Composition / ingredients
Step-by-step cooking
Step 1:
How to make beef with prunes in the oven? Prepare the ingredients. It is better to take young beef, the meat is more tender and tasty, and of course, tenderloin, without tendons. Rinse the meat, ideally leave it in cold water for a couple of hours to soak the blood. Cut into portions, the smaller the pieces, the faster the dish will cook. Rinse the chopped meat again and put it in a colander so that the excess liquid runs off.
Step 2:
Meanwhile, prepare the other ingredients. Use pitted prunes for the dish. Rinse the berries well, pour hot water in a bowl and leave for 15 minutes so that it swells a little. Wash the carrots, peel and cut into cubes, straws or circles, as you like, but it's better to make the carrots soft after cooking. Peel the onion and cut it into half rings.
Step 3:
Put the pieces of meat on a dry frying pan with a thick bottom, put it on the fire and simmer in its own juice for about 10 minutes under the lid. Then remove the lid and let the liquid evaporate completely. Due to the observance of this order in the process of cooking beef meat, it will turn out to be especially soft and juicy.
Step 4:
Only then pour a couple of tablespoons of vegetable oil into a frying pan with meat. Fry the meat over low heat, stirring occasionally so that it is evenly fried and browned. Cover the pan with a lid and fry the meat for about 10 more minutes.
Step 5:
Then put the meat in a baking dish, greased with vegetable oil.
Step 6:
Put the prunes on top. If the dried fruits are large, then they can be cut into two or four parts.
Step 7:
In the frying pan where the meat was fried, fry the carrots in the same oil until soft. Put it in a mold with meat.
Step 8:
Send the onion to the same frying pan for frying, fry it until transparent and also put it on the meat.
Step 9:
Pour water into the mold so that it covers the contents. Add salt and pepper to taste. Cover the top of the mold with foil. Put the meat in the oven, preheated to 180 degrees, and bake for about an hour. Then remove the foil and bake for about 30 minutes more. during this time, the liquid should almost completely evaporate.
Step 10:
Put the dish on plates and serve to the table. Bon appetit!
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 !
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
Beef can be replaced with any other type of meat that you like best. 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.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
