Oven baked veal is a light, bright and festive dish that fits perfectly into the menu of a large number of diets. It is very simple and quick to prepare, and getting the appropriate meat and vegetables, especially in the fall, is not difficult.
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You will need
-
- veal (fillet) - 1 kg;
- mustard - 2-3 teaspoons;
- garlic - 2-3 cloves;
- salt
- spice
- parsley to taste
Instruction manual
1
Rinse the meat thoroughly, dry it and make longitudinal cuts in it.
2
Peel and wash the garlic, mix the seasonings with mustard, grease the meat on all sides with the mixture and let it soak for 30-40 minutes.
3
Then put the meat on the foil, salt, in the previously made incisions, stuff the garlic, and on top put the previously washed and dried parsley. Carefully wrap the meat in foil and transfer to a deep form, where pour a little water and put in an oven preheated to 180-200 degrees.
4
Bake veal for 30-40 minutes.
5
Serve hot.
note
To determine the degree of readiness of meat, approximately in the middle of the piece, it is necessary to “pinch off” it with two fingers. The more the meat springs, the more raw it is.
Useful advice
The process of cooking meat does not end at the moment when it is removed from the oven. The dish must be left in a warm place for another 30 minutes so that it can "reach".
You can serve meat to the table with gravy, which will remain in the pan after cooking.
Serve veal baked in the oven with vegetables, potatoes, pasta, or as an independent dish.
When baking veal in the oven, it is necessary to ensure that water does not boil out of the form, otherwise the meat will turn out to be very dry.