Veal baked in the oven: how and with what to cook?

Meat calves are more tender, juicier and, as a consequence, tastier than beef. In addition, it is much faster prepared. Veal is considered to be meat of calves from 14 days to 3 months. It is light pink, almost white, with veined veins.

Cooking veal is a pleasure, and there is ... Veal baked in the oven, prepare quickly and, as a rule, simply. It is perfect for a romantic dinner with a loved one or for family gatherings. And the festive table this dish can only decorate.

For the easiest way to bake, you need to prepare 1 kg of veal, garlic (several denticles), French mustard, coriander, black pepper, salt.

First you need to prepare a marinade. Mustard is transferred to a bowl, add the spices and mix. Now the meat is rubbed with salt and smeared with marinade. Then wrap the meat in foil and leave it for half an hour to make it marinate. In principle, marinated meat can and much longer, even the whole day. So it will turn out even more gentle and tasty, but such amount of time is not always, and 30 minutes is enough. It remains only to put the meat for three hours in a preheated oven. Cook at 200 degrees.

Veal, baked in the oven, can be prepared not only as a whole piece in foil. Here, for example, is a recipe for veal baked with vegetables. To bake veal according to this recipe you need to prepare 300 g of meat, a string bean (about 100 g), Bulgarian pepper, carrots. For the marinade, garlic, olive oil, mayonnaise, mustard, black and white ground peppers and salt are needed.

Again, first prepare the marinade, mixing together sauces, butter and spices. Then the meat is cut into small pieces, and the carrots and Bulgarian pepper, peeled from the seeds, are also ground. All the ingredients are put in bowls, pour marinade and leave for ten minutes. Now put the meat for 40 minutes in a preheated oven.

And you can also bake veal on the grill, so the meat is open on all sides for hot air and baked evenly. Veal baked in the oven according to this recipe is somewhat similar to the traditional Korean bulgogy dish, but the Koreans are stewing veal, and this recipe suggests baking it. The remaining stages of cooking are absolutely identical.

Ingredients for this dish are as follows: 1 kg of veal, green onions, 5 cloves of garlic, pear, sugar, tablespoon, 2 tablespoons of soy sauce, sunflower and sesame oil.

Meat is cut into thin plates, beaten and cut into strips, then transferred to a bowl. Pear rub and squeeze the juice, to the pear juice add green onions, finely chopped and chopped garlic, sugar, butter and soy sauce. Then marinade is added to the meat and left for 20 minutes to pass.

Promarinovannoe meat is laid out on a grate in one layer, under the grate put a tray to collect the draining fat and warm up the oven to 230 degrees. The meat is baked for a short time, literally 5-7 minutes. Serve it more often with rice, but nothing prevents to replace the usual side dish, for example, on spaghetti.

By the way about stewed meat. Veal stewed in sour cream with mushrooms is also very, very delicious. For this dish you need half a kilo of veal, 400 g of champignons, onion, 150 g of sour cream.

Veal, mushrooms and onions cut into large pieces, put on a hot frying pan, cover with a lid and stew for half an hour. Meat should be stewed in its own juice, but if necessary, you can add water.

Half an hour later, mushrooms are added to the meat and stewed for another 10 minutes, then sour cream and spices are put. In sour cream sauce, the meat should be stewed for another 15 minutes. Veal in sour cream sauce is ready.

In general, veal, baked in the oven, can be very diverse, for every taste and skill. One remains unchanged (unless, of course, it is not breaking technology) - it is a tender and juicy taste of meat.