Pork marinated in red wine recipe. Pork - recipes for cooking in wine

To get a delicious barbecue, you need to use fresh, high-quality meat. But no less important is proper cooking marinade. Currently, there are many ways to soak meat: on kefir, mineral water, vinegar, in freshly squeezed tomatoes.

Some people prefer to cook barbecue with red wine. It is this marinade that gives the dish a special piquancy, refined taste and aroma. Thanks to tartaric acid, which is contained in wine, the meat is very tender. Absolutely everything is marinated in this alcoholic product: chicken, lamb, beef, turkey, etc.

Wine, like a marinade, has a less pronounced taste of acid, which is precisely its advantage over vinegar.

For the marinade, it is not necessary to use aged expensive drinks. Table dry white or red wine is quite suitable.

Marinating features

Note to future cooks: so that the dish does not turn out tough, dry and tasteless, it is not recommended to keep future kebabs in wooden dishes.

Meat Cooking Tips:

Wine for barbecue can be young, but the main thing is quality

1. For marinating kebabs, you must use freshly purchased meat. It must be fresh, without foreign odors and inclusions. The product of primary and secondary freezing is also not advisable to use.
2. Alcoholic drinks can be added to the barbecue marinade. It can be beer, cognac. Usually marinated in dry white or red alcoholic drink because sweet wines can spoil taste qualities and the texture of the skewers.
3. It should be noted that a certain wine is suitable for each type of meat. For example, veal marinated in a dry red drink is very soft. And for chicken it is better to choose dry white.
4. For marinades, the drink must be properly cooled.
5. Marinate the meat with the addition of white wine and natural olive oil, this will add a sharp aroma and juiciness to the dish. But that's not all. The remaining marinade is used to prepare the sauce and served with pork skewers.
6. Meat marinated in wine can be stored in the refrigerator for no more than five days.
7. The marinade must contain spices and dry herbs.

Pork skewers with red wine

Pork is one of the most valuable products and is in great demand among the male half of the population. During the barbecue season, especially in spring and summer, the popularity of this meat is incredibly high. Thanks to the recipe below, you can learn how to marinate pork skewers in red wine.

Use:

• Part of pork tenderloin - 2 kg.
• Red onion - 4 pcs.
• Black peppercorns - 6 pcs.
• Red table wine (dry) - 0.75 l.
• Wine vinegar - 2 tbsp.
• Sugar - 2 tsp
• Salts - 2 tbsp.

1. Pork should be washed, dried with napkins and cut into 4-5 cm thick.
2. To make the kebab in wine a delicate texture, many chefs advise lightly beating pork meat. Then put in a container.
3. Process the onion and cut into large rings.
4. Add onion, salt, pepper, sugar to pork. Mix well so that the portions are evenly soaked with all the ingredients.
5. Sprinkle the barbecue preparation with wine vinegar.
6. Pour red wine mixture over. Mix again. Cover the container with something.
7. Put to marinate in a cool place.

Pork skewers in wine should be soaked for about 5-6 hours. Next, put the finished meat and onions on the grill, you can use skewers. Pork is usually fried for about 30-40 minutes.

It is necessary to turn over and pour water as quickly as possible so that the treat does not burn.

Pieces of pork skewers are cut and checked for color. If the shade is pale pink and does not contain blood impurities, then the meat is ready.

Pork skewers with white wine

There are many recipes for marinating pork skewers in white wine. Here is one of them.

Have to take:

• Pork part (any) -1kg.
• White dry wine-250ml.
• Drinking water-250ml.
• Ground cinnamon - a pinch
• Ground red pepper - a pinch
• Basil - 1 hour l.
• Vegetable oil - 2 hours. l.
• Lemon - half
• Lavrushki - 3 pcs.
• Salt - to taste

Part pork meat must contain fatty layers - Do you want a delicious barbecue?

For this dish, part of the pork meat must contain fatty layers so that the future barbecue does not turn out tasteless and dry. The excess film should be cut off. Rinse. Cut into cone-shaped pieces 5 cm thick and place in a deep bowl. Meanwhile, mix the cinnamon, pepper, basil together well. Put everything in layers: meat, spices, onions. At the very end, add lemon juice. Next, pour white wine, water, vegetable oil. Then put away in the cold. At this stage, pickling is over. And after 8 hours, the pork skewers in white wine will be ready. It remains only to salt and fry.

Important! The contents of the wine marinade should completely, without residue, cover each piece of meat so that the kebab with wine is better saturated and juicy.

Chicken skewers in white wine

There is a certain category of people who prefer to cook fatty varieties of fresh meat on coals: lamb, pork, beef. But there are a lot of people who like chicken meat. It is less fat and high in calories. Also, chicken is quite suitable for the elderly, children and those who follow their figure. Chicken skewers in white wine are prepared not only outdoors, but also at home. In addition, the meat turns out to be unusually tender, light and has a pleasant aroma that increases appetite.

Prepare chicken kebab on white wine, you can follow the recipes of friends, acquaintances or read in culinary sites on the Internet. Consider an uncomplicated cooking method that includes a minimum of products, and the dish turns out to be festive and very tasty.

Appetizing chicken skewers with wine

• Chicken breast - 2 kg.
• Dry white wine (can be fortified) - 1 tbsp.
• Onion - 6 large
• Mint - 3 sprigs
• Ground black pepper - 5 g.
• Wine vinegar - 100 ml.
• Khmeli-suneli - 3 g.
• Sugar - 3 tbsp. l
• Salt - a pinch
• Water - 1 glass

Cut the prepared breast into medium portions. Peeled onion cut into half rings. Use one part for barbecue, marinate the other separately from the meat. Combine sugar and salt in a deep bowl. Bring the mixture to a boil. Then water wine vinegar(you can use any other, but it is the wine solution that contains components that improve the taste of the product) and remove for 15 minutes in a cool place. Combine the remaining onion with chicken pieces, add suneli hops and black pepper here. Finely chop the mint and add to the stew. At the end pour white wine. Stir. Cover and leave to soak room temperature for half an hour. At the end of the time, add salt. Pieces of marinated meat are strung on wooden skewers. Then grilled in a pan.

Pickled onions are served with the finished dish. With such a chicken kebab, a salad from fresh vegetables and a glass of pink sweet wine.

Wash onions, peel and cut into large half rings.

Fry the onion in a small amount of vegetable oil, stirring constantly. We bring the pieces to a uniform golden color.


We cut the pork into oblong pieces of medium size with a thickness of no more than 1 cm. If you have very fatty meat, then we must cut off the excess fat. Also, if desired, the pieces can be lightly beaten off so that the pork is more tender.


We spread the meat to a lightly fried onion, add seasonings: ground black pepper and salt, as well as a pinch of dried basil and thyme, nutmeg on the tip of a knife. Fry the meat with onions for 4-5 minutes over medium heat until the pork turns slightly white.

The meat should be placed in hot oil so that its edges are browned before the flesh loses moisture. In hot oil, meat juices are, as it were, "sealed" inside under the shell of a fried crust.

It is desirable to salt the meat after light frying and the formation of a crust around the edges. If this is done immediately, under the influence of salt, the meat fibers will begin to dehydrate and eventually turn out to be dry.

Pour chilled red wine into the pan. Bring to a boil, stir so that all the pieces of meat are evenly saturated with the drink.

If you have time, it is better to marinate the meat in wine with onions and spices in advance, about 3-6 hours before the start of heat treatment. In the marinade, you can leave the pork even for a day, so that it is better marinated and saturated with the aroma of spices.

After the wine sauce boils, reduce the heat to a minimum. Stew meat in wine sauce with onions for 15-20 minutes, until the amount of liquid decreases by 2/3. If you want a thicker sauce, then half a teaspoon can be added to the boiling liquid. potato starch or flour and mix well until thickened.


Turn off the heat and leave the dish under the lid for another 10 minutes.


Before serving, lightly heat the meat in a red wine sauce. Serve with a side dish of vegetables or pasta. An excellent company for this meat dish is oven-baked potatoes.

On a note

When calculating the number of servings, keep in mind that in the process of frying, boiling, stewing, meat decreases in volume by an average of 35 percent. From 100 grams raw meat it turns out, about 65 g ready.

AT this recipe pork can be replaced with lamb or veal. It is better not to take beef, it is tougher and takes longer to cook. It is advisable to keep the beef in the marinade for several hours (night) before cooking.

If the wine is young and not sour enough, add 1-2 tablespoons of lemon juice to the marinade.

Step-by-step recipes for cooking meat in the oven in wine - a delicious harmonious dish

2017-09-25 Marina Vykhodtseva

Grade
prescription

6906

Time
(min)

servings
(people)

In 100 grams ready meal

13 gr.

17 gr.

carbohydrates

1 gr.

225 kcal.

Option 1: Classic meat in wine in the oven in a large piece

Recipe plain meat in wine, which is baked as a whole piece in the oven. It can be served hot or used for slicing, like boiled pork. This is pork. Additionally, for taste, you will need onions and a few cloves of garlic.

Ingredients

• 1.4 kg of pork;
• 10 grams of salt;
• 20 grams of garlic;
• 200 grams of onion;
• 300 ml of red wine;
• 1 st. l. paprika;
• 3 bay leaves.

Cooking method

1. Rinse the pork with ice water, wipe dry with napkins.

2. Mix salt with paprika, rub the prepared piece on all sides.

3. Peel the garlic cloves, cut each into 4 parts.

4. With a sharp knife, make a puncture in a piece, put garlic in the hole. Stuff the whole pork in this way.

5. Cut the onion into thin rings, salt lightly and mash with your hands so that the juice comes out. Pour half into the bottom of the container.

6. Place the prepared piece of meat on top, cover with the rest of the vegetable.

7. Add wine and laurel.

8. Close container. You need to use a good lid through which the wine will not seep when turning.

9. Put the meat in the refrigerator for a day. Periodically, you need to turn the container on the lid and vice versa so that the pickling occurs evenly.

10. Remove the pork from the marinade, transfer to a mold.

11. Pour the rest of the wine in which it was marinated, but do not add the onion.

12. Pull a piece of foil over the mold, put in the oven.

13. Bake the meat for 1.5 hours at 180 °C. Then remove the foil, pour over a piece of the rest of the wine from the bottom of the dish, cook for another 20 minutes.

If you do not like the smell of baked garlic, then you can not use it. Also, if desired, exclude the onion from the marinade. The main thing is not to forget about wine. Otherwise, you can safely change the seasonings and the amount of spices to your taste.

Option 2: Meat with prunes in wine in the oven

A variant of tender and very fragrant meat in wine in the oven, which is baked in small pieces. It can be served with rice, various vegetable side dishes or fresh salads.

Ingredients

• 700 g of meat (veal, pork);
• 100 g prunes;
• 150 ml of wine;
• 0.5 tsp black pepper;
• 1 tsp salt;
• 2 cloves of garlic;
• 20 grams of butter.

Cooking method

1. hot water pour prunes, leave for 30 minutes. Do not use boiling water, otherwise the dried fruits will become sour.

2. Cut the meat into pieces of 30 grams, put in a bowl.

3. Cut the garlic into thin slices.

4. Pierce each piece of meat with the tip of a knife, put in a slice of garlic.

5. Sprinkle the meat with spices, mix thoroughly. Use a teaspoon of salt without a slide.

6. Lubricate the inside of the mold with a piece butter.

7. Arrange prepared meat and prunes squeezed from excess water.

8. Pour the dish with any wine, you can use red, white, pink types. Cover the mold with foil.

9. Put the meat with wine in the oven, bake for 45 minutes at 170 ° C, so that the pieces are steamed.

10. Increase the temperature to 190 ° C, remove the foil, bake the meat in wine for another 15-20 minutes.

You can put a piece in each prunes walnut. It will give the meat a deep, noble aroma, a pleasant aftertaste will appear.

Option 3: Meat in wine in the oven with oranges

Pork with oranges and wine is an amazing combination that you must try. The dish is prepared very simply, it always turns out tender and appetizing. For cooking meat with wine in the oven, it is advisable not to use fatty pieces; tenderloin is ideal.

Ingredients

• 500 grams of pork tenderloin or just pulp;
• 120 ml of table wine;
• 2 oranges;
• 30 grams of butter;
• salt pepper.

Cooking method

1. Cut the pork into 4 mm slices, put it on a board, beat it a little with a hammer, just knock on one side.

2. Heat a piece of butter in a wide frying pan, fry the meat plates on both sides over high heat, 30 seconds is enough.

3. Peel one orange, cut into slices across the slices, do not disassemble.

4. Squeeze juice from the second orange, combine it with wine, add salt to them, pepper, stir.

5. Put the pieces of meat in the form, shifting the prepared orange.

6. Top the dish with juice and wine sauce.

7. Cover the form, put in the oven, preheated to 180 degrees.

8. Cook the pieces of meat with oranges for exactly one hour.

9. Serve the dish with boiled rice. For decoration, you can use greens, olives, bell peppers.

In a similar way, you can cook pork with apples, pineapples or quince. This type of meat goes well with various fresh and dried fruits, it is almost impossible to spoil it.

Option 4: Meat in wine in the oven (with cheese)

To cook such meat in wine in the oven, you need a small piece of cheese. It is very important to choose a solid and quality product, which will melt well and give a beautiful crust.

Ingredients

• 200 ml of red wine;
• 900 grams of veal;
• 3 art. l. oils;
• 70 grams of cheese;
• 2 onion heads;
• salt;
• 1 tsp hops-suneli;
• any greens.

Cooking method

1. Rinse veal or beef, but in the second case, the meat should not be from an old animal. Cut into pieces of 25-30 grams. Place in a bowl.

2. Sprinkle the meat with salt, add hops-suneli seasoning or other spices. Stir.

3. Cut the onion into half rings, put it on the meat.

4. Add wine, stir again. Cover, leave for 3 hours, let the meat marinate.

5. Measure right amount vegetable oil and simply pour into the total mass. Stir, shift the meat with onions and wine into a baking dish. Pack the pieces tightly.

6. Cook in the oven at 180 degrees for an hour. If some pieces start to burn on top or brown before time, then they can simply be turned over to the other side.

7. Remove the form, sprinkle the dish with grated cheese, increase the temperature by this point to 230, bake the meat in wine for another 15 minutes.

8. Remove the dish from the oven and immediately, while it is hot, cover with herbs.

To make the meat tender and juicy, well saturated with wine, it must always be cut across the running fibers, regardless of the shape and size of the pieces. If the product is initially sinewy, hard, has coarse fibers, for example, beef, then you can pre-rub the pieces with mustard, put in a bag, leave for several hours to soften.

Barbecue lovers know that meat must be marinated before grilling on charcoal. At the same time, one of the most respected among gourmets is marinade for barbecue with wine. Tartaric acids soften meat fibers well, due to which, after frying on coals, the meat becomes soft, while maintaining its juiciness. At the same time, the wine gives it a unique taste notes. The taste or smell of alcohol, of course, is not felt - it evaporates during frying. So kebabs made from meat marinated in wine can be given even to children without fear.

Cooking features

People who often make kebabs have empirically "calculated" the formula for the perfect kebab. However, for those who are just mastering this art, the advice of experienced chefs will be useful.

• Whatever marinade you choose for barbecue, the dish will not turn out delicious if you use low-quality meat. Never take frozen foods for barbecue, as when thawing they lose some of the liquid, as a result, when frying, they turn out to be dryish. You also need to understand that the meat of a young animal will fry much faster and will be much more tender than the meat of an old one. In addition, it is worth saying that it is best to take meat with fat for barbecue, although this is not a necessary condition.
• You can marinate in wine different types meat, while even using the same recipe, which can be considered universal. Delicious barbecue is obtained from lamb, pork, beef marinated in wine. But gourmets do not advise marinating poultry meat in wine, its taste is better revealed when using other marinades.
• In order to marinate meat for barbecue, you can use both red and white wine, although marinade recipes with them will be different. The key is to keep the wine dry. Sweet, semi-sweet and fortified wines are not suitable for this purpose.
• Do not marinate meat in aluminum or wooden utensils. The first under the action of wine is oxidized, releasing harmful substances. The second quickly absorbs the marinade, so that the meat almost does not get it at all. Experienced chefs it is advised to use glass or ceramic containers for pickling, although enamelware, as well as made of stainless steel, will also work.
• Do not add salt to the marinade, as it tends to "pull" the liquid out of the food. So that the kebab does not turn out dry, you need to salt the meat no earlier than an hour before frying it on coals.
• The time that it is necessary to keep the meat in the marinade with wine most often depends on the type of meat, sometimes on the inclusion in the marinade of products that accelerate the process of softening meat fibers. Pork is usually marinated for 4 to 6 hours, lamb and beef - 2 hours longer.
• Can be added to marinade vegetable oil. It not only contributes to better penetration of the marinade into the product, but also creates a protective crust when frying meat on the grill, thanks to which the barbecue is especially juicy.

Knowing the basic rules for marinating meat for barbecue in wine, you can safely choose any marinade recipe you like and proceed.

Marinade for barbecue with red wine

• meat - 2 kg;
• onions - 0.8 kg;
• red dry wine- 0.5 l;
• lemon - 1 pc.;
• spicy capsicum- 1–2 pcs.;
• dill (fresh) - 100 g;
• salt, black ground pepper, peppercorns - to taste.

Cooking method:

• Wash the meat, dry it with paper towels. Remove films, tendons. Cut into pieces about the size of two matchboxes stacked on top of each other. Beef can even be beaten off so that it softens more quickly.
• Finely chop the dill.
• Rub the meat with pepper, sprinkle with dill and mix with your hands.
• Clean the onion. Cut two medium-sized onions into small pieces and set aside in a separate bowl. Cut the rest of the onion into circles about 3 mm thick, so that they can later be conveniently put on skewers.
• Wash the capsicum. Cut off the stems. Cut the peppers into slices about 3-4 mm thick. Remove the seeds from the resulting rings, as they are too sharp.
• Put the pepper to the meat, mix.
• Squeeze lemon juice into a bowl with finely chopped onion. Pour in the wine, stir everything.
• At the bottom of the container in which the meat will be marinated, put coarsely chopped onion and a few peppercorns.
• Pour the marinade over the meat, mix and place on the onion.
• Cover the meat with a plate and place a weight on top.

Marinate the meat in the refrigerator. It is best to leave it overnight. If you decide to arrange barbecue spontaneously, still do not remove the meat from the marinade earlier than after 5 hours. Do not forget that the marinade was used unsalted, and the meat must be salted before frying.

Marinade for barbecue with white wine

• meat - 2 kg;
• dry white wine - 0.5 l;
• onions - 1 kg;
• lemon - 1 pc.;
• garlic - 5 cloves;
• olive oil - 100 ml;
• seasoning for barbecue, salt - to taste.

Cooking method:

• Prepare meat for marinating. To do this, it must be washed well, blotted with napkins and cut into pieces measuring 4 cm by 5 cm.
• Rub the meat pieces with barbecue seasoning.
• Peel the onions and cut into circles, not too thin, but not thick either - they will then need to be put on skewers, alternating with meat.
• Cut garlic cloves in half.
• Peel the lemon and divide into slices. You can just cut into round slices.
• Pour vegetable oil into the meat, mix.
• In the container where the meat will be marinated, put a part onion rings to cover the bottom. Put a few pieces of garlic, a few slices of lemon. Lay out some of the meat.
• Continue to lay out the products in layers. The last layer should be onions.
• Fill everything with white wine. Cover with a plate and place a jar filled with water on top.

Marinate meat for barbecue under oppression in a cool place for at least 4 hours. If you have the opportunity to leave the meat in a wine marinade overnight, even better.

Marinade for barbecue with wine is considered a classic. If you fry the meat marinated in it on coals, the barbecue will have an incomparable taste.

Pork in wine one of the delicious meat dishes based on the french cuisine, which is characterized by the use of wines for culinary purposes. Thanks to the acids contained in wine, even the toughest meat will become juicy and soft. Often, wine-based marinades are prepared for roasting meat in the oven or cooking delicious barbecue. Earlier, I already showed how easy and delicious to cook. In principle, any marinade with wine will significantly improve the taste of meat.

Pork in wine - exquisite and savory dish, so it can be confidently applied to festive table or enable in the menu romantic dinner. I'm sure that pork in wine recipe should be in every hostess.

Cooking pork in wine has two basic techniques. The first involves stewing pork in a wine marinade in a pan, the second is roasting a whole piece of meat, previously marinated in wine. In addition, there are recipes for baked pork in the oven, which is served with wine sauce.

Today I want to show you how to cook delicious and fragrant in red wine in a pan according to step by step recipe, as well as offer other options for cooking pork in wine.

Ingredients:

• Pork - 400 gr.,
• Purple onion - 2 pcs.,
• Garlic - 3 cloves,
• Thyme - 2-3 branches,
• Red wine - 1 glass,
• Balsamic vinegar - 2 teaspoons,
• Salt - a pinch
• Sunflower oil - 2 tbsp. spoons.

Pork in wine - recipe

For cooking pork in wine in a pan, give preference to a lean piece of meat. Rinse pork meat under running water. Dry with napkins. After that, cut the meat into small cubes, approximately the same as for barbecue.

Pork in wine. A photo

I bring to your attention other pork in wine recipes. Pork in white wine in a pan is no less tasty and juicy. The recipe differs from the previous one in the way of cutting meat and in the recipe.

Ingredients:

• Pork - 400 gr.,
• White wine - 200 ml.,
• Garlic - 1 head,
• Onion - 1 pc.,
• Black ground pepper, paprika,
• Olive oil,
• Salt.

Pork in white wine in a pan - recipe

Cut the pork flesh into thin layers as for steaks. Peel the onion and garlic from the skin. Cut the onion into half rings. Pass the garlic through a press. Put the meat in a frying pan heated with olive oil. Fry the pork for 3-4 minutes until half cooked on each side, turning it over with tongs. Next add the onion and garlic. Pour white wine over pork. Add spices and salt. Pork in white wine in a pan should be stewed over low heat for 15-20 minutes.

They are also very popular pork in wine recipes in the oven.

Ingredients:

• Pork - 1 kg.,
• Garlic - 1 head,
• Red wine - 1-1.5 cups,
• Bay leaf - 2-3 pcs.,
• Salt - 2 tbsp. spoons,
• Ground black pepper, paprika, dried basil, coriander, thyme.

Pork in wine in the oven - recipe

Cut the peeled garlic cloves in half lengthwise. rinse. Discuss. Make small cuts in the meat with the tip of a knife. Put garlic in them. In a separate bowl, mix the salt and the spices listed in the ingredient list. Thoroughly rub the stuffed pork on all sides with salt and spicy spices. Put the meat in the refrigerator for 2 hours.

To bake pork in wine in the oven, you need a form with high sides. Put the pork prepared for baking in a mold. Fill it with wine. Place bay leaf in wine. Send to the oven, preheated to 180C. After 40 minutes of baking, turn the meat over to the other side. During the roasting process, pork should be periodically poured with wine.