Beef is a valuable source of protein and iron in the body. That's just hard meat is quite difficult to cook. When baking, it often turns out to be too dry and then it takes a long time to languish on the stove. But there is one secret to cooking. Always juicy, tender and soft it turns out beef baked in foil. In a slow cooker, it is easiest to cook such a dish: just select the appropriate program, set the temperature and time, and the “smart assistant” will do everything herself. You can cook meat in whole or in portions. It turns out equally tasty and juicy.
Tender beef baked in foil in a slow cooker
Most housewives prefer to bake pork. Such meat will turn out more juicy and soft, due to the high fat content in it. But beef, by contrast, usually comes out too dry. Therefore, it is recommended to bake meat exclusively in foil or in a sleeve, and not 1 hour, like pork, but at least 2 times longer. Then it turns out more tender, breaks up into fibers and literally melts in the mouth. And experienced chefs are advised to pickle meat before sending it to the oven or slow cooker.
Beef baked in foil is a great option for a festive dinner or a family dinner. Meat pre-marinated in white wine is baked with vegetables and spices, soaked in their taste and aroma. It is not difficult to cook a dish if you follow the cooking instructions below.
List of ingredients
For baking beef in a slow cooker you will need the following products:
- fresh meat (hip) - 1.5 kg;
- onion - 1 pc.;
- carrots - 2 pcs.;
- sweet pepper - 1 pc.;
- celery stalks - 2 pcs.;
- garlic - 2 pcs.;
- melted (vegetable) oil - 2 tbsp. l .;
- bay leaf - 4 pcs.;
- dry mustard seeds - 1 tsp;
- Provencal herbs - 1 tsp.
To make the beef juicy, it must be placed in the marinade for 24 hours. Prepare it from the following ingredients:
- white wine - 250 ml;
- salt - 35 g;
- water - 1.5 l.
From the dishes you only need a container for pickling meat of a suitable volume and a slow cooker. To check the readiness of the dish, it is advisable to purchase a thermal probe.
Beef Marinade
If you bake beef in a whole piece, it will be very difficult to salt the meat by rubbing it only on the outside. That is why it is recommended to place it in saline before heat treatment. Well, if you add spices to it, you get a real marinade. Step by step the process of pickling meat can be represented as follows:
- Dissolve salt in cold clean water. In total, approximately 25 g of salt per 1 kg of meat is needed.
- Pour white wine into the saline and mix.
- Put the meat in a container with marinade. The amount of water indicated in the recipe is conditional. The marinade should be 2 cm above the meat level. If necessary, increase the amount of water.
- Send a container of meat in the marinade to a cold place for 24-48 hours. During this time, the piece must be turned several times.
- The main advantage of such a marinade is that it is impossible to salt the meat. And the beef baked in a slow cooker in foil is very tasty and tender.
Step by step cooking
The following detailed instructions will tell you how to cook beef in foil in a slow cooker:
- To make the meat more juicy, it is necessary to fry it before baking over high heat, thus sealing all the juice inside.
- Remove the beef from the marinade and pat dry with a paper towel.
- In a deep frying pan or pan, heat ghee or vegetable oil. Fry a large piece of meat on it from all sides, then transfer it to a plate.
- Cut vegetables into large pieces. Fry them for 1 minute in the remaining oil and fat in a pan, so that they are saturated with meat aroma.
- Fold the foil in 3 layers and spread on a horizontal surface. Put half the vegetables on it, and place a piece of beef on top of them. Cover it with the remaining vegetables and pour juice from a plate and a frying pan.
- Seal the foil tightly on top and place it in the crock-pot bowl.
- For roasting beef in foil, the “Russian oven” mode (for Marta multicooker models) or “Stewing” is suitable. The approximate cooking time is 5.5 hours.
- Beef preparedness is checked by a temperature probe. The temperature inside the piece should be 80 °.
- If the meat is planned to be used cold for making sandwiches, then you do not need to immediately remove it from the bowl, but leave it in the slow cooker until it cools completely, preferably at night.
Cooking Tips & Tricks
To make the meat really tasty and not ashamed to put it before the guests on the festive table, when baking it, you should use the useful tips from experienced chefs:
- Cooking time in a slow cooker of beef baked in foil depends on the size of the piece. On average, meat will be ready in 3-6 hours. And only if you cook beef in a pressure cooker, a piece can be baked in 1.5-2 hours. Experienced chefs always use a temperature probe to determine their degree of preparedness. If the temperature inside the piece has reached 80 °, then the meat is ready.
- Before wrapping the beef in foil, it is recommended to put a small piece of butter (30-50 g) inside. It is absorbed into the meat and improves its taste.
- Tightly sealed foil prevents the formation of a golden crust on the meat. To do this, it is recommended to unfold or cut the foil shortly before the end of cooking.
- For baking, not every part of beef is suitable, but only tenderloin, neck, and hip part (the so-called apple).
Beef pork in foil
Baked meat is an excellent, and most importantly, healthy alternative to sausage. It turns out delicious, it’s easy to cook, especially if you do it in a slow cooker. Beef, baked in a piece of foil, is a juicy and aromatic boiled pork, which can be thinly sliced ​​and put on the table as a snack. Well, to cook such meat should be as follows:
- To beef (1 kg) is well salted inside, it must be placed in saline for 12 hours. To do this, stir 3 tablespoons of salt in 1.5 liters of water. No need to be afraid that the beef will turn out dry. It’s actually verified that the meat will take as much salt as needed.
- During pickling in a solution of water and salt, beef will become more dense and darken. Then you need to dry the meat and grate italian herbs (2 tsp.).
- Wrap beef in foil and put in a slow cooker. Pour 1 cup of water into the bottom of the bowl.
- Select the “Baking” or “Multi-Cook” cooking program.
- Bake a piece of beef weighing 1 kg in a slow cooker for 90 minutes, after which, without opening the lid, leave the meat in the bowl for another 2 hours. In the process of cooking water to the bottom must be added.
Beef rolls on a vegetable pillow
For meat prepared according to the following recipe, any side dish is suitable: potatoes, porridge or pasta. Such beef is baked in the form of rolls and at the same time with vegetables. Prepare the dish as follows:
- Cut the beef neck weighing 600 g into 2-3 parts weighing 200-300 g each.
- Cook the marinade. To do this, mix soy sauce with mustard seeds (2 tbsp. Each). Add salt (1.5 tsp), vegetable oil (1 tbsp.), Spices (1 tsp.).
- Put the beef in the marinade and leave the meat in this form for 40 minutes at room temperature.
- At this time, peel and chop the carrots and onions.
- Cover the bottom and partially the walls of the multicooker bowl with foil. Grease with vegetable oil and form a pillow of vegetables.
- Put rolls on top of vegetables (you can tie the meat with a thread), pour them with the remaining marinade and cover with foil tightly, tucking the edges.
- Cook in the “Baking” mode for 1 hour according to the recipe.
- Baked beef immediately after the beep can be taken out of the slow cooker. You can chop both hot and cold.
Beef slices cooked in foil
The following recipe is another option for a delicious dinner for the whole family. Preparing a dish in the multicooker Redmond. In just 2 hours in the "Multipovar" mode you get juicy and soft beef in foil.
When cooking, you should follow the step by step instructions:
- Cut the beef (800 g) into medium sized pieces and place them in the marinade. To make it, you must mix mustard (1.5 tsp), soy sauce and vegetable oil (2 tbsp. Each). Add lime juice (1 tbsp.), Salt (1 tsp.), A pinch of pepper.
- Tighten the bowl of pickled meat with foil and put it in the refrigerator overnight. Or leave the beef at room temperature for 2 hours.
- Place the meat in foil and pack it tightly.
- Bake beef in a slow cooker at a temperature of 125 ° for 1.5-2 hours, depending on the size of the slices. Serve with a hot side dish.
Baked meat with potatoes
The step-by-step instructions for the following recipe look like this:
- Thinly beef pulp (500 g) finely cut across the fibers and beat each slice through cling film.
- Peel potatoes (3 pcs.) And cut into small cubes, chop onion in half rings, and carrot in cubes. You can pre-fry them in a pan.
- Grease the foil with oil. Put vegetables in the center, then meat and grease everything with sour cream. Add salt and pepper. You can put slices of bacon - it will turn out juicier.
- Wrap and leave the workpiece on the table for 30 minutes to marinate the meat in foil.
- In a slow cooker, cook beef in the “Baking” mode. The baking time is 60 minutes. 10 minutes before the readiness to unfold the foil, and sprinkle the dish with grated cheese.