If it comes to baked beef, then the number of variations of recipes can be estimated in dozens. Depending on the chosen section of the carcass, the piece can be baked entirely, complemented with a variety of vegetables, folded into a roll or turned into a soufflé. We intend to discuss some of the technologies in the following recipes.
Beef baked in the oven with potatoes
We offer to start with a universal recipe, which will certainly find many fans, all because it is based on the usual combination of beef and potatoes, and it is prepared elementary.
Ingredients:
- beef pulp - 1.7 kg;
- beef broth - 455 ml;
- red wine - 215 g;
- onion - 180 g;
- potatoes - 830 g;
- carrots - 180 g.
Preparation
Beef pulp generously grate salt from all sides, and then brown in hot oil for a minute from each side. When the meat grabs, put it in the brazier and pour a mixture of broth with wine, before adding vegetables, the piece must be stuck with the liquid to stay as juicy as possible. Place the brazier with meat in an oven heated to 140 degrees for an hour and a half, and after a while add the vegetables, after cleaning them and very large chopped. Leave everything for another hour and a half, then take off the sample. By this point, all the liquid must evaporate, and the meat should be roasted outside with the vegetables.
Beef baked with prunes - recipe
This recipe is inspired by the numerous meat soufflés, which are so much loved by many in our region. True, this souffle is a little denser, and therefore it can be easily cut and served as a topping for the morning sandwich.
Ingredients:
- beef - 750 g;
- a small bun - 1 piece;
- eggs - 2 pieces;
- nutmeg - 1 teaspoon;
- marjoram - 1 tbsp. a spoon;
- a handful of green parsley;
- prunes - 260 g;
Preparation
The method of preparation is similar to the technology of mixing minced meat for cutlets. Rinse the bun and fill it with a small amount of warm water, after a couple of minutes, squeeze out excess liquid (but not much), and mix the crumb with ground beef pulp, a couple of eggs and spices. Add chopped greens and chopped prunes. The resulting mixture is laid in a rectangular baking dish, pre-coated with oiled parchment. How much to bake beef in the oven? About an hour and a half at 180 degrees. Ready meat can be served directly, hot, or you can pre-cool completely.
Beef baked in the sleeve
Ingredients:
- beef tenderloin - 640 g;
- dried Provencal herbs - 1 tbsp. a spoon;
- balsamic vinegar - 35 ml;
- Dijon mustard - 40 g.
Preparation
After peeling the beef tenderloin from all the outer films, grate a piece of butter and salt, add the herbs. Prepare a mixture of mustard and vinegar and pour the marinated meat. Leave the beef to marinate if you have time, otherwise immediately put it in the sleeve, fix its edges with clamps and send everything to the oven at 190 degrees for 45 minutes. If there is no special sleeve at hand, then you can cook beef baked in foil, a sheet of foil will also help to retain the necessary moisture.
How delicious to bake beef in the oven?
Ingredients:
- beef - 1.6 kg;
- mustard - 65 g;
- garlic - 4 teeth;
- a branch of rosemary;
- sour cream - 230 ml;
- vinegar - 5 ml;
- Worcestershire sauce - 10 ml.
Preparation
Prepare a mixture of mustard with crushed garlic, ground rosemary, sour cream, vinegar and a hive. Generously salt a piece of meat and cover it with the resulting mixture. Leave the meat for an hour and a half, then place the bake at 250 degrees for the first half hour, and then at 160 for the remaining one and a half.