so much so that the dough turns out to be tight, we knead and we make from it circles that are slightly larger than the mouth of the pot. We put a lid on the pot, in the middle with a finger, make a hole. The dough serves also as an indicator of the readiness of the dish: if it is blushed - it's time to take out. Oven reheat to 170 degrees and bake meat in pots for at least an hour.

Enjoy and enjoy your time at the dinner table!