Composition / ingredients
Step-by-step cooking
Step 1:
How to make tender beef in foil? Prepare the specified products according to the list. Meat should be taken fresh, not subject to freezing. Spices can be used any that will make the dish tasty and fragrant. I will cook with black and red ground pepper, nutmeg, cumin, salt. Garlic I take 3 cloves, you can take more or less. Odorless vegetable oil. Prepare the foil and baking dish.
Step 2:
Special attention should be paid to the meat itself. It is better, of course, to take veal, back or neck part. If there is none, then use what is available. I don't have the best part for baking this time - the shank. The leaner and older the meat, the longer it should be marinated and baked. Rinse the meat under running water, dry it with paper towels or napkins. Put it in a bowl.
Step 3:
Peel the garlic and cut into plates. With a sharp knife, make small incisions all over the meat and put garlic plates into them.
Step 4:
Wipe the meat evenly on all sides with salt and dry spices. We must try to have all the meat covered with spices and salt.
Step 5:
Pour some of the oil on the meat, turn it over and pour out the remaining oil. It is believed that thanks to the oil, the meat will warm up evenly and, accordingly, it will cook better. Cover the meat with a film and put it in the refrigerator to marinate. The pickling time will depend on which part of the beef was selected. My "naked" stayed in the refrigerator all night. During marinating, the meat can be gently turned over several times.
Step 6:
Remove the pickled meat and place the top part down on a double layer of foil. Wrap with foil and place in the oven (in a baking dish or baking sheet). Turn the oven on 180 degrees. Bake the beef for two hours.
Step 7:
Remove the foil-wrapped beef from the oven. Allow to cool slightly, open and cut into portions. Meat is perfect as a main course for dinner, and will also be a great alternative to sausage for sandwiches.
The meat cooked according to this recipe turned out to be very tender, soft and juicy. Thanks to garlic and spices, it was very fragrant. Although I didn't have the best part of the meat for baking, everything was cooked well. If there are doubts about whether the meat will become soft during baking, it is worth marinating such meat for a little longer than three hours.
Meat according to this recipe is perfect for a festive table, both as a main dish and as a slicing. Children will also appreciate this soft healthy meat.
How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for cooking different dishes, read the article Aluminum foil is an assistant in the kitchen and at home .
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.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
