Cooking beef only at first glance seems complicated, in fact, for a significant part of the time, everything happens by itself. Choose the part of the meat carcass that will be perfectly baked, for example: the hip part, shoulder blade, pulp. A very good dish will be made from marbled beef. It has a slightly different consistency, percentage of fat content and a slightly different taste.
Preparation for cooking
Two hours before cooking, beef is removed from the refrigerator, closed with a bowl (or something else) and left to warm to room temperature. If the meat is cooked immediately, then it is wrapped in several layers of cling film, and dipped in water (50 ° C) for 30 minutes.
Technology
Before being sent to the oven, a dry piece of beef is rubbed with a mixture of salt and black pepper, and left to lie for 7-8 minutes. This will help the spices to spread well over the surface of the meat. You can do it differently, place the product for half an hour in a marinade with lemon juice, thyme, basil, zest and olive oil.
What is needed
All meat spices are suitable for beef, but the ideal option is to simply grate it with sea salt and freshly ground black pepper. Perhaps nothing more is needed. Wrap in foil or place in a special sleeve for cooking in the oven, add a little butter, which will give excellent tenderness and make it simply unforgettable.
How much and how to cook, at what temperature
Cooking time depends on the thickness of the meat pieces. Please note that thinly sliced meat will not turn out juicy, so I advise you to cook in a whole piece. The average oven temperature is 180-200 degrees. So that the beef does not lose its juiciness, first rub it with salt and spices.
Calorie baked beef according to different recipes
Oven-baked beef is good. All nutrients are stored in it.
Nutritional value according to different recipes:
| Baked beef | Calories, kcal | Fats, g | Proteins, g | Carbohydrates, g |
|---|---|---|---|---|
| - in foil | 208 | 12,2 | 24,1 | 0,4 |
| - in the sleeve | 164 | 13,1 | 21,6 | 0,9 |
| - French | 190 | 11,9 | 17,1 | 2,1 |
| - marble | 215 | 15,0 | 20,4 | 1,5 |
Juicy and soft beef in foil
The easiest of all known methods of cooking at home. To make the meat juicy and tender, rub it with spices, wrap it in foil, adding a piece of butter.
- beef pulp 1000 g
- butter 100 g
- Wash a piece of meat, dry, grate with salt and black pepper.
- Put whole on a sheet of foil, add butter, tightly wrap.
- Send in an oven warmed up to 180 degrees and you can do other things.
- After 1.5 hours, the dish is ready.
Wet meat for baking is not suitable, since during cooking it often acquires a not very pleasant smell. Therefore, it must be dried with paper towels.
Bake beef in the sleeve with a whole piece
Beef perceives spices and aromatic herbs well, baking for 60 minutes. It is imperative not to overdo it in the oven. And a piece of butter added at the beginning of cooking will make the lean product even more tender.
- 1 kg of beef;
- 60-70 g butter.
Ingredients for Marinade:
- 1 lemon;
- 5 branches of green basil + thyme;
- 45-50 ml of refined oil;
- salt and black pepper to taste.
- Remove the zest from the lemon with a grater, squeeze the juice from the peeled pulp.
- Cook the marinade in a deep container, combining the oil with zest, lemon juice and herbs.
- Put the whole meat piece in the marinade, mix, leave to soak for 30-40 minutes.
- Turn on the oven by setting the temperature to 180 ° C.
- Put meat in a special sleeve for cooking, put butter on top, fasten the edges of the sleeve and send to bake for 60 minutes.
- Remove the baked dish from the sleeve, cut in portions, pour over the sauce.
You don’t have to be wise with the sauce, everything is elementary - it is the meat juice that stood out during cooking, and the piece of oil added at the right time will make it silky and soft.
How to bake marbled beef
Marbled beef is perfect for beginner chefs. Even if you keep it in the oven, it still does not work dry. It acquires softness and juiciness due to layers of fat, which, when cooked, melt and fill with juice.
- marbled beef (1.5 kg);
- 30-40 ml of refined oil;
- 0.5 ml chicken broth;
- salt + pepper to taste;
- 1 hot chili pepper;
- 3 slices of garlic;
- 50-70 g butter;
- to taste thyme + rosemary.
Sauce Ingredients:
- ground black pepper to taste;
- 50 g butter;
- 60 ml of soy sauce;
- 20 ml oyster sauce.
- Cut off excess fat from a piece of beef, then grease with refined oil, season. If the piece is wet, be sure to dry it with a paper towel before oiling.
- Fry the meat in a hot dry skillet. Oil is not needed, as beef is pre-lubricated.
- While the steak in the pan is browned, chop coarsely spiced greens.
- Cut the chili into three parts, flatten the garlic with the flat side of the knife.
- Place spicy greens, garlic, chili, fried meat in a form with high sides. Pour in the broth, put the oil.
- Tighten the form with foil and send to the oven, heated to 180 degrees. Cook 40-45 minutes.
- Remove the dish from the cabinet, remove the foil and pour over the broth. Then increase the temperature to 220 degrees and leave for another 20 minutes. During this time, it will brown.
- While the meat is in the oven, prepare the dressing: warm the black pepper in a dry frying pan, put the oil, then the oyster and soy sauce. Evaporate the liquid a little.
- Before serving, cut the beef, garnish with fresh herbs, pour the sauce. Submit at your discretion adjika or tomato sauce.
Such meat can be made the main course gala dinner. Submit to him a light side dish, vegetable salad, a bottle of red dry wine. If the program has complex salads, various snacks, then this meat can be fed 5-6 people.
French beef
For lovers meat in french I picked up a recipe that is absolutely safe for health. It is necessary to lightly brown the meat, beaten and breaded in flour, in a hot pan, then bring to readiness in the oven, topping with onion rings, mushrooms, and pouring on sour cream sauce.
- 1 kg of porkless beef;
- 6 champignons;
- 2 onions;
- 3 tomatoes;
- 100 g of grated cheese.
Sauce Ingredients:
- 100 g of sour cream;
- 100 g feta cheese or feta;
- to taste the spices.
- Cut the meat ingredient into plates, beat, grease with mustard a little, breaded in flour and fry. Fry each side for about 20-30 seconds. Salt after frying.
- For the sauce, knead the feta cheese, pour in the sour cream and favorite spices.
- Put a layer of chopped onion in the mold. Put meat on it, fried champignons and slices of tomatoes. Pour in the sauce. Sprinkle with grated cheese on top. Cook in the oven for half an hour.
Add to your taste olives, apples, lemon or pineapple slices.
The benefits and harms of baked beef
The benefits and harms of baked beef depend on the recipe and the quality of the products that are required for cooking. Buying meat from trusted manufacturers and cutting off excess fat will help to avoid trouble.
| Benefit | Harm |
|---|---|
| Valuable amino acids are present in beef that can only be ingested with food. | Raising the level of "bad" cholesterol. |
| It contains a maximum of super-useful vitamin D, the entire group of vitamin B, iron, phosphorus, potassium, iodine, zinc. | With excessive consumption, problems with the liver, thyroid and the development of atherosclerosis can occur. |
| There are substances that enhance the production of digestive juice, which facilitates the work of the digestive tract. | For the treatment and growth of animals, antibiotics and hormones are used. After heat exposure, all substances that are introduced to animals are stored and enter the human body. |
| In ordinary beef there is practically no fatty inclusions. For people who want to reduce their fat intake, this is the best choice. | Excessive cortisol is the main cause of excess weight. This hormone is formed in the carcass of an animal during slaughter. |
Useful Tips
To prepare a win-win baked piece of beef, you need to successfully buy it. Select products from verified manufacturers, read the label on which information about the manufacturer, nutritional value, date of manufacture, weight and shelf life should be present.
As for marbled beef, dry aging is certainly better for it. But in our butcher shops more often comes across wet aging product. It is also good and tasty, so do not put the packaging aside if it contains meat juice.
A good piece of regular lean beef, to taste the spice, a little butter and 60 minutes in the oven is all that is needed to prepare a juicy and soft dish.
Loading ...
