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Baked beef heart

Baked beef heart

The heart pieces are seasoned with ginger, pepper and paprika, sprinkled with olive oil and a little white wine and left to marinate.

Cut the onion into small pieces and put it to harden in olive oil and thyme. When it has softened a little, add the sliced ​​carrot.

Put the pieces of heart, leave them for a few minutes on both sides, add the white wine, let them drop a little and then move them to the Romanian bowl, put the onions and carrots on the edges.

Sprinkle red pepper, salt and mixed herbs and garlic slices over the meat

Put a little water, cover and put in the oven for about 40 minutes.


Ingredients Baked beef with vegetables

500 gr beef neck (or apricot)
500 gr potatoes
1 red kapia pepper (about 150 gr)
1/2 green kapia pepper (about 75 gr)
1 medium onion
3 large cloves of garlic
3 canned tomatoes (or 1 large tomato fresh and well cooked)
1 teaspoon grated dried oregano
1/4 bunch of parsley
1/2 teaspoon dried mint
1 tablespoon pepper paste (sweet I used my baked pepper paste)
1 large bay leaf
5 tablespoons oil
salt, black pepper, chili flakes


To get a Ground beef tasty in the oven, it will be seasoned with as few spices as possible (in order for the steak to be as close as possible to the natural taste of the meat.

Calf muscle it will be cleaned of the skin, then it will be portioned in thick slices of approx 4-5 cm.

Each piece will be beaten a little (just as long as the meat is stretched) with a hammer and then greased with vegetable oil and seasoned with salt and pepper.

Veal slices thus prepared, they will be placed on top of each other in a food foil and they will be refrigerated (to take their aromas and to freeze) approx. 30 minutes.

In a Teflon pan with butter and 1 tablespoon of oil, put each slice of veal muscle to fry 3-4 minutes on each side.

a heat - resistant metal tray (or glass, ceramic ), transfer the slices of veal muscles together with the melted butter and the juices left by the meat during frying.

Peeled vegetables (optional..carrots, potatoes ..) they will be cut into desired shapes and sizes, then placed among the pieces of veal muscle.

It will be poured over veal and vegetables red wine.

The tray will be placed in the preheated oven at 180 degrees for at least 50-60 minutes (turning the veal from time to time, so as not to cook only on the surface).

If you want one Ground beef more juicy, then the tray will cover with aluminum foil, then discovered with only Ten minutes before the end just to make his flesh a pink face (not a whitish gray color).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Roast beef in the oven will be served hot with the vegetables next to it and with the sauce left, or with a vegetable puree and a garnish of boiled and sauteed peas.


Calf muscle, will be cleaned with a sharp knife of white skin (if it has not been cleaned at the butcher), then greased with a little oil, seasoned with a mixture from: butter, aromatic herbs (hymen, sage, basil, bay, etc.), salt and pepper, tied with a string to give it a regular shape, then cooled in the refrigerator for approx. 30-35 minutes, then cooked.

The vegetables, which were chosen to be used as a & # 8221 bed & # 8222 to the beef muscle in the oven, will be cleaned, washed and cut into large pieces, sprinkled with oil and seasoned with a salt and pepper powder, then put in a tray anointed with oil, over which it will be placed calf muscle, prepared in advance.

It will be poured over it red wine together with water (or beef soup, vegetables), covered the tray with a foil of aluminum and put in the preheated oven over low heat (180 degrees, for approx 60-65 minutes).

Near the end of 20 minutes, the aluminum foil will be removed, leaving veal muscle, to get a red crust (but taking care to always sprinkle with the sauce formed in the tray, so as not to dry out).

After cooking, tray will be removed from the oven, covered again with aluminum foil (to let the muscle rest and maintain its juiciness).

For serving, the veal muscle will come loose from the string, then put on a plate and cut into thin slices of about 2 cm, served with the vegetables cooked, sprinkled with sauce format, or it can be served separately in a dish.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Baked veal muscle, can also be served with natural potatoes sprinkle with hot butter and decorate with parsley freshly chopped or with a portion of crispy baked potatoes prepared as in the recipe below.


Baked marinated beef ribs are a specialty of great restaurants, appreciated for their special flavor. Take some time to prepare this recipe, which will make the whole family ask for a second portion!

Season the ribs in abundance with herbs, salt and pepper. Put them in a deep container or in a stainless steel bowl and cover them with wine. Keep the bowl in the refrigerator for 12 hours so that the ribs marinate.

Preheat the oven to 190 degrees.

Remove the beef ribs from the sauce, put the wine in a container and boil until reduced by half. Heat the olive oil in a pan over medium heat. Add the ribs and make sure they brown well on both sides. After they brown and turn brown, put them in another pan and sauté the onion, carrots, celery and garlic in the pan in which you fried the meat, adding more oil if necessary. After the vegetables have hardened, place them over the fried ribs. Add the wine, bay leaves, beef soup and mushrooms. Cover the pan with cling film or baking paper and bake for five hours.

Remove the pan from the oven and let the contents cool for an hour before deboning the ribs. Remove any traces of fat from the sauce. Remove the vegetables from the pan and place them on a plate. Put the sauce in a pot and leave it on the fire for about an hour, until the amount is reduced by half. Finally, pour the sauce over the marinated beef ribs and vegetables - the meal is ready!


How to marinate beef & # 8211 5 delicious steak recipes

Maybe you are interested in finding out 5 sauces for a perfect steak.

As we showed at the beginning, any sauce for marinating meat must contain equal parts of acidic liquid, oil and soy sauce. Another trick is to replace the acidic liquid with an enzymatic one, with similar effects, such as pineapple or papaya juice. This advice is especially suitable for exotic, Asian-inspired recipes. In addition to these basic ingredients, the marinade also uses aromatic oils, greens and spices to taste. For an exceptional steak, you can try the following quick and easy recipes:


How to cook baked beef with herbs

Beef is a special (and expensive) meat, so it is very important to cook it correctly. The recipe below helps you get a delicious meal without knowing too complicated cooking techniques.

Required equipment: you will need a kitchen thermometer and a butcher's string.

Tips:
Tie it with a butcher's string:
It is very likely that the beef tenderloin you bought is uneven in thickness at the edges. To get the same thickness of steak, but also a tender and well-penetrated meat on its entire surface, bend the thinner end and tie it with a kitchen thread.

Season the meat well
Beef is a tender meat, but it does not have a special taste. If you do not choose the right spices and do not put them in the required amount, you will get a fairy steak. Cover the entire surface of a whole muscle with a thin layer of salt, herbs and crushed garlic.

Pay attention to the preparation time
Beef is very good in rare and medium rare versions (in blood and medium cooking). If you cook it too much, you risk turning it into dry, hard meat. Normally, it is kept in the oven for about 30 minutes, but if it is thinner, after 18-20 minutes you should check. To make sure you get the perfect steak, insert a thermometer into the thickest part of the meat: it should be 49-51 degrees Celsius for a meat in the blood and 51-57 degrees Celsius for medium rare.

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Beef muscles baked with beer

a very very fooooooooooaaaaaaaaaaartearte steak. The meat will be so tender that you won't need a knife to cut it. : The beef muscle is cut into rounds and put in cold water with a little salt for 15 minutes.

After that it is seasoned and greased with mustard, on one side and on the other. Put the pieces in a bowl, cover the dish with cling film and refrigerate for an hour.

Put the tablespoons of oil in a pan and place the meat in the pan. Over the meat, cut the garlic cloves into rounds, pour and place the bay leaves.

Cover the pan with aluminum foil and place in the oven, which has been preheated. Leave it on low heat for an hour and then put the cup of beer. Put the aluminum foil back on after I put the beer. Leave the fire on medium and leave for another hour or an hour and a half.

Serve hot with a garnish of rice, potatoes or any other vegetables. Good appetite!

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil


Baked beef steak

I'm cooking and I'm waiting for you to come back for other beef recipes!

Good appetite
Did you like the recipe? Recommend it!

29 comments:

good evening. I came to dinner.

Are you fasting now?

God, it was raining in my mouth again. What's more, I'll try this recipe too. congratulations!

Welcome to this late dinner girls! :) There were 3 portions of steak, it seems that today I can only fast :))
Anelise, you need a healthy steak, it's good for immunity D. Quick recovery!

stop haunting the night on blogs, hide your laptop under the pillow and sleep :)))))

:)) what a coincidence. we are just praising your pancake pan :)) or is it a coincidence and you were online when you saw a constantean on your blog?

Robert I was still editing recipes when you visited me :))) and I knew immediately that you were, that's why I told you not to go on blogs :))))

:)) Good that gadget. I in the depths of my soul hope that you have returned to admire the wonder of beef steak: D

Robert. This steak, I love it. I came to tell you that I didn't buy that pancake pan with yellows, but with lions, that's why I had more :)))

I admired more of your food here :))) I like how you cook. you are only good to marry :)))

I also like all these "toys", only I refrain from buying too many because I want to have room in the house too :)) I'm really glad you like the way I cook, especially since you have so much experience in cooking as well as to "view" recipes. Anyway, I know you're quite indulgent with me, but I'm pretending it's raining too :) I'm still waiting to get married, I haven't matured enough yet :)) Eheee, until then I'll make a lot of steaks life :))))

Too bad it's so late that I was invited to a portion. Looks like you don't even have any, these younger girls were faster on their feet.
Good night!

What to do, I didn't get it either :) Next time I make more steak and I invite you personally.
Good night Great!

it's good if you manage to refrain and don't buy everything you see, as I do. I even filled the whole house. I still promise not to take anything, but when I see myself in front of the shelves. uit. ))))


BEEF FRYING WITH BEER IN THE OVEN

Here is a hearty lunch with a wonderful roast beef with baked beer. It is not a complicated recipe and served with some sauteed vegetables is a very suitable choice for those who want to successfully prepare a delicate piece of meat.

Ingredient:

  • 750 gr. beef pulp
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon tomato paste
  • 3 tablespoons olive oil
  • 350 ml. beer
  • 1 sprig of thyme
  • salt and pepper
  • oregano and dried basil

Initially we intend to prepare this beef after marinating for at least 24 hours in the refrigerator. Only today, as I was taking the meat out of the fridge, I remembered that I had a bottle of beer in the house waiting to be consumed… It's not black, indeed, I'm sure it would have gone much better in the oven with this beautiful piece of meat, but also the blonde one, I am convinced that it will give the steak an exceptional taste.

I leave the whole piece of meat aside to reach room temperature, then wash it and drain it well between two paper towels.

Grease it with a tablespoon of olive oil, season it with salt and pepper and then sprinkle on both sides oregano and dried basil.

Heat a Teflon pan without oil very well and brown the meat for 4-5 minutes on each side to catch a fine crust before putting it in the oven.

I take it out and let it rest on a plate until I prepare the sauce that will accompany it in the tray.

I put 2 tablespoons of olive oil in the pan in which I fried the meat, I first add the onion and garlic to cook for a few minutes, then the tomato paste and the thyme branch and I leave them on low heat for 2 minutes until a consistent sauce is obtained.

Pour the sauce into the pan along with the steak and the entire amount of beer. I add a little more salt and, depending on the size of the tray, a cup of water, so that the liquid level reaches at least two thirds of the height of the piece of meat.

I cover the tray very well with an aluminum foil and put it in the oven for at least 2 hours at 170 & # 8211 180 °.

When it is almost ready, I remove the foil, turn it over and let it brown evenly for about 15 & 20 minutes.

While browning, blanch the vegetables. I boil a pot with 2 liters of water and salt, and when it boils I add the vegetables and leave them for 3-4 minutes on the right heat. I take them out in a bowl with water and ice, then I sauté them in a pan with two tablespoons of butter.

Now I enjoy the steak with this wonderful combination of broccoli, carrots, Brussels sprouts, asparagus and yellow beans over which I add the sauce left in the tray from the steak and passed through a blender.