What is the best way to do it if veal for dinner? Bake in the oven!

Veal, unlike pork, is not only tasty, but also a useful type of meat, due to its low fat content. But dishes from it (as from any meat) should be properly prepared using suitable spices. Only in this case, the result will be not only useful and nutritious, but also tasty. Some housewives do not know in what form the veal is good . Few people decide to bake it in the oven , believing that hard dry meat will come out . But in fact, if it is correctly marinated and the temperature regime is correctly selected, then it turns out quite gently, tasty and satisfying.

Veal with Prunes

To prepare this dish you will need 10 pieces of pitted prunes, salt, ground pepper and, of course, veal. You can bake it in the oven with whole roll, but it is better to cut into portioned slices. Meat should be taken about 0.5 kg, and you also need foil for baking. In principle, you can cook this dish without it, but then you have to wrap it in a whole roll, which is not very convenient, and cook in a double boiler to avoid overdrying the meat. In addition, the veal baked in slices in the foil is cooked faster and looks much more effective when served.

The meat is beaten well so that it is more tender. Then each piece is salted and sprinkled with pepper. Next, they take a small sheet of foil, lay on it washed washed prunes, and on top - veal and wrap it in an envelope. If you wish, you can put inside another clove or a small sprig of thyme for flavor. The meat is baked in a sufficiently hot oven for an hour, and served with mashed potatoes, vegetable salad or stew.

How to bake a piece of veal

Many believe that in this way you can only cook pork, but they are mistaken. Beef (and even more so veal) also turns out very well, however, you need to keep it in the oven for a long time and wisely approach the issue of choosing spices. To prepare this dish you need to take a couple of tablespoons of olive oil, 6 large cloves of garlic, ground red pepper, salt and oregano to taste, as well as any spices for meat. Naturally, you still need veal. Baking in the oven with a whole piece is possible only on condition that it will be more or less the correct shape, ideally no more than 20 cm in girth.

The meat is washed and dried with napkins, cut off all the films and veins, if any. Next, along the entire length of the piece, you need to make transverse cuts several centimeters deep at a distance of 2-3 cm from each other. Pieces of garlic are placed in them (cloves are best divided lengthwise into 3-4 parts). Then the meat is rubbed on all sides with salt and spices, placed in a container and left to marinate in the refrigerator (you can overnight).

Pickled veal is removed from the refrigerator, garlic is pulled out. Fry the meat from all sides in a hot pan with olive oil until golden brown. Further, so that it does not lose juice during baking and does not become dry, it should be wrapped in foil (preferably in several layers), but not very tightly. Prepare meat in this form for about 2 hours in a slightly heated oven (not higher than 120 degrees). They unfold it after full readiness, having cooled a little so as not to get burned with steam.

The result is a very juicy, aromatic and tender veal. To bake it in the oven, it turns out, is quite simple, although it takes quite a lot of time, but the result is really excellent. And you can use it both hot and cold, cutting into thin slices.