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Assorted steak in the oven

Assorted steak in the oven

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The turkey hammers are washed well and deboned.

It is then left in cold salt water for about 15 minutes.

Drain well, salt, powder with chilli and chopped basil.

Place in a pan greased with butter and place the pieces of butter and the sliced ​​garlic on top of the meat.

Put the spoons of water over the meat, cover the tray with aluminum foil and put it in the oven.

Preheat the oven.

Let it simmer for about 30 minutes then add the proportioned and seasoned pork.

Leave for another 10 minutes and add the wine. The aluminum foil is placed back over the tray.

Leave it with the aluminum foil for another 30 minutes and then take the foil.

Leave until browned a little.

I served them with baked potatoes and mujdei.

Good appetite!

Assorted Steak

Grease an oven tray with a little oil. Season on all sides the pieces of meat with salt, pepper after they have been previously greased with oil and prick the sausages with the teeth of a fork or cut them in several places.

Put them in the pan, interspersed with larger pieces of onion. Sprinkle with rosemary and sprinkle with wine and oil. Cover the tray with aluminum foil and leave to cool for at least 30 minutes.

Bake in a very hot oven, over high heat, for about 15 minutes. Then reduce the heat to the right, remove the foil and leave for another 15-20 minutes or until the meat is done and nicely browned. Sprinkle with the sauce from time to time or with a little wine. Serve hot next to the garnish and your favorite salad or pickle.

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About marinating meat

The marinade I prepared was a sweet-sour one, very pleasant in taste and sufficiently aromatic. I don't like to completely cover the flavors or taste of meat. Marinades have an important role in tenderizing meats and impregnating them with various flavors (especially lamb, beef or game). The acidic (sour) components are the ones that transform the muscle fiber and weaken it. These can be vinegars, wines, citrus juices (lemon, orange, grapefruit), mustard or sour dairy products (whipped milk, kefir, yogurt). If there is something sour, it is good to have something sweet that balances the taste and corrects the acidity: honey, brown sugar, molasses, etc. I have more told here about dry rubs or wet marinades. The spices in the marinade must be dosed with courage because they will be distributed throughout the mass of the piece of meat. Especially salt must be put in abundance.

Marinating is done over time, and can last from 2-3 hours at room temperature to 3-4 days in the refrigerator, depending on the type and size of the piece of meat. I left the meat to marinate overnight.

From the ingredients below I obtained approx. 6-8 servings of baked pork steak marinated with mustard and honey.

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