Baked beef in a sleeve in the oven

Try delicious beef baked in the oven in a whole piece. Beef is healthy and delicious meat. It contains a lot of useful substances and vitamins. Therefore, for a variety of diet, it should be included in your menu at least once a week. Thanks to baking in the sleeve, the meat turns out soft, unusually juicy and fragrant.

Anna

Recipe author

Winner of the contest Best Recipe of the Week December 31 - January 6

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Composition / ingredients

Servings:

Beef

900

Sour cream

Grainy mustard

Garlic

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 69 % 20 g

Fats 28 % 8 g

Carbohydrates 3 % 1 g

161 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 hours

Step 1:
How to make baked beef in a sleeve in the oven? Prepare the specified ingredients. Marinade for baking beef in a sleeve, you can take it to your taste. I choose a marinade of sour cream and mustard seeds. For flavor, I add garlic. Salt, pepper to taste.
Step 2:
Choose beef with fat layers for juiciness. Rinse the fillets under running water, dry them with paper towels. Fresh chilled meat is best, but if you bought frozen, then defrost it slowly by transferring it from the freezer to the refrigerator.
Step 3:
For the marinade, mix sour cream with mustard in a small container, add salt and pepper (I added a mixture of peppers). Cut the garlic lengthwise into halves or quarters. Sour cream can be replaced with heavy cream or natural thick yogurt without additives.
Step 4:
In the meat, make cuts across the entire area with a knife and insert garlic into them, gently turning over.
Step 5:
Unfold the baking sleeve, put a piece of beef with garlic in it and spread the marinade evenly. Secure with the attached clips and leave to marinate for at least an hour. After that, shake the meat a little in the bag and put it to bake in a preheated oven to 180 degrees for 2 hours (focus on the specifics of your technique), periodically turning the sleeve with meat.
Step 6:
The finished beef should be soft, easily pierced with a knife. Remove from the oven, let the mute cool, transfer to a cutting board and thinly slice into portions. Place on a plate, garnished with leaves of curly parsley. Vegetables, pasta, rice can be served as a side dish.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.