Podcherevok in the oven in foil baked

Step-by-step cooking

1. Step 1:

   

   In the photo - everything we need to cook a Podcherevka in the oven: garlic, mustard, spices, salt, foil, thread. Before baking in the oven, the podcherevok should be well cleaned from the remnants of bristles and dirt. To do this, we scrape the skin with a knife until it becomes light and smooth. If there are remnants of bristles, you need to scorch these places over the fire and then carefully scratch with a knife. Wash the podcherevok under running water and dry it.

2. Step 2:

   

   We need threads to wrap them around the podcherevok. So it will keep its shape better when slicing, when it cools down.

3. Step 3:

   

   Garlic is passed through the press and rubbed with it on all sides.

4. Step 4:

   

   Mix in a separate bowl large table salt, black pepper and hot pepper, coriander. Choose the amount of spices and salt to your taste, but still it is better to under-salt than over-salt, otherwise salt will interrupt its taste.

5. Step 5:

   

   Sprinkle with a mixture of spices and salt. Carefully rub the spices into the podcherevok with your hands.

7. Step 6:

   

   We shift the podcherevok into a deep dish. We coat the finished mustard, distributing it evenly throughout the piece. Pick up mustard, focusing on your taste, because it can be both very spicy and slightly spicy. It takes 3-4 hours to marinate the podcherevok, but it is better to leave it for 8-10 hours. I left it on all night.

8. Step 7:

   

   Preheat the oven to 200 degrees before baking. We shift the Podcherevok onto a piece of foil, leaving enough free space around the edges. We connect the edges, pinch them tightly, turn them up, and we get such a plump envelope. It is better to tuck the edges 2-3 times, then when baking, the meat juice will not leak out, and the dish will turn out juicy. It is better to bake it in a form with sides so that you can pour a little water. We put the baking sheet in the preheated oven.

9. Step 8:

   

   At a temperature of 200 degrees. bake for 40 minutes on the bottom shelf. If during this time the water evaporates completely, add more. Then move the baking tray higher, reduce the temperature to 180 degrees. and we bake until ready (another 20-50 min.). In the photo - a cut piece and part of the finished podcherevka after I cooled it, took off the threads and cut into pieces.

10. Step 9:

    

    If the podcherevok is ready, turn off the oven, leave it to cool gradually. Unfold the foil, shift the podcherevok to a plate. When it cools down to room temperature, we move it to the refrigerator for complete cooling. Then we remove the threads, cut them, put them on a dish, serve with fresh, pickled, salted vegetables (according to the season and availability), a lot of greens. You can offer it adjika, mustard. We eat and have fun!