Delicate beef in foil

4 servings
6 hours

How to make delicate beef in foil? Prepare the specified products according to the list. Meat must be taken fresh, not subject to freezing. Spices can be used any that make the dish tasty and fragrant. I will cook with black and red ground pepper, nutmeg, cumin, salt. I take 3 cloves of garlic, you can take more or less. The vegetable oil is odorless. Prepare the foil and baking dish.

Particular attention should be paid to the meat itself. It is better, of course, to take veal, back or neck. If there is none, then you use what is available. This time I don't have the best part for baking - shin. The veins and older the meat, the longer it should marinate and bake. Rinse the meat under running water, dry with paper towels or napkins. Put in a bowl.

Peel and cut the garlic into plates. With a sharp knife, make small cuts all over the meat and put garlic plates into them.

Wipe the meat evenly on all sides with salt and dry spices. We must try to ensure that all meat is covered with spices and salt.

Pour some of the oil onto the meat, turn it over and pour out the remaining oil. It is believed that thanks to the oil, the meat will heat up evenly and, accordingly, will cook better. Cover the meat with a film and put it in the refrigerator to marinate. The pickling time will depend on how much of the beef was chosen. My & quot; shin & quot; stayed in the refrigerator for a whole night. During pickling, the meat can be gently turned over several times.

Remove the marinated meat and place the top part down on a double layer of foil. Wrap with foil and place in the oven (in a baking dish or baking tray). Turn on the oven 180 degrees. Bake the beef for two hours.

Remove the beef in foil from the oven. Leave to cool a little, open and slice into portions. The meat is great as a main course for dinner, and will also be a great alternative to sausage for sandwiches.