Meat with prunes in the oven

Good, fresh meat and delicious, juicy prunes are two independent products. Combining them in one dish, you get the best result and the most delicious festive meat, soaked in the smell of prunes. Choose a sour and juicy prune, it is useful for high blood pressure and various heart diseases, as well as kidney and gallbladder diseases. Quality fresh meat contains a large amount of protein, vitamins and trace elements. The dish of these two products will not only be delicious, but also very useful for your body. Meat with prunes in the oven, cooked according to any of these recipes, will pleasantly please your guests.

Meat with prunes and garlic

Take:

• One and a half kilograms of pork
• 300g prunes without seeds
• One large head of garlic
• Ten tablespoons of cognac
• 3 tsp. Mixture of freshly ground pepper
• 1 tsp. Ground paprika
• 4 tsp Salt (coarse grinding)
• 3 tablespoons Olive or any other vegetable oil

This recipe will make it possible to cook very tasty meat. Pork in the oven requires a long preparation and is quite suitable for a festive feast. The day before the preparation we take meat, it needs to be washed and dried, rubbed with pepper, paprika, watered with cognac, gently patted on all sides with hands, wrapped in food film and put it in the refrigerator for a day. Prunes are soaked for 24 hours in cognac.

After a day, we dry the meat with paper towels to remove excess moisture, grease with olive oil and quickly fry on both sides in a heated frying pan with thick walls, from 3 to 5 minutes each side, to a crispy crust.

The form is covered with a large sheet of foil (in size - more form), grease the bottom with oil residues, spread half the prunes. Meat should be stuffed with garlic cloves (you can cut each one along and put it in the cuts in meat, making them a sharp knife), sprinkle salt on all sides, put it on prunes. Place the remains of prunes on top and sides.

The form is tightly closed with foil. Oven by this time, warm up to 200 degrees. We put the meat into it for half an hour, then we need to reduce the heat to 180 degrees and bake for about 2 hours. In the baking process, open the foil two to three times and pour the pork with the resulting juice. After cooking, the last time we open the foil, we pour the meat again with juice, close the foil, cool it and put it on the refrigerator for a couple of hours. This method is not similar to other recipes, the meat of pork in the oven, can be served in a cold, with frozen sauce.

Meat with prunes in the oven in the sleeve.

For half a kilo of meat (beef) we take:

• ¾ cup prunes
• Large carrots
• Two medium bulbs
• One pod of sweet pepper
• Three tablespoons vegetable oil
• Two tablespoons of sour cream and lemon juice
• Black ground pepper, sugar, salt

We cook the meat with prunes in the oven, for this, cut the beef meat with medium pieces, salt, add lemon juice, vegetable oil, ground pepper, mix everything and leave to marinate at room temperature for an hour and a half.

Prunes carefully washed, poured very warm water - for the same 1.5 hours.

Onions cut into half rings, carrots - large mugs, sweet pepper - straws. After an hour and a half all mixed with prunes and meat, once again salt.

Further variants are possible:

1) Put everything in a ceramic mold, pour water in which prunes are soaked, add sour cream, salt, pepper, cover and simmer in the oven for about 1.5 hours. The liquid must completely cover the meat.

2) Fold the prepared meat with prunes and vegetables in a baking sleeve, pour half a cup of water out from under the prunes - and bake in the oven for 1.5 hours.

Serve meat with prunes in the oven should be hot, and garnish can serve rice, a mixture of rice or any vegetable salad. This recipe is also suitable for a holiday.

If you want, you can replace the beef with pork in both recipes, then the cooking time will decrease by about half an hour. But in this case the dish will turn out to be festive and incredibly tasty.