Pork in the sleeve in the oven - delicious recipes for a variety of hearty dishes. Pork in a sleeve in the oven: baked with potatoes, vegetables Pork with vegetables in a sleeve for baking
Baked meat in a sleeve, recipes for meat in a sleeve with potatoes and vegetables
It’s not for nothing that people in Russia love to cook potatoes with meat. In our opinion, this is a universal dish that can be served for dinner. Same goes for the festive banquet. Potatoes in a baking sleeve cook a little longer than over an open fire, but this is good. During that time. While the pork in the sleeve is baked in the oven with potatoes, it will be soaked in the juices of the meat and will pick up the flavor of the vegetables.
Surely housewives want to prepare any dish so that it turns out not only tasty, but also very aromatic and juicy. And at the same time, the dish should not be greasy. Potatoes with meat in the sleeve meet all these qualities. You can cook almost anything in the sleeve. And fish, and meat, and vegetables. There may be many or two ingredients, or even just one.
If you have never cooked with a sleeve, then you will be interested to know what it looks like. This is a long bag with no bottom. You adjust the sleeve length yourself. Based on the number of products. Then the sleeve is tied on both sides with special metal wires, which are included in the kit, and the sleeve is sent to the oven. These are the basic principles of working with a sleeve. And now we’ll look at how to cook potatoes in a sleeve in the oven with meat and vegetables.
Ingredients for preparing the dish “Potatoes with meat in the sleeve”:
- 400 grams of potatoes;
- 400 grams of pork;
- 100 grams of carrots;
- 150 grams of sour cream;
Peel the potatoes. Cut it into large pieces. My potatoes were small. So I cut it into 8 pieces. Place the potatoes in a large bowl.
Cut the meat into cubes no larger than potatoes. Add meat to potatoes.
Peel the onion and cut into half rings or smaller ones. If the onion is not large, cut it into rings. Add onions to potatoes with meat.
Cut the carrots into cubes or half rings. Add carrots to the bowl.
All that remains is to finely chop the greens and add them to the rest of the ingredients.
Salt and pepper the vegetables. Add sour cream.
Mix the vegetables well in a bowl. You can put all the ingredients in a sleeve at once, add spices and sour cream there, and then chop the vegetables in the sleeve.
Place the vegetables in the sleeve. We tie it on both sides. Place the sleeve on a baking sheet or baking dish. Set the oven to 180-200 degrees. Place the dish in the oven for at least an hour. During this time, vegetables and meat should be cooked.
Serve immediately. Bon appetit.
Baking is a wonderful and ancient technology. It was used even before the birth of Jesus. And we think for good reason. When roasting, vegetables retain as much of their nutrients as possible. But this does not mean that now you need to bake exclusively over an open fire. No, you can do this in the oven. There are a lot of different dishes for this. Foil and baking sleeves.
In the baking sleeve you can cook not only meat, but also vegetables. The dish turns out very juicy and incredibly tasty. The vegetables in the sleeve are fried, but not stewed in the usual sense. They give a little juice and simmer in it until ready. Baked vegetables in the oven have many advantages. They retain their shape. And they remain useful, since with such processing most of the vitamins and nutrients remain intact. In addition, such vegetables are a low-calorie dish. So for the fairer sex, vegetables baked up the sleeve are an ideal dish.
For our men, such vegetables will seem too light. Therefore, we suggest you add pork to your vegetables. Pork baked in the sleeve turns out delicious. And meat baked with vegetables in the oven is twice as tasty. This is already a complete dish that can be served for lunch or dinner. Men will appreciate this dish, and you can enjoy tender vegetables, giving the meat part to your other half.
Recipe for the dish “Vegetables with meat in the sleeve”:
– potatoes – 5 pieces;
— cauliflower- 300 grams;
- meat - 400 grams;
- spices to taste.
Recipe for cooking vegetables with meat in the sleeve:
Cut the meat into small pieces. Salt it. Stir and place in the refrigerator for fifteen minutes. While you prepare the vegetables, the meat will absorb the salt and it will only taste better. Immediately turn on the oven so that it warms up to 200 degrees.
Let's take a carrot. We wash it if it is young, and clean it if it is already autumn. Its mode is in half rings.
Peel young or old potatoes and cut into strips. You can cut into circles if you like.
Wash the zucchini under running water. We cut off the butts. Remove the skin if the zucchini is very large and the color of the skin is not pale green. If the squash has large seeds, remove them and cut the pulp into cubes.
Rinse the cauliflower with hot water. And disassemble into inflorescences.
Place all vegetables in one bowl. Salt them and season with pepper. Mix well.
Measure 1 meter 20 cm sleeves. Tie one edge. Place vegetables in the sleeve. Take the second edge and shake them well.
Remove the meat from the refrigerator and add it to the vegetables. Also shake the sleeve to distribute the vegetables and meat evenly. Just don’t shake too hard so that the bag doesn’t tear. Tie the other side of the sleeve. Make a couple of small cuts in the sleeve so that the hot air can escape freely.
Place the sleeve on a baking sheet and place in the oven. Oven temperature 180-200 degrees. Baking time 50-60 minutes.
Before cutting the sleeve, place it in a heatproof pan. Then cut the top and carefully twist the sleeve over the long edge with both hands. All vegetables and meat will be in the dishes.
Serve the dish immediately to the table. Bon appetit.
The meat, namely pork, is very juicy and tasty. We are sure that many people love pork in any form. And you can prepare it in different ways; baking it in the oven in a sleeve is one of the cooking options. Although there are many more recipes that you can find in the pork dishes section.
Before you start preparing the dish, we want to tell you a few words about the sleeve, which has recently become quite popular. And not in vain, because the dish in it turns out juicy and aromatic. All this happens due to the fact that vegetables and meat are stewed in own juice.
An even bigger advantage when baking meat in the oven in a sleeve is that you do not need to wash the baking sheet or dishes in which you bake. This is probably what made the baking sleeve so popular. Also, when preparing meat baked in a sleeve, you will not need to add oil, you do not need to prepare a side dish separately. After all, you can immediately bake potatoes in a sleeve with meat and get a full-fledged second course.
Let's cook meat with potatoes and cauliflower in the sleeve.
Ingredients for preparing the dish “Meat in a sleeve with cauliflower”:
- pork - 400 grams;
– potatoes – 500 grams;
Cauliflower “Romanesco” - 1-2 heads;
- carrots - 1 piece;
- spices - to taste.
Recipe for cooking meat in a sleeve with cauliflower:
Cut onions and carrots into half rings. We suggest you try large-cut vegetables.
We separate Romanesco cauliflower into inflorescences. If you have plain cauliflower. Then we also disassemble it into inflorescences. I don't use cabbage. Bell pepper cut into cubes. If you have peppers of different colors, then take half of each color. The dish will be even brighter.
Peel the potatoes and cut into large pieces. Famous chefs, I advise you to cut the potatoes for baking into no more than 4 parts. Therefore, for any dishes it is better to take not large potatoes, so as to require less peeling, but medium ones, so that they are tasty.
Cut the pork into cubes the same size as the potatoes.
We put all the products in the sleeve. Salt and pepper. We tie the sleeve on both sides. Holding by two edges. Shake up the contents. If the meat you took is not at all fatty, then you need to add a little water to the sleeve. Half a glass is enough. And if the meat has a good layer of fat, then you don’t need to add anything.
Place the sleeve on a baking sheet or in a mold. We make a couple of cuts on the sleeve, or pierce it with a skewer in several places. Preheat the oven to 200 degrees and place the sleeve with vegetables and meat in the oven.
Bake the meat and potatoes in the sleeve for 50-60 minutes. Serve the finished dish on the table in a sleeve.
I completely agree with you. Sour cream comes in lumps, I can’t digest it))) And where does it come from in lumps?
Most likely, baking is the oldest method of cooking food, especially meat. This is exactly how our ancestors prepared their food: they wrapped pieces of meat in burdock leaves, coated them with clay, and then put them in hot ashes or roasted them on a spit. Today this process has been simplified to a minimum, and the list of baking devices is much wider: ovens, various materials for wrapping food, thermometers for monitoring the temperature inside the meat, etc. As a result, our housewives prepare a wonderful dish - meat in the sleeve, which has long become popular and loved by more than one people in the world. Meat baked in a sleeve in the oven is much healthier than meat fried in a frying pan or over coals. There are many options for cooking meat in a sleeve in the oven, the following are common: potatoes with meat in a sleeve, meat with vegetables in a sleeve. You can vary the spices and marinade, but at the same time, it is important to know some nuances that will help you properly cook the meat in the baking sleeve so that it is tasty. We will talk about these tricks at the end of the article, in the section of our tips for housewives.
Meat baked in the sleeve turns out juicy and tender. This becomes possible thanks to heat treatment in its own juice. In addition, this preparation simplifies work in the kitchen: there is no need to wash the baking tray and baking dishes from grease, and the oven itself remains clean. Any meat or combination dish, for example, potatoes with meat in a sleeve in the oven, prepared in this way significantly improves the taste of the food, and also seriously reduces its calorie content. This is due to the fact that no fat is used in the sleeve, but only the meat’s own juices. The recipes for this dish are varied, depending on the type of meat, spices used, type of marinade, methods of cutting a piece of meat and serving the finished dish.
Don’t put off such a pleasure as dinner with meat up your sleeve, there are plenty of recipes with photos, you need to master them. It's good to look at the photos of the "meat in the sleeve" dish. Its photo is very appetizing and well conveys to the reader not only the colorful appearance, but, with a certain amount of imagination, the aroma of the dish.
You can even experiment with this dish, try different marinades, heat treatment modes, etc. Your good recipe We are ready to distribute meat in a baking sleeve to other housewives who are also passionate about this dish.
Finally - the promised tips experienced chefs how to cook meat in a sleeve:
Meat for baking needs to be washed, rubbed with salt and pepper, and marinated. Choose the marinade yourself, depending on your taste preferences;
When measuring the length of the sleeve, take into account the dimensions of the shape where it will be laid, as well as the distance for the ties;
Any type of meat and poultry is baked in the sleeve. Cooking time depends on the weight of the piece of meat; it is usually indicated in specific recipes;
The surface of the sleeve should not come into contact with anything other than the form in which it is baked;
You need to make small holes in the sleeve with a needle to allow steam to escape;
You should put the side dish in the sleeve along with the meat. The preparation of the dish is accelerated and simplified, and its taste also improves;
To complete the process, the baking bag can be cut on top to ensure a golden brown crust;
Beef and lamb take longer to cook in the sleeve, pork, veal, and poultry faster;
Any type of meat is additionally stuffed with lard and garlic for juiciness and flavor;
If you bake meat without marinade, you should not salt it in advance, otherwise the salt will draw out the juice.
Pork - the meat is very aromatic and tasty, it is preferred by many lovers meat dishes. Pork lends itself very well to all kinds of culinary processing; you can cook pork different ways, but if you haven’t tried it, we recommend baking pork in a sleeve in the oven.
Products baked in a sleeve always turn out more tender and juicy. This happens because during the cooking process these products are baked in their own juices. Many chefs have long recognized and loved this type of heat treatment of products, especially pork. Baked in a sleeve, it becomes a real culinary masterpiece, an exquisite and desirable dish at any table. Baking any product in a sleeve has a number of advantages: there is no need to wash the baking sheet and dishes, there is no need to add oil or other fat to the food, you can cook a side dish with the meat in the sleeve, the food in the sleeve does not burn, and its transparency makes it possible to monitor the degree of the readiness of your dish.
Pork baked in a sleeve in the oven can be eaten both hot and chilled. Once cooled, it can be a good and useful substitute various sausages, when preparing cold appetizers for the table and sandwiches for a picnic and camping trip. However, it is best to cook it on the table for guests, and you can cook pork along with a side dish. Potatoes with pork in the sleeve during the baking process become especially tasty and aromatic, soaked in meat juices. Pork with potatoes in the sleeve is one of our most common and favorite dishes, which deservedly occupies a key place on the holiday table.
The recipe for pork in a sleeve is simple; it involves choosing the right meat and accompanying products, placing them in a sleeve and baking them in the oven. Each recipe for pork in a sleeve in the oven is similar to any other and may differ in the set of spices, the method of marinating and preparing the meat. This is the skill of the chef, using his imagination to create his own unique masterpiece from the same products. Pork allows you to do this. However, if you don’t have such experience yet, it doesn’t matter. Our recipes and photographs of ready-made dishes will come to the rescue, incl. and pork in the sleeve. The photo of such a treat looks colorful and appetizing enough to appreciate its benefits and try to cook it. Create your own version of pork up your sleeve, recipes with photos will help you with this.
For our part, we will give a few useful tips for better roasting of pork in the sleeve:
Real tasty pork baked in a sleeve in the oven can only be obtained from a fresh piece of meat that has not yet been frozen;
Cook the side dish along with the meat, this will speed up and simplify the cooking process. At the same time, the taste of the dish improves - the meat and side dish are mutually enriched with juices and aroma;
If you cut the sleeve at the end of the process, you will provide the meat with a golden brown crust;
When measuring the sleeve length required for your piece of meat, remember that you will need some distance for the ties;
Approach the marinade with caution and balance. It can influence the final aroma and taste. The meat is first washed, rubbed with spices, and only after that it is left to age in the marinade. The meat should spend about 6 hours there. Although the time depends on the specific recipe.
Pork in a sleeve in the oven will never disappoint; a modern invention made from heat-resistant propylene has long proven its advantage with correct and comfortable cooking, always giving excellent results. In it, the meat simmers as if steamed, in its own juices and aromas, never burns, and the dish turns out tasty, convenient and healthy.
How to cook pork in the sleeve?
The baking time for roasting pork in the oven in a sleeve depends on many factors. First of all, it depends on the weight and type of meat. Tenderloin from 1.5 to 2 kg is baked for 90 to 120 minutes. Portioned pieces and kebabs take about 40 minutes to cook. A well-marinated tenderloin will be in the oven for at least one and a half hours, the same amount of time will be required for meat and vegetables.
- Pork baked in the oven in the sleeve turns out to be especially tasty and tender from the ham or neck part. You can use the back or a spatula, then the meat should be baked in portions.
- There are a variety of recipes for pork dishes up your sleeve. At the same time, there is a single rule for everyone - the meat must be marinated. A whole piece of pork is marinated for 5 to 12 hours, small pieces for 2 to 3 hours.
Pork baked in a sleeve in a piece is varied in preparation. It is difficult to eat a whole piece in one sitting, so boiled pork is prepared from it - tender meat that does not lose its taste when cold. To do this, pork is soaked in a salty marinade. Salt retains moisture, so the meat does not dry out and remains juicy for a long time.
Ingredients:
- pulp - 1.6 kg;
- water - 2 l;
- salt - 40 g;
- black peppercorns - 15 pcs.;
- ground black pepper - 10 g;
- bay leaf - 1 pc.
Preparation
- Add salt, pepper and bay leaves to the water and cook the marinade.
- Marinate the pork for 4 hours.
- Dry and rub with pepper.
- Pork in a sleeve is baked in the oven at 180 degrees for 90 minutes and infused for half an hour.
Pork with vegetables in the sleeve is a popular combination that makes everyone a winner. Meat and vegetables exchange flavors and become softer and juicier, and housewives receive both a hot dish and a side dish at the table. Considering that pork gets along with many vegetables, and the choice of the latter is large, you can get new taste sensations from the dish every day.
Ingredients:
- pulp - 1.2 kg;
- carrots - 2 pcs.;
- onion - 1 pc.;
- potatoes - 3 pcs.;
- garlic - 8 pcs.;
- thyme sprig - 3 pcs.;
- oil - 80 ml;
- pepper mixture - 10 g.
Preparation
- Rub the pork with oil and a mixture of peppers, and sprinkle with garlic.
- Coarsely chop the vegetables and sprinkle with oil.
- Place the pork and vegetables in the sleeve.
- Pork in a sleeve is baked in the oven for 1.5 hours at 170 degrees and 10 minutes unwrapped.
Pork on the bone in the sleeve is a dish for true gourmets. Many of them prefer knuckle. Unlike entrecotes and chops, it is baked in a whole piece, for a long time and at a low temperature. During this time, tissues and fat slowly soften and release juices, and the bone collects and holds them. That's why the knuckle comes out tastier and more aromatic than anyone else.
Ingredients:
- knuckle - 1.2 kg;
- honey - 40 g;
- orange juice - 100 ml;
- lemon juice - 60 ml;
- clove of garlic - 6 pcs.;
- ground black pepper - 5 g.
Preparation
- Mix honey with juices, pepper and garlic.
- Marinate the shank for 6 hours.
- Bake in a sleeve at 160 degrees for 2 hours and 20 minutes without a sleeve.
In order for the pork in the sleeve to be spicy, juicy and fragrant, the correct marinade is necessary. At the same time, you don’t have to spend money on expensive herbs and spices: a mixture of mayonnaise and mustard will replace a whole arsenal. The combination of these components turns out to be so piquant and balanced that nothing more than a pinch of pepper is required.
Ingredients:
- pork tenderloin - 1.5 kg;
- mayonnaise - 80 g;
- mustard - 60 g;
- ground black pepper - a pinch.
Preparation
- Mix mayonnaise with mustard.
- Rub the pork with pepper and marinade.
- Place in a sleeve and marinate for 2 hours.
- Bake at 180 degrees for 90 minutes and 10 minutes without the sleeve.
Up your sleeve is a dish in which you can show your imagination and skill, and with the right meat you won’t have to waste money or effort. The peritoneum fits this description - not a thick piece, with alternating layers of meat and fat. A roll with this construction will bake well and retain its juiciness, since the fat will protect the meat inside and the sleeve on the outside.
Ingredients:
- peritoneum - 1.2 kg;
- clove of garlic - 5 pcs.;
- soy sauce - 60 ml;
- ground red pepper - 10 g;
- oil - 40 ml;
- Worcestershire sauce - 10 ml.
Preparation
- Mix all the ingredients for the marinade.
- Cut the skin from the peritoneum, make cuts and rub in the marinade.
- Roll the meat into a roll and tie with kitchen string.
- Pork roll in a sleeve is baked in the oven for 2.5 hours at 180 degrees.
Pork "accordion" in the sleeve
Pork baked in a sleeve is an opportunity not only to play with taste and preserve the juiciness of the meat, but also to change the presentation. The accordion cutting technology is now popular. The meat is not cut all the way through and the filling is placed in the “pockets”. Traditionally, it is filled with cheese and tomatoes. These components harmonize best with tender pork.
Ingredients:
- tenderloin - 1.5 kg;
- cheese - 200 g;
- tomatoes - 2 pcs.;
- oil - 60 ml;
- paprika and black pepper - 5 g each.
Preparation
- Cut the pulp into even slices, without cutting all the way through.
- Brush with oil, season and marinate for 2 hours.
- Place a slice of cheese and tomato in each cut.
- Bake in the sleeve for 60 minutes at 180 degrees and 10 minutes without it.
Up your sleeve is one of the most successful combinations, in which each component works for each other. Since the meat and mushrooms are cooked at the same time, much attention is paid to the variety of mushrooms. To pair with tender pork, choose mushrooms with a subtle flavor, such as champignons. They will subtly highlight the taste of pork and not overwhelm it.
Ingredients:
- tenderloin - 900 g;
- champignons - 350 g;
- onions - 2 pcs.;
- processed cheese - 120 g;
- mayonnaise - 80 g;
- fresh herbs - 40 g;
- ground black pepper - 10 g.
Preparation
- Cut the tenderloin into portions, beat, season and marinate with onion rings in mayonnaise for 2 hours.
- Place in a sleeve along with mushrooms, herbs and pieces of cheese.
- Bake in a sleeve at 200 degrees for 45 minutes.
Up the sleeve in the oven - the leader among good homemade dishes. It’s easy to make, it turns out tasty, and not so high in calories, since it’s baked without fat in the sleeve. This hearty meal is best served with fresh salads or sauerkraut. Vegetables will help you digest rich food faster and remove heaviness from your stomach.
Ingredients:
- chop - 750 g;
- potatoes - 6 pcs.;
- greens - 20 g;
- lemon juice - 60 ml;
- oil - 40 ml;
- soy sauce - 20 ml;
- clove of garlic - 4 pcs.
Preparation
- Cut the meat into portions.
- Mix the liquid ingredients together, add garlic and marinate the meat for 2 hours.
- Place the meat along with the marinade and potato slices in the sleeve.
- Bake at 180 degrees for an hour.
- Serve with sauerkraut.
Pork shashlik in the oven in the sleeve
In the sleeve is an exact copy of the kebab. The secret is not only in the spicy “pillow” of pickled onions, but also in the cooking method. Thanks to the sleeve, the onion does not burn and, remaining juicy and aromatic for a long time, saturates the meat so much that it turns it into a traditional kebab.
Ingredients:
- neck - 1.5 kg;
- onions - 5 pcs.;
- vinegar - 60 ml;
- lemon juice - 60 ml;
- sugar - 20 g;
- water - 120 ml;
- pepper mixture - 5 g;
- barbecue seasoning - 40 g;
- liquid smoke - 3 drops.
Preparation
- Mix 20 ml of vinegar with lemon juice and seasonings and marinate the pork pieces for 2 hours.
- Pour the chopped onion with water and 40 ml of vinegar, add sugar and set aside for an hour.
- Drain the liquid and place in a layer in a sleeve.
- Place the meat on top and add liquid smoke.
- Bake at 200 degrees for 50 minutes and 20 minutes without the sleeve.
Pork in a roasting sleeve turns out so soft and aromatic that it can become a reason to cook a roast. Moreover, in the old days, meat was simmered in a hot oven, in its own juice, which in the modern version is provided by an oven and a baking sleeve. To make the meat juicy, it is not salted and non-aggressive marinades are used.
Ingredients:
- pulp - 850 g;
- potatoes - 5 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- butter - 50 g;
- sweet pepper - 1 pc.;
- ketchup - 60 g;
- mayonnaise - 40 g;
- vinegar - 10 ml.
Preparation
- Mix ketchup, vinegar and mayonnaise and marinate the pieces of meat and onions for 2 hours.
- Place in a sleeve with butter and vegetables and bake at 200 degrees for an hour.
Up the sleeve is an alternative for those who don’t get along with the traditional cooking method. Here, the success of the dish depends on competently carried out preparatory work. In order for the meat to become soft and evenly baked, it is cut so that it has the same thickness over all surfaces and is under no circumstances beaten.
