Veal recipes in the oven
The brightest decoration of the festive tableare dishes of meat. Veal - very tender and juicy meat, which requires special treatment. Particular attention should be given to the preparation of the marinade or sauce, as well as the processing of the meat itself. Recipes of veal in the oven vary depending on the method of baking and the way of processing meat. You can bake veal in one piece, or you can divide it into smaller pieces.
Choose veal is not so simple, because. in appearance it is very similar to pork. This meat is a light shade, especially compared to beef, which has a more saturated color. Feel the difference between pork and veal, you can by touching the meat with your hands. Having bought meat, decide how you will prepare it - in one piece or cut into stakes, in foil or a special sleeve. The recipe for baked veal does not differ much in the main stages of the preparation of meat. many prefer to bake veal with one whole piece. Separate the two most common methods of cooking veal.
Baked veal in foil
For the preparation of veal, baked in foil, you will need:
- 2 kg of young veal on bone
- 5 bulbs
- 100 g of olive oil
- 1 head of garlic
- 100 g of mustard
- potatoes and vegetables (optional)
You can cook veal immediately with a side dish orwithout it everything depends on your preferences. If you decide to bake meat with garnish, then it is better to choose a young potato. Process the meat with spices and spread it with mustard, having previously cleaned it of excess fat and films. Make a series of cuts along a piece of 5-7 cm deep. Vegetables for garnish - potatoes, onions, peel and cut large. The foil is folded three times, greased with olive oil and put the meat, placing around the vegetables. Garnish is poured with oil and spices are added.
The foil is closed and the meat is put in the oven,heated to 170 ° C. Bake for 2 hours. Before the preparedness of the dish, namely - for 20 minutes, the foil can be opened and the temperature increased to 220 ° C. Thus, the garnish and meat will be better than the pins. Usually with this method of baking, veal is served without removing it from the foil. If instead of a baking dish we used refractory utensils or a special form for baking, then you can serve meat directly on the table.
If you decide to bake meat without garnish, thenthe sequence of actions will change slightly. In this case, meat, better chilled, relieves bone. But at the same time, leave a certain amount of fatty veins. A few deep, up to 7 - 8 cm incisions are made. Meat is processed with spices and rubbed with mustard. Slices of garlic paste are inserted. Veal is laid in foil and closed. So the meat is marinated for 30 minutes. up to an hour.
Bake veal in an oven heated to 250 ° C,within 15 minutes. After, the temperature is lowered to 180 ° C, and baked for 30 minutes. After the readiness, the meat is not extracted from the foil at once, but is allowed to stand for 15-20 minutes. Then veal is extracted and cut into lobes and decorated with greens, if desired.
Baked veal in the sleeve
For baking in this way, also useyoung veal. It is better to take veal fillet, it is better suited, or one piece without bones. This dish is considered more dietary, due to the lower consumption of oil. You will need:
- 400g veal tenderloin or 800g veal without bone
Meat is processed with spices and put infridge for 2 hours. After, put the veal in a sleeve and tie it on both sides. It is better to poke the sleeve for baking with a knife in several places. The sleeve itself is placed in a deep baking tray and placed in an oven heated to 245 ° C. The meat is baked for 1.5-2 hours. After the time has elapsed, namely after 2 hours, remove the sleeve from the oven, cut it at the edges and leave the meat to bake in this form for another 15 minutes. After that, let the veal cool down, and if you bake a whole piece, then cut it into lobes. You can decorate with greens.