Oven cherry in foil baked

4 servings
1 hour 50 min

In the photo - everything that we need to cook Podcherevka in the oven: garlic, mustard, spices, salt, foil, threads. Before baking in the oven, the purse must be well cleaned from the remains of bristles and dirt. To do this, use a knife to clip the skin until it is light and smooth. If there are remains of stubble, you need to scorch these places over the fire and then carefully scrape with a knife. Wash the undercooker under running water and dry.

We need threads to wrap them in a blackout. So it will be better to keep its shape when sliced when it cools.

We pass the garlic through the press and rub it on the cherry patch from all sides.

We mix large table salt, black pepper and hot pepper, coriander in a separate dish. Select the amount of spices and salt to your taste, but still it is better to omit the cherry patch than to salt it, otherwise the salt will interrupt its taste.

Sprinkle with a mixture of spices and salt. Carefully rub the spices into the undercut with our hands.

We shift the undercooker into deep dishes. Coat the finished mustard, distributing it evenly throughout the piece. Select mustard, focusing on your taste - because it is both very sharp and slightly sharp. It takes 3-4 hours to marinate the undercut, but it is better to leave it for 8-10 hours. I left it all night.

Before baking, heat the oven to 200 degrees. Shift the undercurrent onto a piece of foil, leaving enough free space at the edges. We connect the edges, firmly pinch, twist, - we get such a plump envelope. It is better to twist the edges 2-3 times, then when baking, the meat juice will not flow out, and the dish will be juicy. It is better to bake it in shape with sides so that you can pour some water. Put a baking sheet in the preheated oven.

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

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