Recipes of veal baked in the oven

Veal is the meat of young animals, mostly male calves from dairy herds.These are especially tender and immature muscles, which have unsurpassed taste qualities, therefore this meat is more expensive than ordinary beef. There are many famous recipes using veal, as you can cook an amazing dish in the oven.

Veal tenderloin should be fresh so that a delicious dish in the oven can be cooked from it. It can be on the bone or a large piece, well suited for roasting brisket, pulp or fillet of any other part of the calf. Calves are assessed according to their age and weight. Meat is also classified according to how the animal was raised - dairy or grain. The difference between the product obtained from different feeding calves is noticeable. Dairy ones have a flesh that is distinguished by a light pink shade, it is finely textured. Meat of fed calves on grain is darker and fatter in color.

Many consider veal as a delicacy, hence the high cost. Before use, the product must be washed, dried, properly cut and rub with spices. Veal has fewer calories and fat than adult cattle meat. It is rich in protein, zinc and vitamins of group B. Such a product should be stored in the cold. Cut meat into pieces should be used within one or two days. Frozen product, if it is frozen, properly packaged and stored at -17 ° C and below, may lie an indefinite amount of time and will not deteriorate.

Very tasty is the meat of a young calf in the oven, baked in foil, it turns out juicy and soft. You can cook chops in the same way, bake the product with vegetables in a sleeve. Veal is, as a rule, the meat of a young cow, which is less than four months old. Therefore, it is gentle, but also contains less fat. It has a light aroma and subtle taste. When choosing a sauce, it is often recommended to choose with a strong aroma that will complement the dish.

There are two main methods of cooking veal - dry and wet. Dry cooking methods include roasting in the oven, grill or grill. They are suitable for more tender cuts, such as leg pulp, chops. The wet cooking method is stewing for a long period of time. This is used to treat stiffer cuts of meat, in which the fibers are dense and require long-term thermal effects.

Specific recipes and suggestions on how to serve this meat can be found in cookbooks. Experts recommend cooking it at an average temperature that is 160 ° F or 71 ° C. If you want to get a sauce with a sweetish taste, you can take fresh tomatoes and make tomato paste from them. For extra flavor, use cream or mushrooms, which can also be added before serving on top of veal. Tomato sauce is always well suited to the product, especially if garlic and seasonings are added to it.

It is very good to pickle meat in lemon juice, bake it with rosemary. This recipe is less calorie, you only need to lay the slightly roasted meat in foil, wrap it and put it in the oven. You can put pieces of meat on a baking sheet, and at the end of cooking sprinkle them with grated hard cheese. Chop can be made tasty and tender, if you do not use the ribbed side of the kitchen hammer. The meat, which, before it is removed in the oven, was rolled in flour and fried over high heat, keep all the juices in it. In the oven, you can bake veal with vegetables, laying layers, or you can take a sleeve and put in it a prepared mixture.

Each housewife can cook a delicious dish with potatoes or beef stew with vegetables. You will need to prepare the meat, that is, mash it, clean the veins of fat, if any. How to cook - in whole or in sliced ​​form, each housewife decides for herself, but it is worth understanding that the cooking time for individual pieces is much less. The easiest way to make a great baked piece of veal in the oven should be considered in more detail.

1. You must take the meat, salt and pepper. Turn on the oven, move the rack on the top shelf, the highest, which is. The oven is heated for twenty minutes, until it is well warmed up, because putting meat in the cold is not the most attractive option, because it can become tough.
2. They take a cast-iron skillet, heat it on the hob and fry the meat for each side for a minute. As a result, it should be covered with a golden crust, which will play the role of a deterrent barrier for the juice inside.
3. Now, together with a frying pan, put a piece of veal in a preheated oven. It will be enough for ten minutes to meat reached the necessary condition.

Important! An hour before cooking, the meat must be removed from the refrigerator so that it becomes room temperature. Because of this, it is evenly fried. No need to salt the veal in advance, otherwise it will lose all its juices.

Can be made in the oven main dish to the table. This will require the following ingredients:

• meat;
• 2 tablespoons of vegetable oil;
• potato;
• 2 tablespoons of salt;
• 2 tablespoons of ground black pepper;
• greenery;
• bow;
• carrot.

First of all, turn on the oven, which should warm up to +200 degrees Celsius. In a cast iron skillet, heat up some sunflower oil. Meat is washed and removed fat, dried, cut into thin strips, roll in flour and spread on boiling oil. When it is ready, remove on a baking sheet, and on the same pan fry grated carrots, which we then combine with meat. Now clean and mode half rings onions, add to the baking sheet, salt and pepper.

Putting potatoes, cut into small cubes. Remove all this in the oven and torment for half an hour. We take out and check the meat for readiness. If it is juicy and tender, it's time to take out. Sprinkle all chopped greens and can be put in a serving bowl on the table.

Roasted steak in the oven is no less appetizing than if it was grilled, you just need to follow the recommendations of professional chefs. As always, veal is fried on high heat, on each side takes an average of 1 minute. Before you start frying, the meat should lie warm, it should be seasoned with a spice oil, or you can marinate in soy sauce. After the veal, remove excess fat, make several vertical cuts along the edges.

Put a solid piece in a metal container, it is better if it is a cast-iron frying pan with high walls without a handle. Set the dishes on the top shelf in the oven preheated to +200 degrees. You can remove the meat in foil, put inside a sprig of rosemary and other seasonings, for example, chopped garlic.

The juiciness and softness of veal is largely dependent on the cooking time and the temperature at which it roasts in the oven. Experienced chefs use marinades or soak the meat in milk for several hours, so they achieve the necessary juiciness and tenderness of the finished product. It should be understood that the stronger and longer the temperature affects the veal, the harder and drier it becomes.The restaurants serve a dish of varying degrees of roasting, much depends on the client's taste, someone loves well-done steak, and someone with blood.

Of course, juiciness can be achieved if you pre-fry meat on high heat, so that the top layer does not release internal fat. Excellent foil, inside which the meat continues to boil in its own juice. This is one of the best options for making a tasty dish in the oven. In the absence of foil, you can take a special package. As for the marinade, the following recipe should be used for beef. Blender in a bowl whip soy sauce, honey and garlic. Coat the meat and leave it in the fridge overnight.

Learn more about how to cook veal in the oven, you will learn from the following video.