So, first prepare all the ingredients. Wash meat, cut excess fat. Measure out all the spices. Wash the orange, grate the zest and squeeze the juice out of it. Clean the garlic and finely chop.

Take a mortar and well rastolchem the following marinade: coriander, cumin, black pepper, sweet wig, thyme, cloves, coarse salt, orange zest. I note that the author was provided some other proportions of pepper, namely, 1 tbsp black pepper and 1 tbsp of paprika, I've reduced the amount to 1 tsp, and wrote in the ingredients. How to add it - the choice is yours. It was enough for me.

Pour this dry mixture into a deep bowl, add the juice of 1 orange, vinegar, tomato ketchup and mix well. Then add garlic and again a well and carefully blend all the ingredients.

On a baking sheet (or table) vistream several layers of foil (about 5-6 layers) overlap inside and out. Put meat and marinade well lubricated. Tightly wrap the meat in foil. Now you can send the meat to marinate from one hour to one day. You can just put it in the oven.

And here the author proposes to do so: in a well-heated oven (220-230*) to supply meat for 15 minutes, then reduce temperature to 180* and bake for 1-1. 5 hours. And then lift the foil and give the meat is browned about 10 minutes. Thus the meat will be juicy and rosy. Highly recommend the cooking time to adjust under your oven and under the piece of meat that You take. After 1.5 hours the meat I was practically raw, I removed a few layers of foil on top, left a single layer and bake for 1.5 hours (do not worry, it is a feature of MY oven to do everything slowly!) So consider the necessary time and follow the process.

In the result, the meat turned out so soft, juicy and tender that to eat it was a pleasure! And of course this delicious marinade gives spice up the meat. Help yourself and Bon appetit!