Breast baked in foil with garlic and spices
Breast baked in foil, always obtainedvery delicate, fragrant and soft. However, in order to prepare such a tasty and fatty slicing, before placing it in an oven, meat must be pre-marinated in garlic sauce beforehand.
We will need:
- laurel leaf - five small pieces;
- garlic - one whole head or eight large denticles;
- pork brisket - two or three kilograms;
- salt cooked - two dessert spoons;
- pepper black - 1/5 part of a small spoon and a pair of peas;
- honey liquid - one dessert spoon;
- pepper red - 1/5 part of a small spoon;
- cloves - three things;
- basil - a small pinch;
- lemon - 1/3 part of fruit;
- tomato paste - one dessert spoon (if desired)
- mayonnaise - one dessert spoon (if desired).
Bacon, baked in foil: processing of meat product
Choose meat for this dish is recommended withfatty interlayers. To start, the brisket should be washed in cool water and put in a large bowl. After that, you need to prepare a fragrant marinade.
For this it is necessary to take a shallow bowl,rub half the head of garlic, squeeze the lemon juice, chop the bay leaf, add honey, black and red pepper (as well as peas), salt, tomato paste, cloves, basil and mayonnaise. All ingredients should be mixed, and then coated with the resulting burning mixture of whole breast. So that it absorbs all the flavors of seasonings and sauces, it should be covered with a lid and put aside for an hour.
At the end of sixty minutes the brisket shouldget out of the dishes, make small incisions on its surface with a knife and put small cloves of garlic into the resulting pits. Then it is necessary to prepare a dense culinary foil measuring 50 by 50 centimeters, put marinated meat with fatty layers in its middle and wrap it tightly in a large briquette.
Breast in oven in foil: heat treatment
After the meat is fully packed, it is required to put it on a baking sheet, which should be sent to a heated oven before 180 degrees.
It is worth noting that cooking a brisket takes a very long time. After all, she must languish in her own juice for about two and a half or three hours.
Breast baked in foil: the correct feed to the table
To withstand an aromatic bacon in the coldit is recommended about eight hours. After that, it should be freed from cargo and foil, cut into thin and wide slices, and then beautifully put on a large plate and decorate with cheese plates or fresh herbs.
