Veal in the oven with potatoes: recipes and cooking tips

Recipe 1: veal in the oven in foil (step-by-step photos)

Baked beef in a large piece is a very impressive, and at the same time very simple dish, something like the usual pork boiled pork. The main thing when preparing it is the correct choice of the right piece of meat. Not every part of the carcass is suitable for whole roasting, and only from a young animal. The most tender will be veal in the oven in foil, but you can also get a very tasty dish from beef. To make the oven meat juicy and soft, you need to buy either a tenderloin (more expensive) or a thick end (cheaper). And when you have purchased the desired piece of meat, all that remains is a mere trifle - wrap it in foil and bake it in the oven, but first prepare it a little.

• Meat - 1-1.2 kg
• Garlic - 3 large cloves
• Mustard - 1 tbsp
• Vegetable oil - 1 tbsp
• Salt
• Ground black pepper

We wash a piece of meat, dry it with a paper towel, and remove films and tendons. If there is a layer of fat, then leave it.

Mix a tablespoon of prepared mustard, a tablespoon of vegetable oil, and three cloves of garlic in a bowl. passed through a press, ground black pepper and a heaped teaspoon of salt.

Coat the meat on all sides with the mixture.

Place in a container, cover with a lid and leave in the refrigerator for an hour or two.

Line a baking dish with foil, shiny side up. Lay out the marinated meat.

Wrap it in a tight envelope so that the juice does not leak out during baking.

Bake for about an hour and a half at a temperature of 220 degrees. The time depends on the size of the piece of meat and the desired degree of doneness. I’m afraid of rare meat, so I bake it until a light juice comes out when pierced.

When the meat is ready, unfold the foil and leave in the oven for another 10-15 minutes so that the meat browns a little. The same principle applies to cooking beef in an air fryer. Place the baking dish on the LOWER rack and cook at MEDIUM fan speed. 5 minutes may be enough for browning, so be careful not to overdry it.

The finished meat should be allowed to rest for about 15 minutes, and then cut into portions. The juice formed during baking can be drained, strained and thickened with a small amount of fried flour, add grated horseradish or butter. Pour the sauce over the pieces of veal baked in foil and serve, preferably with vegetables.

Veal baked with vegetables and lime

By baking veal in the oven with vegetables, you get a complete dish that does not require an additional side dish.

Components:

• Young veal – 750 g;
• Small carrots – 2 pcs.;
• Green beans – 150 g;
• Onion – 3 pcs.;
• Sweet pepper – 4 pcs.;
• Lime – 1 pc.;
• Low-fat cream – 150 ml;
• Flour – 3 tbsp. l.;
• Salt - to taste;
• Spices - optional.
• Butter – 1 tbsp. l.;
• Mayonnaise – 150 ml.

Cut the meat into large steaks. Don't chop it too much, as it will fry too much. We beat it well with a hammer, putting it in a food bag so that splashes do not fly in all directions. In a small bowl, combine mayonnaise and spices.

Generously coat the chops with the resulting marinade, stack them and leave for two hours. We clean and chop all the vegetables into long strips. Place the frying pan on the fire, add oil and fry the flour in it for about 4-5 minutes, stirring constantly.

Pour in cold fresh cream and simmer lightly. Place the steaks in a large dish, top with green beans, vegetables, add some salt and pour cream sauce. Place in the oven for two hours at a temperature of about 185 degrees.

For this dish, it is not important to use this particular set of vegetables; any vegetables you have in the refrigerator will do.

Bon appetit!

Veal baked in a large piece is a very impressive, and at the same time very simple dish, something like the usual pork boiled pork. To make veal in the oven in foil soft and juicy, you need to make sure you choose the right piece of meat and prepare the right marinade. Let's talk about this in detail.

Not every part of the carcass is suitable for baking in large pieces. Either the tenderloin or the edge (thin and thick) and kidney pulp are best suited for this purpose. Tenderloin is an expensive, but win-win option, although the kidney part from a young animal will turn out so delicious that you will lick your fingers!

When you have purchased the desired piece of meat, all that remains is a mere trifle - wrap it in foil and bake it in the oven, but first prepare it a little. So, how to cook veal in the oven in foil.

Recipe 2, step by step: veal baked in the oven

Veal baked in the oven with vegetables turned out surprisingly tasty and soft, although this was the first time I had cooked it. The recipe for baked veal is quite simple and will only require patience from you, since it takes about 1 hour to prepare.

• Veal – 300 gr
• Green beans – 100 gr
• Sweet bell pepper – 1 piece
• Carrots - 1 pc.
• Garlic - 1 clove
• Olive oil - 1 tablespoon
• Mayonnaise - 1 tablespoon
• Mustard - 1 tablespoon
• Ground black pepper - to taste
• Ground white pepper - to taste
• Salt - to taste

Wash the veal, remove the veins (if any) and cut into small pieces. Make a marinade from mayonnaise, mustard, salt, black and white pepper. Place the meat in the dish in which we will bake and mix with the marinade.

Peel the carrots, remove seeds from bell peppers and rinse. Cut vegetables into small pieces.

Mix vegetables and veal.

Add green beans, minced garlic clove and 1 tablespoon olive oil. Mix everything and let marinate for about 10 minutes.

Place the veal with vegetables in an oven preheated to 220 degrees for about 40 minutes.

Serve the dish piping hot, washed down with dry red wine.

Veal baked in the oven: how and with what to cook?

Calf meat is more tender, juicier and, as a result, tastier than beef. Plus, it cooks much faster. Veal is considered to be meat from calves from 14 days to 3 months. It is light pink, almost white, with streaks of fat.

Cooking veal is a pleasure, and then there is... Veal baked in the oven is quick and usually easy to prepare. It is perfect for a romantic dinner with your loved one or for family gatherings. And this dish can only decorate a holiday table.

For the simplest baking method, you need to prepare 1 kg of veal, garlic (several cloves), French mustard, coriander, black pepper, salt.

First you need to prepare the marinade. Place the mustard in a bowl, add spices and mix. Now the meat is rubbed with salt and coated with marinade. Then wrap the meat in foil and leave for half an hour to marinate. In principle, meat can be marinated for much longer, even a whole day. This will make it even more tender and tasty, but you don’t always have that amount of time, and 30 minutes is quite enough. All that remains is to put the meat in a preheated oven for three hours. Cook at 200 degrees.

Veal baked in the oven can be prepared not only as a whole piece in foil. Here, for example, is a recipe for veal baked with vegetables. To bake veal according to this recipe, you need to prepare 300 g of meat, green beans (about 100 g), bell pepper, and carrots. For the marinade you need garlic, olive oil, mayonnaise, mustard, ground black and white pepper and salt.

Again, first prepare the marinade, mixing sauces, oil and spices together. Then the meat is cut into small pieces, carrots and bell peppers, cleared of seeds, are also chopped. Place all the ingredients in bowls, pour in the marinade and leave for ten minutes. Now put the meat in a preheated oven for 40 minutes.

You can also bake veal on a wire rack, so the meat is exposed to hot air on all sides and bakes evenly. Veal baked in the oven according to this recipe is somewhat similar to the traditional Korean dish bulgogi, but Koreans stew veal, and this recipe suggests baking it. The remaining stages of preparation are absolutely identical.

The ingredients for this dish are the following: 1 kg of veal, green onions, 5 cloves of garlic, pear, granulated sugar, a tablespoon, 2 tablespoons of soy sauce, sunflower and sesame oil.

The meat is cut into thin slices, beaten and cut into strips, then transferred to a bowl. The pear is grated and the juice is squeezed out; green onions, finely chopped and minced garlic, sugar, butter and soy sauce are added to the pear juice. Then the marinade is added to the meat and left to sit for 20 minutes.

The marinated meat is laid out on a wire rack in one layer, a tray is placed under the wire rack to collect the dripping fat and the oven is preheated to 230 degrees. The meat does not bake for long, literally 5-7 minutes. It is most often served with rice, but nothing prevents you from replacing the usual side dish, for example, with spaghetti.

Speaking of stew. Veal stewed in sour cream with mushrooms is also very, very tasty. For this dish you need half a kilogram of veal, 400 g of champignons, an onion, 150 g of sour cream.

Veal, mushrooms and onions are cut into large pieces, placed in a hot frying pan, covered with a lid and simmered for half an hour. The meat should be stewed in its own juices, but if necessary, you can add water.

After half an hour, add mushrooms to the meat and simmer for another 10 minutes, then add sour cream and spices. The meat should be simmered in sour cream sauce for another 15 minutes. Veal in sour cream sauce is ready.

In general, veal baked in the oven can be very diverse, to suit every taste and skill. One thing remains unchanged (unless, of course, technology is violated) - the tender and juicy taste of meat.

Recipe 3: how to cook veal in the oven

Fans of veal know very well how much healthier this meat is than pork. Firstly, the low fat content allows you not to limit yourself in serving sizes, and secondly, properly baked veal in the oven cannot be compared in taste and tenderness with any other meat.

• veal fillet - 1 kg:
• carrots - 1 piece;
• garlic - 4-5 cloves;
• coarse sea salt;
• ground black pepper.

For baking, it is best to use fresh meat that has not been frozen. But if it so happens that you have an excellent piece of veal, but frozen, then to successfully implement the recipe you should defrost the meat correctly. This should be done very carefully, preferably at room temperature. It’s best to put it in the refrigerator (not the freezer) for a day and it will reach the desired condition. It is very important to send meat into the oven that has “relaxed”, that is, its fibers must be completely defrosted.

There are several baking methods. Let's use the basic recipe and bake the veal in foil, stuffed with carrots and garlic.

The carrots should be peeled and washed. Then we cut it lengthwise, and then cut the large parts into smaller ones, but with a pointed end. As a result, we should get something like small cones with which it will be easy to stuff the veal tenderloin.

Peel a few cloves of garlic, and then cut each clove lengthwise into two parts.

Wash the veal tenderloin in warm water, lightly dry it with paper towels, and then stuff it with carrots and garlic. In order to easily insert pieces of carrots and halves of garlic cloves into the meat, deep cuts should be made in the meat. Using a sharp knife, pierce it in different parts (on all sides) and alternately stuff it with carrots and garlic.

Then salt and pepper the meat on all sides. We tear off a piece of foil, which will be 3-4 times the size of the veal, place the meat in the center and cover with foil on all sides. It turns out that we have, as it were, “sealed” the veal, thanks to which the meat juices will not evaporate, but will remain inside and it will turn out juicy and tender.

Place the veal wrapped in foil on a baking sheet and place it in an oven preheated to 190 degrees.

Bake it for exactly 2 hours. Then take it out and let it cool slightly without unrolling the foil.

Cut the veal into portions and serve, garnished with sprigs of herbs. Bon appetit!

Veal baked in a sleeve with herbs

• veal – 0.5–0.6 kg;
• mayonnaise or sour cream – 0.2 l;
• garlic – 2–3 cloves;
• bay leaf – 4 pcs.;
• spicy herbs, salt, pepper - to taste.

• Prepare the veal for roasting by washing and drying it.
• Crush the garlic and add it to mayonnaise or sour cream. Add salt and seasonings to it.
• Coat the meat well with the resulting mixture and place it in the sleeve.
• Place bay leaves in the sleeve over the meat.
• Tie the sleeve on both sides. Using a toothpick, make small holes in the film to allow steam to escape.
• Preheat the oven to 190 degrees. Place the sleeve with meat in the mold, put the mold in the oven.
• Bake the veal for an hour and a half. Before taking it out, check the degree of readiness with a knife: if the ichor does not flow out, the meat is ready.

Recipe 4: veal with potatoes in the oven (step by step)

• Veal tenderloin – 1 kg
• Rosemary - 5 sprigs
• Sage - 3 sprigs
• Thyme - 3 sprigs
• Salt
• Pepper
• Vegetable oil
• Broth – 300 ml
• Potatoes -7 pcs.
• Large onion - 1-2 pcs.
• Flour - 1-2 tbsp.

We place the veal in a cooking net, or tie it with baking twine. If you have a flat piece, roll it up. We place sprigs of aromatic herbs under the mesh (string).

Fry the meat in a frying pan on all sides. Salt and pepper. Transfer to a baking dish.

Place potatoes around, cut into medium cubes and mixed with onion half rings. Spread rosemary, cumin and sage over the potatoes. Drizzle everything with a small amount of vegetable oil.

Pour over heated broth.

Bake for about 1 hour.

We get the veal. If it is easily pierced with a knife and clear juice flows out, it’s ready. If pink liquid is released, the meat should be returned to the oven for another 20-30 minutes. Take out the arrosto and wrap it in foil.

Pour the resulting juice into the pan where we fried the veal. Mix the potatoes and add salt. Let's check for readiness. If necessary, place it back in the oven until done.

Add 1 tbsp to the pan with the meat juice. flour, stir well, bring to a boil. Salt.

Cut the baked veal into thin slices.

Serve baked veal with potatoes and sauce. Bon appetit!

Recipe 5: juicy veal with vegetables in the oven

Tender veal with light vegetables and sauce in the oven. I would like to offer a recipe for veal - the meat of a young calf. It is called the healthiest, and it is much more tender than beef. The optimal, easiest and healthiest combination is with vegetables, for example, carrots, beans, bell peppers and onions (and in fact, who has what vegetables in the refrigerator). I suggest giving the meat a spicy, slightly sour taste, so as seasonings we’ll take mayonnaise, mustard, lemon, a clove of garlic and a bouquet of pepper. Also in the photo there is no cream, flour and butter - we will need them for the sauce.

• veal 400 g
• carrots 1 piece
• green beans 200 g
• bell pepper 1 piece
• onion 2 pcs
• garlic 1 clove
• lemon 0.5 pcs
• mustard 1 tbsp.
• mayonnaise 2 tbsp.
• bouquet of pepper 2 pinch
• cream 400 ml
• flour 2 tbsp.
• butter 1 tbsp.

We cut the veal into portions, keeping in mind that it will probably shrink during cooking, so we don’t cut it too small.

We beat the meat.

Mix a couple of tablespoons of mayonnaise, a tablespoon of mustard. Squeeze out a clove of garlic.

Squeeze lemon juice in there. Add a bouquet of pepper and salt to the seasoning. Mix.

Coat the pieces of meat with seasoning. It will seem that a little of it, in fact, is enough for all the pieces.

Especially when we mix them. It’s great if you have time and you can put the meat in the refrigerator to marinate for an hour or two; if not, it doesn’t matter, the meat will have time to absorb the seasonings in the oven.

We cut vegetables: onions and carrots into rings, bell peppers into longitudinal pieces.

Place the meat in a baking dish.

Place beans on top, then chopped vegetables.

If we bake a dish like this, it will be dry. You can, of course, add mayonnaise, but I suggest spending 5 minutes and making something like bechamel sauce. Melt a tablespoon of butter in a hot frying pan, fry 2 tablespoons of flour in it (add the flour and stir). Then pour the cream into the frying pan gradually (2 cups in total), stirring constantly and rubbing the pieces of flour. Let it boil.

Pour the sauce over the dish (along the entire perimeter so that the vegetables do not dry out). Place in the oven at 180 degrees for one hour.

Bon appetit!

How to bake juicy veal in the oven

Dry the onion and cut into thin half rings. We dissolve the carrots into plates and then cut them into cubes. Cut three small cloves of garlic into slices. We pierce the flesh in several places with the edge of a well-sharpened long knife, slightly widening the cut. Fill the resulting pockets with carrots and garlic. Place a piece of stuffed meat into a bowl of suitable size.

In a separate small container, mix olive oil with soy sauce and add a spoonful of spices. After stirring, coat the meat on all sides with the prepared marinade, let it stand under the lid for a quarter of an hour. Cover a baking sheet with a sheet of foil folded in half, place part of the onion in the center, sprinkle with a small amount of parsley, and place a piece of meat on top. We also cover the top of the beef with onions and sprinkle with herbs. We pack the foil, tucking it well at the fastening points.

The packaging must be sealed so that the juice released from the heat does not seep through the seams. As soon as the air in the oven warms up, setting it to medium level, place the baking sheet with meat in it.

Bake the beef for an hour. Taking the baking sheet with almost cooked meat out of the oven, carefully cut the foil on top and spread the edges apart. Place the beef back into the oven for ten minutes, until the top is lightly browned. Potatoes must be cut into circles, and this imposes some restrictions on the shape of root vegetables. It is more convenient to use potatoes that are elongated and of small thickness; the circles from them will turn out small.

Of course, you can simply take more small tubers and chop them accordingly. Rinse the pulp and pat dry with a towel, cut lengthwise into two halves. Beat the meat into thin layers with a mallet.

Veal can be prepared either as a whole piece or divided into portions. To obtain soft meat, it is wrapped in foil so that it is soaked in juice. The dish is served both hot and cold.

Add a little salt and sprinkle with a little pepper. Heat three tablespoons of oil in a frying pan and fry the chopped beef for five minutes on the first side and three on the back. Peel the potatoes, wash them, and cut them into thin slices. If there is enough oil left after the meat and the flesh does not stick to the pan, you can fry the potatoes without washing the pan.

Otherwise, wash and dry the pan, heat the same amount of oil as in the first case, and brown the potatoes well in it. Wash fresh mushrooms, dry and cut into slices. With the remaining oil, only in a clean frying pan, fry the champignons over moderate heat for about six minutes, then pour in the cream and simmer for another three minutes, stirring and adding a little salt.

Place the meat on a sheet of foil spread in a baking sheet, potatoes on top of it, and place the mushrooms in the last layer. Add salt and pepper, seal tightly with foil. Place the meat in the oven, preheated to two hundred degrees, directly on the roasting pan, and bake for forty minutes.

And this cooking method is guaranteed to produce beef in the oven, juicy and soft, and even with a luxurious fruity flavor.

This is the most popular meat product in many countries around the world. It has nutrients - protein, B vitamins. It can be consumed and used in various dishes.

The best choice of meat is the neck, and select dried apricots, first of all, by color and juiciness. Then gradually pour just 2 cups of cream into the frying pan, constantly stirring and rubbing the pieces of flour. Let it boil. Pour sauce over the entire perimeter of the dish so that the vegetables do not dry out.

Place in the oven at 0 degrees for one hour. A few fresh, simply prepared ingredients and you've got a warming, satisfying meal.

Recipe 6: soft and tasty veal in the oven

A few fresh, simply prepared ingredients and you have a warming, satisfying meal. Eggplants and onions, the aroma of which is revealed during frying in the oven, complement the taste of tender veal. It is recommended to serve this dish as a second dish or as a separate dish for dinner. Veal baked with vegetables will decorate any holiday table and your guests will appreciate your culinary skills. To prepare a vegetarian dish, veal steaks can be replaced with cheese. Let's go with mozzarella cheese. You need to spread it on the tomatoes.

• Basil – 15 g
• Eggplant - 2 pcs (2 medium sized eggplants)
• Coriander - 1/3 bunch.
• Onion – 250 g
• Olive oil - 3 tbsp. l.
• Black pepper - 1 tsp.
• Tomato – 400 g
• Veal – 4 pieces (4 steaks)
• Cumin - 2 tsp.
• Vinegar - 1 tsp. (Balsamic vinegar)
• Garlic - 2 teeth.

Mix 1 tablespoon of olive oil with balsamic vinegar. Coat the veal steaks on both sides with the resulting marinade.

Grind peppercorns and add cumin seeds. Sprinkle this mixture over the meat, pressing in the cumin, and place in the refrigerator.

Preheat the oven to 200*C. Place the onion, chopped into large slices, into a heat-resistant bowl, pour boiling water over it and let it sit in the oven for 2-3 minutes. Then the water must be drained.

Cut the eggplants into 2.5 cm pieces.

Add the eggplants to the onions, pour in the remaining oil.

Grind the garlic in a mortar and add to the vegetables, mix everything.

Heat a large roasting pan over high heat. Fry the steaks on each side, then transfer them to the dish in which they were marinated. Place the vegetables in a hot pan and bake in the oven for 15-20 minutes until soft. Then place the veal on top, pour over the remaining juice in the dish and place in the oven for 15 minutes.

Cut the tomatoes into pieces and place on top. Place in the oven and cook until the veal is cooked through. Season to taste and serve sprinkled with chopped coriander and basil.

Beef in the oven

Eggplants and onions, the aroma of which is revealed during frying in the oven, complement the taste of tender veal. It is recommended to serve this dish as a second dish or as a separate dish for dinner. Veal baked with vegetables will decorate any holiday table and your guests will appreciate your culinary skills. To prepare a vegetarian dish, veal steaks can be replaced with cheese. Let's go with mozzarella cheese. You need to spread it on the tomatoes.

Mix 1 tablespoon of olive oil with balsamic vinegar. Coat the veal steaks on both sides with the resulting marinade.

Option 1: Classic recipe for soft and juicy beef in the oven

Grind peppercorns and add cumin seeds. Sprinkle this mixture over the meat, pressing in the cumin, and place in the refrigerator. Place the onion, cut into large slices, into a heat-resistant bowl, pour boiling water over it and let it sit in the oven for a minute. Then the water must be drained. Heat a large roasting pan over high heat. Fry the steaks on each side, then transfer them to the dish in which they were marinated.

Place the vegetables in a hot pan and bake in the oven for minutes until soft. Then place the veal on top, pour over the remaining juice in the dish and place in the oven for 15 minutes. Cut the tomatoes into pieces and place on top. Place in the oven and cook until the veal is cooked through. Season to taste and serve sprinkled with chopped coriander and basil.

Recipe 7: veal in a sleeve in the oven (with photo)

• veal (soft part) - 1.5 kg
• potatoes - 5 pcs.
• bell pepper - 2 pcs.
• eggplant - 1 pc.
• tomatoes - 3 pcs.
• garlic - 3 cloves
• olive oil
• salt, pepper - to taste

Clean fresh veal from films and veins, stuff it with chopped garlic cloves, salt and pepper, brush with olive or sunflower oil and leave to marinate at room temperature for 3-4 hours.

Peel the vegetables and cut into slices (if the tomatoes are not very large, cut into halves). Season the vegetables with salt and pepper, sprinkle with oil and stir.

Place the marinated meat in a baking sleeve, place vegetables there, tighten the holes in the sleeve and place in an oven preheated to 200-220 degrees for 1 hour.

Check the readiness of the meat by piercing it - the juice that comes out should be clear.

If desired, the baked meat can be browned - to do this, cut the sleeve and place the meat and vegetables under the grill for 10 minutes.

Cut the veal into slices, serve the vegetables as a side dish; the juice released during baking can be used instead of sauce. Bon appetit!

Baked veal with potatoes in butter in the oven

Required ingredients:

• veal – 500 gr;
• potatoes – 5 pcs;
• butter – 100 g;
• milk - to taste;
• spices, salt - to taste.

Cooking process:

Rinse the veal, dry with a paper towel and cut into pieces as for chops. Beat lightly and leave on a cutting board. Lightly salt, pepper, add your favorite spices.

Peel the potatoes and cut into slices.

Grease a baking sheet with vegetable oil and place meat and potatoes on it in layers. Lightly coat each layer with mayonnaise and salt.

Pour milk over the food until it covers the top layer. Cover the pan with aluminum foil and place in the oven, preheated to 200 degrees.

When the milk boils, reduce the heating temperature to 150 degrees. Bake the meat and potatoes for an hour. Then increase the heat to 250 degrees and keep the dish until golden brown.

Recipe 8: tender veal in a pot in the oven

Veal baked in a pot turns out very tasty and surprisingly juicy, not at all tough, so this dish can easily be served for lunch or dinner, even for children, garnishing it with mashed potatoes, porridge, and boiled pasta. Choose steamed veal to create this dish - it has a bright pink color. If the meat is dark burgundy in color, then this means that this is not veal, but beef. To ensure that all the baked pieces melt in your mouth after heat treatment, try to choose meat without blue veins inside. Choose a bouquet of spices according to your taste: dried thyme, rosemary, oregano, herbs de Provence, etc.

• 400 g veal
• 0.5 tsp. dried thyme
• 3 pinches of cumin
• 1 onion
• 2 bay leaves
• 2 tbsp. l. vegetable oil
• 100 ml boiling water
• 0.5 tsp. salt

If possible, buy veal with a little fat - it will melt during baking and the meat will absorb it, becoming juicy. Wash the veal in water, cut off the blue veins and membranes, leaving clean flesh. Cut into pieces of equal size.

Pour the chopped meat into a deep container and add spices to it. Gently press the meat with a little pressure so that it absorbs the whole bouquet of spices and leave for 1 hour. If desired, you can add a little lemon juice or soy sauce.

After the specified time, peel the onion, rinse and cut it in half. After that, cut it into half rings and place it together with the sliced ​​meat in a pot, where we first pour vegetable oil. Add boiling water, bay leaves and cover the pot with a lid. Make sure that the liquid in the pot is no higher than the shoulders, but not the edges, otherwise it will spill out during baking. Place the pot in an oven preheated to 250 degrees and bake for about 1 hour. But if you use beef, then increase the cooking time for the meat to 1.5 hours and do not forget to add liquid if it evaporates.

After baking, carefully remove the pot and open the lid, keeping in mind the steam. Place the meat on a plate and garnish it with baked or boiled vegetables, cereals, boiled pasta, etc. You can add a little sauce or fresh herbs.

Soft beef in the oven

Season the vegetables with salt and pepper, sprinkle with oil and stir. Place the marinated meat in a baking sleeve, place vegetables there, tighten the holes in the sleeve and place in an oven preheated to 100 degrees for 1 hour.

Cut the veal into slices, serve the vegetables as a side dish; the juice released during baking can be used instead of sauce. Veal baked in a pot turns out very tasty and surprisingly juicy, not at all tough, so this dish can easily be served for lunch or dinner, even for children, garnishing it with mashed potatoes, porridge, and boiled pasta.

Choose steamed veal to create this dish - it has a bright pink color.

Recipe 9: French-style veal in the oven

• veal meat -600 gr.
• onion - 2-3 heads
• potatoes -7-8 pieces
• cheese -250-300 gr.
• mushrooms -250-300 gr.
• spices - paprika, rosemary, coriander, cardamom

For the sauce:

• milk - 500 ml.
• butter - 60 gr.
• flour - 70 gr.
• nutmeg
• salt pepper

Cut fresh young veal into pieces and lightly beat. Then cut across the grain into pieces, this way it will remain juicy and cook faster. But you can leave the steaks whole and not cut them into pieces. Both methods are considered correct.

Place the cut pieces into the prepared glass dish. Salt, pepper, sprinkle with spices.

Peel the onion and cut into thinner half rings. Place on top.

Cut the mushrooms into pieces and place on top of the onion. I have frozen white mushrooms. This year they had a harvest. But you can also use champignons, it will also be delicious.

Peel the potatoes and cut into cubes. Lay out the next layer. Salt and pepper.

Prepare Bechamel sauce. Melt the butter.

Add flour, stir well and lightly fry in oil.

Gradually pour in slightly warm milk in a slow stream. While constantly stirring, I use a whisk for this.

Add half a teaspoon of ground nutmeg. If the nut is whole, then scrape off the shavings with a sharp knife, directly into the milk. It adds a wonderful hint of nutty flavor to the sauce. Add salt, ground black pepper and spices.

Continue stirring until thickened. It is not necessary to bring to a boil. When it thickens to the consistency of thick sour cream, turn off the heat. Pour the contents of the mold with Bechamel sauce.

Place in an oven preheated to 180 degrees for 45 minutes. After this time, take out the pan, the dish should be a pleasant golden color. And sprinkle grated cheese on top.

Place the dish back in the oven for another 15 minutes. Then take it out, cover it with a cutting board, and top it with a towel. Let the dish sit and rest for at least 15-20 minutes.

Then cut into portions with a knife and place on a plate in layers so as not to disturb their integrity.

Baked veal with potatoes and tomatoes in the oven

Required ingredients:

• veal – 500 gr;
• potatoes – 1 kg;
• tomatoes – 500 gr;
• onions – 2 pcs;
• butter – 50 g;
• salt, spices - to taste.

Cooking process:

Wash the veal in running water, dry with a towel and cut into portions. Place on a cutting board and pound lightly.

Peel the potatoes and cut into circles. Peel the onions and chop them into half rings. Wash the tomatoes and cut into thin slices.

Grease a baking dish with butter. First add the veal, salt and pepper. Then add a layer of onions, potatoes and tomatoes. Grease with mayonnaise and place in an oven preheated to 200 degrees.

Bake for an hour until a delicious crust forms.

Recipe 10, simple: veal with garlic in the oven

Veal baked in the oven is a good option for a romantic or family dinner. The meat can be marinated overnight and then grilled just before lunch or dinner. This will make the meat softer and juicier.

I think veal is better suited for this recipe, but if veal is hard to find or perhaps quite expensive, beef can be a good substitute. If you decide to cook beef, just increase the frying time a little.

Veal baked in foil can be served hot straight from the oven in a whole piece or cut into portions. It can also be used cold.

• 1200 g boneless veal;
• 4-5 cloves of garlic;
• 2-3 tablespoons mustard;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground coriander;
• salt - to taste.

Prepare the meat: Wash the piece of veal in warm water and pat dry with paper towels.

Place 2-3 tablespoons of mustard in a bowl. Peel the garlic cloves and press the garlic into a bowl through a press.

Add spices (ground black pepper and coriander, ½ teaspoon each) and mix everything well.

Take a baking dish (I use a small rectangular ceramic dish) and line it with a sheet of foil. The foil should be large enough to wrap the entire piece of meat. Rub the meat well with salt on each side and place it in a bowl on top of the foil.

Generously spread a piece of meat with a mixture of mustard and spices - on the top and bottom sides. Also spread the mixture over the sides of the piece, making sure that the meat is covered with the mustard mixture on all sides.

Fold a sheet of foil over the left and right sides and curl the edges of the foil so that the meat is enclosed in an airtight foil casing. Set the prepared meat aside to marinate for at least 30 minutes (you can leave the meat like this in the refrigerator for half a day if necessary).

Preheat the oven to 200 degrees C, set the oven shelf to the middle level and send the veal bowl in foil to cook for about 3 hours (if you like the ham pink inside, reduce the time by 20-30 minutes if the piece of meat is larger than what is shown in recipe - increase time).

I don't like the meat to be raw inside, so I cook it until it releases its juices when pierced with a knife (if you need to check the doneness of the veal, simply remove the meat from the oven, unwrap the foil and taste. If it takes longer to bake, wrap the veal back in foil, place in the oven and continue cooking).

Once the meat is cooked, remove the pan from the oven, unwrap the foil and place the roast on a plate. Cut the veal into portions. Serve the meat baked in foil with mustard and garlic hot with any side dish of your choice. The remaining meat can be stored in the refrigerator and used for sandwiches. Bon appetit!

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Veal dishes are tasty, juicy, and also dietary. Especially if you know how delicious it is to bake veal in the oven . In this article, we will share popular cooking techniques and proven recipes.

How to deliciously bake veal in foil in the oven

This is perhaps the most popular recipe for baking meat in the oven. The foil reliably protects it from drying out, collecting all the meat juices inside. Plus, meat in foil in the oven cooks faster and there is no need to use butter, sauce or glaze. For baking, we recommend buying meat from young bulls of beef breeds. As for the parts of the carcass, not all of them are equally good for cooking in the oven. The rack of veal turns out juicy and tasty. The bone warms the meat and gives it a more intense flavor. But it’s better to cook a rack of veal in the oven in two stages: first frying, then baking. Delicious baked veal is obtained from the neck pulp, partly from the shoulder blade and the upper fleshy part of the thigh. Of course, a win-win option is veal tenderloin, back and loin sirloin. Veal is lean meat; if you like it fattier, it is better to buy marbled meat from grain-fed bulls. You can find it on the T-Bone website. To ensure that veal baked in the oven turns out delicious, remember some rules: - choose chilled meat or defrost it correctly. We wrote here how to defrost meat at home without spoiling the product. - Before baking, the meat should be at room temperature. If you marinated it overnight in the refrigerator, take it out 1-2 hours before you start cooking. - to avoid drying out the meat in the oven, use foil, a sleeve, or add liquid (broth or wine). A thermometer will help you understand how long to bake veal in the oven. We have described in detail how to use it here. — when using the marinade, choose “gentle” ingredients so as not to overpower the delicate taste and aroma of the veal. Mustard, honey, soy sauce, fresh herbs, garlic, salt, pepper are your best helpers. — veal in the oven in a sleeve will turn out even tastier if you grease it with sour cream or a sauce based on yogurt, herbs and garlic. - when the baked veal is ready, wait time for the meat to rest - then it will turn out much juicier.

Dietary veal in the oven

How to deliciously bake veal in the oven, preparing a healthy dietary dish? You need to buy boneless veal and bake it with vegetables. Choose vegetables according to the season, but give preference to the juiciest ones. These are tomatoes, bell peppers, carrots and zucchini. The vegetables will release juice in which the meat will simmer. In this case, you won't need butter, sour cream or sauces. Season the meat with spices to taste and place in a baking bag, adding coarsely chopped vegetables. Veal in the oven with vegetables is baked at 180 degrees for about an hour. After which we advise you to open the sleeve and leave it for another 20-30 minutes, so that it becomes covered with a golden crust and the excess moisture evaporates. Dietary baked veal served with vegetable side dish and light sauce. Try this Greek yogurt sauce recipe.

Veal in the oven

There are countless recipes for cooking veal dishes and they are all good in their own way. But the most popular and popular options are cooking baked meat in the oven. We recommend preparing the veal as a whole piece and baking it with potatoes in a ceramic pot.

How to deliciously cook veal baked in the oven in foil?

Ingredients:

• veal – 1.1-1.3 kg;
• garlic cloves – 3-4 pcs.;
• mayonnaise – 65 g;
• Sunflower oil without aroma – 15 ml;
• ground bay leaf – 1 pinch;
• a mixture of dried Italian herbs - 2 pinches;
• ground coriander – 1 pinch;
• freshly ground pepper and salt to taste.

Preparation

To bake veal in foil, it must first be marinated. To do this, rinse a whole piece of meat under running water, dry it and rub it with an aromatic mixture of spices. To prepare the latter, add ground bay leaf and coriander to odorless sunflower oil, add mayonnaise and garlic pressed through a press, add a couple of pinches of a mixture of Italian dry herbs, as well as salt and pepper. We leave the veal in the marinade for two hours at room conditions or overnight on the refrigerator shelf, but in the latter case, you need to remove the meat an hour before the intended baking.

Place the piece of meat on a piece of foil folded in half and seal it as tightly as possible. Place the bundle on a baking sheet in an oven preheated to maximum for fifteen minutes. After time has passed, we reduce the temperature of the device to 175 degrees and cook the veal for another hour. After the signal, we leave the meat in foil for another fifteen minutes, after which we can cut it into portions and serve.

Veal baked in the oven with potatoes in a pot

Ingredients:

• veal – 630 g;
• pork lard – 80 g;
• potatoes – 1.1 kg;
• fresh tomatoes – 215 g;
• carrots – 90 g;
• onion – 315 g;
• garlic cloves – 2 pcs.;
• spicy hard cheese – 165 g;
• medium fat sour cream – 315 g;
• mustard – 15 g;
• Sunflower oil without aroma – 125 ml;
• wheat flour – 15 g;
• dry herbs - 2 pinches;
• freshly ground pepper and salt - to taste.

Preparation

Pour a little sunflower oil into the bottom of a ceramic pot and lay out thin slices of lard. Place veal washed and cut into medium-sized pieces on top, cover the meat with circles of peeled and chopped carrots and onion half rings. We send the veal with vegetables under the lid to simmer for an hour and a half in the oven at 180 degrees.

During this time, peel, cut the potatoes into small slices or circles and fry them until golden brown in sunflower oil. Mix sour cream with mustard, dry herbs, salt and pepper and also add a little flour and chopped garlic. Add potatoes to the almost finished meat, place chopped tomatoes on top, pour sour cream sauce over everything, sprinkle with cheese and put the dish in the oven for another thirty minutes.

Veal in French in the oven

This recipe for baked veal in the oven is the complete opposite of the previous one. The meat turns out juicy, and the dish itself is satisfying and high-calorie. An excellent recipe for baked meat for the holiday table. For this recipe we recommend veal tenderloin. If you can’t buy veal tenderloin, a neck or loin will do. The meat should be cleaned of films and dried well. Next, it is cut into slices about 1.5 cm thick. Make cuts across the grain, then the finished veal pieces in the oven will be softer and more tender. Tip from T-Bone Academy: to deliciously bake veal in the oven in French, you can lightly beat the meat pieces. But do not overdo it so as not to tear the muscle fibers. Spray the baking sheet with oil and place the prepared meat pieces. Season them to taste, and find out which spices are suitable for beef and veal in this article. Brush the veal with sour cream or mayonnaise, place onion rings on each piece and sprinkle generously with grated cheese. At 180-200 degrees, French-style veal in the oven will be ready in 35-40 minutes. Tip from the Academy: complement the French meat recipe with other ingredients: tomatoes or mushrooms.

Veal baked in an omelette

I decided to “debut” on the site with this recipe. I found it about three years ago on the Internet and since then I have been periodically preparing this delicious dish for my family. Preparing this dish is not at all difficult, but it turns out tasty, satisfying and looks very appetizing. You can eat it for breakfast, lunch, or dinner. This dish is also suitable for children, and the omelette, which is unloved by some children, takes on a completely different shape and taste. Help yourself