Meat roast in the oven
Description
The recipe won't take much time. Roasting meat as a whole piece in the oven is a very convenient dish in every sense. On regular days, you can serve it hot with any side dish, and leftover meat works perfectly for sandwiches. For holidays, this meat can be served either as a cold appetizer alongside other sliced meats, or as a main course. In general, it's a versatile recipe :) Cooking is quite simple, but do allow some time, as the meat needs to marinate thoroughly. I'm suggesting a slightly unusual marinade option for the meat. It turns out delicious—guaranteed. Serve hot.
Instructions
- 1
Step 1
Prepare the meat: trim off the films and excess fat. Place it in a deep dish.
- 2
Step 2
Peel the onion and slice it into half-rings. Add to the meat.
- 3
Step 3
Now season the meat with spices, salt, and pepper.
- 4
Step 4
Brew the tea and let it steep for about 15 minutes.
- 5
Step 5
Pour the meat with cooled tea leaves. The meat should be completely covered with tea. Let the meat marinate for about 5 hours.
- 6
Step 6
Peel the garlic and slice it thinly.
- 7
Step 7
Fold the foil into several layers and place the meat on it. Insert garlic into the meat.
- 8
Step 8
Wrap the meat in foil and place it in a preheated oven at 200 degrees. Bake for approximately 1 hour. Check the meat for doneness. If you pierce the meat and the juice runs clear, it is ready. If the juice is bloody, bake it a little longer.
- 9
Step 9
To brown the meat, open the foil, baste the meat with the released juices, and bake for another 10 minutes.