Homemade beef bujenin in a foil oven

8 servings
8 hours

Cooking homemade beef bujennes is very easy. The foil will protect the meat from over-drying and help keep it juicy and soft. The most important thing is to choose the right meat: you need flesh without bones, large veins, moderately fatty.

How to bake homemade beef bujennes in foil? Very simple and easy. Start with the marinade. If desired, in addition to these ingredients, you can add a little vegetable oil, grainy or Dijon mustard, a mixture of spices for bujenina (or for beef) to the marinade.

Peel the garlic cloves and pass through the press. If desired, you can replace fresh garlic with 1-2 tbsp. l. dry garlic.

In a bowl, combine lemon juice, garlic, paprika, sugar, salt and pepper.

Mix everything well.

Now prepare the meat. You need about 1 kg of beef in one piece and a couple of sprigs of fresh rosemary. Beef is better to choose not very fatty. A piece of hip flesh is perfect.

Wash the beef, dry with paper towels and place in a bowl. If your meat is not a dense bar like mine, then tie it with twine or culinary thread to give it a more compact look.

Grate the meat thoroughly with garlic marinade and refrigerate to marinate for 5-8 hours. At the same time, it is advisable to cover the bowl with film so that the beef does not curl and periodically turn the meat over so that it parines evenly.

Remove the beef from the fridge, put on several layers of foil. Arrange the rosemary sprigs on the sides.

Then wrap the meat thoroughly and tightly, raising the edges of the foil upwards so that the meat juice does not flow out.

Transfer the meat in foil to a baking sheet. Allow to stand at room temperature 1 hour. Then put the meat in an oven preheated to 180 ° C and bake for about 1. 5 hours. Determine the exact time and temperature of baking by your oven. Do not remove the finished bujenin immediately, but leave it in the cooling oven for another 1 hour so that the juices are evenly distributed over the meat.

Remove the meat from the oven, unfold the foil. Transfer the bujenina to a dish and cut into pieces. Home-cooked beef bujenina is ready! You can serve with any side dish hot and cold. Enjoy your meal!

Beef can be replaced with any other type of meat you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish, will change. Pork and lamb are generally fatter than beef, and chicken fillet or turkey are more lean. At the same time, the cooking time depends not only on the type of meat, but also on how much of the carcass is used and how old or young the meat is.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

Read about the best way to use foil in cooking in the article Aluminum foil - an assistant in the kitchen and in everyday life. It contains a lot of necessary information, tips and life hacks.