I want to taste delicious, juicy, tender, low-fat meat - cooking beef with the help of an oven will help realize a dream

Sufficiently common meat for cooking is beef. Due to a number of advantages that beef has over other kinds of meat, many housewives prefer it to her. But to get a delicate, juicy, fragrant and appetizing dish, you need to choose the right meat, given the age of the animal and the part of the carcass necessary for the particular dish.

Preparation of beef is a laborious process, or rather time-consuming. After all, the minimum for cooking beef is 1 hour, a maximum of 3-3.5 hours. It all depends on a piece of meat and how to cook. As for the latter, it is baking that will help to save a greater number of useful elements in beef: proteins, minerals, vitamins. For baking the best option will be fresh (not frozen), juicy, soft, without films and tendons pieces of young beef, such as riba or cut.

Preparation of beef in the oven can be carried out in foil or in open form on a baking sheet; Whole piece or several small pieces. Here everything depends on the preferences of the one who cooks, and the chosen dish. The baked large and juicy piece of beef can become a separate dish on the festive table, part of some salad or - cut into thin slices - will complement the sandwich.

Variations on the topic of cooking beef in one piece are many, but it is possible to highlight the main points that are used in many recipes. To begin with, and wipe off excess moisture a piece of beef, it is better if it will be large - 1-2 kg. We rub it with salt and favorite spices (perfectly suited different peppers: black, white, red, dried herbs), you can also use a ready-made set of baking seasonings. But to get a more juicy, soft and fragrant meat it must be pre-marinated. For preparation of marinade it is possible to use several recipes for your taste.

1. Soy sauce (several spoons), about 6 scraps of mashed garlic;
2. Olive oil (a couple of spoons), juice from lemon or lime;
3. Red wine, grated garlic, onion, cut into thin rings, chopped fresh greens of dill and parsley, a little salt - everything is cooked for 2-3 minutes.
4. Soy sauce, sour cream, a tablespoon of apple cider vinegar, pepper, spices to taste.

These are the most common marinades used in cooking beef; There are many other options - choose you. After the marinade is cooked, we cover our piece and put it for at least 2 hours in a cold place. Better, of course, for a longer time, for example at night.

After pickling, meat can be stuffed with garlic and carrots if desired. Garlic will add aroma, and carrots after the finished meat will be sliced, will give interesting orange impregnations in slices. Now you can start directly baking beef. As mentioned above, it can be left open on a baking sheet (but then it can get a bit dryish) or choose the preparation of beef in foil. In this case, there is more chance of getting a soft, juicy, tender piece of meat on the way out. After all, the foil not only does not allow the moisture released during cooking to evaporate, but also allows to preserve nutrients to a greater extent; Also, the aroma of spices added during marinating is completely preserved. To obtain a better effect, the foil needs to be folded in half or three times - this will help prevent evaporation and leakage of meat juice.

Oven, before you put meat into it, it should warm up well: the temperature of baking should first be about 250 degrees, then put it at 200 - at this temperature, the cooking of beef will last for about two hours - it all depends on the baked piece.

To fans of a crisp on the baked meat it is not necessary to take out it at once from an oven. And pull out the baking tray, open the foil and pour the beef prepared during the cooking process with juice and without closing the foil put meat back into the oven for another 15 min. This time should be enough to form a crust, but it will not be enough to dry our beef. When the meat is cooked, it must be immediately removed (in no case should it be left in the oven, so it can become dry and hard). Prepared in this way, beef can be served to the table as in a hot form - a separate dish decorated with greens, and in the cold - as a cutting.