Not all pieces of beef are suitable for baking in the oven. It's better to choose the boneless option right away (the exception is ribs, of course they must be cooked with bone, this is the very relish). It is possible to determine whether a particular part is suitable or not by presenting a beef carcass: the muscles, which had the least load during the movement of the animal, have less coarse connective tissue, respectively, when baked in the oven, they are the softest and most juicy. Most recommended for this cooking method are thick or thin edges, as well as tenderloin. In the absence of the opportunity to purchase them, you can bake the ribs - believe me, it will turn out to be no less tasty.
It is necessary
- - Beef;
- - ginger;
- - garlic;
- - salt;
- - honey, cane sugar, molasses;
- - spices;
- - Red wine;
- - lemon juice;
- - potato or corn starch;
- - knives;
- - cutting board;
- - bowls;
- - foil or baking sleeve;
- - baking sheet or frying pan;
- - oven.
Instructions
Step 1
If you want to bake a whole piece of beef, tenderloin is your best choice. It is not all the same: there is a "head", "body" and "tail". For your purposes, it is advisable to buy a piece consisting of the first two. The fact is that they are all not the same in thickness, respectively, they have different cooking times. You can achieve the quality of the finished dish only if you get around this nuance. There are people who believe that having given preference to regular rather than marbled beef, you cannot get tasty baked meat that melts in your mouth. Well, in vain. The tenderloin is the part with the least amount of marble veins. By and large, you choose marble or ordinary - in this case, almost nothing changes. But what the goby ate during life - it changes, and how.
Step 2
Try to find a grass-fed tenderloin at least once - you will definitely feel the difference. Such meat has a significantly brighter and fuller taste that can never be achieved with grain feeding. Another factor that you should know when choosing beef for roasting in the oven is whether the carcass has passed the necessary fermentation. All these tales about the quality of fresh meat are exactly what tales. They have no technological background whatsoever. Even more - fresh meat can only boast of softness, neither the disclosure of taste, nor the set of the proper aroma should be expected from it. For them to appear in beef, it needs to mature. In the West, the carcass will hang for up to 14 days at temperatures close to zero degrees. We have less time - but experts who really know a lot about good steaks, ribs and tenderloin rarely finish fermentation before 5 days.
Step 3
Even, probably, it is not so important what you buy: a tenderloin, or maybe a thin or thick edge, as it is important, having brought it home, to properly prepare the beef for baking in the oven. Be sure to rinse and dry the piece you are going to cook. With rare exceptions, this must always be done for elementary hygiene reasons. It is worth drying either with a waffle or paper towel, it is better not to use the other, fluff may remain on the beef. Further preparation is reduced to the application of incisions. Take a knife with a very sharp blade and cover the whole piece with a "mesh", cutting the thickness of the meat by 2-3 mm, first in one direction, then in the other. Such an operation will help to better adhere to the coating, with which we will cover the surface of the piece. If you decide to bake in foil or a sleeve, instead of a notch, it is better to make cuts in the thickness of the product. Here it is important to use a knife with a narrow long blade, the task is to get almost to the middle. We need such cuts for more even salting and so that spices can be added to them.
Step 4
A good result awaits you if you make a pre-ambassador. It can be dry, mixed and wet. The first option allows the finished dish to get a tight-knit structure, the second - medium in softness, the third - to achieve the effect that is best described by the phrase: "You can eat beef with your lips alone." For dry salting, for each kilogram of meat, take 10 g of coarse salt, 3 g of freshly crushed black pepper, 1 g of chopped allspice, bay leaf, clove buds. This is a basic recipe. For mixed salting, put 5 g of salt, and dissolve 7 g in 50 ml of water. For wet - 15 g of salt, dilute the entire composition with 100 ml of liquid (here, instead of water, red wine or lemon juice is appropriate, pour a glass of brandy into the latter). After pre-salting, leave the beef for roasting in the refrigerator for a day.
Step 5
Decide how you will cook the meat in the oven - simply by placing it on a baking sheet, or maybe in a foil or sleeve. The first method guarantees the formation of a crust, the other two contribute to a more uniform baking throughout the entire thickness of the product. Choosing a "no-everything" bake, prepare the ingredients for the coating. There can be many options, it is important to understand the basic principle of preparing such mixtures: they must contain a caramelizing ingredient (honey, molasses, cane sugar), a binder (potato or corn starch), taste-forming (chopped ginger root, chives, passed through a press, granulated mustard, spices) and fat (vegetable oil). Place the beef in the oven, keep it almost cooked over medium heat, then remove it, coat it thickly with the prepared mixture, return to the oven and bake until the end. Total cooking time is 1 hour for each kilogram of tenderloin, thin or thick rim (other parts of the beef take longer to bake). The recommended temperature is 150-180 degrees.
Step 6
Cook the meat in foil or sleeve for about the same time. Shortly before the end of baking, cut the covering material with sharp scissors approximately in the middle of the top edge. Bend the sides, but be extremely careful - hot air will surely burst out of them, so protect your hands and face from burns. It is necessary to open the beef so that it acquires a beautiful color. If the cooking time is running out and the color remains the same, pour 1-2 tbsp. l. vegetable oil and the crust will certainly be tinted. Oven-baked meat can be served both cold and hot. In the first case, it is worth serving with horseradish or Dijon mustard, in the second - one of the varieties of demiglas, a gravy made from saturated beef broth, condensed for many hours by boiling.
