How to bake meat in the oven?
The meat prepared in the oven turns out to be incredibly tasty, juicy and fragrant, and most importantly, it does not require special efforts. At the same time, such meat is much more useful than roasted meat.
From our article you will learn how to bake meat in the oven in various ways.
Bake meat in the sleeve
Baked beef in the sleeve on this recipe is very delicate and juicy. For preparation, you need the following products:
- beef - 700 g;
- salt - 2 tbsp. l .;
- lemon juice - 2 tbsp. l .;
- sugar - 1 tsp;
- water - 1 l;
- spices (pepper, bay leaf, garlic, mustard, vegetable oil) - to taste.
For the preparation of meat we need to startboil 1 liter of water and dissolve in boiling water salt, sugar and lemon juice (for brine). Meat should be pierced with a knife in several places and put in brine, which should cover the meat completely. For the aroma in the brine, add a bay leaf and a few pieces of peppercorn. On top of the meat should be pressed with a plate (smaller diameter than the pan), setting the load on it. In brine, the meat should be marinated for about 12 hours (at room temperature), so consider this in advance if you want to please the guests or the family with a new dish.
After our meat was soaked with brine,It must be dried and thoroughly rubbed with a mixture of seasonings and vegetable oil. For piquancy, you can make small incisions in the meat and insert into them pieces of garlic. Leave the meat for another half an hour to "rest".
Then wrap a piece of meat in the sleeve for baking,One end of the sleeve is firmly tied, then squeeze out air and pour 100 ml of water, and then tie the second end of the sleeve. Remember the distance from the meat to the ends of the sleeve: it should be at least 15 cm. Also, when baking, the sleeve is heavily inflated, so install the meat pan so that the sleeve does not come in contact with the oven walls.
Meat should be put in preheatedup to 180 degrees oven, and when the water in the sleeve boils, you should reduce the temperature to 120-150 degrees and bake the meat for another 80 minutes. After cooking, the meat should stand in a cooling oven for 20 minutes. This fine and fragrant dish is beautiful both in hot and cold.
For this recipe, you can experiment with different types of meat. And to find out more about the baking method, read our article. How to bake in the sleeve.
Beef baked in foil
This recipe for cooking meat is very simple, andmost importantly, as a result, you will get an incredibly tasty dish that will complement the various side dishes or will act as an independent dish. And there is such meat you can, as in the previous recipe, both in cold and hot. For the preparation of meat we will need:
- beef (fillet) - 1 kg;
- garlic - 1 head;
- carrots - 1 piece;
- spices - to taste.
Before cooking, the meat needs to be thoroughlyclean from films, thoroughly rinse and dry. After that, you should prepare garlic and carrots, brushing them and cutting into small blocks. Next on the meat, make a few cuts, in which insert carrots and garlic. After this, carefully rub spices into the meat (it can not be salted!).
Preheat the oven at maximum temperature,wrap the meat several times in a foil and put it in the oven. As soon as you hear hissing sounds, you need to lower the temperature and continue baking the meat 1 hour until ready. This recipe you can change a little, using the following tricks:
- Before baking, keep the meat in red wine or another brine for about an hour;
- if you like a beautiful ruddy crust on meat, you can achieve this by unfolding the foil 10 minutes before the end of cooking. If your oven is equipped with a grill function, you can turn it on.
Learn more about several recipes for cooking beef you can from our article How to bake beef in the oven.
Mutton, baked in foil with prunes and carrots
This unusual dish you can also treatguests or their household. Moreover, if you observe all the proportions, the meat will turn out to be incredibly tasty. To prepare meat according to this recipe, we will need:
- lamb - 500 gr;
- carrots - 1 glass;
- prunes - 1 glass;
- raisins - 0,5 glasses;
- wine (red dry) - 3 tbsp. l .;
- spices - to taste.
Prunes wash and pour boiling water. Raisins thoroughly rinse and also pour boiling water, but in a separate container. Carrots cut into thin circles or small brusochki. A piece of lamb should be thoroughly washed and dried, then carefully spread with spices.
Next, you should make small incisions, inwhich need to insert carrots. Now drain the water from the prunes, prepare a large piece of foil and put first the prunes, then mutton, and then raisins, then pour the ingredients with wine and tightly wrap the meat with garnish in a foil.
Preheat oven to 180 degrees and put inher meat on a baking tray. Bake the meat until ready (about 1 hour). Ready lamb is perfectly combined with a garnish of prunes and raisins, and to taste this dish is best hot.
Also you can, as with the recipebaking in the sleeve, experiment with other types of meat, adding various spices.