With pears, it will be an ideal dish for the holiday table. No one can refuse a hot lunch, which intertwines the most delicate aromas of hearty pork or veal with sweet notes of juicy and ripe fruit. Once you try it with pears, you will do it again and again. After all, there is simply nothing tastier than this dish.
It should be noted that this lunch can be prepared in different ways. In this article we will present several options. Which one to choose for serving at the gala table is up to you to decide.
Tasty and satisfying meat with pears: step-by-step cooking recipe
It is best to purchase fresh pork for the presented dish, or, to be more precise, the neck. After all, it is from this part of the carcass that you can quickly and easily make a flavorful and satisfying lunch. But first things first.
So, with pears and cheese, it requires the following ingredients:
- fresh pork pulp (it is better to take the neck) - about 1.3-1.6 kg;
- pears as sweet and ripe as possible - 3 pcs.;
- dry red wine - about 50 ml;
- fresh honey - a large full spoon;
- thyme - a few pinches;
- ground coriander - dessert spoon;
- crushed pepper and salt - use at discretion;
- liquid mustard - dessert spoon;
- hard cheese in the form of plates - about 150 g.
Meat preparation
Before using pears, it should be thoroughly processed. To do this, you need to take the neck, rinse it under warm water, and then remove all unnecessary elements in the form of veins, films, etc. Next, you need to make several cuts on the meat product every 2-3 centimeters. As a result, you should get a kind of book, which should be seasoned with pepper and salt, and then left in a warm place for half an hour.
Fruit processing
In order for the meat baked with pears to be aromatic and juicy, the fruits should be purchased as ripe and soft as possible. They need to be rinsed, and then divided into not very thick circles and carefully cut out the middle part. After this, the pieces of fruit need to be divided in half.
Preparing the marinade
Pork baked with pears will turn out even more tasty and aromatic if it is additionally flavored with marinade. To prepare this brine, you need to pour dry red wine into a small bowl, add honey, wet mustard, and add thyme and ground coriander. All ingredients must be mixed thoroughly.
Forming the dish
After the piece of meat, greased with pepper and salt, has been infused in a warm place, and the pear filling and marinade are ready, you can safely begin to create a hearty dish. To do this, line a baking sheet with cooking foil and then place the processed pork neck. Next, you need to carefully place half circles of sweet pears into the cut parts of the meat. After this, the entire semi-finished product should be coated with aromatic marinade, using a special kitchen brush or a piece of gauze. It is recommended to ensure that the brine gets into all the cuts filled with pears.
Finally, the product should be carefully wrapped in cooking foil. As a result, you should have a fairly large and dense bundle.
Bake in the oven
After the pork has been prepared and placed in cooking foil, it should be placed in an oven preheated to 210 degrees. It is recommended to bake the meat for an hour. At the end of this time, the package should be carefully opened in the upper part of the dish, and then generously flavored with the brine that has accumulated at the bottom of the dish. After this, you need to place slices of hard cheese on the pork so that they completely cover the piece of meat. In this form, the dish must be kept at the same temperature for ¼ hour. During this time, the meat will brown a little, and its entire upper part will be covered with an appetizing cheese cap.
How should it be served for a dinner or holiday table?
Pork baked with pear and thyme turns out very aromatic and satisfying. After the dish is well baked in the oven, it should be carefully removed from the foil and placed on a wide plate. Having decorated the dishes with green lettuce leaves, as well as pieces of pears, the dish can be safely presented to the table along with any side dish or just like that.
Bake veal with pears and kiwi
Meat baked with kiwi and pears turns out very tasty. Moreover, the combination of sweet fruits with a hearty product will not leave even the most picky guests indifferent. To prepare the presented dish, it is recommended to take a marbled piece of boneless veal. After all, it is with this ingredient that you will get the most delicious and juicy lunch.
So, we need the following products:
Preparation of the meat product
To put it in the oven, it should be thawed thoroughly (if it was frozen), and then rinsed under cool water. Next, you need to remove all unnecessary films and veins from the meat. After this, deep cuts must be made on the product as presented above. Finally, season the veal on all sides with pepper and salt and then leave it aside for a few minutes.
Processing fruits
While the meat is marinating, you should start processing the fruit. To do this, pears and kiwis need to be thoroughly washed and then carefully peeled. The first product should be cut into not very thick semicircles, removing their middle part. As for kiwi, this fruit must be placed in a blender and blended until a homogeneous paste is obtained.
Preparing the marinade
As in the previous recipe, before baking the veal should be seasoned with aromatic marinade. To prepare it, you need to mix fresh honey with vegetable oil, and then add dry mustard and a few pinches of basil.
Formation process
Having prepared the main ingredients, you should begin to form the dish. To do this, you need to place cooking foil on the oven sheet, and then lay out the veal flavored with spices. Next, you need to place pieces of soft pears and hot chili peppers into its cuts. Finally, the entire semi-finished product should be coated with marinade and wrapped tightly in foil.
Heat treatment
After forming the dish, it must be placed in the oven, where it is advisable to keep it for about an hour at a temperature of 205 degrees. When the meat is baked, you need to remove it and open the top part, forming a kind of plate out of foil. Next, the entire dish needs to be doused with kiwi pulp mixed with thick sour cream. In this form, lunch should be baked for about ¼ hour. During this time, the piece of meat will brown and also absorb the aromas of spices and filling.
We serve a delicious meat dish to the festive table
After the baked meat with pear is completely ready, it should be carefully removed from the foil and then transferred to a large plate. To make the right impression on the invited guests, before serving the dish with veal, you need to decorate it with lettuce petals, fresh herbs, as well as kiwi slices and pear slices.
You can serve this aromatic and tasty dish for lunch with some side dish or just like that, with a slice of bread. It should also be noted that after heat treatment, it is recommended to keep the baked meat in a switched off cabinet for about 10 minutes. This will make your lunch even more juicy and flavorful. Bon appetit!
Today we will prepare a meat dish with an unusual delicate taste. It is both tasty and dietary because it uses lean beef.
In addition, it also looks quite beautiful, especially if you show a little imagination and decorate it with green leaves and sprigs of vegetables - the meat will be a wonderful addition to the holiday table, for example, the upcoming New Year's!
Preparation:
Wash the meat and dry with a paper towel. Cover the beef with film and pound. Cut the meat into equal pieces about the size of two pear slices; when fried, it will be just about the size of a slice. Rub the pieces of meat with salt, paprika on both sides and sprinkle with pepper. Let it sit for about half an hour.
Place the meat in a frying pan heated with vegetable oil, pour in 100 ml of water and simmer for 40 minutes.
While our meat is stewing:
- wash the pears, cut them in half, remove the seed capsule, cut into slices
- finely chop the onion and fry separately in vegetable oil until golden brown (about 3 minutes)
After the meat has simmered for 40 minutes, add the pears and onions to the pan and simmer for another 15 minutes. Our dish is almost ready.
Beef with pears and ginger is an unusual, aromatic meat that will appeal to lovers of combining meat and fruit. The beef is tender and spicy.
Ingredients
- 0.5 kg beef pulp (tenderloin, for stewing or roasting)
- 1 medium or slightly larger onion
- 3 pears
- 5 cm ginger root
- 1-3 star anise (anise)
- 2 allspice peas
- ½ tbsp. red wine
- ½ tbsp. broth (meat, chicken, vegetable) or water
- Salt to taste
- Ground black pepper to taste
- 2 tbsp. l. olive or other vegetable oil for frying
Preparation
To begin, pat the piece of beef dry with a paper towel. Cut into pieces. Peel the onion and cut into half rings. Wash the pears, remove the core and cut into slices. Peel the ginger, grate or finely chop.
Fry the pieces of meat in oil over medium heat until golden brown and the liquid has evaporated. Add onion, fry for about 5 minutes. Add pear pieces, chopped ginger, star anise (anise). Fry everything together for about 3-5 minutes.
Add salt, ground black pepper, pour in wine and broth (water). Bring to a boil, reduce heat and simmer until the meat is cooked for 40 minutes to 1 hour (depending on the quality of the meat).
So, beef with pears and ginger is ready. Bon appetit!
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Beef in beer with pears and honey is a real tasty morsel; to say that it is simply delicious is not enough. Thanks to beer, the beef becomes tender and juicy, and the sauce with honey and pears further enhances the taste of the meat.
The contrasting combination of flavors gives this meat dish a special piquancy, and the presence of pears in the recipe, by definition, adds a festive touch.
Ingredients for beef in beer
Recipe for cooking beef in beer
- Peel and finely chop the onion. Mix beer, heated honey, parsley and herbs, mix thoroughly. Honey needs to be dissolved in beer.
- Cut the beef into 6 large pieces. Place the flour, red pepper and black pepper in a bowl, mix and roll the pieces of meat on both sides in this mixture.
- In a frying pan with heated vegetable oil, lightly fry the pieces of beef until a protective crust appears. Add onion to the meat and fry it until golden brown.
- Pour beer with honey and herbs into the roasting pan. As soon as the mixture boils, reduce the heat, cover with a lid and simmer for an hour, stirring occasionally. Then add bay leaf and salt.
- Peel the pears, cut into quarters, remove the hard part and seeds. Place the pears in boiling water with lemon juice for a few minutes.
- Add pears to the roasting pan with meat and onions and simmer for another half hour. If desired, you can add 1 tsp. ground cinnamon. The pears should remain whole.
- When the meat and pears are ready, place them on a serving platter and add the butter to the Dutch oven, whisking until a thick sauce is obtained. We season meat and pears with this sauce.
Beef in beer with pears and honey is served with a side dish of boiled potatoes. Bon appetit!
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