Juicy veal baked in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Buy veal juicy, fresh, with a pleasant aroma - the meat must be sniffed before buying! It is advisable to choose a neck or pulp. Mustard to buy ready-made, store-bought. Wash the veal in water, remove the films, carefully cut out the blue veins, otherwise they will twist the meat when baking. Dry with a paper napkin.

2. Step 2:

   

   Combine classic yogurt of any fat content in a deep container, but without additives, with soy sauce, salt, ground black pepper and mustard. Yogurt can be replaced with low-fat kefir, but it must be fresh, since kefir tastes sourer every day. Since veal is considered dry meat for baking, only a milk drink can give it juiciness.

3. Step 3:

   

   Put the veal in the sauce and leave it in it for 1-1.5 hours, turning it over from time to time.In this sauce, the meat can be left overnight - it does not contain acid. By the way, the longer the meat languishes in the sauce, the softer and juicier it will turn out when baking. For shish kebab, veal should be cut into portioned cubes and boiled in this sauce.

4. Step 4:

   

   After languishing, move the meat into a baking dish and pour the sauce over it. There is no need to add oil - the veal will be stewed in its own juice and sauce. You can use a pot or a container with a lid for baking.

6. Step 5:

   

   Cover the mold with foil and place in a preheated oven at 200 C for 40-50 minutes. From time to time, turn the meat to the other side. By the way, if there is no mold at hand, you can put the meat in the sauce in the baking sleeve.

7. Step 6:

   

   After the specified time, remove the foil and bake the meat for another 10-15 minutes, pouring the remaining sauce so that its surface does not dry out.

8. Step 7:

   

   Put the meat on a plate, cover with the remaining sauce, cut into portions and serve with any side dish. Baked veal with fresh vegetables, fresh herbs and mashed potatoes is especially delicious.