Recipe for pork with prunes in the oven. Pork with prunes - step-by-step recipes for cooking in the oven, in a frying pan or in a slow cooker with photos How to bake meat with prunes in foil

07.12.2023 Soups

Beef goes well with prunes. And you shouldn’t think that prunes can somehow spoil the meat; on the contrary, they will make it unusual, give it an amazing aroma and piquant taste.

Beef stew with prunes is quite often prepared; this treat is perfect for almost any holiday. If you don’t know the recipe yet and have never cooked this dish, we suggest considering several cooking methods.

Beef stew with prunes

800 grams of beef from the shoulder or neck;
120 grams of dried prunes;
Onions – 2 pieces;
270 ml warm water;
Vegetable oil;
A pinch of Pepper Mix seasoning;
1 small spoon of coriander seeds;
3 pieces of bay leaf;
A little salt;
5-6 stalks of parsley, dill - for decoration.

Cooking time: 1 hour 30 minutes.

Calorie content per 100 grams – 140.

First, prepare the meat. Rinse it with cold water, wipe it with paper napkins and remove excess fat, veins, films;
The prepared meat should be cut into small pieces. If the beef is too tough, then each piece can be beaten off;

The prunes should be washed, placed in a bowl and filled with warm water. Leave it to soak for 15-20 minutes;
Remove the skin from the onion and cut it into very small squares;
Place a cast iron frying pan on the stove, pour vegetable oil into it and heat it;
Place the onion in the heated oil, add some salt, sauté and leave to fry for several minutes. Be sure to stir so that the onion does not burn;
After a few minutes, place the pieces of beef into the frying pan and stir thoroughly with a wooden spatula. The meat should be evenly distributed throughout the pan;
Cook it in its own juice for as long as possible. It is the juice of the meat that ensures good thickness of the future gravy, so we fry it longer;
As soon as the meat juice has evaporated, pour in half a glass of water, bay leaf, coriander, and “Mixed Peppers” seasoning. Mix everything and leave to simmer for 10 minutes;
Remove the soaked prunes from the water, cut them into two parts and place them on top of the meat. Mix everything;
Continue cooking until the meat is tender;
After cooking, decorate everything with small (chopped or torn by hand) green leaves.

Beef with prunes, stewed in a slow cooker

Beef meat – 900 grams;
Dried prunes – 150 grams;
2 small onions;
Carrot – 1 piece;
4-5 garlic cloves;
Vegetable oil;
A few bay leaves;
A pinch of salt;
1 small spoon of nutmeg;
Ground black pepper - to your taste;
280 ml water.

Cooking time: 1 hour 30 minutes.

How many calories are in 100 grams – 145.

Let's move on to cooking:

Rinse the beef meat with cool water, remove veins, excess fat, and film. Wipe with paper towels;
Next, cut the beef into small slices;
Remove the skin from the onions and cut into small cubes or strips;
We clean the carrots from dirt, rinse and cut into small strips;
Add oil to the multicooker, set the “Baking” or “Frying” program and put slices of meat there;
Fry it for 10-15 minutes until golden brown;
Place the browned pieces of meat in a cup;
Add more oil to the slow cooker and throw in the onion and carrots;
Cook the chopped vegetables in the same mode until soft, stir everything periodically;
Then place pieces of meat on top of the vegetable slices and fill everything with hot water. Season everything with salt, sprinkle with black pepper, add nutmeg, a couple of bay leaves;
Set the “Quenching” mode and select a time of 1 hour;
In the meantime, rinse the prunes; they can be soaked in warm water for 10 minutes. Cut into medium pieces;
Remove the skin from the garlic cloves and cut into small pieces;
After 30-35 minutes, add prunes and pieces of garlic to the meat and cook for 25 minutes, right until the multicooker beeps.

Not every housewife knows how to make delicious pancakes with cottage cheese correctly. But it is also important to choose an interesting and tasty filling. Read how to make pancakes correctly.

How to cook naval pasta with minced meat, what to add to the minced meat and how to properly cook the meat. See step-by-step photos and culinary recommendations on how to properly prepare this dish.

Delicious pizza sauce like in a pizzeria, read how to prepare it correctly. Recipe here.

Recipe for stewed beef with prunes in the oven

2 kilograms of beef meat;
400 grams of pitted prunes;
3-4 pieces of carrots;
Onions - 3-4 pieces;
A little freshly ground black pepper;
Peppercorns - to your taste;
3-4 cloves;
Bay leaf – 2-3 pieces;
Vegetable oil.

Cooking time: 2 hours 50 minutes.

Calorie content in 100 grams – 130.

Let's start cooking:

The beef needs to be rinsed, cleaned of excess fat, veins and film. Cut it into medium portions;
Peel the onion and cut into half rings;
Peel the skin from the carrots, wash and cut into slices;
Pour vegetable oil into a frying pan and heat it up;
Place pieces of beef on hot oil, add some salt and fry on both sides until golden brown;
Spray a baking dish with vegetable oil, place beef pieces in it and season them with black pepper;
Cut the prunes into arbitrary pieces and place on the beef;
Place the carrot slices in the same frying pan in which the meat was fried and fry for a couple of minutes;
Place carrots on top of prunes;
We also fry the onion a little and place it on top of all the ingredients;
Sprinkle everything with peppercorns, put in a few cloves and a couple of bay leaves;
Fill everything with hot water, it should cover all components;
Preheat the oven to 180 degrees and remove the mold there. Bake for 2.5 hours.

Beef meat takes an hour and a half to cook on average, it all depends on the age of the animal, if the meat is a little old, then it takes almost 2 hours to cook;
Also, during the cooking process, keep an eye on the gravy; if it boils away, you need to reduce the heat and add more water;
Be sure to add various spices, they will make the dish aromatic and very tasty.

Beef with prunes is very simple and easy to prepare. The main thing in this matter is to have good patience, then everything will work out at the highest level. If you follow the recipe exactly, you will end up with a wonderful holiday treat.

Pork goes well with sweet and sour sauce, but it will be even tastier if it is immediately stewed in such a sauce or with sour fruits. One of the leaders among such dishes is pork stewed with prunes. Meat prepared in this way has a harmonious taste and is tender, soft, and juicy.

Stewing pork with prunes is not difficult, and it is difficult to spoil this dish. However, knowing a few secrets will make the finished culinary product even more delicious.

The first secret is choosing the ingredients for the dish. It requires pork pulp, possibly with fat, the main thing is that the meat is fresh, from a young pig. Preference should be given to fresh or, in extreme cases, chilled meat. Prunes also need beautiful, smooth, not overdried, preferably already pitted.
If the pork was frozen, then it needs to be defrosted gradually. It is best to place it in a pan of water at room temperature and wait, changing the water periodically.
If the prunes turn out to be overdried, then they need to be soaked by pouring warm water for 15–20 minutes. You should not keep dried fruits in water for longer, as they can get wet and lose their shape. You will have to carefully remove them from prunes with pits.
By marinating the meat before cooking, you will help it cook faster and stay tender and juicy. This is especially true for meat that has been frozen. It is best to marinate pork for stewing with prunes in mayonnaise or fermented milk products; you can marinate it in brine or soy sauce. Vinegar-based marinades are undesirable in this case. The meat should remain in the marinade for 1.5–2 hours.
Cut the meat into pieces of different sizes (this depends on the recipe), but always across the grain. Otherwise, it will take a long time to cook, and then it will become difficult to chew. In addition, meat cut across the grain absorbs the sauce better.

You can stew pork with prunes on the stove or in a slow cooker, in tomato sauce or cream, in portions or as goulash. These subtleties depend on the chosen recipe.

pork – 0.5 kg;
pitted prunes – 100–150 g;
tomato paste – 100 g;
onions – 100 g;
salt - to taste;
ground black pepper - to taste;
ground red pepper - to taste;
vegetable oil (for frying) – as much as needed;
water - as needed.

Wash the prunes, cover with warm water and leave for 15 minutes.
Wash the meat and cut into pieces of one and a half to two centimeters.
Remove the prunes and squeeze to remove excess liquid. Cut into strips.
Peel the onion and cut into cubes.
Fry the meat in a frying pan in oil until it turns pale.
Add onions to the meat and fry them together for 10 minutes.
Season with salt and pepper, add tomato paste and prunes to the frying pan with the meat.
Fill with a glass of water and place on the stove.
Simmer covered over low heat for 1–1.5 hours, stirring occasionally and adding boiled water. The meat will be ready in an hour, but if you simmer it longer, it will become more tender and soak up the sauce better.

This is one of the most common recipes for cooking pork with prunes. Meat stewed over it can be served with any side dish, but most often it is served with potatoes.

Pork medallions stewed with prunes in cream sauce

Pork medallions – 0.8 kg;
pitted prunes – 100 g (8 large pieces);
olive oil – 25 ml;
butter – 50 g;
dry white wine – 100 ml;
chicken broth – 150 ml;
cream 30–35 percent fat – 50 ml;
chopped parsley – 10 g;
flour - as much as needed;
salt and pepper mixture - to taste.

Wash and dry the pork medallions. If you have a whole piece of meat, then cut it against the grain into portions.
Wash the prunes and remove the pits if necessary. Soak the dried fruits in warm water, keeping it in it for a quarter of an hour.
Make a cut in the center of each medallion and insert prunes into the cuts.
Mix flour with salt and pepper, roll medallions in it.
Place half a piece of butter in a deep frying pan and pour olive oil into it.
Fry medallions in a mixture of oils on both sides until a tender crust forms.
Mix the broth with wine, simmer the meat in this sauce until it has evaporated almost completely.
Pour in the cream, add the remaining piece of butter, cover with a lid and simmer over low heat for another 10 minutes.
Sprinkle with parsley before serving.

According to this recipe, pork with prunes is rarely stewed, but, most likely, only because it is not very well known, because a dish made according to it will decorate even a festive table.

pork – 1 kg;
tomatoes – 0.3 kg;
cabbage – 0.2 kg;
prunes – 0.2 kg;
onions – 100 g;
carrots – 100 g;
sour cream – 0.2 l;
garlic – 2 cloves;
salt, ground black pepper - to taste;
vegetable oil - as much as needed for frying.

Wash the meat and cut into small pieces.
Cut the onion into half rings and fry in oil.
Add the meat to the onions and fry them together until the meat changes color.
Place the meat and onions on the bottom of a cauldron or thick-walled pan.
Soak the prunes for 15 minutes, remove the seeds if necessary, and cut into not too small pieces. Place on meat.
Chop the cabbage and place in the next layer.
Grate the carrots and place on the cabbage.
Pour boiling water over the tomatoes and remove the skins. Cut into pieces of any shape, place on top of meat and other vegetables.
Add some salt and pepper.
Mix sour cream with garlic passed through a press, cover the contents of the pan with it.
Pour in a glass of water, cover with a lid and place on low heat.
Simmer for an hour, removing the lid from time to time and stirring the dish. Monitor the amount of water, adding more if necessary.

Despite the fact that the dish contains vegetables, there are not enough of them to eat it without a side dish. It goes well with mashed potatoes and stewed cabbage.

pork – 0.8 kg;
prunes – 0.2 kg;
onion – 0.2 kg;
bell pepper – 0.2 kg;
soy sauce – 50 ml;
vegetable oil – 50 ml;
spices - to taste;
water – 150 ml.

Cut the meat into not too small cubes.
Peel the prunes; if they are, cut into strips after soaking them in water.
Cut the onion into half rings.
Wash the pepper and remove the seeds. Cut into strips.
Pour oil into the multicooker bowl, add the meat and fry it for 10 minutes in baking or frying mode.
Add the rest of the ingredients. Mix the sauce with water and pour into the multicooker bowl. Add spices.
Close the lid and run the extinguishing program for an hour.

This is one of the simplest recipes for cooking pork stewed with prunes. Despite the simplicity of preparation, the dish turns out very tasty.

Pork stewed with prunes is perfect for lunch or dinner. It can also be served at the holiday table. This dish is usually served with a side dish of potatoes.

Meat and prunes are recognized as an ideal combination in many cuisines around the world. Dishes of this type can be found in Greece, Romania, Russia and Ukraine. This is not surprising, since these dried fruits are combined with all types of meat, be it pork, beef, lamb or poultry, and their taste is perfectly revealed during baking, stewing or other heat treatment.

Sweet and sour sauce goes great with pork, but the meat will be even tastier if you cook it in this sauce. Dried plums will add moderate acidity and sweetness to the gravy.

To cook a piece of pork with them, you will need:

500 g pork pulp;
15 pcs. prunes;
130 g onion;
60 ml tomato paste;
220 ml boiling water;
any lean oil for frying;
salt and pepper mix.

Cooking algorithm:

Rinse dried fruits under cool running water, then pour in boiling water and let it swell for 20 - 30 minutes. After this, if necessary, remove the seeds and cut the dried fruits into thin strips. When buying prunes at the market or in a store, it is better to give preference to fruits with seeds, matte black skin color and without visible damage, which are not too stuck together. In this case, there is a greater chance of purchasing a quality product that has not been treated with glycerin, dyes or other chemical additives.
Cut the prepared pork into pieces with sides no larger than 2 - 3 cm and fry until a beautiful caramel crust on all sides in vegetable oil.
While the pork is roasting, peel and finely dice the onion. Send it to the fried meat and sauté for several minutes, stirring vigorously.
Next, add prunes, tomato paste, salt and pepper to the meat. Pour in hot water and, reducing the heat to low, simmer for 90 - 120 minutes.

Stewed meat with prunes is served with a side dish of rice or pasta.

Cooking with beef

Prunes are very good with meat, but not everyone knows how to cook them so that the dried fruits enrich the taste of the dish and do not spread into a shapeless mass.

How to achieve this is described in detail in the recipe for stewed beef with prunes, which contains half a kilo of lean, boneless beef:

the same amount of dried fruits without seeds;
300 grams of onions and young carrots;
100 ml tomato juice;
400 – 600 ml of water;
20 g salt;
10 – 15 black peppercorns;
2 – 3 bay leaves;
Refined sunflower is small for frying.

Cooking technology:

Remove the skins from the onions, cut each into quarters, then chop the quarters into rings. In a frying pan with a thick bottom and high walls, fry the chopped onion until soft.
After this, place the peeled and coarsely grated carrots into the frying pan. While it is simmering on the fire, cut the beef into small pieces and after 3 - 4 minutes send it to the vegetables.
With constant stirring, fry the meat until the color changes, add water and simmer the beef over medium heat until soft.
Next add prunes, tomato juice, salt, spices. Mix everything and simmer for a few more minutes until done.

How to cook in a slow cooker

Any of the above recipes for meat with prunes can be prepared in a slow cooker using the “Stew” function. But there is another delicious version of a meat dish with prunes and sour cream.

To prepare it, you need to take:

500 – 550 g pork;
115 g onions;
125 g carrots;
200 ml sour cream;
65 g prunes;
20 g flour;
vegetable oil, spices and salt.

Cooking method:

Pour a little vegetable oil into a multi-pan and add chopped onions and carrots. Cook everything under a closed lid in the “Baking” mode for 40 minutes, remembering to stir periodically.
Mix sour cream with flour, salt and spices. Add steamed prunes and cut into smaller pieces along with sour cream to the meat. Mix everything, cover the lid and run the “Stew” option for 60 minutes.

Meat with dried apricots and prunes

A piece of pork pulp can be turned into aromatic and juicy boiled pork with a special taste, which will be given to it by dried apricots and prunes.

Proportions of ingredients that will be needed during the cooking process:

1000 g pork carbonate;
10 pieces. dried apricots;
10 pieces. prunes;
15 g garlic;
60 g frozen lard;
salt and pepper (or other lard seasonings) to taste.

Cooking step by step:

Wash a piece of meat under running cold water, and then blot off excess moisture with paper towels. Dried fruits are also washed and divided into halves.
Make thin and deep cuts across the entire surface of the meat using a knife so that half a dried apricot or prune can easily fit into them. Alternating these dried fruits, stuff them into the meat.
Then rub the pulp with a mixture of salt, pepper and garlic pressed through a press. Cut the frozen lard into thin slices and pack the pork tenderloin into it, then wrap everything in foil.
Allow the meat to marinate for one and a half to two hours, lying in this way, and then place it in a preheated (180°C) oven for 80 minutes. After this, carefully unfold the foil and cook the meat until cooked without it.

Oven baking recipe

Meat baked in the oven with prunes is an exquisite restaurant dish that is quite easy to prepare at home. For this recipe, tenderloin from the hip part of the pork carcass (“apple”) is ideal.

It and other ingredients must be taken in the following ratio:

1000 g pork;
150 g prunes;
5 medium cloves of garlic;
40 ml mayonnaise;
10 ml mustard;
5 g salt;
4 g ground black pepper.

We bake the meat as follows:

Wash a piece of pork in cold water, wipe dry and place in the freezer for 10 - 15 minutes to freeze.
Meanwhile, mix mustard, mayonnaise, salt, pressed garlic and ground pepper.
After freezing, cut a piece of meat every 1.5 - 2 cm across and almost to the end to form an accordion. Generously rub the meat accordion with marinade, fill the cuts with prunes, wrap the workpiece with cling film and leave it in the refrigerator overnight.
Well-marinated meat, wrap in 3 layers of food foil and bake in the oven at 200 degrees for 1 hour 30 minutes.

Roast in pots with dried fruits

Not only prunes, but also other dried fruits, such as dried apricots, raisins and even dried apples, will be ideal ingredients for a pot roast, which will require:

350 g beef tenderloin;
55 g prunes;
55 g dried apricots;
50 g raisins;
45 g dried apples;
230 g onions;
salt, spices and vegetable oil.

Progress:

Wash the beef, dry it and chop it into medium pieces. Fry the meat in hot vegetable oil to form a thin crust that retains all the meat juices inside. Next, transfer the beef to a saucepan, add water and simmer until half cooked.
Finely chop the onion and fry in oil until soft and lightly caramelized. Soak prunes, dried apricots and other dried fruits and, if necessary, cut into smaller pieces.
Combine prepared dried fruits, onions and half-cooked meat. Place the roast in the pots, add water if necessary, and cook everything in the oven at 180 degrees for about an hour. Let the finished dish stand for a while in the switched off oven before serving.

Pilaf with prunes and meat

Lamb or beef are ideal for pilaf, but even with chicken you can prepare a very tasty dish by adding a little “zest” in the form of prunes.

List of required products:

400 g chicken thighs;
175 g rice cereal;
130 g carrots;
95 g onion;
6 pcs. prunes;
27 g garlic;
3.5 g turmeric;
vegetable oil for frying;
herbs, salt and pepper to taste.

Sequence of actions:

Wash the rice very thoroughly in running water until it becomes transparent, then add warm water and leave for 1.5 - 2 hours, after which the liquid is drained. Also rinse and soak the prunes, but only for a quarter of an hour.
Cut the meat into small pieces and fry until golden brown. Chop the onion into half rings and sauté in oil until golden brown. Chop the carrots into strips and lightly simmer in a frying pan.
Mix onions with carrots, finely chopped fresh herbs, add a little salt and turmeric. Separate the head of garlic into cloves and remove the peel.
Place the fried meat in a cauldron or saucepan with a thick bottom, a mixture of sauteed vegetables on it, and spread the rice on top in an even layer, into which you should stick the prepared prunes and cloves of garlic.

To create it you will need:

1000 g pork;
270 g onions;
140 g prunes;
140 g walnuts;
45 g tomato paste;
5 black peppercorns;
bay leaf, salt and sugar to taste;
vegetable oil for frying.

Preparation:

Brown the pork, cut into pieces, in oil until an appetizing crust is obtained, and transfer to a thick-walled pan.
In the oil left over from frying the meat, sauté the onion, cut into half rings, until soft. Then put it in the pan with the meat.
Fry the nuts in a dry frying pan and chop into coarse crumbs.
Wash the prunes, cut into small pieces and add to the meat along with the nuts.
Add tomato paste, bay leaf, pepper, salt, sugar to the pan and fill everything with water just above the level of the meat.
Simmer everything over medium heat for about an hour and a half.

Meat cooked in tandem with prunes is universal. Guests at the festive table will happily eat it and eat it with no less zeal at home on an ordinary weekday evening. Try it and perhaps this dish will become your signature dish.

07.04.2018

Recently, many dishes borrowed from the East have appeared in our cuisine. One of them is pork with dried apricots and prunes in the oven. Various types of meat are prepared with the addition of dried fruits. Plums give meat tenderloin a unique taste and aroma. Such a treat can become both an everyday dish and a festive dish.

Meat with the addition of dried apricots and prunes turns out extremely tasty. Experienced chefs advise choosing dried dried fruits so as not to interrupt the true taste of the meat.

Advice! Cooking pork with prunes and dried apricots is a real pleasure. The easiest way is to bake the piece whole or as a roll.

Ingredients:

pork tenderloin – 0.8 kg;
prunes – 10 pieces;
salt, mixture of ground peppers;
dried apricots - 10 pieces.

Preparation:

Meat for a snack

We always serve the festive table generously. Pork rolls with prunes and dried apricots will diversify your menu. They are easy to prepare. The taste of such rolls will outshine other dishes, and everyone will be delighted with your culinary abilities.

Ingredients:

chilled pork tenderloin – 600 g;
prunes – 100 g;
dried apricots – 100 g;
fresh champignons – 0.5 kg;
chicken egg - 1 piece;
breadcrumbs - 3 table. spoons;
grainy mustard - 2 tablespoons. spoons;
salt, mixture of ground pepper.

Preparation:

As usual, we start with preparatory actions. And first of all, we need to defrost the pork tenderloin.
We wash the defrosted meat, dry it and cut it into portions.
We beat each piece of meat with a hammer. To prevent splashes, cover the meat with plastic wrap.
Rub the meat with salt and a mixture of ground peppers. Cover with grainy mustard.
Wash and dry fresh champignons.
Chop the mushrooms into plates and fry in vegetable oil until tender.
Place fried champignons on the edge of each piece of meat.
Transfer the prunes and dried apricots into a bowl. Pour boiling water over it. Leave for 10 minutes.
Dry the steamed dried fruits, cut into strips and place on a roll.
Wrap the meat tightly in a roll. If necessary, secure the edge with a toothpick.
Line a baking sheet with a sheet of aluminum foil or parchment paper. Place the prepared meat rolls on a baking sheet.
Break a chicken egg into a bowl and beat it thoroughly until foamy.
Dip each roll in the egg mixture and then in breadcrumbs. This is how we will bake the rolls.
Place the pan in the oven for 30-40 minutes. Set the temperature to 180°.

Advice! Those who like rolls will definitely like Crimean pork with dried apricots and prunes. A whole piece of meat must be carefully beaten to form a large roll. It is better to bake it in foil or a sleeve.

Excellent roast with dried fruits

Stewed pork with prunes and dried apricots is an excellent dish for a family dinner. To make it more filling, you can add potatoes to it. This way, you won't have to spend extra time preparing the side dish.

Ingredients:

pork tenderloin – 0.75 kg;
potato root vegetables – 1250 g;
pitted prunes – 250 g;
dried apricots – 200 g;
tomato paste – 0.1 l;
onion – 2 heads;
dill, parsley – 1 bunch;
a mixture of ground peppers, salt.

Preparation:

Good, fresh meat and tasty, juicy prunes are two independent products. By combining them in one dish, you get the best result and the most delicious holiday meat, saturated with the smell of prunes. Choose sour and juicy prunes; they are useful for high blood pressure and various heart diseases, as well as kidney and gall bladder diseases. High-quality fresh meat contains a large amount of protein, vitamins and microelements. A dish made from these two products will not only be tasty, but also very beneficial for your body. in the oven, prepared according to any of these recipes, will pleasantly delight your guests.

Meat with prunes and garlic

Take:

one and a half kilograms of pork
300g pitted prunes
one large head of garlic
ten tablespoons of cognac
3 tsp freshly ground pepper mixture
1 tsp ground paprika
4 tsp salt (coarsely ground)
3 tbsp. olive or any other vegetable oil

This recipe will allow you to cook very tasty meat. Pork in the oven requires a lot of preparation and is quite suitable for a festive feast. A day before cooking, we take the meat, rinse and dry it, rub it with pepper, paprika, pour cognac on it, carefully pat it on all sides with our hands, wrap it in cling film and put it in the refrigerator for a day. Soak prunes in cognac for a day.

After a day, dry the meat with paper towels to remove excess moisture, grease with olive oil and quickly fry on both sides in a hot frying pan with thick walls, from 3 to 5 minutes on each side, until golden brown.

Cover the mold with a large sheet of foil (larger in size than the mold), grease the bottom with the remaining oil, and lay out half the prunes. The meat should be stuffed with cloves of garlic (you can cut each one lengthwise and insert it into the slits in the meat, making them with a sharp knife), sprinkle with salt on all sides, and place on the prunes. Place the remaining prunes on top and sides.

Cover the pan tightly with foil. By this time, preheat the oven to 200 degrees. Place the meat in it for half an hour, then reduce the heat to 180 degrees and bake for about another 2 hours. During the baking process, open the foil two or three times and pour the resulting juice over the pork. At the end of cooking, open the foil for the last time, pour the juice over the meat again, close the foil, cool and put it in the refrigerator for a couple of hours. This method is not like other recipes; it is baked in the oven and can be served cold, with frozen sauce.

Meat with prunes in the oven in the sleeve.

For half a kilo of meat (beef) we take:

¾ cup prunes
big carrot
two medium onions
one pod of sweet pepper
three tablespoons of vegetable oil
two tablespoons of sour cream and lemon juice
ground black pepper, sugar, salt

We cook the meat with prunes in the oven, for this we cut the beef into medium pieces, add salt, add lemon juice, vegetable oil, ground pepper, mix everything and leave to marinate at room temperature for an hour and a half.

We thoroughly wash the prunes and fill them with very warm water for the same 1.5 hours.

Cut the onions into half rings, carrots into large circles, and sweet peppers into strips. After an hour and a half, mix everything with prunes and meat and add salt again.

1) Place everything in a ceramic form, pour in the water in which the prunes were soaked, add sour cream, salt, pepper, cover and simmer in the oven for about 1.5 hours. The liquid should completely cover the meat.

2) Place the prepared meat with prunes and vegetables in a baking sleeve, pour in half a glass of water from under the prunes - and bake in the oven for 1.5 hours.

Serve the meat with prunes in the oven hot, and as a side dish you can serve rice, a mixture of rice or some kind of vegetable salad. This recipe is also perfect for the holidays.

If you wish, you can replace beef with pork in both recipes, then the cooking time will decrease by about half an hour. But even in this case, the dish will turn out to be festive and incredibly tasty.