Beef baked in the oven universal dish, which is well suited for everyday meals and a festive table. If cooked correctly, the meat will turn out juicy and soft. Learn easy-to-cook recipes and delight loved ones with a delicious, gourmet dish.

This dish is delicious both hot and cold.

For a perfect result, purchase only fresh meat that smells good. It must not be frozen. Opt for cuts that are low in fat.

Ingredients:

• a piece of beef - 1000 g;
• ground black pepper;
• coriander - 2 teaspoons in grains;
• prunes - 310 g without bones;
• salt;
• laurel - 4 leaves;
• garlic - 6 cloves;
• olive oil - 1 tbsp. a spoon.

Cooking:

1. If the prunes are soft, wash and chop them. If hard, soak.
2. Rinse the meat. Dry using a paper towel.
3. Peel and cut the garlic into chunks.
4. With a sharp knife with a narrow blade, pierce the beef along the grain and put the garlic into the punctures. Stuff the whole piece
5. Break up the bay leaf. Mix with salt. Add coriander and pepper. Mix.
6. Pour oil into dry mixture. Stir.
7. Grate the meat.
8. Fry in hot fat, but do not keep it for a long time, the meat should seize slightly, become ruddy on top and remain raw inside.
9. Spread foil on a baking sheet.
10. Throw out some prunes.
11. Place beef.
12. Sprinkle the rest of the dried fruit on top.
13. Roll up the foil.
14. Move to oven.
15. 220 degree mode.
16. Prepare an hour.
17. Reduce temperature to 200 degrees.
18. Cook for half an hour.

Recipe for cooking with potatoes

Beef with potatoes is a very simple dish that turns out tender and juicy.

Ingredients:

• beef - 470 g;
• potatoes - 5 tubers;
• Red pepper;
• black pepper;
• vegetable oil - 2 tbsp. spoons;
• onion - 2 heads.

Cooking:

1. Rinse the meat, remove fat and films. Remove if there are any remaining bones.
2. Pat dry with paper towel, no moisture needed.
3. Beat with a kitchen mallet.
4. Peel the potato tubers, cut into slices, dry with a paper towel.
5. Chop the onion.
6. Set the oven to 180 degrees.
7. Grease the mold with oil.
8. Put the meat, salt, sprinkle with pepper.
9. Cover with onions.
10. Put the potatoes, sprinkle with pepper, salt.
11. Cover with foil.
12. Bake an hour.

On a baking sheet

Choosing the method of cooking in the oven, you save your time, and the dish turns out to be healthy and nutritious. For cooking, use young meat - this is the key to softness and juiciness.

Ingredients:

• beef pulp - 2500 g;
• carrots - 2 pcs.;
• soy sauce - 5 tbsp. spoons;
• black pepper;
• garlic - 12 cloves;
• salt.

Cooking:

1. Clean the beef from films and veins, rinse, dry.
2. Sprinkle with pepper. Salt. Grate.
3. Grate one half of the garlic, cut the other half into bars.
4. Mix grated cloves with soy sauce.
5. Place the pulp in a container, pour over the sauce, stir.
6. Leave for a couple of hours.
7. Carrot cut into cubes.
8. Make cuts in the meat.
9. Place garlic and carrots in them.
10. Wrap tightly in foil to preserve juice.
11. Place on a baking sheet in the oven.
12. Bake an hour.
13. Mode 220 degrees.
14. Remove foil.
15. Bake for another quarter of an hour.

How to make chops?

If you want to cook a gourmet dish, bake chops in the oven. With juicy, fragrant meat, you will delight your guests.

Ingredients:

• oil - 5 tbsp. spoons;
• a mixture of peppers - 0.5 teaspoons;
• beef tenderloin - 540 g;
• laurel - 2 sheets;
• universal seasoning - 1 teaspoon;
• onions - 2 heads;
• tomato sauce - 250 ml;
• salt - 1 teaspoon.

Cooking:

1. Clean the meat from tendons, films, rinse, dry.
2. Cut across the fibers into portioned pieces 1-1.5 cm thick.
3. Beat off on both sides, covering with a film from splashing.
4. Sprinkle with pepper, salt.
5. Leave for half an hour.
6. Brown the beaten meat in hot fat on both sides for several minutes. If the pan and fat are not heated enough or there is a lot of meat, it will give juice and, as a result, will be tasteless.
7. Chop onions, lightly fry.
8. Add seasoning, stir.
9. Place the meat in the form, cover with a layer of onions.
10. Pour tomato sauce, lay out the lavrushka.
11. Bake for a quarter of an hour in the oven.
12. 200 degree mode.

Marble beef in the oven

This is the most best grade for baking, it is easy to prepare, but you will have to spend time on cooking.

Ingredients:

• a mixture of aromatic herbs - 3 teaspoons;
• black pepper - 0.5 tsp;
• on the ribs marbled beef - 2700 g;
• salt - 1 teaspoon;
• olive oil - 4 tbsp. spoons.

Cooking:

1. Rinse the beef, blot with a napkin.
2. To keep the shape during cooking, the pulp should be tied with kitchen string or twine.
3. Spread with oil, grate with pepper, herbs and salt.
4. Put in the oven, choosing a temperature of 200 degrees.
5. Hold for half an hour.
6. During this time, a crust will appear, which will keep the juice inside.
7. Cover with foil and reduce heat to 160 degrees.
8. Leave for two hours.

With prunes

Prunes will help fill the meat with an amazing taste and aroma. These two products are a perfect match.

Ingredients:

• a mixture of peppers;
• beef neck - 850 g;
• dill - 3 sprigs;
• pitted prunes - 130 g;
• parsley - 7 stalks;
• onions - 2 heads;
• salt;
• water - 280 ml warm;
• laurel - 3 leaves;
• coriander seed - 1 teaspoon;
• olive oil.

Cooking:

1. Rinse the meat, cleaned of tendons and films, dry, cut into cubes, brown in hot fat.
2. Place clean prunes in a bowl, pour hot water. Leave for half an hour.
3. Cut the peeled onion into cubes.
4. Pour oil into a frying pan, add onion, fry.
5. Put the meat into the mold, then a layer of frying.
6. Pour in water.
7. Put lavrushka, coriander, a mixture of peppers, stir.
8. Remove to oven.
9. Extinguish for half an hour at 190 degrees.
10. Add chopped prunes to the meat.
11. Cook 2/3 hours.
12. Sprinkle meat with chopped herbs before serving.

in burgundy

Due to the long cooking time, the meat is especially tender.

Ingredients:

• lean beef - 1000 g;
• red wine - 500 ml;
• garlic - 2 cloves;
• carrots - 2 pcs.;
• butter - 55 g;
• onions - 2 heads;
• flour - 4 tbsp. spoons;
• canned mushrooms;
• salt - 1 teaspoon;
• dry thyme - half a teaspoon;
• dry parsley - 3 tbsp. spoons;
• ground black pepper - half a teaspoon;
• Bay leaf.

Cooking:

1. In a bowl add flour, salt, pepper.
2. Cut the beef into cubes, mix with the dry mixture.
3. Heat up the oil in a frying pan.
4. Fry the meat.
5. Chop the onion, place in the pan.
6. Grind carrots and garlic, add to meat.
7. Simmer for 10 minutes.
8. Transfer to a mold, pour in the wine.
9. Put lavrushka, sprinkle with thyme and parsley.
10. Pour liquid from mushrooms.
11. Place in oven.
12. Cover with a lid.
13. Cook for three hours at a temperature of 180 degrees.
14. Add mushrooms.
15. Bake for half an hour.

With vegetables in the oven

Baked meat and vegetables soaked in beef juice have a pleasant taste and amazing aroma. it a good option for dinner.

Ingredients:

• butter - 45 g;
• beef pulp - 630 g;
• sunflower oil - 2 tbsp. spoons;
• sweet pepper - 230 g;
• a mixture of peppers;
• tomatoes - 230 g;
• carrots - 230 g;
• onion - a stalk of a leek;
• rosemary;
• frozen peas - 110 g;
• Provence herbs - 1 teaspoon;
• frozen corn - 200 g;
• salt.

Cooking:

1. Wash the meat, dry it, cut into small pieces.
2. Chop the onion into half rings.
3. Mix beef with onion.
4. Grease the mold with oil.
5. Put the meat, sprinkle with a mixture of Provence herbs.
6. Salt, sprinkle with pepper.
7. Grind sweet pepper into strips.
8. Tomatoes cut into cubes.
9. Carrots - in circles.
10. Mix all vegetable products, salt. Sprinkle with pepper, rosemary.
11. Spread over meat.
12. Chop the butter, spread over the vegetables.
13. Cover with foil.
14. Bake an hour.
15. 180 degree mode.

Beef, baked with a piece in the sleeve

A well-marinated piece of meat, baked in a sleeve, turns out to be unusual in taste, very soft.

Ingredients:

• beef cue ball - 1500 g;
• a mixture of dried herbs - 3 teaspoons;
• garlic - 5 cloves;
• black pepper - half a teaspoon;
• soy sauce - 7 tbsp. spoons;
• salt - 1 teaspoon;
• olive oil - 7 tbsp. spoons.

Cooking:

1. Crush the garlic in a mortar.
2. Transfer to bowl. Pour in soy sauce.
3. Salt.
4. Pour in olive oil.
5. Add pepper.
6. Sprinkle dried herbs.
7. Mix.
8. Rinse the cue ball, wipe with a paper towel.
9. Remove to container.
10. Pour in the marinade.
11. Mix.
12. Cover with a lid.
13. Endure four hours.
14. Place in a sleeve, pinch the edges.
15. Remove to oven.
16. Set the mode to 200 degrees.
17. Cook for two hours.

How long does it take to cook beef?

Many do not know how much to cook beef meat so that it becomes tender. In fact, everything is simple.

1. If a kilogram piece is used for cooking, it takes two hours to bake.
2. For beef, the mass of which does not exceed half a kilogram, an hour and a half will be enough.
3. If you use chopped meat, half an hour will suffice. Cooking should be at a temperature of 180 degrees, the maximum mode is 200 degrees.

Housewives prefer oven recipes for several reasons. First, do not stand at the stove and stir constantly. Secondly, baking is one of the healthiest ways to cook food.

For example, meat will languish in its own juice without adding oil. Products that are baked in foil always retain their natural aroma, rich taste and do not lose moisture. We can get a tasty and golden crust in the oven without harmful fats. So, before we tell you how to cook beef in the oven, consider general principles cooking beef.

Beef in the oven general principles of cooking

If you are planning to cook beef in the oven, then first of all pay attention to the quality of the meat. Old meat will take a very long time to cook and will remain tasteless as a result. Choose a fresh chilled product. The exception is those cases when you yourself froze a piece farm meat, and prepared it almost immediately, and did not keep it in the freezer for six months. We remind you that fresh meat is bright red, odorless and well springy. In addition, try to avoid films and veins in beef.

To cook beef deliciously in the oven, wash it thoroughly under running water. cold water. As soon as the water drains, proceed to the first stage of preparation. It is important to decide how you want to get the final product. Marinated meat cooks the fastest. After baking, such pieces are spicy and tender. Recommended marinades for beef in the oven: mayonnaise, wine, tomatoes, sunflower oil, kefir. Do not forget to add a moderate amount of spices, and then leave the meat to marinate for at least three hours. If you cook beef in the oven without a marinade, you won't lose anything. Fresh meat is perfectly baked as an independent dish, and with potatoes or tomatoes. You will definitely get juicy, tasty hot for lunch.

Meat in its own juice will cook well in foil, a cauldron, in a baking sleeve. Foil will help create convenient portions with the addition of mushrooms, onions, potatoes, cheese or mayonnaise. In this combination, the meat will be saturated with the juice of vegetables and will become even tastier. In the sleeve, you can safely bake large pieces of whole beef, and then cut it into portions depending on the number of guests. Beef in the sleeve languishes well at a temperature of 180-200 degrees. Cooking meat in a cauldron is even easier. Beef is placed in a large cauldron with onions, carrots, bay leaves and peppers. This is where you get the true taste of meat. Bay leaf and pepper give a light flavor, onion will soften the pieces. According to this recipe, it is better not to marinate the meat. Even without marinade, it will turn out juicy and give additional gravy for garnish. Beef in a cauldron will be baked at a temperature of 160-180 degrees for at least two hours. Marinated beef is baked for 60 minutes. The optimum temperature is 200 degrees. Next, we have prepared for you best recipes beef in the oven.

Recipe 1. Delicious beef in a cauldron with vegetables

How to cook beef in the oven with vegetables? When you cook beef in the oven, think about a side dish. The main task of a side dish for meat dishes is to set off the taste. In addition to traditional potatoes and pasta, pay attention to vegetables. Beef from the oven is perfectly complemented by asparagus, green beans, corn, mushrooms, porcini mushrooms, eggplant, broccoli and corn.

Vegetables can be safely sent to the oven along with meat. By the way, in the old days, the side dish was served exclusively as a decoration. Chefs prepared unusual figures from cereals and vegetables. As a rule, the guests did not disturb the idyll, and the garnish remained unscathed.

Ingredients

• beef (pulp) - 1000 grams;
• potatoes - 250 grams;
• leek - two pieces;
• onion - one piece;
• celery - two pieces;
• carrots - one piece;
• flour - three tablespoons;
• tomato paste - two tablespoons;
• sunflower oil - three tablespoons;
• brown sugar - one tablespoon;
• beef broth - 300 grams;
• spices, salt to taste.

Cooking method

1. My beef, cut into cubes. Cut all the vegetables into slices. Roll the pieces of meat in flour. Fry the meat pieces in vegetable oil in a frying pan. Fry onions, celery and carrots for 10 minutes in a cauldron.
2. Meat combine with vegetables, add tomato paste. Next, add the spices to the vegetables. Then we send sugar and broth. Bring to a boil.
3. Add the remaining vegetables. We cover the cauldron with a lid and send it to the oven, heated to 150 degrees.
4. Cooking time is two hours. Ready beef should be soft.

Recipe 2. Beef in the sleeve

The sleeve is one of the most popular baking materials. The meat in the sleeve always turns out soft and juicy. It is not necessary to marinate the beef for the sleeve, but it will come out juicier with the marinade.

Experienced chefs advise stuffing pieces of meat that will soon go to the oven. Carrots, bay leaf and garlic will give a special flavor to beef. Apply mustard for a spicy taste. A very satisfying beef snack can be obtained by wrapping a piece of meat with slices of bacon. Don't forget to add paprika and salt to it.

Ingredients

• beef - 0.6 kg;
• half a lemon;
• mustard - two tablespoons;
• sugar - half a tablespoon;
• refined oil - two tablespoons;
• garlic cloves - 3 pieces;
• salt - 20 grams;
• seasonings.

Cooking method

1. In a bowl, dissolve half a tablespoon of sugar, 20 grams of salt and lemon juice. Place the meat in a bowl. Send the meat in the cold for three hours or overnight.
2. Rub the marinated meat with spices, sunflower oil and mustard.
3. Stuff the pieces with garlic, after making small cuts in the meat with a sharp knife. We send the beef to the sleeve.
4. Pour half a glass of water into the bag and secure the bag tightly on the sides. Place the package on a baking sheet and make sure to poke small holes in the package with a toothpick.
5. Preheat the oven to 180 degrees and bake the beef for 20 minutes. Then bring the temperature up to 150 degrees. In this mode, the beef in the sleeve will languish for another 1.5 hours.

Recipe 3: Beef in foil

How to cook beef in the oven in foil? Closed cooking methods are a universal option for the oven. The aluminum foil preserves the flavor and juice of the ingredients. Also, the foil allows you to conveniently bake products, dividing them into portions.

Beef with potatoes and cheese in foil will turn out tender. You can bake meat rolls in spices in foil. Meatloaf is perfect for cold appetizer or a hearty breakfast sandwich. 10 minutes before the end of cooking, sprinkle the meat with grated cheese. The crust will be excellent. The best herbs for beef are oregano, rosemary, and basil. Rub meat with herbs before wrapping in foil.

Ingredients

• beef - 1 kg;
• carrots - one piece;
• garlic - five cloves;
• soy sauce - 2 tablespoons;
• salt, spices, pepper to taste.

Cooking method

1. Rub the meat with spices and salt. Optionally, beef can be marinated for an hour. Mix the garlic and soy sauce and leave the meat in the marinade.
2. Make small cuts in the meat. Add garlic and carrots to them.
3. You will need two layers for each piece. We shift the meat to the foil and fix the edges tightly.
4. We heat the oven to 220 degrees. In this mode, bake the meat for 45 minutes. If the meat has not been in the marinade, the cooking time is increased to 60 minutes. If you want to get a delicious crust, then additionally bake the meat without foil for 10 minutes.

Recipe 4. Delicious beef chops in the oven

For chops, be sure to use only fillets. Otherwise, the meat will turn out tough. If you don’t want to serve beef with a classic side dish, try chops under a potato “coat”.

Delicious and tender meat is obtained if the chops are baked with tomatoes or sour cream. We recommend serving beef chops from the oven with herbs or sour cream sauce.

Ingredients

• beef (fillet) - 1 kg;
• cheese - 300 grams;
• onion - three pieces;
• sour cream - 4 tablespoons;
• mustard - one teaspoon;
• vegetable oil - one tablespoon;
• spices, salt to taste.

Cooking method

1. Cut the beef into pieces 1 cm thick. We advise you to cut across the fibers.
2. We break off the pieces. Mix marinade sauce: mustard, salt, pepper and sour cream.
3. Rub the meat with sauce and leave for 40 minutes.
4. Cut the onion into rings, and three cheese on a grater. Lay the chops on an oiled baking sheet. Spread onion and cheese on top.
5. Preheat the oven to 150 degrees. Bake 45 minutes.

Recipe 5. Beef with prunes recipe in the oven simple recipe

Beef perfectly absorbs the juices of other products. Try roast beef with prunes. The meat will be flavorful. Guests will be pleased with the slight sourness in the taste of meat, and if you take smoked prunes, the meat will turn out “with smoke”.

Cooking beef with prunes is not difficult, the main thing is to choose better products. When buying prunes, pay attention to its color. It should be matte, avoid shiny, brown fruits. Excessive attractiveness suggests that the manufacturer used chemicals during drying. Quality prunes have a pleasant smell.

Ingredients

• beef (fillet) - 1 kg;
• prunes - 300 grams;
• carrots - three pieces;
• onions - four pieces;
• sunflower oil;
• 1 glass of water.

Cooking method

1. We cut food. Meat - slices. Find a comfortable size for yourself. Onions and carrots are cut into half rings.
2. Soak prunes in water for 30 minutes. Then it must be dried.
3. Fry the meat over high heat until golden brown. After that, we send the pieces of meat to the baking dish. Put vegetables and prunes on top.
4. We fill everything with water. Bake for 2.5 hours. We heat the oven to 180 degrees.

Secrets and tricks of cooking beef in the oven

1. Beef is recommended to be stored in the freezer for no more than four months at a temperature of -12.
2. Always send meat to hot oven. This will keep the juiciness. It is recommended to lower the roasting temperature as soon as the beef begins to brown.
3. Remove meat for roasting from the refrigerator an hour before cooking.
4. Mustard powder helps reduce the fat content of meat.
5. The higher the baking level in the oven, the higher the temperature. Delicate foods are best cooked on their own. lower tier, and meat and vegetables are higher.
6. Put the butter in the foil on the meat. This will give delicate taste such a piece.
7. A tightly closed foil or sleeve prevents the meat from getting crusty. To make it appear, shortly before the meat is cooked, the foil (or sleeve) should be cut.
8. Cut the beef chops across the grain. Beat the meat in cling film, this will protect the kitchen from splashes.
9. For better digestion of meat, serve it with herbs.
10. Try to eat beef twice a week. This product contains many minerals and vitamins: zinc, magnesium, calcium, iron and others.

The number of products per serving, where the meat is 75 g and the side dish is 250 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, fat - 12 g, potatoes - 193 g, carrots - 25 g, turnips - 20 g, parsley - 13 g, onions - 30 g, tomato puree - 15 g, wheat flour - 3 g.

The meat, cut into portions, is beaten off, sprinkled with salt and pepper, fried, then placed in one row in a bowl, poured with broth or water, added tomato puree and stewed for about 1 hour. After that, the broth is drained, diluted red sauté is introduced into it and make the sauce. In the dishes in which the meat was stewed, put fried potatoes, sautéed vegetables (carrots, onions), cut into slices, peppercorns, bay leaf and stew until tender for 25–30 minutes.

When on vacation, meat is put in a lamb along with vegetables, sprinkled with chopped herbs. In order to improve the taste, it is recommended to cook the dish in portioned pots tightly closed with a lid.

If the dish is prepared in large quantities, then the meat is stewed separately with the addition of broth, tomato puree, at the end of the stew, diluted sauté, pepper, bay leaf are introduced. Vegetables are stewed separately with the addition of tomato puree. The meat is released with stewed vegetables, poured with the sauce in which it was stewed.

ZRAZY CHOPS

The prepared zrazy is sprinkled with salt and pepper, fried, put in a saucepan or on a deep baking sheet, poured with hot broth or water and stewed for 1 hour. Then the zrazy is taken out, the threads are removed. The broth is filtered, diluted red sauté, sautéed tomato puree and vegetables (carrots, onions), parsley are introduced into it, boiled for 15–20 minutes, filtered. Zrazy is poured with prepared red sauce, peppercorns, bay leaf are added and stewed for 30-40 minutes at a low boil.

When on vacation, a side dish is placed on a portioned dish or plate: buckwheat porridge, crumbly rice or mashed potatoes, next to them - zrazy 2 pcs. per serving, drizzled with red sauce.

GOULASH

Diced meat is placed in a layer of 1–1.5 cm on a frying pan or baking sheet heated with fat, sprinkled with salt and pepper, and fried until a crispy crust forms. The fried meat is placed in a deep bowl, poured with hot broth or water, browned tomato puree is added and stewed for 1–1.5 hours. 20 minutes until done. You can add sour cream and garlic to goulash.

When on vacation, a side dish is put in a lamb or a plate, next to it is goulash, sprinkled with chopped herbs. As a side dish, crumbly cereals, pasta, semolina dumplings, boiled or fried potatoes are used.

BROW MEAT

This is how a fatty dish is prepared, served hot or cold. The best way to cook back beef tenderloin or beef fillet, leg of lamb, fresh pork (edge) and large poultry.

MEAT KHACHAPURI "CAVKAZ" Required: 400 g flour, 50 g margarine, 20 g yeast, 1 glass of warm water, 3 tbsp. l. vegetable oil, salt. For the filling: 5-6 tomatoes, 4 eggs, 1 cup cream, a few sprigs of basil, 1 tsp. gin, a pinch of salt, 50 g butter, 100 g grated