Oven-Braised Meat in Its Own Juices
Tender, juicy and melt-in-the-mouth! Slowly braised meat with onions and aromatic spices makes an easy yet impressive meal for a family dinner or guests. Serve it with your favorite side dish.
Updated : 11 September, 2026
Easy
About 45 min.
Ingredients
800 grams
Pork
1
Onion
2
Laurel leaf
3
Kvapieji pipirai
1 tablespoon
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use beef, pork, lamb, chicken or turkey. Adjust or supplement the vegetables and seasonings according to your taste.
Step 2
Rinse the meat, pat it thoroughly dry and cut it into large serving-sized pieces.
Step 3
Peel the onion and cut it into half-rings. If you do not like onion, omit it or replace it with another vegetable, such as bell pepper.
Step 4
Place the meat in a bowl and add the sliced onion, meat seasoning, salt and ground black pepper. If the seasoning mixture already contains salt and pepper, add them carefully. Pour in a little lemon juice, if desired, mix thoroughly and leave to marinate for 10–20 minutes. If convenient, cover and marinate the meat overnight in the refrigerator.
Step 5
Transfer the meat and onion to a suitably sized ovenproof casserole dish or Dutch oven. Add the bay leaves and allspice berries. No additional oil is needed, as the meat will release juices while cooking.
Step 6
Cover the dish tightly with an ovenproof lid or foil and place it in an oven preheated to 340°F. Braise for approximately 1½–2 hours, or until the meat is very tender. Before serving, make sure beef, pork and lamb pieces have reached at least 145°F followed by a 3-minute rest, while chicken and turkey must reach at least 165°F.
Step 7
Leave the cooked meat to rest briefly, then transfer it to a serving dish, garnish with fresh herbs and serve with your preferred side dish.
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