Need to bake beef in foil? We offer the instruction

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's easy and does not require much time and effort, but the result will satisfy the tastes of lovers of delicious delicacies.

Ways of baking

There are two ways to bake meat :

1. High-temperature method - with the result will differ crispy crust and delicious taste with juice inside the prepared dish. In order to bake beef in foil by this method, you need to prepare the mold, pre-overlaid with foil and leaving a few protrusions around the edges. After that it is necessary to preheat the oven to 210 ° C (at a product weight of 1 kg) and to 230 ° C (for pieces weighing more than 1 kg) and place the meat in the brazier. Then fry at an initial temperature of about 20 minutes and slow down the fire (you can open the oven door for a minute to reach the required temperature) to 170 ° C. Close the foil sheet with a baking sheet, having fastened 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 complete roasting for every 0.5 kg of product weight, 20 minutes are spent, for the average level - 15 minutes and for the result "with blood" - about 10 minutes. For example, if the weight of the billet is 2.5 kg, after the initial treatment at high temperature (20 minutes), the meat will need to be kept in the oven for 1 hour and 40 minutes.
2. Low-temperature method - in this case, billets bake at 120 ° -160 ° C, while the treat is soft and juicy, but without crust. Time to bake beef in foil in this way is calculated as follows: the lower the temperature regime, the longer the roasting process. Readiness can be determined with the help of a culinary thermometer: for meat of young bull-calves - 54 ° (with blood), 70 ° C (good roasting). You can also make an incision or pierce pieces with a culinary needle, if a clear juice flows, then the treat is ready, if the liquid is cloudy or reddish - the meat is still damp.

Basic principles of baking

Before baking beef in foil, it is useful to learn the main points of this process:

1. Selection of meat - for roasting in the oven, the most suitable are billets from three-dimensional pieces with a low fat content in the inner layers, the roast beef is best prepared.
2. Meat preparation - cut films, wash and dry with napkins. Frozen semi-finished products must be defrosted beforehand (preferably at room temperature). Cut "raw" into pieces (the recommended value is 500 g), bones and cartilage should be removed, meat should be discarded.
3. Giving taste to semi-finished products - grate the pieces with salt and other spices, mustard or special sauce. You can make cuts in meat and stuff "pockets" with garlic and carrots, or you can keep semi-finished products in the marinade for about 2 hours (you can leave it for the night). To do this, you can use the following composition: bay leaves (crushed), salt and black ground pepper. In addition, you need to add chopped garlic. Mix everything, cover the pieces and leave to marinate.
4. Roasting in the oven - wrap the pieces in foil (one or two layers) and bake one of the above methods of cooking. How much to bake beef, has also been already determined earlier. You can get a crust with a low-temperature method if you open the wrapper until it is ready in more than 10 minutes.

Helpful Tips

Also, when cooking beef in the oven , the following tips can be helpful:

• Cutting is better done in the form of a cross, so the filling will not flow 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 the pieces without marinade, special spice mixtures can be used;
• It is possible to bake vegetables with vegetables for garnish, while they need to be cut into large pieces.

Baked meat (beef) is an excellent treat for any table, this dish is easily prepared and does not require much effort. In this case, you can experiment with spices and get the most unexpected variations of this dish. Preparing the baked meat in foil, you can please relatives and relatives.