Beef meat baked in a sleeve in the oven. Beef baked in a sleeve in the oven. To prepare the marinade

Juicy, tender meat cooked in the oven will serve as an excellent decoration for a banquet table. Hot baked beef goes well with any vegetables, cheese, mushrooms and is perfect as a second course; the cooled product can be used to make sandwiches.

If you want to pamper your family or guests with beef baked in the oven, you should take care of choosing quality meat. For preparing the dish, fresh rather than frozen product is best suited (as a last resort, choose chilled pulp). In addition, young beef should be used, since old beef is tough. Fresh tenderloin has a bright red color and a faint neutral odor. There should not be many veins/films in the tenderloin.

How to deliciously cook beef in the oven? Before baking, wash the fillet thoroughly under running water, then pat dry with a paper towel. To speed up the cooking process and give the baked dish a piquant taste, it is worth marinating the meat prematurely in wine, kefir, mayonnaise or vegetable oil with seasonings. Beef tenderloin should be kept in the marinade for at least 3 hours, but it is better to leave it overnight. Then you will get a very aromatic, tasty, tender and juicy meat dish.

How long to bake

The baking time for beef meat depends on the weight of the piece, pre-treatment (marination), oven heating temperature, the use of additional materials such as foil, sleeves, etc. So, if you have chosen a kilogram piece of fillet that has not been marinated, then you will need to keep it until ready in the oven for about 2 hours at a temperature of up to 200 degrees. Cooking time for beef in the oven in a sleeve is reduced to 45 minutes at 220 degrees. A pound of lean marinated meat when baked at 180 degrees will be ready in an hour.

Beef dishes in the oven - recipes with photos

You can prepare meat dishes in different ways, but the best among them is baking in the oven. This type of heat treatment allows you to preserve the benefits of products, minimize the amount of fat in meat and get a juicy, soft dish. Recipes for beef in the oven involve a less labor-intensive process than cooking stewed or fried meat: you do not need to constantly stand at the stove and then wash the oven and walls from greasy splashes. Although beef fillet is tougher than chicken or pork, when cooked correctly it turns out more tender, tasty, and healthy.

To prepare this dish, it is better to choose fresh tenderloin that has not previously been frozen. Chilled fillets should be removed from the refrigerator about an hour before baking so that they have time to warm up to room temperature. Beef flesh should be rubbed with spices, olive oil and quickly fried in a dry frying pan on both sides - this way the juices will be sealed inside the meat pieces, as a result of which the finished dish will not be dry. How long does it take to bake beef in the oven in foil? It will take about an hour to prepare the specified amount of pulp.

Ingredients

garlic cloves – 5 pcs.;
salt;
lemon juice – 2 tbsp. l.;
black pepper;
soy sauce – 2 tbsp. l.;
beef tenderloin – 1.5 kg;
coriander;
carrots – 2 pcs.

Preparation

Cut clean, dry fillet into several pieces and rub with spices. Fry the pieces in a dry frying pan for 2 minutes on each side.
Mix crushed garlic with lemon juice, olive oil, and spices.
Chop the carrots into slices. Place them into the cuts carefully made in the fillet.
Place the beef tenderloin on a baking sheet lined with foil, pour over the prepared sauce and place in the oven for an hour at a temperature of approximately 200 degrees.
Serve the baked dish hot or chilled with fresh herbs.

Beef in the oven in a bag

Thanks to a special baking bag, the meat turns out to be especially soft and tender, and the housewife does not have to wash the baking sheet and oven after cooking. Beef baked in a sleeve is ideal with mashed potatoes or spaghetti. In addition, such meat can also be eaten cold, making sandwiches from it. Below is a step-by-step recipe for preparing a delicious meat dish with photos.

Ingredients

lemon – ½ piece;
mustard – 2 tbsp. l.;
beef – 0.6 kg;
sugar – ½ tbsp. l.;
garlic cloves – 3 pcs.;
salt – 20 g;
seasonings

Preparation

Fill a deep container with cold water and dissolve salt/sugar in it. Add the juice of half a lemon to this.
Place the thoroughly washed tenderloin into the liquid (you should first remove all films and veins from the pulp). Cover the dish with a lid, place a weight on top and refrigerate the meat for several hours or even overnight.
Dry the marinated fillet with paper towels.
Rub the beef tenderloin with mustard, spices, and vegetable oil.
Cut the garlic into slices and insert it into shallow cuts made in the beef with a knife.
After letting the product sit for half an hour at room temperature, place it in the sleeve. Pour ½ tbsp here. water and tie the bag tightly on both sides. Make several punctures in it using a toothpick.
Place the baking sheet in the oven for 20 minutes at 180 degrees. Then reduce the temperature to 150 degrees and continue cooking the dish for another 1.5 hours.
After turning off the oven, do not remove the baking sheet immediately. Let the baked meat stand in the cooling oven for another 15 minutes, and then you can serve it.

Beef with potatoes

Beef baked with potatoes is an easy to prepare, delicious dish that can feed the whole family. At the same time, there is no need to fiddle around in the kitchen for a long time and stand at the stove, making sure that the food does not burn. Beef baked in the oven with potatoes goes perfectly with fresh vegetable salads in summer and pickles in winter. Below we describe in detail and with photos how to bake meat with potatoes.

Ingredients

ground red and black pepper;
large potatoes – 4 pcs.;
beef tenderloin – 0.4 kg;
big onion.

Preparation

Remove films and excess fat from the pulp and beat it with a hammer (this will make the meat softer). Cut the piece into small slices.
Cut the peeled potatoes into thin slices.
The onion should be chopped into cubes or quarter rings.
Place a greased baking sheet in an oven preheated to 180 degrees.
Once hot (takes about 10 minutes), place the meat pieces sprinkled with salt and pepper on a steel sheet.
Place the onion and potatoes on top and season the ingredients again.
Cover the food with foil, securing it tightly around the edges.
Bake the dish for 45 minutes, then remove the foil and continue cooking the meat and potatoes for 10 minutes.

Beef stew with vegetables in the oven

This dish stands out among other meat dishes due to its taste and benefits. Beef stewed with vegetables in the oven turns out very filling, appetizing and juicy. The recipe described below is ideal for both holiday and weekday dinners. Thanks to vegetables, baked beef becomes as soft as possible and very aromatic. At the same time, you can use completely different fruits - eggplants, carrots, sweet peppers, green beans, tomatoes, etc. How to deliciously cook beef baked in the oven?

Ingredients

beef tenderloin – 0.4 kg;
bulb;
pepper, salt;
zucchini;
refined oil – 2 tbsp. l.;
medium potatoes - 5 pcs.;
garlic cloves – 3 pcs.;
large carrots;
eggplant;
bell peppers – 2 pcs.

Preparation

First you need to marinate the tenderloin for at least 3-4 hours. To do this, rub it with spices, sprinkle with garlic slices and finely chopped onions.
All other vegetables are cut into small pieces (possibly into strips).
The products are thoroughly mixed with the meat in one container and seasoned. Add 2 tbsp here. l. vegetable oil.
The pickled pulp should be cut into small slices, lightly beaten, placed in a sleeve and baked for 40 minutes at 180 degrees.
Afterwards, the bag is pierced with a knife or an incision is made along the entire sleeve and the dish continues to be cooked for another 20 minutes.

How to deliciously bake beef in the oven - cooking secrets

Baking beef in the oven has its tricks. To ensure that the dish does not disappoint you, consider a few important tips from experienced chefs:

it is necessary to select the right parts of the carcass: if you plan to cook baked boiled pork, then you should choose a ham or neck; for steak and chop, fillet or tenderloin is better suited;
baked meat will be more tender and juicier if it is pre-marinated;
Beating with a hammer helps soften the dish;
to get a golden brown crust, you can sprinkle the beef tenderloin with grated cheese at the end of baking;
to prevent the fillet from drying out, it should be wrapped in foil or placed in a sleeve;
Spices such as rosemary, basil, oregano, red/black pepper are ideal for baked beef.

Olive oil 5 tbsp. l.

Carrots 100 g (optional)

Garlic 4 cloves

Soy sauce 5 tbsp. l.

Ground black pepper to taste

Spices and seasonings to taste

Table salt to taste

Preparation

Taking the rules for cooking beef up the sleeve as a basis, you can bake potatoes, cabbage, carrots, pumpkin, zucchini, mushrooms, eggplants, bell peppers and other vegetables along with the meat. As an experiment, for special occasions or just for gatherings in good company, you can also “hide” steamed prunes in a bag or use sour lingonberry sauce, mustard and wine for pickling.

Wash a whole piece of beef in cold water and then dry thoroughly with paper towels. After this, cut the tenderloin into portions, as shown in the photo, or (if desired) leave the meat piece entirely.
Peel the garlic and chop it into small cubes. If you decide to add carrots, peel them too and then cut them into small cubes as well.
Prepare a dressing using soy sauce, your favorite herbs, salt, ground black pepper and olive oil. It will look similar to the product in the photo. Add garlic and carrots to the mixture and then mix well. Soak the meat with the aromatic filling before placing it in the baking sleeve. The marinating time may vary, but it is better if the product spends at least three hours in a spicy and aromatic sauce. It is best to marinate the meat under pressure and in the refrigerator (this will make it softer and juicier).
Immediately before cooking, transfer the beef (in chunks or cut into portions) into a sleeve, evenly spread the carrots and sauce over it, which has not been absorbed into the fibers during marinating. Tender meat should be baked for two hours at a temperature of one hundred and eighty degrees Celsius. When using a unit with convection, it is advisable to set the temperature to two hundred degrees. The oven should be preheated before placing the workpiece. When using a multicooker, place the sleeve in a cold bowl. In order to maintain the integrity of the bag when cooking in the oven, place the bag on a baking sheet or in a heat-resistant container.
After the meat is ready, leave it in the bag on the table for about half an hour, but do not untie it (do not remove the clips). This way the tasty delicacy will reach the desired state while cooling slowly. Serve aromatic pieces of meat baked in a sleeve with hot boiled or stewed potatoes, long rice or a salad of fresh tomatoes and herbs. As you can see, cooking soft and juicy meat in the oven is quite easy. We hope this recipe with step-by-step photos was useful to you. Bon appetit!

Beef Wellington
Bibimbap
Uyghur lagman
Bulgogi
Beef fajitas
Japchae

Everyone knows that beef has a lot of advantages over pork, but many are confused by one drawback of beef meat: it often turns out tough and dry. This problem can be solved simply: you need to bake the beef in a sleeve, then the meat retains its juiciness. A prerequisite for preparing beef dishes is to pre-marinate the meat. You can bake beef tenderloin in the sleeve without additional components or together with other products, for example, with various vegetables.

Beef in the sleeve. Classic recipe

Cooking time: 2 hours.

Number of servings: 4.

This recipe uses a minimum of ingredients, and the cooking process itself is extremely simple. The beef is marinated in spices and olive oil, and then baked in a sleeve with onions and carrots. If a few simple conditions are met, the meat turns out juicy and soft.

2 hours 0 min. Seal

You can serve the finished dish with boiled or fried potatoes, cereals or vegetables.

Beef with plums in the sleeve

The beef in this recipe is baked in pieces, and the plums give it a unique aroma and help soften the meat fibers. The meat is baked in a mixture of mustard, honey, plums and vegetables, which gives it a special piquancy.

Ingredients:

Beef – 500 g.
2 carrots.
2 onions.
1 tsp. mustard and honey.
150-200 g plums.
Spices and salt to taste.

Cooking process:

Cut the washed and dried piece of beef into portioned medallions. Beat the meat with a hammer, but not too thin.
Rub the prepared pieces of meat with salt and a mixture of seasonings, which may include ground black pepper, coriander, cumin and others. Leave the meat to marinate for 1-2 hours.
Mix grated carrots, peeled and pitted and chopped plums, honey and mustard in a bowl.
Cut the onions into rings or half rings.
Spread the baking sleeve in a mold or on a baking sheet, put onion rings, and then half the carrots and plums. Place meat medallions on this “pillow” and brush them with the remaining carrot-plum mixture on top.
Secure the ends of the sleeves and place the beef in the oven to bake. The oven temperature should be 190-200 degrees, and the baking time varies from 40 to 60 minutes.

Beef in the sleeve with potatoes

Beef in a sleeve with potatoes is a ready-made, complete dinner for both everyday and holiday menus. Beef tenderloin or ribs are suitable for this dish; in any case, the meat must be marinated before cooking.

Ingredients:

500 g beef.
700 g potatoes.
2 carrots.
2 onions.
3 cloves of garlic.
Onion and dill greens.
Salt and spices.
Vegetable oil.

Cooking process:

Meat, washed and dried, cut into cubes - if using tenderloin. The ribs can be left whole or cut into pieces if they are too large.
Cut the onions into rings and sprinkle with a little salt and pepper, mash with your hands so that the onions become softer and release juice.
Combine beef meat and onion, mix with vegetable oil and set aside (you can put it in the refrigerator) to marinate for an hour or two.
Prepare the peeled potatoes and carrots for further baking: cut the potatoes into cubes and the carrots into thin slices.
Chop the herbs and garlic. Leave the green onions for sprinkling the finished dish.
Before putting it into the sleeve, mix all the ingredients and distribute them evenly in the sleeve. Secure the ends, make several punctures in the sleeve with a toothpick and place in a baking tray or pan to bake. Baking temperature – 190-200 degrees, time – 1-1.5 hours.

Sprinkle the finished dish with green onions and enjoy the delicious taste.

Beef in the sleeve with champignons

In this recipe, an unusual sauce based on olive oil and almonds is used as an addition to the meat, which gives the dish a unique taste and aroma. When baked, champignons absorb the juice of other products and enrich the taste of the dish, and the beef turns out tender and juicy, like from a Russian oven.

Ingredients:

600 g beef pulp.
150 g champignons.
1 tomato.
1 onion.
1 tbsp. l. olive oil.
¼ tsp. sugar and salt.
¼ tsp. paprika.
A pinch of cinnamon and ground black pepper.
Bay leaf, thyme.

For the sauce:

2 tsp. olive oil.
2 tbsp. l. almonds
1 clove of garlic.
1 sprig of parsley.
0.5 tsp. wine vinegar.
1 slice of toast bread.

Cooking process:

Prepare the beef dressing. Peel and fry the onion in a frying pan. Add ¼ tsp to it. sugar and salt and simmer over low heat for 15 minutes.
Peel the tomato, cut into pieces and add to the onion, then add bay leaf and paprika to the pan and simmer over low heat.
Peel and cut the champignons into pieces, add to the onions and tomatoes, and add cinnamon and a sprig of thyme along with them. Simmer for 10 minutes and remove from heat.
Rub the beef, cut into cubes, with salt and seasonings, and marinate for literally 10 minutes. Then reheat the contents of the frying pan and place the meat there, simmer along with the tomatoes, onions and mushrooms for 20 minutes.
Afterwards, put everything in the pan into a sleeve, tie the ends and put it in the oven in the pan. Bake at 200 degrees for 40 minutes.
Prepare the sauce. Mix chopped almonds with olive oil and heat in the microwave for about a minute. Add the crumbled bread to the butter with almonds and heat everything together for 30 seconds. Add crushed garlic, wine vinegar and chopped parsley.

Serve the finished beef with almond sauce.

Beef with vegetables in the sleeve

In this recipe, a mix of vegetables is baked along with beef. Eggplants, bell peppers, carrots and potatoes combined with beef create a complex dish that amazes with its rich aroma and taste.

Ingredients:

400 g beef.
1 pepper and 1 eggplant each.
2 carrots, potatoes and onions.
1 stalk of celery.
50 ml sunflower oil.
Mix of spices for meat.
Salt.
Fresh greens.

Cooking process:

Prepare the meat for baking: rub it with salt. Season with seasonings, coat with oil and let marinate for an hour.
Wash the eggplant, cut into slices and soak in salted water for 20 minutes. Then drain the water and dry the vegetable.
Peel potatoes, carrots, peppers, onions, cut everything into small cubes, add celery root cut into several pieces to the mixture of vegetables.
Mix the marinated meat and all the vegetables and let them sit for 10 minutes.
Place all the ingredients in a baking bag; you can drizzle a little oil on top once again. Tie the ends of the sleeves, place the workpiece in a mold or on a baking sheet. The baking process will take about an hour: 20 minutes at a temperature of 200 degrees and another 40 minutes at 160-170 degrees.
Remove the finished dish from the oven, cut the sleeve and sprinkle with fresh herbs.

Do you like to eat delicious food, but are you afraid of gaining weight? Beef prepared in this way is an ideal dietary dish, suitable for any meal on weekdays and holidays.

The meat turns out super tender if you buy the right cut and cook it in the oven correctly. But I think cooking in foil or a sleeve is correct. In this case, the juices that are released during cooking do not dry out, as happens when baking on a baking sheet, but remain inside and make the meat, known for its toughness, juicier.

This yummy will be ready soon. And it can be served in different ways. This is a proven recipe that prevents beef baked in large pieces from becoming tough. But keep in mind that you need to buy fresh and young meat. Well, listen to advice!

I also like this recipe because there is little hassle with it, everything is cooked in the oven, there is a minimum of unwashed dishes, and you can immediately pinch off the meat to make sure that yes, everything is ready, and the way you wanted.

Cooking time: 75 minutes

Complexity: below average

Main ingredients:

To prepare the marinade:

spices, salt - to taste and optional

Preparation

Let's start, of course, with cooking the meat. It should be so fresh and young. Then I took cold water and poured it over this beautiful piece. I washed it with my hands, refilled it and poured it out. Just don't keep the meat in water for a long time.

I immediately took a towel and absorbed all the moisture into it. I left it to lie for a while and moved on to other processes.

This, of course, involves making a delicious marinade. I crushed the garlic with a knife, putting it flat, and then chopped it.

Then she covered it with spices. I poured olive oil and soy sauce into this.

The delicious marinade is ready. Now let's pour it onto the meat. Rub in patiently until you realize that you have achieved the desired effect. Well, let’s say, definitely spend 2-3 minutes on this procedure.

And then we’ll put the piece in our sleeve. We tie the ends with ribbons, which usually come with the sleeve. I'll tell you a big, big secret. If you do this carelessly, the sleeve will swell in the oven and the meat will not be able to cook fully, and you will have to spend more time.

Let me make a reservation right away that the recipe says 75 minutes for preparation. This is if you are in a hurry and want to cook quickly. But I marinated the meat overnight - there was no way to bake it. When the next day, after 45 minutes of baking in the oven at 200 degrees, I took this beauty out of my sleeve, I couldn’t be happier. So appetizing in appearance, it was tasty, aromatic, piquant. The only thing is that I had to wait until it cooled down at least a little in order to cut it evenly. Although it was delicious!

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05.04.2018

Marbled beef is an expensive and, one might say, delicacy product. That's why it's important to know how to cook marbled beef in the oven so as not to spoil it. In our article we will discuss only the best recipes. Improve your culinary skills.

Are you facing a difficult task - setting the holiday table? Marbled beef in the oven in foil will be the perfect decoration for your holiday. To make the dish juicy and tasty, marbled beef is baked in the oven in pieces.

Ingredients:

piece of marbled beef – 500 g;
mixture of four peppers - ½ teaspoon. spoons;
Provençal dried herbs – 1 teaspoon. spoon;
fresh cranberries – 100 g;
coarse table salt;
mango - 1 piece;
lemon – 1 piece;
dried thyme – 1 teaspoon. spoon.

Preparation:

A piece of marbled beef should be chilled. As a rule, such a product is sold in vacuum packaging.
We thoroughly wash and dry the beef tenderloin so that there is no excess moisture.
Prepare the necessary spices and herbs. They will give the beef an incredible aroma and taste.
Cut the lemon in half and squeeze the juice from one half.
Pour freshly squeezed lemon juice over a piece of beef. Rub it with prepared spices and spices, salt.
For piquancy, add a little garlic. Clean the cloves and cut them into small slices.
Place a piece of beef on a sheet of aluminum foil. Sprinkle chopped garlic on top.
Wrap the beef tenderloin in foil and place it on a baking sheet.
Place in an oven heated to a temperature threshold of 200°. We will bake for 2 hours.
While the beef is baking, peel the mango, remove the pit and cut the pulp into equal pieces.
To brown the meat piece, carefully unfold the foil a quarter of an hour before the end of cooking.
Wash the cranberries thoroughly and dry them. Grind in a blender to a puree consistency.

When the baked beef has cooled slightly, cut it into portions.
All that remains is to serve the dish. Place mango pieces on the bottom of the plate and baked beef on top. Pour cranberry sauce over meat.

In a baking sleeve, the meat always turns out juicy and retains all its beneficial properties. Prepare marbled beef in a new way. This dish will be appreciated by real men.

Ingredients:

chilled marbled beef – 1.5 kg;
soy sauce, mustard;
lemon – ½ piece;
garlic cloves – 2 pieces;
a mixture of ground peppers, rosemary, salt;
carrots - 1 root vegetable;
onion - 2 heads.

Preparation:

We will bake a whole piece of marbled beef. We take it out of the freezer and defrost it naturally.
We wash the beef tenderloin with water and dry it thoroughly with napkins.
Rub the piece of beef well with coarse salt.
In a separate bowl, combine rosemary, dried thyme, and a mixture of ground peppers. Rub the beef with these seasonings.
To make the meat flavorful, it needs to be marinated. Squeeze the juice out of half a lemon, pour it over the beef and leave for at least one hour.
Peel the carrot roots and onions. We chop one onion into half rings, and simply cut the second in half or into quarters.
Cut the peeled carrots into small cubes.
We make cuts on a piece of marinated beef. We stuff the beef with carrots.

Transfer the piece of beef to a baking bag. Add the onion, cut in half.
Carefully secure the edges of the baking sleeve with clips.
To ensure that the meat is thoroughly baked, we will bake it for two hours.
Preheat the oven to a temperature of 200°.
To form an amber crust on the beef, about half an hour before cooking, carefully cut the top of the bag.
No one can resist marbled beef baked in a sleeve. You can complement this dish with any side dish, sauces, or herbs.

Restaurant dish in your kitchen

Perhaps every housewife knows how to cook marbled beef steak in the oven. The meat, baked to a charcoal crust, is juicy, aromatic and has a unique taste. But not all stomachs can accept such food, so most housewives prefer alternative methods of cooking beef. Let's try baking it with vegetables.

Advice! Before baking a beef steak, it is recommended to fry it for a couple of minutes in a hot frying pan. This trick allows you to “seal” the taste and juiciness of the meat.

Ingredients:

beef tenderloin – 400 g;
zucchini - 1 piece;
onion – 1 head;
potato tubers – 5-6 pieces;
garlic cloves – 3-4 pieces;
carrots - 1 root vegetable;
eggplant – 1 piece;
sweet bell pepper – 2 pieces;
salt, mixture of ground peppers;
refined vegetable oil – 2 tablespoons. spoons.

Preparation:

Let's prepare the beef tenderloin right away, since the meat needs to be thoroughly marinated before baking.
We won't cut the steak. We rinse it with purified water and dry it with a paper towel.
Thoroughly rub the beef tenderloin with coarse salt, a mixture of ground peppers and other selected spices and herbs.
Peel the garlic cloves and cut into slices.
Sprinkle garlic on top of the piece of beef and add chopped onion into rings.
In this form, place the beef pulp in the refrigerator for 4 hours.
Wash the eggplant and cut off the stem. Cut the vegetable into cubes and add salt.
Leave for a third of an hour. Drain off the released liquid.
Peel the zucchini and cut the pulp into cubes.
Peel the sweet peppers, wash them thoroughly and cut them into cubes.
Shred the peeled potatoes into small pieces.
Combine all vegetables in a deep bowl. Add salt, a mixture of ground peppers and vegetable oil. Mix well.
Place the marinated beef and vegetables into a baking sleeve. We secure the edges with clips.
We will bake at a temperature of 200° for at least one hour. Checking the readiness of beef and potatoes. When pierced, the meat should release clear juice.