This is grandma's recipe. And although the pork is originally made from pork, to be honest - it is also very ok from beef. Who treats pork well - do it only from it, from the back. But you must be sure of the meat: it should be fresh, in no case frozen, preferably with a thin layer of fat on top or marbled (if beef) - with layers of fat inside - so juicier. Such pork is stored for a long time, tasty both hot and cold, and quite versatile: for breakfast in an omelet, for lunch with a side dish or dinner with a salad. Makes daily cooking much easier.
- 1.5 kg of pork or beef (back of the ham)
- sea salt and freshly ground black pepper
- 3 tbsp mustard
- 1 large carrot
- 5 cloves of garlic
- baking sleeve (or foil)
Grate the meat in a whole piece with salt and pepper and leave to marinate in the refrigerator for a day (beef is better for no more than 2-3 hours, or it can become dry).
Preheat the oven to 140C, make deep holes in the meat with a thin sharp knife. Peel the carrots and cut into 4 or 6 pieces into strips, peel the garlic. In the hole in the meat, stick the carrots and separately the garlic. You should get about 6-7 longitudinal thin holes, which are filled with vegetables. Rub the meat with crushed garlic or mustard. Place in a baking sleeve, perforate to the top, and tie the edges (or just wrap in foil tightly).
Bake pork 1 hour 20 minutes, beef 1 hour 40 minutes.
Delicious to serve with various spicy sauces such as tkemali. And the fat juice that remains, do not throw away, but put it in a container in the freezer, it will still be needed for risotto:)
Grate the meat in a whole piece with salt and pepper and leave to marinate in the refrigerator for a day (beef is better for no more than 2-3 hours, or it can become dry).
Preheat the oven to 140C, make deep holes in the meat with a thin sharp knife. Peel the carrots and cut into 4 or 6 pieces into strips, peel the garlic. In the hole in the meat, stick the carrots and separately the garlic. You should get about 6-7 longitudinal thin holes, which are filled with vegetables. Rub the meat with crushed garlic or mustard. Place in a baking sleeve, perforate to the top, and tie the edges (or just wrap in foil tightly).
Bake pork 1 hour 20 minutes, beef 1 hour 40 minutes.
Delicious to serve with various spicy sauces such as tkemali. And the fat juice that remains, do not throw away, but put it in a container in the freezer, it will still be needed for risotto:)
