The veal in the oven is juicy and soft. Recipes for veal baked in the oven

baked large piece veal - a very spectacular, and at the same time a very simple dish, something like the usual pork ham. To make the veal in the foil oven soft and juicy, you must not make a mistake with the choice of the right piece of meat and cook the right marinade. We will talk about this in detail.

Far from any part of the carcass is suitable for baking in a large piece. Either the tenderloin or the edge (thin and thick) and kidney pulp are best suited for this purpose. Tenderloin - expensive, but a win-win, although the kidney part from a young animal will turn out so yummy that you will lick your fingers!

When the desired piece of meat is purchased, a mere trifle remains - wrap it in foil and bake in the oven, but first prepare a little. So, how to cook veal in the oven in foil.

Veal in foil in the oven recipe

We clean a piece of meat from films and tendons. If there is a layer of fat, then leave it.

For the marinade, we need a tablespoon of ready-made mustard, a tablespoon of vegetable oil, three cloves of garlic, black ground pepper and salt.

Pass the garlic through a press. Measure into a bowl right amount mustard, vegetable oil, salt and pepper.

Mix all ingredients well.

Coat the meat on all sides with the resulting mixture.

We put it in a container, close the lid and leave it in the refrigerator for at least two to three hours, and preferably for a day.

Just before the start of cooking, lay the marinated meat on the shiny side of the foil.

We wrap it in a tight envelope so that the juice does not flow out during baking. We put the envelope with meat in any baking dish that is suitable in size. We heat the oven to 220 degrees. Place the meat dish on the middle rack. How much to cook veal in the oven in foil depends on the size of the piece of meat. I had a piece weighing 1.2 kg, I baked for 1 hour and 30 minutes. For every 100 grams, add or subtract 10 minutes.

This is what the finished meat looks like.

We take out the finished baked veal from the oven, let it rest for 15 minutes, and after that it can be cut into portions. The juice formed during baking can be drained, strained and thickened with a small amount of fried flour, add grated horseradish or butter. Pour the sauce over the pieces of veal baked in foil and serve with any suitable side dish.

Most bright decoration festive table are meat dishes. Veal is a very tender and juicy meat that requires special handling. Special attention you need to give the preparation of the marinade or sauce, as well as the processing of the meat itself. Recipes for veal in the oven vary depending on the method of baking and the method of processing the meat. You can bake veal in one piece, or you can divide it into smaller parts.

Choosing veal is not so easy, because. By appearance it is very similar to pork. This is a light-colored meat, especially compared to beef, which has more saturated color. You can feel the difference between pork and veal by touching the meat with your hands. Having bought meat, decide how you will cook it - in one piece or cut into slices, in foil or a special sleeve. The recipe for baked veal does not differ much in the main stages of cooking meat, because. many people prefer to bake veal in one whole piece. There are two most common ways of cooking veal.

Baked veal in foil

To prepare veal baked in foil, you will need:

• 2 kg young veal on the bone
• 5 bulbs
• 100 g olive oil
• 1 head of garlic
• 100 g mustard
• potatoes and vegetables (optional)

You can cook veal immediately with or without a side dish - it all depends on your preferences. If you decide to bake meat with a side dish, then it is better to choose young potatoes. Treat the meat with spices and spread with mustard, having previously cleaned it of excess fat and films. Make a series of cuts along the piece with a depth of 5-7 cm. Vegetables for garnish - potatoes, onions, peel and chop coarsely. The foil is folded three times, lubricated olive oil and put meat, placing vegetables around. Garnish is poured with oil and spices are added.

The foil is closed and the meat is placed in an oven heated to 170 ° C. Bake for 2 hours. Before the dish is ready, namely 20 minutes in advance, the foil can be opened and the temperature increased to 220 ° C. In this way, the garnish and meat will be better browned. Usually, with this method of baking, the veal is served without removing it from the foil. If refractory dishes or a special baking dish were used instead of a baking sheet, then you can serve meat on the table directly in it.

If you decide to bake meat without a side dish, then the sequence of actions will change somewhat. In this case, the meat, better chilled, is removed from the bone. But at the same time, they leave a certain amount of fatty streaks. Several deep, up to 7 - 8 cm incisions are made. The meat is processed with spices and rubbed with mustard. Insert the garlic cloves into the slits. The veal is placed in foil and closed. So the meat is marinated from 30 minutes. up to an hour.

Bake veal in an oven heated to 250 ° C for 15 minutes. After, the temperature is lowered to 180 ° C, and baked for 30 minutes. After readiness, the meat is not taken out of the foil immediately, but allowed to stand for 15-20 minutes. Then the veal is taken out and cut into slices and decorated with herbs, if desired.

Baked veal in the sleeve

For baking in this way, young veal is also used. It is better to take a veal tenderloin, it fits better, or one piece without bones. This dish is considered more dietary, due to less oil consumption. You will need:

• 400g veal tenderloin or 800g boneless veal
• spices
• dill

The meat is processed with spices and put in the refrigerator for 2 hours. After, put the veal in the sleeve and tie it on both sides. Better sleeve for baking, pierce with a knife in several places. The sleeve itself is placed in a deep baking sheet and placed in an oven heated to 245 ° C. The meat is baked for 1.5-2 hours. After the time has elapsed, namely after 2 hours, remove the sleeve from the oven, cut it along the edges and leave the meat to bake in this form for another 15 minutes. After, let the veal cool down, and if baked whole piece then cut it into slices. You can decorate with greenery.

Meat is a source of amino acids, which are very important for the human body. Often in meat products contains a lot of fat, a large amount of which is by no means useful. If you use lean meat, then during cooking it is easy to overdry, because. prolonged heat treatment contributes to the loss of moisture and juiciness. An excellent choice would be the meat of a young cow - veal, which is in great demand due to delicate taste. Baked in the oven, this type of meat can become your favorite dish.

Veal recipes in the oven

On the eve of the holidays, many housewives are in search of delicious and hearty treats. Excellent foundation for them will be veal. Today there are many recipes for its preparation, for example, with potatoes, zucchini, with cream, bell pepper and so on. You can make a sauce (spicy, sour), which will add spice to the dish. Use all kinds of spices and herbs that will make young meat more flavorful. Alternatively, you can make veal marinated in the oven. Cook using foil, cooking sleeve, pot, etc.

Veal baked in the oven in foil

• Time: 2 hours
• Calorie content of the dish: 115 kcal / 100 g.
• Purpose: lunch, dinner, festive table.
• Cuisine: European.
• Difficulty: medium.

If you don’t know how to treat your household or guests whom you invited to dinner, then excellent choice becomes veal in the oven in foil. You can buy young meat in almost any supermarket. Onions and garlic will release their flavors as they cook. Serve the finished dish cold, and cut across the grain into thin slices. Garnish according to the season.

Ingredients:

• tenderloin - 1 kg;
• onion- 1 PC.;
• garlic - 5 cloves;
• vegetable and butter - 1 tsp each;
• a mixture of aromatic herbs - 0.5 tsp;
• salt - 0.5–1 tsp;
• ground black pepper - 0.5 tsp.

Cooking method:

1. Wash the veal under running water and pat dry with paper towels. Peel the onion and garlic.
2. Preheat the pan, grease it with vegetable oil and fry the veal on all sides until golden brown- 1 minute on each side.
3. Take foil and line a baking dish with it. Put the peeled garlic and chopped onion on it.
4. Put the meat, salt sea ​​salt and then pepper. Next, sprinkle fragrant herbs, after rubbing them with your fingers.
5. Put a piece of butter on top. Then wrap the foil so that the juice does not flow out of it during baking.
6. Preheat oven to 180 degrees. Set the dish to bake for 1.5 hours in the lower and upper heating mode. Add another 10 minutes to form a crust, opening the foil on top.

In the sleeve with spicy herbs

• Time: 2 hours
• Number of servings: 8 persons.
• Calorie content of the dish: 106.6 kcal / 100 g.
• Purpose: lunch, dinner, for celebration.
• Cuisine: European.
• Difficulty: easy.

To prepare this option, you will need a special sleeve and a set of herbs to taste. Ready meal can be served on the table not only cold, but also hot. In the first case, cool the meat, then cut into thin slices, and in the second, you will need any suitable side dish (vegetable, cereal). The veal itself will need to be cut into pieces of 1–1.5 cm thick. It is better to make mayonnaise on your own, taking as an example step by step photos.

Ingredients:

• veal - 1.5–1.6 kg;
• sour cream or mayonnaise - 0.2 l;
• garlic - 2-3 cloves;
• bay leaf - 4 pcs.;
• salt pepper, spices- taste.

Cooking method:

1. To get started, prepare a piece of veal for baking by pre-washing and drying.
2. Next, crush the garlic and add it to sour cream or mayonnaise. Then add seasoning salt.
3. The resulting mixture must be thoroughly coated with meat and place the workpiece in the sleeve. bay leaves in this case, it is better to break and add to sour cream.
4. Before sending it to the oven, the sleeve must be tied on both sides, after which small holes should be made in the film with a toothpick through which steam will escape.
5. The oven must be heated to 150 degrees. Put the sleeve along with the meat on the form, which is then sent to the oven.
6. The dish should be baked for one and a half hours. Check the readiness with a knife: if the ichor does not flow out, then your treat is ready. You can serve it with or without garnish.

Baked with potatoes

• Time: 4-5 hours
• Servings: 10 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

If you are going to bake veal in the oven, pay attention to the recipe with potatoes. 2-3 hours after the start of preparation necessary ingredients you will succeed tasty food that can feed the whole family. It should be served hot along with a side dish of potatoes, which can be supplemented with other vegetables. This dish is perfect for regular dinner in the circle of households, and for meeting guests.

Ingredients:

• veal ( rear end, leg) - 2 kg;
• potatoes - 0.8–1.2 kg;
• white bow- big head
• beef broth- 0.6 l;
• black pepper (ground) - 2-3 g;
• butter - 50 g;
• salt - 5 g;
• rosemary - 1 sprig;
• garlic - 2 cloves.

Cooking method:

1. Wash the veal thoroughly, dry it and stuff it with garlic, while pre-cutting each slice into several pieces.
2. Mix pepper, thyme, salt. Rub the whole piece with the resulting mixture, cover with a film, let it soak for 1.5–2 hours.
3. In parallel, free the potatoes from the peel, then cut into round slices. Chop onion rings.
4. Grease the brazier with melted butter, put potatoes on it, and on top - onions.
5. Lay a marinated piece of meat on a layer of vegetables, on top of which put a sprig of rosemary. Send the entire workpiece to the oven, heated to 200 degrees, covered with foil.
6. Bake veal with potatoes for 2.5 hours (remove the foil after two hours). Periodically pour over the broth, which is quite enough for the vegetables to stew, but at the same time it should not cover the piece of meat, otherwise an appetizing crust will not appear on it.

With dried fruits

• Time: 4-5 hours
• Servings: 5-6 persons.
• Calorie content of the dish: 170 kcal / 100 g.
• Purpose: lunch, dinner, for any event;
• Cuisine: European.
• Difficulty: easy.

This dish is perfect for both home and holiday table. It looks impressive. There are not very many ingredients - a piece of meat will need to be baked in the oven with dried fruits (use prunes, dried apricots), spices and mayonnaise. Please note that dried fruits will need to be pre-soaked in warm boiled water to soften them up. Boil potatoes for a side dish or serve a ready-made treat on the table along with fresh vegetables.

Ingredients:

• veal - 1500 g (flank);
• dried fruits - 25 pieces;
• spices, mayonnaise - to taste.

Cooking method:

1. At the very beginning, carefully beat the meat, then sprinkle suitable spices and leave to marinate in the refrigerator for several hours.
2. Put a thin layer of mayonnaise on the pickled meat, on top of which you will need to distribute dried fruits.
3. Roll the meat into a roll, then secure with threads, wrap with foil.
4. It is necessary to bake the roll on a sheet in the oven for 1 hour at a temperature of 200 degrees. After this time, remove the sheet, remove the foil and threads. Cut into portions before serving.

With zucchini

• Time: 2 hours
• Servings: 3-4 persons.
• Calorie content of the dish: 140 kcal / 100 g.
• Purpose: lunch, dinner, on the festive table;
• Cuisine: European.
• Difficulty: easy.

Having decided to make veal in the oven, supplement it with zucchini. The dish will seem simple, but it is great for festive feast. You can serve treats with a green bean salad - in the end, everything will turn out not only satisfying and tasty, but also original. Many ingredients for cooking veal meat with zucchini are not required, moreover, almost all products are relatively inexpensive.

Ingredients:

• veal - 600 g;
• zucchini - 1-3 pcs.;
• onions - 2 pcs.;
• garlic - 3 cloves:
• chili pepper - 5 g;
• basil, spices (thyme pepper), salt - to taste.

Cooking method:

1. Peel the zucchini (do not need young ones) and cut into large pieces, for example, sticks. Then chop the onion into thin half rings.
2. The meat must be divided into pieces of medium size, which should be fried until half cooked on vegetable oil. Mince the garlic.
3. Grease a baking dish (tray with high sides) with vegetable oil. Place pieces of zucchini there and sprinkle them with spices and salt. Next lay out onion rings and fried meats.
4. Sprinkle the workpiece with spices, add a little red pepper (chopped). Mix the ingredients, sprinkle with vegetable oil. Send the future treat to the oven for 40 minutes (it should be preheated to 180 degrees).

In a pot with vegetables

• Time: 2 hours
• Servings: 8-10 people.
• Calorie content of the dish: 165 kcal / 100 g.
• Purpose: lunch, dinner;
• Cuisine: European.
• Difficulty: high.

During the stewing, the meat will become soft and soaked with onion juice. For cooking, it is not necessary to choose the softest and most tender meat tenderloin, goulash is suitable. This vegetable recipe uses potatoes with onions, but if necessary, you can add others, such as carrots, eggplant, tomatoes, etc. Instead of sour cream, they are sometimes used heavy cream, A different varieties cheeses will give their zest.

Ingredients:

• veal - 1600 g;
• potatoes - 1200 g;
• sour cream - 300 ml;
• onions - 400 g;
• hard cheese- 150 g;
• mustard - 1 tsp;
• vegetable oil - 4 tbsp. l.;
• Wheat flour- 1 tsp;
• salt - 2 tsp

Cooking method:

1. Young meat must be cut into small pieces - about Walnut.
2. Pour 30-40 g of vegetable oil into a cast-iron or ceramic pot with a volume of 2–2.5 liters. Put the veal on top.
3. Peel and cut onions into half rings or large cubes. Then put it on top meat pieces and cover the pot with a lid.
4. Send the pot with the contents to an oven preheated to 180–190 degrees. Simmer until done.
5. After the specified time, remove the dish from the oven. If the onion was juicy, then the contents of the pot will actually float in the meat and onion juice. The main thing is that the meat and onions do not burn, otherwise the food will become bitter.
6. Separately, take sour cream (cream), add flour, salt, mustard to it, then mix the whole mass.
7. Add the resulting sour cream sauce to meat. If desired, you can simply mix both components, cover with a lid and put in the oven for half an hour.
8. Cut potatoes after cleaning large pieces. Fry it in a frying pan with preheated vegetable oil. Set the fire to medium. It is recommended to fry potatoes in small portions until golden brown, and not fully prepared.
9. Put the fried potato pieces in a pot, mix, and sprinkle with grated cheese on top. Add any spices, tomatoes or mushrooms, fresh herbs to taste.
10. Cover the pot with a lid and send it to the oven, preheated to 200 degrees, for 10-15 minutes. Then reduce the temperature to 150-160 degrees and simmer for about 30-50 minutes more.
11. Cast iron and ceramic utensils retain heat well, so leave the pot after the time has elapsed in the oven for a while. Thanks to this, the contents will languish, so the dish will turn out even more tender and softer.
12. Veal with vegetables should be served hot. Pickled cucumbers and tomatoes or a salad of fresh vegetables are perfect for it.

In foil with mustard

• Time: 8-8.5 hours
• Servings: 6-8 persons.
• Calorie content of the dish: 130 kcal / 100 g.
• Purpose: lunch, dinner, on the festive table.
• Cuisine: European.
• Difficulty: medium.

If you and your family are spicy lovers, then you will be interested in veal in the oven with mustard. Chunks of cold veal meat can be placed on a piece of bread, resulting in excellent sandwiches, and a hot piece can be served directly from the oven to festive table. Another option is to cut off a couple of slices for several days and eat with a side dish of vegetables for lunch and dinner. In the refrigerator, veal baked in foil can be stored for about 2-3 days.

Ingredients:

• veal tenderloin - 1.5–1.7 kg;
• mustard seeds - 100 g;
• ground coriander, dried thyme - 2–3 g each;
• black pepper (ground) - 5 g;
• sour cream - 50 ml;
• garlic - 2 cloves;
• salt - to taste.

Cooking method:

1. First, finely chop the garlic.
2. Mix sour cream with pepper, salt, coriander, thyme and minced garlic in a bowl. Add mustard seeds to the sauce, mix everything: you have a marinade for veal in the oven.
3. After washing the tenderloin, blot it with a paper towel and cover it with marinade on all sides.
4. Put the tenderloin in a bowl, cover from above cling film and put in a cool place for 2-6 hours.
5. Lay several layers of foil in a heat-resistant pan so that the ends hang down. Lay the meat in the center, then lift the edges of the foil and secure them.
6. Send the form with the contents to the oven, heated to 180 degrees, for 1–1.5 hours. After that, unfold the foil and bake the veal for another 20 minutes.

cooking secrets

To make baked veal in the oven tasty and juicy, you need to take into account several features. Be aware that this meat will begin to lose its benefits if it is not properly selected and prepared, and if it is overcooked during roasting. In order not to spoil the dish, far from being the cheapest product, consider a few important subtleties:

• When buying meat, try to get good piece and not to buy ordinary pork or beef under the guise of veal. Note that veal is slightly darker than pork, but lighter than beef.
• If the veal meat was not frozen, then a red puddle will not appear under it, after pressing with a finger, the product will quickly restore its previous shape and no blood will be released when pressed. The brown and rough crust that covers the piece indicates that it has lain on the counter for a long time - refuse to buy it.
• Since veal meat is low in fat, give preference to those pieces that have not yet been frozen. Perfect Choice- fresh meat. Frozen during baking will be drier, especially if you do not defrost it properly.
• Before cooking meat piece need to be cleaned of veins, films.
• To make the meat more juicy, it is recommended to pre-marinate the tenderloin.
• Protect veal tenderloin moisture loss is also necessary during baking, especially if you plan to cook it in a relatively large piece that needs to be kept in the oven for a long time. The problem can be solved with the help of foil or a sleeve.

Video

The meat of a young cow is called beef or veal. It is not as popular and in demand as other varieties. This is due to the fact that not every housewife can cook it deliciously.

But observing certain nuances in this process, veal dishes can be made favorites on any table.

Features of the selection and preparation of veal

First you need to learn how to choose such meat correctly. Definitely, you need to take chilled. The color should be pale pink, this indicates the youth of the animal.

The flesh should be elastic and, when pressed, return to its original position. There should be no discharge of blood and ichorus. The smell is neutral, not repulsive. There should be no hard brown crust on the surface.

During cooking, keep in mind that this meat has a fairly thin layer of fat and a large amount of moisture. Therefore, you should not overcook it, otherwise you risk getting “rubber” at the exit.

Bake veal in the oven in foil

Pretty easy to cook baked veal in foil. The most important thing is to find a suitable piece of meat. For this case, tenderloin from a young calf is suitable. By cutting the cooked dish into portions and serving it on the table with a side dish, you will understand that the holiday was a success.

First you need to prepare the marinade. We take a deep bowl, spread the granular mustard (if you like more bitterness, double the dose), sour cream, finely chopped garlic and spices, mix everything.

Rinse the meat, let it dry, cut off unnecessary film or veins from it, form a piece of the most ideal shape. Thoroughly rub the marinade into it, put it in an iron bowl, pour the rest of the dressing on top and leave to marinate for 6 hours.

Take a glass roasting pan and lay several layers of foil, put a piece of tenderloin, close tightly so that the tightness is not broken and the juice does not flow out, otherwise the dish will be dry.

Turn on the oven at 190 degrees and send the roaster into it for three hours. Cooking time may vary depending on the size of the piece and the degree of doneness desired.

Veal baked with herbs in the sleeve

Veal baked in mayonnaise sauce in the sleeve, is perfect solution for family dinner. And for a side dish it is enough to boil mashed potatoes or stew vegetable stew.

Components:

• Neck - 550 g;
• Laurel leaf - 4 pcs.;
• Garlic - 3 cloves;
• Salt - optional;
• Suneli hops - 1 pack;
• Homemade mayonnaise - 300 ml.

After washing and drying the neck with paper kitchen towels, cutting off all the veins, we make several cuts in arbitrary places. We stuff small cloves of garlic and a bay leaf into the holes. We leave for two hours.

Mixing homemade mayonnaise with spices and salt in a small plastic bowl. Abundantly, not sparing the sauce, we coat the piece of meat on all sides. Cut the sleeve to the desired length. We tie on one side with a special thread.

We heat the oven to 180-190 ° C. We send the meat into the sleeve and tie it tightly. Let's get ready for two hours. You can play it safe and put it in two bags so that during baking it does not burst and the juice does not spill onto the baking sheet.

When it starts to burn, smoke will appear in the oven, and the dish will go bad. Readiness can be checked by piercing with a sharp knife. If you see the ichor, you still need to bake, and if the juice is clear, the dish is ready.

Beef baked with new potatoes

On the eve of any celebration, the question always arises of what to cook so that it is tasty, unusual and the guests are satisfied. Veal baked with new potatoes and spices will not leave anyone indifferent.

Components:

• Veal leg - 3 kg;
• Young potatoes - 2.5 kg;
• Pepper - 1 tsp;
• Sea salt - 2 tsp;
• Rosemary - 3 sprigs;
• Butter - 80 g;
• Thyme - 1 tsp;
• Beef broth - 1 l;
• White onion - 2 pcs.;
• Garlic - 4 cloves.

We wash the leg under running water, dry it and with a long fillet knife we ​​randomly make several cuts. Peel the garlic and stuff the meat with it. Sprinkle generously with sea salt and spice mixture.

Let marinate for three hours. Potatoes can not be peeled, washed well enough. Remove the peel from the onion and cut into four parts, chop the potatoes into pieces of the same size. Take a deep frying pan, grease with butter.

We spread the vegetables, on top of the veal and rosemary sprigs. Turn on the oven at 195 ° C and bake for about 3 hours. Periodically pour the meat with broth so that it is reddened, and the vegetables are stewed. We take out the dish, cover with a large piece of foil and let stand for about 30 minutes.

This is done so that when cutting the meat remains the same juicy.

Veal with prunes

For gourmets and lovers exotic dishes – great recipe veal baked in the oven with prunes.

Components:

• Pulp - 800 g;
• Rosemary - 3 sprigs;
• Garlic - 2 cloves;
• Salt - optional;
• Black pepper - 1 tsp;
• Dried prunes - 50 g;
• Cheese - 100 g;
• Champignons - 200 g;
• Sunflower oil (plant) - 100 ml.

After washing and drying the pulp, put it on a flat surface and beat it well with a hammer.

Peel and mince the garlic. Lubricate the meat with salt, pepper and garlic, roll up and leave to lie down.

We chop the washed champignons into thin slices and send them to fry in vegetable oil. Pour pitted prunes warm water and let it soften. We unwind the pulp, spread the fried mushrooms, grated cheese and chopped prunes along the edge.

We turn everything into a roll, put rosemary on top, wrap it tightly with a thread and send it to bake in the oven for 2 hours.

Before cutting into portioned pieces, carefully remove the thread. This must be done when the roll has already cooled down, otherwise it may lose its shape and turn around.

Creamy sauce with greens is suitable for this dish.

Veal baked with vegetables and lime

By roasting veal in the oven with vegetables, you get full meal that does not require additional garnish.

Components:

• Young veal - 750 g;
• Small carrots - 2 pcs.;
• String beans - 150 g;
• Onions - 3 pcs.;
• Sweet pepper - 4 pcs.;
• Lime - 1 pc.;
• Low-fat cream - 150 ml;
• Flour - 3 tbsp. l.;
• Salt - to taste;
• Spices - optional.
• Butter - 1 tbsp. l.;
• Mayonnaise - 150 ml.

Cut the meat into large steaks. Do not grind too much, as it will fry a lot. We beat it well with a hammer, putting it in food package so that the spray does not fly in all directions. In a small bowl, combine mayonnaise and spices.

Plentifully grease the chops with the resulting marinade, stack them in a pile and leave for two hours. We clean and chop all vegetables with long straws. We put the pan on the fire, put the oil and fry the flour on it for about 4-5 minutes, stirring constantly.

Pour cold fresh cream, lightly stew. IN big dish shift the steaks, on top asparagus beans, vegetables, salt and pour cream sauce. We put in the oven for two hours at a temperature of about 185 degrees.

For this dish, it is not important to use this particular set of vegetables, any available in your refrigerator will do.

Bon appetit!

Meat is amino acids, without which the human body cannot do without. But most often meat products contain a lot of fat, which in large numbers by no means useful. If you use lean meat, then it is easy to overdry it, because with a long heat treatment it loses moisture, and with it juiciness, becoming like rubber. Young beef is good because it is not greasy and at the same time it still turns out tender. For those who take care of their health, veal baked in the oven can become a favorite dish.

Cooking features

Veal loses all of its benefits if it is not properly selected, cooked, or overcooked. In order for a dish not from the cheapest product to not have to be sent to the bin, you need to know a few subtleties.

• When buying meat, try to choose a good piece and not buy it under the guise of veal regular beef or pork. Veal is much lighter than beef, but darker than pork, has tender and not too long fibers. If it has not been frozen, then a red puddle will not appear under it, when pressed with a finger, the meat will quickly acquire its previous shape and blood will not stand out when pressed. A rough brown crust covering a piece of meat indicates that it has lain on the counter for quite a long time - this is also undesirable to take for baking.
• Given that there is little fat in veal, preference should be given to pieces that have not yet been frozen. Ideally, you should buy fresh veal. If this is not possible, then chilled. Frozen meat may be less juicy when baked, especially if it is not thawed properly. The preservation of moisture inside the piece will be facilitated by defrosting it in the refrigerator. Otherwise delicious dish may not work.
• It is also necessary to protect veal from moisture loss when baking, especially if it is cooked in a large piece, because it takes a long time to keep it in the oven. The task is easily solved with the help of foil or a culinary sleeve made of heat-resistant polyethylene. When cooking veal, baked in the oven in pieces, vegetables or fatty sauce will save the situation.

Knowing general rules cooking roast veal, you can choose a recipe and start creating a delicious dish.

Veal baked in foil with garlic and carrots

• veal fillet - 1 kg;
• carrots - 150 g;
• garlic - 4-6 cloves;
• salt - 20 g;
• ground black pepper - 5 g.

Cooking method:

• Wash and dry the veal piece with a kitchen towel.
• Peel the onion and garlic.
• Cut the garlic cloves into 2-3 pieces each.
• Cut the carrots into cubes, cut off the corners from each of them so that the carrot pieces resemble pegs.
• Make slits in a piece of meat with a knife, insert carrots and garlic into them.
• Rub the veal with salt and pepper.
• Wrap well in foil and place on a baking sheet.
• Turn on the oven, and when the temperature in it reaches 200 degrees, send a baking sheet with meat there.
• Bake at the indicated temperature for 2 hours. Unwrap the foil and continue to bake for another 20 minutes.

This dish is best served cold, cutting the meat into thin slices across the grain. Thanks to the inclusions of garlic and carrots, it looks very appetizing.

Veal baked in a sleeve with herbs

• veal - 0.5–0.6 kg;
• mayonnaise or sour cream - 0.2 l;
• garlic - 2-3 cloves;
• bay leaf - 4 pcs.;
• herbs, salt, pepper - to taste.

Cooking method:

• Prepare the veal for roasting by washing and drying it.
• Crush garlic, add it to mayonnaise or sour cream. Pour salt and seasonings into it.
• Coat the meat well with the resulting mixture and place it in the sleeve.
• Put laurel leaves in the sleeve on the meat.
• Tie off the sleeve on both sides. Poke small holes in the foil with a toothpick to allow steam to escape.
• Preheat the oven to 190 degrees. Put the sleeve with meat in the form, put the form in the oven.
• Bake the veal for an hour and a half. Before taking it out, check the degree of readiness with a knife: if the ichor does not flow out, the meat is ready.

cooked according to this recipe veal can be served both hot and cold. In the first case, you will need a side dish, preferably vegetable; cut the meat into pieces of 1-1.5 centimeters. In the second case, it will have to cool and cut into thin slices.

Veal baked in foil with mustard

• veal tenderloin - 0.8–0.9 kg;
• mustard seeds - 100 g;
• ground black pepper - 5 g;
• ground coriander - 2-3 g;
• dried thyme - 2-3 g;
• sour cream - 50 ml;
• garlic - 2 cloves;
• salt - to taste.

Cooking method:

• Finely chop the garlic with a knife.
• In a bowl, mix sour cream with garlic, thyme, pepper, coriander and salt.
• Put the mustard seeds in the sauce, mix.
• Wash the veal tenderloin, blot it with paper towels. Cover all sides with marinade. Place in a bowl, cover with cling film and set aside. cool place for a period of 2 to 6 hours.
• In a heat-resistant form, lay the foil in several layers so that its ends hang down. Place the meat in the center. Raise the edges of the foil and secure the ends.
• Preheat the oven to 180 degrees and place the mold with meat in it.
• After 2.5 hours, unfold the foil, then bake the veal for another 20 minutes, then remove.

Wait for the meat to cool down room temperature and put in the refrigerator. When it's cold, slice thinly and place on a serving platter.

Veal baked with potatoes

• veal (back, leg) - 1 kg;
• potatoes - 0.8 kg;
• ground black pepper - 2-3 g;
• salt - 5 g;
• rosemary - 1 sprig;
• butter - 50 g;
• thyme - 2-3 g;
• beef broth - 0.3 l;
• white onion - 75 g;
• garlic - 2 cloves.

Cooking method:

• Wash the meat, dry it and stuff it with garlic, after cutting each of its slices into several parts.
• Mix thyme and pepper with salt. Rub the piece with this mixture. Cover with a film, leave to marinate for 1.5-2 hours.
• Peel potatoes, cut into round slices.
• Chop the onion into rings.
• Grease a brazier with melted butter, place potatoes in it, and onions on it.
• Put the marinated beef on the vegetables, put a sprig of rosemary on top.
• Preheat the oven to 200 degrees and put the roaster in it.
• Bake veal with potatoes for 2.5 hours, periodically pouring broth over it. It should be enough so that the vegetables are stewed, but at the same time it should not cover the meat, otherwise it will not have an appetizing crust.

This veal is served hot with a side dish of potatoes. Other vegetables can also be added to it.

Veal baked with carrots and green beans

• veal - 0.7 kg;
• carrots - 0.2 kg;
• green beans (fresh or frozen) - 0.2 kg;
• onion - 0.2 kg;
• lime or lemon - 1 pc.;
• drinking cream - 150 ml;
• flour - 50 g;
• butter - 40 g;
• mayonnaise - 150 ml;
• cheese (optional) - 100 g;
• salt, pepper - to taste.

Cooking method:

• Washed and dried with napkins cut veal portioned pieces. Beat with a culinary mallet. To prevent splashes, pieces can be placed in a bag before that.
• Mix salt and pepper with mayonnaise. Coat the steaks with it, leave them to marinate for an hour and a half.
• Wash and clean vegetables. Wash and dry the beans too. If you use frozen, it should be thawed by dropping it in boiling water for a couple of minutes, and, throwing it into a colander, let the water drain from it.
• Cut carrots into strips. Onions - half rings.
• Melt the butter in a frying pan. Add flour and lightly fry.
• Pour the cream into the pan in a thin stream, stirring, let them thicken slightly.
• Place the veal pieces in a dish or on a baking sheet with high sides.
• Put vegetables on top, pour everything with sauce.
• Put in an oven preheated to 180 degrees for 60-90 minutes. 20 minutes before cooking, the dish can be sprinkled with grated cheese - it will be even tastier.

An additional side dish for veal baked according to this recipe is not required, it is served hot.

Veal baked in the oven is tasty and appetizing. Serve it, depending on the recipe, as a hot or cold appetizer.