A simple recipe of meat baked in foil: baked ham

- 1,5 kg of pork (neck, shoulder, tenderloin);
- 10 large cloves of garlic;
- 1 tsp of black pepper;
- 2 tsp. of the salt;
- 30 ml of vegetable oil.

Peel garlic cloves and cut each into 3-4 parts. Thoroughly wash the meat, dry it in a natural way, leaving some time in the colander, or Pat dry with a paper towel. Take a long sharp knife and make 20-30 deep cuts across the surface of the piece. Paste the prepared garlic.

RUB pork with salt and pepper, paying attention to every millimeter, and soak 30 minutes to get it soaked with spices. Spread on a baking sheet double or triple the foil sheet mirror side up. RUB it with vegetable oil and transfer the meat on it. Carefully wrap it so that nothing was left of the cracks.

Preheat the oven to 180oC and place it in a baking pan for 1.5 hours. Then tear the top of the silver paper and bake the meat for another 15-20 minutes at 220oC to obtain a crispy crust. Serve the pork hot or cold, cut into thick slices and irrigation formed during cooking juice.

Meat baked in foil in cranberry sauce

- 900 g fillet of beef (preferably sirloin or neck);
- 200 g fresh or frozen cranberries + a handful for serving;
- 100 g 20% sour cream;
- 2 bulbs;
- 60 ml balsamic vinegar;
- 30 g of parsley;
- 1/4 dried marjoram, mustard seeds, thyme and a blend of three peppers;
- 1,5 tsp salt;
- vegetable oil.

Rinse the beef, Pat dry and cut into 2-3 parts. Detach the bulb from the husk, and grate. Grind cranberries in a blender. Chop parsley. Mix in a deep container made of glass, ceramic or an enamel-coated bow, berry puree and greens, add sour cream, balsamic vinegar, and a mixture of dry seasonings and salt. Put in the cooked marinade a piece of meat and liberally coat it on all sides. Close the bowl with lid or cling film and leave in a cool place for 6-8 hours.

Line a rimmed ovenproof form with foil, grease the inside with vegetable oil and wrap it marinated beef along with the remaining sauce. Cook it at 180oC for one hour. Expand metallic paper and carefully move the contents of the dish with a thick bottom. Slice the meat before serving and sprinkle with cranberries.