This dish is very easy to prepare, does not require special culinary talents, but, according to reviews, is unusually tasty and truly dietary. Gourmets know many interesting ways to cook brass beef. What it is? Some participants in specialized culinary forums believe that the name of the delicacy came from the features of its creation: it is prepared in the oven. Is it so? What is brass beef and how to cook it right? Let's talk about this in our article.
Brass beef - what is it?
The main principle of creating this dish, indeed, is the long-term heat treatment of meat in the oven. As a result of keeping beef for a long time in the oven (oven), the meat turns out to be boiled, very soft and tasty. But what about his name? Can all beef be called brass?
Definition
So what is brass beef? This is meat cut from the outside of the posterior pelvic fragment of an animal carcass. Often used another name - "eye muscle" ("eyeball"). The meat of this part of the carcass is quite tough, so if you want to get a tender and juicy dish from it, you must be prepared for the fact that the product will have to be subjected to prolonged heat treatment, best of all - to baking.
The incredibly tender meat of young gobies (immature), fed with natural grain, according to many reviews, has an incredible taste, and most importantly - is useful for the body. After slaughtering the young, the carcass is chopped, and excellent meat with a fibrous marble structure immediately goes on sale without being frozen.
Cooking Tips
If you want to treat yourself or your guests with delicious meat with a delicious crispy crust, it is better not to find brass beef. She is just perfect for this. Spiritual beef is truly amazing when using the following special cooking technology: before baking, it is necessary to saturate the meat with oxygen, leaving it for some time in the air. After the finished dish is removed from the oven, it should be covered with foil for several minutes. This little secret will help to reveal all the subtleties of the unusual taste of oven beef and give consumers real gastronomic pleasure. Next, we consider in more detail how to cook spiritual beef.
Basic recipe
Beef is pre-marinated to make it soft. Before baking, the meat is fried on the grill, as a result of which all moisture remains inside and the dish turns out to be very juicy. Such meat is traditionally served with a side dish of vegetables. As experienced masters assure, it’s just a pleasure to cook baked beef in the oven.
Ingredients
Use:
- 0.6-1 kg of beef;
- three tablespoons of mustard;
- one teaspoon of salt;
- dried herbs (parsley, dill, basil, oregano) - to taste.
Cooking features
Beef must be washed and put in a marinating bowl. Generously grease meat on all sides with mustard (do not salt, since salt draws moisture!). Leave the meat to marinate for at least four hours. Usually beef is marinated in the evening, and baked in the morning. Pickled meat is sprinkled on all sides with herbs and salted.
Next, a little vegetable oil is heated in a pan and the meat is fried over high heat (on each side!) Until it turns white. The prepared beef is spread on a foil sheet and carefully sealed so that there are no gaps.
Then the package is sent to the oven, heated to 180 degrees, for 1 hour 20 minutes. Finished meat is not recommended to be cut right away - it will not work accurately and beautifully, therefore it is necessary to allow it to cool slightly. Cool a piece right in the oven.
Serve beef better than hot with any vegetable salad. If desired, it can also be used cold - for example, for making sandwiches.
How to Make Spiritual Cranberry Beef: Ingredients
For four servings you will need:
- 700 g of beef (tenderloin);
- 1 onion (large);
- 70 g dried cranberries;
- 3-4 cloves of garlic;
- marinade (from soy sauce, grape vinegar, sesame, malt);
- salt, black pepper.
For baking, you need a package.
Technology features
The meat is washed, dried, rubbed with salt, pepper, coated with marinade. Half the onion head is cut into half rings. The meat and onions are placed in a bag and put away in the cold, where it should be marinated for one hour.
After this time, the meat is wiped from excess marinade and stuffed with filling (onions with which the product is pickled are not discarded!). The filling is prepared as follows: dried cranberries are poured with boiling water and aged for 3-5 minutes. Garlic is cut into plates. Then, using a long and thin knife in the meat, cuts are made and garlic and softened cranberries (half of all berries) are placed in them. Seal the holes with salt.
Onions (the rest) are cut large and placed in a baking bag along with the remaining cranberries. A little pickled onion is added here. Then the meat is fried in a grill pan on both sides for two minutes (rosy stripes should form). Next, the oven is heated to 200 degrees. The beef (toasted) is transferred to a bag and put in the oven for about an hour and a half. At the same time, at the 50th minute of baking, it is necessary to reduce the temperature to 180 degrees. Finished meat is taken out of the oven and allowed to “rest”.
They are served both hot and cold. Enjoy your meal!