Dishes of beef in the oven

The best way to cook meat is baking it in the oven. This method due to the uniformity of the process of heat treatment allows you to save a large number of useful substances, avoid the presence of harmful products arising from the burning of oil and give the dish a unique taste.

Beef dishes in the oven can be prepared in several ways: on a baking tray, in a dough, in a form, in foil or a sleeve for baking. Each method is good in its own way. Meat on a baking sheet should be poured from time to time with juice, which is extracted from it, this is done so that the meat does not dry out. Previously, it can be wrapped in breadcrumbs mixed with spices. Baking in the dough occurs at a relatively low temperature, the meat is very juicy, but it will not have a ruddy crust, and the dough can be anything: puffed, sweet or sandy. But if the meat is baked in the form, then it will come out both juicy and fried. The same effect is obtained by cooking in foil and sleeve. Meat for a dish of beef in the oven should be taken chilled, but not frozen. The fact is that the liquid in the cells turns into ice, tears the tissue and when defrosting simply flows out, as a result of which the meat becomes dry and loses its flavor qualities.

The entrecote of beef in the oven is a terrific culinary poem, refined, delicate and elegant. It is immediately evident that this is a work of French chefs. For its preparation we will need a complex marinade. It includes: grated root of ginger (three dessert spoons); Orange jam (one third of the glass); Soy sauce (three tablespoons); Cane sugar (two tablespoons); Chili sauce (a quarter of a dessert spoon); Mustard (one tablespoon). All these ingredients are mixed in a cup of beer (one glass). We make a fork in the meat with a fork and water it with a ready marinade. After this procedure, let the meat be saturated with marinade for two hours, it is advisable to keep it in the refrigerator all this time.

The oven should be warmed up to T = 200С, we prepare the entrecote in the form for roasting, the remains of the marinade are poured into the mold, and the meat is richly peppered, salt, poured with olive oil and put there. Form should be carefully wrapped with foil, after an hour we remove foil, reduce the temperature to 165C and prepare another hour. After the mold is removed from the oven, allow it to stand for half an hour at room temperature. Now the entrecote is ready, you can cut it into pieces and serve it to the table.

Beef dishes in the oven are especially popular in foggy Albion, one of them, namely steak has become almost a symbol of good old England.

For a beef steak in the oven, a loin without bones is taken, the meat is cut across the fibers, the pieces should be a centimeter thick. Put the chopped pieces in a cup, add soy sauce, finely chopped basil and squeeze out a whole lemon. Put the cup in the fridge for half an hour. Heat the frying pan with olive oil and put a few crushed garlic cloves for flavor, we put garlic aside and fry on high heat each piece on both sides for two minutes. And only after roast peppers and salt.

Preheat the oven to T = 200C and bake our steaks in a form without a lid for 7-10 minutes. Serve them at the table immediately after completing the cooking. Already on a plate they are sprinkled with pickled onion, in our case there is no side dish. We serve with a vegetable salad, but if desired, baked potatoes are very suitable as a garnish, the American analog, for example, requires it as an indispensable condition for the preparation of the steak. Another bottle of good good dry wine will not hurt. Try and understand why the dishes from beef in the oven are so loved all over the world.