Beef is a rather tough meat, so housewives need to go to some tricks to cook it in the oven. In some recipes, in order for the dish to become softer and quickly cook, it is proposed to pre-boil the beef until half cooked. And the meat stuffed with pieces of bacon acquires juiciness thanks to its filler.
Spicy beef stuffed with lard
In order to get a juicy beef dish, you need to prepare the following products:
- 800 grams of beef;
- 100 grams of pork fat;
- 4 tbsp. tablespoons of ghee or butter;
- 3 slices of carrots;
- 3 slices of root parsley;
- 3 large onions;
- 4 bay leaves;
- ½ the white part of the leek stalk;
- nutmeg (on the tip of a knife);
- 2 tbsp. spoons of tomato puree;
- 1 tbsp. a spoonful of wheat flour;
- a pinch of cinnamon;
- pepper;
- salt.
Cooking spicy beef in the oven
First, the beef pulp must be cleaned of all films and tendons, then rinsed and dried with a paper towel. Along the entire piece along the pulp, it is necessary to make punctures with a needle-stuffer or a sharp wooden stick. Pork bacon needs to be cut into thin cubes and fill the punctures in the beef pulp with them. The holes should first be sprinkled with salt, pepper, powdered nutmeg and cinnamon.
Grind the bay leaf in a mortar and also try to rub it into the meat. You can purchase a ready-made shredded sheet. Next, you need to generously grate the stuffed beef with a mixture of salt and pepper, and then fry in a pan in heated lard on all sides. During frying, add parts of carrots, root parsley, pre-chopped onions and half a leek stalk to the meat.
When the beef is covered with a golden brown crust, the fried meat must be transferred to a deep cauldron or cast iron. Add boiled water to the container where meat with root vegetables was fried and boil the composition for 3-5 minutes.
Next, add the resulting dark broth to the container with meat in such an amount that it half covers the beef. Separately, it is required to sputter the tomato puree in a small amount of melted bacon along with bay leaves and then transfer everything to a stewpan with meat.
Cover the container with a lid or food foil and place in a hot oven, simmer the beef there until cooked at a temperature of 190-200 ° C. It is necessary to periodically remove the saucepan from the oven and spill the beef with the juice in which it is cooked. 10-15 minutes before the end of the heat treatment, you should transfer the meat to the pan, pour over the juice and bake it until a beautiful crust.
In a container where meat with roots was stewed, you need to add a certain amount of broth, boil, add fried flour, diluting it with cold broth and boil the contents with a low boil for another 20 minutes. The sauce obtained in this way must be filtered, the roots (carrots and parsley), mashed in mashed potatoes, are put into it.
Finished roasted meat can be cut into thin slices (always across the fibers), at the rate of 2-3 slices per serving, garnish the dish and pour over the prepared sauce. For a side dish, you can use boiled potatoes, spaghetti or mixed vegetables.
