Tender meat with layers of baked bacon, a delicate aroma of garlic and spices, pieces that melt in your mouth! Everything natural, prepared with your own hands, is not like store-bought sausages, which are so stuffed with chemistry.

An undercut is a part of a pork carcass with layers of fat. Such meat is prepared in different ways, it is marinated, fried, salted or baked. Today, I am sharing my favorite recipe for cooking such meat - baked undercuts in the oven in the sleeve. Due to the presence of aromatic spices and herbs in the meat, pork turns out to be special in taste! Such a cold appetizer is perfect both for a festive table and for a snack, as sandwiches! This is a thousand times better than buying a product with an unknown composition, like a sausage. Also on our site there is an excellent one.

Ingredients

undercuts - 600 gr.

vegetable oil - 2 tbsp. l.

garlic - 1 clove

salt - ½ tsp

ground black pepper - 1/3 tsp.

ground coriander - 1/3 tsp

thyme - ½ tsp

Undercuts baked in the oven in the sleeve

Before baking the meat in the oven, it is necessary to clean it from the remnants of dirt (scrape the skin with a knife), then wash it in running water and wipe it dry.

With a sharp knife, make several arbitrary punctures in the meat. This is done so that the spices fill the meat with their taste and aroma from the inside.

In a separate plate, mix all the spices and herbs: salt, pepper, thyme, coriander and pepper (you can use any other spices according to your desire and taste, and you can adjust the amount of salt, the main thing is not to oversalt). Squeeze a clove of garlic through a press and pour in a few tablespoons of vegetable oil. Mix.

With the finished marinade, carefully rub the undercuts on all sides. Leave to marinate in the refrigerator for 4-5 hours.

After this time, transfer the meat to a roasting sleeve. Tie the sleeve tightly on both sides, after releasing excess air. Put the prepared meat in a baking dish or on a baking sheet and send it to bake in an oven preheated to 200 degrees for 1 hour.

In the meantime, the meat is baked inside, and for a golden crust, you should carefully open the sleeve (cut it with a knife) and continue baking at a temperature of 180 degrees for another 15-20 minutes.

Leave the finished baked pork in the oven after turning it off so that the meat has completely cooled down. Cut meat better and easier when chilled!

That's just how delicious juicy undercuts baked in fragrant herbs turned out!

Bon appetit and stay healthy!

To begin with, it is very important to approach the choice of meat correctly. It is desirable that it be a fresh, whole piece with good meat layers and a soft skin. We wash the bacon well under warm running water, if necessary, scrape off the skin with a knife, cleaning out all traces of resin.


To get a delicious juicy undercut, you need to add vegetables. Not only carrots and onions are used as a pillow for meat, you can take potatoes, beans (pre-boiled) and other vegetables. But I advise you to limit yourself to the simplest vegetables available in every refrigerator. We rub the carrots on a grater. (2)
We cut the onion into rings and completely separate them from each other with our hands. Garlic can be grated or simply cut into circles.


Sprinkle onions, carrots and garlic with allspice and coriander, gently knead with your hands. We move everything into a bag, the seam should be at the top. We rub the bacon with spices and salt, if desired, it can be stuffed with garlic and carrot slices by making deep cuts in the meat. Lay the meat on top of the vegetables.


We tie the sleeve, but not tightly. We shift everything into a form, it can be a simple cast-iron pan without a handle. Put in the oven at 180 degrees


After an hour and a half, open the package, and let it brown well.


We brown the meat for another 15 minutes and take it out of the oven, let the undercuts cool down a little, then it will be easier to cut it. This meat can be eaten both warm and cold.

Podcherevok baked in the oven in foil, can be a great alternative to homemade sausage or baked meat or lard. The undercut turns out to be much juicier than just a baked pork tenderloin, and not as greasy as a regular piece.

To taste, baked undercuts are very similar to brisket. There are not so many recipes for baking underlay. Almost all of them involve stuffing the meat with garlic, spices or just black pepper mixed with salt, and then bake it in the oven.

I want to offer you a delicious marinade, which you definitely have not tried before. I suggest cooking on the basis of spices, honey, soy sauce and lemon. Such a sweet and sour marinade with a pronounced smell can be used not only for marinating undercuts, brisket, pork pulp, but also for chicken, veal, and beef.

And now let's move on to the recipe and see how the undercut baked in the oven in foil is prepared step by step with a photo.

Ingredients:

• Undercuts - 2 kg.,
• Black peppercorns - 5-8 pcs.,
• Spices: curry, turmeric, Provence herbs, paprika, dry green adjika - 1 teaspoon each.
• Garlic - 3-4 cloves,
• Honey - 1 teaspoon
• Lemon - 2 circles,
• Soy sauce - 4-5 tbsp. spoons
• French mustard in grains - 1 teaspoon.

Oven-baked undercuts in foil - recipe

First, let's prepare the marinade in which it will be baked. Pour spices into the bowl - turmeric, curry, paprika, dry green adjika, a mixture of Provence herbs.

Squeeze peeled garlic cloves through a press into a bowl of spices.

Add black peppercorns.

Put the required amount of French mustard in grains in the marinade.

For aromatic notes and sweetness, add natural honey to the rest of the marinade ingredients in a bowl.

Cut two rings of lemon into small cubes. Transfer to bowl with marinade.

Pour the soy sauce over the marinade.

If desired, you can salt it lightly, although I believe that salty soy sauce will be quite enough. Stir the marinade. This is how thick and beautiful it should turn out.

It is recommended to wash freshly bought undercuts before pickling, then dry them with napkins to remove excess moisture. The skin can be cut off or left on. For example, I always leave it.

Apply with your hands or with a culinary brush, whichever is more convenient for you, the resulting spicy underlay on the entire surface, except for the side on which it will lie.

Transfer the undercuts to a tray or deep plate. Cover with a lid or cling film so that it does not weather and refrigerate for 1-3 hours to marinate. It is better, of course, that he stand and marinate as long as possible. To roast meat, preheat the oven to 180C. Line a baking sheet with foil.

Lay the undercuts on top and wrap it in foil. Bake for 40-50 minutes on the middle rack of the oven. Then unwrap the meat. Put it in the oven for another 10 minutes so that it dries out on the outside and becomes covered with a crust.

I want to draw your attention to the fact that the baking time of the underlay in foil in the oven is approximate, and will depend on the size of the baked meat and the features of your oven.

Transfer the finished baked undercuts in spices and soy sauce to a plate. After cooling completely, it can be cut into thin slices and served. As with any other type of baked meat, it is served with spicy sauces - horseradish, mustard, adjika. Enjoy your meal. I would be glad if this recipe for baked undercarriage in the oven in foil you like it and use it.

Undercut baked in the oven in foil. Photo

Are there guests on the doorstep? What to cook on the meat menu, so fast and tasty? And it's simple! Everyone who tried to bake meat in a sleeve could appreciate the advantages of this cooking method. Products cooked in the sleeve are more juicy and tender, as they are cooked in their own juice. In the sleeve, the meat does not burn, the heat is distributed evenly (even if your oven is already very capricious), the juice does not evaporate, and the meat cooks very quickly!
Undercuts baked in the oven in a sleeve on a vegetable pillow will not leave indifferent even the most demanding gourmets. By combining the right ingredients, you can get a tasty and mouth-watering dish. When choosing vegetables, do not be afraid to experiment. Even taking the simplest carrots and onions as a pillow, as well as adding garlic, you will get delicious meat. The finished dish can be immediately put on the table, or cooled and cut into slices, you should not get too hung up on decorating the dish, it already has a rather appetizing and attractive appearance.

Ingredients

• Pork undercuts - 1.5 kg.
• Carrot - 1 pc. (large)
• Bulb - 1.5-2 pcs.
• Coriander - 0.5 tsp
• Black pepper (ground) - 0.5 tsp
• Salt - to taste
• Garlic - half a head
• Sleeve for baking

Cooking

To begin with, it is very important to approach the choice of meat correctly. It is desirable that it be a fresh, whole piece with good meat layers and a soft skin. We wash the bacon well under warm running water, if necessary, scrape off the skin with a knife, cleaning out all traces of resin.


To get a delicious juicy undercut, you need to add vegetables. Not only carrots and onions are used as a pillow for meat, you can take potatoes, beans (pre-boiled) and other vegetables. But I advise you to limit yourself to the simplest vegetables available in every refrigerator. We rub the carrots on a grater. (2)
We cut the onion into rings and completely separate them from each other with our hands. Garlic can be grated or simply cut into circles.


Sprinkle onions, carrots and garlic with allspice and coriander, gently knead with your hands. We move everything into a bag, the seam should be at the top. We rub the bacon with spices and salt, if desired, it can be stuffed with garlic and carrot slices by making deep cuts in the meat. Lay the meat on top of the vegetables.

We tie the sleeve, but not tightly. We shift everything into a form, it can be a simple cast-iron pan without a handle. Put in the oven at 180 degrees


After an hour and a half, open the package, and let it brown well.


We brown the meat for another 15 minutes and take it out of the oven, let the undercuts cool down a little, then it will be easier to cut it. This meat can be eaten both warm and cold.

Many people are afraid to cook undercuts, thinking that this is a complex dish. In fact, the processes are as simple as when cooking meat. You just need to know a few basic points, and for everything else there is fantasy.

We have picked up some original and creative recipes for the preparation of the peritoneum today. Although this dish is clearly not for the weak stomach, it is incredibly tasty and aromatic. See for yourself!

General principles of preparation

You can bake undercuts both in foil and without it. The meat goes well with many spices (they are added without fail), as well as with dried fruits and fruits. For example, with apples or prunes. You can experiment for a long time, but it is very important to bring the dish to full readiness: unfinished meat is dangerous for the body.

To get a more spicy dish, it is advisable to grind the spices yourself in a mortar. Then they show their taste and aromatic properties much better. This is especially true of peppers: pink, black, green, red. Even chili is better to grind by hand, it will give the smell of smoked meats.

Cooking time

calories per 100 grams

A very simple recipe with the simplest spices will appeal to everyone who tries at least a piece.

How to cook:

Tip: Mustard, adjika, horseradish or pickled chili peppers can be used as a spicy additive.

Undercut baked in a sleeve with potatoes

Here we suggest you cook not just the peritoneum, but a full-fledged dish that can be served at the table even for a holiday. Potatoes can be replaced with another side dish of your choice.

How much time is 1 hour and 25 minutes.

What is the calorie content - 135 calories.

How to cook:

1. Peel potatoes, wash from dirt and cut into large pieces.
2. Transfer to a bowl and rinse, this time from the starch that stands out on the cuts of root crops.
3. Pull off the husk from the onion, wash thoroughly with running water from the juice that stands out on the cut of the roots.
4. Next, cut the head into rings of the same thickness.
5. Peel off the skin of the carrot, wash it and cut into rings with a sharp knife.
6. Peel the garlic, remove dry ends and cut in half lengthwise.
7. Thoroughly wash the peritoneum, dry it, cut into portions.
8. Mix potatoes, undercuts, onions, carrots, garlic in a bowl.
9. Add salt and black pepper, vegetable oil.
10. Mix everything thoroughly and carefully pour into a baking sleeve. It is better to collect it with a stocking and carefully shift it with a spoon so as not to get dirty.
11. Tie off the sleeve and place in a mold or on a baking sheet.
12. Place in preheated oven to medium temperature for 45-50 minutes.

Tip: When serving, you can sprinkle the dish with fresh herbs.

Roll of podcherevka with prunes

Everyone loves meatloaf! After all, if the roll, then there is a filling, right? It is always very tasty, original, and sometimes even unusual.

How much time is 1 hour and 30 minutes.

What is the calorie content - 212 calories.

How to cook:

1. Thoroughly wash the peritoneum, clean all areas, dry.
2. If desired, you can beat it off a little to make the roll bigger.
3. Peel the carrots, wash and cut into strips.
4. Salt the meat, sprinkle with black pepper.
5. Mix coriander, red pepper, paprika in a small bowl.
6. Peel the garlic and pass through the crush.
7. Sprinkle the meat with spices and rub them thoroughly with massage movements.
8. Next, grease with garlic and let it brew for at least a couple of minutes.
9. Wash dried apricots and prunes thoroughly.
10. If necessary, dried plums should be pitted.
11. Place in a bowl and pour over boiling water.
12. After ten minutes, drain the water, rinse the dried apricots and prunes, dry and chop finely.
13. Put the resulting mass on the peritoneum, add carrots there as well.
14. Roll the undercuts into a roll, tie with threads and place on a sheet of foil.
15. Lubricate the surface with mustard and wrap the meat so that the steam remains inside during baking.
16. Put it in the form, and, accordingly, in the oven, heated to 200 degrees.
17. Bake for one hour, then take out, uncover and - to the table.

Tip: to get a golden crust, ten minutes before the end of cooking, you need to get the undercuts, remove the foil and bring the dish to readiness, returning it to the oven in this form.

Main course with garlic and spices

This dish is definitely worthy of your holiday table! Juicy pork (namely undercuts) with fragrant garlic and your favorite herbs - how could it be tastier?

How much time - 1 hour and 50 minutes.

What is the calorie content - 218 calories.

How to cook:

1. The peritoneum must first be thoroughly washed, then dried.
2. Mix black pepper with red, with basil and thyme.
3. Peel the garlic, cut off the ends and cut into slices.
4. Roll them in the spice mixture on all sides.
5. Prick the meat in several places with a knife, stuff them with slices of garlic.
6. Grate the undercuts with salt, sprinkle with the rest of the spices.
7. It is best to do this with massage movements so that all the spices stick well.
8. Place a sheet of foil in a baking dish, put the meat on top.
9. Place sheets of foil on top, wrap undercuts and put in a preheated oven to 180 degrees.
10. After an hour, turn off the oven, and keep the meat inside for another thirty minutes.
11. After that, take it out, cut it and serve it to the table.

Tip: For herbs, use any of your choice.

Spicy pork with mustard

To prepare this appetizer, you only need thirty minutes of free time. The rest of the time will have to wait. But trust me, it's really worth it! This is a marinated undercut that is baked in the oven and served cold as an appetizer.

What time - 13 hours.

What is the calorie content - 185 calories.

How to cook:

1. Wash undercuts and remove all moisture.
2. Chop the peeled onion into large half rings.
3. Put the onion in a bowl, season with salt and sugar. These ingredients should be mashed with your hands to release the juice.
4. Add spices, mustard and garlic to the onion and stir.
5. Put the peritoneum here and roll it in all the spices and onions. Cover and refrigerate for at least ten hours.
6. Then pull out the undercuts, remove the garlic and onion.
7. Roll the meat into a roll and tie it very tightly with threads.
8. Transfer to a sleeve, close, put in a mold and send to the oven.
9. Bake at a temperature of 200 degrees for at least forty minutes.
10. Take it out, remove the sleeve, let it cool. Put in the refrigerator for two hours, and then remove the threads and serve.

Tip: It is very important to remove the threads after the peritoneum has been in the cold. Otherwise, the whole structure will fall apart.

In order for the undercuts to turn out with a crispy crust, the foil must be opened ten minutes before the dish is fully cooked. In this case, the temperature of the oven must be raised to about 200 degrees or higher. This technique works without the use of foil.

To obtain a uniform color and additional flavor, the peritoneum can be boiled in onion skins. It must be clean and fresh, that is, just removed from the bulb itself. You can not boil until fully cooked, but only for impregnation and color change. The water will be brown.

It takes about an hour to prepare the underlay, but the result is worth the time spent. Such a dish can be served both for a holiday and cooked on any weekday. It is difficult to eat everything in one sitting, and therefore the peritoneum will last either for several days, or for a very large family. How flavorful and juicy!