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Baked beef

Baked beef

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We clean the carrots, celery and potatoes, wash them and cut them into cubes (bigger).

Put a frying pan with a little oil on the stove and heat the muscle to brown on all sides, then turn off with a glass of wine, cover and let the wine evaporate, taking care to turn the muscle.

When it has evaporated, put the muscle in a tray, put the vegetables around, season to taste, put 2 tablespoons of soup and put in the oven heated to 180 ° -200 °.

It must stay about 2 hours if not longer and we must take care to keep it moist all the time and turn it on all sides.

To know if it's ready we can cut it in half to see how it is.

When it is ready, we slice it and serve it with sauce from the tray placed on top.

As a side dish we can serve the vegetables from the tray or whatever we like best.

Baked Beef

A fragile and tasty muscle, only it lasts a long time.

  • 1.5kg beef
  • 5 cloves of garlic
  • 150g butter (Napolact Bio 82%)
  • Oregano
  • Ground cumin
  • Dry thyme
  • Coarse salt, freshly ground pepper

Store 75g of butter to soften well at room temperature.

Peel a squash, grate it and cut it into large pieces that can fit into the pan without bending. Fry a little in the other 75g butter enough to burn. About 5-7 minutes on each side. Remove from the pan and allow to cool.

Soaked butter mix with finely chopped garlic and oregano. Grease the pieces of muscle on all sides with mixed butter. Sprinkle with salt, pepper, cumin, thyme and wrap well in baking paper. The paper twists at the ends. It is important to remember that you should not remove the muscle from the baking paper until you are serving it. Any heating or reheating should be done with the muscle tightly wrapped in baking paper.

Returning, place the packages in a Jena tray and place in the preheated oven at 180 degrees, with a lid, for 1 hour. After an hour, turn the heat to low and leave for another hour, also with a lid.

Put the lid aside and leave it in the oven for another hour.

Remove the muscle from the paper and serve, sliced. It goes with any kind of potatoes, for example with puree. It also goes with gorgonzola sauce or bellows cheese sauce and a dry, red wine. Jelna Cabernet Sauvignon.

Grilled beef, simple recipe, ingredient

Meat shaping and seasoning

1. I took the beef out of the pan. I removed, with the help of a sharp knife, all the silver skins on its surface. I also cut off the heads, which I will use for something else. A stir fry with beef and vegetables, for example. I obtained a piece with an approximately uniform thickness. I wrapped the meat in cling film as tightly as I could, getting a taut cylinder that I stored in the fridge. This process has the role of giving a shape to the meat, obtaining portions as similar as possible. Modeling the meat in a cylindrical shape is optional, removing the skins from the surface is not.

2. I took the meat out of the fridge 1 hour and a half before serving, to return to room temperature. It is essential that any meat we are going to cook is brought back to ambient temperature. I portioned the meat into 3 equal portions. Each serving weighed about 170 grams. Just before putting the beef on the hot grill, I seasoned the meat with coarse salt and freshly ground pepper.

There are opinions that say that it is not good to season the meat before cooking, on the grounds that salt would extract the juices from the meat. Obviously, from the way I proceeded, you can deduce that I do not agree with them. If coarse salt is used, not fine, and if the seasoning is done just before putting the meat on the grill (or even in the pan) nothing negative will happen. On the contrary, you will get a piece with more taste and a redder crust, because salt potentiates the Maillard reaction, caramelizing meat proteins.

3. The grill must be very hot, I had 315 degrees Celsius on the surface of the grill when I put the pieces of meat. I opted to finish the beef muscle in the oven, so I also heated the oven to 190 degrees Celsius.


4. I cooked the pieces on the grill just enough to seal the surface of the meat, not allowing the juices to come out of the steak. 1-2 minutes on one side, the same on the other. Then I transferred the pieces of beef to a tray covered with baking paper. I continued to cook them in the preheated oven at 190 degrees Celsius, for 6 minutes, for a medium rare degree of cooking, as we like.

After baking, the meat should rest at room temperature for a few minutes. During this time, the juices re-impregnate the meat fibers, only then will it be served. Thus, when the steak is cut, nothing will leak on the plate.

5. Proceeding as described above, you get a tender beef muscle, with a pink and juicy inside.

Grilled beef, simple recipe, serving

I cooked this beef for the Bloggers Arena contest. In fact, I won it, so this is a winning recipe of a national competition. You can find more about the rest of the items & # 8211 sauces, garnishes & # 8211 on the plate in the article dedicated to the contest. One of the liners was dauphinoise sweet potatoes. Being a complex plate, I also introduced one in the landscapearancino with baked pepper sauce. There are others that you will find out with a click here (click on the link).

The final plate looked as seen in the image below:

The joy of winning such an important competition was no greater than the feeling of satisfaction during the tasting. With my family, we enjoyed a wonderful lunch.

Beef muscles baked with beer

a very very fooooooooooaaaaaaaaaaartearte steak. The meat will be so tender that you won't need a knife to cut it. : Dice the beef muscle and put it in cold water with a little salt for 15 minutes.

After that it is seasoned and greased with mustard, on one side and on the other. Put the pieces in a bowl, cover the bowl with cling film and refrigerate for an hour.

Put the tablespoons of oil in a pan and place the meat in the pan. Over the meat, cut the garlic cloves into rounds, pour and place the bay leaves.

Cover the pan with aluminum foil and place in the oven, which has been preheated. Leave it on low heat for an hour and then put the cup of beer. Put the aluminum foil back on after I put the beer. Leave the heat on medium and leave for another hour or an hour and a half.

Serve hot with a garnish of rice, potatoes or any other vegetables. Good appetite!

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil

I wanted to mention that only potatoes are made in the oven, beef is made in the pan.1. I heated a pan, higher, with a little olive oil, rosemary, sage, a bay leaf and a clove of garlic.

I washed the piece of meat, rubbed it with salt and pepper and fried it well on all sides.2. I extinguished with white wine and let it evaporate, turning it on all sides.

I put water and let it boil for about 2 hours.

Returning from time to time.3. I cleaned and washed the potatoes, then I cut the slices about 3mm, I placed them nicely in the tray, I seasoned them with salt, pepper, a little garlic powder, I put 3 sprigs of rosemary, olive oil, water and I put it in the oven for 30 minutes at 180, until they are browned.4. I cut the meat into slices, along with the potatoes and lettuce.

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil

Beef Muscles in Chocolate Crust

Melt the chocolate on a steam bath together with the clarified butter. Mix until the composition becomes homogeneous and add the breadcrumbs, walnuts, salt, pepper and thyme. Mix. When the composition is cool but not completely cold, spread a plastic wrap and pour chocolate on it.

Put another foil and with the help of a shit stretch the composition to the approximate size of the beef muscle. Refrigerate until you get the rest.

Peel a sweet potato, cut it into cubes and boil it max. 10 minutes with 4 orange peels and salt. During this time, grease the beef muscle with butter and burn it on all sides just enough to seal it.

Take the chocolate foil out of the fridge and use it to coat the muscle. Put it in the hot oven and leave it there only 10 minutes for 'blood', 13 minutes for 'medium' and 17 minutes for 'well done' (it still depends on the oven! The 'medium' muscle must have max. 50- 54 degrees Celsius in the middle).

In the remaining pan with meat juice and butter from the muscles, quickly cook the orange segments, quench with sweet cream and the juice left after removing the orange segments. Thicken with a teaspoon of starch previously dissolved in cold water (or even orange juice), shaking the pan so as not to mix and spoil the orange supremes.

Drain the potatoes, cut 3 slices of ginger, add the butter and sweet cream, put in the food processor and work until you get a very fine cream.

Remove the muscle from the oven, increase the crust while it is hot (but not the meat), let it rest for a few minutes and during this time arrange the plate in which you will serve the 'hearty' menu. Put a tablespoon of sweet potato puree, one tablespoon of orange sauce and then, finally cut the beef muscle and fit it in the middle.

There was some drained chocolate and muscle juice left in the former pan in the oven. Heat a little, add butter, mix, mix and decorate with this super tasty plate.

Method of preparation

Garlic red sauce

Bake the peppers, sprinkle with salt and let them cool a bit. Bake the tomatoes as well. trustee

Balls in tomato sauce / Balletjes in tomatensaus

- Boil water in a pot and when it boils add the chicken cubes. - Meanwhile, stir

Wok Beef with Rice and Vegetables

Peel the white skin of the beef and put it in the refrigerator for an hour or two. Take it out and being lightly frozen you can cut it into very fine slices. Leave it on the kitchen temperature on a napkin, until it thaws completely and leaves its water. Finely chop the leeks, peppers and carrots.

Separately, boil water with salt and butter, add the rice and cook for 17 minutes.

Heat the wok and pour in 3 tablespoons of oil, fry the slices of muscle over a very high heat, taking care to jump and mix at the same time on its bottom. The meat should not leave water / juice, it is important!

When the meat is golden, add the vegetables, stirring constantly. Once soaked, add 3 teaspoons of Worchester sauce, salt and, if necessary, salt and pepper. Keep it on high heat for a minute or two, adding 3-4 tablespoons of water and waiting for the preparation to thicken slightly, at which point you can pour the boiled rice inside. Stir, turn off the heat and sprinkle green parsley and green onion tails on top.

Baked beef and brown sauce

Whether you want to make this dish based on baked beef during the week or on weekends, your loved ones will enjoy the penetrating aromas given by the brown sauce, along with baked carrots and maybe a portion of rice or potatoes cooked in whatever style. do you prefer. The cooking time is 15 minutes and the total cooking time is one hour. The ingredients used allow you to get 4 servings.

Ingredients for baked beef:

for steak:
1 teaspoon white flour
1 teaspoon of mustard powder
950 grams of beef
1 onion
500 grams of carrots

for sauce:
1 tablespoon white flour
the juice in which the beef was cooked (250 milliliters)

4 steps to prepare baked beef:

1. Preheat the oven to 240 ° C / 220 ° C on ventilation / stage 9 on gas. Mix the flour with the mustard powder, then season the beef on all sides. Peel the onion, cut it into slices and place it next to the cleaned and washed carrots in a roasting pan, over which the beef is placed. Leave in the oven for 20 minutes.

2. Change the temperature to 190 ° C / 170 ° C on ventilation / step 5 on gas and continue to cook the meat for 30 minutes, if you want it more bloody, 40 minutes cooked on average or 1 hour for a good steak made.

3. Remove the meat and carrots from the oven, place on plates and cover with aluminum foil to keep them warm.

4. To make the sauce, put the meat and onion juices in a pan. Mix the flour well, taking care that nothing is left at the base of the bowl. Cook for 30 seconds, then add the juice in which you boiled another piece of beef. Cook until you get the desired consistency, after which you can serve over the beef with carrots and what other side dishes you have especially.

Similar recipes:

Beef with spinach (beef.

Beef muscle recipe with spinach, white wine, hot peppers and tomato sauce

Waist mussels wrapped in ham

Beef tenderloin wrapped in prosciutto, mushrooms and herbs. This is an extremely quick and simple steak recipe, but copious to the point of decadence.

Beef muscles stuffed in the oven

Baked beef fillets prepared with rice, pickles, carrots, potatoes, sour cream and white wine

Baked Beef Muscles - Recipes

A very simple recipe and tasty fire, this beef with mushrooms on the couch. And on top of that, it's also spectacular, so we can think of it even for more festive meals (not necessarily the ones that are coming up). Let's see exactly what this is about.

600 g of beef, cut into 4 beautiful slices,
4 long rib strips (bacon, pancetta, etc.), non-smoked,
300 g frozen mushrooms (preferably mixed),
1-2 cloves of garlic,
50 g butter,
1 packet of French dough,
1 small bunch of parsley,
salt and pepper.

First clean (if necessary) the slices of beef. Salt them, pepper them and wrap them around the circumference with the rib strips. Tie with string or fasten with a toothpick.

Unroll the dough roll on the work table, sprinkled with a little flour (do not spread it!). Cut it in a cross so that you get 4 sofas. Bake them in the parchment-lined tray in the oven heated to 180ºC. Grease them with a little melted butter (about 20 g) and bake them for about 20 minutes (or until nicely browned).

Heat the rest of the butter in a pan. Lightly fry the chopped garlic, add the mushrooms (so frozen) and cook for about 20 minutes. Salt, pepper, sprinkle with washed, cleaned and finely chopped parsley.

Heat the grill on the stove (or the oven grill) well and quickly fry the slices of muscle on each side. Let's say 5 minutes, but everyone has their personal tastes, which is why I do not insist.

Finally, place a “sofa” on each plate, place a slice of beef muscle in the center (you removed the string / toothpick, right?), Spread the mushrooms evenly over it and serve immediately.

As for the wine, just writing this recipe and I got (again!) A crazy craving for a Cabernet. But you can pour in glasses and other determined and sticky red wines, because a beef muscle with mushrooms (or without!) Is very happy when it comes to them.



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