Veal baked in the oven

Veal baked in the oven

Meat is an amino acid that the human body cannot do without. But most often meat products contain a lot of fat, which in large quantities is not useful. If you use lean meat, it is easy to dry it, because with long-term heat treatment it loses moisture, and with it, juiciness, becoming like rubber. Young beef is good because it is not fat and at the same time it still turns tender. For those who care about their health, veal baked in the oven can be a favorite dish.

Cooking Features

Veal loses all its advantages if it is not properly selected, prepared or dried out during baking. In order for a dish not from the cheapest product to be sent to the trash can, you need to know a few subtleties.

  • When you buy meat, try to choose a good piece and not to buy ordinary beef or pork under the guise of veal. Veal is much lighter than beef, but darker than pork, has delicate and not too long fibers. If it does not freeze, then there will not be a red puddle under it, when pressed with a finger, the meat will quickly acquire the same shape and blood will not be released when pressed. A coarse brown crust covering a piece of meat indicates that it has been lying on the counter for quite a long time - it is also undesirable to take this for baking.
  • Given that there is little fat in veal, preference should be given to pieces that have not yet been frozen. Ideally, buy paired veal. If this is not possible, then chilled. When baked, frozen meat can be less juicy, especially if it is not properly thawed. Preservation of moisture inside the piece will contribute to defrosting it in the refrigerator. Otherwise, a tasty dish may not work.
  • Protecting veal from moisture loss is also necessary when baking, especially if it is cooked in a large piece, because it has to be kept in the oven for a long time. The problem is easily solved with the help of foil or cooking sleeve made of heat-resistant polyethylene. When cooking veal, baked in an oven in pieces, the situation will save the vegetables or fatty sauce.

Knowing the general rules for baked veal, you can choose a recipe and start creating a delicious dish.

Veal baked in foil with garlic and carrots

Composition:

  • veal fillet - 1 kg;
  • carrots - 150 g;
  • garlic - 4-6 cloves;
  • salt - 20 g;
  • black ground pepper - 5 g.

Method of preparation:

  • Wash and dry a piece of veal with a kitchen towel.
  • Peel the onion and garlic.
  • Cut the garlic cloves into 2-3 pieces each.
  • Cut the carrots into bars, cut corners from each of them so that the carrot pieces resemble pegs.
  • Make a cut in the meat with a knife, insert carrots and garlic in them.
  • Rub the veal with pepper and salt.
  • Wrap the foil well and place on a baking sheet.
  • Turn on the oven, and when the temperature in it reaches 200 degrees, send a pan with meat.
  • Bake at the specified temperature for 2 hours. Unroll the foil and continue baking for another 20 minutes.

This dish is well served cold, cutting the meat into thin slices across the grain. Thanks to the sprinkles of garlic and carrots, it looks very appetizing.

Veal baked in a sleeve with spicy herbs

Composition:

  • veal - 0, 5-0, 6 kg;
  • mayonnaise or sour cream - 0, 2 l;
  • garlic - 2-3 cloves;
  • bay leaf - 4 pcs .;
  • Spicy herbs, salt, pepper - to taste.

Method of preparation:

  • Prepare veal for baking by washing and drying it.
  • Crush the garlic, add it to the mayonnaise or sour cream. Put salt and seasoning into it.
  • Spread the meat well on the mixture and place it in the sleeve.
  • Put laurel leaves in the sleeve on the meat.
  • Tie a sleeve on both sides. With a toothpick, make small holes in the foil to allow steam to escape.
  • Preheat oven to 190 degrees. Put the sleeve with meat in the form, put the form in the oven.
  • Bake veal for half an hour. Before you get, check the degree of readiness with a knife: if the ichor does not follow, the meat is ready.

Veal cooked according to this recipe can be served both hot and cold. In the first case, you will need a side dish, better vegetable; You need to cut the meat into pieces of 1-1, 5 centimeters. In the second case, it will have to cool and cut into thin slices.

Veal baked in foil with mustard

Composition:

  • veal tenderloin - 0, 8-0, 9 kg;
  • mustard seeds - 100 g;
  • black ground pepper - 5 g;
  • ground coriander - 2-3 g;
  • dried thyme - 2-3 g;
  • sour cream - 50 ml;
  • garlic - 2 cloves;
  • salt - to taste.

Method of preparation:

  • Finely chop the garlic with a knife.
  • In a bowl, mix the sour cream with garlic, thyme, pepper, coriander and salt.
  • Put the mustard grains in the sauce, mix.
  • Wash calf tenderloin, blot it with paper towels. Cover the marinade on all sides. Put in a bowl, cover with cling film and leave in a cool place for a period of 2 to 6 hours.
  • In a heat-resistant form in several layers, lay a foil so that its ends hang down. Put the meat in the center. Lift the edges of the foil and fasten their ends.
  • Preheat the oven to 180 degrees and place in it a form with meat.
  • After 2, 5 hours, unfold the foil, bake the veal for another 20 minutes, then remove it.

Wait until the meat has cooled to room temperature and put it in the fridge. When it becomes cold, thinly slice and lay on the dish.

Veal, baked with potatoes

Composition:

  • veal (back, leg) - 1 kg;
  • potatoes - 0, 8 kg;
  • ground black pepper - 2-3 g;
  • salt - 5 g;
  • rosemary - 1 sprig;
  • butter - 50 g;
  • thyme - 2-3 g;
  • beef broth - 0, 3 l;
  • white onion - 75 g;
  • garlic - 2 cloves.

Method of preparation:

  • Wash the meat, dry and chop the garlic, after cutting each of its slices into several pieces.
  • Mix thyme and pepper with salt. Rub a piece of this mixture. Cover with foil, leave to marinate for 1, 5-2 hours.
  • Peel the potatoes, cut into round slices.
  • Chop the onion rings.
  • Smear a roasting pan with melted butter, place the potatoes in it, and put onions on it.
  • Put marinated beef on vegetables, put a rosemary sprig on top.
  • Preheat oven to 200 degrees and place a roasting pan in it.
  • Bake veal with potatoes for 2, 5 hours, periodically pouring broth over it. It should be enough to stew vegetables, but at the same time it should not cover the meat, otherwise it will not be appetizing crust.

Such veal is served hot with a side dish of potatoes. You can add other vegetables to it.

Veal baked with carrots and green beans

Composition:

  • veal - 0, 7 kg;
  • carrots - 0, 2 kg;
  • green beans (fresh or frozen) - 0, 2 kg;
  • bulb onion - 0, 2 kg;
  • lime or lemon - 1 pc .;
  • drinking cream - 150 ml;
  • flour - 50 g;
  • butter - 40 g;
  • mayonnaise - 150 ml;
  • cheese (optional) - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • The veal washed and dried with napkins should be cut into portions. Beat off with a culinary hammer. To avoid splashing, pieces can be placed in the bag before.
  • Mix salt and pepper with mayonnaise. Spread them steaks, leave them to marinate for half an hour.
  • Wash, peel the vegetables. Beans, too, wash and dry. If you use frozen, it should be defrosted, dipping it for a couple of minutes in boiling water, and, throwing it back in a colander, let it drain from it.
  • Cut the carrots into strips. Onion - half rings.
  • Melt butter in a pan. Add flour and lightly fry it.
  • Pour cream into the pan with a thin stream, stirring occasionally, let them thicken slightly.
  • Place pieces of veal on a pan or on a pan with high sides.
  • Place the vegetables on top, pour over all the sauce.
  • Place in a preheated 180 degree oven for 60-90 minutes. 20 minutes before the dish is ready, you can sprinkle with grated cheese - it will be even tastier.

An additional side dish for veal baked according to this recipe is not required, it is served hot.

Veal, baked in the oven, it turns out delicious and appetizing. Depending on the recipe, it can be served as a hot or cold snack.

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