Podcherevok in the sleeve baked in the oven in Ukrainian

Step-by-step preparation

Cooking time: 15 hr

1. STEP 1

   

   The undercut must be meaty.

2. STEP 2

   

   Let's start cooking. Wash the meat thoroughly. Sprinkle it with salt and a mixture of peppers on all sides.

3. STEP 3

   

   Crush the bay leaves in the palm of your hand.

4. STEP 4

   

   Sprinkle the undercuts with bay leaf and add peppercorns. We put our lard in a container with a tight lid and put it in the refrigerator overnight.

5. STEP 5

   

   In the morning we take it out, make cuts on the inside so that the meat is soaked during baking.

6. STEP 6

   

   We pass the garlic through a garlic press and lubricate our lard well, not forgetting to coat the cuts.

7. STEP 7

   

   Now we roll the undercut into a tight roll and wrap it with thick thread

8. STEP 8

   

   Like this.

9. STEP 9

   

   Place the roll in a baking sleeve.

10. STEP 10

    

    Bake in a preheated oven to 150 degrees. 3 hours. An hour before it’s ready, pierce the top of the sleeve in several places so that the meat browns.

11. STEP 11

    

    Delicious!!!

Comments on the recipe

Zhanat

30.11.2023

4.7

You look awesome! Have you tried this? It turns out very tasty too

olgay198108

30.11.2023

4.6

Class!!! I took it to KK, my mouth is watering just from looking at the photos)))) And I imagine this dish on the table, and with good company... yes...eh))) Natusya, the recipe is super)

Tatiana

30.11.2023

4.6

Natasha thank you so much for this recipe. I have long dreamed of finding out exactly how PODCHEREVOK is prepared, my matchmaker (he is from western Ukraine) told me about it. He praised it very much and my son (who was treated to it) said that it was amazingly delicious. HURRAY now he is in my K/K!!!

czum

30.11.2023

4.8

Looks very tasty, I’ll definitely make it

Testomania

30.11.2023

4.9

A very good tip in this recipe is to make cuts on the meat. Not only does the undercut marinate better, it is also easier to roll into a roll. Thank you!