The proposed recipes will help you to cook in the oven the most juicy, soft and incredibly tasty beef. The whole secret is in a successful marinade, as well as in kitchen appliances, such as foil and a sleeve for baking.
How to cook juicy and soft beef in the oven in foil?
Ingredients:
- beef tenderloin - 1.6 kg;
For marinade:
- olive oil - 120 ml;
- ground red sweet paprika - 5 g;
- freshly ground coriander grains - 5 g;
- freshly ground black pepper - 5 g;
- freshly ground sweet pepper - 5 g;
- dried garlic - 5 g;
- onion dried powder - 5 g;
- marjoram - 5 g;
- mustard dining room - 10 g;
- nutmeg - 5 g;
- salt, cooked - 10 g.
Preparation
To prepare juicy and soft beef in the oven it must be pre-marinated, which will not only give it juiciness, but also make the taste of meat spicy and compelling. To do this, mix all ingredients in the dish for the marinade from the list of ingredients and mix thoroughly. We rub thoroughly thoroughly previously washed and dried meat slices obtained by spicy mixture and leave under room conditions for three hours, and then clean in the refrigerator for another three to five hours.
Before baking it is necessary that the temperature of the meat is again at room temperature, so we'll get a container of beef in the marinade from the refrigerator in a few hours. Now we have meat on the foil cut, seal it carefully and place it on a baking tray, determined on the middle shelf of the heated oven. Initially, during the first fifteen minutes, its temperature should be maximum. Then reduce it to a level of 190 degrees and cook beef in foil for another one and a half hours. Ready-made meat slices are given a little or at will completely cool down and can be served to the table, cut into slices.
How to make soft beef in the oven in the sleeve?
Ingredients:
- beef tenderloin - 1.6 kg;
For marinade:
- olive oil - 120 ml;
- garlic teeth - 7 pcs .;
- Ground coriander grains - 10 g;
- basil - 5 g;
- olive oil - 35 ml;
- ground red pepper - 5 g;
- freshly ground black pepper - 5 g.
Preparation
As in the previous recipe, the washed and dried meat slice will first be marinated. In this case, the set of ingredients for the marinade is completely different, and its basis is soy sauce and garlic. For its preparation, peeled garlic teeth are passed through a press or grinded on a melon grater, mixed with soy sauce and add dried basil, ground coriander and throw a pinch of ground black and red pepper.
We rub the prepared meat mixture with the prepared mixture, place it in a glass or enameled container and place it in a cool place for ten to twelve hours, turning every two hours.
In this case, we will bake the mashed meat to preserve the juiciness and softness in the sleeve. To do this, place the promarinated slice of beef into it, seal it on both sides and place it in the oven heated to maximum. Fifteen minutes later, we lower the temperature to 190 degrees and cook the meat for an hour and a half. If desired, it can be bruised by cutting the sleeve from the top fifteen minutes before the baking process is completed.