Want a delicious, juicy, tender, lean meat - cooking beef using the oven will help to fulfill the dream

A common meat to cook is beef. Due to a number of benefits of beef over other meats, many Housewives prefer it. But to produce a tender, juicy, flavorful and delicious, you need to choose the right meat, given the age of the animal and is necessary for specific dishes part of the carcass.

Cooking of beef – the process is time consuming, but rather prematurity. After all, a minimum of to cooking beef is a 1 hour, high – 3-3. 5 hours. It all depends on the piece of meat and method of cooking. With regard to the latter – is the roasting will help to maintain a greater number of participants in the beef of nutrients: proteins, minerals, vitamins. For baking, the best option would be fresh (not frozen), juicy, soft, without films and sinews pieces of beef, such as ribeye or sirloin.

Cooking beef in the oven can be done in foil or in the open on a tray; one piece or several small pieces. It all depends on the preferences of those who prepares, and selected meals. Baked a big and juicy piece of beef can be a separate dish on the holiday table, part of a salad or cut into thin slices complement the sandwich.

Variations on the theme of cooking beef in one piece there are many, but you can highlight the main points that are used in many recipes. To start, wash and wipe excess moisture from the beef, it is better if it will be big - 1-2 lbs., RUB with salt and your favorite spices (perfect different ground peppers: black, white, red; dried herbs), you can also use ready-made set of spices for baking. But to produce a more juicy, soft and flavorful meat it must be marinated. To prepare the marinade, you can use multiple recipes to your taste.

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1. Soy sauce (a few spoonfuls), about 6 cloves crushed of garlic;
2. Olive oil (a couple tablespoons), juice from lemon or lime;
3. Red wine, grated garlic, onion, cut into thin rings, chopped fresh dill and parsley, a little salt - all to boil for 2-3 min.
4. Soy sauce, sour cream, a tablespoon of Apple cider vinegar, pepper, spices to taste.

This is the most common marinade used in the preparation of beef; there are many other options – you choose. After marinade is cooked, coat our piece and put at least 2 hours in a cool place. The best course for a longer time, e.g. overnight.

After marinating the meat can be larded with garlic and carrots. Garlic will add flavor, and carrots after the meat is sliced, will give interesting orange spots in the slices. You can now proceed to the immediate-fried beef. As mentioned above, it can be left in the open on a tray (but then it can get a little dry) or to choose cooking beef in foil. In this case, more likely to get the soft, juicy, tender piece of meat. Because the foil not only provides allocated in the cooking process the moisture to evaporate and allows more nutrients; a fully preserved aroma added when the pickling spices. For best effect, the foil must be folded twice or three times – this will help prevent evaporation and leakage of the meat juice.

Oven, before you put meat, should be well warm: the temperature of the first baking should be about 250 degrees, then put at 200 at this temperature for cooking beef will last about two hours - it all depends on the meat piece.

Fans of a crispy crust on baked meats should not be immediately remove it from the oven. And to pull the pan, open the foil and pour the finished beef produced in the process of cooking the juice and closing the foil to put the meat back into the oven for another 15 min. This time should be enough for a crust, but it will not be enough to dry our beef. When the meat is cooked, it should be immediately vinati (in no case should not be left in the oven, so it can become dry and hard). Cooked this way, beef can be served hot – individual dish is decorated with greens, or cold – the cutting quality.