Properly baked meat should be covered with an appetizing golden brown crust and remain juicy and tender inside. For oven cooking, prime beef is perfect - fillet, ribs or ham. Bake it in large chunks - small portions are very fried.
It is necessary
-
- a large piece of beef;
- salted lard;
- fatty ham;
- salt;
- pepper;
- garlic;
- ginger;
- fresh herbs of thyme and parsley;
- vegetable oil;
- 2 tablespoons flour;
- 300 ml of vegetable broth;
- 5 tablespoons of wine.
Instructions
Step 1
If you have bought beef that is too lean, it may become a little dry when baked. To keep the meat juicy, you need to add fat to it. Beat off a piece of salted lard, turning it into an even, thin layer. Gently wrap the piece of beef and tie the bundle with strong thread. Instead of lard, you can use a few slices of fat ham.
Step 2
Another option is stuffing meat. Beat off a piece of salted bacon, cut it into thin strips (about 5 mm). Insert the resulting narrow ribbon into the scoring needle and "sew" the beef with large stitches, stepping back from the surface by about 1 centimeter. A properly crafted piece looks neat and looks a bit like a wicker basket.
Step 3
To make the meat more aromatic, place the previously mashed ginger and garlic cloves under the strips of bacon. Beef baked with herbs will also be very tasty. Chop fresh parsley and thyme. Spread them evenly over the bacon or ham and wrap the piece.
Step 4
Before cooking, rub the stuffed piece with salt and ground black pepper. If you decide not to add lard, brush the surface of the beef with vegetable oil. Place a wire rack over a baking sheet and place the meat on top of it. Place the entire structure in an oven preheated to 220 degrees. During baking, water the piece with the juice that stands out from time to time - this will make the meat tastier and will not dry out.
Step 5
After 15 minutes, reduce heat and bake the beef for about 20 minutes more. To check if a piece is ready, pierce the thickest part with a fork. If pink juice flows out of the meat, it is medium-rare. A clear liquid indicates that the beef is well done. Choose the option that suits you best.
Step 6
Remove the baking sheet from the oven and wrap the piece in foil. This will help the juices distribute correctly, the beef will become soft and tender and will be easy to cut into portions.
Step 7
Drain the fat and meat juice from the baking sheet into a saucepan. Add 2 tablespoons flour, lightly fry. Gradually pour 300 ml of vegetable broth into the mixture, add wine. Bring the sauce to a boil, season with salt and pepper and cook for another 5 minutes. Cut the meat into wide and not too thick slices, place on portioned plates and top with hot sauce.
