Beef with kiwi in foil

Compound:

• beef pulp (tenderloin) - 0.5 kg

• kiwi - 3-4 pcs.
• salt, ground black pepper - to taste

Preparation:
Cut the kiwi into slices, mash 2 pieces of kiwi into a puree. Cut the meat across the grain into pieces 1-1.5 cm thick.

Make cuts 2.5-3 cm deep in each piece. Place a slice of kiwi in each cut.

Then rub half of the kiwi puree over the meat. Cover the meat with cling film and leave for 2 hours.

Rub the meat with salt and pepper, wrap in foil (each piece separately or all pieces of meat in one foil) and bake at 200 ° C until cooked.

Then remove the foil and bake until golden brown.
Before serving, pour the remaining kiwi puree over the meat.

By preparing meat with kiwi, you will surprise your family with a new, original, fresh taste.

Ingredients:

• pork - 500 gr.
• pepper and salt
• kiwi - 4-5 pieces
• cheese - 70 gr.
• mayonnaise
• large onion

Preparation:

Wash the meat, cut into pieces the size of half a palm, and beat.

Rub the meat with pepper and salt, fry over high heat for 3 minutes. from each side. Place on a greased baking sheet.

Coarsely chop the onion and fry.

Peel the kiwi and cut into slices.

Lightly coat the meat with mayonnaise.

Place fried onions on the meat.

Place kiwi on each piece.

Grate the cheese coarsely, sprinkle the meat with kiwi.

Bake for half an hour in preheated to 180 degrees. oven.

One of my friends always keeps kiwi in the refrigerator. Her diet is based on kiwi, her face mask is kiwi, her salad is kiwi, and her signature dish is meat baked with kiwi. But the meat really turns out wonderful.

Cooking method

1. We wash and dry the meat. We immediately rinse the spinach and soak it in cold water for 20-30 minutes to get rid of the sand that often remains in the plant’s rosettes.

2. We wash and clean kiwis. Cut one fruit into thick circles. Using a sharp knife, make several slits through the middle of the thickness of the meat and insert kiwi mugs into them.
3. We turn the remaining kiwis into puree using a blender or an elementary masher, season with salt and black, preferably freshly ground pepper.
4. Grease a sheet of foil with butter, place the stuffed tenderloin on it and coat it with kiwi puree on all sides. Cover with film and leave for at least half an hour right there on the table.
5. Then we wrap the meat in foil, place it in a mold or on a baking sheet and send it to bake in an oven heated to 200°.
6. Depending on what kind of meat we use, bake from 30-35 minutes (pork) to an hour (beef). Each oven has its own quirks, so it’s easier to check the readiness in the usual old-fashioned way - pierce it and see what kind of juice flows out. Remove the finished meat from the oven and, without opening the foil, let it stand and cook for another 10-15 minutes.
7. While the oven is baking, spreading a delicious aroma, prepare the side dish. Peel and boil the potatoes; better chopped ones will cook faster. Salt at the end of cooking.
8. Remove the spinach from the bowl of water, dry it slightly and cut into large strips. Place it in a dry, heated frying pan and, stirring, heat over medium or lower heat for 5 minutes.
9. Turn the finished potatoes into puree, add cream, a little nutmeg, knead, add spinach here and mix gently again. You don't have to mash the potatoes, just mash them.
10. Cut the finished meat with kiwi into slices and serve with the prepared side dish.
11. You can also prepare this dish from beef thick end - it is much cheaper. But then, having stuffed the meat into slices and coated it with kiwi puree, it must be placed in a container or wrapped in film and marinated in the refrigerator for at least half a day. And maybe bake a little longer

Meat stuffed with fruits turns out juicy, with a subtle unusual taste. Pork stuffed with kiwi and pears is a worthy option for baked meat for a holiday table.

Cooking method

1. Remove the crusts from the slices of bread, crumble the pulp onto a baking sheet and put it in the oven to dry for 10-15 minutes at a temperature of 120. The crumbs should dry well.

2. We wash and dry the fruits. We remove the skin from pears and kiwis, remove the core from the pear. Cut the fruit into fairly small cubes. Sprinkle the pear cubes with lemon juice.
3. Let the frying pan heat up over medium heat, melt the butter, and add the kiwi and pears. Stirring, fry for 3-4 minutes.
4. Place the fruit in a bowl and mix with the bread crumbs.
5. We almost cut the washed and well-dried pork loin into two parts in thickness, not reaching the edge 15-25 mm.
6. “Open” the loin, spread the filling evenly on one half, and cover with the other. We secure the cuts with wooden toothpicks.
7. Pour about 15 mm of vegetable oil into a frying pan large enough to fit the entire piece and heat it over high heat.
8. Over the same fire, fry the pork for 2 minutes on each side.
9. Place the loin in a baking dish and put it in the oven, already heated to 200°.
10. After 50 minutes, reduce the temperature to 180°, pour wine over the meat and leave in the oven for another 20 minutes.
    For a festive table, this option for roasting pork is convenient because you can prepare the fruit, dry it
11. crumbs and even cut up the pork in advance. About half an hour before the guests arrive, mix the filling, put it in the loin, fry the meat and send it to bake. And it will be ripe when it’s time to serve hot food.
12. By the way, stuffing pork and leaving it in the refrigerator for a long time, for 12-24 hours, will ruin the dish. The inside of the meat will turn into rags, the juices will leak out, and the meat will be dry.

Everyone knows the property of kiwi to soften any, even the toughest meat. But since you still need to look for tough meat, I suggest cooking good pork with kiwi. The kiwi marinade gives the meat a pleasant taste; the meat turns out incredibly soft and juicy, with a piquant fruity note.

To prepare pork with kiwi you will need:

Meat with bananas and kiwi under a cheese crust (in the oven)

A very tasty, festive meat dish baked in the oven with fruit and cheese. Kiwi acidifies and marinates the meat, giving it even greater juiciness and softness, and the banana, melted from the heat, turns into a creamy mass. All this fruit coat covers the meat with a tender and juicy layer, which holds together the cheese, which hardens with a golden brown crust on the baked meat with fruit. The saltiness of the cheese and the sour taste of kiwi prevent the meat from becoming sweet, and the banana creaminess gives a baked beef or pork dish a special piquancy.

What to cook from:

for 1 baking sheet Meat (beef or pork) - 1.5 kg;

Kiwi - 6 pcs.

; Bananas - 5-6 pcs.;

Cheese - 150-200 g;

Salt; Butter - 20 g;

How to cook pork or beef with bananas and kiwi

Cut the meat into portions (0.8-1 cm). Beef can be beaten (covered with cling film to prevent splashes), pork is not necessary, pork is already quite tender, but if you doubt its softness, beat pork too. Peel the kiwi and bananas and cut into thin slices; Line a baking sheet with foil and grease it with oil. Place pieces of meat on foil, add salt, place kiwi slices on the meat, and bananas on top. Sprinkle everything thickly with grated cheese. Bake at 200-220 C for about 1 hour until done. The readiness of the meat under the fruit and cheese blanket should be checked when very tasty odors appear; if the cheese crust is browned, the meat is ready. Meat baked with banana and kiwi can be served hot or cold. It is very tasty in any form.

Shish kebab is a dish of meat or fish with a breathtaking aroma.

To make the kebab soft, juicy and tasty, it must be properly fried and properly marinated.

There are so many recipes for various marinades today that it would be impossible to list them all, but almost all of them require quite a lot of time for preparation or the marinating process itself.

Marinade for barbecue with kiwi is an excellent option when there is no time for long-term marinating, when you want really juicy and tasty meat and when you want to try something new and original.

Marinade for shish kebab with kiwi - general principles of preparation

Before preparing kiwi marinade, it is important to remember one essential detail. Kiwi contains a protein enzyme that can break down animal protein. Therefore, the marinade has an almost instant effect. But you shouldn’t add more fruit than required or keep the meat in the marinade for more than the specified time, otherwise you’ll end up with meat pate instead of a flavorful kebab.

And if you strictly and strictly follow the recipe, you will get a really tasty and soft kebab with an unobtrusive piquant sourness. This kebab turns out great even without complex spices.

Marinade for kiwi kebab is ideal for any type of meat: pork, chicken, turkey and even the usually tough beef; you can also marinate fish in this exotic fruit.

Usually kiwi is peeled and crushed, then mixed with meat. Additionally, onions, salt, and spices are added to the marinade. Ingredients such as soy sauce and tkemali sauce, adjika, lemon, mineral water, kefir and other products are also useful.

Spices used are standard for barbecue: black, red and white ground pepper, paprika, oregano, suneli hops, coriander and others.

But vinegar should not be added to such a marinade; in combination with kiwi, this ingredient will simply burn the meat, and in the end it will not be tender and juicy, but tough and rubber-like.

Traditionally, kebab is served hot with the freshest bread, pita bread, baked, boiled and fresh vegetables and plenty of herbs. As a sauce you can serve sour cream, mayonnaise, garlic sauce, tomato sauce or ketchup, mustard and much more.

1. Marinade for pork with kiwi

Ingredients:

A kilogram of pork neck;

One kiwi;

Five large onions;

Ground pepper and salt.

Preparation:

1. Rinse the neck in cold water, dry, and place on a cutting board. Cut into portions that are not too large; five to seven centimeters in diameter will be enough.

2. Place all the pieces in a large container, sprinkle with salt and pepper. Mix thoroughly with your hands, making sure that each kebab is rubbed with spices.

3. Peel the onion and cut one half into thin rings or half rings, and chop the second into small cubes. Use your hands to crush the finely chopped onion so that it releases its juice.

4. Mix onion rings, onion pulp and meat.

5. Peel the kiwi and grate on a coarse grater.

6. Mix the pork kebab with kiwi thoroughly and marinate for an hour.

7. Grill over hot coals, skewered or placed on grill grate.

2. Marinade for shish kebab from pork and lard with kiwi

Ingredients:

One and a half kilograms of pork pulp;

Half a kilo of lard;

One kiwi fruit;

Two large onions;

A teaspoon of paprika and cumin;

A pinch of hot red pepper.

Cooking method:

1. Wash both pork and lard and cut into cubes. The meat can be cut into pieces 4-6 cm in diameter, lard no more than a centimeter.

2. Peel the kiwi, cut into small pieces and add to the meat.

3. Also add peeled and sliced ​​onions to the pork and lard.

4. Add spices, salt, mix the kebab thoroughly with your hands.

5. Marinate the pork kebab in kiwi for 1.5-2 hours.

6. Cook in the usual way, over hot coals, turning the kebab from one side to the other, threading the meat onto skewers mixed with lard.

3. Marinade for pork with kiwi and egg

Ingredients:

Two kilograms of pork pulp;

A glass of sparkling mineral water;

Ripe kiwi;

One egg;

Two onions;

Salt, spices - to taste.

Preparation:

1. Cut the washed and dried pork into portions, place the meat in a deep container.

2. In a small plate, beat the egg with salt and spices to taste, pour the mixture into the pork.

3. Grind the peeled kiwi into puree and transfer to a common container.

4. Add chopped onion, pour in mineral water and mix everything well.

5. Marinate the meat in the refrigerator for 2 hours.

4. Marinade for chicken kebab with kiwi

Ingredients:

A kilogram of chicken fillet (you can use turkey);

Five onions;

Large sweet pepper;

Two kiwis;

Salt, ground coriander, black pepper.

Preparation:

1. Peel the onion, remove the skin from the kiwi, rinse the pepper and remove seeds and stems.

2. Place the kiwi and two onions in a blender bowl and puree until smooth.

3. Cut the remaining onions and peppers into large rings.

4. Rinse the chicken, remove film and veins if necessary, cut into large pieces. Instead of breast, you can also use any other part of the chicken: drumsticks, thighs.

5. Salt and pepper all the meat, sprinkle with coriander. Stir.

6. Add vegetable rings and kiwi and onion pulp to the meat.

7. Mix the kebab thoroughly, put it in a cool place for 30-40 minutes, then immediately start frying.

8. To serve, generously sprinkle the kebab cooked in the kiwi marinade with herbs.

5. Marinade for pork with kiwi and lemon

Ingredients:

A kilogram of pork;

A few sprigs of thyme;

Pepper mixture, salt.

Preparation:

1. Wash the meat and cut into not too large pieces.

2. Add salt and pepper to the meat, stir.

3. Cut the washed lemon into two parts, squeeze the juice from one into a small container, and cut the other into rings. Add both the juice and the rings to the meat.

4. Add grated kiwi and thyme to the kebab and stir.

5. Cook the kebab after 1.5 hours of marinating in any convenient way.

6. Marinade for shish kebab with kiwi and kefir

Ingredients:

A kilogram of beef tenderloin;

Two bows;

300 ml kefir;

Two kiwis;

Herbs, salt, spices.

Preparation:

1. When buying beef, choose meat with fat so that the kebab turns out juicy.

2. Dry the washed meat with a paper towel and cut into pieces of approximately the same size.

3. Transfer the beef to a bowl suitable for marinating, add salt and pepper, and add spices. Let stand for 10 minutes and soak.

4. Add onion half rings, pour in kefir, mix well with your hands.

5. Place the meat in kefir in the refrigerator for 5-6 hours.

6. After the beef has rested in the kefir, transfer it to another bowl without pouring the kefir.

7. Add chopped, finely chopped kiwi without peel to the meat.

8. Marinate the kebab in kiwi for 2 hours.

9. Cook by skewering over hot coals.

10. Serve with herbs, vegetables, sauce and your favorite side dishes.

7. Marinade for shish kebab with kiwi (recipe for a slow cooker)

Ingredients:

A kilogram of veal;

Two kiwis;

Three onions;

Two bell peppers;

To taste salt, ground coriander and black pepper.

Preparation:

1. Peel the kiwi and peel the onion. Grate two kiwis and one onion or pass through a meat grinder.

2. Cut the remaining two onions into thin rings.

3. Rinse the veal thoroughly and cut into portions. Rub each piece with pepper, salt and coriander as desired.

4. Transfer the kiwi and onion pulp into the meat, and place the onion rings here.

5. Add bell pepper, cut into half rings, to the meat.

6. Remove the kebab, pressing down with pressure, in the refrigerator for one hour.

7. First transfer the meat marinated in kiwi onto a baking sheet and fry for 10 minutes at 190 degrees. Then transfer to the multicooker bowl along with the onion and bell pepper.

8. Set the “Baking” mode for 50 minutes.

9. Serve the kebab with herbs and vegetables.

8. Marinade for kiwi fish kebab

Ingredients:

Half a kilo of carp fillet;

Half a kilo of pike perch fillet;

Two onions;

Four kiwis;

One lemon;

Vegetable oil, salt, pepper.

Preparation:

1. Cut the carp and pike perch fillets into medium-sized pieces.

2. Peel the kiwi and cut into slices.

3. Rinse the lemon, cut in half, squeeze out the juice.

4. Peel the onion and cut into thin half rings.

5. Salt and pepper the chopped fish and mix thoroughly so that the fillet is saturated with spices and salt.

6. Add onion, pour in lemon juice. Spray the fish with vegetable oil.

7. Place kiwi and fish in layers in a glass or ceramic container of a suitable shape and size.

8. Place the kebab in the refrigerator for 3 hours.

9. Cook marinated kebab in kiwi over hot coals, skewering the fish, alternating it with kiwi slices.

10. Place the finished kebab on lettuce leaves, garnish with fresh onions and fried kiwi.

Keep meat in kiwi for a strictly limited time. Kiwi has a strong softening effect; as a result, if you overcook the meat, you will end up not with tasty juicy pieces, but with something similar to pate. Depending on the amount of meat, beef is allowed to stand for up to 3 hours, pork - from an hour to two, chicken, turkey - no more than 40 minutes. You can even start cooking tender chicken meat 10 minutes after adding kiwi.

Meat marinated in kiwi cooks faster than other types of kebab, so it’s better not to leave the fire while it’s cooking.

In addition to the spices included in the recipe, you can add something of your own to the marinade; don’t be afraid to experiment. But, despite the possible creativity, during cooking, it is better that you are confident in the taste result of a particular additional ingredient, so as not to be disappointed.

You should not add greens to the marinade, no matter how much you love their taste. The fact is that during frying, it is the chopped greens that burn, giving the finished kebab an unpleasant overcooked color. It is best to sprinkle a variety of fresh herbs on ready-made kebab.

A tasty and unusual side dish idea would be vegetables and mushrooms, also cooked over hot coals. These can be zucchini, eggplant, potatoes, sweet peppers, cauliflower, champignons, wild mushrooms. It will be better if you prepare them in advance: peel them, cut them into the portions you need, pepper and salt, and sprinkle with vegetable oil, then seal them in a container. At a picnic, all you have to do is place the vegetables and mushrooms on the grill or put them on a skewer and fry them a little.

Before cooking, rinse the pork ham thoroughly under running cold water and remove excess water with a paper towel. Then place it on a cutting board and sprinkle the pork with pepper and salt, and also thoroughly rub it with vegetable oil and spices.

Peel the kiwi and cut into medium-thick slices.

Place the prepared pork ham in a baking sleeve and place kiwi slices on top. Carefully tie the sleeve on both sides.

First turn on the oven and heat it to 180 - 200 degrees. Afterwards, place the prepared meat and kiwi in a preheated oven.

Cooking pork in a special sleeve combines such advantages as steaming and baking. Due to this, the meat is intensively soaked in the added ingredients and seasonings.

Bake the meat in the oven for 1 hour. 15 minutes before the end of cooking, it is advisable to cut the sleeve a little so that a crust forms on the meat. After an hour, the pork ham acquires a light golden brown crust.

After cooking, remove the pork ham baked with kiwi from the sleeve, slice it thinly and place it on a beautiful dish.

You can serve it to the holiday table with chopped fresh vegetables and herbs. Also, pork baked in the oven goes well with boiled potatoes, sprinkled with finely chopped herbs and grilled vegetables. If desired, the meat can be served with slices.

Grilled meat with pineapple and kiwi sauce 1. Squeeze the juice from the limes. 2. Cut the pork into pieces and marinate in juice with rosemary for 2-3 hours. 3. For the sauce, cut the pineapple and kiwi pulp into cubes and heat together with whiskey and sugar. 4. Remove the meat from the marinade, dry it slightly and fry on the grill...You will need: pork pulp - 800 g, limes - 10 pcs., rosemary - 1 teaspoon, salt - 1/2 teaspoon, For the sauce: pineapple - 1/4 pcs., kiwi - 1 pc., whiskey - 1 Art. spoon

Fruit salad with duck meat Peel the oranges, remove the membranes and cut into slices. Cut the grapes in half. Cut the kiwi into slices and the duck flesh into cubes. For the sauce, whisk mayonnaise with sugar, lemon juice and pepper. Before serving, stir the berries and fruits...You will need: oranges - 2 pcs., green seedless grapes - 400 g, kiwi - 3 pcs., boiled duck pulp - 400 g, mayonnaise - 1/2 cup, lemon juice - 1 tbsp. spoon, sugar - 1 tbsp. spoon, ground white pepper

Pork with kiwi sauce Peel the kiwi and onion and cut into cubes. Sauté the onion in oil. Add orange juice, sugar, wine and reduce. Season with salt, red and black pepper. Add kiwi and heat. Cut the meat into 8 portions, fry for 4 minutes on each side...You will need: kiwi - 3 pcs., onion - 2 pcs., butter - 1 tbsp. spoon, orange juice - 100 ml, sugar - 3 teaspoons, white wine - 6 tbsp. spoons, salt, black and red pepper, pork - 650 g, vegetable oil - 2 tbsp. spoons, broth - 250 ml, * sauce thickener...

Pork baked with kiwi Peel the kiwi and cut into slices. Mash some of the cloves into a homogeneous mass, mix it with basil. Make cuts in a piece of pork, place a piece of kiwi in them, rub the meat with the prepared mixture of kiwi and basil...You will need: pork pulp - 1 kg, kiwi - 4 pcs., chopped basil - 2 tbsp. spoons, ground black pepper, salt to taste

Meat with kiwi Cut one of the kiwis into slices. Mash the second kiwi into a puree. Make cuts 1-2 cm deep in the beef tenderloin. Place a slice of kiwi in each cut. Rub the meat with half of the kiwi puree, cover with cling film and leave to...You will need: salt and ground black pepper - to taste, veal pulp (tenderloin) - 1 kg, kiwi - 2 pcs.

Pork with kiwi sauce Rinse the pork, peel off the films, cut into 8 pieces, fry for 4-5 minutes on both sides in hot oil. Place in a heated bowl with a lid, add salt and pepper, heat through and place in a warm...You will need: pork - 600 g of pulp, vegetable oil for frying - 2 tbsp. spoons and sauce - 1 tbsp. spoon, ground black pepper, salt, parsley - 2 sprigs, kiwi - 3 pcs., onions - 2 heads, orange juice - 100 ml, sugar - 3 teaspoons, white wine - 6 ...

Veal baked with kiwi Rub the meat with salt and pepper. leave for at least an hour, covered with film. If possible, you can leave it overnight. Make pockets in the meat. Peel the kiwi and cut into half rings. Fill the pockets with it and place the rest on top of the meat. Mix oil with soy sauce...You will need: Veal - 1 kg, kiwi - 1 large fruit, salt, ground black pepper, 1 tbsp. vegetable oil, 1 tbsp. soy sauce

Lamb kebab in kiwi Place pieces of meat in the bowl where the lamb will be marinated (we prefer to fry lamb on the bone on a grill rather than on skewers, but in principle this is a matter of taste), squeeze out the kiwi, put onion rings (you can also grind them through a meat grinder), add spices for barbecue...You will need: for 1 kg of lamb, 1 kiwi, 1 onion, barbecue spices, 1 glass of carbonated mineral water

Crispy ribs with kiwi sauce Wash and dry the ribs. Divide into pieces. Sprinkle with grill seasoning, salt, ground black pepper, sprinkle with balsamic vinegar. Break the rosemary and dill sprigs. Mix everything well. Leave in a warm place for 2 hours (it is better to marinate in the evening or before leaving ...You will need: 1 kg of pork ribs, any seasoning for grilled pork, ground black pepper, 3 sprigs of fresh rosemary, 3 sprigs of dill, balsamic vinegar to taste, 200 g of vegetable oil for sauce, 3 pieces of large unripe kiwi, sugar to taste, salt, 2 onions...

Homemade meat 1 hour before cooking, marinate the pork: cut a piece of meat across the grain into layers 1 cm wide, add salt and pepper, add meat seasoning, ground cilantro, sprinkle everything with lemon juice, mix everything in a bowl and cover with a lid. At this time, peel the onions and...You will need: 1.5 tsp salt, 100 ml l champagne or dry wine, sprigs of dill and parsley, 500 g potatoes, 500 g. pork without fat, 1 lemon, 1 large onion, 4 tangerines, 1 orange, 1 kiwi, if available, 4 tbsp vegetable oil, 100 grams of hard cheese...

The recipe for “meat with kiwi in the oven” seemed strange to me at first - I don’t really like the combination of meat + fruit, but then I remembered and decided to try to cook it. It turned out very tasty, the dish was soft and juicy, and the kiwi added the right sourness to the dish.

Pork pockets in foil

For this recipe, you can take the following parts: neck, fillet, carbonate or ham. The main thing is that the pieces are homogeneous, without fat. To prepare the dish you need:

We cut the meat in such a way that we can make internal pockets, which can be done in two ways:

• if the piece is of small diameter (fillet), cut off a part of approximately 1 - 1 ½ cm and make an internal cut in the form of a pocket;
• if the main piece is large (ham or neck), it is enough to cut it into slices 1 cm thick and then fold them in half.

When the pork is sliced, peel the fruits, half of which (3 pieces) should be pureed using a fork or blender. The remaining 3 pieces are cut into circles. Salt and pepper each one, coat all sides with freshly prepared kiwi puree. Then, if the pieces of pork are large, put 2 - 3 slices of fruit on one side of each, and cover the other and fasten with toothpicks.

If the pieces of meat are small, place fruit slices inside the pockets and secure the holes with toothpicks.

Place a double sheet of foil and pork pockets on a baking sheet, cover with foil on top, and leave to marinate for at least three hours (more is possible). Bake in the oven at 200 degrees for about 40 minutes. If you want your pork to get a crispy crust, keep it under the grill for another 5 to 7 minutes.

Exotic beef

Meat with kiwi in the oven can also be prepared, or even better, from veal. For a piece of veal, weighing 1 kg. you'll need:

This dish is prepared from a whole piece, so it needs to be washed, cleaned of films, and dried with a towel. In several places, small cuts should be made with a sharp knife (no more than 1 1/2 cm in depth). Peel the fruit and cut into pieces (as desired). Leave half of one fruit, you will need it later. Fill each cut with kiwi pieces and rub with salt and pepper. Then make a puree from the remaining half of the fruit and rub it over the entire piece of veal.

Wrap it all in foil and leave to marinate for two hours. This is done to ensure that the meat is juicy and soft. Then cook your dish in a hot oven preheated to 200 degrees. If you have veal, then 1 hour is enough to bring it to readiness, and beef should be cooked for at least 1 ½ hours. From time to time, remove the kiwi meat and pour over the resulting juice; if you want a golden brown crust, just keep it without foil for 5 - 10 minutes under the grill.

Bon appetit!