Beef is considered a rather valuable dietary product, which is well absorbed, and also saturates the body with protein and amino acids. Due to its taste, this kind of meat is included in many cuisines of the world. But he has one significant drawback - sometimes beef turns out to be sufficiently dry. But then how can you cook it so that it turns out soft and juicy? To do this, it is best to bake it in the sleeve, taking into account some recommendations.
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You will need
- - a whole piece of beef (pulp) - 700 g;
- - a small lemon - 1 pc.;
- - coarse salt - 2 tbsp. l.;
- - granulated sugar - 1 tsp;
- - bay leaf - a few pieces;
- - black pepper peas - 4-5 pcs.;
- - acute mustard - 1 tbsp. l without a hill;
- - cloves of garlic - 4 pcs.;
- - black ground pepper - 1 tablespoon;
- - sunflower oil - 2 tbsp. l.;
- - sleeve for baking.
Instruction manual
1
First of all, rinse a piece of meat under a stream of cold water. To make a marinade, take a narrow pan or bowl, pour 1 liter of water into it, put salt and sugar. Squeeze 2 tablespoons of juice from lemon, add to water and mix well.
2
Immerse the beef in the resulting solution so that it covers it completely. After that, pour black pepper in peas, put a bay leaf, and then cover with a thin plate and set a heavy press on it (you can use bricks, stones or 2-3 eggplant with water). Leave the meat soaked for 12 hours in a cool place.
3
When the aging time has come to an end, remove the beef from the marinade and dry with paper towels. In a small bowl, prepare a mixture of mustard, black pepper and vegetable oil. Peel and chop the garlic with longitudinal plates.
4
Cut 4-5 deep transverse holes in the pulp. Then put the beef in a bowl and grease it on all sides with the resulting mustard mixture. Place the garlic in the cuts and leave for 30 minutes.
5
After that, turn on the oven and set the temperature to 180 degrees. While it is warming up, transfer the meat to the baking sleeve, pour 100 ml of water into it and tie it tightly. But so that the beef is not tightly wrapped in a sleeve - there should be a little air inside.
6
Then put the meat in the sleeve on a baking sheet or in a baking dish and place in the oven. After boiling water in the sleeve, immediately reduce the temperature in the oven to 140-150 degrees and bake the meat for 1 hour 20 minutes. When they pass, turn off the oven and let the beef “reach” for another 20 minutes.
7
Take out the finished beef in the sleeve, transfer to a plate. Carefully cut the sleeve so as not to burn yourself with steam. Transfer the meat to a large dish and pour it with the juice formed in the sleeve. And then cut into portions and invite everyone to the table. Such a soft, juicy, aromatic dish can be served both hot and cold. For example, make sandwiches from it for breakfast.