How to make boiled beef from beef at home

Baked beef in foil in the oven

Kitchen equipment: marinating container, garlic press, baking tray or baking dish.

Ingredients

How to choose the right ingredients

• Definitely give preference to chilled meat over frozen.
• When buying beef, be sure to pay attention to the smell - it should be pleasant, perhaps with notes of fresh milk.
• A good piece of beef tenderloin is best for roasting.

Step-by-step cooking recipe

1. Place a kilogram piece of meat in a separate container.

2. Peel the garlic, crush it and season the beef with it.

3. Add rosemary leaves, mustard, salt and pepper to the meat.

4. Mix the marinade thoroughly and make sure the meat is well coated.
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5. Wrap the beef in several layers of foil and place in an oven preheated to 180°C for an hour and a half.

6. When the meat is ready, leave it in the oven until it cools completely.

Video recipe for cooking boiled beef at home

Watch this wonderful video to thoroughly understand this brilliantly simple recipe. You will learn how to properly wrap meat in foil and see how appetizing a simple piece of beef looks after a few simple manipulations.

How to cook meat with honey?

First prepare the marinade mixture. Mustard and honey are mixed in one bowl. The main thing is to thoroughly mix these two ingredients so that they become a homogeneous mass. Now you can coat a piece of meat with them, carefully, without missing a piece.

Now the beef prepared in this way is placed in a cold place for several hours. Then take it out and season it with salt and spices to taste. Chop the garlic into large slices and sprinkle it over the meat. And then put the piece in the refrigerator for another hour.

Now the meat is wrapped in foil quite tightly. The oven is heated to 200 degrees. The meat is sent for an hour to cook. And then you need to keep the boiled pork in the turned off oven for another hour so that the meat simmers.

Baked pork, the recipe for which is described above, turns out very tender. And the spicy marinade makes it even more aromatic and juicy.

Pork boiled pork

This recipe is designed for the meat to spend almost 6 hours in the oven at a temperature of no more than 100°C. Such long-term baking at a low temperature will allow the meat to bake evenly and not lose all its juiciness. If you are not at all inspired by the amount of time spent waiting for a culinary masterpiece, do not despair, since you can cook boiled pork in the oven in the usual way - in a few hours at a higher temperature.

Preparation time: 6 hours + 24 hours for marinating. Number of servings: 9-10. Kitchen equipment: syringe with a thick needle, deep baking dish, cutting board, knife.

Ingredients

Baked pork in foil in the oven: step-by-step recipe with photos

1. First of all, you need to prepare the brine. To do this, dissolve 90 g of salt in 800 ml of water. If the piece of meat you are going to bake is less than 5 kg, proceed from the proportion of 17 g of salt per 1 kg of pork.

2. If you have never given injections, now you have a unique opportunity to practice and acquire this skill in the pleasant conditions of your own kitchen. Take a syringe with the thickest needle you can find and inject all the resulting brine into the pork (leave literally 3-4 spoons, they will be useful for another matter).

3. After the injections, it’s time for a massage, only, unfortunately, it won’t be done for you, but you will do it for the meat (although if you have a familiar massage therapist, you can diversify the process somewhat). Work the entire piece of pork thoroughly with your hands so that the brine is distributed as evenly as possible inside.

4. Pour the remaining brine into the container in which the meat will be marinated and add 50 ml of vegetable oil. Divide 1 head of garlic into cloves, peel and add to the marinade.
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5. Add 3-4 bay leaves and herbs to your taste, such as thyme. You can also add sage, ginger or coriander to the marinade for pork.
6. Carefully place the meat in the marinade, pack the container in a plastic bag and refrigerate for a day. During these days, turn the pork several times so that the piece marinates evenly.

7. When the meat is marinated, peel a new head of garlic, cut the cloves into 2 parts and stuff the pork with them on all sides.

8. Place the meat ready for baking in a deep dish and place in an oven preheated to 100°C for about 5 hours.

9. In a bowl, mix 3-4 tablespoons of mustard and 1-2 tablespoons of honey.

10. Remove the almost finished meat from the oven, open the foil, make small cuts on the surface of the piece and brush it with mustard-honey sauce.

11. Heat the oven to 210°C and return the meat there for another 40 minutes until golden brown.

Video recipe for cooking boiled pork

Of course, this recipe for pork baked in the oven is neither simple nor quick. But the result of the effort and time spent more than compensates for all the costs. Moreover, in this video, a wonderful cook will explain in detail what, how and why you need to do so that boiled pork melts in your mouth. And for those who are interested in using technological innovations in the kitchen, this video will be doubly educational!

Recipe for cooking boiled pork in a slow cooker

In the modern kitchen, you can find many different recipes for boiled beef. For housewives who value their free time too much, an indispensable assistant in the kitchen comes to the rescue - a multicooker. So, boiled beef in a multicooker.

Required Products:

• 0.5 kg fresh pulp
• 1 tbsp. spoon of mustard
• 1 tbsp. l ground paprika
• 1 tbsp. l corn oil
• 1 tbsp. l soy sauce

Meat preparation options

If you like boiled pork, try all sorts of options for preparing it. For example, you can bake meat not only in foil. The step-by-step recipe for cooking boiled pork in the oven in a sleeve is completely no different from the above, with the exception of using a baking sleeve. Foil or sleeve - the decision is yours, most importantly, proceed from the principles of your own convenience.

Even the absence of an oven cannot be an obstacle for a real meat eater. Prepare juicy and aromatic boiled pork in a slow cooker and enjoy its unique taste anywhere!

Dear ladies, do not forget that real food for the strong half of humanity is meat, meat and only meat. If your man is already tired of cutlets and chops, pamper him with chopped steak. Indeed, a beef or pork steak will please even the most fussy eater. A classic of the genre for a hearty breakfast will be steak and eggs. Start your morning deliciously, and you are guaranteed a good day.

Don't be afraid of new recipes, look for dishes that suit you , and don't forget to share your wishes and comments in the comments. Be sure to share your experience if you know the special secrets of preparing juicy boiled pork and rate our recipes.

Preparation

In the preparation of this dish, endurance plays an important role: everything needs to be done slowly, leisurely, and measuredly. After the meat has been selected, it needs to be allowed to “rest”. Fresh meat should be placed in the refrigerator overnight, and frozen meat should be slowly defrosted in the refrigerator.

One of the most important features of boiled pork is its smell. It takes time to get a truly flavorful dish. First you need to prepare the vegetables: onions, garlic, carrots, options using asparagus, celery and other vegetables with a bright aroma are possible.

Vegetables need to be peeled and cut into large strips, and stuffed into a piece of meat.

A good boiled beef is a rather spicy dish, so the meat needs to be seasoned generously; you can prepare a marinade or brine, rub the piece with ground garlic and other seasonings and let it sit for another 7-10 hours so that the meat is well saturated with aromas.

Experienced chefs recommend wrapping a piece of marinated veal with thin slices of bacon - this will allow the meat to retain its juiciness, absorb lard fats, and at the end of cooking, create a bright, golden brown crust on the surface of the product.

There are many recipes for cooking boiled pork. They differ not only in the set of spices, but also in the cooking method itself. Modern housewives make boiled pork in a slow cooker, bake it in the oven, cook it in a saucepan or pressure cooker, and bake it in a sleeve in the microwave. In order to decide on the choice of cooking method, you first need to familiarize yourself with them all.

Boiled pork

There is an “old-fashioned”, proven method of cooking boiled pork at home. Boiled boiled pork is made quite simply and does not require the use of any kitchen equipment except the oven, which is why this recipe was so valued by our grandmothers and mothers.

To prepare boiled pork you will need:

• 2 kilograms of veal thigh;
• 2 heads of garlic;
• 2 large carrots;
• salt and pepper to taste;
• 2 tablespoons sour cream;
• 1 tablespoon mustard.

Peel the garlic and carrots and cut into large strips. Rinse the meat, dry it, stuff it with prepared vegetables. In a small plate, combine sour cream, mustard, salt and pepper, mix everything thoroughly, rub the meat with the mixture and leave in the refrigerator overnight. In the morning, take out the container with meat and leave it warm for another 2-3 hours.

Place the marinated meat in a heat-resistant bag or sleeve, place in a large saucepan, add water so that the meat is covered. Boil. You need to cook this preparation for 2 hours, and then turn the meat on the other side and cook for another 1 hour.

After the cooking process is completed, you need to make a puncture in the bag and leave the meat until it cools completely, then put it in the refrigerator overnight.

Pressure cooker to the rescue

Cooking in a pressure cooker is different in that the meat will take much less time to become perfectly tasty. In addition, minimal intervention will be required during the cooking process, since the liquid from the pressure cooker does not evaporate, but circulates inside it. This also means that after the pork is cooked, there will be quite a lot of rich, delicious broth left over.

To cook boiled pork in a pressure cooker you will need:

• 2 kilograms of beef brisket;
• 2 heads of garlic;
• 0.5 liters of adjika;
• coriander, salt and pepper to taste;
• 2 carnation sockets;
• 200 milliliters of water.

Cold-aged brisket should be rinsed with cold water and excess moisture removed with paper towels. Peel the garlic and cut into large strips. Using a thin knife, make punctures in the meat along its fibers; insert a slice of garlic into each puncture. Rub the meat with homemade adjika or pour it over it and leave to marinate for 15-20 hours.

Prepared veal needs to be tinted. To do this, in a frying pan with a thick bottom, you need to heat a few drops of vegetable oil and fry the meat on each side until you get a bright, ruddy crust. Place the workpiece in the pressure cooker bowl, pour water into it, add pepper and cloves and cook for 3-5 hours.

Check the degree of readiness by pricking the meat with a sharp knife.

Cooking up your sleeve

The properties of the sleeve are similar to the operation of a pressure cooker, because it also creates a vacuum and steam circulation, so the sleeve is one of the most profitable ways to cook boiled pork at home.

To prepare boiled pork in the sleeve you will need:

• 1.5 kilograms of beef;
• 1 head of garlic;
• 1 lemon;
• 1 tablespoon dried basil;
• a teaspoon of black peppercorns;
• 1 tablespoon ground paprika;
• a pinch of thyme and thyme;
• 1 teaspoon mustard powder.

Fresh meat must be kept in the refrigerator overnight, rinsed thoroughly with cold water, dried, and films and veins removed.

The pepper must be thoroughly ground in a mortar until fine crumbs are obtained, but not powder. Combine all the dry spices and herbs, salt and mix. Peel the garlic, cut into long slices, roll in a mixture of herbs.

Using a sharp knife with a thin blade, make deep punctures in the meat and stuff it with slices of prepared garlic. Place the meat in the remaining mixture and rub it thoroughly with this mixture. Pour lemon juice over the meat and leave in the refrigerator overnight.

Place the marinated meat in a sleeve, pour a glass of water into it and tie tightly. Bake in the oven or microwave on high for 40 minutes in the oven or 30 minutes in the microwave. At the end of this time, the power should be reduced by one point and cooking continued for another 30 minutes.

After baking, the meat should be left in the sleeve; when it deflates, a pressure should be placed on top and left until it cools completely.

Baked pork in dough in the oven

Boiled pork in dough, baked in the oven, in its characteristics is not only not inferior to the dish made by baking in foil and a sleeve, but is also significantly superior to it. In addition to the amazingly juicy meat, in this case you can enjoy the amazing crispy tasty dough - golden brown on the outside and soaked in meat juices on the inside.

Ingredients:

• pork chop or neck – 520 g;
• garlic cloves – 2 pcs.;
• dried basil - a pinch;
• oil – 30 ml;
• mustard – 20 g;
• water – 85 ml;
• flour – 320 g;
• salt pepper.

Preparation

1. The pork piece is rubbed with salt, spices, filled with garlic and left in the refrigerator for a day.
2. Mix flour and salted water into a stiff dough and let stand for 30 minutes.
3. Roll out the dough, wrap it around the meat, pinch the edges on top and place it in a device heated to 180 degrees for an hour.