Lamb is a source of complete protein, which cannot be replaced with proteins of plant origin. After all, they do not contain all the essential amino acids, like animal proteins.
It’s not for nothing that veal tenderloin is popular all over the world; dishes made from it will help gourmets prepare delicious meat.
Roasted veal tenderloin
You can fry veal in a variety of ways. It is combined with tomatoes, sweet peppers, onions, apples, cherries, and quince. But for those who prefer pure taste, a recipe for fried meat in a frying pan is suitable.
To prepare 3 servings of veal you will need:
- Tenderloin, steamed, 900 - 950 g.
- Ghee butter 30 g.
- Vegetable oil, preferably olive oil 30 ml.
- Salt 5-6 g.
- Pepper 2-3 g.
Preparation:
- Wash the tenderloin, blot the water with a napkin, cut out all visible films.
- The meat is cut into pieces no thinner than 1 cm and no thicker than 1.5 cm. Important! Meat that is cut too thin can dry out, and meat that is too thick can not be cooked through.
- Veal is salted and peppered. To preserve the natural taste, do not over-salt the meat and use too many spices.
- Heat ghee in a frying pan and pour vegetable oil into it.
- Pieces of meat are laid out in one layer
- Fry it without a lid, on each side for 5-6 minutes.
Ready fried veal is served as a separate dish or with a side dish.
With a properly selected side dish of fresh vegetables, it can be eaten even by those who adhere to low-calorie diets, because 100 g of such veal contains about 160 kcal.
Veal tenderloin steak
Despite the fact that the recipe for cooking is already in the cookbooks of England in the 15th century, the real boom of this dish began after the discovery of America and the appearance of cattle from Europe there. Experts prepare many types of steaks.
They differ not only in the degree of roasting of the meat, but also in what part of the carcass this meat was cut from. At the household level, a thick edge from the central part of the tenderloin is suitable for steak.
For two servings you need to take:
- Veal tenderloin 500 - 550 g.
- Pepper and nutmeg to taste
- Salt 3-4 g.
- Oils 30 ml.
Preparation:
- The meat is washed, dried and, if necessary, the so-called seed coat is cut off - a dense layer of light connective tissue
- The meat is cut into pieces 2.5 - 3.0 cm thick. You need to cut across the grain
- The meat is sprinkled with salt and spices. The set of spices can be anything, but it is important to maintain a sense of proportion
- After 40 minutes, heat the odorless oil in a frying pan
- Each piece is fried on both sides; a fried layer should form on the surface of the meat. Frying time about 4 minutes per side
- After this, the steak is transferred to a fireproof form. For this stage you will need a special thermometer. If it is not there, then you will have to navigate by time. The thermometer is immersed in the thickness of the meat and everything is placed in. The temperature in it should already be + 210 degrees
- If you want a rare steak, you need to wait until the thermometer reads 54 -55 degrees. If you need complete frying, the temperature should rise to + 65 + 66 degrees. If there is no thermometer, then the steak should be kept in the oven for 25 - 40 minutes.
Important! If the tenderloin is very thin, then for a juicier steak, you can place two pieces on top of each other and tie tightly with harsh thread or twine. This piece is prepared whole and cut into slices ready-made.
Veal tenderloin in the oven
Cooking veal in the oven is the most convenient and easiest way; it is suitable for most housewives. Especially if the meat needs to be cooked for a significant number of guests.
To cook tenderloin in the oven you need:
- A piece of tenderloin weighing 950 - 1000 g.
- Table mustard 60 g.
- Salt 9-10 g.
- Garlic4-5 cloves
- Pepper, ground, black to taste
Preparation:
- If the meat is frozen, defrost it at room temperature or in the refrigerator.
- After this, the meat is washed, excess moisture is removed with a napkin and all excess films are cut off.
- After this, rub the piece with mustard and let it sit for a quarter of an hour.
- Salt and pepper the meat to taste
- Make several punctures in the tenderloin and stuff it with pieces of garlic.
- Leave the meat for another 30 - 40 minutes
- The piece is wrapped in foil
- The oven is heated to + 200 degrees and the meat is already hot
- Bake it for 45 - 50 minutes
- After this, reduce the heat to + 100 degrees and keep the meat for another quarter of an hour.
- After this, remove the veal from the oven and cut into pieces.
This meat is not only tasty, but also very healthy, since it is prepared without adding excess fat. The calorie content of 100 grams does not exceed 140 kcal. The protein content is 18g/100g, fat content is no more than 5-6 g/100g.
Success depends not only on the skill of the cook, but also on the quality of the products. It is better to choose veal tenderloin in pairs. This can be done at the market or in a special section of the supermarket.
A good tenderloin is not the cheapest product and the following tips will help you choose it:
- Ask the seller for a tenderloin - a piece of meat from the back of the calf from the shoulder to the lower back
- The color of real veal, not beef tenderloin is light pink
- It is desirable that thin veins are visible on the cut; such meat will be juicier
- If the edge of the meat has dried out a little, then you should not refuse it, since such a piece is better ripened
- Fresh tenderloin has a faint smell of raw meat
- To determine the amount of meat, you need to remember that when fried it loses at least a third of its weight, the approximate yield of the finished product per 1 kg is 650 grams
- For a steamed dish you need to use a minimum of spices, but a frozen product can be seasoned more strongly
- It is better to defrost the tenderloin on the bottom shelf of the refrigerator.
- Before frying, you need to keep the piece at room temperature to warm it up.
- Do not fry in oil with a strong smell; it is advisable to choose olive oil, ghee or rendered fat.
- When frying in a pan, do not turn the meat too often and fry it in large batches
Another recipe for cooking veal tenderloin on video.
Veal tenderloin– the most tender, juicy and dietary meat, which few people know how to cook deliciously. Do you want to learn how to fry melt-in-your-mouth steaks, prepare gourmet appetizers, and properly bake veal tenderloin? T-Bone Academy will share knowledge.
Veal tenderloin: cooking secrets
Veal tenderloin is an elongated muscle without veins, covered with thin films. Its color is bright pink, and its taste and aroma are not too pronounced. Meat is considered lean and dietary. Moreover, it is very beneficial for the body. If you buy tenderloin at the market, be careful; they often pass off cheaper pork as veal. It can be distinguished by its pale color. To avoid getting into trouble, we advise you to find “your own”, trusted supplier of meat products. available at the T-Bone steakhouse at the Capital Market.
How to properly cook veal tenderloin? First of all, it needs to be cleaned of films. A sharp knife will help you with this. Cut the films as close to the meat as possible. If you want to cook steaks from the tenderloin, place the cut on a cutting board to make it easier to cut across the grain. Cut the veal into medallions 2.5-3 cm thick. If the steaks are thinner, they will turn out dry.
Make sure the meat is at room temperature. On average, this takes 20-30 minutes. Dry the veal and season with spices. Heat olive oil in a cast iron skillet, add a slice of butter and stir. Place in a hot frying pan and fry for 2-3 minutes on each side, no more. This way you will retain maximum juice and tenderness of the meat. You can make sure that it has reached medium rare frying using a culinary thermometer: it should show a temperature of 53-54°C. The finished medallions should rest under the foil for a couple more minutes.
Veal tenderloin in the oven
Want to cook a whole veal tenderloin? It is best to bake it in the oven. To do this, strip the meat from films, rub with salt, ground pepper and garlic powder. Then drizzle with olive oil, Worcestershire sauce and give the meat a little massage. Preheat the oven to 200°C in grill mode, and place the meat on a baking sheet lined with foil. Roast the tenderloin until medium rare, about 15 to 20 minutes. To avoid missing the mark, use a meat thermometer, the probe of which is attached to the screen with a cord. In this case, you do not need to open the oven and take out the meat to find out the doneness. Check the thermometer screen periodically. Don't forget that cooked meat will need time to rest. After which it is cut into slices and served with your favorite sauces.
Tenderloin Vitello Tonnato
Vitello Tonnato is an Italian appetizer that literally translates as “tuna veal.” This is thinly sliced boiled veal tenderloin with white tuna sauce. It is believed that the dish appeared in the Middle Ages and initially it contained not tuna, but anchovy. In those days, salt was a valuable commodity and was quite expensive. Resourceful entrepreneurs bought it in other regions at a relatively low price and transported it in barrels between layers of anchovies. Naturally, the fish was salted and sold at a low price. People who did not have money for salt used crushed anchovies instead.
The veal tenderloin must be completely free of membranes. Add it, coarsely chopped carrots and celery. Add a few cloves, allspice, bay leaves, sage and rosemary. Place all ingredients in boiling water. Cook at low simmer for 30 minutes. Then leave the meat to cool under the foil.
For the sauce, whisk a spoonful of mustard with a couple of yolks until smooth. Then start blending the mixture with an immersion blender, gradually adding olive oil until the sauce becomes thick and glossy. Mash the canned tuna with a fork, add a little olive oil, chopped capers, mashed salted anchovies and lemon juice. Combine with white sauce, salt and pepper.
Cut the tenderloin into slices and place on a plate in one layer so that the pieces slightly overlap each other. Pour the spicy sauce over the Vitello Tonnato, leave to marinate for 5 minutes and serve, garnished with capers.
2016-03-05
Date: 03/05/2016
Tags:
Hello my dear readers! If there are real “meat eaters” among you, then they will certainly appreciate the dish that we will prepare today. It cannot be considered particularly complex. You just need to know some subtleties of cooking. So, today we will look at how to prepare the most tender veal medallions.
First of all, I want to warn you that you should prepare this dish only from meat that you are sure is suitable for frying. If not, then it’s better to make something else out of it, or rather, choose a different cooking method - stewing, for example, or baking. The easiest way for a beginner to start preparing medallions is from the tenderloin - it is softer than the meat of any other part of the carcass. When it comes to “texture,” tenderloin has plenty of competitors, but in terms of tenderness, it is the undisputed favorite. 
Where can you get cuttings for medallions, you ask? It is best to get it from trusted butchers at the market or in butcher shops with a good reputation. Usually butchers are very sociable and cheerful people; they will tell and show you everything you need. I have been going to the same butchers at the market for 25 years, you could say we are “friends”. I know who their names are, who their wives and children and grandchildren are. For so many years we have almost become close. Simple human relationships in such matters as choosing good meat, it turns out, are also very important!
After you have become the owner of the treasured piece, you should attend to its preparation. The recipe, of course, must be chosen in advance. Although, you can not “bother” at all and vulgarly fry veal, cut into thick slices, in butter. It will already be very tasty. Especially if you don't overdry it.
For those who like very well-done meat, I would not recommend making medallions from veal tenderloin. Never pound the tenderloin pieces before frying. This is the biggest and most common mistake. By departing, you create irreversible changes in the internal structure. When frying, such “exhausted” “beaten” meat will intensively release moisture and turn into an indigestible mess, and not a delicacy.
A little “educational education” has been carried out, now with a clear conscience we can proceed to the main part of our meeting. We arm ourselves with a sharp knife, a cutting board, a good mood and head to the kitchen! Today I am not giving a step-by-step detailed recipe - rather, it is a guide to action and main directions. Following them, I advise you to improvise, and you will succeed!
Recipe for veal medallions with photo
Ingredients
- Tenderloin.
- Coarsely ground black pepper.
- 1 tablespoon butter.
- A few sprigs of rosemary or thyme (optional).
- Salt.
How to cook
Love the medallions medium rare. They are the most delicious. Experiment not only with technology, but also with your preferences. Over time, tastes change - verified!
My comments
- Before cooking, each piece of veal can be wrapped in a strip of smoked bacon or. The wrap should be “overlapping” and additionally secured with a piece of toothpick.
- Veal fillet can also be prepared in the same way as.
- Some people prefer to bake medallions in the oven, but I believe that we have already covered the best cooking methods.
- Very soon I will introduce you to excellent frying pans, casserole dishes and casserole dishes made in Italy with many advantages. Follow the news on the blog! Prices for my readers will be the most favorable.
- I recommend looking at the Astia online store for good knives, kitchen appliances and equipment.
Share your recipes, my dear readers, I will be grateful for your recipes and photos. If the article was useful for you, then click on the social network buttons - then the information will become available to your friends. subscribe to blog updates to always stay up to date with news and interesting events. Our meeting has come to an end. I wish you all the best and see you tomorrow!
Fried beef tenderloin is one of the most tender and soft options for cooking beef in a frying pan. Compared to other cuts of beef, tenderloin is considered the softest and most tender. But on the other hand, beef tenderloin is quite expensive.
To prepare, the tenderloin must be cut, always across the grain, into pieces of approximately equal thickness - 1 - 1.5 cm. This thickness is needed so that the meat is completely fried, but does not have time to burn or dry out (become tough). If you want to get a rare beef tenderloin steak, then you need to cut it thicker - 2-3 cm.
All pieces should be salted evenly and then placed in a heated frying pan with vegetable oil. The fire on the stove should be set to maximum. Fry on each side for about 3-4 minutes. There is no need to close the lid.
01. Piece of beef tenderloin - 600 grams
02. Beef tenderloin cut into thin (1 - 1.5 cm) pieces
03. Tenderloin in a frying pan in oil
04. Tenderloin already fried on one side
05. Ready-made juicy fried beef tenderloin pieces
06. Roast beef tenderloin cut
As a side dish for fried tenderloin, the following are perfect: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.
Tender meat is very tasty at home. Cook veal in foil in the oven according to the best recipes.
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
- 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.
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.
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!
Recipe 4: veal with potatoes in the oven (step by step)
- Veal tenderloin – 1 kg
- Rosemary - 5 sprigs
- Sage - 3 sprigs
- Thyme - 3 sprigs
- Pepper
- Vegetable oil
- Broth – 300 ml
- Potatoes -7 pcs.
- Large onion - 1-2 pcs.
- Flour - 1-2 tbsp.
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. We 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 want 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 on 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!
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 pcs (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.
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!
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 of 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.
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. At the same time, stirring constantly, 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 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.
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 in advance 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 difficult 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).
