Cooking beef in the oven

Beef is a product that occupies one of the leading positions in the culinary art.It is used to make soups, salads, and main dishes in all countries of the world, the only exception being India, where cows are considered sacred animals. Quite tasty and healthy beef baked in the oven.

Calorie baked beef is 177 kcal per 100 g of product. This figure is much lower than that of meat processed in other ways. For comparison, the calorie content of the stew is 232 kcal, boiled meat is 220 kcal, and the roast is 384 kcal per 100 g of the finished dish. That is why meat in the oven can be safely recommended to include in your diet for people who are forced to diet, as well as those who watch their weight.

At the same time, beef cooked in the oven retains all its beneficial properties, which are due to the high content of proteins, vitamins, essential micro-and macro elements.

Beef contains a high concentration of calcium, magnesium, as well as phosphorus, iron, sodium, potassium and zinc. The product contains quite a lot of vitamins A, C and all members of group B. This meat is recommended to be used for asthenia, impaired functioning of the heart and blood vessels, impaired vision and strengthening the musculoskeletal system.

Beef contains very little fat, so it is classified as a lean dietary product, recommended for people with diabetes, as well as all those who experience increased physical activity, including sports.

Baked beef is quickly absorbed by the body, and in full, and this is its special advantage over vegetable food, the use of which often causes fermentation and putrefactive processes in the intestine. Beef is an invaluable source of amino acids that become the main building material of all organs and systems in the body.

Before turning to the various options for cooking beef in the oven, you need to take into account several important nuances when baking meat products in one way or another.

Traditionally, the meat in the oven is cooked on a baking sheet, in foil, and also in the sleeve, pot or on the grill.

In order for the meat to be the most fragrant, tasty and juicy, you need to follow some rules.

1. Meat should be placed in the oven heated in advance to 200 g - in this mode, the squirrels immediately fold, and the whole surface of the product is “sealed”, so the juice remains inside the meat, so the finished dish is tender and very juicy.
2. Beef pulp will be nutritious and tender only if fresh meat with a light milky aroma is used to bake it, it is desirable that it has not previously been subjected to freezing. Preference should be given pieces with a minimum fat content - they have a dull reddish tint.
3. Before preparing the piece, rinse thoroughly and pat dry. It is best to use marinated meat - so it turns out more fragrant and piquant. Beef well softens vinegar, sour cream and tomato. The pieces must be cut strictly across the fibers - otherwise the finished dish will more likely resemble rubber and enjoy its taste is unlikely to work.

Separately, you should stop at the cooking time - it largely depends on the weight of the piece and the recipe used. But the average technology is approximately as follows:

• a piece weighing 1 kg is baked for about 2-2.5 hours at a temperature of 200 degrees;
• Beef weighing 500 g at an oven heating level of 180 degrees will be ready in 1.5 hours.

When working with food foil and cook sleeve for languishing in the oven, the following points should be kept in mind:

• pieces of beef weighing 500 g must be packed in foil as tightly as possible, otherwise the juice will begin to flow out and the meat will lose all its taste and rich smell;
• if the piece contains bones, they should not in any way stick out of the foil, otherwise you will not be able to avoid compromising the integrity of the packaging and deteriorating the quality of the finished dish;
• beef in the oven, as a rule, is baked in the sleeve without adding additional fat;
• if the recipe of preparation of a dish assumes the presence of a crust, then a quarter of an hour before full readiness it is worth opening all the foil.

Let us dwell on the most popular recipes for beef baked in the oven.

This is a traditional recipe, for its preparation, you need to purchase a piece of meat weighing about 1 kg and spices: paprika, ground black pepper, jira or mustard seeds, salt and any vegetable oil.

Meat must be thoroughly washed and placed on a sheet of parchment for baking, greased and rubbed with spices with edible salt, then wrapped in parchment, and then additionally wrapped with foil - just take two sheets, fixed crosswise.

The beef is sent to a pre-heated oven and kept at a maximum temperature (250 degrees) for about half an hour, after which the temperature is reduced to 15 degrees and stewed for about an hour.

This is a fairly popular dish, and few people know that in fact it has nothing to do with France. Traditional beef, cooked in the oven, was invented in Russia, and for the first time they began to cook it from tender veal with forest mushrooms and potatoes. The French later slightly modified this dish, adding leeks and bechamel to it.

Over time, the recipe was simplified, and now most of the meat is baked without mushrooms, and cream and cheese have replaced the sauce. Despite this, the beef comes out quite appetizing, fragrant and nutritious.

You will need beef, potatoes, onions, hard cheese, as well as sour cream and spicy salt.

The recipe is pretty simple. To begin with, beef should be cut into slices across the grain, then beat off each piece, salt and season with your favorite spices. The potatoes are cut into small plates, and the onions are chopped into rings. Cheese tinder on a coarse grater and combine with sour cream.

All products should be placed in a special form for baking, while the sequence of layers can be any, although traditionally put the first potato - it must be salted, then the meat goes, it is covered with onion and sprinkled with sour cream and cheese sauce. Meat with potatoes is placed in a hot oven and held for about an hour at a temperature of 180-200 degrees.

Beef is often combined with prunes. It can be said that such a “duet” is considered to be a classic, while the ready-made dish not only has an excellent taste and delicate flavor, but also has an exceptional utility. There are many ways of cooking: products are baked in pieces in clay pots, made into medallions, rolled up in thin rolls or stuffed with prunes in large pieces of beef.

You will need:

• meat;
• carrot;
• bow;
• garlic;
• prunes;
• salt and seasonings.

Prunes should be steamed with boiling water in advance and allowed to stand for 10-15 minutes - it will become soft and fragrant, after that the water is drained and the dried fruits are cut into layers. Garlic is passed through a press, and carrots are chopped into small straws. Onions cut into half rings and finely chop the greens.

To prepare an appetizing dinner in a cleaned and washed piece of meat, deep cuts are formed and prunes are put in the resulting "pockets", as well as carrots and garlic circles. The meat is rubbed with vegetable oil, then with salt and pepper and other spices to taste.

After that, on the foil it is necessary to crush the onions with any fresh greens, put a piece of beef on it, and also cover them with onions on top, tightly wrap with food foil and leave to bake in a hot oven for one hour.

Chopped beef patties come out quite appetizing, and in the oven they turn out to be especially tasty and nourishing.

Beef is thoroughly washed and rubbed, and then chopped into small pieces, the onion must also be cut into 5-6 pieces. All components should be grind through a meat grinder with a large sieve along with boiled rice. In the resulting mass add the egg and salt with spices, knead and give the resulting minced to stand for a while.

After 20-30 minutes, cutlets are formed from the resulting mass, they are rolled in breadcrumbs and spread on a baking sheet covered with baking paper. Cutlets bake in the oven for about 50-70 minutes at a temperature of 190-200 degrees.

American-style steak is an incredibly appetizing dish that will not leave anyone indifferent. This is perhaps the cult dish of national cuisine of the United States. Many believe that steaks are fried in a pan, but they are truly delicious in the oven.

It is very important to prepare the right marinade, for it mix olive oil and soy sauce. The prepared pieces of meat are thus kept in this composition for about 2-3 hours. Pickled meat should be slightly wetted with a towel and fry on a small amount of oil - it is enough to hold it on the fire for a couple of minutes on both sides, then the salted pieces are salted and sprinkled with pepper to taste.

Prepared beef is placed in the oven and adjusted to the required condition, and the processing time directly depends on what kind of dish you want to get: if you like the steaks of medium roast, then 25 minutes is enough, if you prefer meat with blood you can pull out beef after 10 minutes.

The main feature of the dish is its sauce. To make a spicy seasoning, the marinade remains are evaporated in a frying pan until only half of the volume is left, after which a little thyme, a spoon of cherry plum and a little butter are added. All you need to mix to obtain a homogeneous consistency and pour it into the dish to the steak.

Unfortunately, the spring type of meat is not always fully reflects its taste properties. If you got too hard a piece, then you can use regular lard to soften it. To do this, it is cut into thin strips and stuffed with a piece of meat. Under the influence of high temperature, the fat begins to melt, and even the driest beef becomes juicy and fragrant.

This technique has long been known to cooks who have to work with the meat of an old animal.

Cooking beef is an art, however, even inexperienced housewives can master it. Experienced chefs assure that the main secret of successful meat is a good marinade. It was he who gives the meat dish a rich flavor and spicy aroma. Sometimes, in order to get an appetizing dinner, it is enough just to marinate the beef well, and then bake it. In this case, with a minimum of trouble, you get the maximum of good taste.

Consider the best marinades for beef.

To prepare it you need:

• 3 spoons of soy sauce;
• 1 spoon of vegetable oil;
• 2-3 bulbs;
• paprika, pepper, salt to taste.

The onion should be crushed in a kitchen blender to a mushy mass, then mixed with sunflower or olive oil and sauce, season with salt and spices. In the resulting composition, the meat is kept for about half an hour, placed in a bag and baked.

This marinade is made from chopped fresh garlic, which is mixed with chopped dill or basil, salt and a dry mixture of peppers. All ingredients combine and coat a whole piece of meat, stand for a couple of hours, and send to bake.

5 tablespoons of mustard is mixed with 2 tablespoons of mayonnaise, salt and pepper added. In the resulting brine, the meat is aged from 30 to 60 minutes.

Options marinade set. In any case, it is selected on the basis of individual gastronomic tastes and a set of available products. You can safely add other components: honey, sugar, citrus juice or tomato - each time you get a new original taste.

How to cook a juicy beef in the oven, see the next video.