Bake meat in a slow cooker in foil

When the goal is to bake meat in foil in a slow cooker, a woman thinks about what kind of meat is best to choose so that the dish is satisfying, healthy and tasty.

If the choice is made on beef, it is best to use neck. Its structure is such that the marinade can penetrate deeply and saturate the piece. The meat is done heavier and juicier.

Required components:

Beef neck – 1 kg
Garlic - 1 small head
Ground black pepper - 2 tsp.
Allspice - 3-4 peas
Salt - 2 tsp.
Dried basil, Italian herbs - 2 tsp.
Mustard - 3 table l.
Orange juice – 150 ml
Olive oil - 2 tablespoons.

Rub the neck, washed and dried with a paper towel, with salt, pepper, herbs, and stuffed with garlic.
For the marinade, mix mustard, olive oil and fresh thick orange juice, which is better to make yourself when preparing. Spread the meat liberally and leave for 2-3 hours to soak, or better yet overnight. Place the meat in a bowl, close the lid and place in the refrigerator.
Wrap the prepared meat in three layers of foil, pour in the remaining marinade, wrap so that the juice is retained, and place in a slow cooker.
Bake in the “Baking” mode for 60 minutes. Baked meat tastes better at higher temperatures, so the “Stew” mode is not suitable.

Meat wrapped in foil in a slow cooker with the addition of prunes, dried apricots, raisins, and spices acquires an extraordinary taste. Of course, you can’t eat so much; it’s impossible to refuse a small piece of such yummy food.

Ingredients:

Pork tenderloin piece - 1300 g
Dried apricots, prunes 13-14 pcs.
Sour cream - 4 tbsp.
Fresh grated ginger - 30 g
Mustard - 2 tablespoons.
Salt pepper
Cognac - 2 table l.
Nutmeg - on the tip of a knife

Wash dried apricots and prunes thoroughly, pour boiling water over them until they cover the dried fruits. Leave to swell for 30 minutes.
Make deep cuts in the meat, washed and dried with a napkin, as if it were cut into pieces 1.5-2 cm wide. Do not cut completely.
Mix sour cream, mustard, ginger, nutmeg, salt and pepper and spread this mixture on top of the meat and between the cuts.
Dry the dried fruits with a napkin, pour over the cognac, mix and place them in the cuts of the meat, squeeze a little with your hands, and spread the remaining mixture on top.
For impregnation, leave at room temperature for 2-3 hours.
Wrap in three layers of foil, placing the meat on a matte surface, so as to avoid loss of juice during baking.
Bake in the “Baking” mode for 70 minutes. After 55 minutes, you can open the foil and leave to brown for 15 minutes.

It is impossible to describe the taste of “Heavenly Delight” pork in words. You have to feel it.

If you don’t currently have a whole piece of meat in the refrigerator, you can use minced meat to make a wonderful roll in foil in a slow cooker according to the original recipe.

Ingredients:

Minced beef 0.5 kg
Onions 2 pcs.
Mushrooms (oyster mushrooms or champignons) 100 g
Egg 2 pcs.
Cream 2 tbsp.
Breadcrumbs 5 table l. without top
Nutmeg on the tip of a knife
Salt, ground black pepper, Italian herbs
Sour cream and mustard, 2 tablespoons each.

Add coarsely grated zucchini, salt, ground pepper, nutmeg, Italian herbs, and eggs to the minced meat. Mix.
Add breadcrumbs and knead well until the minced meat resembles a cutlet.
Fry the chopped mushrooms in a frying pan with finely chopped onions, add salt, add cream and simmer until all the liquid has evaporated.
Place the minced meat on foil (use 3-4 layers so as not to lose the juiciness), level it with your hands, place mushrooms on top, make something like a pie, spread a mixture of sour cream and mustard on top. Wrap in foil and place in a slow cooker.
Bake in the “Baking” mode for 40 minutes. You can open the foil after 30 minutes and leave it like that to brown for 10 minutes.

An incredibly tasty, aromatic and juicy roll on your table.

It’s not for nothing that a saying in the spirit of the times says that a slow cooker can prepare any dish without steaming.

pork layer with a small amount of lard - 750 g;
“olive” mayonnaise – 2 tablespoons;
“tomato” ketchup – a tablespoon;
table salt, dried pomegranate (aka sumac) and ground sweet paprika - a teaspoon each;
3 large cloves of garlic;
5-6 tbsp. spoons of vegetable oil.

Cooking time is one and a half hours, if you do not marinate the meat.

Pork in a slow cooker, baked in foil: step-by-step recipe

Rinse the meat very thoroughly and dry it with a napkin (it is advisable that there is no moisture left in it at all). Cut into several small pieces (so that they all fit freely into the multicooker bowl). Prepare the marinade by mixing mayonnaise with ketchup, oil (a couple of tablespoons is enough), grated garlic and dry spices.

Coat the layer thoroughly on all sides with the prepared marinade, place in a bowl and, if possible, leave in a cool place for at least half an hour. By aging in spices and seasonings, baked meat will become even more aromatic and tender.

Drop a little oil (3-4 tablespoons) into the multicooker bowl, warm up the device and use the “Frying” mode for literally 15 minutes on both sides (that is, 7-8 minutes on each).

Fry the marinated pieces of meat until nicely browned.

Then place the meat on a sheet of foil, cover with a second sheet and fold tightly (like a double fold in sewing) where they join.

Place the package on the bottom of the multi-cooker bowl (don’t forget to wash it after frying the meat), close the device, set the “Baking” mode and the cooking time to 45 minutes.

After this time, open the multicooker, turn the package over and bake for another 20 minutes. That is, in general, the baking time for pork meat will be 65 minutes - this is quite enough for it to turn out very soft and tender.

After the multicooker has finished operating, remove the foil package from the bowl and leave to cool for about twenty minutes. Then unwrap, cut into pieces convenient for you and serve with bread or a side dish.

If you are not in a hurry, leave the meat wrapped in foil directly in the slow cooker until it cools completely - it will “cook” and turn out even more tender.

Meat baked in foil is certainly a festive dish, but this does not mean that it cannot be prepared for lunch or a regular family dinner. Moreover, it is not at all necessary to empty the oven for this, when you can make baked meat in a slow cooker. I will cook selected pork in foil, but not whole, but already cut into pieces, which I will first marinate in the likeness of a kebab. True, my marinade will be special - instead of the usual lemon juice, which is often added to meat, I will use oranges.

I will need:

500 g pork tenderloin;
1 orange;
1 onion;
1 tbsp. spoon of mayonnaise;
50 g hard cheese;
Salt and ground spices (paprika and coriander).
Tomatoes and Heinz sauce (in addition to the dish).

Method for cooking meat in foil in a slow cooker

1. I wash the pork, pat it dry with a paper towel, divide it into pieces and lightly beat it. Next, I cut it into cubes and put it in a container. I salt it well and season it with spices - for this dish I use a few pinches of ground coriander mixed with paprika. I place orange slices on top of the meat.

2. Add a little mayonnaise and mix everything thoroughly. I close the plastic container with a lid and put it in the refrigerator for 10 hours. This can be done in the evening if the meat will be served for lunch, or early in the morning if you are planning to cook it for dinner.

3. I remove the container with the marinated pork and take out the oranges - the slices are no longer needed, I throw them away. I chop fresh onions and grate cheese. Add to the meat and stir.

4. I cut rectangles (15 x 20) from foil to then form bags with filling. I put a little pork with cheese and onions in each - that's about 2 tbsp. spoons - and close it.

5. Place the meat in foil on the bottom of the multicooker bowl. I usually get about 6-8 bags of meat.

6. Pour water so that the foil sinks halfway or a little more.

7. Set the “baking” mode and cook the meat in foil for no more than an hour. I check periodically to make sure the water doesn’t completely boil away and the bags don’t burn. If you could put into words the aroma that the multicooker exudes while cooking, then you would definitely want to try the meat quickly.

8. Pork baked in this way retains its juiciness and turns out very tender. Spices give the dish aroma, and oranges give a unique, unique sweet and sour aftertaste. I serve the meat either directly in foil, on a large platter (this is a holiday serving option), or before serving, I remove the meat from the foil and place it on plates.

9. Pork pieces marinated in oranges and cooked in a slow cooker in foil go well with tomatoes, so I always serve tomatoes or Heinz tomato sauce with the meat. I add a side dish and orange slices.

I used the REDMOND RMC-45031 multicooker.

Time: 150 min.

Servings: 5

Difficulty: 3 out of 5

Recipe for baked meat in foil using a slow cooker

It is impossible to imagine the Russian diet without a generous piece of meat. Meat dishes can be prepared according to numerous recipes, which differ both in ingredients (you can use pork, beef, poultry) and technology.

We want to tell you how to bake meat in foil in a slow cooker. It's no secret that baked pork (and that's what we'll be cooking) is much healthier than fried chops, because the flesh is baked without fat, as opposed to a piece sizzling in a frying pan. And using foil will protect kitchen utensils from greasy splashes.

It's not that simple either. There are several technologies for preparing this dish. So, you can bake the meat in one large piece.

Another option: cut the meat into small pieces, mix with spices, onions and tomatoes, divide into portions, wrap each of them in foil and cook portioned packages in a slow cooker.

And how popular “puff recipes” are (they involve cooking a dish in layers: the bottom layer is potatoes, the top layer is meat, the last layer is cheese), because thanks to them you get a complete dinner!

Our choice is meat in foil in a slow cooker, baked in a piece. The downside is that the hostess will also have to come up with a side dish. Plus: pork can be served hot, with a vegetable side dish or rice, or cold.

Of course, you won’t be able to cope with a kilogram of a piece in one meal, but the leftovers of the feast spent overnight in the refrigerator are perfect for morning sandwiches. Cold boiled pork can also be used to prepare any other dish: crumble into salad, add to sauce.

As you can see, there are very few ingredients: the actual meat and spices. And the list of seasonings used is also small. It should be noted that pork in foil in a slow cooker, stuffed with garlic, turns out so tender and aromatic that it does not need any more spices.

But there are no strict canons and dogmas in cooking, so you can use any marinades to prepare a dish.

For example, you can marinate meat in white wine and dried Provençal herbs; rub with a mixture of honey, soy sauce and grated garlic; coat with mustard.

Regarding spices, they can be anything. Curry, suneli hops, ground paprika, turmeric, basil, grated nutmeg - it all depends on the availability of spices in your kitchen.

Step 1

Wash the meat in cold water, dry with paper towels. Place on a cutting board and trim off excess fat (but do not remove all of it, otherwise the pork will turn out dry). Cut the garlic cloves lengthwise, each into two or three parts.

As the main component you need to take pork loin. In this piece, the amount of fat is minimal; it is classified as dietary parts of the carcass.

If you purchased a bone-in loin (since the loin is the back part, it is often sold with the ribs attached), they can be cut off. The neck is also suitable for this dish: it is quite fatty, as a result of which the meat is very soft when baked.

The only disadvantage of the neck is that the streaks of fat are almost impossible to cut out; they run through the entire piece, so the baked neck will turn out to be more nutritious than the loin.

Step 2

Make shallow cuts in the pulp on all sides. Try to ensure that the “pockets” are located evenly throughout the piece.

Step 3

Place a clove of garlic in each cut. You don’t have to stuff the garlic completely - the clove should be inside the pulp to the middle of its length. In a separate container, mix coriander, pepper and salt, and rub the meat with this mixture.

Step 4

Prepare a sheet of foil. Place the stuffed pork in the center and wrap very carefully. It is necessary that the meat juice and fat released during the cooking process remain inside the cocoon without spilling into the multicooker bowl.

Pour a glass of water into a bowl and place a package wrapped in foil. We will prepare our food in the “Baking” mode for two hours.

This simple tip will help you wrap pork well. Take two pieces of foil and place them crosswise. Place the meat in the center, carefully tuck the tails.

If you bought more than one kilogram of pork, the baking time will also have to be increased. To shorten this period, you can cook the meat in a bowl without water (the program is the same).

In this case, you will only need an hour of time. But pork in foil in a slow cooker may not turn out as tender and melt-in-your-mouth as when using a water bath.

Step 5

At the sound signal, do not rush to remove the treat. Open the lid and let the pork rest for 10-15 minutes. After this, remove the bowl. The next step is removing the hot package.

Nuance: the equipment must be silicone so as not to damage the coating of the multicooker.

Serve the baked pulp in one piece, with a fork and knife: let each participant in the meal cut himself a piece that he can handle.

See another version of this dish:

Let's cook piece of pork in a slow cooker, in foil.

If you have a slow cooker or steamer at home, then you can easily cook very tasty pork in a whole piece. And we will cook it in foil, then the pork will turn out not only tasty, but also very tender, juicy and low in calories. After all, it is prepared without any oil.

Some people think that steamed foods are bland and not tasty. But in vain! The meat can be pre-marinated and rubbed with various seasonings and spices, then they turn out no worse than fried in a frying pan. Or maybe even better. Well, enough chatting. Try making this pork in a slow cooker in foil and see for yourself!

piece of pork
4-5 cloves of garlic
various spices: black pepper, turmeric, etc.

How to cook pork in a piece in a slow cooker in foil:

You can cook pork in a slow cooker as a whole piece or cut it into portions. Wash the meat and make cuts with a knife.

The meat can be marinated for an hour and a half or rubbed with spices.

Cut the garlic into slices.

Stuff the pork with garlic.

Pour water into the multicooker to the bottom line and place a steamer bowl on top. Wrap the pork in foil and place it in a bowl. Cook for 50 minutes in the “steam” mode.

After the signal, open the multicooker, pork in foil ready! Place on a plate and garnish with fresh vegetables.

The meat in the slow cooker turned out very tasty and juicy, almost like kebab, thanks to the spices. Bon appetit!