Roasted meat in coals, recipes for beef, lamb and pork roasted in coals of a bonfire.

If you go on a picnic at best once a year, it is enough to master the technology of cooking traditional barbecue or barbecue. In the same case, if you often allow yourself forest walks or trips to the river bank, it is not necessary to limit your diet to these dishes. Try to master the method of cooking meat dishes, in which the necessary products are baked in the coals of a fire. 

Baked meat in coals, recipes for beef, lamb and pork roasted in bonfire.

Charred Beef.

Required: for chops – 500 g of beef fillet, pepper, salt, dill, roasting foil. Peel the beef meat from small bones, cut into pieces weighing 80-100 g. Beat the meat pieces, salt, pepper to taste. After that, wrap each chop in one layer of special foil for baking. In the corners of the bonfire, make a deepening, fold the chops into it, pour the coals on top and leave to bake for 2 hours.

. You can cook it in advance, that is, at home, or, if the availability of the necessary dishes allows, at the same time as meat. For the sauce: add 50 g butter or margarine to a deep frying pan. In boiling oil, spasser 1 tbsp. l flour for 2-3 minutes without stopping stirring.

Then gradually pour 500 ml of meat broth into a pan with butter and flour. After the broth boils, salt it to taste and remove from heat. Remove the prepared meat from the coals, free the chops from the foil, put on a dish and pour the sauce. Sprinkle abundantly with finely chopped fresh dill on top of the dish.

Baked Beef.

Required: for chops – 500 g of beef, 1 egg, 5 tbsp. l ground breadcrumbs, salt, baking foil. Peel the meat from the films and small bones and cut across the fibers into pieces weighing 80-100 g. Discard the pieces, sprinkle with salt, roll in a raw egg and sprinkle breadcrumbs on all sides. Place the meat pieces on a baking foil in a row and wrap.

In the coals, make a recess, put the meat wrapped in foil in it, cover with coals on top. Leave to bake for 2 hours. For the sauce: melt in a deep pan 50 g butter or margarine, in boiling oil, spasser 1 tbsp. l flour for 2-3 minutes, stirring constantly. Then gradually pour 300 ml of meat broth into the pan, boil.

In a boiling sauce, add 100 g of sour cream, finely chopped dill, salt to taste. Cook for 5 minutes and remove from heat. Remove the finished meat from the coals, unfold, put on a dish. Pour beef chops with hot sauce.

Baked Beef with Mushroom Sauce.

Required: for chop – 500 g of beef, pepper, salt, dill, foil for baking. Clean the meat from films and small stones. Cut across the fibers with slices weighing 80-100 g. Beef, beat, pepper and salt to taste, wrap each piece in one layer of baking foil. In the center of the hot coals, make a recess, put in it the pieces of beef wrapped in foil, cover with charcoal on top and leave for 2 hours.

For the sauce: take 200 g of champignons and 1 onion, finely chop the mushrooms and onions, melt 50 g butter or margarine in a pan and stew the onions and mushrooms in it. Then pour in the pan 1 tbsp. l flour, salt and pepper to taste, add 400 ml of meat broth. Varitesous for 15–20 minutes. After that, add 2 tbsp to the sauce. l sour cream and heat. Remove the prepared meat from the coals, unfold the pieces, put on a dish and pour the sauce. Sprinkle chops on top with finely chopped dill.

Charred beef with green sauce.

Required: for chop – 500 g of beef, pepper, salt, dill, foil for baking. Peel the beef from the film and small seeds, cut across the fibers into pieces weighing 80-100 g, then beat, pepper and salt to taste. Wrap each piece in baking foil. In the center of burning coals, make a recess, put the meat wrapped in foil in it, cover it with charcoal on top and leave to bake for 2 hours.

For the sauce: Mix 100 g of mayonnaise with the same amount of ready-made ketchup or tomato sauce. Finely chop the greens: cilantro, dill, celery, parsley and basil. Add greens to the resulting mixture of tomato and mayonnaise, mix well. Remove the prepared meat from the coals, unfold the pieces and put on a dish. Pour chops with green sauce.

Charred beef with spicy sauce.

Required: 500 g of beef, pepper, salt, dill, foil for baking. Peel the meat from the film and small bones, cut across the fibers into pieces weighing 80-100 g. Discard the pieces, pepper and salt to taste. Wrap each chop in a single layer of baking foil. In the coals, make a recess, put the meat pieces in foil in it. Top with charcoal and leave to bake for 2 hours.

For the sauce: 1 thin carrot slices, 1 onion cut into rings. Put chopped vegetables in a pan, pour 1 cup of meat broth and boil. After that add pepper, bay leaf, finely chopped 5 cloves of garlic to the sauce. Salt and mix well, remove from heat. Remove the prepared meat from the coals, unfold the pieces and put on a dish. Pour chops with sauce, sprinkle with finely chopped dill on top.

Baked Beef in Sauerkraut.

Required: 500 g of beef, 5 large leaves of sauerkraut, pepper, salt to taste. Peel the meat from the films and small stones, cut across the fibers into pieces weighing 100 g. Beef, beat, pepper, salt to taste. Wrap each slice in a sheet of sauerkraut. To prevent the sheet from opening, its edges can be stabbed with a match or a thin stick. Wrap the pieces in one layer of baking foil.

In the coals, make a recess, put the meat wrapped in cabbage sheets and foil in it. Top with charcoal and leave to bake for 2 hours. After the meat is cooked, remove it from the coals, free from foil and put the pieces on a dish. Use meat with any sauce, depending on tastes and possibilities. Chops wrapped in cabbage can be dipped in sour cream mixed with finely chopped herbs.

Charcoal marinated beef.

Required: 500 g of beef, 300 g of sweet pepper, 2 ears of corn, 2 tbsp. l wine, 2 tbsp. l sunflower oil, 4 tbsp. l tomato ketchup, pepper, salt, dill or parsley. Mix wine, sunflower oil and ketchup, pepper the resulting marinade and salt to taste. Separate the meat from the films and small bones, cut across the fibers into pieces weighing 80-100 g. Pour the meat slices with marinade and put in a cold place for 20 minutes.

Wash sweet pepper and cut into strips 2-3 cm wide. Cut the corn cobs into several pieces. Wrap vegetables and meat in baking foil. In the center of the hot coals, make a recess, put the meat wrapped in foil in it, pour over the charcoal on top and leave to bake for 2 hours. Remove the finished meat from the coals, unfold, put on a dish, sprinkle with finely chopped dill or parsley.

Charred pork.

Required: 500 g of pork, pepper, salt, dill or parsley, baking foil. Wash the pork, dry it a little, pepper and salt to taste. Wrap a piece of meat in one layer of baking foil. In the center of the hot coals, make a recess, put the pork wrapped in foil in it, pour over the charcoal on top and leave to bake for 2 hours.

For the sauce: in a deep frying pan, melt 50 g of butter or margarine, fry in melted butter 1 carrot, 1 onion and 1 parsley root, previously finely chopped. Add 1 tbsp to the spassed roots. l flour, stir and fry again, stirring constantly. Then gradually pour 500 ml of meat broth.

Add bay leaf, peppercorns to the sauce. Cook for 15 minutes, then salt to taste and remove from heat. Remove the prepared pork from the coals, unfold and cut into portioned pieces weighing 80–100 g. Pour the slices with sauce, sprinkle dill or parsley with finely chopped greens on top..

Charred pork roll.

Required: 500 g of pork, 1 carrot, 1 egg, 1 onion, 2 cloves of garlic, pepper, salt, dill or parsley. Wash the meat, dry it, then beat it well to get one thin plate. Pepper pork, salt to taste and grate it with finely chopped garlic. Boil an egg, grate raw carrots, finely chop the onion. On a piece of chop pork, put the whole peeled egg, grated carrots and chopped onions, roll in the form of a roll. Wrap pork roll in one layer of baking foil.

In the center of hot coals, make a recess, put a roll of foil in it, cover it with charcoal on top and leave to bake for 2 hours. Take the finished meatloaf out of the coals, unfold, put it on a dish and cut into portions. You can serve ketchup or tomato sauce to the roll. Sprinkle dill or parsley on top.

Baked pork with fruit.

Required: 500 g of pork, 50 g of prunes, 50 g of fresh or dried apples, peppers, salt, dill or parsley. Wash the meat, dry it, cut into pieces weighing 80-100 g. In the middle of each piece, make an incision with a knife. Start the resulting holes with pitted prunes and apples cut into small pieces. Pepper and salt the meat to taste, wrap in one layer of foil for baking.

In the center of the hot coals, make a recess, fold the pork in foil into it. Top the meat with coal and leave to bake for 2 hours. Remove the prepared pork from the coals, unfold and put on a dish. Pour in ready-made ketchup or tomato sauce. Sprinkle finely chopped dill or parsley on top.

Stuffed cabbage with pork and grape leaves.

Required: 500 g of pork, 2 onions, 100 g of rice, 1 tbsp. l butter or margarine, 6–8 large grape leaves (depending on the number of servings), pepper, salt. Pour grape leaves with salted boiling water and hold in it for 10 minutes. In order to cook the minced meat, pass the pork through a meat grinder, finely chop the onion, cook rice. Mix everything, add butter or margarine, pepper and salt to taste.

Wrap the minced meat in cabbage leaves, pinch the edges of the leaves with a match or a thin stick. Wrap cabbage rolls in baking foil. In the center of the hot coals, make a recess, fold the cabbage rolls wrapped in foil into it, pour over the charcoal on top and leave to bake for 2 hours. In order to prepare a sauce for cabbage rolls, mix 100 g of sour cream with the same amount of tomato puree or tomato ketchup. After the cabbage rolls are cooked, remove them from the coals, unfold and lay them out. Pour sauce.

Charred mutton.

Required: 500 g of lamb, 50 g of bacon, 4 cloves of garlic, pepper, salt, dill or parsley. Wash the lamb pulp, dry, select small bones. Cut the meat across the fibers into pieces weighing 80-100 g. Pepper the slices, add salt to taste and grate with grated garlic. Cut the bacon into small pieces. Wrap mutton with bacon in foil for baking. In the center of the hot coals, make a recess and lay the meat wrapped in foil in it. Top with charcoal and leave to bake for 2 hours. Remove the finished meat from the coals, unfold and put on a dish.

Charcoal baked pork.

Required: 500 g of pork with a layer of fat, 5 cloves of garlic, pepper, salt, dill or parsley. Wash the meat, dry and boil in salted water for 1.5 hours (at the rate of 1/2 cup of salt per 1 liter of water). Then cool the meat. Pepper boiled pork, salt to taste, grate finely chopped garlic. Wrap the meat in baking foil.

In the center of the hot coals, make a recess, put pork wrapped in foil in it, cover with charcoal on top and leave to bake for 2 hours. Remove the prepared boiled pork from the coals, unfold, put on a dish and cut into pieces weighing 80-100 g. Sprinkle dill or parsley with finely chopped greens on top..

Charred veal.

Required: 500 g of veal brisket, 500 ml of beer (preferably dark), 50 g of fat, 1 tsp. caraway seeds, pepper, salt, dill or parsley. Wash the meat, dry it, pour the veal with beer and put in the refrigerator for 2 days to marinate the meat. Dry the marinated veal, make as many cuts with a knife in it and fill with diced bacon. Pepper and salt to taste, sprinkle with caraway seeds. Wrap the veal in baking foil.

In the center of the hot coals, make a recess, put the meat into it, pour the coals on top and leave to bake for 2 hours. Remove the prepared meat from the coals, unfold, cut into portions weighing 80-100 g and put on a dish. Pour veal with ready-made tomato sauce or ketchup, sprinkle finely chopped dill or parsley on top.

Based on the book Dishes for a picnic.
Kolosova S.

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!:

SQL - 36 | 0.464 сек. | 4.14 МБ