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put the marinated meat in 1.5 cups of water with a little salt, pepper, garlic, rosemary and some paprika if you like.
Before cooking, take the meat out of the marinade and place a bed of tomato slices in a tray, put the meat on them, cut the green onion and the garlic and celery as well, the surrounding potatoes, cut in four.
In a bowl put a cup of warm water 2 tablespoons tomato paste, instantly mix the soup and pour the sauce over the meat and potatoes. Cover the tray with foil and bake for about 2 hours on medium heat. At the end, complete with a good handful of green parsley.
Meat cooked in foil, whether it is pork, beef, lamb (game refers to exclusion), the taste is similar to stew, but not too much fat, it looks tender and soft.
Roasting beef in foil time can vary, depending on the baking temperature, the size of the piece, and the recipe is important. Most commonly at 380 ° - 400 ° C, beef is cooked for 20-30 minutes. If the maximum heating power of the oven below, to prepare 1 kg of beef requires between 60 and 75 minutes. The desire to check the oven is very simple - to smoke foil folds and corners will be black, they burn some of the juice released when cooking meat.
Baked beef steak
I'm cooking and I'm waiting for you to come back for other beef recipes!
Did you like the recipe? Recommend it!
good evening. I came to dinner.
Are you fasting now?
God, it was raining in my mouth again. What's more, I'll try this recipe too. congratulations!
Welcome to this late dinner girls! :) There were 3 portions of steak, it seems that today I can only fast :))
Anelise, you need a healthy steak, it's good for immunity D. Quick recovery!
stop haunting the night on blogs, hide your laptop under the pillow and sleep :)))))
:)) what a coincidence. we are just praising your pancake pan :)) or is it a coincidence and you were online when you saw a constantean on your blog?
Robert I was still editing recipes when you visited me :))) and I knew immediately that you were, that's why I told you not to go on blogs :))))
:)) Good that gadget. I in the depths of my soul hope that you have returned to admire the wonder of beef steak: D
Robert. This steak, I love it. I came to tell you that I didn't buy that pancake pan with yellows, but with lions, that's why I had more :)))
I admired more of your food here :))) I like how you cook. you are only good to marry :)))
I also like all these "toys", only I refrain from buying too many because I want to have room in the house too :)) I'm really glad you like the way I cook, especially since you have so much experience in cooking as well as to "view" recipes. Anyway, I know you're quite indulgent with me, but I'm pretending it's raining too :) I'm still waiting with the wedding, I haven't matured enough yet :)) Eheee, until then I'll make a lot of steaks life :))))
Too bad it's so late that I was invited to a portion. Looks like you don't even have any, these younger girls were faster on their feet.
What to do, I didn't get it either :) Next time I make more steak and I invite you personally.
Good night Great!
it's good if you manage to refrain and don't buy everything you see, as I do. I even filled the whole house. I still promise not to take anything, but when I see myself in front of the shelves. uit. ))))
Vita Angus steak in the oven
For a long time we have been flirting with the idea of a baked beef steak and a pepper sauce, which I honestly adore not only on beef but on any other meat. For this steak I chose a piece of Angus beef namely chiulota, a piece of beef matured with a thin layer of fat. For baked beef we do not need many spices, salt and pepper are enough to get a tender and tasty steak.
Ingredients for Vita Angus steak in the oven
- 1 kg Vita Premium Angus meat
- 1 teaspoon Himalayan salt
- 1 tablespoon green peppercorns
- 2 tablespoons olive oil
- 50 gr butter
- Green pepper sauces
- 3 tablespoons green peppercorns
- a few drops of olive oil
- 200 ml sour cream for whipped cream 30% fat
- salt to taste
Method of preparation Vita Angus steak in the oven
- In a mortar, mix the green pepper and Himalayan salt well
- Grease the meat at room temperature with a little olive oil and season with a mixture of salt and pepper.
- Leave the meat like this for about 20 minutes.
- In a hot pan, drizzle a little oil and fry the piece of meat on all sides, about 4 minutes on each side.
- Transfer the meat to a tray (I used a heat-resistant glass tray), pouring over the sauce left by the meat after frying. (we put the pan aside but we don't wash it because we use it exactly like that with traces of aromatic oil, for the pepper sauce). Put the pieces of butter over the hot meat and put the tray in the preheated oven at 180 degrees for about 18-20 minutes. For medium rare meat, the meat must reach a temperature of 55-60 degrees C and to have the optimal temperature, we use a meat thermometer.
- . Depending on the thickness of the meat, it can be left in the oven more or less. If you want a better steak, extend the cooking time by a few minutes.
- Remove the tray from the oven and cover it with aluminum foil and let the meat rest for a few minutes (about 15 minutes). This allows the juices to distribute from inside the steak and keep the juices from draining after we cut the meat.
- Meanwhile, prepare the pepper sauce.
- Drizzle in the pan in which I fried the meat a little oil and lightly fry the berries and green pepper. Add a tablespoon of brandy and let the alcohol evaporate then add the whipping cream and simmer until it thickens slightly. Add salt to taste.
→ Some important tips on how to cook beef, I read here and here.
Ingredient marinated beef steak
- a nice piece of beef, I used 1.5 kg of immature sparrow, a beautifully shaped piece of pulp works just as well, especially the white brine
- 2 carrots
- 1 onion
- 3 cloves of garlic
- 1 medium celery (the size of a large egg)
- 1-2 strands of parsley root
- 1 bay leaf
- 2-3 teaspoons of salt
- 1 pinch of ground pepper or a few peppercorns
- 50 ml dry white or pink wine
- 50 ml of wine vinegar
- 1, 5 liters of water
- 3 tablespoons olive oil
- 1 tablespoon grated tomato paste
- 2-3 cloves of crushed garlic
- pepper, rosemary
- hot water
Preparation of marinated beef steak
The water for the marinade (1.5 liters) is boiled with salt. Remove from the heat, add the onion, celery, diced carrots and parsley, crushed garlic, bay leaf, pepper and cover the pot with the lid. Allow to cool and add the wine and vinegar. Below you can see the piece of meat, which must be cleaned of any skin or fat.
Place the meat in a large bowl and pour the completely cooled marinade and all the vegetables over it.
Cover the bowl (wrap) and refrigerate for 48 hours. I know, it takes a while, but with a minimal schedule of the weekly menu we can benefit from this very tasty dish even on the day we want. After the two days are over, remove the meat from the marinade and drain well. The liquid is discarded, the vegetables can be stored and optionally used for sauce.
Heat the olive oil in a large skillet (pan) and fry the meat quickly, on all sides, over high heat, until lightly browned.
Reduce heat, add a little hot water and cover with a lid so that the meat is stewed.
The suffocation continues for two or three hours, constantly adding a little hot water, until the fork easily enters the meat (the piece I cooked, 1.5 kg, was ready in 2 hours). When the meat is sufficiently cooked, add the vegetables from the marinade, well drained of liquid.
Fill with hot water, cover and leave on the fire until the vegetables are well cooked. It is the moment when the marinated beef steak is removed from the pan. Keep warm, covered, for about 15 minutes, then cut into slices. Pass the vegetables.
Dilute the puree obtained with hot water, add tomato paste, a pepper and rosemary powder (to taste) and 2-3 cloves of crushed garlic (salt is no longer added, both the meat and the vegetables being salted from the marinade!). Bring to the boil and add the slices of meat to the sauce, continuing to cook, over very low heat, for another 5-10 minutes.
My plate, with slices of meat covered with sauce, along with natural potatoes and lettuce.
The marinated beef steak goes well with mashed potatoes, pasta, rice, etc.
You can find other beef recipes with a click on the picture below!
BEEF FRYING WITH BEER IN THE OVEN
Here is a hearty lunch with a wonderful roast beef with baked beer. It is not a complicated recipe and served with some sauteed vegetables is a very suitable choice for those who want to successfully prepare a delicate piece of meat.
- 750 gr. beef pulp
- 1 onion
- 4 cloves of garlic
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 350 ml. beer
- 1 sprig of thyme
- salt and pepper
- oregano and dried basil
Initially we intend to prepare this beef after marinating for at least 24 hours in the refrigerator. Only today, as I was taking the meat out of the fridge, I remembered that I had a bottle of beer in the house waiting to be consumed… It's not black, indeed, I'm sure it would have gone much better in the oven with this beautiful piece of meat, but also the blonde one, I am convinced that it will give the steak an exceptional taste.
I leave the whole piece of meat aside to reach room temperature, then wash it and drain it well between two paper towels.
Grease it with a tablespoon of olive oil, season it with salt and pepper and then sprinkle on both sides oregano and dried basil.
Heat a Teflon pan without oil very well and brown the meat for 4-5 minutes on each side to catch a fine crust before putting it in the oven.
I take it out and let it rest on a plate until I prepare the sauce that will accompany it in the tray.
I put 2 tablespoons of olive oil in the pan in which I fried the meat, I first add the onion and garlic to cook for a few minutes, then the tomato paste and the thyme branch and I leave them on low heat for 2 minutes until a consistent sauce is obtained.
Pour the sauce into the pan with the steak and the whole amount of beer. I add a little more salt and, depending on the size of the tray, a cup of water, so that the liquid level reaches at least two thirds of the height of the piece of meat.
I cover the tray very well with an aluminum foil and put it in the oven for at least 2 hours at 170 & # 8211 180 °.
When it is almost ready, I remove the foil, turn it over and let it brown evenly for about 15 & 20 minutes.
While browning, blanch the vegetables. I boil a pot with 2 liters of water and salt, and when it boils I add the vegetables and leave them for 3-4 minutes on the right heat. I take them out in a bowl with water and ice, then I sauté them in a pan with two tablespoons of butter.
Now I enjoy the steak with this wonderful combination of broccoli, carrots, Brussels sprouts, asparagus and yellow beans over which I add the sauce left in the tray from the steak and passed through a blender.
Baked cornetti with beef
Cornetti Szatmari with baked meat
Method of preparation:
1. Put a pot of water on the fire, add salt
2. In a pan with a little hot oil, heat the finely chopped onion
3. Add minced meat, salt, pepper, garlic and a cup of water
4. Cut the tomatoes and peel them
5. Cut the garlic and put it together with the tomatoes in a pan & # 8211 the fire must be small throughout the preparation of the sauce
6. Cut the green onion thinly and put it in a separate pan with a little olive oil and sauté it until it caramelizes
7. Add the hardened onion and olive oil over the hardened tomatoes
8. Press the tomatoes, so we will create the tomato sauce for pasta
9. Cut the hot pepper thinly and add it over the sauce
10. Season the sauce with salt and pepper to taste
Cornetti Szatmari with baked meat
11. Put the tomato sauce over the minced meat, add the beans and cook together for 10 minutes
12. Add cornetti in the water that has started to boil and leave them for 3-5 minutes
13. Preheat the oven to 180 degrees
14. Strain the pasta and add them over the sauce, mixing well
15. Put the meat, sauce and vegetables in a heat-resistant dish
16. Garnish with grated cheddar, thinly sliced hot peppers and green onion rings
We wash the meat and clean it of skins (which works), in a bowl we add the milk and the meat. We cover it with foil and put it in the fridge for 1 hour.
Meanwhile, clean the onion, carrot, garlic, hot pepper, cut them into rounds, remove the meat dish from the refrigerator, add the vegetables, spices to taste, wine, oil and water to cover the meat.
Cover with foil and refrigerate for 24 hours, occasionally turning the meat in the marinade.
In a tray (I lined with baking paper) add the meat, rosemary sprigs and 1/2 of the marinade in which the meat was. Cover with aluminum foil
Put in the preheated oven at 220 g for 15 minutes, during which time the meat will make a crust, turn the heat to 170-180 degrees and leave for about 3 hours,
From hour to hour we return the meat to the marinade, in the last half hour we remove the foil so that it browns nicely, we check if it is ready when the fork enters the meat easily,
Baked beef - recipes
Have you decided to cook meat for today's house or a gala dinner? Make a choice in favor of beef. This lean meat can be prepared very delicate and juicy, contrary to the observations of housewives regarding the rigidity of beef. The main secret is to choose the right part of the carcass and prepare it properly, so today we will share with you the recipes of delicious beef in the oven.
Baked recipe beef in the oven
- beef (cut from the shoulder blade) - 2 kg
- salt - 1/4 teaspoon. + 1 1/2 teaspoon.
- sugar - 1/4 of the element
- Black bell pepper - 2 tbsp. spoons
- Horseradish root - 1/2 teaspoon.
Wash the meat and dry. In a small bowl, mix the salt and sugar, the mixture obtained by rubbing the meat and leave it for 3-4 hours in the refrigerator. After that, we wash the beef again and again. Leave the meat covered for a few more hours.
Mix the salt, pepper and grated horseradish separately. I put the beef on the baking tray and spread the horseradish and pepper mixture over the surface of the meat.
Preheat the oven to 180 degrees and place a baking sheet with the meat. Bake the beef for an hour and a half, then remove and let it drink for another 20 minutes before serving, so that when you cut a piece it does not lose juice.
Such a simple recipe for cooking beef in the oven takes a considerable time and does not suffer from haste, so do not miss the steps of preparing the meat before baking and the result will manifest itself in all its glory.
Recipe for juicy beef in the oven
- beef - 1.5 kg
- olive oil
- garlic - 8 denticles
- salt pepper.
We make deep incisions on the entire surface of the meat and take the beef with pieces of garlic. From the top, rub a piece of meat with oil, season with salt and pepper. The meat is rewound with string so that it retains its juice and puts the black side up. Thus, the fat and juice that will flow from the meat during cooking will permeate the piece.
Bake the beef first at 190 degrees for half an hour and then reduce the temperature to 107 degrees and cook the meat for about 2 hours, focusing on the parameters of the meat thermometer (it should look 57-60 degrees at the end of cooking).
The frozen beef is left to rest before serving, and in the meantime we will make the sauce. We take the baking tray, which bakes the meat, and put it on the fire plates. Pour the remaining juice and fat from the baking tray with red wine and bring the liquid to a boil. Add a pinch of starch to make the sauce thicker.
Recipe beef, cooked in the oven
The recipe for baking an ideal toilet in the oven cuts itself into 2 aspects: the right dishes (a brazier with thick walls or a perfectly suitable gosynatnica) and the cooking temperature, which should be low.
- beef (ragut) - 900 g
- onion - 2 pcs
- celery - 3 stems
- carrots - 4 pcs.
- dry white wine - 120 ml
- tomato juice - 340 ml
- sugar, salt - 3 tsp.
- black pepper - 1/4 teaspoon
- potatoes - 2 pieces
- peas or beans - 225 g.
Onions cut into large rings, cut carrots and celery into small to medium-sized pieces. In a bowl, mix tomato juice, dry white wine, sugar and salt, add a little pepper.
In the brazier with a small amount of vegetable oil, put meat, vegetables and fill everything with a mixture of tomato juice. The oven is heated to 150 degrees and I put a brazier with meat and vegetables in it. Bake the pot for 2 and a half hours, not forgetting to mix the ingredients every 30 minutes. At the end of the time, put pieces of potatoes in the meat and continue to cook for 30 minutes, then add the berries and bake the stick for half an hour.
How do we prepare the best grilled beef?
Another important part for beef steak is cooking. How much we cook the meat to be perfect, neither too much blood nor too hard. Well, for those who love beef steak, but can't afford to cook it, the electric grill Tefal Optigrill is the ideal solution. You will say that it is another device that you will use twice and then you will throw it in a box. Fortunately, that's not the case. It is specially designed for beef steak, but with its help you can cook everything else on the grill. Chicken, fish, pork, hamburgers, seafood, sandwiches, even vegetables. All you have to do is make a place for it in the kitchen and you will use it for anything, breakfast, lunch or dinner.
The best beef steak with grilled vegetables is the bloody or rare one. I like blood steak, but in Optigrill you can cook steak as you like, in blood, medium or well done. It has an automatic sensor that detects the thickness of the meat and so we know exactly when it is perfectly done. A light signal alerts us when the meat is in the blood, medium done or well done. So you really won't fail. Cook the vegetables by hand and leave them until they are soft and well cooked. Serve the meat hot, but let it rest for 5 minutes. This way it will be even more tender. If you are a fish lover, try the recipe grilled salmon also made at Optigrill.