Beef in foil in the oven is a wonderful, surprising and amazingly tasty dish, both for a festive feast and for everyday use. There are a huge number of cooking recipes. We present to your attention the most interesting and appetizing ones.
Beef is an integral component in the diet after poultry. It contains a large number of useful microelements, and per hundred grams of meat there are 18 g of proteins. Baked beef is considered a very healthy food, since during such heat treatment many beneficial properties and qualities are not lost.
You can use different types of meat ingredients: be it chops, steaks, whole pieces of meat, finely chopped pieces, minced meat, etc. The method of cooking in foil is notable for the fact that the dishes are juicy, aromatic, low-fat and nutritious.
It is important that you can cook with the addition of various vegetables, sauces, marinades, vary the ingredients so that in the end you get a new, unique dish with a unique taste every time.
How long to bake beef?
Cooking time in foil depends on factors such as: size of pieces of meat, temperature, additional ingredients. At high temperatures (250 degrees), 1 kilogram of beef will bake for about 1-1.5 hours. At a temperature of 150-160 degrees, the holding time of the product in the oven will increase to 2 hours.
The readiness of the baked food can be determined by the edges of the foil sheets, which begin to turn black from the burning meat juice.
You can also pierce a piece with a knife - the juice flowing out at the puncture site should be transparent and colorless.
What benefits or harms does beef stewed in foil have?
Baking has always been a priority when it comes to diets and healthy eating. With this method of heat treatment, the addition of fats is not required - the products are cooked in their own juice.
If you bake beef in foil, the beneficial properties, moisture and taste of the original product are preserved as much as possible. This diet is suitable for those who want to lose weight and build muscle.
Do not forget that eating meat is not recommended for people with diseases of the gastrointestinal tract, duodenum and liver, since digesting meat products creates a large load on the stomach and digestive system.
Appetizing beef, baked in a marinade.
If you want to treat your guests to an atypical and delicious dish, then you can bake the beef in the oven in a piece in foil. Guests at any holiday will enjoy this dish because it looks unusual and also has a wonderful, excellent taste!
So, for preparation you will need:
- Chilled veal fillet 1 kg.
- 4 things. clove of garlic
- Seasonings: paprika, oregano, rosemary, ground black pepper,
- Carrots 2 pcs.
- Lemon juice 4-5 teaspoons
- Soy sauce 50 ml.
- Olive oil 50 gr.
Baking technology.
Rinse the meat, remove the films, dry with a paper towel, rub with a mixture of seasonings and salt.
Crush the garlic with a garlic press, mix with olive oil, lemon juice, salt and ground pepper. Coat the fillets well with the sauce and leave to marinate for about 1-1.5 hours at room temperature.
Peel the carrots and cut into thin half-circles.
Make cuts on a piece of meat, tuck carrot slices and garlic into them.
Loosely wrap our workpiece in a metallized sheet and place in the oven for 1 hour. Baking temperature 200-220 degrees.
How to cook a unique steak?
Steak is an atypical dish for Russian cuisine; often many housewives do not undertake to cook it at home, considering it a rather complicated process. However, we hasten to assure you that it will not be difficult!
And although it is more correct to cook a steak over an open fire, nevertheless, a beef steak in the oven in foil turns out fantastically tasty!
What you will need for this:
- Beef pulp 1 kg
- Tomatoes 4 pieces
- Vegetable oil 6 tbsp. spoons
- Salt, black pepper, basil, rosemary (to taste)
Wash the pulp, let dry and cut into pieces 2 cm thick across the grain.
Heat oil in a frying pan and fry the meat for 10 minutes.
In a small container, combine salt, spices and oil, and grease the pieces with the resulting sauce. For convenience, you can use a brush.
Wash the tomatoes and cut into slices.
Place foil on a baking sheet, grease with vegetable fat, place steaks, and place tomato slices on top. Carefully wrap everything so that liquid does not leak out and bake at 200C for 30 minutes.
Beef on the bone in the oven in foil can be prepared according to the recipe described above. The only point is that the entrecotes do not need to be pre-fried in a frying pan, but this will increase the baking time in the oven - you need to cook for about 1 hour.
Amazing veal with potatoes, mushrooms and herbs
Meat baked in foil is very tasty! And if you add mushrooms and potatoes, and decorate with spices, the dish will sparkle with new bright colors, and, undoubtedly, will not leave anyone indifferent!
- Veal pulp 1 kilogram
- Potatoes 14 pieces
- Carrots 2 pieces
- Onions 2 pieces
- Champignons 400 gr.
- Vegetable oil
- Sour cream 75 gr.
- Hard cheese 100 gr.
- Table vinegar 15 gr.
- Salt, pepper, ground coriander
- Large bell pepper 1 pc.
Technology
Peel the pulp from the films, remove the veins, cut into slices 2-3 cm thick.
Peel potatoes, mushrooms and carrots and cut into cubes.
Remove the core and seeds of the pepper and cut into thin strips.
In a small bowl, combine vinegar, salt, spices and sour cream, mix the resulting sauce with pieces of beef pulp and let it brew for 1 hour.
Line a heat-resistant glass or ceramic container with a foil sheet, lay out all the products, and sprinkle chopped white onion rings on top. Cover with another sheet and bake in the oven at 200C for one hour. 
Vegetables and veal are delicious!
If you are on a diet or just a big fan of vegetables, this recipe is quite suitable for you. Beef meat, together with vegetables, is perfectly absorbed by the body, promotes weight loss and enriches the body with fiber and vitamins. 
Required ingredients:
- Beef neck or tenderloin 300 gr.
- 4 small zucchini
- 4 potatoes
- 2 onions
- 100 gr. Low-fat sour cream
- Salt, pepper, herbs
Cut the tenderloin into small cubes.
Cut the potatoes and zucchini into slices, chop the onion and grate the carrots on a medium grater.
Mix all the products and place in a bowl, season with sour cream, spices and salt, leave to set in the refrigerator for two hours.
Cover a heat-resistant dish with a metallized sheet, place the food on it, cover with another sheet and bake for one hour at 180C.
Finely chop the greens and decorate the dish before serving.
A wonderful appetizer of minced meat and zucchini
This dish is quite easy to prepare and is perfect for a festive table as an appetizer. To prepare we will need:
- Ground beef 150 gr.
- Mayonnaise 40 gr.
- Zucchini 2 pieces
- 1 tomato
- Boiled rice 50 gr.
- Salt pepper
- Flour 2 tbsp. spoons
- 1 small onion
- Gouda cheese 50 grams
Finely chop the onion and fry with minced meat until half cooked in a frying pan.
Peel the zucchini, cut into rings 3 centimeters wide, and carefully remove the core. Roll the zucchini rings in flour and lightly fry in sunflower or olive oil.
Mix boiled rice with minced meat, place the resulting filling in the middle of the zucchini.
Remove the skin from the tomato, cut into rings and place on minced meat and rice.
Lubricate the tomatoes with mayonnaise and transfer the snacks into a ceramic form, cover with foil so that there is free space between the snack and the sheet. Bake in the oven at 160C for 40 minutes. After the time has passed, sprinkle with grated cheese and bake for 10 minutes without covering the pan. 
Before serving, garnish the appetizers with parsley leaves.
When choosing meat for baking, many people prefer veal. This will make the dish juicier and softer.
Spices play an important role in baking in foil. Thanks to herbs and spices, beef dishes acquire a refined, refined taste. The most commonly used are: rosemary, oregano, parsley, basil, ground black and red pepper, cumin, coriander and others.
Handle the foil carefully, do not allow holes or cuts to form, as juice may leak out through them, and the dish will turn out bland or dry.
If you are afraid that the beef will dry out when baking, make cuts in the pieces and add lard before putting them in the oven.
The most popular and delicious marinades for beef
- Most Popular soy-garlic marinade. It is easy to prepare and gives beef dishes a special, spicy taste. Compound:
- Soy sauce 50 ml
- 3-4 cloves of garlic
- Salt, ground red and black pepper
- Olive oil
- White onion 1 pc.
Finely chop the onion and garlic and mix with the rest of the ingredients. It is recommended to marinate beef in this sauce for about 2 hours.
- The next marinade consists exclusively of herbs. It is more often called “dry” and is used by rubbing the meat ingredient. All ingredients are taken in the amount of 1 teaspoon:
- Ground black pepper
- Oregano
- Thyme
- Sweet paprika
Beef cooked with this marinade has a spicy, spicy-sweet original taste.
- Marinade based on kefir.
- Kefir 450 ml.
- 2 onions
- Sunflower oil 75 ml.
- Herbes de Provence spices 2 teaspoons
- Salt pepper
You can marinate meat in this sauce for 1 to 12 hours, which is very convenient! For example, you can marinate beef before leaving for work, and in the evening treat yourself and your loved ones to a wonderful dinner!
- This sauce is quite piquant and spicy. Perfectly soaks meat. For preparation you need:
- Tomato paste 75 gr.
- Soy sauce 50 ml
- Spices “Khmeli-suneli” 3-4 gr.
- Salt pepper
Housewives prefer oven recipes for several reasons. Firstly, you don’t have to stand at the stove and stir constantly. Secondly, baking is one of the healthiest ways to cook food.
For example, meat will simmer in its own juices without adding oil. Products baked in foil always retain their natural aroma, rich taste and do not lose moisture. We can get a tasty and golden-brown crust in the oven without harmful fats. So, before we tell you how to cook beef in the oven, let's look at the general principles of cooking beef.
Beef in the oven: general cooking principles
If you are planning to cook beef in the oven, then first of all pay attention to the quality of the meat. Old meat will take a long time to cook and will end up tasteless. Choose fresh, chilled product. The exception is those cases when you yourself froze a piece of farm meat and cooked it almost immediately, rather than keeping it in the freezer for six months. We remind you that fresh meat is bright red, odorless and springs well. In addition, try to avoid films and streaks in beef.
To cook beef deliciously in the oven, wash it thoroughly under running cold water. As soon as the water has drained, proceed to the first stage of preparation. It is important to decide what you want the final product to be like. Marinated meat cooks the fastest. After baking, these pieces turn out piquant and tender. Recommended marinades for beef in the oven: mayonnaise, wine, tomatoes, sunflower oil, kefir. Don’t forget to add a moderate amount of spices, and then leave the meat to marinate for at least three hours. If you cook beef in the oven without marinade, you won't lose anything. Fresh meat is excellent baked as a separate dish or with potatoes or tomatoes. You will definitely get a juicy, tasty hot dish for lunch.
Meat in its own juices will cook well in foil, a cauldron, or in a baking bag. Foil will help create convenient portioned pieces with the addition of mushrooms, onions, potatoes, cheese or mayonnaise. In this combination, the meat will be saturated with the juice of the vegetables and will become even tastier. You can safely bake large pieces of whole beef in the sleeve, and then cut it into portions depending on the number of guests. Beef in the sleeve simmers well at a temperature of 180-200 degrees. Cooking meat in a cauldron is even easier. Place beef with onions, carrots, bay leaves and peppers in a large cauldron. This is where you get the true taste of meat. The bay leaf and pepper add a light aroma, while the onion softens the pieces. For this recipe, it is better not to marinate the meat. It will turn out juicy even without marinade and will provide additional gravy for the side dish. Beef in a cauldron will be baked at a temperature of 160-180 degrees for at least two hours. Marinated beef is baked for 60 minutes. The optimal temperature is 200 degrees. Next, we have prepared for you the best beef recipes in the oven.
Recipe 1. Delicious beef in a cauldron with vegetables
How to cook beef in the oven with vegetables? When you cook beef in the oven, think about the side dish. The main task of a side dish for meat dishes is to highlight the taste. In addition to the traditional potatoes and pasta, pay attention to vegetables. Beef from the oven is perfectly complemented by asparagus, green beans, corn, champignons, porcini mushrooms, eggplant, broccoli and corn.
Vegetables can be safely put into the oven along with meat. By the way, in earlier times the side dish was served exclusively as a decoration. The cooks prepared unusual figures from cereals and vegetables. As a rule, the guests did not disturb the idyll, and the side dish remained unharmed.
Ingredients
- beef (pulp) - 1000 grams;
- potatoes - 250 grams;
- leeks - two pieces;
- onion - one piece;
- celery - two pieces;
- carrots - one piece;
- flour - three tablespoons;
- tomato paste - two tablespoons;
- sunflower oil - three tablespoons;
- brown sugar - one tablespoon;
- beef broth - 300 grams;
- spices, salt to taste.
Cooking method
- Wash the beef and cut into cubes. Cut all the vegetables into slices. Roll the meat pieces in flour. Fry the meat pieces in vegetable oil in a frying pan. Fry onions, celery and carrots for 10 minutes in a cauldron.
- Combine the meat with vegetables, add tomato paste. Next, add spices to the vegetables. Then we add sugar and broth. Bring to a boil.
- Add the remaining vegetables. Cover the cauldron with a lid and place in the oven preheated to 150 degrees.
- Cooking time is two hours. Cooked beef should be soft.
Recipe 2. Beef in the sleeve
Sleeve is one of the most popular materials for baking. The meat in the sleeve always turns out soft and juicy. It is not necessary to marinate the beef for the sleeve, but it will be juicier with the marinade.
Experienced chefs advise stuffing pieces of meat that will soon go into the oven. Carrots, bay leaves and garlic will give the beef a special aroma. For a spicy taste, apply mustard. You can get a very satisfying beef appetizer by wrapping a piece of beef in slices of bacon. Don't forget to add paprika and salt to it.
Ingredients
- beef - 0.6 kg;
- half a lemon;
- mustard - two tablespoons;
- sugar - half a tablespoon;
- refined oil - two tablespoons;
- garlic cloves - 3 pieces;
- salt - 20 grams;
- seasonings
Cooking method
- In a bowl, dissolve half a tablespoon of sugar, 20 grams of salt and lemon juice. Place meat in a bowl. Refrigerate the meat for three hours or overnight.
- Rub the marinated meat with spices, sunflower oil and mustard.
- We stuff the pieces with garlic, after making small cuts in the meat with a sharp knife. Place the beef in the sleeve.
- Pour half a glass of water into the bag and carefully secure the bag on the sides. Place the package on a baking sheet and do not forget to make small holes in the package with a toothpick.
- Preheat the oven to 180 degrees and bake the beef for 20 minutes. Then bring the temperature to 150 degrees. In this mode, the beef in the sleeve will simmer for another 1.5 hours.
Recipe 3: Beef in foil
How to cook beef in the oven in foil? Closed cooking methods are a universal option for the oven. Aluminum foil preserves the aroma and juice of the ingredients. Foil also allows you to conveniently bake foods by dividing them into portions.
Beef with potatoes and cheese in foil will turn out tender. You can bake meat rolls in spices in foil. Meatloaves are perfect as a cold appetizer or a hearty breakfast sandwich. 10 minutes before the end of cooking, sprinkle the meat with grated cheese. The crust will turn out excellent. Best herbs for beef: oregano, rosemary and basil. Rub the meat with herbs before wrapping in foil.
Ingredients
- beef - 1 kg;
- carrots - one piece;
- garlic - five cloves;
- soy sauce - 2 tablespoons;
- salt, spices, pepper to taste.
Cooking method
- Rub the meat with spices and salt. If desired, the beef can be marinated for an hour. Mix garlic and soy sauce and leave the meat in the marinade.
- We make small cuts in the meat. Add garlic and carrots to them.
- You will need two layers for each piece. Transfer the meat to foil and seal the edges tightly.
- Preheat the oven at 220 degrees. In this mode, bake the meat for 45 minutes. If the meat has not been marinated, the cooking time increases to 60 minutes. If you want to get a tasty crust, then bake the meat without foil for an additional 10 minutes.
Recipe 4. Delicious beef chops in the oven
For chops, be sure to use only fillet. Otherwise, the meat will turn out tough. If you don’t want to serve beef with a classic side dish, try chops with a potato “coat.”
Tasty and tender meat is obtained if chops are baked with tomatoes or sour cream. We recommend serving beef chops from the oven with herbs or sour cream sauce.
Ingredients
- beef (fillet) - 1 kg;
- cheese - 300 grams;
- onions - three pieces;
- sour cream - 4 tablespoons;
- mustard - one teaspoon;
- vegetable oil - one tablespoon;
- spices, salt to taste.
Cooking method
- Cut the beef into pieces 1 cm thick. We recommend cutting across the grain.
- We break off the pieces. Mix marinade sauce: mustard, salt, pepper and sour cream.
- Rub the meat with sauce and leave for 40 minutes.
- Cut the onion into rings and grate the cheese. Place the chops on a greased baking sheet. Place onions and cheese on top.
- Preheat the oven to 150 degrees. Bake for 45 minutes.
Recipe 5. Beef with prunes recipe in the oven, a simple recipe
Beef perfectly absorbs the juices of other foods. Try baking beef with prunes. The meat will be flavorful. Guests will be pleased by the slight sourness in the taste of the meat, and if you take smoked prunes, the meat will turn out “smoky.”
It’s not difficult to cook beef with prunes, the main thing is to choose better quality products. When buying prunes, pay attention to their color. It should be matte, avoid shiny, brown fruits. Excessive attractiveness indicates that the manufacturer used chemicals during drying. High-quality prunes have a pleasant smell.
Ingredients
- beef (fillet) - 1 kg;
- prunes - 300 grams;
- carrots - three pieces;
- onions - four pieces;
- sunflower oil;
- 1 glass of water.
Cooking method
- We cut food. Meat - slices. Determine the size that is convenient for you. Cut onions and carrots into half rings.
- Soak prunes in water for 30 minutes. Then it needs to be dried.
- Fry the meat over high heat until golden brown. After this, place the pieces of meat in a baking dish. Place vegetables and prunes on top.
- Fill everything with water. Bake for 2.5 hours. Preheat the oven to 180 degrees.
Secrets and tricks of cooking beef in the oven
- It is recommended to store beef in the freezer for no more than four months at a temperature of -12.
- Always place meat in a hot oven. This will help maintain juiciness. It is recommended to reduce the roasting temperature as soon as the beef begins to brown.
- Remove the roasting meat from the refrigerator an hour before cooking.
- Mustard powder helps reduce the fat content of meat.
- The higher the oven level, the higher the temperature. It is better to cook delicate foods on the lowest tier, and meat and vegetables higher.
- Add butter to the meat in foil. This will give a delicate taste to such a piece.
- A tightly closed foil or sleeve prevents the meat from getting a crust. To make it appear, shortly before the meat is cooked, the foil (or sleeve) should be cut.
- Cut beef for chops across the grain. Beat the meat in cling film, this will protect the kitchen from splashes.
- For better digestion of meat, serve it with herbs.
- Try to eat beef twice a week. This product contains many minerals and vitamins: zinc, magnesium, calcium, iron and others.
Meat dishes occupy a special place in cooking. Beef meat has a pleasant taste and is quite nutritious. Many original recipes include beef cooked in foil.
At the same time, it turns out quite tasty and soft. We suggest considering recipes for cooking beef in the oven in different ways, with the constant use of foil in all of them.
Simple recipe
| Ingredients | Quantity |
|---|---|
| Beef pulp - | 1500 g |
| Salt - | taste |
| Pepper - | 6 g |
| Coriander - | 6 g |
| Garlic - | 5 cloves |
| Soy sauce - | 60 g |
| Carrot - | 2 things |
| Lemon juice - | two tablespoons |
| Foil - | for baking |
| Cooking time: 80 minutes | Calorie content per 100 grams: 290 Kcal |
Cooking beef meat is not as difficult as some people think. In fact, it can be prepared without much difficulty. All you need to make such a dish is a fresh piece of meat and a fully functioning oven. It does not matter whether it runs on electricity or gas.
The main thing is to create the desired temperature - about 200 degrees. The freshness of the meat and all kinds of seasonings are important. When choosing the right piece, you should pay attention to its smell, color and turgor.
If the meat has already begun to disappear, it emits an unpleasant odor, changes color from pink to pale gray, and when pressed, dents remain on it for a long time.
Method for preparing baked beef in a piece in foil:
- The beef is thoroughly cleaned, washed and then dried (use a dry towel for this);
- After this, it is thoroughly rubbed with pepper, salt and coriander;
- The garlic is peeled and crushed in a special garlic press;
- Prepare the sauce: mix olive oil with lemon juice, salt, garlic and pepper;
- Soak the meat in the resulting mixture and leave it for some time (about an hour);
- The carrots are peeled, washed, cut into thin slices;
- When the beef is infused, you need to make cuts in it, into which you place pieces of carrots and garlic;
- The meat is placed in foil and placed in the oven, where it is thoroughly baked at high temperature - approximately 200 degrees (about 60 minutes);
- The finished dish is taken out of the oven, cooled (you can sprinkle with mayonnaise and garnish with herbs), cut into portions and placed on the table.
Beef portions with cheese and tomatoes
This dish is very easy to prepare; no foreign products are required. Even if you don’t have any special culinary skills or experience, you can still easily prepare a tasty and juicy dish of fresh beef for lunch or for a holiday.
It is necessary to carefully select the right piece in a store or market to avoid spoiled or low-quality product. Fresh meat has a pleasant smell; when pressed with a finger, dents do not remain for a long time.
If you pre-marinate the beef, it will turn out especially juicy and tasty. Foil allows the meat to remain especially soft, because it usually dries out in the oven. Tomatoes go well with beef and give it an incredibly pleasant taste.
Ingredients for cooking beef in foil with tomatoes:
- Tomatoes – 3 pieces;
- Salt - to taste;
- Ground black pepper - to taste;
- Ground rosemary - 4 g;
- Ground coriander – 4 g;
- Beef – 800 g;
- Sunflower oil – 30 g;
- Mayonnaise – 40 g;
- Onions – 1-2 pieces;
- Hard cheese – 20 g.
Cooking time: 60 minutes. Calorie content: 260 kilocalories per 100 g of finished product.
Cooking beef with tomatoes in the oven in foil:
- First you need to prepare all the required ingredients so that they are on hand;
- The meat is washed, cleared of films, cut into pieces and begin beating them;
- The prepared beef is soaked in a mixture of salt, pepper, rosemary, coriander, and oil;
- Place the pieces on pre-greased foil and place on a baking sheet;
- The tomatoes are washed, cut into circles, placed on top of the meat, sprinkled with oil;
- The onion is peeled, cut into rings and laid out in a layer on the surface of the beef and tomatoes;
- Grated cheese is sprinkled on top, beautiful mayonnaise patterns are squeezed out of a pastry syringe;
- The prepared dish is covered with foil and placed in the oven (which has already been thoroughly heated in advance) and baked for a certain time - up to an hour (temperature - 190 degrees).
How to cook beef with potatoes and mushrooms
To cook delicious meat, all you need is some foil and some spices in the house. But if you have mushrooms and potatoes in the refrigerator, you can really prepare a particularly appetizing dish without much effort.
Ingredients for cooking baked beef with mushrooms and potatoes:
- Beef meat – 1000 g;
- Potatoes – 15 tubers;
- Carrots (small) – 2 pieces;
- Onions – 2 pieces;
- Mushrooms – 300 g;
- Sweet pepper - 2 pods;
- Ground black pepper - 5 g;
- Ground coriander – 5 g;
- Salt - to taste;
- Vegetable oil - for greasing the baking sheet;
- Sour cream – 50 g;
- Vinegar – 1.5 tablespoons
- Hard cheese – 50 g.
Cooking time: 1 hour. Calorie content: 260 kilocalories per 100 g of finished product.
So, how to cook beef with potatoes and mushrooms in the oven in foil:
Beef steaks with tomatoes
Baked steak is a favorite dish in many European countries. This is the name given to a piece of meat that is fried over a fire. It is prepared with beef. If you bake pieces of beef in the oven in foil, you will get an excellent, nutritious dish. Tomatoes will give it some “zest”, and the foil will preserve its juiciness.
Ingredients for cooking:
- Beef fillet – 1 kg;
- Salt - to taste;
- Tomatoes – 4 pieces;
- Ground black pepper - to taste;
- Basil and rosemary - to taste;
- Sunflower oil – 100 g.
Cooking time: 55 minutes. Calorie content: 270 kilocalories per 100 g of prepared dish.
How to bake beef steaks with tomatoes in foil in the oven:
- The beef is washed, dried, cut into thin pieces (not along the grain, but across);
- Dip beef slices into boiling oil, fry for several minutes and place on a plate;
- Mix rosemary, salt, black pepper, basil and oil in a saucer;
- The resulting marinade is used to coat the pieces of meat on all sides;
- The tomatoes are washed and cut into slices;
- Place the steaks on greased foil and place pieces of tomatoes on them;
- Wrap the foil well so that the juice does not leak out, put it in the oven and bake for 15 minutes (at a temperature of 190 g).
Royal boiled pork
First of all, to get an appetizing dish, you need to find a good piece of beef that will be devoid of veins. It should weigh approximately one kilogram or more. You can choose neck or ham.
Ideal meat is not steamed or frozen. To rinse it, you need to take 1.5 liters of water and 85 g of salt. The spices are dipped in half a liter of boiling water and the brine is prepared in this way.
When it cools down, a piece of meat is immersed in it. Then it is left for several days, the room temperature should not exceed 8 degrees above zero.
Ingredients for cooking boiled beef in foil:
- Salt – 85 g;
- Water – 2 liters;
- Beef meat – 1.6 kg;
- Ground pepper – 6g;
- Rosemary – 7 g;
- Coriander – 5 g.
Cooking time: 45 minutes (dish), 5 days (salting meat). Calorie content: 270 kilocalories per 100 g of dish.
How and how long to bake boiled beef in the oven in foil:
- Beef (neck, ham) is washed and dried;
- Dissolve salt in half a liter of water and put the meat in it;
- Throw black pepper, rosemary, coriander into boiling water, boil and cool;
- Pour the spicy brine into salted water with the meat to create a marinade;
- The meat is left in a cold place for five days;
- The beef is placed in foil, sealed in an envelope, and placed on a baking sheet;
- Bake boiled pork in the oven at 190 degrees for one and a half hours.
The oven temperature can be lower than 180 degrees (minimum 160 degrees), but in this case it will take longer to fully cook. At least 3 hours. Otherwise the meat will turn out tough. However, the maximum baking time is 4 hours.
Sometimes it happens that the housewife performs all the necessary steps in the process of cooking beef in foil, but does not get the expected result. The whole reason may be hidden in the wrong approach to business. Experts give the following recommendations:
- It is important to choose the right piece of meat, having decided on its purpose: if it is boiled pork, then choose a fatty neck or ham; for steak and baked meat, they also take boneless flesh (fillet);
- Baked pork will turn out tastier if the meat is pre-seasoned in the marinade for five days;
- Foil does not allow the beef to dry out, so to obtain a juicy dish it is recommended to wrap it in two layers of such material;
- To make baked beef meat appetizing, you need to beat the pieces well;
- For beef, you can use any spices that are put into the meat;
- Grated hard cheese allows you to get a thin, golden brown crust.
When baking beef in foil in the oven, it is important to monitor the moment it is fully cooked. The recommended temperature for cooking in the oven is 160-200 degrees. The finished dish can be served with ketchup and herbs.
A properly selected beef marinade will soften the tough fibers of this type of meat and help significantly improve the taste characteristics of the finished dish. Do not neglect the marinating process, giving it due attention and time, and the result will definitely please you.
How to marinate beef?
It doesn’t matter whether you choose a marinade for beef for softness, or just want to get an original taste and add aroma to the dish - in any case, when starting to prepare meat, you need to remember simple basic rules:
- The selected product is initially rinsed, dried with napkins or paper towels, and only then cut into portioned slices.
- When preparing the beef marinade according to the chosen recipe, you can add other seasonings or aromatic spices to your taste or replace the recommended ones.
- Small pieces of meat should be kept in the marinade for at least an hour, and whole pieces should be marinated for several hours or, ideally, left overnight.
How to marinate beef for barbecue?
If you are looking for a good beef dish, pay attention to this recipe. When frying over a fire, meat prepared in accordance with the above recommendations is not only aromatic, rosy and appetizing, but also perfectly retains the juices inside, bakes well, remaining soft.
Ingredients:
- beef – 1.5-2 kg;
- refined vegetable oil – 0.5 l;
- onions – 1 kg;
- salt – 2 teaspoons or to taste;
- ground coriander and pepper - 1 teaspoon each;
- aromatic herbs.
Preparation
- The prepared meat is cut, salted, peppered, flavored with spices and herbs.
- Add chopped onion and mashed with salt by hand, pour in vegetable oil, mix and leave to marinate for 12 hours or more.
How to marinate beef for baking in the oven?
It is difficult to choose the best marinade for beef in the oven, since many variations are worthy of the highest rating and give excellent results. Below is a recipe for one of these, based on the use of the simplest and most accessible ingredients. Before baking, the piece of meat must be dried and fried in hot oil in a frying pan, sealing all the juices inside.
Ingredients:
- beef – 1 kg;
- mineral water – 100 ml;
- garlic – 3-4 cloves;
- mustard – 2 tbsp. spoons;
- salt – 1 teaspoon;
- ground pepper – 1 teaspoon.
Preparation
- The washed and dried meat slice is rubbed with a mixture of salt and pepper.
- To make a marinade for beef in the oven, mix mustard with grated garlic and highly carbonated mineral water.
- Season the meat with the resulting mixture and leave for 8 hours or ideally for a day, turning occasionally.
Beef marinade for frying in a pan
A quick marinade for beef, made taking into account the recommendations below, will give you a soft and juicy result in a matter of minutes. By keeping the sliced product in the spicy mixture for only 15 minutes, and then adding it at the end of frying and simmering the dish along with the onions, you can get real pleasure from the ideal taste of the delicacy.
Ingredients:
- beef – 500 g;
- wine vinegar - 2 tbsp. spoons;
- soy sauce – 3 tbsp. spoons;
- onion – 250 g;
- salt and pepper - to taste.
Preparation
- To make a marinade for beef, mix soy sauce with wine vinegar and olive oil, adding pepper and onion cut into half rings.
- Add the mixture to the prepared meat, stir, and let stand for 15 minutes.
- Remove the slices onto a napkin, dry them and place them in oil heated in a frying pan.
- Fry the beef on all sides, add the onion with the marinade and simmer under the lid until the juices evaporate.
How to marinate beef steak?
The marinade presented below for marbled beef is also quite suitable for marinating simple beef pulp (tenderloin, thick edge). The meat is quickly soaked and turns out juicy, soft and tender. The main thing is to choose a fresh and high-quality product for the steak and cut it exclusively across the grain.
Ingredients:
- beef – 700 g;
- lemon – 1 pc.;
- Worcestershire sauce - 5 teaspoons;
- chili sauce – 1-2 teaspoons;
- olive oil – 4 tbsp. spoons;
- salt and pepper - 1 teaspoon each.
Preparation
- Preparing the marinade for beef steak is simple. You need to squeeze the juice from the lemon, mix it with Worcestershire sauce and chili, adding olive oil.
- The prepared meat is salted, peppered, kneaded with hands, flavored with the prepared spicy mixture and left for 30 minutes, turning once during this time.
Marinade for boiled beef
The marinade for beef for baking in the oven can be laconic, as in this case, or prepared with the addition of exquisite flavoring additives to obtain a more piquant taste. You can optionally replace the lemon in the recipe with wine vinegar, which is no less effective at softening meat fibers.
Ingredients:
- beef tenderloin – 1 kg;
- lemon – 1 pc.;
- garlic – 4-5 cloves;
- salt, sugar and pepper - 2 teaspoons each;
- vegetable oil – 2 tbsp. spoons.
Preparation
- The tenderloin is rinsed, dried and stuffed with peeled and cut garlic.
- Rub the slice with a mixture of salt, sugar and pepper, sprinkle with lemon juice and vegetable oil and leave for several hours.
How to marinate beef for chops?
When choosing a marinade for, you should focus on the quality of the selected meat. Fresh tenderloin will turn out tasty, juicy and soft without the use of “reactive” mixtures. You just need to pepper the chopped slices and add salt at the end of frying. Thawed or old meat requires preliminary marinating, the secrets of which are discussed below.
Ingredients:
- beef – 1 kg;
- dry mustard - 2 tbsp. spoons;
- wine vinegar - 2 tbsp. spoons;
- vegetable oil – 4 tbsp. spoons;
- garlic 4 cloves;
- salt pepper.
Preparation
- To make a marinade for beef, mix mustard powder with vegetable oil and vinegar, add grated garlic and pepper.
- Rub the prepared meat slices with the resulting mixture and leave for at least a couple of hours.
- Add salt to the chops at the end of frying, which will preserve the maximum amount of juices inside.
Marinade for stewing beef
The following beef marinade recipe is suitable if you need to stew the meat in tomato or any other sauce to serve with a side dish or vegetables. You can make the concentration of the spicy mixture lower or add other seasonings and spices as desired, and replace the onion or add peeled and chopped garlic.
Ingredients:
- beef – 1 kg;
- carrots – 1 pc.;
- onion – 300 g;
- water – 1 l;
- wine vinegar – 150 ml;
- sugar – 1.5-2 tbsp. spoons;
- salt – 1-1.5 tbsp. spoons;
- seasonings for meat, pepper.
Preparation
- The prepared meat is mixed with chopped carrots and onions.
- When making a marinade for stewed beef, dissolve salt and sugar in water, pour in vinegar and add the resulting mixture to the beef and vegetables.
- Place a weight on top and leave the meat to marinate for 6-12 hours.
- For stewing, use vegetables and part of the marinade mixture, adding it to taste.
Marinade for beef ribs
The marinade can be prepared from a mixture of oil and wine vinegar or made from dry red wine, which will give the meat an incredible taste and appetizing aroma. Bake marinated meat on the bone according to the recipe below, preferably in foil or a sleeve.
Ingredients:
- beef ribs – 1 kg;
- red wine – 300-400 ml;
- vegetable oil – 50 ml;
- salt, pepper and dry herbs - 1 teaspoon each.
Preparation
- The ribs, cut into portions, are salted and peppered.
- To make a marinade for beef ribs, simply mix vegetable oil and red wine and pour over the meat.
- Leave the workpiece to marinate for 6-12 hours.
How to marinate beef in soy sauce?
The marinade contains only those additional components that will emphasize the rich taste and aroma of this type of meat, without drowning it out or interrupting it. Garlic and onion will add the necessary piquancy, and chili pepper, the amount of which can be varied according to your preferences, will add spiciness.
Despite the great popularity of beef dishes, not every housewife is happy to cook with it, because beef is a capricious meat. And it doesn’t always turn out soft and juicy as we would like. And you just need to competently approach the choice of meat intended for this or that dish.
How to choose beef
All parts of beef carcass differ significantly not only in nutritional quality, but also in taste. Some are only suitable for cooking them in boiled form, others are used for cutlet mass, and still others can be fried, baked either as slices or as a whole piece.
It's all about the amount of connective tissue that is present in the meat. For example, the neck, flank, and hem contain up to 80% of connective tissue, which consists of films and rough tendons. This meat is suitable for preparing chopped steaks and cutlets. It is cooked for soups and stewed for a long time. It is not suitable for frying in its natural form.
To cook beef in the form of roast beef, natural beefsteak, splints, and also to fry whole or in portioned pieces, the tenderloin, thick and thin edges, the inner and upper part of the hind leg are suitable. This meat cooks very quickly.
But there are still some nuances that every housewife should know about.
Subtleties of cooking soft beef
- Young beef (veal) is very soft. It is easy to distinguish from meat taken from an adult carcass. The meat of a young animal is much lighter. It has fine fibers and light fat.
- Old beef is dark red in color and its fat is yellow. This meat cannot be fried because it will be tough. But the broth made from coarse-fiber meat and old beef bones will be very tasty and aromatic. But you need to be patient, as it will take a long time to cook.
- For roasts, it is best to use meat from the spine or hind leg.
- Small or portioned pieces are cut only across the grain. Such meat is less deformed during heat treatment, becomes softer faster and is easier to chew.
- Before frying in a frying pan, the washed meat must be wiped dry with a paper towel. Then the fat will not splatter, and the meat will be well cooked.
- Meat that is salted at the wrong time can also turn out tough. It cannot be salted long before heat treatment, because it loses its juices. When frying, the beef is salted half an hour before cooking. Then it will retain its color and turn out juicy.
- To make the pieces of meat softer, they are first beaten with a special hammer or hoe. They become thinner and fry faster.
- Tough meat is marinated before frying or stewing. To do this, use vinegar, lemon juice, citric acid, dry wine, kefir, sour cream, since the acid softens hard fibers. For the marinade, add salt, pepper, bay leaf, sugar, chopped onions and carrots to the vinegar. Everything is boiled, then cooled. Tough meat is kept in the marinade for at least 4 hours.
- Mustard softens stringy meat well. It is rubbed onto raw beef, kept for several hours, and then fried or baked. Instead of mustard, meat can be marinated in chopped kiwi or pineapple juice.
- During frying, you need to make sure that the meat juice remains inside the meat. If it leaks out, the meat will turn out dry and tough. Therefore, they begin to fry the meat over high heat, ensuring that it quickly becomes golden brown on all sides. If by that time it is still a bit harsh, then pour a little liquid into the frying pan, cover with a lid, reduce the heat and bring the dish to readiness.
- Sometimes baked beef turns out dry. To fix this, after the oven you need to hold it over a pan of boiling water.
- Baking in foil gives good results. To do this, the meat is poured with sauce or marinade, sealed well in foil so that steam does not escape, and baked until cooked.
- Tough meat can be pre-boiled and then stewed by adding spices, herbs and various vegetables.
Tender beef in sour cream sauce in a cauldron
Ingredients:
- beef pulp – 1 kg;
- vegetable oil – 2 tbsp. l.;
- onions – 4 pcs.;
- salt – 0.5 tsp;
- flour – 1 tsp;
- mustard – 1 tsp;
- sour cream – 1 tbsp.
Cooking method
- Wash the beef. Cut into strips and then cut across the grain into medium-sized cubes (approximately 3 x 3 cm).
- Cut the onion into half rings. Mix with meat.
- Pour oil into a 1.5-2 liter cast iron pot. Add meat and onions. Close the lid.
- Place in the oven preheated to 180° and bake for 2 hours.
- In a bowl, grind the flour with salt and mustard. Stir in sour cream.
- Remove the cast iron from the oven. You will see that the meat has practically cooked in its own juices, and the onions have become transparent. Pour sour cream sauce over the beef, close the lid and place in the oven for another half hour.
- The most tender beef in sour cream sauce is ready.
Beef stuffed with carrots in foil
Ingredients:
- beef pulp – 1 kg;
- carrots – 1 pc.;
- soy sauce – 2 tbsp. l.;
- garlic – 5-6 cloves;
- pepper and salt - to taste.
Cooking method
- Wash the beef. Dry with a paper towel.
- Rub with salt and pepper.
- Cut the carrots into short thick strips, cut three cloves of garlic into slices.
- Make deep punctures in the meat and insert carrots and garlic into them.
- Mix soy sauce with the remaining chopped garlic. Marinate the meat in this sauce for two hours.
- Wrap it in two layers of foil to prevent steam from escaping. Place on a baking sheet and place in the oven preheated to 200°. Bake for about 2 hours.
- 10-15 minutes before cooking, open the foil so that the meat is covered with a golden brown crust.
Shtufat with pasta
Ingredients:
- beef (trim) – 1 kg;
- onion – 1 pc.;
- fat – 30 g;
- carrots – 1 pc.;
- tomato paste – 60 g;
- parsley and dill - a bunch;
- black pepper - a pinch;
- salt – 25 g;
- broth or water – 500-700 ml;
- bay leaf – 2 pcs.;
- boiled pasta, seasoned with butter - 800 g.
Cooking method
- Wash the meat. Dry with a paper towel. Sprinkle with salt and pepper. Roll into a tight roll. Tie with twine.
- Heat the fat in a frying pan and fry the roll on all sides until golden brown.
- Cut the onion into half rings and chop the carrots into strips.
- Transfer the shtufat to a saucepan. Cover it with carrots and onions. Add tomato paste, salt, pepper, bay leaf. Add a bunch of greenery. Pour in hot broth or water. Close the lid.
- Simmer at low simmer for 2 hours.
- Remove the finished shtufat from the pan and remove the twine. Cut the roll into circles. Pour in the strained broth in which it was stewed.
- Serve with hot boiled pasta seasoned with butter.
Boiled beef with cheese
Ingredients:
- beef – 1 kg;
- onion – 1 pc.;
- butter – 100 g;
- flour – 50 g;
- egg yolks – 2 pcs.;
- sour cream – 500 g;
- salt, pepper - to taste;
- cheese – 100 g.
Cooking method
- Wash the beef. Place in boiling water. Skim off the foam and bring to a boil again. Reduce heat to low. Cook for 2-2.5 hours.
- Prepare the sauce. Finely chop the onion. Sauté it in oil. Sprinkle with flour and stir. Dilute with a small amount of broth. When the sauce boils, add sour cream, salt and pepper. Add beaten raw egg yolks. Stir well.
- Remove the finished meat from the broth and cool slightly. Cut into slices across the grain. Place in a greased frying pan and pour over the prepared sauce.
- Sprinkle grated cheese on top.
- Place in the oven, heated to 220°, and bake for about 40-50 minutes until golden brown.
Note to the hostess
- The meat will be tastier if you add a little dry grape wine during stewing.
- Frying meat always begins in a hot frying pan and is dipped only in hot fat. If you need to add broth to the meat during cooking, it must be hot. Otherwise, the meat will remain tough for a long time.
- The boiled meat is cooled in the broth. If you leave it on a plate while hot, it will become covered with an unappetizing dark crust and become dry.
