Meat for the festive table. Cooking a hot dish in the oven. Recipes with photos are simple and tasty

Prepared by: Vladimir Bratikov

03/13/2017 Cooking time: 1 hour 0 min

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This is a very convenient way to cook meat, and the main thing is that it also turns out to be very healthy, no frying required. The meat is guaranteed to be tender, juicy and very tasty.

Festive pork boiled pork in mustard marinade

A simple recipe for incredibly tasty meat for the holiday table. Juicy, healthy and beautiful - such a hot dish will be a worthy decoration for any table. Thanks to the abundance of spices, it turns out to be really very aromatic, and due to the baking technology, it turns out tender. This meat just melts in your mouth.

You may be interested in: Beef in the oven is juicy and soft. 9 recipes for delicious marinating and cooking.

Better take the neck. Either do not remove the lard at all, or cut it off and place it on top - this will make the finished dish juicier. Be sure to add garlic to the meat itself - this way it will become much more flavorful. 2 hours is the minimum time needed to marinate meat. Ideally, you can leave it to marinate overnight.

You will need:

pork – 2 kg;
Sunflower oil – 2 tbsp. l.;
soy sauce – 2 tbsp. l.;
grainy mustard - 1 tbsp. l.;
coriander – 1 tsp;
black peppercorns – 1 tsp;
salt – 1 tsp;
seasoning for pork – 1 tsp;
garlic – 2 heads;
a mixture of peppers to taste;
thyme sprigs;
sprigs of rosemary.

Cooking stages.

In a deep container, combine all ingredients except meat and garlic. That is, you need to pour in sunflower oil, soy sauce and add seasonings with salt.

Rub 1 head of garlic there. Mix everything well.

Cut the second head of peeled garlic into thin slices.

Rinse the meat under cold water and dry with special towels.

Make random cuts throughout the piece of pork with a knife - this must be done so that the meat is well marinated.

Insert slices of chopped garlic into the slits.

Coat the meat thoroughly with marinade. Feel free to rub it in with your hands without missing any cuts.

Place the meat in the marinade bowl, cover with a lid and leave to marinate in the refrigerator for at least 2 hours.

Place the cooked meat on foil, top with sprigs of rosemary and thyme and wrap. Make sure that there are no open areas and there is nowhere for the juice to leak out. To be sure, use 2 layers of foil.

Place in a mold and bake for an hour at 180 degrees in the oven.

After an hour, carefully open the meat and pour over the released juice.

Place back in the oven for about 20 minutes to bake on top. The magnificent meat for the festive table is ready, you can serve it hot or chilled, it will be very tasty.

Recipe for stewing pork in the oven with vegetables in a ceramic bowl

Previously, there were no stoves with ovens, and our ancestors cooked in ceramic pots made of clay. The food simmered in a wood-burning oven. It turned out juicy, with a rich taste. Let's prepare one like this too.

Fry the meat pieces and place them in individual clay pots, along with sautéed onions and fresh carrots cut into semi-circles.

You can also add raw potatoes, zucchini, sweet peppers, green beans (fresh or from the freezer) - in short, more of everything.

Pour 150 ml of meat broth into each pot. Don’t forget to add salt and flavor each layer of food with your favorite spices.

Having filled the portion containers almost to the top, cover them and put them in the oven. Simmer at 180°C for 1 hour.

Meat baskets with bacon and cheese for the holiday table

If you want something more unusual than just baked meat for your holiday table, pay attention to this recipe. Original, tasty, filling, aromatic baskets with cheese. It is thanks to him that the dish turns out so tasty and piquant. If you serve it immediately after the oven, then when you cut it, the cheese inside will flow, making the dish even more interesting.

The baskets are prepared quite simply, the ingredients are standard. Mixed minced meat is best - from pork and beef. You can buy ready-made or make it yourself. Buy only proven cheese that melts well in the oven.

You will need:

minced meat – 600 gr.;
cheese – 300 gr.;
smoked bacon – 150 gr.;
onion – 150 gr.;
bell pepper – 50 gr.;
tomato – 50 gr.;
salt to taste;
pepper to taste;
vegetable oil.

Cooking stages.

Pass the cheese through a grater with large holes.

Rinse the vegetables and wipe dry. Remove the seeds from the pepper.

Cut the tomato into slices, the pepper into cubes.

Finely chop the peeled onion.

In a deep bowl, combine the minced meat with onions. Stir.

Divide the minced meat into 4 parts and roll each into a round patty. Place on a foil-lined baking sheet.

Grease the bottom of a faceted glass with vegetable oil and press it into the middle of each cutlet, forming sides around it. You should end up with a basket with fairly high walls.

Wrap the bacon around the perimeter of the basket.

Place cheese in the middle, then pepper, cheese again, tomato slices and cheese again. Garnish with pepper. Repeat with all cutlets.

Bake at 180 degrees for 30-40 minutes. Serve hot so the cheese is soft and chewy. But even when cooled they are incredibly tasty.

Pork steaks

The recipe described below will definitely take its rightful place in the personal collection of housewives whose families cannot live a day without something meaty. To repeat it at home, you will need:

300 g fresh pork.
1 tsp. pepper
1 tsp. kitchen salt.
Cold pressed olive oil.

The washed meat is dried with disposable napkins, rubbed with salt and pepper, wrapped in cling film and placed in the refrigerator. After about a quarter of an hour, the marinated steaks are browned in a hot, greased frying pan and served with any suitable side dish.

Georgian meatloaf with nuts and spices for the holiday

To prepare this roll, you need to take a flank (also known as flank or flank) - a cut of the lower part of the body of pork or beef. According to the recipe, the roll needs to be cooked in a sleeve. It is very important to wrap the meat carefully so that it does not come into contact with water and cooks in its own juices. You can also cook the roll in the oven all the time, first in a sleeve at a temperature of 200 degrees for 2 hours, and then without a sleeve until a golden brown crust forms.

The roll is quite simple to prepare, but it turns out incredibly tasty. Juicy, aromatic, tender. For a nice, delicious crust, pop it under the grill once it's fully cooked.

You will need:

flank – 1.5 kg;
walnuts – 150 gr.;
green basil – 100 gr.;
allspice – 1 tsp;
hot pepper – 0.5 tsp;
coriander seeds – 0.5 tsp, l.;
garlic – 1 head;
rosemary sprigs – 2 pcs.;
salt to taste.

Cooking stages.

Peel the garlic. Set aside 3 cloves. Finely chop the remaining cloves.

Chop the pre-washed basil. Finely chop the nuts.

Combine garlic, bezel and nuts. Blend everything with an immersion blender until smooth. You should end up with a fairly thick paste.

Rinse the meat with water and wipe with napkins.

From the prepared piece, make one moderately thin layer of meat of equal thickness with relatively smooth edges.

Cut 3 cloves of garlic into thin slices and stuff them into the meat - to do this, make slits in different places.

Sprinkle the meat with salt and pepper.

Grind the coriander seeds in a mortar and sprinkle them over the pulp.

Place the paste on the meat layer and spread over the entire area.

Roll the meat tightly into a roll and tie with thick silk thread.

To make the roll even more flavorful, insert sprigs of rosemary under the threads.

Place the meat in a roasting roll, add allspice and cook in hot water for 2 hours. Or put it in the oven in a sleeve for the same time at 180 degrees.

When the roll is cooked, remove it from the water, let it cool slightly and bake under the grill for no more than 20 minutes.

Pork with pear

This tasty and beautiful dish will be a real find for those who have not yet decided how to cook juicy meat in the oven so that it can be included in the holiday menu. To bake pork with pear, you will need:

100 ml sweet red wine.
1.5 kg pork neck.
2 pears.
2 tbsp. l. chili sauce.
1 tsp. balsamic vinegar.
1 tsp. curry.
1 tsp. dried oregano.
Salt and ground pepper.

Pepper cuts are made on the washed and dried pork so as to form a kind of accordion. The prepared piece is rubbed with a mixture of salt, oregano and pepper, and then placed in a saucepan, poured with wine and left under the lid. No earlier than an hour later, the meat is removed from the marinade, stuffed with pear slices, wrapped in foil and sent to a hot oven. Prepare it at 200 oC for at least sixty minutes. After this time, the pork is brushed with a mixture of chili sauce, curry and balsamic vinegar and baked for about half an hour.

Meat in puff pastry with mushrooms for the festive table

Another recipe for an unusual serving of meat on the holiday table. It turns out very tasty, juicy and aromatic. Thin flaky pastry, tender mushrooms and a juicy piece of pork that was first fried and then baked. When cut, this dish looks especially impressive.

Pork tenderloin is ideal for this recipe. It is very important that it is oblong in shape. The pork must first be fried in a frying pan on each side over maximum heat to form a crust. This way, all the juice will remain inside, and the meat will turn out very tender.

You will need:

pork – 1 kg;
champignons – 800 gr.;
puff pastry – 500-600 g;
breadcrumbs – 30-40 gr.;
onions – 2 pcs.;
chicken egg – 1 pc.;
garlic – 3 cloves;
Provencal herbs;
black pepper;
paprika;
cumin;
coriander;
basil;
salt;
vegetable oil for frying;
butter for frying.

Cooking stages.

Wash the meat and dry it.

Distribute all seasonings, as well as salt, on a silicone mat.

Roll the meat in spices, pressing each part well into the seasoning.

Pour a little vegetable oil into a heated frying pan and add a little butter.

Fry the meat on all sides over high heat - this will help seal it, leaving all the juice inside.

Place the pork on a baking sheet lined with parchment and bake at 180 degrees.

Peel the onion and garlic and chop finely.

Add oil to the heated pan again. Steam and fry the onion first until light golden brown, and then the garlic.

Wash and dry the mushrooms, chop finely.

Fry the champignons in a separate pan. It is important that all the liquid they release evaporates.

When this happens, add the onion to the champignons and fry for just a couple of minutes, stirring.

Place the mushrooms and onions in a deep container and add some breadcrumbs there. Stir.

Lightly roll out the finished puff pastry and place mushrooms on it. Spread over the entire surface, leaving the edges free.

Beat the egg in a cup. Brush the edges of the dough with it to help it stick together better.

Place the meat on the dough and roll it up. Pinch the edges of the dough. Place on a baking sheet lined with parchment.

Bake for 30 minutes at 180 degrees until the dough is baked. Serve slightly cooled, this will make the holiday meat easier to cut.

Pork with pistachios

This option will probably be in the culinary collection of every housewife who dreams of learning how to make juicy meat in Italian. To cook delicious and aromatic pork yourself, you will need:

200 g pistachios.
1.2 kg fresh pork tenderloin.
1 cup breadcrumbs.
1 glass of dry white wine.
2 cloves of garlic.
4 eggs.
4 tbsp. l. ordinary white flour.
1 tsp. thyme.
1 tsp. marjoram.
Salt, olive oil and a mixture of peppers.

Before marinating the meat, so that it is juicy, it is cleaned of everything unnecessary and rinsed under the tap. After this, it is rubbed with salt and pepper, poured with wine and left for at least three hours. After the designated time has passed, the marinated meat is dipped into eggs beaten with flour, sprinkled with a mixture of breadcrumbs, spices, crushed garlic, olive oil and ground pistachios, placed in a heat-resistant form and baked until tender at a moderate temperature.

Recipe for holiday meat and potatoes “Bear's Paw”

Another delicious and satisfying meat recipe for the holiday table. The presentation is not banal, and the dish itself is very interesting. It's quite simple to prepare. Juicy, tasty, tender - meat in potatoes will be an excellent option, combining both a main dish and a side dish.

Be sure to use the sauce as described in the recipe. So, the meat will turn out even more tender thanks to mayonnaise and aromatic thanks to herbs and garlic. Instead of hard cheese, you can use semi-hard cheese. The main condition is that it melts well.

You will need:

potatoes – 500 gr.;
pork – 400 gr.;
hard cheese – 100-150 gr.;
chicken egg – 2 pcs.;
flour – 2 tbsp. l.;
garlic – 3 cloves;
dill;
mayonnaise;
salt to taste;
seasonings to taste;
pepper to taste;
vegetable oil for frying.

Cooking stages.

Rinse the meat and dry with napkins. Cut into steaks about 1.5 centimeters thick.

Place each piece in a bag and beat with a kitchen hammer on both sides.

Then salt and pepper the meat on all sides, rub it all in with your hands and set aside.

Peel the potatoes and pass through a grater with large holes. Fill with cold water and leave for 10 minutes.

Also grate a piece of cheese.

Squeeze the potatoes after 10 minutes. Add 2 eggs, salt, pepper and mix.

Add flour to potatoes and mix well again.

Heat a frying pan with oil, lay out the potatoes in a layer. Its thickness should be approximately the same as that of a piece of meat, and slightly wider in area. Place the meat on the potatoes and cover with another layer of potatoes on top. Press the edges lightly.

Fry on each side until light golden brown.

Place the meat in the potatoes on a parchment-lined baking sheet.

Bake at 180 degrees for 40 minutes.

While the meat is baking, you can make the sauce. Pass the peeled garlic through a press and mix with mayonnaise. Chop the pre-washed greens and send them there. Mix everything well.

Brush the sauce over the meat, sprinkle with grated cheese. Bake for another 10 minutes.

Incredibly delicious baked meat with orange for the holiday table

Another delicious and unusual recipe for tender juicy meat. Orange gives the dish a slight sourness and freshness, and cheese adds a piquant crust. It seems like there are only 2 simple ingredients, but so many new tastes and sensations!

The pork in this recipe can be easily replaced with chicken or turkey. But you shouldn’t use beef - the dish can turn out to be quite tough. A little secret: when you peel the orange, if the pulp remains on the skin, squeeze the juice onto the meat and leave it to soak.

You will need:

pork;
cheese;
orange;
onion;
sour cream;
spices;
greenery.

Cooking stages.

Wash and dry the pork. Cut into steaks 1.5-2 centimeters thick.

Make cuts across the entire surface of the meat, first along and then across. This is necessary so that the finished pork is very soft and well soaked in all the juices.

Lightly salt the meat, add pepper and rub all over these prepared steaks.

On the other side, also make incisions and add a little salt.

Peel the orange and cut into slices. Remove the seeds.

Also peel the onion and cut into half rings.

Finely chop the pre-washed and dried greens.

Combine greens with sour cream or mayonnaise, add your favorite seasoning and mix well.

Place the meat on a baking sheet lined with parchment, brush with sauce, place onion on top and then orange.

Bake at 220 degrees for about half an hour.

Pass the cheese through a grater with large holes. Sprinkle it over the meat after half an hour.

Bake the pork under the cheese for another 10 minutes. Tasty and juicy meat is ready for the holiday table; you can serve it with a vegetable side dish or salad.

Boiled beef with cheese

This delicious juicy meat is sure to please both adults and little eaters. Thanks to a special cooking technology, it turns out so tender that it literally melts in your mouth. To test this for yourself, you will need:

1 kg fresh beef.
50 g flour.
500 g sour cream.
100 g cheese.
1 large onion.
2 egg yolks.
½ package of butter.
Salt, water and seasonings.

The washed beef is immersed in salted boiling water and cooked over low heat for 2-2.5 hours. After the designated time has passed, it is removed from the pan, cooled slightly, cut into slices and placed in a deep heat-resistant form. The meat prepared in this way is poured with a sauce made from sautéed onions, flour, a small amount of beef broth, sour cream, salt, spices and beaten yolks. All this is mashed with cheese and baked at 220 oC for 40-50 minutes.

Festive beef meatloaf with bacon and dried fruits

Very tasty, beautiful and unusual roll. The abundance of spices makes the meat indescribably aromatic, dried fruits add a slight sweetness and even lighter sourness and favorably highlight the taste of beef. And the wine marinade makes it very soft. Preparing the roll is quite simple, but you need to start at least a day before the celebration.

To make the roll tender, use the neck or sirloin of beef. For dried fruits, take cherries, dogwoods, prunes and dried apricots - they go well together, and they also look very beautiful when cut into a roll. When you marinate meat, do not use stainless steel dishes to prevent oxidation. You can choose any wine - semi-sweet or dry, depending on what result you want to get: sweet or slightly sour.

You will need:

beef – 1.5 kg;
bacon – 500 gr.;
dried fruits – 200 gr.;
red wine – 0.5 l.;
garlic – 2-3 cloves;
oregano;
paprika;
spices for meat;
ground cinnamon;
carnation;
star anise;
dried lemon zest;
salt;
pepper.

Cooking stages.

Wash and dry the meat. Remove the stringy and fatty part - they are unnecessary in the roll.

Cut a piece of meat horizontally approximately in half, but not all the way - the beef should unfold like a book.

Beat the meat on both sides with a kitchen hammer.

Lightly salt the beef and add a little pepper. Place the bacon piece by piece over the entire area of the meat, maybe even overlapping it. Lightly salt again and add pepper.

Pass the peeled garlic through a press and spread over the bacon. Then sprinkle with spices.

Place dried fruit over seasoned bacon. Don't stack them too close to the edge.

Roll it up into a tight roll. Tie with thick silk thread.

Pour the wine into a container where the roll will marinate. Add all the spices listed previously.

Pour the marinade over the roll and leave for a day, covering it with a lid. During this time, turn the roll at least a couple of times.

Bake in the oven at 180-200 degrees for 1.5 hours.

Pork with honey and BBQ sauce

This recipe will certainly be useful to those who are wondering how to prepare juicy meat that can become an alternative to store-bought sausage. Pork made according to it is so versatile that it can be both a signature holiday dish and the basis for the most ordinary sandwiches. To test this for yourself, you will need:

4 cloves of garlic.
1.5 kg pork neck.
2 tsp. liquid linden honey.
3 tsp. BBQ sauce.
1 tsp. paprika.
1 tbsp. l. Dijon mustard.
Salt, water and ground pepper.

The washed meat is cut in several places and placed in a large bowl. The marinade prepared at the rate of 1 tbsp is also poured there. l. kitchen salt per 1 liter of water. All this is put in the refrigerator for several hours, and then blotted with paper napkins and greased with a mixture of spices, crushed garlic, honey and barbecue sauce. The piece processed in this way is placed in a heat-resistant form, covered with mustard and baked, covered with foil, at 180 °C. After an hour, the meat is carefully uncovered and placed in the oven for another twenty minutes.

How to cook meat with pineapples and mushrooms for the holiday

A very simple recipe for unusually tasty meat for the holiday table. This is practically French meat, but the tomatoes are replaced with pineapples. The finished dish turns out very juicy thanks to the onions and mushrooms. And the hard cheese crust further emphasizes the softness of the pork. Pineapple plays an important role, adding a light exotic sweetness.

The neck loin is ideal for this dish - it is moderately fatty so that it turns out juicy, but without visible fat. Take mushrooms to your taste: oyster mushrooms, champignons, honey mushrooms. The finished dish looks very impressive.

You will need:

pork – 1 kg;
mushrooms – 500 gr.;
semi-hard cheese – 100 gr.;
vegetable oil – 50 gr.;
onions – 1-2 pcs.;
canned pineapple rings – 1 can;
salt to taste;
pepper to taste.

Cooking stages.

Rinse the mushrooms, dry and cut into slices.

Peel the onion and cut into quarters of rings. If you don't like large onions, you can chop them into small cubes.

Heat a frying pan with vegetable oil on the stove and fry the onion with mushrooms until soft. Salt and add pepper to taste.

Rub the cheese through a grater with large holes.

Wash the meat and dry with napkins. Cut into steaks 1.5-3 centimeters thick.

Place the pork in a baking dish. Season with salt and pepper.

Top each piece with fried mushrooms and onions, then sprinkle with cheese.

Cut the pineapples into halves, and place half of the fruit on each piece of meat in a half-standing spiral.

Bake at 180 degrees for 45-50 minutes. Serve the meat hot with a side dish of your choice. Bon appetit!

Pork with mushrooms and prunes

This dish will certainly not go unnoticed by lovers of unusual food combinations. To surprise your family and friends with it, you will need:

400 g chilled boneless pork.
200 g champignons.
1 juicy carrot.
2 large onions.
6 prunes.
Salt, turmeric, pepper and vegetable oil.

Thoroughly washed and cut into cubes, the meat is fried until golden brown, salted and topped with pieces of champignons. Almost immediately, onions, carrots, salt, seasonings and prunes scalded with boiling water are added to the pork and mushrooms. All this is brought to readiness and served on the table. If desired, the dish is decorated with sprigs of fresh parsley.

Stuffed meat fingers that will be the first to be swept off the table

These meatloaves are very juicy, tasty and filling, and look impressive. They are very easy to prepare and convenient to eat - this is very important when you invite guests. The list of products is small, the cost of the dish is minimal.

You can choose the minced meat to your taste, but a mixture of chicken and veal is best. Processed cheese must be of high quality - only this kind will piquantly flow out and stretch when cutting the roll. It can be replaced with good semi-hard cheese. If you wish, you can also sprinkle the rolls with grated cheese 5 minutes before they are ready.

You will need:

pork – 600 gr.;
minced meat – 500 gr.;
processed cheese – 1 pc.;
vegetable oil;
salt to taste;
pepper to taste.

Cooking stages.

Wash the meat, wipe it and cut it into steaks about 1.5 centimeters thick with a fairly large area.

Salt on both sides, then pepper.

Place the pork in a bag and beat it with a mallet, first on one side, then on the other.

Salt and pepper the minced meat. Stir.

Cut the processed cheese into cubes.

Place a little minced meat on each piece of meat, spread it, put a block of cheese and wrap it in a roll. Tie with kitchen thread. Repeat with all pieces.

Grease a frying pan with oil and heat it up. Fry the pieces of meat until golden brown.

Place on a plate and let cool slightly. Remove the thread.

Wrap each roll tightly in foil. Make sure that the juice does not leak out.