Any meat dishes have a special taste and high nutritional value. Despite the fact that there is an opinion about the dangers of this product, its popularity has never declined. It is used in the preparation of various treats. Having shown a little imagination, you can create masterpieces of culinary art from meat and surprise your friends and relatives. For example, you can bake beef in foil - it is simple and does not require much time and effort, but the result can satisfy the tastes of lovers to enjoy exquisite delicacies.
Roasting Methods
For baking meat, you can use two methods:
- High-temperature method - the result will be crisp and delicious with juice inside the finished dish. In order to bake beef in foil by this method, you need to prepare the form, preliminarily overlaying it with foil and leaving a few protrusions at the edges. After this, it is necessary to preheat the oven to 210 ° C (with a product weight of up to 1 kg) and up to 230 ° C (for pieces weighing more than 1 kg) and place in the roasting pan of meat preparations. Then fry at the initial temperature for about 20 minutes and reduce the heat (you can open the door of the cabinet for a minute to reach the required temperature faster) to 170 ° C. Cover a baking sheet with a foil sheet, fastening it with the protruding edges of the lower layer, while the meat will languish and become soft. The recommended time can be calculated according to the following scheme: for a complete frying for every 0.5 kg of product weight, it takes 20 minutes, for an average level - 15 minutes and for the result “with blood” - about 10 minutes. For example, if the workpiece weighs 2.5 kg, after initial processing at high temperature (20 minutes), the meat will need to be kept in the oven for another 1 hour 40 minutes.
- Low-temperature method - in this case, the billets are baked at 120 ° –160 ° C, while the treat is soft and juicy, but without a crust. The time for baking beef in the foil in this way is calculated as follows: the lower the temperature, the longer the roasting process. Readiness can be determined using a culinary thermometer: for meat of young gobies - 54 ° (“with blood”), 70 ° C (good frying). You can also make an incision or pierce the pieces with a culinary needle, if light juice flows out, then the treat is ready, if the liquid is cloudy or reddish, the meat is still raw.
Basic principles of baking
Before baking beef in foil, it will be useful to find out the main points of this process:
- Choice of meat - for baking in an oven, billets from bulk pieces with a low fat content in the inner layers are considered the most suitable, roast beef is best prepared.
- Meat preparation - cut films, wash and dry with napkins. Frozen convenience foods must first be thawed (preferably at room temperature). Cut the "raw materials" into pieces (the recommended value is 500 g), it is desirable to remove bones and cartilage, beat off the meat.
- Giving flavor to semi-finished products - grate pieces with salt and other spices, mustard or a special sauce. You can make cuts in the meat and stuff “pockets” with garlic and carrots or stand the semi-finished products in the marinade for about 2 hours (you can leave them overnight). To do this, you can use the following composition: bay leaf (chopped), salt and black pepper. In addition, chopped garlic should be added here. Mix everything, coat the pieces and leave to pickle.
- Roasting in the oven - wrap the pieces in foil (one or two layers) and bake one of the cooking methods discussed above. How much to bake beef has also been previously determined. You can get a crust with the low-temperature method, if you open the wrapper until ready in more than 10 minutes.
Useful Tips
Also, when cooking beef in the oven , the following tips may be helpful:
- cuts are best done in the form of a cross, so the filling will not leak out when frying;
- to get a special taste, beef can be coated with honey before cooking;
- as a marinade, you can use kvass with the addition of a small amount of vinegar;
- if the meat is too lean, it is better to stuff it with thin pieces of fat (fat);
- for coating pieces without marinade, you can use special mixtures of spices;
- You can bake meat and vegetables for a side dish, while they need to be cut into large pieces.
Baked meat (beef) is a great treat for any table, this dish is easy to prepare and does not require much effort. In this case, you can experiment with spices and get the most unexpected options for this dish. Having prepared the meat baked in foil, you can please relatives and friends.