Recipe for cooking beef in the oven. We bake beef in foil according to the recipes and secrets of professionals

Baking meat in the oven is popular among housewives. If all the rules are followed, the finished dish is served hot and cold, and slices are made for sandwiches. Beef in the oven will become the dish of the day if you pay attention to preparing the meat for baking. If you do not take into account some details, a good piece of tenderloin can easily be ruined, and the beef will turn out tough and dry.

How to choose and prepare meat for baking

The meat of young bulls, up to three years old, is best suited for cooking; it is softer and juicier than that of their older brothers, and bakes faster. Not all parts of beef carcass are recommended to be baked, you need to choose from the following:

1. Sirloin. The thin end of the carcass includes: tenderloin, meat on the bone, fillet, lumbar. Lean meat is used for roast beef, steaks, rolls, azu, medallions, and kebabs.
2. Back. Thin edge, this part of the carcass includes: rib loin, ribs and entrecotes. Fragments of the back are good for baking in large pieces.
3. Tenderloin is the part of the carcass above the kidneys, expensive meat, soft, tender, suitable for many dishes, such as meat soufflé.
4. Neck. Contains layers of fat, which prevents the meat from drying out when baked.
5. The shoulder is the less expensive part of the carcass; there are thick veins there. You can bake it in large pieces on the bone.

The selected piece of meat should not have veins or films, otherwise you will have to work hard before cooking the beef in the oven. Before baking, you need to wash it, let the water drain, and remove excess moisture with a paper towel. Beef is lean meat, so that it does not dry out when baking, it is worth adding fat. Marinade for roasting beef is used to give the meat aroma and taste; it will not make it softer.

Recipes for cooking beef in the oven

There are many recipes for how to bake beef. Beef is cooked with vegetables, rice, or limited to just meat and spices. It is important to choose and maintain the optimal baking temperature, depending on whether you need a crispy crust or a tender surface. In the first case, it is cooked at a high temperature, in the second it is reduced, and the cooking time increases.

Roll with prunes in the sleeve

This dish is suitable for a festive table; spices, meat and sweet dried fruits create an original flavor combination. Baked beef in the sleeve turns out tender; without it, the meat will be dry. The ingredients are as follows:

• beef tenderloin – 500 g;
• prunes – 200 g;
• freshly ground black pepper, salt, soy sauce - to taste;
• mustard – 1 teaspoon;
• honey - a teaspoon.

Cooking process:

1. Thaw the beef, but not completely, let it thaw by 1.5 cm, let the middle be frozen.
2. The tenderloin should be shaped into a rectangle without cutting too deeply. You need to cut the piece as if you were unrolling a rolled roll, so that you get a thin rectangular layer.
3. Beat the meat on both sides.
4. Prepare the marinade by mixing soy sauce, honey and mustard.
5. Use a brush to coat the meat on both sides. Leave for half an hour.
6. Add prunes.
7. Roll up the roll and tie with thick thread.
8. Sprinkle pepper on one side.
9. Place the roll in the sleeve, place in the oven for about 40 minutes, select a temperature of 180 degrees.

With potatoes in pots

An easy homemade roast recipe. The list of products that can be put in pots is varied; beef can be combined with any vegetables; you can also add fruits, such as pears and apples, mushrooms, legumes, rice and millet. For a classic roast you will need:

• beef – 500 g;
• meat broth – 400 ml;
• potatoes – 9 pcs.;
• onion – 3 heads;
• lard (melted fat) – 5 tablespoons;
• mustard – 3 teaspoons;
• parsley, pepper, salt.

Cooking method:

1. Cut the beef into medium-sized pieces, pound (do not get carried away), rub with mustard. Fry in lard or lard.
2. Peel and dice the onions and potatoes.
3. Pour lard into each pot, then place vegetables and meat. Add spices.
4. Pour broth over everything and place in the oven for 40 minutes (180 degrees). Do not pour the broth to the top; stewed beef in the oven will release its own juices and the volume of liquid will increase.

How long to bake boiled pork in one piece in foil

Traditionally pork is used for boiled pork, but variations are allowed with beef. For the dish you need a whole piece weighing from 1 to 3 kg, without veins and bones, with fat; the back of the carcass, ham, neck are suitable. The piece is wrapped in 2-4 layers. You need to lay it out on the matte side of the foil. Baking time varies from 1.5 to 4 hours, depending on the size of the piece and its softness. Temperature 160-200 degrees. Shortly before cooking, remove the foil to brown the meat.

How to cook meat in French with mushrooms and cheese

• beef pulp (neck) – 500 g;
• potatoes – 500 g;
• onion – 2 heads;
• hard cheese – 100 g;
• mayonnaise – 200 g;
• fresh champignons – 300 g;
• garlic – 4 cloves;
• salt, pepper, soy sauce;
• oil for frying marinade;
• juice of 1/2 lemon.

Step-by-step preparation:

1. Cut the meat into portions, beat on both sides, add salt and pepper.
2. Make the marinade: mix lemon juice, soy sauce and a tablespoon of oil.
3. Dip pieces of beef into the sauce, place on a plate, and let stand for about 30 minutes to an hour.
4. Grease the pan with oil and place the meat.
5. Cut the onion into half rings and fry. Place on the meat, covering the layer completely.
6. Cut the potatoes into strips, fry until half cooked, add salt.
7. Cut the mushrooms into small pieces, fry with salt and pepper.
8. Peel the garlic, chop (do not squeeze).
9. Place the potatoes on top of the onions, followed by the mushrooms, then the garlic.
10. Grate the cheese and sprinkle on top.
11. Make a mesh of mayonnaise directly on top of the cheese.
12. Preheat the oven to 180 degrees, place the mold, bake for 45 minutes.

How to marinate and bake beef shish kebab in the oven

The secret of a juicy dish: cooking in a baking sleeve, on a bed of onions, pickled onions give the meat a kebab-like taste. Products for barbecue:

• meat – 500 g;
• barbecue spices;
• onion – 3 heads;
• vinegar - 3 tablespoons;
• sugar – 2 tablespoons;
• salt.

Preparation:

1. Cut the beef into pieces, beat, pepper, salt, beat again.
2. Place the meat in a bowl, add barbecue spices, cut the onion into thin rings, mash in the bowl with the meat, and leave for 2 hours.
3. An hour before baking, marinate the onion: cut into half rings, pour boiling water, add vinegar, salt, add sugar.
4. Preheat the oven to 200-250 degrees.
5. Place baking paper on a baking sheet, cut off a sleeve slightly longer than the baking sheet, and tie it on one side.
6. Distribute the onion along the bottom of the sleeve, place the meat on top, without mixing with the bottom layer.
7. Tie the sleeve, make several punctures in the upper part.
8. Bake for 1.5 hours.

Marbled steak

Marbled beef is so named because of the beautifully shaped fatty patches, clearly visible in the photo; the pattern melts during heat treatment, filling the meat with juice. For steaks you will need:

• marbled meat – 500 g;
• pepper in a grinder (white, mixed peppers, black);
• French herbs: savory, thyme, basil, rosemary, tarragon;
• salt, olive oil.

Cooking meat:

1. Wash the beef, dry it and pepper it.
2. Rub in herbs and salt.
3. Brush the pieces with olive oil.
4. Preheat the oven at maximum temperature.
5. Prepare a frying pan, heat it up, add the beef, fry for 3 minutes, turn it over, keep it on the fire for the same amount of time on the other side.
6. Place the pan with the meat in the oven and cook for 5 minutes. Check the degree of doneness by piercing the steak. If the juices are reddish, bake for another 3 minutes.
7. Remove the finished steaks, let them sit for 2-3 minutes, and are ready to serve.

Video recipes for delicious and juicy beef baked in the oven

Beef is rich in amino acids and proteins that are beneficial for the functioning of the body. Another property of beef is that satiety comes faster than from other products. It helps neutralize hydrochloric acid in gastric juice and normalizes acidity. The properties of beef add to its popularity among housewives and professional cooks; recipes for many dishes have been revised, replacing other types of meat with beef. In the videos below, you will learn about cooking methods, learn how to marinate beef for baking, and see how masters prepare beef dishes in the oven.

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Veal chops

1. Take pieces of meat without bones: tenderloin, fillet, ham. Lifehacker will tell you what exactly to ask for your dish at the market or in a store.
2. A piece baked entirely should weigh no more than 2–2.5 kg. Too large and may burn at the edges without being cooked through in the middle.
3. Typically, it takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature must be higher. For example, beef is tougher and more fibrous than pork, so a kilogram can be baked for an hour and a half.
4. To make the meat soft and juicy, use. Mustard and honey are great for pork; spices include basil, garlic, and suneli hops. Beef goes well with sweet and sour sauces and Provençal herbs.
5. Use ceramic molds or other heat-resistant cookware. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. Pork in French

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Meat in French is an invention of Soviet housewives, which has nothing in common with the cuisine of France. Every family has its own signature recipe, here is one of the simplest and most accessible. The pork is very tender and the potatoes are flavorful.

Ingredients

• 1 kg pork;
• salt and ground black pepper - to taste;
• 6 potatoes;
• 3 tomatoes;
• 2 onions;
• 4 tablespoons of mayonnaise;
• 1 teaspoon chopped dried basil;
• 200 g hard cheese;
• sunflower oil for lubrication.

Preparation

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, the meat can be lightly beaten. Rub each piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight, but in this case, keep it in the refrigerator.

When the meat is prepared, peel and cut the potatoes into thin slices. Do the same with tomatoes. Cut the onion into rings.

Mix mayonnaise with basil. Grate the cheese on a coarse grater.

Grease a deep baking pan or baking dish with sunflower oil. Layer in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180°C.

cf.ua

When the meat is marinated, thread it onto wooden skewers. Their length should be about 20–23 cm to fit into the jar.

Finely chop the remaining three onions, place them in the bottom of a three-liter jar and pour boiling water over them. It is important that the jar is dry, without cracks or flaws. Add liquid smoke and place skewers with meat inside. Will fit about five to six pieces.

Seal the neck of the jar with foil. Place the jar on the oven rack. The oven must be cold. Then set the temperature to 220 °C and bake for 1.5 hours.

Wrap the jar in a dry towel (a wet towel may cause the glass to burst), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the skewers with meat.

You can cook beef in different ways, but the most successful is considered to be cooking in the oven. Beef, for the most part, is tougher than pork or poultry, lean, capricious, and in the oven, when properly processed, it turns out juicy, soft, tender and more healthy. In addition, cooking meat in the oven is a less labor-intensive process: you do not need to stand at the stove and then wash the kitchen from splashes of fat and meat juice that fly in all directions during frying.

It should be noted that not everyone can cook truly delicious beef in the oven. The process has its own secrets, most of which we have covered in this post.

Before you start cooking, watch this funny video.

If you want to cook juicy, tender beef, it is better to bake it in a large piece. The dish looks very solemn and is suitable as a hot dish for a holiday meal or a Sunday family lunch. Chilled meat can be used for sandwiches and salads.

The key to success is the right choice of beef. For these purposes, it is better to use meat from young bulls no older than 3 years. Parts that did not “work” too much during the life of the animal are ideal - neck, dorsal part, fillet (thin edge), sirloin, rump. It is desirable that the meat has small patches of fat and is not lean.

It is better to bake fresh meat that has not been frozen. The cooled piece must be removed from the refrigerator 1 hour before cooking so that the pulp warms up to room temperature.

Recipe ingredients:

• whole piece of beef 1-2 kg.
• garlic 3 cloves
• rosemary 2-3 sprigs
• vegetable oil 2-3 tbsp. spoons
• salt, pepper, thyme 1/2 teaspoon each

Cooking method:

1. Wash a piece of beef that has warmed to room temperature and dry it with a linen napkin. Heat vegetable oil in a frying pan, fry crushed garlic cloves and rosemary sprigs for 1 minute. The oil should be saturated with aromas.
2. Fry a piece of meat on all sides, including the ends, until a crust forms. The goal is not to fry the meat until cooked, but to “seal” the fibers so that the juice does not leak out during further cooking.
3. Place a piece of beef on a baking sheet. For these purposes, it is better to use cast iron, porcelain and other forms with thick walls and high sides. They retain heat well and provide optimal temperature conditions. The juice will not leak out and the meat will not burn. You can bake beef in a duck roaster.
4. To keep the meat juicy, add a cup of vegetable (meat) broth or regular hot water to the pan. Cover the pan with foil and place in the oven preheated to 220°C for 25 minutes.
5. After 25 minutes, remove the meat from the oven, add salt, pepper and thyme. Reduce temperature to 160-170° C. Cover the pan with foil again and continue baking for another 30 minutes. Remove the foil and cook the meat until done.
6. Advice: You can figure out how long to bake beef in different ways:
7. Firstly, by eye. Pierce a piece of meat with a sharp knife. If reddish-cloudy juice flows out, the meat is not ready yet; if it is clear, you can take it out.
8. Secondly, calculate by time. After you reduce the oven temperature to 170°C, continue baking the beef, focusing on the original weight of the piece. For every 500 grams you will need an average of 15 minutes of time. For example, if your cut of beef weighs 2 kilograms, bake it for an additional 60 minutes. The cooking time can be reduced by 20 minutes if you like rare beef, or increased by the same number of minutes if you prefer well-baked meat.
9. Thirdly, using a cooking thermometer. The temperature of well-done meat is 70° C, with rare meat – 55° C, medium-done, as you might guess, is somewhere in the middle – 60-65° C.

Feeding method: Serve baked beef with salads or vegetable side dishes. You can prepare a side dish along with a piece of meat. To do this, fill the space around the beef with pieces of potatoes, onions, and carrots. Add vegetables to meat 1 hour before it is ready.

An excellent alternative to sausage is stuffed beef. You get a piece of very tasty meat without any chemical additives. Only natural ingredients. In addition, beef, due to inclusions of carrots and garlic, looks very impressive when cut. Baked beef is served hot with any side dish, used for slicing and sandwiches, and added to meat salads.

Recipe ingredients:

• whole piece of beef 1 kg.
• carrots 1 pc.
• garlic 1 head
• lemon 1/2 pcs.
• olive oil 1-2 tbsp. spoons
• pepper mixture 1 teaspoon
• salt to taste

Cooking method:

1. Season the beef generously with salt and pepper. Marinate for several hours in a mixture of lemon juice and olive oil.
2. Stuff the beef with carrots and garlic. To do this, cut the carrots into long pieces. Using a sharp thin knife, make a puncture in the meat, inserting the knife to the same depth as the length of the carrot pieces. Insert carrot pieces or a few cloves of garlic one after another into the hole.
3. Wrap the meat in 2 layers of foil, tucking the edges so that the juices do not escape. Place in an oven preheated to 200°C. Cook for about 2 hours. Finally, remove the foil and place the beef in the oven for another 15 minutes to form a crust.
4. Advice: A good marinade for meat can be prepared from soy sauce (50 milliliters) and garlic (3 cloves) passed through a press.
5. A piece of beef that is too lean can be made fattier and juicier if, in addition to carrots and garlic, the meat is stuffed with strips of lard.
6. Instead of foil, you can use a thermal sleeve. Beef in the oven in a sleeve turns out as tasty as in foil.

Try cooking roast beef with the addition of not only traditional potatoes, but also cabbage. The original pestata sauce, which contains basil, rosemary, garlic and olive oil, gives the dish an unusual Mediterranean touch. The roast will be flavorful, and the beef will be tender and spicy.

Recipe ingredients:

• beef 800 g.
• potatoes 5-6 pcs.
• cabbage 500 g.
• white wine 1/2 cup
• apple juice 1/2 cup
• salt 1/2 teaspoon
• cheese 100 g.

for the sauce:

• basil 10 leaves
• garlic 5 cloves
• rosemary 2 sprigs
• olive oil 50 ml.
• salt 1/2 teaspoon

Cooking method:

1. Preheat the oven to 200° C. Grind the garlic, basil and rosemary in a blender. Add olive oil and salt to the resulting paste. Stir.
2. Peel the potatoes and cut into slices. Add a third of the resulting garlic sauce to the potatoes. Mix well to coat the potato slices evenly with the sauce. Chop the cabbage into small pieces.
3. Cut the meat into 1.5 centimeter thick layers. Beat lightly with a special hammer. Brush the beef pieces with garlic sauce.
4. Grease a high-sided baking sheet with olive oil. Place half the potatoes and half the cabbage on top. Next, arrange the beef pieces. The next layer is cabbage, and then potatoes again.
5. Combine apple juice, wine, salt and remaining garlic sauce. Pour the mixture onto the baking sheet. Press the layers with your hands. Cover the baking sheet with foil and bake for about 2 hours. After an hour, the dish must be removed from the oven and checked to see if all the liquid has evaporated. If there is little juice left, add 1 cup of boiling water. 15 minutes before the end of cooking, remove the foil and sprinkle the dish with grated cheese. Let the cheese melt or cook longer until a crust forms.
6. Advice: Fresh rosemary in the sauce can be replaced with dry one, but we strongly recommend using fresh basil.
7. It is better to prepare apple juice yourself from sour apples. If you don’t have such apples on hand, replace the apple juice in the recipe with dry white wine.

The chops for this recipe do not need to be pre-fried. The chopped meat is baked in the oven under a cap of mushrooms, onions and cheese, so it turns out to be less caloric. Mushrooms can be used fresh or boiled.

Recipe ingredients:

• beef 600 g.
• champignons 300 g.
• onion 2 pcs.
• sour cream 250 g.
• hard cheese 50 g.
• dry herbs 1 tbsp. spoon
• mustard 1 teaspoon
• salt, pepper to taste

Cooking method:

1. Cut the beef across the grain into layers 1.5-2 centimeters thick. Cover with cling film and beat well with a special hammer. Season the chops with salt, pepper and mustard.
2. Peel the onion and cut into half rings. Wipe the mushrooms with a damp cloth and cut into slices. Place the chops on a baking sheet and evenly arrange the onions and mushrooms on top. In a bowl, mix sour cream, grated hard cheese and spicy dry herbs. Brush the mixture onto the mushroom layer. Place the baking sheet in the oven, preheated to 200° C. Determine how long to cook by the appearance of the dish. The juice should evaporate, and the top of cheese and sour cream should turn into a golden brown crust.
3. Advice: Instead of mushrooms, you can use prunes or a mixture of prunes and dried apricots. The meat will acquire a piquant sweetish tint. Great for a holiday table.

Considering that beef is tougher than pork, it is better to cook beef chops in the oven. Cook beef the French way. Additional simmering in the oven will make the chops soft, juicy and tender, no worse than pork chops, but at the same time less high in calories, and therefore more healthy.

Recipe ingredients:

• beef 500 g.
• tomatoes 2 pcs.
• mayonnaise 100 ml.
• cheese 100 g.
• pepper mixture 1/2 teaspoon
• salt 1/2 teaspoon
• flour 1 tbsp. spoon
• vegetable oil for frying 50 ml.

Cooking method:

1. Slice the beef and pound it through a layer of cling film. Salt and pepper the chops. Heat vegetable oil in a frying pan. Dip the chops in flour, shake off the excess and fry in vegetable oil until crisp.
2. Place the chops on a baking sheet. Top each chop with a slice of tomato, mayonnaise and grated cheese. Place in an oven preheated to 160°C for 15-20 minutes. The cheese should melt and brown.
3. Advice: Meat in French can be cooked not only with tomatoes. Instead of tomatoes, top the beef with slices of fresh or canned pineapple or slices of quince. The result is a dish with a completely new unusual taste.

Beef is a popular meat on our tables. And it’s not surprising - it has an excellent taste, is not greasy, has no smell like, for example, lamb, goes perfectly with any side dishes, sauces, and is easy to prepare. And you can’t count how many recipes there are for beef!

Beef contains many useful substances (vitamins, minerals), so it is recommended to add it to food at least 2 times a week. Beef also contains calcium, magnesium, sodium, zinc, potassium, iron, etc.

The calorie content of the product, depending on the part of the carcass, ranges from 150 to 400 kcal per 100 g.

Eating beef helps strengthen blood vessels, the nervous system, improve memory, increase hemoglobin, and reduce the risk of heart attack.

Doctors strongly advise people who have experienced serious illnesses to include beef in their diet, as well as those who are involved in active sports, whose profession is directly related to constant movement.
Beef can be fried, boiled, stewed and baked. If you strictly follow the directions in the recipes, you will get not only a tasty, but also a healthy meat dish. It is best to cook in the oven, it will help retain more healing properties.

Beef in the oven - step-by-step recipe with photos

This recipe for beef in the oven is ideal, because it combines healthfulness and extraordinary taste.

• 1 kg beef;
• a couple of tablespoons of olive oil;
• 2 cloves of garlic;
• Any of your favorite meat seasonings;
• Salt.

Wash the beef, put it in a deep container in which we will bake and coat it with spices, salt, and olive oil. Let stand for 30 minutes to marinate.

After the time has passed, place our meat in a frying pan and fry over high heat on all sides until golden brown.

In the container where we marinated the beef, put chopped garlic. We transfer the browned meat back from the frying pan. Cover the container with meat with foil on top and place in the oven for 2 hours at 180 degrees.

That's all! Simple, healthy and very tasty! The meat is soft and juicy while it is hot. When the meat cools down, it will become an excellent alternative to sausages - put a piece on some bread and... mmm, delicious!

Beef in the oven in foil - juicy and tasty meat

For a delicious dinner with the family, juicy beef baked in foil with vegetables is perfect. When baking, foil retains nutrients in products, making them tender and juicy. Beef baked in foil can be served either hot or cold.

• Meat – 0.5 kg;
• Onion – 1 pc.;
• Carrots (large) – 1 pc.;
• Meat seasonings - to taste;
• Garlic – 3 cloves;
• Dill, parsley – 30 gr.;
• Salt - to taste.

Cooking beef in foil:

Beef must be thoroughly washed in cold water and dried with a paper towel. Remove the film, if any.

Peel the carrots, wash and cut into small cubes. Remove the peel from the onion, dip it in cold water for 5 minutes and cut into half rings.

Peel the garlic cloves and carefully cut into thin slices.

Make cuts in the beef with a sharp knife blade. Fill them with carrots and garlic. Sprinkle with your favorite seasonings and keep in this marinade for about 10 minutes.

Tip: it will be even tastier if you pour 1 tbsp into this marinade. l. olive oil and soy sauce.

Line the baking deck with double-folded foil. Place onion half rings, washed, coarsely chopped herbs, marinated beef on top and cover with another layer of chopped vegetables (onion, dill, parsley). Next, it is good to “pack” it in foil to prevent the leakage of the aromatic liquid formed during cooking.

Place in a preheated oven at 200 C for 60 minutes.

To determine whether a dish is ready, you need to look at the juice that comes out when you pierce the beef with a knife. If it is transparent, then you can take it out, and if not (pink), put it back for at least another 10 minutes.

Before doing this, you need to turn the meat over to form an appetizing crust.

Remove the finished meat from the oven, cut into portions, and serve with vegetable salad for lunch or dinner.

How to cook beef in the oven with potatoes

Beef in the oven with potatoes is one of the simplest and at the same time satisfying recipes. There are no special secrets or subtleties here, it’s just a complete baked dish, but incredibly tasty!

• Meat – 0.4 kg;
• Potatoes (medium) – 5 pcs.;
• Onion – 2 pcs.;
• Vegetable oil – 3 tbsp. l.;
• Ground allspice – 2 pinches;
• Red pepper – 2 pinches;
• Salt – 3 gr.

Wash the beef, remove all excess (bones, film, fat, etc.). Dry on paper towels. Cut into medium pieces and beat well with a special hammer. Set aside for now.

Peel the potato tubers and wash thoroughly to remove any adhering dirt with running water. Cut into thin slices, like chips. Dry the same as beef.

Remove the skins from the onions, cut in half and cut into thin half rings.

Turn on the oven, setting the temperature to 180 C.

Grease a baking tray with refined oil, then spread out the chopped meat, seasoned with two types of pepper and salt. Distribute the onion slices on top and only after that – potato plates seasoned with spices. Cover the baking sheet with the contents with food foil, securing it around the edges. Place in a well-heated oven for 40 minutes.

As soon as time has passed, remove the beef and potatoes from the oven, remove the foil and serve beautifully.

Beef in the oven - recipe in pots

Any meat cooked in pots is incredibly appetizing, especially beef in the oven in pots with prunes and mushrooms.

• Meat – 0.5 kg;
• Champignons – 0.3 g;
• Potato tubers – 2 pcs.;
• Onion – 1 pc.;
• Prunes – 80 gr.;
• Tomato paste (or juice) – 3 tbsp. l.;
• Soy sauce – 15 ml;
• Seasonings for meat – 1 tsp;
• Dill – 30 gr.;
• Refined oil – 4 tbsp. l.;
• Butter – 80 gr.;
• Salt is at your discretion.

Wash the beef and cut into thin slices.

Peel the potatoes, wash them thoroughly and cut into cubes. Peel the onion and turn it into thin half rings.

Wash and chop the champignon mushrooms. Rinse the prunes and cut them in half. Remove the stems from the greens, rinse and finely chop.

Tip: you can replace champignons with oyster mushrooms. It will turn out no less tasty, only you need to cut them into 4 parts.

Place the frying pan on the stove, pour in a little vegetable oil, heat well and carefully add the onion along with the meat. Fry for 2-3 minutes over high heat.

Then reduce the frying temperature to medium and add potato cubes. Fry for exactly 5 minutes.

Then pour in the specified amount of tomato paste (if it is very thick, dilute it with water), pepper, salt and stir well. Just a couple of minutes left to cook.

It is necessary to prepare the pots - they should be washed in hot water and wiped dry. Place onions, beef and potatoes on the bottom, then prunes, mushrooms, finely chopped herbs, a piece of butter and a little soy sauce, salt to taste.

Cover the pots with lids and place in a preheated oven for 20-25 minutes. As soon as time passes, you can carefully take it out and treat your household to beef in a pot.

How to bake a piece of beef in the oven in a sleeve

The original article is located on the website to-be-woman.ru

Beef in a sleeve is a very convenient way of cooking, because after it you don’t have to wash out the pan. The meat turns out tasty and low in calories.

• Beef – 1 kg;
• Provençal herbs – 2 tsp;
• Mustard (you can use French) – 2 tbsp. l.;
• Vegetable oil – 4-5 tbsp. l.;
• Ground pepper – 4 gr.;
• Kitchen salt - to taste.

Unlike others, in this recipe you first need to prepare the marinade for the main product. Pour sunflower oil into a small deep bowl, add seasonings along with pepper and salt.

Mix vigorously with a whisk. Without stopping the process, add 2 tbsp. l. mustard.

Generously coat a piece of meat with the resulting aromatic mixture.

Place in a cool place for 2 hours.

“Pack” the prepared beef meat in a baking sleeve as written on the package, place on a baking sheet and place in the oven for 1.5 hours at 200 C.

Take it out and cut the sleeve very carefully, because you can get burned by the hot steam.

Cut beautifully, garnish with fresh or pickled vegetables, chopped herbs and serve. By the way, beef cooked in the sleeve goes well with any side dish.

Beef in French - an exquisite recipe for tasty, juicy beef

The name itself sounds quite loud, but do not be alarmed ahead of time. Even a novice housewife can prepare such a dish.

• Meat – 0.8 kg;
• Onion (medium) – 2 pcs.;
• Russian cheese – 200 gr.;
• Tomatoes – 4-5 pieces;
• Mayonnaise sauce – 4 tbsp. l.;
• Vegetable oil - a little to grease the baking sheet;
• Ground pepper – 2 pinches;
• Kitchen salt – 5 gr.

Rinse the beef, dry it, remove excess debris, if any. Then cut into plates no more than 1.5 cm thick (as for chops).

Using a hammer, beat down to 1 cm on both sides, after covering the product with polyethylene so as not to stain the kitchen and clothes during the process itself.

Place beef chops on a board, season one side with pepper and salt. There is no need to add a lot of salt, because the recipe contains cheese.

Grease the deck with vegetable oil, place the pieces of beef, seasoned side down, at a short distance from each other. Add just a little more pepper and salt on top.

Peel the onion, cut into rings and place on chops.

Tip: before posting, you can soak the rings in a small amount of table vinegar and 1 tsp. sugar literally 5-10 minutes.

Wash the tomatoes and cut into rings. Place on top of the meat and onions.

Grate the Russian cheese on a coarse grater and sprinkle the dish generously, and try to sprinkle only on the pieces of meat, and not between them.

Pour mayonnaise sauce over the resulting culinary beauty.

Preheat the oven to 200 C in advance. Place the baking sheet with the meat to bake for 1 hour. When the top cheese layer is well browned, the French meat dish can be considered ready.

All that remains is to remove the French beef from the oven, cut it into portions, place it in a large beautiful dish and pour over the juice formed during cooking.

How to cook beef chops in the oven

This recipe produces much better chops than cooking them in a frying pan. The meat turns out juicy and tender.

• Beef tenderloin – 0.5 kg;
• Onions – 2 pcs.;
• Mayonnaise sauce – 4 tbsp. l.;
• Mustard – 1 tbsp. l.;
• Hard cheese – 250 gr.;
• Refined oil – 2 tbsp. l.;
• Pepper - at your discretion;
• Salt – 2-3 pinches.

Wash the piece of meat thoroughly, dry and clean it. Cut into pieces up to 1 cm thick.

In a separate deep container, combine mayonnaise sauce, mustard, pepper and salt. Mix with a whisk.

Now you need to lightly beat each piece separately with a special hammer.

Rub the beef generously with the prepared mixture and leave for 30 minutes.

Peel the onion, cut into rings or half rings.

Grind the cheese using a grater.

Grease the pan with a small amount of oil, then place the chops, cover with a layer of onion rings and sprinkle with cheese.

Place in the oven at 120 C for 40 minutes. This time will be enough. Remove the hot beef chops from the oven and serve with a side dish.

Recipe for beef in the oven with vegetables

Beef in the oven with vegetables is perfect for dinner with a large and friendly family.

• Meat – 0.5 kg;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Bell pepper – 1 pc.;
• Garlic – 3 cloves;
• Soy sauce – 2 tbsp. l.;
• Natural honey – 1 tbsp. l.;
• Balsamic vinegar – 1 tbsp. l.;
• Vegetable oil – 40 ml;
• Meat seasonings – 1 tsp;
• Salt - to taste.

Cut the washed, cleaned beef into thin slices.

Separately, prepare the sauce in a deep plate. Combine oil, vinegar, honey and soy sauce. Add chopped garlic cloves with meat and mix thoroughly. Cover with a plate and set aside for 1 hour.

Peel the onion and bell pepper and cut into half rings, and the carrots into thin circles.

Heat a frying pan with vegetable oil, throw in all the chopped vegetables, fry until soft, and at the end add pepper and salt.

Place the prepared vegetable roast into a baking dish.

In the same frying pan at high heat, fry the pieces of beef on both sides until golden brown. Add to vegetables and lightly pepper.

Preheat the oven to 180 C, place the container with the contents there, bake for about 20 minutes. Then take it out, cover with foil and leave for 10 minutes. Very tasty beef in the oven with vegetables is ready!

How to bake a delicious and juicy beef steak in the oven

Beef steak in the oven is one of the most popular dishes. And it’s so easy to prepare!

• Beef tenderloin – 1 kg;
• Provençal herbs – 15 gr.;
• Olive oil – 7-8 tbsp. l.;
• Pepper – 2 pinches;
• Table salt - to taste.

How to cook beef steak in the oven:

Wash the meat, dry and peel. Then use a sharp knife to cut into steaks 2 cm thick. Cover with a mixture of pepper, herbs and butter, leave for 1-2 hours.

Preheat the oven to 200 C. Cover the deck with parchment paper, place the future steaks on a grill pan for the oven and send to cook. Bake for exactly 10 minutes, then remove, turn over and put back in for 5 minutes. If you like your meat more roasted, increase the cooking time.

Sprinkle with herbs if desired. The readiness of a meat dish can be determined by pressing your finger on the meat, but under no circumstances cut it, otherwise all the juice will come out and the dish will be dry.

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

1. 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 in a cauldron for 10 minutes.
2. Combine the meat with vegetables, add tomato paste. Next, add spices to the vegetables. Then we add sugar and broth. Bring to a boil.
3. Add the remaining vegetables. Cover the cauldron with a lid and place in the oven preheated to 150 degrees.
4. 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

1. 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.
2. Rub the marinated meat with spices, sunflower oil and mustard.
3. We stuff the pieces with garlic, after making small cuts in the meat with a sharp knife. Place the beef in the sleeve.
4. 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.
5. 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

1. 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.
2. We make small cuts in the meat. Add garlic and carrots to them.
3. You will need two layers for each piece. Transfer the meat to foil and seal the edges tightly.
4. 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

1. Cut the beef into pieces 1 cm thick. We recommend cutting across the grain.
2. We break off the pieces. Mix marinade sauce: mustard, salt, pepper and sour cream.
3. Rub the meat with sauce and leave for 40 minutes.
4. Cut the onion into rings and grate the cheese. Place the chops on a greased baking sheet. Place onions and cheese on top.
5. 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

1. We cut food. Meat - slices. Determine the size that is convenient for you. Cut onions and carrots into half rings.
2. Soak prunes in water for 30 minutes. Then it needs to be dried.
3. 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.
4. Fill everything with water. Bake for 2.5 hours. Preheat the oven to 180 degrees.

Secrets and tricks of cooking beef in the oven

1. It is recommended to store beef in the freezer for no more than four months at a temperature of -12.
2. 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.
3. Remove the roasting meat from the refrigerator an hour before cooking.
4. Mustard powder helps reduce the fat content of meat.
5. 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.
6. Add butter to the meat in foil. This will give a delicate taste to such a piece.
7. 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.
8. Cut beef for chops across the grain. Beat the meat in cling film, this will protect the kitchen from splashes.
9. For better digestion of meat, serve it with herbs.
10. Try to eat beef twice a week. This product contains many minerals and vitamins: zinc, magnesium, calcium, iron and others.