Beef baked in a piece in the oven in foil

Baked beef not only looks appetizing, but it does get delicious when cooked correctly. And typing experience you can cook it to a different degree of roasting , as well as steaks. And, despite the fact that this one large piece is equally prepared, using sauces you can discover new tastes.

Beef baked in a large piece in the oven in foil

Preparation:

• beef - 2 kg;
• rosemary - 3 branches;
• thyme - 4 branches;
• garlic - 8 teeth;
• vegetable oil - 100 g;
• broth chicken - 300 ml;
• carrots - 2 pieces;
• potatoes - 4 pieces;
• onion - 3 onions;
• pepper;
• salt.

Preparation

The recipe assumes the preparation of beef with a side dish, the vegetables in it are not just a complement, they serve as assistants in baking, giving away their juices and tastes. Before preparing a whole piece of beef in foil, it must be thoroughly washed, remove the film and if there are hanging or sticking pieces. During baking, such hanging parts will simply dry up or burn, the baked piece should be whole and smooth.

So, after the preliminary preparation of meat, it is necessary, as they say, to seal, the point is that the whole piece is fried from all sides at high temperature, thereby subsequently after excluding the possibility of leakage of the juice when baking. Never be lazy to do this procedure with large pieces of lean beef, as its juiciness largely depends on the sealing and its quality. Pour oil into the large frying pan, throw there 3 chives of garlic and rosemary, and after you see that the garlic is fry laying the meat. At a high temperature, gradually turning over, fry the whole piece, while not forgetting about the ends. Yes, meat should be put, held and sealed from two ends, not giving a single chance to flow out the juice with further cooking. In the process of roasting, remove the garlic and rosemary, so they can burn out and leave a not quite pleasant smell, even though they required absolutely the opposite.

Then lay the foil on the baking sheet, grease it, and put the already fried beef on top. Now it can be abundantly seasoned with salt and pepper, pour a glass of broth to it, and cover it from the top with foil, but do not seal it. So at a temperature of 220 degrees, she will hold in the oven for 20 minutes, then put to the meat not finely chopped carrots, she leaves first of vegetables, because she is preparing the longest. Reduce the temperature to 170-180 and again, just covering with foil, send for 20 minutes to prepare. Then add to beef chopped onion, chopped potatoes, garlic and thyme twigs, also check for broth, if it boils, top up the remaining. And now seal the foil in a practically hermetic manner, preferably at least two layers. In such a capsule of foil beef will be prepared for another 40 minutes, after which you can remove the foil and brown it within 10 minutes by raising the temperature by 40-50 degrees.