Recipes for baked beef in the oven and tips for making it

Almost all of us eat sandwiches for breakfast. Smoked meats and sausages cannot be called healthy food. Modern housewives are looking for a candidate. You will be able to treat your own household to boiled pork. Store-bought treats will not be cheap. But boiled pork cooked at home will cost you even less. We discuss only the best production methods and popular recipes for baked beef in the oven.

Baked beef in the oven in foil

To prepare a meat delicacy, first of all you need to choose the right beef. The recipes for making boiled pork from sliced pork and beef are no different. But the taste properties, naturally, are different.

On a note! To preserve the juiciness of a piece of meat, use duralumin foil or a sleeve during baking. Add spices for flavor.

Ingredients:

beef slices – 1 kg;
coarse salt – 100 g;
Italian dried herbs - 1 teaspoon. spoon;
dark peppercorns – 7 pieces;
laurel leaf - three pieces;
dried French herbs – 1 teaspoon. spoon;
garlic cloves – 4 pieces;
grainy mustard - 2 tablespoons. spoons;
filtered water – 2 liters;
refined sunflower seed oil – 2 tablespoons. spoons.

Manufacturing:

For boiled pork to come out juicy, indescribably tasty and fragrant, it must be properly marinated.
First, let's prepare all the necessary spices and seasonings. To make boiled pork, it is better to choose chilled or freshly frozen beef pulp.
Pour coarsely ground salt into a plate. Add laurel leaves, fragrant peas, dried herbs.
Pour the amount of clean water indicated above into the pan. Add the prepared spices and seasonings.
Place the burner on a medium level and bring the marinade to a boil. Boil for 3 minutes.
Cool the prepared marinade. Prepare the beef slices and immerse them in brine.
We put a load on top and send it to the refrigerator for three days.
After the allotted time has passed, remove the beef slices from the marinade and dry thoroughly with cardboard napkins.
Place grainy mustard into a bowl. Add refined sunflower seed oil, a pinch of coarse salt and ground aromatic pepper.
Add garlic crushed under a press here.
Mix all ingredients until a homogeneous mixture is obtained.
We spread duralumin foil, put a piece of beef pulp on it and rub it with the prepared marinade.
Seal the foil well. Transfer the pulp in foil to a baking sheet.
We send it to the oven, preheated to a temperature threshold of 180°.
Bake the boiled pork for about an hour and a half.
Open the foil and simmer the meat for another 10-15 minutes.
Cool the cooked boiled pork and then cut it into slices.
This boiled pork is perfect for making sandwiches or snack dishes.

Boiled pork with a French accent

Baked beef in a sleeve in the oven is prepared in different ways. Some people prefer to bake beef cuts completely, using duralumin foil or a sleeve. It is with the help of such devices that you can prepare deliciously tasty boiled pork.

On a note! The taste of boiled pork depends only on the properties of the beef cut and the marinade.

Ingredients:

fresh frozen beef pulp – 1 kg;
garlic cloves – 4 pieces;
grainy mustard - 2 tablespoons. spoons;
dry vinous wine – 4 tables. spoons;
refined olive fruit oil – 1-2 tablespoons. spoon;
dried basil - ½ table. spoons;
coriander grains - ½ table. spoons;
refined sunflower seed oil – 20 ml;
dried rosemary – ½ table. spoons;
large salt.

Manufacturing:

Wash freshly frozen beef pulp thoroughly with filtered water.
Remove the film and trim off excess fat. Carefully dry a piece of meat with cardboard napkins.
Cut the peeled garlic cloves into slices.
We stuff a whole piece of beef with garlic cloves.
Separately combine coarse salt, dried rosemary, coriander grains, and basil.
Rub the beef slices with this fragrant consistency on all sides and set aside for now.
In a separate bowl with high sides, mix dry burgundy wine. Add grainy mustard, refined olive oil and sunflower seeds.
Mix all the ingredients of the marinade and immerse a piece of chopped beef in it.
Cover the dishes with plastic wrap and place in the refrigerator for an hour.
Transfer the pickled beef pulp into a plastic sleeve. We painstakingly close the edges with clips or tie them with kitchen twine. Transfer to a baking sheet.
We will bake for about an hour and a half at a temperature of 200°.

On a note! In order for the boiled pork to be baked to an amber crust, at the end of production the sleeve must be carefully cut.

Baked pork for breakfast

As already mentioned, boiled pork is a good candidate for sausages. Homemade boiled beef in the oven will cook quite quickly according to this recipe.

Ingredients:

fresh frozen beef slices – 0.4 kg;
coarse salt – 1 teaspoon. spoon;
garlic cloves - half a head;
ground aromatic pepper – ½ teaspoon. spoons;
sweet sand – 1 tsp. spoon;
lemon – 1/3 part.

Manufacturing:

We prepare freshly frozen beef slices as already described above.
Peel the garlic cloves and chop into thin slices.
Generously season a whole piece of sliced beef with garlic.
Mix coarse salt, ground aromatic pepper and sweet sand separately.
Rub the beef with this consistency using massage movements.
Squeeze the juice out of the lemon using any convenient method. Pour citrus juice over the beef.
Mix everything on a baking sheet lined with duralumin foil. Wrap a piece of meat tightly in foil.
Place in the oven for one hour. Bake at a temperature of 180-200°.

Read also:

Baked pork, made from sliced beef, always comes out juicy and fragrant. Try to add more herbs and spices. Don't forget the marinade. This particular ingredient gives baked meat a great and incomparable taste. Bon appetit!

Pork boiled beef with pickled onions

Baked beef in the oven is a good option to avoid fried food if possible. In fact, it's amazing how many dishes we use frying in. But baking foods is both easier and healthier.

I stood in front of the meat counter, wondering what to cook. And later the meat saleswoman said: here is a good piece of beef that will make boiled pork. And she told me how to cook boiled pork in the oven: beef with pickled onions, black pepper, coriander, allspice and bay leaf.

Also, making boiled pork from beef in the oven will require baking sleeves (if you don’t have a sleeve, you can use a cast iron pot with a lid without plastic handles).

To cook boiled beef in the oven you need:

1.5 kg beef pulp;
2 onions;
1 cup of water or broth;
½ teaspoon ground dark pepper;
½ teaspoon ground coriander;
4-5 peas of aromatic pepper;
3-4 bay leaves;
To taste – salt.

Cooking step by step:

1 Prepare the ingredients: wash and dry the meat with cardboard towels and place the baking sleeve on a baking sheet.
2 Peel the onion, cut it into rings and lay half the onion in a layer on the bottom of the sleeve (or on the bottom of the cast iron).
3 Salt the meat and season it with ground black pepper and coriander sparingly on all sides.
4 Place the piece of beef prepared in this way in the sleeve on top of the onion layer.
5 Cover the meat on all sides with the remaining onion, add aromatic peppercorns and bay leaves to the sleeve.
6 We tie the baking sleeve with twine and put it in the refrigerator to marinate for at least 5 hours (but you can leave it there overnight (that is, in the dark) or even longer).
7 After the indicated time, the beef can be considered ready for baking. Preheat the oven to 180°. We take out the baking sleeve (or the cast iron with meat) from the refrigerator and add a glass of water or broth to it (if you don’t understand how to cook boiled pork in the oven in the most special way, you can use my method: instead of water, I add dry wine or a mixture of wine and broth).
8 We tie the sleeve again with twine (while doing this we make several holes at the top), turn the corners of the sleeve inward and place it on a baking sheet.
9 Bake the meat for approximately 1 hour 40 minutes. If you eat a larger or smaller piece of meat, you will need to increase or decrease the time accordingly (if you have a temperature indicator for meat, it will be easier for you to monitor the constant temperature of baking homemade boiled pork in the oven).
10 After the designated time, carefully remove the baking sheet, move the sleeve with the boiled pork baked in the oven onto a dish and untie the twine.
11 Remove all the onions from the meat (if you don’t like onions, you can simply throw them away, or use them together with the resulting sauce to baste the meat).
12 Baked beef in the oven is ready! Transfer the meat to a plate and cut into portions.

If you are cooking boiled pork in the oven for a festive table, you can place the meat in one piece on a large dish and serve it with a side dish of rice and green peas.
Juicy boiled pork looks wonderfully festive and very tasty. Bon appetit!

How to cook boiled beef

I am glad to welcome you again, my dear guests!

If you are looking for how to cook boiled beef for New Year, Christmas, or another holiday, then you have come to the right place. Specifically here and at this moment, I will reveal for you a recipe for boiled beef.

This wonderful meat dish has very ancient roots and has long been held in well-deserved esteem by almost all nations. To tell the truth, boiled pork is made from various types of meat: pork, beef, turkey, bear meat, lamb. So anyone is free to choose according to their taste.

Almost all housewives opt for pork, while completely and undeservedly rejecting beef. By the way, meat is very beneficial for our body! And that’s all, because they think that boiled pork from beef will come out dry and not as tasty as from pork. In fact, this is far from true!

And here almost everything depends on what kind of boiled beef recipe you will use. And how faithfully and reverently you approach this question. If you look at it, there is nothing difficult in making this popular meat dish. Now I will try to share with you in detail my experience of making boiled pork in the oven from beef.

INGREDIENTS

Beef – 1-2 kg
Dry seasoning made from herbs and French mustard
Garlic – 1-2 heads
Carrots – 1 root vegetable
Vegetable oil (unflavored) – 2-3 tablespoons

For the marinade

Kitchen salt – 3 tablespoons
Flavored peppercorns – 3-4 peas
Mixed peppers - optional
Basil, rosemary, coriander - a pinch each
Carnation – 5-6 flowers
Bay leaf – 3-4 leaves
Water – 2 liters

We will also need a baking sleeve (in my seasoning it was included as an attachment, very forward-thinking), a baking sheet, strong ordinary threads and, of course, the presence of an oven.

Necessary tips

Before that, let's figure out what kind of meat (or rather what part) we need to purchase in order to deliciously cook boiled beef.

Baked pork - how to cook truly juicy meat

It’s hard to find a person who would refuse juicy, attractive meat with its smell and appearance, baked with fragrant herbs and spices, unless this person is a vegetable eater, although even for them this will be a real test of conviction. Baked pork is a dish known in Rus' since ancient times, served both in everyday life and on a ceremonial table. How to learn to cook truly juicy and fragrant boiled pork - we reveal the secrets and subtleties of production.

Housewives who know how to cook delicious boiled pork enjoy great love from their male relatives and friends. By the way, this dish is mentioned in “Domostroy”, which means that it was known and popular in the 15th century. Nowadays, it is often served on a festive table as a “highlight of the program”, as well as a cold appetizer, as part of various salads, or as an addition to sandwiches.

To cook good boiled pork, you need to know some secrets that make the meat truly juicy and fragrant. We will tell you about these secrets and hope that our advice will help even novice cooks cope with this unusual task.

Usually boiled pork is prepared from pork, less often from lamb or bear meat.

STEPS OF COOKING BUZHENINA:

Rinse the meat with water and dry it;
Preparing meat - soaking, marinating, stuffing, stuffing or rubbing with spices;
Preparing for baking - the meat is laid out on a baking sheet or in a bowl, wrapped in foil or placed in a baking bag;
Specifically baking.

Let's talk about each of the steps separately.

PREPARING THE MEAT

There are quite a lot of options for preparing meat before its “reincarnation” into boiled pork - marinating, soaking, stuffing, stuffing and simply rubbing with spices and seasonings. You can marinate meat in beer, kvass or barbecue marinades - it all depends on your preferences. When soaking, a brine is prepared: 65 g of salt per 1 liter of water, and the meat is completely immersed in this brine. Then a cooled aromatic brine is added from 500 ml of water, boiled with black and aromatic pepper, herbs to taste and bay leaf. It is necessary to soak meat using classical technology for at least 5 days at a temperature of no more than +8 degrees.

PREPARATION FOR BAKING

Usually boiled pork is baked without foil, but now it is believed that foil helps preserve juiciness, and the more layers there are, the better (usually 2-4 layers). The meat is laid out on the matte side of the foil, and the mirror side must be on top.

Another modern tool is a baking sleeve, in which the meat always comes out juicy, because... the juice remains inside the sleeve. To prevent the sleeve from tearing, there must be at least 20 cm of space left on each side.

Our forefathers baked boiled pork on a baking sheet or in a frying pan. If the meat is not wrapped in anything, then it is better to add water (1-1.5 cm) to the baking dish and pour the liquid over the piece of meat from time to time. You can also add water if the meat is cooked in foil - this will only make it better.

BAKE

The baking time for boiled pork depends on almost all factors - the type of meat, the age of the individual, the features of the oven, the size of the piece, etc. Usually this is not less than 1.5 and not more than 4 hours. Baking temperature 160-200 degrees. If meat is cooked in foil, it must be removed shortly before it is fully cooked so that the piece of meat is browned.

The readiness of boiled pork is checked as follows: pierce the meat - if a pale pink or gray broth comes out, it is ready; if it turns red, you should still keep the meat in the oven.

SECRETS OF COOKING BUZHENINA

If the meat is baked without foil or a sleeve, place it with the fattest part facing up.
When water boils out of a baking sheet or frying pan, add more water.
To prevent the meat from burning in a frying pan or baking tray, you can place it on wooden sticks so that it does not come into contact with the dishes.
After baking, the boiled pork should be kept in foil (if it was baked in it) for another 10 minutes - this will allow the meat to cook completely. Those. At first, the meat is baked in foil, later it is removed, it is browned, readiness is checked, if ready, the meat is again wrapped in foil and aged.
It is imperative to place the meat in a perfectly preheated oven, otherwise it may turn out dry.
Before baking, to prevent juice from escaping, the meat fibers can be “sealed” by frying the piece on all sides in a frying pan.

RECIPES OF HOME-MADE ROAM

Recipe for baked pork in the oven in Poltava style (in the sleeve)

Useful: 1-1.5 kg of pork neck, 300 g of lard, 1 head of garlic, 1 small carrot, ground dark pepper, salt.

How to cook boiled pork in your sleeve. Cut the carrots and garlic into cubes, make cuts in the meat with a sharp narrow knife, stuff, alternating garlic and carrots, over the entire surface of the piece, then rub with pepper and salt. Cut the lard into pieces about 2 mm wide, take a baking bag, put the meat, put the lard on top, cup the outside of the bag with your palm, turn it over, put the lard on the other side of the meat. Bake boiled pork in the sleeve in an oven preheated to 160 degrees for 3 hours, before serving, remove all fat from the meat.

HOMEMADE CALMED COLD IN FOIL

Useful: 500-700 g pork neck, peppercorns, cloves, garlic, bay leaf, dark ground pepper, salt.

Making boiled pork in foil. Wash the meat, dry it, make cuts with a sharp narrow knife over the entire surface, sprinkle pepper and salt into each, add a peppercorn, a clove of garlic, and a piece of bay leaf. Place the meat on foil, wrap tightly, place in a frying pan, pour 1 cm of water into it. Place the meat in the frying pan in the oven, preheated to a temperature below average, bake for 1-1.5 hours, adding water if it has boiled away.

CALMED COOK IN A MULTICOOKER

Useful: 1 kg pork neck, 4-5 cloves of garlic, 1.5 tbsp. vegetable oil, ½ tsp. dark ground pepper, turmeric, paprika, grain mustard, ¼ tsp. ground chili.

How to cook homemade boiled pork in a slow cooker. Create a brine by adding 2 tbsp to any 1 liter of water. salt, wash the meat and pour brine, put it in the refrigerator for 2 days, remove it, dry it. Mix all the spices, adding garlic and vegetable oil passed through a press, grate the meat, put it in a plastic bag, put it in the cold for marinating for 4-5 hours. Grease the multicooker bowl with oil, put the meat in, set the “Stew” mode, bake the meat for 1.5 hours for any 1 kg of meat, then wrap it in foil and let it cool. To get a golden brown crust, before stewing, fry the meat for 15 minutes on each side on the “Baking” setting.

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