Housewives prefer oven recipes for several reasons. First, you don't have to stand by the stove and stir constantly. Secondly, baking is one of the healthiest cooking methods.

For example, meat will simmer in its own juice 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 take a look at the general principles of cooking beef.

Oven beef 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 very long time to cook and will remain tasteless as a result. Choose fresh, chilled food. The exception is those cases when you yourself froze a piece of farm meat, and cooked it almost immediately, and did not keep it in the freezer for six months. We remind you that fresh meat is bright red, odorless and springy. Also, try to avoid films and streaks in your beef.

To cook delicious beef in the oven, rinse it thoroughly under running cold water. As soon as the water drains, proceed to the first stage of cooking. It is important to decide how you want to get the final product. Pickled meat is prepared the fastest. After baking, such pieces are spicy and tender. Recommended marinades for beef in the oven: mayonnaise, wine, tomatoes, sunflower oil, kefir. Do not 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 will be perfectly baked as an independent dish, as well as with potatoes or tomatoes. You will definitely get a juicy, tasty hot meal for lunch.

Meat in its own juice will cook well in foil, cauldron, in a roasting sleeve. Foil helps create convenient portions with mushrooms, onions, potatoes, cheese or mayonnaise. In this combination, the meat will be saturated with vegetable juice and will become even tastier. In the sleeve, you can safely bake large pieces of whole beef, and then cut it into portions depending on the number of guests. The beef in the sleeve languishes well at a temperature of 180-200 degrees. Cooking meat in a cauldron is even easier. Beef with onions, carrots, bay leaves and pepper is placed in a large cauldron. This is where you get the true taste of meat. Bay leaves and peppers give a light aroma; onions will soften the bites. According to this recipe, it is better not to marinate the meat. It will turn out juicy even without the marinade and will give 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 optimum temperature is 200 degrees. Next, we have prepared the best beef recipes for you 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, consider a side dish. The main task of the side dish for meat dishes is to set off the taste. In addition to traditional potatoes and pasta, look at vegetables. Oven beef is perfectly complemented by asparagus, green beans, corn, champignons, porcini mushrooms, eggplant, broccoli and corn.

Vegetables can be safely sent to the oven along with meat. By the way, in the old days, 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 break the idyll, and the side dish remained unharmed.

Ingredients

• beef (pulp) - 1000 grams;
• potatoes - 250 grams;
• leeks - two pieces;
• onions - 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. My beef, cut into cubes. Cut all the vegetables into slices and roll the pieces of meat in flour. Fry the meat pieces in vegetable oil in a skillet. Fry onions, celery and carrots for 10 minutes in a cauldron.
2. Combine meat with vegetables, add tomato paste. Next, add spices to the vegetables. Then we send sugar and broth. Bring to a boil.
3. Add the remaining vegetables. We cover the cauldron with a lid and send it to the oven, preheated to 150 degrees.
4. Cooking time is two hours. Finished beef should be soft.

Recipe 2. Beef in the sleeve

The sleeve is one of the most popular baking materials. The meat in the sleeve is always soft and juicy. You don't need to marinate the beef for the sleeve, but it will be juicier with the marinade.

Experienced chefs advise stuffing pieces of meat, which will soon go to the oven. Carrots, bay leaves and garlic will give beef a special aroma. For a pungent taste, apply mustard. A very satisfying beef snack can be obtained by wrapping a piece of meat with slices of bacon. Do not 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 the meat in a bowl. Place the meat in the cold 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. We send the beef up the sleeve.
4. Pour half a glass of water into the bag and secure the bag carefully at the sides. Place the bundle on a baking sheet and don't forget to poke small holes in the bag 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 languish 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 flavor and juice of the ingredients. Also, foil allows you to conveniently bake food, dividing them into portions.

Beef with potatoes and cheese in foil will turn out tender. You can bake meat rolls in spices in foil. Meat rolls are great as a cold snack or a hearty sandwich breakfast. Sprinkle grated cheese on the meat 10 minutes before the end of cooking. The crust will be excellent. The best herbs for beef are 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. Optionally, the beef can be marinated for an hour. Mix the 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. We transfer the meat to the foil and fix the edges tightly.
4. Preheat the oven to 220 degrees. In this mode, we bake the meat for 45 minutes. If the meat has not been marinated, the cooking time is increased to 60 minutes. If you want 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 fillets. Otherwise, the meat will be tough. If you don't want to serve beef with a classic side dish, try the chops with a potato fur coat.

Delicious and tender meat is obtained if the 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 1 cm thick pieces. We advise you to cut it across the grain.
2. We beat off the pieces. Combine the 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 three cheese on a grater. Put the chops on a greased baking sheet. Put onion and cheese on top.
5. Preheat oven 150 degrees. Bake for 45 minutes.

Recipe 5. Beef with prunes recipe in the oven simple recipe

Beef perfectly absorbs the juices of other products. Try roasting beef with prunes. The meat will turn out fragrant. Guests will be pleased with the slight sourness in the taste of meat, and if you take smoked prunes, the meat will turn out to be "smoky".

Cooking beef with prunes is easy, the main thing is to choose better quality products. When buying prunes, pay attention to their color. It should be matte and avoid shiny, brown fruits. Excessive attractiveness suggests that the manufacturer used chemicals in the drying process. 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 products. Meat - slices. Find a size that suits you best. Cut the onions and carrots into half rings.
2. Fill the prunes with water for 30 minutes. Then it must be dried.
3. Fry the meat over high heat until golden brown. After that, we send the pieces of meat to a baking dish. Put vegetables and prunes on top.
4. We fill everything with water. We 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 keep it juicy. It is recommended to lower the roasting temperature as soon as the beef begins to brown.
3. Remove the meat for roasting from the refrigerator one hour before cooking.
4. Mustard powder helps to reduce the fat content of meat.
5. The higher the baking level in the oven, the higher the temperature. It is better to cook delicate foods on the lowest tier, while meat and vegetables are on the top.
6. Add butter to the meat in foil. This will give a delicate taste to such a piece.
7. The tightly closed foil or sleeve prevents the meat from crusting. To make it appear, shortly before the meat is cooked, the foil (or sleeve) should be cut.
8. Chop the beef across the grain. Beat the meat in cling film to protect the kitchen from splashing.
9. For better assimilation of meat, serve it with herbs.
10. Aim to eat beef twice a week. This product contains many minerals and vitamins: zinc, magnesium, calcium, iron and others.

Step-by-step recipes for cooking soft beef in the oven in foil with a whole piece, chunks, with vegetables, potatoes and mushrooms

2018-10-10 Oleg Mikhailov and Alena Kameneva

Grade
recipe

39179

Time
(min)

Servings
(people)

In 100 grams of finished dish

18 gr.

14 gr.

Carbohydrates

1 gr.

203 kcal

Option 1: The classic recipe for soft and juicy beef in the oven

Today I want to invite you to cook beef - meat that is incredibly healthy and nutritious. We will cook the beef in the oven, we will try to make the meat juicy and tender, not tough. When buying beef on the market, be sure to consult with the seller so that he offers you the part of the carcass that is suitable for baking.

It is also advisable to use not just beef, but veal, this meat is more tender, as a result it will be softer. It is necessary to bake beef for about an hour, it can be longer. For the marinade, I suggest taking some Dijon mustard, sour cream, salt and pepper - we don't need anything else. For a brighter taste, you can add spices for the meat. Serve beef to the table deliciously with vegetables or pickles, you can also add a light salad. Beef can be used for sandwiches or salad making.

Ingredients:

• Beef - 400 g
• Mustard beans - 1 tsp
• Sour cream or mayonnaise - 1 tsp
• Salt, pepper - to taste
• Spices for meat - 2-3 pinches
• Garlic - 4 cloves
• Vegetable oil - 1 tablespoon

Cooking process

Prepare all products, choose a fresh piece of beef, preferably veal. The meat should be exceptionally fresh, not frozen. Rinse the meat under cool water, dry with paper towels. Next, take a sharp knife, make deep cuts in a piece of meat - in different parts.

Lubricate the meat with mustard beans, if you wish, you can take American mustard - it is sweetish, it will also be delicious.

Peel the cloves of garlic, disassemble, then cut the garlic into slices, insert the slices into the cuts of the meat.

Sprinkle the beef with salt, pepper, meat spices. Preheat the oven in parallel, set the temperature to 180 degrees.

Take foil, fold it in several layers. Lubricate the foil with a little vegetable oil, transfer the meat to the foil, seal it hermetically and send it to the oven for one hour. Then turn off the oven, but leave the meat there until it cools completely - you can overnight.

That's all, after a while, remove the foil, cut the meat into small plates and serve.

Bon Appetit!

Option 2: A quick recipe for juicy beef in the oven in foil in pieces

Ideal for roasting meat in slices. The foil distributes heat evenly, keeps all the juices in the beef well. The meat can be prepared just before baking, keeping it in the marinade for only half an hour, or it can be done in the evening, which saves time even more.

Ingredients:

• beef pulp - 800 gr.;
• two large onions;
• a tablespoon of mayonnaise;
• 60 ml ketchup;
• fine salt, freshly ground pepper.

How to quickly cook juicy and soft beef in the oven

After washing with cool water, dry the meat thoroughly. Laying on a cutting board, cut strictly perpendicular to the fibers into thin slices, a centimeter wide, and slightly beat them through the film. If you expect to marinate the beef for more than three hours, do not beat it.

We clean the onions and grind them through a coarse grater into a bowl. Combine the resulting gruel with ketchup and mayonnaise. Add a teaspoon of fine salt and a little less pepper, mix the marinade thoroughly.

Put the meat in a bowl with the marinade and rub the piece well on all sides with the mixture. Tighten the top of the bowl with plastic wrap and leave the beef to marinate. The meat should be marinated for at least half an hour, or it can be left in the refrigerator overnight.

We spread two sheets of foil on the table, overlapping each other. In the center, overlap, lay the slices of beef. Tucking the free edges of the bottom sheet of foil three times, we form the sides, putting the bottom sheet on the meat with one layer. Cover the pulp so that there is a small hole in the center.

Gently drag the beef package onto a baking sheet and place it in the oven heated to 220 degrees. We bake, without lowering the heating, for exactly forty minutes, after which we dilute the edges of the foil and let the meat brown well - we keep it at the maximum temperature for another ten minutes.

Option 3: Juicy beef in the oven in foil, stuffed with vegetables on onions

The filling technology has been known since time immemorial. You can use this simple trick to change the taste, but it can also be used to soften tough meat. If you accidentally got a not the most tender piece, try stuffing it with thin "cloves" of chopped and frozen lard. Fat, melted under the influence of heat, allows you to make juicy beef in the oven in foil, even from the dryish pulp of an elderly animal.

Ingredients:

• a pound of beef pulp;
• large onion head;
• garlic;
• 30 gr. finely chopped parsley;
• olive oil and soy concentrate - a spoonful of each component;
• carrots are a large root vegetable;
• a mixture of spices "For meat".

How to cook

Wash the pulp with cool water. After drying with a paper towel, cut off all thick and thin films.

We clean and rinse all vegetables with water. Dry the onion and cut into thin half rings. Dissolve the carrots into plates and then cut into cubes. Cut three small cloves of garlic into slices.

We pierce the pulp in several places with the tip of a well-sharpened long knife, slightly widening the incision. We fill the resulting pockets with carrots and garlic.

Put a piece of stuffed meat in a bowl of a suitable size. In a separate small container, mix olive oil with soy sauce and add a spoonful of spices. After mixing, coat the meat on all sides with the cooked marinade, let stand under the lid for a quarter of an hour.

We cover a baking sheet with a folded sheet of foil, put a part of the onion in the center, sprinkle with a little parsley, and put a piece of meat on top. Cover the top of the beef with onions and sprinkle with herbs.

We pack the foil, tucking well in the bonding points. The packaging must be airtight so that the juice released from the heat does not seep through the seams.

We turn on the oven for heating, raise the temperature to two hundred degrees.

As soon as the air in the oven warms up, setting it to a medium level, place a baking sheet with meat in it. We bake the beef for an hour.

Taking out a baking sheet with almost finished meat from the oven, carefully cut the foil from above and spread the edges to the sides. Place the beef back in the oven for ten minutes, bring the top to a light browning.

Option 4: Cooking hearty and soft beef in the oven in foil with mushrooms and potatoes

Potatoes must be cut into circles, and this imposes some restrictions on the shape of the root crops. It is more convenient to use potatoes of an elongated shape and small thickness, the circles from them will turn out to be small. Of course, you can simply take more small tubers and cut them appropriately.

Ingredients:

• portioned slice of beef tenderloin - 200 grams;
• four medium, oblong potatoes;
• medium-sized champignons - 150 grams;
• eight tablespoons of vegetable oil;
• cream, medium-calorie - a quarter of a glass;
• three pinches of salt and one pinch of pepper;
• young greens - a couple of spoons.

Step by step recipe

Rinse the pulp and pat it dry with a towel, cut it lengthwise into two halves. Beat the meat into thin layers with a culinary hammer. Add a little salt and sprinkle with a little pepper. Heat three tablespoons of oil in a frying pan and fry the beef for five minutes on the first side and three on the back.

Peel the potatoes, wash, dissolve in thin circles. If there is enough oil after the meat and the flesh does not stick to the pan, you can fry the potatoes without washing the pan. Otherwise, wash and dry the pan, heat the same amount of oil as in the first case, and brown the potatoes well on it.

Rinse fresh mushrooms, dry and cut into slices. With the remaining butter, only in a clean frying pan, fry the mushrooms over moderate heat for six minutes, then pour in the cream and simmer for another three minutes, stirring and lightly adding salt.

On a sheet of foil spread in a baking sheet, lay out the meat, potatoes on top of it, and place the mushrooms in the last layer. Add salt and pepper, seal the foil tightly. In the oven, heated to two hundred degrees, we send the meat directly on the brazier, bake for forty minutes.

Option 5: Soft beef in the oven in foil "Meatloaf with dried apricots"

And this cooking method is guaranteed to allow you to get beef in the oven, juicy and soft, and even with a luxurious fruity flavor. The best choice of meat is neck, and choose dried apricots, first of all, by color and juiciness. The berries should be light and soft; you can soak only those dried apricots of the quality you are sure of for a long time. Dark dried fruits sometimes have a bitter taste after soaking, they are quite suitable for food, but a roll with such a filling will not come out the most delicious.

Ingredients:

• seven hundred grams of veal tenderloin, one oblong slice;
• dried apricots - an incomplete glass;
• spices for meat and provencal herbs;
• a spoonful of pure oil;
• table salt, coarse.

How to cook

Soak dried apricots and cut each berry in half, not cutting slightly to the edge. Pour in hot water and stand until softened, but at least two minutes. Rinse dried fruits with cool water and, lightly wringing out with your hands, dry thoroughly with a towel.

Wash the veal, dry it and beat it off, trying to stretch the slice a little. We lay out dried apricots in the middle, with the expectation that the edges should be free. We tighten and bend the long sides up, temporarily, just for convenience, we fasten with several toothpicks. Gently winding it under the bottom of the roll, wrap it all with culinary twine, with a step of about a centimeter, remove the toothpicks.

We fold the foil in two layers, slightly moisten with oil. Carefully lay the roll in the middle, seam up, salt, sprinkle with oil, sprinkle with spices. We wrap it tightly in foil, the edges of the beaten off meat should remain on top.

In a preheated oven, we keep the roll up to two hours, the temperature should not slightly reach two hundred degrees. There is no need to unfold and check the packaging. Cool the finished roll in foil first to air temperature, then keep it in the refrigerator for another three hours. Remove the threads and slice the beef.

Option 6: Soft and juicy beef in the oven in a piece in foil

For baking with this method, any piece of pulp without a bone is suitable. Oven-cooked beef will come out juicy and tender, even if the meat contains many veins. It is advisable to take small pieces of beef weighing from one to one and a half kilograms. Such meat is equally good hot or cold, it is ideal for salads.

Ingredients:

• beef (a piece of pulp) - 1200 grams;
• oil, olive - two tablespoons;
• a tablespoon of a mixture of ground paprika, mustard seeds and pepper.

A step-by-step recipe for beef in the oven, juicy and soft

The preparation of meat is a short-term procedure, so it is advisable to turn on the oven immediately so that by the right moment the temperature in it rises to 250 degrees.

We wash the pulp in cool water under the tap. Dry the piece thoroughly, wipe it with paper towels or napkins.

Sprinkle the meat with salt and a mixture of spices, rub thoroughly, lightly crushing the flesh with your hands.

Place the seasoned pulp on a large sheet of parchment and wrap it up. We shift the "package" to the foil, wrap it with it too, tightly fastening the seams. We repeat the foil wrapping one more time.

We put the "package" on a baking sheet and place it in a preheated oven. For the first half hour, we bake the beef at the maximum temperature, and then bring it to readiness, for an hour, lowering the heat to 140 degrees.

If you intend to serve the beef hot, cut it into pieces immediately after roasting. If you plan to use it for sandwiches or salad, leave it to cool completely in the oven, then, after removing the foil layers, move it to the refrigerator.

The other day I got the idea to bake beef in the oven with a whole piece in foil. I wanted to get beef pork. The result was pleasing - the meat turned out to be incredibly tender and at the same time completely low-fat. Thanks to the marinade and foil, the beef is baked in its own juice, so it turns out so soft, juicy and aromatic. Now let me present to your court my recipe for baked beef in foil.

Ingredients:

beef or veal (pitted) 500 g

classic soy sauce 70 ml

refined sunflower or olive oil 2 tbsp. l.

garlic 4 large cloves

zira 1 tsp

ground coriander 1 tsp

ground red pepper 0.5 tsp

seasoning for meat (paprika, marjoram, mustard powder, cardamom) 1 tsp.

Servings: 4 Cooking time: 120 minutes

Recipe

Step 1: prepare the marinade

To marinate the meat well, it is necessary for the marinade, chop the garlic very finely. This can be done in any way: cut the garlic with a knife, grate it on a fine grater, pass it through a press or chop it with a meat hammer, after covering the garlic with cling film. The main thing is that the garlic is chopped as small as possible.



Now put the garlic in a bowl where the meat will be marinated and add the classic soy sauce. It will give the dish a pleasant taste and make the meat moderately salty.



Now pour the spices into the marinade. This can be any spice you have and the taste you like. Spices that go well with meat are: dried garlic, red pepper, black pepper, allspice, pieces of red sweet pepper, dried onions, nutmeg, turmeric, dried marjoram, cinnamon, dried basil, coriander, paprika, dried oregano , cumin, carnation. If you want to add fresh herbs to the marinade, then it should not be finely chopped, otherwise it will be difficult to extract it later. In general, it is better not to add fresh herbs to the marinade, as it may burn during the cooking process.



Stir the marinade until smooth.



Step 2: marinate the meat

Wash the beef thoroughly. If necessary, clean the meat from films and veins. For baking, it is better to choose the soft part of the carcass with a little fat. Bulky pieces are perfect, flat ones are best fried on a grill or pan in the form of steaks. The piece of meat for roasting must be large enough, weighing at least 500 grams. Chefs recommend choosing the meat of a young bull - roast beef. This is the thick edge of the dorsal muscle, which is located closer to the neck. This meat is soft and juicy and cooks much faster.



At room temperature, we will marinate the meat for 1 hour. If you have a larger piece of meat, marinate it for longer than 1.5-2 hours. You can marinate meat in the evening. Then it must be removed to the bottom shelf of the refrigerator and marinated for 6-8 hours.

Step 3: Grease the meat with vegetable oil

Using a silicone brush, brush a piece of beef with oil. Both sunflower and olive oil will do. It will help to reveal the full completeness of the aromas of spices, since the esters of the spices dissolve in it perfectly. In addition, the vegetable oil envelops the meat and the juice does not leak out during the baking process.



Step 4: wrap the beef in foil

Fold the foil in a double layer and place the meat on top of it.



Wrap the beef hermetically in foil. We will make several punctures in the foil with a toothpick so that the foil does not swell and open during cooking. Transfer the meat in foil to a baking sheet and put it in a preheated oven for 1.5-2 hours. The first 10 minutes we will bake the meat at a temperature of 250 degrees. This is necessary so that a crust forms on the meat and the meat remains juicy, retaining its juices. Then we will reduce the temperature to 190-200 degrees. Check the readiness of the meat with a toothpick or make a small incision.



Step 5: feed

Beef baked in foil can be served hot or chilled. Aromatic baked meat can be served as a stand-alone dish with various side dishes, or used as a base for salads and sandwiches.



Bon Appetit!

Meat dishes have a special place in cooking. Beef meat has a pleasant taste, it is quite nutritious. Many original recipes include beef cooked in foil.

At the same time, it turns out to be quite tasty and soft. We propose to consider recipes for cooking beef in the oven in different ways, with the constant use of foil in all of them.

Simple recipe

Cooking beef is not as difficult as some people think. In fact, it is really possible to cook it without much difficulty. All you need to make such a dish is a fresh piece of meat and a fully functioning oven. In this case, it does not matter whether it will operate on electricity or gas.

The main thing is to create the desired temperature - about 200 degrees. Freshness of 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 gives off an unpleasant smell, changes color from pink to pale gray, and when pressed, dents remain on it for a long time.

Ingredients for cooking beef in the oven in foil:

Beef pulp - 1500 g; Salt to taste; Pepper - 6 g; Coriander - 5 g; Garlic - 5 cloves; Soy sauce - 60 g; Carrots - 2 things; Lemon juice - two tablespoons; Foil - for baking.

Cooking time: up to 1 hour. Calorie content: 290 kilocalories per 100 g of ready-made dish.

How to cook baked beef in a piece in foil:

The beef is thoroughly cleaned, washed, and then dried (a dry towel is used for this); After that, it is thoroughly rubbed with pepper, salt and coriander; Garlic is peeled, crushed in a special garlic dish; Prepare the sauce: mix olive oil with lemon juice, salt, garlic and pepper; Impregnate the meat with the resulting mass and leave it for a while (about an hour); Peel, wash, cut carrots into thin circles; When the beef is infused, you need to make cuts in it, in which you put pieces of carrot and garlic; The meat is placed in foil and placed in an oven, where it is thoroughly baked at a high temperature - about 200 degrees (about 60 minutes); The finished dish is taken out of the oven, cooled (you can sprinkle with mayonnaise and decorate with herbs), cut into portions and put on the table.

Portion of beef with cheese and tomatoes

It is very easy to prepare such a dish; you do not need to use overseas products. Even if you don't have special culinary skills and experience, you can still cook a delicious and juicy fresh beef dish for lunch or for a holiday without any problems.

It is necessary to be especially careful in choosing the right piece in the store or in the market in order 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 the beef is pre-marinated, it will turn out to be especially juicy and tasty. The foil allows the meat to remain particularly soft, as it usually dries up in the oven. Tomatoes go well with beef and give it an incredibly delicious 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, cleaned of films, cut into pieces and proceeded to beat them off; Prepared beef is impregnated with a mixture of salt, pepper, rosemary, coriander, oil; Spread the pieces on pre-greased foil, put on a baking sheet; Tomatoes are washed, cut into circles, placed on top of the meat, sprinkled with oil; Peel the onion, cut it into rings and spread it in a layer on the surface of beef and tomatoes; Sprinkle grated cheese on top, squeeze out beautiful patterns from mayonnaise from a pastry syringe; The prepared dish is covered with foil and placed in an oven (which is already thoroughly warmed up 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, it is enough to have foil and some spices in the house. But if there are mushrooms and potatoes in the fridge, it is realistic to prepare a particularly mouth-watering meal 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 the finished product.

So, how to cook beef with potatoes and mushrooms in the oven in foil:

The meat is washed, veins and films are removed, cut into small pieces; Beef is beaten;
Mushrooms are washed, unnecessary parts are removed, chopped with a knife; Peel, wash, cut the potatoes into thin slices; The bell peppers are washed, cored, cut into pieces; Carrots are prepared and cut into thin circles; Prepare a sauce based on pepper, coriander, salt, vinegar and sour cream; They impregnate beef with it, let it brew for an hour; Prepare a baking sheet, cover it with foil, grease with oil; Lay out a layer of potatoes on a culinary sheet, on top - meat, then rings of onions, carrots, again potatoes, meat, peppers and onions;
After that, cover everything with sour cream and sprinkle with grated hard cheese; Cover with a layer of foil on top and put in the oven;
Beef should be baked at temperatures up to 200 degrees, about 60 minutes.

Beef steaks with tomatoes

Baked steak is a favorite dish in many European countries. This is the name of a piece of meat that is fried over a fire. It is prepared on the basis of beef. If you bake chunks of beef in the oven in foil, you get a great, nutritious dish. Tomatoes will give it some "zest", and the foil will retain its juiciness.

Ingredients for cooking:

Beef fillet - 1 kg; Salt to taste; Tomatoes - 4 pieces; Ground black pepper - to the taste; Basil and rosemary taste; Sunflower oil - 100 g.

Cooking time: 55 minutes. Calorie content: 270 kilocalories per 100 g of ready-made 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 fibers, but across); Beef slices are dipped in boiling oil, fried for several minutes and put on a plate; Mix rosemary, salt, black pepper, basil and oil in a saucer; The resulting marinade is smeared with pieces of meat from all sides; Tomatoes are washed, cut into circles; Spread the steaks on oiled foil, spread the tomato slices on them; The foil is well wrapped so that the juice does not leak, it is placed in the oven and baked 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 a neck or a 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. Spices are dipped in half a liter of boiling water and this is how the brine is prepared.

When it cools down, a piece of meat is immersed in it. Then it is left for several days, the temperature in the room should not exceed 8 degrees above zero.

Ingredients for making beef pork 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 the dish.

How and how much to bake beef pork in the oven in foil:

Beef (neck, ham) is washed, dried; Salt is dissolved in half a liter of water, meat is lowered there; Black pepper, rosemary, coriander are thrown into boiling water, boiled and cooled; Pour spicy brine into salted water with meat - a marinade is obtained; The meat is left in a cold place for five days; Beef is put in foil, sealed with an envelope, spread on a baking sheet; Pork pork is baked in the oven at a temperature of 190 degrees for an hour and a half.

The oven temperature can be below 180 degrees (minimum - 160 degrees), but in this case it will take more time to fully cook. At least 3 hours. Otherwise, the meat will turn out to be harsh. However, the maximum baking time is 4 hours.

Sometimes it happens that the hostess performs all the necessary actions in the process of cooking beef in foil, but does not get the expected result. The whole reason may lie 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 fat neck or ham; for steak and baked meat, they also take boneless pulp (fillet); Pork pork will be tastier if the meat is previously marinated for five days; The foil does not allow the beef to dry out, therefore, to obtain a juicy dish, it is recommended to wrap it in two layers of such material; To make the baked beef meat tasty, you need to beat off the pieces well; For beef, you can use any spices that are put in the meat; Grated hard cheese allows you to get a thin, golden brown crust.

In the process of baking beef in foil in the oven, it is important to trace 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.

Beef baked in the oven, in foil in a large piece and just in pieces, tastes like stew, smells like fried. Due to the lack of excess fat in cooking, it turns out to be quite dietary, and, finally, it's just incredibly tasty! I offer several recipes, I will share some tips for baking meat in portions and a whole piece, I will tell you how much to bake beef in time.

Our distant ancestors knew a lot about food, and baked meat too. When do you think people learned how to cook meat so that it was juicy, retained useful properties, and even had a ruddy crust? For a long time, believe me! At first, whole carcasses were baked over a fire without removing their skins, then they learned to coat pieces of meat with clay and cook them directly in the fire. As the years passed, the cooking skills of the ancestors improved, the clay was replaced with dough, and the fire was replaced with a stove. And then foil was invented! And now every modern housewife has her in the arsenal of kitchen assistants.

Not baked in the oven, and not too sure - read the tips for proper baking. Then don't make the common mistakes you end up with an extremely tasty dish. Since cooking is considered aerobatics and a kind of test for culinary skills.

The main task is to make the beef juicy and soft. What is needed to get a great dish from a not-too-good piece of meat:

If it is not separately specified in the recipe, and the piece is not extremely large, then before wrapping in foil, rub the piece with a mixture of herbs and spices, then quickly fry on both sides over high heat. This will seal the meat juices and make the piece juicy. Take different spices - you will be able to "compose" a new recipe. True, this applies to previously unmarinated beef. You can independently calculate the cooking time of beef in the oven if you weigh it. At a temperature of 220 ° C, every kilogram of meat will take 1 hour and 15 minutes. When wrapping meat in foil, make sure that there are no punctures and holes - you need complete tightness of the package. Otherwise, the juice will leak and the beef will become dry. If you suspect that you got a piece of old beef, and when baking it will not turn out juicy, stuff it with small pieces of bacon. Additionally, wrap the piece in bacon for incredibly juicy and tender meat. If you want to save the finished baked piece for several days without losing quality, leave it wrapped in foil. Take a new leaf, or leave the one in which you baked. Do not cut a large piece of meat at once, cut it as needed.

Choosing beef

For baking in foil in the oven, beef tenderloin is suitable - shoulder, brisket, thick edge.

Oven beef in foil in a piece, with prunes

An excellent recipe for baked with a large piece of meat in a sleeve or foil, easy to perform.

Veal, fillet - 700 gr. Prunes - 100-150 gr. Salt, herbal seasoning.

How to cook:

Make cuts on a piece of meat and gently stick in the garlic. Rub a piece with salt and seasoning. Remove the seeds from the prunes. Put the meat on the foil, put the prunes on top and wrap, joining the edges well so that the juice does not spill out. We send it to the oven for two hours, at 180-200 degrees.

Beef baked in foil with mushrooms and cheese

Scythian meat. We bake not a large piece of the whole, but divide the fillet into pieces. The meat is extremely juicy.

Meat - beef (pork can be cooked according to this recipe, chicken breasts. Cream 10%. Mushrooms, take any, I have honey mushrooms. Hard cheese. Onions - large head. Spices - take to taste. Cut the beef fillet into portions (with palm), beat it well, I beat it with a knife, salt, pepper and leave to marinate. Then put each piece on the foil. Take the foil so that large edges remain, then we wrap the meat in it. Fry finely chopped onions and mushrooms in a pan (mushrooms, honey mushrooms), add a little salt and pepper. Put on the meat. Pour each piece of meat with mushrooms, cream and sprinkle with cheese grated on a coarse grater. From foil make envelopes - nodules: lift the edges and connect on top. Fold the envelopes on a baking sheet and in oven for 40 minutes Temperature 180 degrees, not less Unfold the envelopes carefully so as not to burn your hands.

Large piece of beef - recipe

The recipe in the notebook is called funny and unpretentious: Beef Stuff. It is made in a whole large piece.
Cool named, but not laughing when you cook it! Because there is no time to laugh - you need to eat !!!
By the way, it is also suitable for cooking chicken. The meat is juicy and the crust is deliciously ruddy!

Cottage cheese (homemade processed cheese) - 1.5 tbsp. spoons. Tomato juice (homemade ketchup without sugar) - 2 tbsp. spoons, or tomato paste - 0.5 tbsp. spoons. Salt - 0.5 teaspoon. Seasoning for chicken, meat - take to taste. Garlic - 2-3 cloves.

Step by step recipe:

Cooking meat is as easy as shelling pears: Mix cottage cheese with tomato, add salt and garlic chopped in a garlic, add seasoning and mix thoroughly. Spread a piece of beef on all sides and in the oven! Be sure to watch the temperature - the putty will redden quickly, so adjust, it is better to make the gas smaller.

Pieces of beef baked in foil with mayonnaise

For some reason, everyone thinks that you can cook only a whole piece of beef in the oven. This recipe involves roasting meat with steaks - small beaten pieces.

Beef - 4 steaks. Onions - 1 pc. Pickled mushrooms - 20 pcs. Garlic. Mayonnaise - 6 tablespoons. Dill, salt and pepper - take to taste.

How to bake:

Beat each steak, then rub with garlic mixed with pepper and salt. Cut the dill separately and add to the mayonnaise. Prepare a sheet of foil for the steak, lay out, on top put onion chopped into large rings on top of each piece of beef. Put the pickled mushrooms on top and cover the piece with dill mayonnaise. Wrap the steaks in foil and place in the oven for 40 minutes at 200 ° C.

Mustard-horseradish crust beef

An interesting and healthy dish thanks to the spices. The beef baked according to the recipe turns out to be juicy, despite the fact that it is cooked without foil - its role will be played by bread with spices.

Beef, fillet, lean - 1.5-2 kg. Olive oil - 2 large spoons. White bread or loaf - 0.75 gr. Finished table mustard - 1 large spoon. Grated horseradish - 2 tbsp. spoons. Milk or cream - 2 tbsp spoons. Allspice - 5 peas. Salt and pepper to taste.

How to bake a custard:

Wash the meat, pat dry a little with a paper towel, brush with olive oil (1.5 large spoons) salt and pepper. Place in a baking dish and place in the oven for 80 minutes. While the meat is baking, crush the loaf and stir with horseradish and mustard. Add remaining butter, salt, cream (milk), pepper. Mix the mass thoroughly, roll it into a ball, and then flatten it into a rectangle, the size of a piece of meat. 15 minutes before the end of cooking, remove the meat from the oven, firmly attach the bread and spice mixture. Place in the oven again and continue baking until the crust is golden brown. Remove from oven, place in a warm place for 15 minutes and then serve.

While the meat is being cooked, read what horseradish is useful for - you will eat and understand that the dish is not only tasty, you provide invaluable help to your health)))!

The beef baked in the oven with a shitty mustard crust is ready. You can help yourself! The meat can be eaten hot, it is great and cold. You can serve it on the table as a separate dish with a side dish, cold cuts on the festive table, the dish will look perfect, and you will also like it as part of a sandwich for breakfast with tea and coffee.

How much to bake beef

It all depends on the size of the piece of meat. For example, a kilogram whole piece at a temperature of 200 degrees is baked in 2 hours. And a piece for half a kilogram is an hour and a half at 180 degrees.

The same amount of meat is baked in the airfryer, longer in the multicooker: half a kilogram of meat in the Stew and Baking mode is baked in 2 hours.

Recently, instead of foil, they often use a baking sleeve. Indeed, it is a convenient cooking method. Our task is to get the meat juicy, and for this it is necessary that the juice does not flow out. The sleeve is much more reliable than foil. In addition, it is more convenient when the marinade for meat is liquid and spreads.

Find out the last recipe for beef baked in foil in the oven with a whole piece in the video I found. Be healthy! With love ... Galina Nekrasova.

Do you want to cheer up, find out interesting things, get advice?

For a big family celebration or just a delicious lunch, you can cook a juicy large piece of beef in the oven. Such meat turns out to be aromatic, tender and more useful than fried.

If you cut the already baked beef into thin layers, then you can use it for making sandwiches and delicious salads. Knowing the basic principles of cooking beef in the oven, you can make a holiday out of any meal.

Oven baked beef - food preparation

For baking, a fresh (not frozen) piece of young beef is suitable, soft enough and without an unpleasant or foreign smell. It is the right choice of meat that will be half the guarantee that the dish will turn out delicious.

Before starting cooking, a piece of beef should be thoroughly rinsed and dried using a paper towel. In order for the meat, in the end, it is coated with a pre-prepared marinade, in which it is kept for at least two hours in a cool place.

Oven beef - preparing dishes

A sleeve, foil, or parchment is best for roasting beef. Also for this you can use a special ovenware with a lid - a glass or ceramic pan. You may also need a baking sheet.

OVEN BEEF BEST RECIPES

Recipe 1: Beef baked in foil

Delicate and aromatic meat prepared according to this recipe will become your signature dish. Everything ingenious is simple - the expression fits perfectly with beef baked in foil.

Ingredients

- beef meat - 1-1.5 kg;
- carrots - 1 pc.;
- garlic - 6 cloves;
- soy sauce - 2 tbsp. lies .;
- black pepper and salt.

Cooking method

Grate the prepared beef with black pepper and salt. Next, you need to marinate it for a couple of hours in such a mixture: add chopped garlic to the soy sauce. You can also use another marinade made with lemon juice and olive oil.

Then the meat is stuffed with garlic and slices of raw carrots. To do this, you need to make longitudinal small cuts in beef, where you insert pieces of vegetables.

A piece of meat prepared in this way must be wrapped in 2 layers of foil, bending the edges well so that the juice does not flow out. Preheat the oven to 220 ° C and place the beef in it after placing it on a baking sheet. Bake for about 2 hours, then remove the meat from the foil and continue baking for another 10-15 minutes. until a delicious crust appears.

Recipe 2: Oven baked beef with bacon

For this dish, it is best to take a ham, tenderloin or shoulder blade. Used mustard with spices and water. The beef turns out to be especially juicy because it is lined with bacon.

Ingredients

- 1 kg of beef;
- 300 gr. bacon;
- 5 tea. lies. ready-made mustard;
- 1 tea lies. dry basil;
- 1 tea lies. paprika;
- 1 tea lies. hop-suneli mixtures;
- 5 cloves of garlic;
- ½ tea lies. ground black pepper;
- 1 tea lies. salt.

Cooking method

Stuff the cooked piece of meat with garlic, cut into strips. Then apply mustard, salt and spices on it in an even layer. Place the beef in a deep bowl and add a little water. Send it to the refrigerator and marinate for at least 3 hours.

Cut the bacon into long, thin strips (the thinner the better), season with salt, paprika and pepper. Send to refrigerator.

Line the tin with foil so that the shiny side is outside and place the marinated meat on top of it. Spread the bacon in even rows on the beef, make a tight "lid" out of it for the meat. Cover everything with foil on top, seal well and bake in an oven at 220 ° C for an hour.

Recipe 3: Beef in the oven in the sleeve

The advent of the roasting sleeve has greatly simplified the life of housewives, helping them to cook juicy and tender meat effortlessly. Pre-marinated beef prepared in this way will truly amaze your guests with its exquisite taste.

Ingredients

- 800 gr. beef pulp;
- 1 onion;

- 1 tea lies. paprika;
- 3rd table. lies. soy sauce;
- 1 pinch of ground black pepper.

Cooking method

Chop the onion in half rings. Cut the meat across the fibers into small pieces and beat off a little. Combine beef, onion, soy sauce, olive oil and spices in a deep bowl, mix everything well and set aside for marinating for an hour at room temperature.

Put the marinated beef in a culinary sleeve, fasten it on the sides and bake in the oven at 200 ° C for 45 minutes to an hour. You can serve vegetables or rice as a side dish with this dish.

Recipe 4: Beef in the oven on a baking sheet

- 800 gr. beef pulp;
- 3 onions;
- 1 table. lies. olive oil;
- 50 gr. lard
- 1 pinch of ground black pepper.

Cooking method

Place a layer of chopped onions in a baking sheet. Lash a piece of beef with pieces of bacon, put on the onion. Bake in the oven. While cooking, often pour the juice over the piece of meat.

Recipe 5: Oven Beef with French Cheese

- 1 kg. beef meat

- 200-250 g cheese
- 1 glass of milk
- 2 onions
- 3 tbsp. mayonnaise
- a bunch of green onions
- salt pepper.

Cooking method

Preheat the oven to 180 C degrees.
Cut the meat across the grain into pieces 2-3 cm thick. Lightly beat the pieces of meat and put in a baking dish in one layer. Season with salt and pepper.

Cut the onion into thin half rings and sprinkle evenly over the meat on top. Sprinkle half rings on top with chopped green onions. Grate the cheese and sprinkle the meat on top of the onion.
Mix milk with 3 tablespoons of mayonnaise. Mix well. Top the cheese and onions with this milk and mayonnaise. Place the meat in a preheated oven for 1 hour.

Recipe 6: Beef in the oven with wine

- 1 kg of lean beef, diced

- 2 glasses of red wine
- 50 g butter
- 2 cups chopped champignons
- 2 onions
- 2 carrots
- 3 tbsp. chopped parsley
- 1 tablespoon flour
- 1/2 tsp ground black pepper
- 1 clove of garlic, chop
- 1 bay leaf, 1/2 tsp dried thyme
- 1 tsp salt

Cooking method
In a small bowl, combine flour, salt and ground black pepper. Dip the beef cubes in this mixture.
Melt the butter in a large skillet over high heat. Add the beef and brown well on all sides. Place in a 2 liter baking dish.

Put the pan on the fire again and add finely chopped onions, carrots and garlic to it. Simmer for 5 to 10 minutes, or until the onions are tender. Add wine, bay leaves, parsley, thyme, and mushroom liquid. Pour everything over the top of the meat.
Bake, covered with a lid or foil at 180 C for about 2.5 hours. Remove the lid, add the mushrooms (and some water, if needed) and bake for another 30 minutes. Serve well with rice.

Recipe 7: Oven beef with vegetables

1.5kg quality beef upper thigh (or rib)

2 medium onions

2 carrots

2 sticks of celery

1 garlic onion

1 small bunch fresh thyme, rosemary, bay or sage, or herbal mixture

Olive oil

Sea salt

Freshly ground black pepper

Cooking method

Remove beef from refrigerator 30 minutes before frying. You can thread the beef to shape it.
Preheat oven to 240 ° C. Wash vegetables and chop. It is better not to peel the garlic and put it in wedges.

Place all the veggies, garlic, and herbs in a large roasting pan and drizzle with olive oil.

Drizzle the olive oil over the beef and season it with salt and pepper, rubbing over the entire length of the meat.

Place the beef on top of the vegetables.

Preparation: Place the meat in a deep baking sheet in an oven preheated to 240 ° C. Reduce heat immediately to 200 ° C and cook for 1 hour for medium rare.

You can cook meat 5 to 10 minutes earlier or 10-15 minutes longer, depending on your preference for roasting.

If you are garnishing fried potatoes and vegetables, then place them in the last 45 minutes of cooking meat.

Turn the beef over halfway through cooking and if the vegetables look dry, add some water to the pan to stop them drying out.

When the beef is cooked, remove the tray from the oven and cover the meat on the board with a layer of foil and a towel for 15 minutes and set aside while you make your meat sauce.

To get juicy meat, it only needs to be placed in a hot oven. The resulting crust will prevent the juice from flowing out. When the beef begins to brown, the heat should be reduced. Remove the meat from the refrigerator an hour before cooking.

If you come across a fatty piece of meat, then rub it with dry mustard powder. This not only neutralizes excess fat content, but also gives the beef a spicy flavor.