Marinated beef in the oven step by step recipe quickly and easily from Yulia Kosich

With vinegar

Most people associate marinating with vinegar, but at the same time there are many opponents of this method of softening meat. Nevertheless, a simple vinegar marinade remains among the leaders. What is needed for it per 1 kg of beef:

bulb;
three tablespoons of vinegar 9%;
half a glass of water;
ground pepper to taste;
a teaspoon of sand;
sunflower oil.

Cut the meat into pieces, onion into rings. Combine all ingredients, mix and leave to marinate for one to two hours. Then the pieces need to be beaten with a hammer and cooked in the chosen way.

With kiwi

This fruit has long been used to marinate meat for barbecue. For 1 kg of meat you will need the following ingredients:

two pieces of kiwi;
two onions;
pepper and salt.

Grate the kiwi, cut the onion into rings, pepper, salt and mix. Coat a piece of beef (or portioned pieces) with marinade and place in a container with a lid. Place it in the refrigerator for two hours. Then you can use the meat for baking in the oven and grilling over coals.

With sea buckthorn juice

This marinade will help out if the beef you come across is not very successful, for example, old. For 1 kg of meat you will need to take:

a glass of sea buckthorn juice;
favorite seasonings;
salt.

Cut the beef into steaks, rub them with salt and seasonings, place them in a deep container and fill them with juice. Soak in the sauce for about an hour, then quickly fry on both sides over high heat for 8–10 minutes, then simmer over low heat under the lid for about 40 minutes. Beef in sea buckthorn marinade turns out to be piquant in taste and soft.

With mineral water

To prepare this marinade you need to take (per 1 kg of meat):

half a glass of carbonated mineral water;
three cloves of garlic;
two tablespoons of mustard;
a teaspoon of salt;
a teaspoon of ground pepper.

Rinse the beef and dry it. Rub the piece with salt and pepper.
Chop the garlic and mix with mustard, add mineral water.
Dip the meat on all sides in the marinade. Leave in the filling for 8 hours or a day (during this time, turn it over several times).

Spicy beef with prunes

For a special occasion, try the original recipe for cooking beef in the oven in foil. Its peculiarity is that the meat is baked with prunes, due to which it acquires not only a beautiful appearance, but also a very refined taste.

Ingredients:

beef (brisket, roast beef or shoulder meat) - a whole piece weighing 1 kilogram;
prunes without bones - 100 g;
greenery;
garlic - 4 cloves.

Ingredients for marinade:

lemon juice - 2 tablespoons. spoons;
soy sauce - 1/2 cup;
honey - 2 table. spoons;
spices - 0.5 teaspoon. spoons;
mustard - 1 table. spoon;
vegetable oil - 3 table. spoons.

Preparation:

Rinse freshly chilled beef under cold water.
Trim off excess fat and veins.
Wash the prunes.
Take a saucepan or bowl to prepare the marinade.
Mix sunflower oil with honey, soy sauce, lemon juice, mustard and spices.
Place the meat on a cutting board. Using a sharp knife, make deep cuts throughout the piece.
Dip the beef into the prepared marinade.
Cover the bowl with cling film. Leave on the counter for 30 minutes.
Pour the washed prunes with hot water. Let it lie in it for a quarter of an hour. Then drain it.
Turn on the oven. Set the temperature to 200°.
Peel the top skin off the garlic cloves. Cut them into thin slices.
Line a heat-resistant flat pan with foil.
Place beef on it.
Place a piece of garlic and prunes into the cuts.
Place the remaining portion of dried fruits on the surface of the meat.
Pour marinade over it.
Fold all edges of the foil over to seal the meat tightly.
Place the pan in a hot oven.
Cooking time for meat usually ranges from 60 to 80 minutes.

Advice! If you want the top of the meat to be decorated with a caramel crust, then 10 minutes before cooking, open the foil and keep the beef in the oven for some more time.

For the steak

For a kilogram of beef tenderloin you will need:

100 ml lemon juice;
35 ml wine vinegar;
two cloves of garlic;
a glass of olive oil;
salt;
oregano;
ground black pepper.

Mix lemon juice, wine vinegar, squeezed garlic, ground pepper, oregano, salt. Gradually add olive oil while stirring, close the container with the mixture with a lid and place in the refrigerator. Cut the beef into steaks, pour in cold marinade and leave overnight. Cook on the grill.

Steaks on the grill

Now let's cook the meat in everyone's favorite way. But first you have to make the marinade for the beef steak. And for this let's take:

White wine vinegar – 40 ml.
A couple of cloves of garlic.
Oregano – 3 g.
Lemon juice – 0.5 cups.
Olive oil – 1 cup.
A little allspice.

So, mix all the ingredients without salt. Immerse the prepared steaks there. It is advisable if you marinate them overnight. Then take it out and fry in a frying pan or coals, constantly pouring over the remaining marinade. Serve ready-made with a side dish or as a separate dish, with fresh herbs.

For the chops

The marinade for beef chops is prepared from the following ingredients:

100 ml dry red wine;
three tablespoons of olive oil;
three cloves of garlic;
a tablespoon of dried rosemary;
a pinch of salt;
a pinch of ground black pepper.

Rinse the beef, dry it, cut it into pieces and lightly beat them without damaging the structure of the meat.
Pour wine into a deep bowl, add olive oil, then chopped garlic and rosemary, salt and pepper.
Pour the marinade over the meat and refrigerate for at least an hour. The longer you marinate it, the softer it will be.

For boiled pork

Baked pork can be prepared not only from pork, but also from beef. To make the meat soft, it must be marinated in a sauce made from the following ingredients:

30 g mustard;
15 g natural honey;
15 ml olive oil;
shots of soy sauce;
5 g smoked paprika;
10 g mixture of French herbs;
4 peas of allspice;
head of garlic;
a pinch of rosemary.

Mix all spices in a mortar. Cut the garlic into slices and roll in seasonings.
Wash a piece of beef, dry it, make cuts in it and stuff it with garlic slices.
Dredge the meat in the seasoning mixture, then drizzle with a mixture of honey and mustard, followed by a mixture of olive oil and soy sauce.
Wrap the piece in foil and put it in the refrigerator for an hour.
Bake the meat in foil in an oven preheated to 200 degrees for about 2.5 hours.

The boiled beef should be served the next day.

Roast beef sous in the oven

It turns out that you don’t always have to go to the store to buy a sleeve or foil for baking a piece of meat. You have the necessary auxiliary “material” at home - this is an ordinary glass jar, which we will use in this recipe. But first, let's select a suitable piece of veal and dishes.

Firstly, the diameter of the neck should not differ greatly from the diameter of the jar so that you can easily get a piece out. Secondly, choose the meat itself that is suitable in size.

Now, using one of the beef marinade recipes, leave the meat in a cool place for 6-8 hours. Then we place it inside the jar and close it with a plastic lid. Place in a saucepan with water so that the glass container is completely covered, and put in the oven (200 degrees) for a couple of hours. After the time has passed, take the piece out of the jar and fry it in a frying pan on all sides.

Of course, this recipe is also suitable for foil, but here the meat will be even softer and will have a beautiful, round shape.

For barbecue

For the marinade you will need the following ingredients (for 2 kg of meat):

0.5 kg refined vegetable oil;
1 kg of onions;
a teaspoon of ground pepper;
a teaspoon of ground coriander;
fragrant herbs;
two teaspoons of salt.

Cut the meat into pieces, add pepper, salt, coriander, aromatic herbs.
Chop the onion and mash it with your hands, pour in vegetable oil and mix with pieces of beef.
Leave to marinate in the refrigerator for at least 12 hours.

Nothing extraneous: beef, spices, marinade

What is needed to cook tender meat in foil in the oven? Correct recipe, young beef and food foil. If you have beef tenderloin, we suggest baking it in its own juices in the company of aromatic herbs. Prepare the foil and follow our instructions.

Ingredients:

beef pulp (with a small amount of fat) - 0.5 kg;
olive or sunflower oil - 2 tablespoons. spoons;
soy sauce - 70 ml;
ground coriander - 1 teaspoon. spoon;
garlic - 5 medium-sized cloves;
set of spices - marjoram, cardamom, paprika;
mustard powder - 0.5 teaspoon. spoons;
zira - 1 tsp. spoon.

On a note! Since soy sauce is salty, you should not add additional salt to the beef. It will make it moderately salty and improve its taste.

Preparation:

The preparation of this meat delicacy should begin with a marinade.
Peel the garlic from the tough skin. Grind it with a sharp knife or pass it through a press. Place the garlic mass in the container in which you plan to marinate the meat.
Pour soy sauce into the same bowl.
Add spicy seasonings to the marinade. Add dried garlic, allspice and bitter pepper.
Mix all the ingredients of the marinade.
Wash the meat.
Strip it of veins and remove the diapers. If possible, buy young bull meat. Take the part of the carcass that is located on the back closer to the neck.
Place the meat in the marinade. Leave it at room temperature for one and a half to two hours, or marinate it in the evening, put it in the refrigerator and keep it there until the morning.
When the beef is soaked in the marinade, brush it with olive oil. This is convenient to do with a silicone brush. The oil will prevent juices from leaking out while cooking the meat and will enhance the flavor of the seasonings.
Place two layers of foil on the table.
Place the beef on it. Wrap it in foil on all sides and place it on a baking sheet or in a mold.
It is recommended to pierce the foil in several places so that it does not “puff up” when heated.
Preheat oven to maximum temperature.
Place the beef in foil in it. Bake it at 250° for ten minutes.
Reduce heat to 190°.
Cook the dish for 2 hours.
To check its readiness, pierce it with a toothpick. Clear juice should come out.

Advice! It is better not to put fresh garden herbs in the marinade; during baking they will burn and ruin the taste of the beef.

Fast

To get soft and juicy beef in a matter of minutes, you need to marinate it according to the following recipe.

For 0.5 kg of beef you will need:

three tablespoons of soy sauce;
two tablespoons of wine vinegar;
four tablespoons of olive meat;
250 g onions;
pepper to taste.

Cut the meat into pieces.
Mix wine vinegar, olive oil and soy sauce, pepper, add onion, cut into rings.
Mix the meat with the prepared marinade and leave for 15 minutes.

How to juicy fry beef steak

Components:

selected beef in the form of steak, 2 pcs.;
sunflower oil for frying;
salt;
pepper;
french herbs

The steak does not need to be washed. Dry it with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Treat both sides of the beef with sunflower oil. Pour oil into a cast iron frying pan and heat it up.

Place the steak in the pan and cook for 1 minute on each side. Turn it over several times until done. To do this, it is advisable to use tongs rather than a fork so that the juice does not leak out.

Beef is a finicky but versatile meat that pairs well with salty, spicy, and even sweet ingredients. I hope the recipes listed will help you prepare delicious and juicy dishes. Also learn how to cook beef in a pot in Russian. Bon appetit!

How to marinate beef?

It doesn’t matter whether you choose a marinade for beef for softness, or just want to get an original taste and add aroma to the dish - in any case, when starting to prepare meat, you need to remember simple basic rules:

The selected product is initially rinsed, dried with napkins or paper towels, and only then cut into portioned slices.
When preparing the beef marinade according to the chosen recipe, you can add other seasonings or aromatic spices to your taste or replace the recommended ones.
Small pieces of meat should be kept in the marinade for at least an hour, and whole pieces should be marinated for several hours or, ideally, left overnight.

How to marinate beef for barbecue?

If you are looking for a successful marinade for beef kebab, pay attention to this recipe. When frying over a fire, meat prepared taking into account the above recommendations is not only aromatic, rosy and appetizing, but also perfectly retains the juices inside, bakes well, remaining soft.

beef – 1.5-2 kg;
refined vegetable oil – 0.5 l;
onions – 1 kg;
salt – 2 teaspoons or to taste;
ground coriander and pepper - 1 teaspoon each;
aromatic herbs.

The prepared meat is cut, salted, peppered, flavored with spices and herbs.
Add chopped onion and mashed with salt by hand, pour in vegetable oil, mix and leave to marinate for 12 hours or more.

How to marinate beef for baking in the oven?

It is difficult to choose the best marinade for beef in the oven, since many variations are worthy of the highest rating and give excellent results. Below is a recipe for one of these, based on the use of the simplest and most accessible ingredients. Before baking, the piece of meat must be dried and fried in hot oil in a frying pan, sealing all the juices inside.

beef – 1 kg;
mineral water – 100 ml;
garlic – 3-4 cloves;
mustard – 2 tbsp. spoons;
salt – 1 teaspoon;
ground pepper – 1 teaspoon.

The washed and dried meat slice is rubbed with a mixture of salt and pepper.
To make a marinade for beef in the oven, mix mustard with grated garlic and highly carbonated mineral water.
Season the meat with the resulting mixture and leave for 8 hours or ideally for a day, turning occasionally.

Beef marinade for frying in a pan

A quick marinade for beef, made taking into account the recommendations below, will give you a soft and juicy result in a matter of minutes. By keeping the sliced product in the spicy mixture for only 15 minutes, and then adding it at the end of frying and simmering the dish along with the onions, you can get real pleasure from the ideal taste of the delicacy.

beef – 500 g;
wine vinegar - 2 tbsp. spoons;
soy sauce – 3 tbsp. spoons;
onion – 250 g;
olive oil – 4 tbsp. spoons;
salt and pepper - to taste.

To make a marinade for beef, mix soy sauce with wine vinegar and olive oil, adding pepper and onion cut into half rings.
Add the mixture to the prepared meat, stir, and let stand for 15 minutes.
Remove the slices onto a napkin, dry them and place them in oil heated in a frying pan.
Fry the beef on all sides, add the onion with the marinade and simmer under the lid until the juices evaporate.

How to marinate beef steak?

The marinade presented below for marbled beef is also quite suitable for marinating simple beef pulp (tenderloin, thick edge). The meat is quickly soaked and turns out juicy, soft and tender. The main thing is to choose a fresh and high-quality product for the steak and cut it exclusively across the grain.

beef – 700 g;
lemon – 1 pc.;
Worcestershire sauce - 5 teaspoons;
chili sauce – 1-2 teaspoons;
olive oil – 4 tbsp. spoons;
salt and pepper - 1 teaspoon each.

Preparing the marinade for beef steak is simple. You need to squeeze the juice out of the lemon, mix it with Worcestershire sauce and chili, adding olive oil.
The prepared meat is salted, peppered, kneaded with hands, flavored with the prepared spicy mixture and left for 30 minutes, turning once during this time.

Marinade for boiled beef

The marinade for beef for baking in the oven can be laconic, as in this case, or prepared with the addition of exquisite flavoring additives to obtain a more piquant taste. You can optionally replace the lemon in the recipe with wine vinegar, which is no less effective at softening meat fibers.

beef tenderloin – 1 kg;
lemon – 1 pc.;
garlic – 4-5 cloves;
salt, sugar and pepper - 2 teaspoons each;
vegetable oil – 2 tbsp. spoons.

The tenderloin is rinsed, dried and stuffed with peeled and cut garlic.
Rub the slice with a mixture of salt, sugar and pepper, sprinkle with lemon juice and vegetable oil and leave for several hours.

How to marinate beef for chops?

When choosing a marinade for beef chops, you should focus on the quality of the selected meat. Fresh tenderloin will turn out tasty, juicy and soft without the use of “reactive” mixtures. You just need to pepper the chopped slices and add salt at the end of frying. Thawed or old meat requires preliminary marinating, the secrets of which are discussed below.

beef – 1 kg;
dry mustard - 2 tbsp. spoons;
wine vinegar - 2 tbsp. spoons;
vegetable oil – 4 tbsp. spoons;
garlic 4 cloves;
salt pepper.

To make a marinade for beef, mix mustard powder with vegetable oil and vinegar, add grated garlic and pepper.
Rub the prepared meat slices with the resulting mixture and leave for at least a couple of hours.
Add salt to the chops at the end of frying, which will preserve the maximum amount of juices inside.

Marinade for stewing beef

The following beef marinade recipe is suitable if you need to stew the meat in tomato or any other sauce to serve with a side dish or vegetables. You can make the concentration of the spicy mixture lower or add other seasonings and spices as desired, and replace the onion or add peeled and chopped garlic.

beef – 1 kg;
carrots – 1 pc.;
onion – 300 g;
water – 1 l;
wine vinegar – 150 ml;
sugar – 1.5-2 tbsp. spoons;
salt – 1-1.5 tbsp. spoons;
seasonings for meat, pepper.

The prepared meat is mixed with chopped carrots and onions.
When making a marinade for stewed beef, dissolve salt and sugar in water, pour in vinegar and add the resulting mixture to the beef and vegetables.
Place a weight on top and leave the meat to marinate for 6-12 hours.
For stewing, use vegetables and part of the marinade mixture, adding it to taste.

Classic beef recipes in the oven

Whatever the options for cooking meat using the oven, traditional baking under a cheese crust remains one of all. After all, this golden crust (gratin) itself can become a delicacy. And the combination of beef and prunes is loved by many peoples, being a frequent dish in different national cuisines.

French beef with potatoes and cheese

The well-known French-style beef in the oven is a Russian invention and does not belong to French cuisine. Its historical base was tender veal layered with mushrooms, potatoes and onions and served with béchamel sauce. In the now widespread recipe, the mushrooms are gone, the bechamel is replaced with cream or sour cream, and potatoes are not added every time.

Required ingredients:

beef - 500 gr;
potatoes - 5 pcs.;
onion - 1 pc.;
cheese - 100 gr;
sour cream - 250 gr;
salt, spices - to taste.

How to cook:

Cut the beef pulp across the grain into slices, then beat each of them. Salt the meat and season with spices.

Cut the potatoes into slices and chop the onion into half rings.

Grind the cheese using a grater, and then mix with sour cream.

Layer the ingredients in a baking dish. The order and quantity of ingredients can be any. But usually the first layer is potatoes, which should be salted. Then lay out the meat, cover it with onions, sprinkle with cheese. This arrangement of products can be done in one layer or in two.

Cook beef and potatoes in the oven at 190°C for about an hour.

Beef cooking technology may vary. Other puff pastry options are derived from this recipe: beef in the oven with tomatoes and cheese or baked with mushrooms.

Beef with prunes and carrots with garlic

The combination of meat and prunes is considered classic. It is not only incredibly tasty, but also very healthy. There are many options for this combination: baking in pieces in pots, rolling with filling, stuffing a whole piece of meat. The last method will perhaps be the most interesting in its execution. And you can do it in any way, by cooking baked beef in the oven in foil, or a sleeve, or simply on a baking sheet.

Required ingredients:

pulp - 1 kg;
prunes - 250 g;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 2-3 cloves;
salt, pepper - to taste;
greens - optional.

How to cook:

Rinse the beef, wipe it, cut it into portions.

Steam the prunes with boiling water for 12-15 minutes. Drain the water and cut the dried fruits into thick strips.

Cut the garlic into slices and the carrots into thin cubes. Chop the onion into half rings. Chop a bunch of greens.

Make deep cuts into the prepared piece of meat along the entire length of the product using a knife. Stick garlic, carrots, and prunes into the resulting “pockets.” Rub the stuffed meat with salt and any spices to taste.

Flatten half the greens with the onion rings on the foil. Place a piece of meat and sprinkle the remaining herbs and onions on top. Wrap the foil tightly. Do this with each portioned piece. With this cooking method, beef with prunes is baked in the oven for 40 to 60 minutes at 250-300°C.

How to marinate beef for tenderness

The most important thing is the meat. It is better to cut the beef across the grain. Before stewing the meat, fry it over high heat. Thanks to this, a golden brown crust will appear on the piece, and the meat juice will not leak out.

Don't be afraid to add alcohol - the meat won't get drunk