Juicy beef pork on the holiday table 🥩

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• pot with a capacity of 8-9 liters;
• deep bowl with a capacity of 5-6 liters;
• cutting board;
• a knife for meat;
• kitchen knife;
• twine;
• parchment paper;
• cling film;
• kitchen scales;
• beaker.

Ingredients

Step cooking

Meat preparation

1. Wash the meat well, remove fat and films. Cut into approximately equal size large pieces of arbitrary shape (for example, into 2-4 identical rectangular slices). Dry the blanks with a paper towel. For boiled pork take young beef from the hip cut. Calf meat is not used due to the lack of pronounced meat taste.
   
2. Chop the meat with salt on all sides (to taste) and grate with black pepper (to taste). First, sprinkle the meat with salt and pepper, and after hand rub the ingredients into the pulp. Meat is marinated approximately 8-10 hours before cooking. The approximate consumption of salt is 15 grams per 1 kg of pulp.
   
3. Pour a little kefir (from 1 liter) into a deep bowl with a capacity of 5-6 liters, put a piece of meat in it. Pour more kefir on top. Repeat with all slices of beef, all pieces of meat should be immersed in kefir. Put the bowl with the kefir blanks aside. The exposure time in kefir is approximately 25-30 minutes.
   

How to make spicy pickle

1. Place a pot with 5-6 liters of water on the stove. Bring the water to a boil. Put in water (boiling or almost boiling) 2-3 sprigs of rosemary and 6-7 pieces of bay leaf. Wash grass and bay leaf in advance.
   
2. Cut into slices 3-4 cm of ginger root and a pod of chili pepper (10 grams). Pour the chopped ingredients into the pan.
   
3. Add salt to the pan; the liquid should be slightly salted. Put in the marinade 2 buds of cloves, 0.5 teaspoon without top of ground coriander seeds. Pour 12-15 peas of black pepper.
   
4. Bring the marinade to a boil, let it boil for 1-2 minutes, remove from heat, cool to room temperature.
   

Marinating and roasting meat

1. Dip the pieces of meat in the cooled brine. All pieces of meat should be covered with marinade, for this you can use a little oppression. Cover or tighten with cling film. Refrigerate for 7-8 hours.
   
2. Remove the pieces of meat from the brine (rinse off the remaining kefir with marinade). Dry. Rub each piece of sweet red paprika on all sides (out of a total of 100 grams).
   
3. Fold the pieces one on top of the other. Tie tightly with twine, forming a bar. Sprinkle liberally with red ground paprika. You can bake boiled pork in a baking sleeve or wrapped in a sheet of foil (foil, sleeve are not specified in the recipe).
   
4. Transfer meat to a baking sheet covered with parchment paper. Place in the oven. Bake at 180 ° C for approximately 1 hour 35 - 1 hour 45 minutes. The approximate baking time is calculated as follows: for every 1 kilogram of meat - about 20 minutes of baking, add 15-20 minutes per piece.The exact cooking time depends on your oven.
   
5. Cold boiled pork is served on the table. You can cook it from pork (the most common option), lamb. For marinating use garlic, mustard, lemon, allspice, onions, various spices and herbs.
   

Video recipe

You can see the whole process of marinating and baking roast beef from beef in the above video tutorial. Detailed display and explanations for each stage of preparation will help to fully master the technology.