Buzhenina on the festive table: recipe, secrets of cooking. How to cook delicious juicy homemade pork boles, beef, turkey, chicken?

You can prepare a delicious bozenin prepared according to the recipes of this article for the festive table.

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Pork and beef baked in the oven in foil: recipe with photo

Such a dish as Buzhenina is very common in Slavic cuisine. In the original, it is big piece of baked whole hacks lamb. Less commonly, you can find recipes for baking other types of meat, for example, pork, beef and even cubs (as it was in Russia before people did not actively breed pigs).

Analogs of Russian dishes “Buzhenina” exist all over the world: in the Austrian, German, French, Spanish, Finnish cuisine. Modern Buzhenin can be prepared even from a lean turkey and chicken, the main thing is follow all the rules of pickling and supporting meat in the oven.

Buzhenina of beef in mustard sauce:

Meat (beef) - 1 kg (pulp without veins)
Garlic - 4 teeth (you can more, to taste)
Mustard - 1 tbsp. (average acute)
Salt - 1 tbsp. (Give preference to sea salt: it is more useful and “less salty”).
A mixture of peppers - to taste
Oregano - 0.5 tsp. (exclude if you don't like)
Vegetable oil - 1.5 tsp.

Preparation:

Wash the meat with running water and dry with paper towels.
Beef is a rather soft meat, it should not be spit on - this is how you can break its structure. A neat piece can be marked and simply baked.
Take salt and handle a piece of meat well manually. Do not be afraid to overcome, because this is just a crust. The middle will be gentle and lean.
After salt, grate the meat with a mixture of peppers and oregano.
Mix the mustard with vegetable oil and squeeze the garlic into it. The resulting marinade should carefully coat the meat and leave it to marinate for 40 minutes.
The oven should be heated in advance to 200 degrees, no more.
Wrap the meat in food foil. He should stay in the oven for exactly an hour.
After that, take out the meat, open the foil and send it to the furnace again to make a crust.
After 20 minutes, the meat should be obtained. Gently wrap it again in foil and leave to cool.
The finished cooled Buzhenin can be cut with slices. The hot dish is also very tasty.

Pork Buzhenina with garlic:

You will need:

Meat - 1 kg (pork shakes)
Garlic - several cloves
Carrots - 1 pc. (small or half of the average)
Paprika - 0.5 tsp. (dry, seasoning)
A mixture of peppers - to taste
Salt - to taste
Honey - 1 tsp (any: natural or artificial)
Mustard - 1 tsp (French or the most common)
Vegetable oil - 1 tbsp. (any)
Sesame - 1 packaging of seeds (approximately 50 g)

Preparation:

A piece of meat should be washed and dry, remove excess veins and fat.
Cover pork with salt and pepper, paprika
A thin knife should make many piercing holes in the meat.
In each hole, it is necessary to stuff carrots and garlic (pre -sliced \u200b\u200bby cubes).
Prepare the marinade from mustard and honey, add 1 tbsp to it. vegetable oil.
Cover the meat with marinade
Roll it in sesame seeds
Wrap a piece in food foil.
Send a piece of meat to the stove on a baking sheet or grid
Bake Buzhenin for about 1.5 hours, the temperature should not exceed 190 degrees.
After an hour, open the foil and hold the meat in this state in the oven for half an hour.

How to cook juicy Buzhenina in a slow cooker?

If you do not have an oven or just afraid to overexpose, as well as dry meat, do not be upset. It is quite possible to cook juicy Buzhenin in a slow cooker. To do this, you need to choose a bold piece of meat, such as a ham of pork or bellows. If you like lean meat, then even a chicken or turkey -cooker in a slow cooker can get tasty and appetizing.

You will need:

Oshek pork - 1 kg (or any other fatty meat)
Garlic - small head
Carrots - 1 pc, small
Salt, a mixture of peppers to taste
Honey - 1 tsp
Vegetable oil - 1. C.L.
Soy sauce - 1 tsp

Preparation:

Wash the meat and dry, remove the veins
Clean carrots and garlic, cut with cubes
The meat should be pierced on all sides with a knife and insert pieces of carrots and garlic into the holes.
If a piece of meat is not very even, after spit it, you can wrap it with a culinary thread. So you will ask him a beautiful shape that will remain after baking.
Prepare the marinade: honey, soy sauce, butter. Cover the meat with the marinade and send it to the slow cooker.
Buzhenin should prepare two hours in the "baking" or "baking" mode. Every half hour you need to open the slow cooker and turn the meat on the other side.

How to cook homemade Buzhenin in the sleeve?

The sleeve is a very useful culinary device. Baked in the sleeve, the meat is obtained in a particularly juicy and soft one, as it does not let out its moisture. The meat in the sleeve, even the most lean, will never turn out dry.

You will need:

Meat - 1 kg (pork or beef pulp)
Carrots - 1 pc. (small)
Garlic - 1 head (small, or half large).
Soy sauce - 2 tbsp.
Vegetable oil - 2 tbsp. (You can use any).
Mustard - 1 tbsp. (French)
Muscular nut - 0.5 tsp.
Paprika - 0.5 tsp.

Preparation:

The meat is washed, dried and pierced by a knife.
The holes in the meat are burst with carrots and garlic.
The meat should be tied with a thread so that it gains a beautiful even shape.
Grate the meat with salt and a mixture of peppers
Prepare the marinade: soy sauce, butter, mustard, paprika, nutmeg. Grate the meat with the marinade and let it “absorb the marinade” for half an hour.
Put the meat in the sleeve. If the marinade remains, it can also be poured into the sleeve.
Send the meat on a baking sheet in the oven. Bake in the sleeve of Buzhenin 1.5 hours at a temperature of 190 degrees. After cooking, take out the meat from the sleeve. Send it for 10-15 minutes to the oven to form a crust.

Duration of tasty turkeys from turkey

Indian fillet is very delicate and tasty meat. It is much juicier and softer than chicken meat. That is why the turkey is perfect for cooking Buzenina. For a beautiful baked piece, you need one turkey breast (it is quite large).

You will need:

Turkey breast - 1pc (approximately 1 kg)
Carrots - half a small carrot
Garlic - 4 cloves
Salt - 0.5 tbsp.
A mixture of peppers - 0.5 tbsp.
Soy sauce - 2 tbsp.
Vegetable oil - 2 tbsp.
A mixture of Italian herbs (seasoning).

Preparation:

The meat should be pierced with a knife and stuffed with carrots with garlic. Before sticking garlic, dip it in salt.
Wrap the stuffed meat with a culinary thread so that it takes a beautiful shape.
Prepare marinade: oil, soy sauce, spices
Let the meat marinate for one or two hours.
After that, send it to the oven.
The turkey should be baked at a temperature of 180 degrees for about an hour.
If you cook in the deck, water a piece of juice that will flow out of meat or the remnants of the marinade. This will not let the meat dry out.

Important: the turkey is perfect for baking in foil or sleeve.

Recipe for delicious chicken breast chicken

For those who adhere to dietary and sports nutrition, it will be useful to know that Buzhenin at home can be prepared not only from fatty meat, but also from lean chicken fillet.

You will need:

Chicken fillet - 1 double breast
Salt Sea - 1 tbsp. No hill, large
A mixture of peppers - to taste
Paprika - to taste
Oregano - to taste
Dried basil - to taste
Soy sauce - 2 tbsp.
Honey - 1 tbsp.
Vegetable oil - 1 tbsp.
Mustard - 1 tsp
Sesame seeds-a handful (approximately 20-30 g)

Preparation:

Double breast needs to be washed and dried
All extra veins and films should be removed with fillet
The fillet from the inside (one side of the breast) is pierced by a knife and a piece of carrots and garlic is inserted into each hole.
The fillet is folded by a book. It should be wrapped in a culinary thread so that a piece of meat of a beautiful shape is obtained.
Prepare the marinade: mix soy sauce, vegetable oil, honey and mustard.
Spoil the fillet with salt and pepper, marry for an hour.
After that, the fillet should be wrapped in foil or put in a culinary sleeve, after wearing sesame seeds.
Bake the fillet up to an hour at a low temperature (no more than 180).
After that, the fillet gets from foil (sleeves) and bakes for another ten minutes to make a crust.
The finished fillet is cooled and cut by slices.

Buzhenina Boiled: Recipe for cooking

Boiled Buzhenina is a very tasty and juicy dish. Of course, it differs from baked meat, but it is by no means worse! For boiled Buzhenina, you should choose a fat part: a pork or pashin shake.

You will need:

Meat - 1 kg
Carrots - 1 pc. (small)
Garlic - several cloves
Salt and pepper to taste

Preparation:

A piece of meat is washed and dries
After that, the meat is abundantly pierced with a knife and a piece of carrots or garlic with salt is inserted into each hole.
The stuffed meat is wrapped with a thread so that it turns out a beautiful oval shape.
The meat is enveloped in a simple food plastic bag, tightly tied. After that, you should wear and tie another bag.
The meat lies in a saucepan and poured with water. Put on fire.
Wait for boiling water and reduce fire. Cook the meat over low heat for an hour (in some cases it takes one and a half).
Set up with boiled Buzhenin for cooling. Only from the cooled meat, remove polyethylene. Cut Buzhenin with slice before serving.

Buzhenina in onion husk: recipe for cooking

Onion husk can give the meat a beautiful gold color and a spicy aroma.

You will need:

Meat - 1 kg (shakes, ham or "apple")
Garlic - 1 head (not very large)
Rosemary - to taste (one or two twigs)
Prunes - 20 g
Salt and mixture of peppers to taste
Onion husk

Preparation:

The meat should be washed, dried and removed from it all the veins, the remnants of the seeds and inedible parts.
The meat is pierced with a knife and bundle abundantly garlic (cut into two or four parts).
Tie the meat with a culinary thread so that it has a beautiful neat shape.
The meat should be laid in a pan and poured with water. The pan should be of such size that water covers the meat for 1 cm.
Put onion husks and rosemary in the water, salt the water abundantly. Do not be afraid to overcome, the meat will not take the meat.
Light the fire and wait for a complete boiling of water. After that, reduce it and cook on low heat for 2 hours. After one hour of cooking, turn the meat on the other side.