Seven hours oven-baked meat stuffed with garlic

Oven-baked pork is very characteristic of Estonia. Baked meat is prepared for festive occasions, especially in winter and Christmas and New Year celebrations. Roasted meat seasoned with lots of garlic and cooked for long hours at low heat is a wonderful dish. It takes time to prepare, but the result is well worth it. The meat can be left in the oven overnight on low heat, and it will be ready in the morning.

Preparation time: 45 minutes preparation, cooking time 7 hours
Level: Easy
Quantity: About 2 kg of roast meat

Ingredients:
About 2.5 kg pork neck chop
50 g of butter for browning the meat
10 medium garlic cloves cut in half lengthwise
3 tbsp Dijon mustard
1 tablespoon of sea salt
1 tsp ground black pepper
2-3 sprigs of rosemary
500 ml of red wine with a stronger taste

Preparation:

1. Brown the meat with butter on medium-high heat until golden brown on all sides. It takes me 10 to 15 minutes.
2. Peel the garlic and cut it in half lengthwise. Poke deep holes in the meat with a thin, narrow-edged knife and stuff garlic cloves deep into the holes. Try to season the meat with garlic so that all parts of the meat get pieces of garlic.
3. Rub the meat well with a mixture of salt and pepper.
4. Brush the meat with Dijon mustard and place in a cast-iron oven pot or a deep oven dish.
5. Add rosemary sprigs to the meat and pour red wine over the meat.
6. Cover the cast iron pot tightly with a lid, using a baking dish, cover it well with foil.
7. Place the meat at 140 degrees C to cook for seven to eight hours. You don’t even need to look at the meat while it’s cooking, just let it cook calmly all the time.
   The liquid from the meat and the red wine together make the perfect stock that can be used to make a very good sauce. If the oven pot or oven dish is properly covered, there should be about 350 ml of liquid at the end of cooking.
8. Carefully place the meat on a plate, cover with foil, let cool, and place in the refrigerator at +4 degrees C. It is very difficult to cut this meat when it is warm because the meat is so soft that it tends to fall apart. After the cooling, it is possible to cut the nice cuts, which can be heated in the frying oven and served with the rest of the food, but the meat can also be eaten cold on a sandwich.
   During cooking, the garlic caramelizes and makes the meat especially tasty.
   Ready!!

Share this post: on Twitter on Facebook on Google+