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Buzhenin made of pork with mustard in the oven. Bujenin in foil under mustard sauce

Cooking buoymen in the oven recently has become a common business for housewives. And it is not surprising, because despite the large selection of sausages, ham, etc., home buckhenina from fresh pork is much tastier and more useful. So that the buckling is juicy, soft and slightly sharp, the meat is pre-marked in soy sauce, and then lubricate mustard. For piquant taste you can add ginger and applesauce. Marine Pork recommended at least 8 hours, so it is better to prepare from the evening or early in the morning.

For pickling and baking a piece of pork weighing about 1 kg, you will need:

  • 3 garlic slices;
  • 1 tsp. ginger;
  • 3 tbsp. l. soy Sauce.;
  • 3 tbsp. l. vegetable oil;
  • 1/3 h. L. Ground black pepper;
  • 2 h. L. mustard;
  • 1 large apple.

Recipe buoy in sleeve with photo step by step

First of all, my meat and make cuts in it, in which we insert the slotted on 3-4 pieces of garlic.

From soy sauce, vegetable oil, pepper and ginger, we make marinade.

Pork pieces are placed in the package, pour sauce, we shake the meat in the package and remove into the refrigerator for 8-12 hours. During Marination pork pieces It is necessary to periodically shake, that is, how to mix with the sauce.

Pickled meat from the refrigerator and package, dry up with a paper towel and quickly fry in a frying pan until a golden crust.

We mix mustard with grated apple.

Fract the pork mustard-apple mixture.

We put a pork into the sleeve for baking and remove into the oven. The ovens for this time should already warm up to 200 degrees.

How much to bake buoyhenine in the oven depends on the weight of the piece of chosen. Small pieces of 400-500 g withrest 1 hour. Then we break the sleeve, turn on the oven to the maximum and keep the meat for another 15-20 minutes before the formation of a golden crust. If pork pieces about 1 kg, they are baked about 1.5 hours.

Ready home buoyen can be served on the table hot as a second dish. If you finish it in foil and cool in the refrigerator, you will get a great substitute sausage for cooking sandwiches.

Bon Appetit!

The recipe for cooking buoy will require a certain skill, as it is not quite simple.

Because to proceed with the preparation of buoyanines, it is necessary to cook mustard because it is not ready for sale in stores, as a rule, not so fragrant and saturated.

For this we take 150 grams (3/4 cups) hot water Approximate temperature of 60-70 degrees, that is, not boiling water. Dissolve a 1.5 tablespoon of sugar sand and a teaspoon of salt in water. In the prepared mixture, pour out 50 to 100 grams to taste mustard powder, after very thoroughly mix. Then add a tablespoon of vegetable oil and to taste vinegar. I recommend adding honey for brightness to the tip of a teaspoon and squeeze a bit lemon juice. After the mustard obtained, to withstand in a warm place for at least 50 minutes. Everything, the product is ready and we can proceed to the manufacture of buoyhenine.

A piece of pork, pulp, is very good for this, the neck is suitable, to be treated in advance with a mixture of black pepper and salt.

Cut the fine garlic and rub the meat with this garlic at the same time making holes with a knife in the flesh and inserting garlic and salt with pepper there.

Next comes the time to use our cooked mustard, which we rudely rolling our buckhenin.

We wrap it in foil and use toothpicks for fixation, I personally recommend ties that are included in the package for baking. Stake the finished package on the baking sheet or, as I, first in the pan, and then on the baking sheet, and send an oven to heated to 180 degrees. Before sending to the oven to the oven, you need to make several holes in the toothpick foil.

The cooking time depends on the size of the baked piece, but I will say right away that the kilogram piece is baked about an hour and a half. For 10 -15 minutes before the time the meat is extracted from the oven, it must be obtained, the foil is revealed, and the temperature in the oven raise up to 200 degrees. For the remaining 10 minutes appetizing and fragrant crust.

After get buckhenin, free from foil and lay out on a large dish, the cooking process is over.

To serve buoyhenine should be sharp with something, personally I give the trapes to choose yourself, with which the sharp absorb the buckhenin filed, for this I feed meat and with pepper and with mustard. Bon Appetit.

The story of my loved one festive recipe From meat began with hobbies german cuisine. Studying classic dishes European Berlin, saw a recipe from pork, tomlard for a long time in tomato seasoning. This is Schweinebraten (Schweinbrathen). Cooks take a piece pork hamSeaned all the juices in the pan, and then tomatifs it in broth and spices about 4 hours. It turns out a juicy, disintegrating meat with sauce. The taste of Schwanbratene is unusual for me, due to the use of such spices as a Mayran, cumin and mustard. However, the use of mustard with pork seemed very appropriate. It was at that moment that I remembered the dish of my childhood, the taste of New Year's magic, because I can then try to be chewnery, only on the eve of this holiday.

Few people know, but the history of this dish has two directions. Some cooks claim that Buzhienin is a dish who came from ancient times. East Slavic tribes, which were called "Buzhana", as they lived on the bank of the Bug River, prepared Cabanier meat different ways. One of these recipes and became a baked wild boar ham. He began to call "Buzhanin". The second version of the origin of the name, which means the recipe, also refers to the Slavic peoples. So, the word "to wonder", markedly knit, from here and the dried meat was called "Weljan".

In any case, ancient or modern buoy - original russian dish. It is baked whole piece of meat baked.

Preparation options are a large set. I adopted the experience of German culinary and to classic recipe Baked meat added mustard. This meat option has become beloved among their relatives and people close to me. Cooking a buoy with mustard is very simple, the main thing is to know some tricks I will share with you.

Ingredients:

  • Pork whole piece - 1.5 - 2 kg;
  • Garlic - 1 head;
  • Carrots - 1 pc.;
  • Salt to taste;
  • Freshly ground black pepper - to taste;
  • Mustard Russian - 4 tbsp.;
  • Mayonnaise - to taste;
  • Sunflower oil - 50 ml.

Cooking

Choose meat

For your dish, I choose various pieces of pork. I do not consider it principled. The main condition is its freshness. You can determine this in several features.

  • Smell (pleasant, meat).
  • The color of meat and fatty interlayers (pink and white).
  • Elasticity (when pressed with a finger, the meat should not fall through).

In specifically, I use a piece of cuban neck. Of course, before processing the meat you need to wash under warm water, dry up a paper towel and remove films.

Vegetables and spices for stuffing meat

In order for the buckhenin juicy and fragrant, it is necessary to start something. IN classic version This is carrots and garlic. To do this, I clean one carrot and cut it on a paler. From garlic, I remove the shell and give a little a knife. At the same time I am preparing spices - mixing salt and freshly ground pepper.

Stuffing for buoymen

In the meat you need to make small holes in which salt holds with pepper, and carrots and garlic are pressed. Such holes can be made with a knife or spoon. I stuffing meat already with salt and pepper. Such a secret helps to make a dish salt and fragrant even inside.

Preparation of cooking dishes

Put two layers of foil on the baking sheet. Lubricate it sunflower oil, sprinkled with spices and tassel applied a mixture of mayonnaise and mustard.

Seal meat in a frying pan

So that all juices of fragrant buoy can remain inside, it needs to be seal. In the pan with preheated sunflower oil, lay meat and fry it on strong heat from all sides.

Bake.

Sealed meat lay out on the prepared baking sheet, lubricate a rude mustard, sprinkle with salt and pepper. We cover the dish foil and send it in the oven for 50 minutes at a temperature of 190 degrees. Buzhenin is ready, but now I leave her to relax for 15 minutes, opening foil.

Innings.

Buzhenin traditionally serves portion, but I do not always agree with such feed methods. I put meat with a whole piece in the foil on the table, and each guest cuts off such a piece that wishes.

Bon Appetit!

Related Materials

What do you cook at home most often? Potatoes? Salad? Pasta? And we in our family palm championship belongs to buckhenine.

Yes, yes, it is her! And not only because we love meat. Just home buckhenin is very versatile. Want a nourishing breakfast - it will suit. You wish to give a child with you to school a hearty and useful sandwich - again Bujenin. It is necessary to take a snack with you on the road - it is better than baked meat, the option is not found. Need the basis for dinner - with vegetable salad Buzhenina "goes" just great. Oh thought meat snack on the festive table - she will come to the rescue. So it turns out that Buzhenina is our chopstick, literally for all occasions.

In my culinary notebook about a dozen different recipes Boohenins. Depending on the mood and wishes of the home, I usually choose a recipe. But the most successful thing is, after all,nina in mustard baked in the oven.

The recipe for cooking home buckling is quite simple, and the dish is obtained very beautiful, fragrant and tasty.

A set of products for cooking buoy in mustard:

  • 1 kg of pork;
  • 6-8 garlic teeth;
  • salt;
  • a mixture of peppers;
  • 3-4 tbsp. Sweet mustard beans.

Step-by-step instructions for dishes "Buzhienin in Musthers":

A lot in buckhenine depends on what meat you will use. Best of all, of course, take a sister or blade. Then buoyhenine will be juicy and soft. Well, an important fact - ideally, the meat should be fresh, and not frozen.

We take a piece of pork, mine, we dry with a paper towel.

Garlic clean.

On the surface of meat with a knife make cruciform cuts. The number of cuts is equal to half the amount of garlic teeth.

Gently put in an incision.

We try to omit garlic as you fine so that it is not visible. Such a form of the feet is very important - thanks to her, garlic will not fall out.

Generously rub the meat salt.

Then we rub the meat with a mixture of peppers.

The remaining part of garlic let us through the garlic cat.

Lubricate meat crushed garlic.

Then we lubricate the entire surface of meat mustard.

So that the meat during the baking is well held by the form, you can bore it with a thread.

Now we send meat to pickle. You can take a plastic container with a lid or that form for the baking, which you will then use.

Cover the shape with a lid and send to the refrigerator for 10-12 hours.

When the meat is grilled, we put the shape on the baking sheet and send it into the oven, preheated to 200-220 degrees, for 1 hour. If you buckhenine with you weighing more than 1 kg, then remember the rule: the time of baking in the clock is equal to the weight of buoyenins in kg. That is, meat weighing 2 kg should be baked 2 hours.

An hour later, we get meat out of the oven and leave until complete cooling.

When the meat cools, gently remove the thread.

Cut and enjoy. Buzhenin from pork is ready. It is so easy and quickly can be prepared to be cooked at home.

Bon Appetit!

Bujienin

Preparation of delicious home buckling is not fast. First, the pork need to interlarious well - with seasonings and spices. Secondly, for a long time to bake - and not in the open form, but "packed" in foil or sleeve. Scared? In fact, not everything is so scary - your direct participation is necessary only on a pair of stages, the refrigerator and the oven will successfully cope with the rest. And if you still decide to pamper close juicy, buoyanine melting in your mouth, I offer you your recipe: meat turns out to be spicy, spicy and very gentle.

Set of buoy preparation products:

  • 1300-1400 g of pork with a fatty (hip part, core without bone);
  • 1 Garlic middle head;
  • 3 tbsp. spoons of french mustard;
  • 1 tsp of ordinary mustard (finished);
  • 3 tbsp. spoons of olive oil;
  • 1 tbsp. spoon of skewed sauce or ketchup;
  • spices for meat (I used 2 h. Spoons of the Polish mixture "Karkovka" and 1 tsp. Italian mixture of dry herbs - basilica and oregano, with sweet paprika and dried tomatoes);
  • salt, ground black pepper.

Step-by-step instructions for dishes "Buzhienin"

Tip: So that buoyhenine in the oven is soft and juicy, it needs to be labeled at least a day.

Discharge pork. If necessary, remove the bones, cut the skin and excess fat (leave a layer with a thickness of approximately 1 cm). Meat is done and dry. If you use a hip part, make several transverse cuts. Salt carefully and pepper a piece of pork from all sides, wrap the salt and pepper into the flesh.

Cook the marinade: finely pour the garlic peeled from the husk, put into the salad bowl. Add both types of mustard, ketchup, pour olive oil And perepay the spices. Mix the marinade well.

Preheat oven to 220 degrees. Put half the marinade on the pork and spread it with a uniform layer on the surface of the meat.

Turn over the cooler half down and distribute the remaining marinade on the other side of the buoy.

Unlock the form of a suitable size with two pieces of foil (the stock for wrapping on each side should be at least 15 cm). Put in the form of buuchin.

Gently, not to disturb the integrity, wrap the pork in foil.

Place the shape with a buoy of pork in the oven and prepare for two hours when heated top-bottom. Then cut the foil and open meat. Bake another half an hour - to ruddy crust.

Spicy buckhenin at home prepared on this recipe can be served immediately - as a hot dish, generously watering the resulting sauce. And you can cool well, and cutting down thin slices, put on the table as cold snack. Bon Appetit!

Bujhenina - very tasty dishwhich can be submitted without any problems for a festive table. Those who prepare Buzhienin often know that the most gentle is meat, which is chosen. Classically bezhenin is prepared from pork, moderately oily, slices about 1-1.5 kilograms so that the meat is well blocked.

The perfect meat for buoyhenine - pork sishek, ham, but buoyhenin without problems can be prepared and from meat of other parts of the animal. Meat should not be pre-frozen, but also should not be pair.

Traditionally, bezhenin is eating cold, but in a hot form it has a wonderful taste.

Remember that from a kilogram piece of meat you will have about 600-650 grams of buoyhenines. I got 700 grams of buoy from 1200 grams of meat.

Today, you will prepare buoyenin very interesting way - the meat will be pickled 48 hours, and then drove for only 30 minutes at maximum temperature. Bujhenina, prepared in this way, it turns out unusually gentle. I strongly recommend cooking!