Beef in the oven - Juicy and soft beef baked in foil. How to cook beef in the oven - the best beef recipes in the oven

Greetings, my dear cooks. What do you most often cook for family celebrations? I understand that every housewife has her own signature dishes. But no one forbids expanding their list. Today I'm going to tell you how to make a marinade for tender beef. Then this meat can be baked or fried. It will turn out very tender, tasty and aromatic.

The most important thing is the meat. It is better to cut the beef across the grain. Before stewing the meat, fry it on high fire. Thanks to this, it will appear on the piece golden brown crust, yes and meat juice will not leak.

Don't be afraid to add alcohol– the meat won’t make you drunk :) If the recipe calls for adding alcohol, great. If not, then simply enrich the marinade with vodka. In progress heat treatment the alcohol will evaporate. But during the marinating time it will have time to act. But cognac-vermouth will add specific notes to beef, which is not always appropriate. You can also add wine, it always works well with meat.

Do not overcook beef in the oven. Be sure to time yourself. Of course, the time depends on the size of the piece. On average it takes about 1.5 hours. If cooking in a sleeve or foil, let the beef cool completely without opening it.

If you are braising beef, brown it first. To make it soft and juicy, the pieces of meat must first be quickly fried. To do this, the pan must be well heated so that the meat is sealed. And then the meat juice will not flow out of it. Then simmer the meat by pouring boiling water with seasonings for 40 minutes to 1.5 hours.

For the chops The meat should be well beaten on both sides and marinated. I marinate in the mixture apple cider vinegar+ wine + spices. Next, the meat needs to be rolled in beaten egg. For breading, fine crackers, flour or crushed oatmeal. Afterwards, quickly fry the meat over medium heat. We need a crust. Then you need to put it in a mold and cover it with foil. This is to prevent moisture from evaporating. Bake for up to an hour. I found this topic good video instructions.

Recipes for cooking soft beef

There are many marinade options. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and baking in the oven. By the way, here are 3 more recipes for frying beef in a frying pan. So you have a huge field for activity. Prepare and be sure to post your results in the comments.

Kiwi marinade

kilo beef tenderloin;
3 pcs. kiwi;
3 pcs. onions;
4 cloves of garlic;
salt + spices.

The beef is washed and dried with a paper towel. And then cut into thin pieces large pieces. Peeled onions are cut into thin half rings. Garlic cloves are cut into slices. Meat pieces salted and flavored with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is grated on a fine grater or pureed in a blender. Afterwards the gruel is added to the meat and everything is mixed thoroughly. The tougher the meat, the longer it needs to be kept in the marinade. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But don’t overcook, because the pieces will fall apart. And instead of juicy tender beef you will succeed meat puree. It will turn out very unesthetically.

The marinated pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

By the way, this marinade can also be used to prepare shish kebab. Only then will the meat have to be cut into oblong pieces so that they can be threaded onto skewers. And here are other marinades for beef kebab. Experiment, my friends.

Meat for frying in a frying pan

Beef prepared according to this recipe simply melts in your mouth. For it you need to take:

kg tenderloin;
50 g butter;
2 large onions;
water;
salt+pepper.

Cut the onions into thin half rings. We cut the meat into slices up to cm thick and beat it on both sides. Fry it on butter over high heat. While frying, add salt and pepper the beef.

Let's take it thick-walled pan and put a layer of meat in it. Cover it with an onion layer (add a little salt on top). And then we lay out several more tiers in this order - meat, onions, etc. The last layer is onion.

Pour some water into the frying pan where the beef was fried - this is to collect all the “flavors”. Then we pour it all into a pan with meat and onions. Add water to the vessel. Pour enough liquid, but it should not reach the very top layer.

Cover the pan with a lid and place on medium heat. When the liquid boils, reduce the heat to low. And simmer the beef for about an hour and a half. Then we check - if a piece comes off easily, it means it’s time to set the table. And if the beef is a little tough, you need to simmer it a little more.

Making marinade from soy sauce

For a kilo of tenderloin take:

2 pcs. onions;
3 tbsp. soy sauce;
1 tsp sweet paprika;
1 tbsp. olive oil;
1 tsp salt;
¼ tsp. crushed black pepper.

Puree the peeled onions in a blender. Then mix the onion pulp with butter and sauce. We enrich the mixture with paprika and pepper, and also add salt. Mix everything well.

Pour the marinade over the beef and soak it in this spicy mixture for about half an hour at room temperature. Then we transfer the meat into the sleeve. Preheat the oven to 180 degrees and place the tenderloin in it. Bake something delicious with this temperature conditions it takes about 2 hours.

How to marinate beef with mustard and lemon

The recipe for this delicacy is as follows:

kg pulp;
3 tsp mustard;
3 tbsp. vegetable oil;
half a lemon;
5 pcs. allspice;
2 tsp herbs (basil+marjoram+oregano);
salt.

Grind the pepper in a mortar. Mix in mustard herbs, pepper, oil and salt. Squeeze the juice from half a citrus fruit and enrich the marinade with it. Mix the ingredients. And generously coat a piece of beef with the spicy mixture.

Place the meat in a sleeve or wrap it in foil. And then we put it in an oven preheated to 180 degrees. Bake for approximately 90 minutes.

Marinate in wine

For a kilo of beef you need to take:

1 small + 1 medium-sized onion;
1 tsp each crushed black pepper + dry rosemary + salt;
0.5 l of dry red wine;
3 strips of orange zest;
2 tbsp. jam or preserves (seedless);
vegetable oil;
4 celery stalks;
3 garlic cloves.

Cut a small onion into thin half rings. IN glassware mix zest, jam, onion, salt, pepper, rosemary and wine. Place the beef in the marinade, place the vessel in the refrigerator and leave overnight.

Then remove the beef from the marinade and dry it with a paper towel. Fry it on vegetable oil until brown (you need to fry over high heat).

Strain the wine marinade - we still need the aromatic liquid. Peel and chop a medium-sized onion small cubes. Chop the celery and cut the garlic into slices. Sauté onion, garlic and celery in a Dutch oven until soft. Add the liquid from the marinade here and bring the mixture to a boil.

Then, we put the piece of meat fried in a frying pan into the roasting pan. Cover the dish with a lid and place it in an oven preheated to 150 degrees. Simmer the meat for about 2 hours. After an hour, carefully turn the meat over. Remove the beef from the roasting pan and cut into pieces. Serve this yummy with fresh vegetables.

Making a simple kefir marinade

Prepare in advance:

800 g tenderloin;
2 tbsp. olive oil;
3 cloves of garlic;
450 ml kefir;
1 tsp soy sauce;
1 tsp sweet paprika;
salt + pepper + dried rosemary (to taste).

We wash the fillet under running water and let it dry. Mix kefir with sauce, paprika, rosemary, and garlic pressed through a press. Salt and pepper this mixture, and then mix thoroughly again.

We send the meat into the aromatic mass (it is advisable that it be completely covered with marinade). And put it in the refrigerator overnight. If possible, it is better to leave the meat in the marinade for a day. Just turn the tenderloin from time to time so that it is evenly saturated with spices.

Next, take the marinated beef out of the refrigerator and remove it from the marinade. And leave for an hour at room temperature. We tear off a piece of foil (the beef will be wrapped in it), pour oil here and lay out the tenderloin. You can pour a little marinade on top. Wrap the meat in foil and place it on a baking sheet. Next, put it all in an oven preheated to 180 degrees.

Bake for about an hour. Then turn off the oven, but do not rush to take out the delicacy. Leave it in the oven for another half hour - let it simmer thoroughly. This will make the meat tastier and more tender.

If you wish, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it correctly.

Vinegar marinade for juicy beef

The main ingredient of this marinade is balsamic vinegar. Under no circumstances replace it with table food. Otherwise, the aromatic solution will not soften the meat, but will make it tougher. If so balsamic vinegar If you don’t have it, in extreme cases, you can take natural apple juice.

For this dish you will need the following ingredients:

700 g marbled beef;
4 tbsp dry red wine;
2 garlic cloves;
1 tsp ground ginger;
1.5 tbsp. balsamic vinegar;
1 tbsp each vegetable oil + honey;
a sprig of thyme + rosemary;
a bunch of purple basil;
salt+pepper.

Combine crushed garlic with wine, vinegar, ginger, oil and honey. Cut rosemary, thyme and basil into small pieces, and then add these herbs to the marinade. Season the mixture with pepper, and then mix all the ingredients thoroughly.

Cut the beef into portioned pieces, add some salt and pour in the slightly cooled aromatic mixture. Leave the meat to marinate for 1.5-2 hours at room temperature. Then we put it in a sleeve and put it in an oven preheated to 170 degrees for 70-80 minutes.

By the way, in this aromatic mixture you can marinate beef steaks. It will turn out amazingly delicious. And in the article “marinade for beef steak” » I shared other options for original marinades.

How to marinate beef in vodka

This quick way saturate the tenderloin with spices and make it soft, juicy and tender. For the recipe you will need:

600 g fillet;
200 ml sour cream;
60 ml vodka;
¼ part chopped nutmeg;
rosemary;
coarsely crushed salt + pepper;
vegetable oil.

Cut the tenderloin into pieces 4 cm wide. And beat it on both sides so that the width is reduced to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. Generously coat the beef with the aromatic mixture and cover the bowl. cling film and put it in the refrigerator.

After 30-40 minutes, remove the meat from the refrigerator. Heat the oil in a frying pan and add the pieces there. Fry them over high heat until beautiful crust. Then pour the marinade over the beef, cover the frying pan with a lid and simmer the yummy stuff over low heat until done.

I think that today’s article has helped to replenish your collection of recipes. Don't skimp - share them with your friends. And subscribe to updates to further improve your culinary skills. And that’s all for today: see you again.

Beef is the meat of cattle, which confidently occupies one of the first places in cooking. It is consumed all over the world, and only to a limited extent in India due to religious prohibitions. It is tasty, nutritious, healthy and very satisfying. One of the most recognized and universally loved types of beef cooking is baking. This method gives greater opportunity to vary both meat and additional products.

There are many options for how to cook beef in the oven so that it turns out juicy, aromatic, and rich in flavor. Choosing any of them, you will always get a satisfying meal. family lunch, a gala feast or a light dinner.

Before you try it various recipes beef in the oven, you should consider some points when baking meat in one way or another. It is usually made on the grill, in foil, in a sleeve or in a pot.

Basic rules for a delicious dish:

Choosing the right meat is the key have a good meal. Never buy frozen beef that has a different odor or different colors in the piece. The ideal purchase is a chilled piece that is not bright red in color and has a creamy layer of fat.
Red wine, sour cream, vinegar, and tomato paste can soften meat.
Before any processing method, clean the meat from damage, hymen, and tendons. Rinse it and dry it with a special towel.
The cutting method is very important. The beef is separated only across the grain.
Soak in marinade in advance, or sprinkle with spices, herbs or stuff according to the recipe.

How long to bake beef in the oven will depend on the chosen recipe, volume meat product, temperature conditions.

But the average boundaries and guidelines should be like this:

The weight of a piece of 1 kg is cooked at 200°C for 2 hours.
0.5 kg of meat is baked at 180°C for 1.5 hours.

When working with foil or sleeve you need to remember:

Large pieces of beef (from 500 g) must be sealed in foil to prevent juice from leaking out, and the meat does not lose its taste, aroma and does not turn out tough.
Available meat bones should not stick out from the foil in order to maintain tightness and avoid its breakthrough.
A piece of beef baked in foil is cooked without additional fat.
If in finished form The product is supposed to have a golden brown crust, so 10-12 minutes before the end of baking you should unroll the foil.

The most delicious marinades for beef

Juicy and soft beef It will work in the oven only thanks to the marinade. Marinade is a brine in which meat is soaked before being baked. Thanks to the spices, it adds extra flavor to the whole dish. Sometimes it’s enough just to marinate the product and then bake it. It turns out a minimum of actions with a maximum of taste.

From the proposed options it will always work out juicy beef, baked in the oven in foil in a piece weighing 1 kg.

Soy marinade

onion - 2 pcs.;
olive oil- 1 tbsp. spoon;
soy sauce- 3 tbsp. spoons;
sweet paprika - 1 teaspoon;
ground pepper - ¼ teaspoon;
salt - 1 teaspoon.

Using a blender, puree the onions until mushy. Mix them with sauce and butter. Add seasonings and salt. Let the meat sit in this marinade for 30 minutes, and then transfer it to a baking bag. The beef in the sleeve should be baked in the oven for 2 hours at 180°C.

Dry green marinade

garlic - 4 heads;
parsley - 50 g;
pepper mixture - 1 teaspoon;
salt - to taste.

Grind the garlic using a press. Add finely chopped herbs, salt and pepper to it. Mix everything and coat a piece of meat with marinade, leaving it for 2 hours. Beef is baked in the oven in foil at 180°C for 2 hours.

mustard - 5 tbsp. spoon;
mayonnaise - 2 tbsp. spoons;
salt, pepper - to taste.

Grind mayonnaise with mustard until smooth. Add salt and pepper to the mixture. Marinate a piece of meat for 30 minutes. Bake at 220°C for about 10 minutes, then reduce the temperature to 180°C, continuing baking for another 1.5 hours.

Salty-sweet dry marinade

sugar - 2 tbsp. spoons;
salt - 2 tbsp. spoons;
dry mustard - 1 teaspoon;
paprika - 1/2 teaspoon;
black pepper - ⅔ teaspoon;
oregano - 1 teaspoon;
thyme - 1 teaspoon.

Mix all ingredients. Sprinkle them over a piece of meat and let them soak in their aromas for 1 hour. Then bake for 1.5 hours at 200°C.

Any beef marinade for baking in the oven is selected based on personal taste preferences and available products. By adding other components, you can achieve new taste sensations.

Classic beef recipes in the oven

Whatever the options for cooking meat using the oven, traditional baking under cheese crust remains one of any. After all, this golden crust(gratin) itself can become a delicacy. And the combination of beef and prunes is loved by many peoples, being a frequent dish in different national cuisines.

French beef with potatoes and cheese

The well-known French-style beef in the oven is a Russian invention and does not apply to dishes French cuisine. Its historical basis was tender veal, layered with mushrooms, potatoes and onions with bechamel sauce. In the now widespread recipe, the mushrooms are gone, the bechamel is replaced with cream or sour cream, and potatoes are not added every time.

Required ingredients:

beef - 500 gr;
potatoes - 5 pcs.;
onion - 1 pc.;
cheese - 100 gr;
sour cream - 250 gr;
salt, spices - to taste.

How to cook:

Cut the beef pulp across the grain into slices, then beat each of them. Salt the meat and season with spices.

Cut the potatoes into slices and chop the onion into half rings.

Grind the cheese using a grater, and then mix with sour cream.

Layer the ingredients in a baking dish. The order and quantity of ingredients can be any. But usually the first layer is potatoes, which should be salted. Then lay out the meat, cover it with onions, sprinkle with cheese. This arrangement of products can be done in one layer or in two.

Cook beef and potatoes in the oven at 190°C for about an hour.

Beef cooking technology may vary. Other derivatives of this recipe include: puff options: beef in the oven with tomatoes and cheese or baked with mushrooms.

Beef with prunes and carrots with garlic

The combination of meat and prunes is considered classic. It is not only incredibly tasty, but also very healthy. There are many options for this combination: baking in pieces in pots, rolling with filling, stuffing a whole piece of meat. The last method will perhaps be the most interesting in its execution. And you can do it in any way, by cooking baked beef in the oven in foil, or a sleeve, or simply on a baking sheet.

Required ingredients:

pulp - 1 kg;
prunes - 250 g;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 2-3 cloves;
salt, pepper - to taste;
greens - optional.

How to cook:

Rinse the beef, wipe it, cut it into portions.

Steam the prunes with boiling water for 12-15 minutes. Drain the water and cut the dried fruits into thick strips.

Cut the garlic into slices and the carrots into thin cubes. Chop the onion into half rings. Chop a bunch of greens.

Make deep cuts into the prepared piece of meat along the entire length of the product using a knife. Stick garlic, carrots, and prunes into the resulting “pockets.” Rub the stuffed meat with salt and any spices to taste.

Flatten half the greens with the onion rings on the foil. Place a piece of meat and sprinkle the remaining herbs and onions on top. Wrap the foil tightly. Do this with each portioned piece. With this cooking method, beef with prunes is baked in the oven for 40 to 60 minutes at 250-300°C.

Delicious beef dishes in the oven

A wide variety of vegetable additives allow you to experiment with beef, achieving new flavor combinations. The simplicity of preparing some dishes is amazing, and original recipes deserve to be in the center of the table.

Beef stewed in the oven in any way is always a feast for the stomach.

Vegetable beef stew

Satisfying quick lunch You can make a casserole for the whole family. Beef pieces in the oven together with zucchini turn out juicy and soft.

Required ingredients:

beef 250-300 gr;
young zucchini - 4 pcs.;
potatoes - 3-4 pcs.;
onion - 2 pcs.;
greens - a bunch;
sour cream - 100 gr;
salt, pepper - to taste.

How to cook:

Cut the meat into pieces measuring 1*1 cm. Remove the skin from the vegetables and rinse the fruits. Chop the potatoes and zucchini into medium circles, grate the carrots coarsely, cut the onion into cubes, and chop the greens.

Place all products in a deep bowl, season with salt and pepper. Add sour cream and then mix everything. Let the meat and vegetables brew for 2 hours.

Then transfer the products into a baking dish. Flatten them, cover the pan with foil and place the beef and zucchini in the oven for 60 minutes.

Chopped cutlets in the oven

When choosing healthy and healthy nutrition priority is given to beef. The calorie content of 100 grams of this meat is only 248 kcal, which is significantly less than pork. And when choosing tasty and nutritious meal you can stop at chopped cutlets beef in the oven.

Required ingredients:

beef - 600 gr;
boiled rice - ½ cup;
onion - 2 pcs.;
egg - 2 pcs.;
salt, pepper - to taste;
breadcrumbs.

How to cook:

Cut the washed and wiped beef into pieces. Also cut the bulbs into 4-6 pieces. Grind the ingredients together with the rice through a meat grinder with a large sieve.

Beat eggs into the resulting mass, add salt and spices. Knead everything thoroughly and let the minced meat rest.

Thanks to this recipe, you can deliciously cook beef in the oven in the form of cutlets, because... minimum set additional ingredients always ensures a positive result.

Preheat the oven to 200°C and line the cutlet pan with paper. From the total mass, take a small amount of minced meat, from which you can form cutlets of any shape. Roll each product generously in breadcrumbs.

Place the cutlets on a baking sheet and bake them for 40-50 minutes.

Traditional beef recipes from world cuisine

Beef dishes in the oven are loved and popular everywhere. Roast beef and steaks have gone far beyond the borders of their countries and have found many admirers all over the world. Juicy piece bovine meat just begs to be cooked according to classical canons.

Perfect English roast beef with vegetables

Roast beef ( fried beef) is a large piece of meat baked in the oven. There are many recipes for its preparation, but one of the simplest is juicy roast beef with vegetables.

Required ingredients:

fillet - 1.5 kg;
onion - 2 pcs.;
carrots - 2 pcs.;
celery - 2 sticks;
garlic - 1 head;
thyme, rosemary, sage - 1 bunch;
salt, pepper - to taste.

How to cook:

Rinse the vegetables thoroughly (you don’t need to peel them), cut them into large pieces. Divide the garlic into cloves without removing the husk.

Set the oven to heat up to 240°C.

Place vegetables on the bottom of a deep baking tray. Spread the herbs on top of them in an even layer. Drizzle everything with olive oil.

To ensure that the beef with vegetables in the oven does not fall apart during cooking, but keeps its shape, a piece of meat should be wrapped with food rope to maintain its oval shape. Sprinkle the meat with oil, and then thoroughly rub salt and pepper into it on all sides. Place a piece on top of the greens and vegetables.

Turn the oven temperature down to 200°C and place the baking sheet in it for 1 hour. After baking for 30 minutes, baste the roast beef with any fat that has formed at the bottom of the pan.

Place the finished beef on a board, give it time to rest for 15-20 minutes, after covering with foil and a kitchen towel.

Juicy American steak with sauce

Steak is a typical dish that has become a cult for American cuisine. But proper steak is not limited to just frying over high heat. When cooked in the oven, beef steak becomes soft and juicy.

Required ingredients:

steak - 250 gr;
dry red wine - ½ glass;
soy sauce - 3 tbsp. spoons;
olive oil - 3 tbsp. spoons;
butter - 10 g;
salt, pepper - to taste.

How to cook:

Tie the pieces of meat with a rope to maintain their shape.

Prepare the marinade: mix olive oil, soy sauce, wine. Place the steak in the marinade and leave there for 30 minutes to 4 hours.

Lightly dry the prepared piece with a towel.

In a hot grill pan, fry the meat in a minimal amount of oil. It will be enough to keep it on fire for 2 minutes on each side. Add salt and pepper to taste.

Preheat the oven to 150°C. How long beef is cooked in the oven will depend on the desired degree of doneness, because... The “rare” and “deeply cooked” options differ from each other in time and temperature conditions. For the “medium rare” option, it will be enough to place the beef inside for 20 minutes.

Specifics of this dish will spicy sauce. Reduce the remaining marinade in a frying pan to half. Add a pinch of thyme with 1 tbsp. spoon of cherry plum sauce. Add a piece of butter and stir the mixture until it is completely dissolved.

Place the finished steak on a plate, pouring the sauce over it.

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

2018-10-10 Oleg Mikhailov and Alena Kameneva

Grade
recipe

39985

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

18 gr.

14 gr.

Carbohydrates

1 gr.

203 kcal.

Option 1: 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 at the market, be sure to consult with the seller so that he can offer you the part of the carcass that is suitable for baking.

It is also advisable to use veal rather than beef; this meat is more tender and the result will be softer. You need to bake the beef for about an hour, or longer. For the marinade, I suggest taking a little Dijon mustard, sour cream, salt and pepper - we won’t need anything else. To brighten the taste, you can add meat spices. Serving beef to the table is delicious with vegetables or pickles, you can also add light salad. Beef can be used for sandwiches or salad preparation.

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 tbsp.

Cooking process

Prepare all the products, select a fresh piece of beef, better than veal. The meat must be exclusively fresh, not frozen. Rinse the meat under cool water and dry with paper towels. Next, take a sharp knife and make deep cuts in a piece of meat - in different parts.

Lubricate the meat with grain mustard; if desired, you can use American mustard - it is sweetish and will also be tasty.

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

Sprinkle the beef with salt, pepper, and meat spices. At the same time, preheat the oven, set the temperature to 180 degrees.

Take foil and fold it in several layers. Grease the foil with a little vegetable oil, place the meat in the foil, seal it hermetically and put it in the oven for one hour. Afterwards, 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: Quick recipe for juicy beef in the oven in foil pieces

An ideal way to roast meat in slices. Foil distributes heat evenly and retains all the juices in the beef well. The meat can be prepared immediately before baking, keeping it in the marinade for only half an hour, or you can do it the night before, which saves even more time.

Ingredients:

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

How to quickly cook beef in the oven juicy and soft

After washing with cool water, thoroughly dry the meat. Place it on a cutting board, cut it strictly perpendicular to the fibers into thin slices, a centimeter wide, and lightly beat them through the film. If you plan to marinate the beef longer three hours, don't beat back.

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

Place the meat in a bowl with the marinade and rub the piece well on all sides with the mixture. Cover the top of the bowl with cling film and leave the beef to marinate. The meat should sit in the marinade 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. Place beef slices in the center, overlapping each other. Folding the free edges of the bottom sheet of foil three times, we form the sides, placing the bottom sheet over the meat in one layer. Cover the pulp so that there is a small hole in the center.

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

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

The technology of stuffing has been known since time immemorial. You can use this simple technique to change the taste, but it is also used to soften tough meat. If you accidentally got the wrong one tender piece, try stuffing it with thin “cloves” of chopped and frozen lard. Fat, melted under the influence of heat, makes it possible to make juicy beef in the oven in foil, even from the dryish flesh of an older animal.

Ingredients:

half a kilo of beef pulp;
large onion;
garlic;
30 gr. finely chopped parsley;
olive oil and soy concentrate - a spoonful of each component;
carrots are a large root vegetable;
spice mixture “For meat”.

How to cook

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

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

We pierce the flesh in several places with the edge of a well-sharpened long knife, slightly widening the cut. Fill the resulting pockets with carrots and garlic.

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

Cover a baking sheet with a sheet of foil folded in half, place part of the onion in the center, sprinkle with a small amount of parsley, and place a piece of meat on top. We also cover the top of the beef with onions and sprinkle with herbs.

We pack the foil, tucking it well at the fastening points. The packaging must be sealed so that the juice released from the heat does not seep through the seams.

Turn on the oven to heat up and raise the temperature to two hundred degrees.

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

Taking out of the oven a baking tray with almost prepared meat, carefully cut the foil on top and move the edges apart. Place the beef back into the oven for ten minutes, until the top is lightly browned.

Option 4: Cook 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 root vegetables. It is more convenient to use potatoes that are elongated and of small thickness; the circles from them will turn out small. Of course you can just take more small tubers and chop them accordingly.

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 cup;
three pinches of salt and one pinch of pepper;
young greens - a couple of spoons.

Step by step recipe

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

Peel the potatoes, wash them, and cut them into thin slices. If there is enough oil left 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 in it.

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

Place the meat on a sheet of foil spread in a baking sheet, potatoes on top of it, and place the mushrooms in the last layer. Add salt and pepper, seal tightly with foil. Place the meat in the oven, preheated to two hundred degrees, directly on the roasting pan, and bake for forty minutes.

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

And this cooking method is guaranteed to produce beef in the oven, juicy and soft, and even with a luxurious fruity flavor. Best choice meat - the neck, and select dried apricots, first of all, by color and juiciness. The berries should be light and soft; you can soak for a long time only those dried apricots whose quality you are sure of. 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 be the most delicious.

Ingredients:

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

How to cook

Soak the dried apricots and cut each berry in half, slightly short of the edge. Fill hot water and leave until softened, but not less than two minutes. Rinse the dried fruits with cool water and, lightly squeezing them with your hands, dry thoroughly with a towel.

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

Fold the foil in two layers and lightly moisten it with oil. Carefully place the roll in the middle, seam side up, add salt, sprinkle with oil, and sprinkle with spices. Wrap tightly in foil, leaving the edges of the chopped meat on top.

We keep the roll in a preheated oven for up to two hours, the temperature should not reach two hundred degrees. There is no need to unwrap or 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 chop the beef.

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

Any piece of pitted pulp is suitable for baking using this method. Beef cooked in the oven will come out juicy and soft, 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. This meat is equally good hot or cold, and is ideal for salads.

Ingredients:

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

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

Preparing meat is a short procedure, so it is advisable to turn on the oven immediately so that by the right time the temperature in it rises to 250 degrees.

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

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

Place the seasoned pulp on a large piece of parchment and wrap it up. We transfer the “bundle” to foil, wrap it with it, tightly fastening the seams. Repeat wrapping with foil one more time.

Place the “package” on a baking sheet and place it in a preheated oven. For the first half hour, bake the beef at maximum temperature, and then cook until done, for an hour, lowering the heat to 140 degrees.

If you intend to serve the beef hot, cut it into pieces immediately after baking. If you plan to use it for sandwiches or salad, leave it in the oven until it cools completely, then remove the layers of foil and place it in the refrigerator.

Step-by-step recipes for amazing marinated beef in the oven with potatoes, chili and lard in wine, cognac and tomato dressing in foil, sleeve and baking dish

2018-02-20 Yulia Kosich

Grade
recipe

3341

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

20 gr.

8 gr.

Carbohydrates

2 gr.

171 kcal.

Option 1: Classic recipe for marinated beef in the oven

Since beef meat is quite tough, it is recommended to cook it for a long time, giving preference to stewing. However, this type of meat can also be made as a whole piece. To do this, it is important to pre-infuse it (for a couple of hours) with vinegar or lemon juice. But let's take a closer look at how to properly cook marinated beef in the oven.

Ingredients:

one and a half kilograms of beef;
spoon of sugar;
seasoning "For meat";
three tablespoons of oil;
coarse salt;
a third of a glass of water;
three spoons of tomato paste.

Step-by-step recipe for marinated beef in the oven

One and a half kilogram piece of beef (choose relatively lean back) wash. Clean and dry using napkins.

In a separate container (clean and dry), combine refined oil, water, meat seasoning, sugar, water and salt. Mix until smooth.

Place a triple layer of foil on a suitable sized dish. Place the prepared food in the middle piece of meat.

Coat (generally) on all sides with the spicy tomato dressing.

Place in the refrigerator for a couple of hours. During this time, the beef will infuse so that later it will turn out soft and tender.

After the specified time, return the dish to the table. Preheat the oven at 195 degrees.

Wrap a piece of juicy meat pulp tightly with foil. Place on a baking sheet (flat).

Send the appetizer to prepare, which will take 40-45 minutes. Before serving, leave the marinated beef in the oven for half an hour (minimum) to infuse and “cook” in foil.

This type of meat preparation involves serving it in the form of slices. How they do it with boiled pork. In fact, we prepare it only using spicy tomato dressing, which will highlight the taste of meat and make it amazingly tasty.

Option 2: Quick recipe for marinated beef in the oven

As already mentioned, cooking beef quickly is quite problematic. But if time is short, we suggest marinating this meat for a short time and baking it in a sleeve. This will significantly reduce the process of creating tender beef.

Ingredients:

kilogram of lean beef;
45 grams of butter;
salt;
onions;
laurel (2-3 small leaves);
black and/or allspice;
a spoonful of table vinegar;
spoon (teaspoon) sugar.

How to quickly cook marinated beef in the oven

Wash the lean and trimmed piece of beef. Dry immediately with a towel. Make parallel cuts along the top surface.

Pour over table vinegar. Add some salt. Add pepper and sugar (evenly). Leave for half an hour directly on the kitchen counter.

After 30 minutes, spread the sleeve on the baking sheet. Tie the edge on one side.

Coat the infused piece with softened butter. Transfer the beef inside the sleeve. And put peeled onion rings down. Place a couple of bay leaves on the surface of the meat.

Place the marinated beef in the oven, securing open edge sleeves Bake fast and amazing delicious dish approximately 35-37 minutes, setting the temperature to 200 degrees.

You can check the readiness of a piece of meat by piercing it directly through the sleeve with a long skewer. If the juice that comes out is completely clear, the dish is ready. If the liquid contains an impurity, we recommend opening the film and cooking over high heat for 6-7 minutes.

Option 3: Marinated beef in wine, baked in the oven

Wine is often used to create a variety of meat dishes. So why don't we include this ingredient in the beef recipe, which is the subject of today's selection.

Ingredients:

a glass of red (dry) wine;
kilogram of beef (lean);
spices "For meat";
two tablespoons of butter;
coarse salt;
half a lemon;
a couple of carnations.

How to cook

Lean beef cut clean with a knife. Wash and pat dry immediately with a towel. Make shallow, preferably parallel, cuts on top.

Line a baking sheet with a triple layer of aluminum foil. Lift the edges to prevent the dressing from spilling out.

Place the prepared piece of beef in the middle. Water aromatic sauce from oil and wine.

Place a couple of clove inflorescences on the surface.

Fold the foil around the meat. Thanks to this, the beef will be completely “enveloped” in the marinade.

Leave the piece of meat to steep for one and a half to two hours.

The next step is to preheat the oven. Transfer the meat in foil to a baking sheet. Bake the marinated beef in the oven for 42-43 minutes.

To test for doneness, open the foil (a little) and pierce the meat with a skewer. If the juice is pure (no impurities), turn off the stove. Let the beef sit and cool.

Red wine can be replaced with white. However, beef “loves” the former. The main thing is that it must be dry. Although, if you like bright sweet notes in meat dishes, try making it in sweet or dessert wine.

Option 4: Marinated beef with potatoes and tomatoes in the oven

Potatoes and small tomatoes, cooked together with beef, will allow you not only to decorate the taste of the dish, but also to save time on preparing a side dish. We are preparing a two-in-one serving right now!

Ingredients:

four potatoes;
kilogram of beef;
five cherry tomatoes;
coarse salt;
a couple of tablespoons of refined oil;
a third of a lemon;
black pepper;
a third of a bunch of parsley (fresh);
dried basil.

Step by step recipe

Rinse and clean the planned piece of beef. Then make thin shallow cuts along one (top) side.

Now transfer the meat to a flat gastronorm container. Drizzle with lemon juice and oil. Sprinkle with pepper and salt.

Leave the beef to marinate for one and a half hours. Place - kitchen table. At the same time, do not forget to cover it with film so that dust does not get on it.

At this time, remove the stems of the tomatoes. Also peel the potatoes. Cut the first ones in half, cut the second into cubes and rinse, removing the starch.

Grease a rectangular pan with butter, or even better, line it with parchment.

Place potatoes and tomatoes evenly on the bottom. Sprinkle dried basil and chopped parsley (washed and dried).

Place the cooked meat on top. Cover the pan with a sheet of foil.

Bake amazing dish for 39-40 minutes at 185 degrees.

Then remove the foil. Increase the stove degree to 200. The marinated beef in the oven will be ready after another 10-12 minutes.

During this time the potatoes should be cooked. However, if you are worried about its softness, we recommend boiling this root vegetable first (“in its uniform”). So, you will focus only on frying the meat, without fear that the main ingredient of the side dish will remain raw.

Option 5: Beef marinated in cognac with herbs and lard in the oven

Lard will help tenderize the somewhat tough beef. And cognac will add unique nutty notes. Try this beef recipe to love it by changing your cooking attitude from negativity to positivity.

Ingredients:

a third of a glass of cognac;
45 grams of lard;
kilogram of lean beef;
half a bunch of fresh parsley;
salt/spices “For meat”;
a tablespoon of wine vinegar;
a couple of sprigs of rosemary.

How to cook

Cut off the films and veins from the beef. Then wash the piece. Blot with napkins. Make narrow cuts a couple of centimeters deep.

Pour vinegar over the piece and rub with salt and spices. Cover with film and set aside (on the table) for marinating.

After a couple of hours, finely chop the cooled lard (pork).

Uncover the beef and stuff it with lard. Place on a triple layer of foil placed on a baking sheet.

Fold the edges of the foil over, leaving access to the meat. Pour in cognac. Place rosemary sprigs. Sprinkle with chopped herbs.

Close the foil, leaving no empty space. Transfer the meat to the oven.

Turn on 195 degrees. Cook the marinated beef in the oven for approximately 46-38 minutes.

Having opened the foil (a little) and checked the readiness (clear juice when pierced) of the meat, turn off the stove.

Option 6: Marinated beef in spicy soy sauce in the oven

By adding soy sauce and a few special spices to your roasted beef recipe, you can add a savory Asian flavor to the meat. But the highlight of the last dish in our selection is the spicy chili.

Ingredients:

half a glass of soy sauce;
kilogram of beef;
a third of a (small) chili pod;
coarse salt;
a couple of tablespoons of lemon juice;
black pepper;
ground nutmeg;
dried ginger;
oil for frying.

Step by step recipe

Soy sauce and lemon juice pour into a bowl. Add spices: salt, nutmeg, black pepper and dried ginger. Mix with a whisk.

Wash beef (lean and trimmed). Dry with a towel. Make shallow long cuts across the entire surface.

Place the meat in a gastronorm container with sides. Water the prepared spicy dressing. Cover with cling film.

Forget about meat for two hours. When the time is up, heat the oil in a wide (thick-bottomed) frying pan.

Place a piece of beef without marinade in hot oil. Carefully, so as not to burn yourself, fry for a minute on each side. Having achieved the appearance of a crust, transfer main ingredient dishes on a triple layer of foil.

Cover the surface (except the bottom side) with thin rings of washed and peeled chili.

Cover the meat with foil on all sides. Send on baking sheet to hot oven. Temperature - 195 degrees.

You can please your loved ones with the taste of marinated beef in the oven after 45-46 minutes. We recommend leaving the meat to cool slightly before serving. And it’s even better to serve it the next day, like boiled pork.

When preparing meat according to this recipe, we recommend eliminating sugar and significantly reducing the amount of salt, since we will be using soy sauce, which already contains all these spices. You can also include additional spices beyond the specified ginger and nutmeg.

The most important thing is the meat. It is better to cut the beef across the grain. Before stewing the meat, fry it over high heat. Thanks to this, a golden brown crust will appear on the piece, and the meat juice will not leak out.

Don't be afraid to add alcohol– the meat won’t make you drunk :) If the recipe calls for adding alcohol, great. If not, then simply enrich the marinade with vodka. During the heat treatment, the alcohol will evaporate. But during the marinating time it will have time to act. But cognac-vermouth will add specific notes to beef, which is not always appropriate. You can also add wine, it always works well with meat.

For the chops The meat should be well beaten on both sides and marinated. I marinate in a mixture of apple cider vinegar + wine + spices. Next, the meat needs to be rolled in beaten egg. For breading, fine crackers, flour or crushed oatmeal will do. Afterwards, quickly fry the meat over medium heat. We need a crust. Then you need to put it in a mold and cover it with foil. This is to prevent moisture from evaporating. Bake for up to an hour. I found a good video instruction on this topic.

Recipes for cooking soft beef

There are many marinade options. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and baking in the oven. By the way, here's another one. So you have a huge field for activity. Prepare and be sure to post your results in the comments.

Kiwi marinade

kilo of beef tenderloin;
3 pcs. kiwi;
3 pcs. onions;
4 cloves of garlic;
salt + spices.

The beef is washed and dried with a paper towel. And then cut into thin, large pieces. Peeled onions are cut into thin half rings. Garlic cloves are cut into slices. Meat pieces are salted and flavored with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is grated on a fine grater or pureed in a blender. Afterwards the gruel is added to the meat and everything is mixed thoroughly. The tougher the meat, the longer it needs to be kept in the marinade. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But don’t overcook, because the pieces will fall apart. And instead of juicy tender beef, you will end up with meat puree. It will turn out very unesthetically.

The marinated pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

Meat for frying in a frying pan

Beef prepared according to this recipe simply melts in your mouth. For it you need to take:

kg tenderloin;
50 g butter;
2 large onions;
water;
salt+pepper.

Cut the onions into thin half rings. We cut the meat into slices up to cm thick and beat it on both sides. Fry it in butter over high heat. While frying, add salt and pepper the beef.

Take a thick-walled pan and put a layer of meat in it. Cover it with an onion layer (add a little salt on top). And then we lay out several more tiers in this order - meat, onions, etc. The last layer is onion.

Making marinade from soy sauce

For a kilo of tenderloin take:

2 pcs. onions;
3 tbsp. soy sauce;
1 tsp sweet paprika;
1 tbsp. olive oil;
1 tsp salt;
¼ tsp. crushed black pepper.

Puree the peeled onions in a blender. Then mix the onion pulp with butter and sauce. We enrich the mixture with paprika and pepper, and also add salt. Mix everything well.

Pour the marinade over the beef and keep it in this spicy mixture for about half an hour at room temperature. Then we transfer the meat into the sleeve. Preheat the oven to 180 degrees and place the tenderloin in it. It takes about 2 hours to bake the yummy food at this temperature.

How to marinate beef with mustard and lemon

The recipe for this delicacy is as follows:

kg pulp;
3 tsp mustard;
3 tbsp. vegetable oil;
half a lemon;
5 pcs. allspice;
2 tsp herbs (basil+marjoram+oregano);
salt.

Grind the pepper in a mortar. Mix herbs, pepper, oil and salt in mustard. Squeeze the juice from half a citrus fruit and enrich the marinade with it. Mix the ingredients. And generously coat a piece of beef with the spicy mixture.

Place the meat in a sleeve or wrap it in foil. And then we put it in an oven preheated to 180 degrees. Bake for approximately 90 minutes.

Marinate in wine

For a kilo of beef you need to take:

1 small + 1 medium-sized onion;
1 tsp each crushed black pepper + dry rosemary + salt;
0.5 l of dry red wine;
3 strips of orange zest;
2 tbsp. jam or preserves (seedless);
vegetable oil;
4 celery stalks;
3 garlic cloves.

Cut a small onion into thin half rings. In a glass bowl, mix the zest, jam, onion, salt, pepper, rosemary and wine. Place the beef in the marinade, place the vessel in the refrigerator and leave overnight.

Then remove the beef from the marinade and dry it with a paper towel. Fry it in vegetable oil until brown (you need to fry it over high heat).

Strain the wine marinade - we still need the aromatic liquid. Peel a medium-sized onion and cut into small cubes. Chop the celery and cut the garlic into slices. Sauté onion, garlic and celery in a Dutch oven until soft. Add the liquid from the marinade here and bring the mixture to a boil.

Making a simple kefir marinade

Prepare in advance:

800 g tenderloin;
2 tbsp. olive oil;
3 cloves of garlic;
450 ml kefir;
1 tsp soy sauce;
1 tsp sweet paprika;
salt + pepper + dried rosemary (to taste).

We wash the fillet under running water and let it dry. Mix kefir with sauce, paprika, rosemary, and garlic pressed through a press. Salt and pepper this mixture, and then mix thoroughly again.

If desired, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it correctly.

Vinegar marinade for juicy beef

The main ingredient of this marinade is balsamic vinegar. Under no circumstances replace it with table food. Otherwise, the aromatic solution will not soften the meat, but will make it tougher. If you don’t have balsamic vinegar, as a last resort, you can use natural apple cider vinegar.

For this dish you will need the following ingredients:

700 g marbled beef;
4 tbsp dry red wine;
2 garlic cloves;
1 tsp ground ginger;
1.5 tbsp. balsamic vinegar;
1 tbsp each vegetable oil + honey;
a sprig of thyme + rosemary;
a bunch of purple basil;
salt+pepper.

Cut the beef into portions, add some salt and pour in the slightly cooled aromatic mixture. Leave the meat to marinate for 1.5-2 hours at room temperature. Then we put it in a sleeve and put it in an oven preheated to 170 degrees for 70-80 minutes.

By the way, you can marinate beef steaks in this aromatic mixture. It will turn out amazingly delicious. And in the article “ » I shared other options for original marinades.

How to marinate beef in vodka

This is a quick way to infuse the tenderloin with spices and make it soft, juicy and tender. For the recipe you will need:

600 g fillet;
200 ml sour cream;
60 ml vodka;
¼ part chopped nutmeg;
rosemary;
coarsely crushed salt + pepper;
vegetable oil.

Cut the tenderloin into pieces 4 cm wide. And beat it on both sides so that the width is reduced to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. Generously coat the beef with the aromatic mixture, cover the bowl with cling film and place in the refrigerator.

After 30-40 minutes, remove the meat from the refrigerator. Heat the oil in a frying pan and add the pieces there. Fry them over high heat until nicely browned. Then pour the marinade over the beef, cover the frying pan with a lid and simmer the yummy stuff over low heat until done.

I think that today’s article has helped to replenish your collection of recipes. Don't skimp - share them with your friends. And on, to further improve your culinary skills. And that’s all for today: see you again.