How to bake beef in a sleeve. Beef baked in the sleeve.

Sometimes you really want to pamper your household with a delicious and gourmet dinner or a royal lunch. Meat dishes, especially beef, cooked in the oven are ideal for special occasions and every day. The meat is juicy, tender, aromatic and very soft. Oven-baked beef will please everyone without exception. Choose the right recipe and don’t forget about the marinade, and special seasonings will add a piquant aroma to the dish.

Before you start cooking beef, you should prepare your food and utensils. To do this, follow some rules:

• It is best to choose chilled or fresh beef, since frozen meat loses not only nutrients, but also taste;
• the beef must have a pinkish tint and fewer veins - then the baked meat will be more tender;
• you can bake beef in the oven on a baking sheet, in foil or in a sleeve;
• It is advisable to use special, heat-resistant dishes: baking sheet, glass containers, roasting pans;
• All products should be thoroughly washed and dried; you can use paper towels for this.

Cooking tender meat in the sleeve

Perhaps every housewife is interested in the question: “How long to bake beef in the oven?” To ensure that the meat is well-fried and juicy, it must be baked for at least two hours. If you want the beef to simmer in its own juices, then it is best to use a baking sleeve.

Compound:

• chilled beef - 1 kg;
• olive oil - 5 tbsp. l.;
• garlic cloves;
• soy sauce - 5 tbsp. l.;
• pepper mixture;
• seasonings;
• salt.

Preparation:

Spicy beef in foil

If you want to cook juicy beef that will have a spicy taste and aroma, then try baking it in the oven in foil. When baking beef in foil, keep in mind one small nuance: be sure to pour water onto the baking sheet. Due to the evaporation of water, the meat will be juicy and tender. Many housewives are probably interested in how long to bake beef in the oven in foil? It takes about 1-1.5 hours to prepare. The readiness of the dish will be indicated by the blackened edges of the foil.

Compound:

• chilled beef;
• seasoning;
• fresh greens;
• salt;
• carrot;
• onion;
• garlic cloves.

Preparation:

Beef with vegetables

You can cook beef with any vegetable side dish. The following vegetables can be used to prepare this dish:

• zucchini;
• eggplant;
• tomatoes;
• bell pepper;
• celery;
• carrot.

In terms of baking method, this recipe is similar to cooking beef and potatoes. Only in this case, the vegetables need to be cut into small cubes or rings. And to give the meat a piquant aroma, try pre-marinating the beef, for example, in wine.

Experienced chefs are happy to share their secrets and little tricks on how to bake tender and juicy beef in the oven:

• It is best to choose only young meat, which has a pinkish tint. Under no circumstances should you eat beef that has an unpleasant odor.
• Beef must be washed and dried thoroughly.
• To ensure that the meat has a tender and juicy taste, it is best to pre-marinate it for 2-3 hours. Choose the marinade to your taste.
• The more onions, the juicier the meat. The onion must be cut into large rings or half rings and laid out in a thick layer, which in appearance resembles a pillow.
• Beef goes well with various seasonings: basil, saffron, oregano, cinnamon, paprika, suneli hops, sesame, soy, etc.
• To give the meat an exquisite taste, make small longitudinal cuts and insert cloves of garlic.
• The finished dish must be seasoned with fresh herbs: beef goes well with basil, parsley and lettuce.
• If you want to bake meat in its own juices, then use a sleeve or foil, just seal the edges tightly so that the juice does not leak onto the baking sheet.
• The optimal baking time for beef is 1.5-2 hours.
• If you preheat the oven to 400°, the beef will cook well within 40 minutes.

Ingredients :

1 kg. beef,

5 tbsp. l. vegetable oil,

2 tsp. Provençal herbs, or a mixture of your favorite herbs,

2 tbsp. mustard,

salt, pepper - to taste.

In pieces, it turns out very soft thanks to the simple marinade. This is what I use to cook most meat dishes! Labor costs and food consumed are minimal, and the meat melts in your mouth. All your guests will definitely ask for the recipe for such wonderful meat.

Few people bother with beef because of the cooking time and toughness of the meat, unlike pork. But I assure you, meat prepared this way is very juicy and soft. And it’s good both hot and cold as cold cuts.

I prefer to bake the meat in a sleeve and in pieces, which is why it turns out dry, without excess mayonnaise. And what’s important is that you don’t have to scrub the baking sheet after it and spend a lot of time on preparation and cooking.

Phew, well, I think I’ve described all the benefits, now all that remains is to imagine the aroma spreading throughout the entire apartment and beyond)

Useful tips

Everyone knows that you need to know how to cook meat. And for this you need to know not only about this, but also about some secrets of proper cooking of beef - then everything will work out!

1. The key to a delicious dish is good meat. You should not buy frozen beef or a piece of meat with different colors. A strange smell is also a reason to refuse the purchase. You need to take chilled pieces of meat of a dull red color;
2. In addition to soy marinade, red wine, tomato paste, vinegar, sour cream can soften beef (since beef is lean meat, it is better to use it rather than kefir);
3. Before cooking, the meat must be cleaned of films, tendons, damage and be sure to wash under running water and dry with paper towels;
4. If meat is cooked in slices, then the method is very important. Beef should be cut only across the grain, otherwise the pieces will fall apart during baking;
5. On average, 1 kilogram of beef requires 2 hours of baking at 200 degrees;
6. If it is clear that the meat is a little dry, then you can correct the situation by generously anointing it with mustard and leaving it in the refrigerator overnight. This will also add flavor;
7. In order for the finished dish to have a golden brown crust, 10-15 minutes before the end of baking, the sleeve must be carefully cut (so as not to get burned by the steam) and left like that;
8. If a dish is left over after a meal, there is no reason to reheat it later. Beef baked in a sleeve in any way is very tasty when cold - as an appetizer, filling for sandwiches or other fast food, an ingredient in meat salads, etc.

Bon appetit!

Bake the beef in a sleeve in a piece:

1. Prepare the marinade: pour vegetable oil into a small container,

add Provençal herbs, or a mixture of your favorite herbs. Salt and pepper to taste.

Add mustard and mix everything.

The main task of the sleeve is to retain as much juice as possible in the finished meat, which is why pork neck, lean beef and chicken fillet turn out surprisingly tasty and juicy. In the recipes below, we will look at several ways to bake beef in a sleeve in the oven.

Beef in a sleeve in the oven in pieces - recipe

Any meat can be complemented by an assortment of fresh herbs, from which you can prepare a surprisingly aromatic marinade, or take a shortcut and simply bake the meat with herbs in one sleeve. Thanks to the sleeve, the meat can retain not only all its juiciness, but also be filled with the aroma of all the additives that you decide to choose.

Ingredients:

• beef tenderloin - 2.2 kg;
• - 35 ml;
• sea ​​salt - 1 1/2 tbsp. spoons;
• rosemary sprigs - 10 pcs.;
• tarragon sprigs - 10 pcs.

Preparation

Pre-preparing the meat before baking is simple: dry the piece, brush it with oil and sprinkle with coarse sea salt. Add some freshly ground pepper. Take kitchen twine and tie it across a piece of tenderloin in segments along the entire length. This simple procedure will help the meat retain its shape during baking and retain the herbs. Insert the rosemary and tarragon sprigs and then place the beef in the sleeve. Leave the meat in the oven at 135 degrees for an hour and a half. At the end you will get a piece with a medium rare degree of roasting.

Baked beef in a sleeve in the oven

For those who prefer more fried meat, we recommend baking boiled pork from beef pulp. The finished dish can be served hot or left until completely cooled, then cut and placed on sandwiches or in addition to cold cuts.

Ingredients:

• carrots - 85 g;
• sprigs of rosemary, thyme - 3 pcs.;
• garlic - 6 cloves;
• beef pulp - 1.4 kg;
• olive oil.

Preparation

After rinsing a piece of beef, dry it and generously pour oil over it. Rub the meat with salt and make several deep but small holes using a thin knife. Place carrot sticks, garlic cloves and herbs into the holes. If you want spicy boiled pork, then add slices of hot chili pepper. Place the prepared meat in a sleeve and place in the oven for 1 hour 20 minutes. Remove the finished meat and let stand for 10 minutes before slicing.

Beef with vegetables in a sleeve in the oven

Ingredients:

• beef pulp - 1.3 kg;
• garlic - 4 cloves;
• — 115 ml;
• onions - 95 g;
• sweet pepper - 135 g;
• zucchini - 135 g;
• rosemary sprigs - 3 pcs.;
• sweet mustard - 1 tbsp. spoon.

Preparation

Grind the garlic cloves into a paste with a good pinch of salt. Mix garlic paste with mustard and rub the mixture onto a piece of beef. Cut the vegetables into cubes of equal size, sprinkle them with oil, salt and place in the sleeve along with the meat. Pour in the beef broth and secure the bag with clips. Bake the meat for an hour at 175 degrees, then cut the sleeve and raise the temperature to 220 degrees for 10 minutes until the piece is browned.

Ingredients:

Preparation

Make a cut right in the center of the piece.
Using a blender, beat the sausages with olives, citrus juice, oil, tomatoes and herbs with garlic. Fill the cut with the resulting paste and secure with skewers. Generously salt the outside of the piece and place in the sleeve along with the potato slices and bay leaves. How long to bake beef in the oven in a sleeve? Approximately 4 hours at 160 degrees. Beef baked in the sleeve.
Recipes. How to bake meat in foil so that it becomes a table decoration and a gastronomic joy for eaters.

Cooking beef can easily be called a test of a chef's professional suitability. Making this meat soft and juicy is not an easy task, so many housewives prefer not to mess with it or use it only in two forms - brisket with bone for soup and sirloin for minced meat.

However, if you know a few secrets, then even from not very high-quality beef you can get a great dish. And today Passion.ru will tell you how to bake meat in foil so that it becomes a table decoration and a gastronomic joy for eaters.

1. Before wrapping a large piece of beef in foil, rub it with a mixture of aromatic herbs, spices and olive oil and quickly sear on all sides in a hot, dry frying pan. This way you will “seal” all the juices and it will turn out juicy. If you previously marinated the beef, then there is no need to fry it.

2. Calculate the cooking time for beef in foil, based on the fact that at a temperature of 220 degrees it takes 1 hour 15 minutes for each kilogram of meat.

3. Only complete sealing of the foil will provide you with excellent results. Therefore, if you accidentally pierce the foil while wrapping the beef, be sure to pack the meat in another sheet. Otherwise, the meat juice will leak out, and the beef will turn out dry and tasteless.

4. There is an opinion that beef should not be salted before baking, since all the juices supposedly leave it. However, as practice shows, this is only true for frying meat, and if you cook it in foil, then feel free to add salt, it won’t make it any worse.

5. If you think the cooked beef might be dry, fill it with lard and garlic and wrap it in strips of bacon. In this case, the meat will be more tender and juicy. The main thing is to cook it at a temperature of 190 degrees, otherwise the bacon will simply burn even in foil.

6. For baking in foil, it is best to use tenderloin, shoulder, brisket and thick edge.

7. When choosing beef in a store or market, never buy a piece with yellowish streaks - they signal that the beef is old and, therefore, tough.

Beef in foil with prunes

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