💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the garlic, olive oil, rosemary, thyme, cumin, cinnamon, smoked paprika, salt and black pepper and coat the meat with the mixture and let stand 30 minutes.
Bowl
3
Heat a cast-iron skillet and brown the meat 3 minutes per side.
StoveCast-iron pan
4
Transfer the meat to a baking pan, pour the wine and lemon juice into the bottom and scatter the cherry tomatoes around.
Baking pan
5
Bake tightly covered with foil 45 minutes, until the meat softens.
⚙ BakingOvenAluminum foilBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Bake without the foil 20 minutes, until the meat is browned, tender and falls apart easily with a fork.
⚙ BakingOvenBaking pan
7
Take out the meat and let rest 5 minutes before carving.
KnifeCutting board
793calories
57 gprotein
6 gcarbs
58 gfat
● protein 30%● carbs 3%● fat 67%
Per serving (331 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
