If you have a piece of beef pulp and you don’t know what tasty dish to prepare from it, we suggest you pay attention to our recipe. A piece of beef in a sleeve in the oven is the option when the beef turns out not dry, but soft, juicy and very tasty! The recipe is proven, we advise you to try it!

Piece of beef in a sleeve in the oven

To prepare such meat, you first need to marinate the beef in brine for 5-6 hours. Then the meat will be juicy and very soft. This is a great option. Let’s get started, and our step-by-step recipe with photos will help you prepare it.

Ingredients:

• Not old beef pulp - 1 kg
• Garlic - 2 cloves
• Salt 2 tbsp
• Pepper and spices to taste
• Mustard - 1 tbsp
• Olive oil - 1 tbsp

Pour cold water into the pan. Add 2 tablespoons salt, bay leaf and a few grinds of black pepper. Dip a piece of beef into this water so that the liquid covers it completely. You can put the meat under pressure. In this state, leave at room temperature for 4-6 hours. You can cover it with a lid.

When the required time has passed, remove the meat from the brine, let the water drain and place it in a plate or bowl. Use a knife to make cuts in the meat and stuff it with garlic.

Then coat with olive oil and mustard, pepper and sprinkle with seasonings or herbs. we only used ground black pepper and thyme. Let the meat sit in the marinade for 30 minutes.

Place the meat in the sleeve, do not forget to make a couple of holes on top so that the sleeve does not burst from the steam. Pour 100 ml of water into the sleeve. Place the sleeve with beef on a baking sheet and place in a cold oven. Set to heat at 180 degrees. When you see that the liquid in the sleeve has boiled, reduce the temperature in the oven to 150 degrees and leave to bake for an hour and a half.

After 1.5 hours, our piece of beef in the sleeve in the oven will be ready. You can enjoy delicious meat. By the way, this meat can be cut into thin pieces and used for sandwiches; it is much healthier than store-bought sausage. Perfect for sandwiches for schoolchildren.

Everyone knows that beef has a lot of advantages over pork, but many are confused by one drawback of beef meat: it often turns out tough and dry. This problem can be solved simply: you need to bake the beef in a sleeve, then the meat retains its juiciness. A prerequisite for preparing beef dishes is to pre-marinate the meat. You can bake beef tenderloin in the sleeve without additional components or together with other products, for example, with various vegetables.

Beef in the sleeve. Classic recipe

Cooking time: 2 hours.

Number of servings: 4.

This recipe uses a minimum of ingredients, and the cooking process itself is extremely simple. The beef is marinated in spices and olive oil, and then baked in a sleeve with onions and carrots. If a few simple conditions are met, the meat turns out juicy and soft.

2 hours 0 min. Seal

You can serve the finished dish with boiled or fried potatoes, cereals or vegetables.

Beef with plums in the sleeve

The beef in this recipe is baked in pieces, and the plums give it a unique aroma and help soften the meat fibers. The meat is baked in a mixture of mustard, honey, plums and vegetables, which gives it a special piquancy.

Ingredients:

• Beef – 500 g.
• 2 carrots.
• 2 onions.
• 1 tsp. mustard and honey.
• 150-200 g plums.
• Spices and salt to taste.

Cooking process:

1. Cut the washed and dried piece of beef into portioned medallions. Beat the meat with a hammer, but not too thin.
2. Rub the prepared pieces of meat with salt and a mixture of seasonings, which may include ground black pepper, coriander, cumin and others. Leave the meat to marinate for 1-2 hours.
3. Mix grated carrots, peeled and pitted and chopped plums, honey and mustard in a bowl.
4. Cut the onions into rings or half rings.
5. Spread the baking sleeve in a mold or on a baking sheet, put onion rings, and then half the carrots and plums. Place meat medallions on this “pillow” and brush them with the remaining carrot-plum mixture on top.
6. Secure the ends of the sleeves and place the beef in the oven to bake. The oven temperature should be 190-200 degrees, and the baking time varies from 40 to 60 minutes.

Beef in the sleeve with potatoes

Beef in a sleeve with potatoes is a ready-made, complete dinner for both everyday and holiday menus. Beef tenderloin or ribs are suitable for this dish; in any case, the meat must be marinated before cooking.

Ingredients:

• 500 g beef.
• 700 g potatoes.
• 2 carrots.
• 2 onions.
• 3 cloves of garlic.
• Onion and dill greens.
• Salt and spices.
• Vegetable oil.

Cooking process:

1. Meat, washed and dried, cut into cubes - if using tenderloin. The ribs can be left whole or cut into pieces if they are too large.
2. Cut the onions into rings and sprinkle with a little salt and pepper, mash with your hands so that the onions become softer and release juice.
3. Combine beef meat and onion, mix with vegetable oil and set aside (you can put it in the refrigerator) to marinate for an hour or two.
4. Prepare the peeled potatoes and carrots for further baking: cut the potatoes into cubes and the carrots into thin slices.
5. Chop the herbs and garlic. Leave the green onions for sprinkling the finished dish.
6. Before putting it into the sleeve, mix all the ingredients and distribute them evenly in the sleeve. Secure the ends, make several punctures in the sleeve with a toothpick and place in a baking tray or pan to bake. Baking temperature – 190-200 degrees, time – 1-1.5 hours.

Sprinkle the finished dish with green onions and enjoy the delicious taste.

Beef in the sleeve with champignons

In this recipe, an unusual sauce based on olive oil and almonds is used as an addition to the meat, which gives the dish a unique taste and aroma. When baked, champignons absorb the juice of other products and enrich the taste of the dish, and the beef turns out tender and juicy, like from a Russian oven.

Ingredients:

• 600 g beef pulp.
• 150 g champignons.
• 1 tomato.
• 1 onion.
• 1 tbsp. l. olive oil.
• ¼ tsp. sugar and salt.
• ¼ tsp. paprika.
• A pinch of cinnamon and ground black pepper.
• Bay leaf, thyme.

For the sauce:

• 2 tsp. olive oil.
• 2 tbsp. l. almonds
• 1 clove of garlic.
• 1 sprig of parsley.
• 0.5 tsp. wine vinegar.
• 1 slice of toast bread.

Cooking process:

1. Prepare the beef dressing. Peel and fry the onion in a frying pan. Add ¼ tsp to it. sugar and salt and simmer over low heat for 15 minutes.
2. Peel the tomato, cut into pieces and add to the onion, then add bay leaf and paprika to the pan and simmer over low heat.
3. Peel and cut the champignons into pieces, add to the onions and tomatoes, and add cinnamon and a sprig of thyme along with them. Simmer for 10 minutes and remove from heat.
4. Rub the beef, cut into cubes, with salt and seasonings, and marinate for literally 10 minutes. Then reheat the contents of the frying pan and place the meat there, simmer along with the tomatoes, onions and mushrooms for 20 minutes.
5. After that, put everything in the pan in a sleeve, tie the ends and put it in the oven in the pan. Bake at 200 degrees for 40 minutes.
6. Prepare the sauce. Mix chopped almonds with olive oil and heat in the microwave for about a minute. Add the crumbled bread to the butter and almonds and heat everything together for 30 seconds. Add crushed garlic, wine vinegar and chopped parsley.

Serve the finished beef with almond sauce.

Beef with vegetables in the sleeve

In this recipe, a mix of vegetables is baked along with beef. Eggplants, bell peppers, carrots and potatoes combined with beef create a complex dish that amazes with its rich aroma and taste.

Ingredients:

• 400 g beef.
• 1 pepper and 1 eggplant each.
• 2 carrots, potatoes and onions.
• 1 stalk of celery.
• 50 ml sunflower oil.
• Mix of spices for meat.
• Salt.
• Fresh greens.

Cooking process:

1. Prepare the meat for baking: rub it with salt. Season with seasonings, coat with oil and let marinate for an hour.
2. Wash the eggplant, cut into slices and soak in salted water for 20 minutes. Then drain the water and dry the vegetable.
3. Peel potatoes, carrots, peppers, onions, cut everything into small cubes, add celery root cut into several pieces to the mixture of vegetables.
4. Mix the marinated meat and all the vegetables and let them sit for 10 minutes.
5. Place all the ingredients in a baking bag; you can drizzle a little oil on top once again. Tie the ends of the sleeves, place the workpiece in a mold or on a baking sheet. The baking process will take about an hour: 20 minutes at a temperature of 200 degrees and another 40 minutes at 160-170 degrees.
6. Remove the finished dish from the oven, cut the sleeve and sprinkle with fresh herbs.

Meat in a sleeve is simple and tasty; in this collection, see delicious recipes for baking beef in a sleeve.
Beef can sometimes turn out a little dry - this is the main drawback of this meat. Of course, this can be avoided if you cook this meat in accordance with all the recommendations, but it’s even easier to cook the beef in a sleeve, and then it definitely won’t be dry or not very tasty.

Recipe 1: Beef in a sleeve with garlic

You will need: 700g beef in one piece, 2 tbsp. salt and lemon juice, 1 tsp. sugar, spices (bay leaf, garlic, pepper, mustard), vegetable oil.

How to cook beef in the sleeve. Dissolve salt in 1 liter of water, add lemon juice, sugar, dissolve it, dip the washed meat into this solution (it should completely cover the meat), add 4 peppercorns, put 2 laurels, place a heavy weight on top and leave for 12 hours at room temperature. If the room is too hot, put the meat in the refrigerator after an hour. Remove the beef from the brine, dry it, rub with a mixture of mustard, pepper and vegetable oil. Make cuts in the meat, stuff it with garlic, leave for half an hour. Place the meat in a baking sleeve, pour in 100 ml of water, bake in an oven preheated to 180 degrees until the water boils in the sleeve, after boiling, reduce the oven heat to 120-150 degrees, bake the meat for another 1 hour 20 minutes. Turn off the oven and leave the meat in it for another 20 minutes.
This beef can be served as a hot or cold snack.

Recipe 2: Beef in a sleeve in a mustard crust

You will need: 1 piece of beef weighing 1.5 kg, mustard, mayonnaise, salt, pepper.

How to cook beef in a sleeve with mustard. Rub the meat with pepper and salt, leave for an hour, rub with mustard and put in the refrigerator overnight. Coat with mayonnaise, put in a sleeve, put in an oven preheated to 200 degrees and bake for an hour, reduce the temperature to 180 degrees and bake for another 1.5 hours.

Recipe 3: Oriental beef sleeve with ginger

You will need: a piece of beef weighing 1 kg, 1-2 cloves of garlic, ½ cup of soy sauce, ¼ cup of vegetable oil, 3 tsp. fresh ginger pieces, hot pepper.

How to bake beef in a sleeve with ginger. Grind the garlic and ginger in a blender, mix with oil and soy sauce, add the meat to the marinade and leave for half an hour - during this time, turn over several times. Place the marinated meat in a baking sleeve, place the sleeve on a baking sheet, place in an oven preheated to 200 degrees, cook for an hour or until done. Cut the sleeve, place the meat on a dish and pour over the sauce formed at the bottom of the sleeve.

Recipe 4: Beef in the sleeve with onions and paprika

You will need: 800g beef in one piece, 1 onion, 3 tbsp. soy sauce, 1 tbsp. olive oil, 1 tsp. ground paprika, ground black pepper.

How to bake beef in a sleeve with onions. Cut the onion into half rings, combine with soy sauce, oil, spices, place the meat in the sauce, leave to marinate for 1 hour at room temperature, during which time turn over several times. Place the meat (possibly with onions) in a baking sleeve, close it on the sides, put in the oven, preheated to 200 degrees, bake for 1 hour or until done.
Choose any of the recipes and cook delicious beef to the delight of men and all meat lovers!

Carrots 100 g (optional)

Garlic 4 cloves

Soy sauce 5 tbsp. l.

Ground black pepper to taste

Spices and seasonings to taste

Table salt to taste

Preparation

Taking the rules for cooking beef up the sleeve as a basis, you can bake potatoes, cabbage, carrots, pumpkin, zucchini, mushrooms, eggplants, bell peppers and other vegetables along with the meat. As an experiment, for special occasions or just for gatherings in good company, you can also “hide” steamed prunes in a bag or use sour lingonberry sauce, mustard and wine for pickling.

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  Wash a whole piece of beef in cold water and then dry thoroughly with paper towels. After this, cut the tenderloin into portions, as shown in the photo, or (if desired) leave the meat piece entirely.

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  Peel the garlic and chop it into small cubes. If you decide to add carrots, peel them too and then cut them into small cubes as well.

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  Prepare a dressing using soy sauce, your favorite herbs, salt, ground black pepper and olive oil. It will look similar to the product in the photo. Add garlic and carrots to the mixture and then mix well. Soak the meat with the aromatic filling before placing it in the baking sleeve. The marinating time may vary, but it is better if the product spends at least three hours in a spicy and aromatic sauce. It is best to marinate the meat under pressure and in the refrigerator (this will make it softer and juicier).

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  Immediately before cooking, transfer the beef (in chunks or cut into portions) into a sleeve, evenly spread the carrots and sauce over it, which has not been absorbed into the fibers during marinating. Tender meat should be baked for two hours at a temperature of one hundred and eighty degrees Celsius. When using a unit with convection, it is advisable to set the temperature to two hundred degrees. The oven should be preheated before placing the workpiece. When using a multicooker, place the sleeve in a cold bowl. In order to maintain the integrity of the bag when cooking in the oven, place the bag on a baking sheet or in a heat-resistant container.

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  After the meat is ready, leave it in the bag on the table for about half an hour, but do not untie it (do not remove the clips). This way the tasty delicacy will reach the desired state while cooling slowly. Serve aromatic pieces of meat baked in a sleeve with hot boiled or stewed potatoes, long rice or a salad of fresh tomatoes and herbs. As you can see, cooking soft and juicy meat in the oven is quite easy. We hope this recipe with step-by-step photos was useful to you. Bon appetit!

• Beef Wellington
• Bibimbap
• Uyghur lagman
• Bulgogi
• Beef fajitas
• Japchae

Beef dishes are not always tasty and tender. This meat is quite tough, unlike chicken or pork, and therefore requires longer heat treatment. For most people, beef is the most affordable and familiar type of meat, but since its preparation takes a lot of time, you have to cook your favorite dishes only on weekends or prepare semi-finished products in advance in the form of cutlets, dumplings, and meatballs. But I want real meat, not minced meat, more often. How to speed up the process itself?

As you know, marinade can make meat softer, and so that it does not lose juice during processing, it is advisable to isolate it by placing it in a casing. Here's a way out: bake the beef in a sleeve, after marinating it in soy sauce and spices. If you lightly beat the pieces of meat first, it will take very little time to cook. By the way, beef in the sleeve can also become one of those semi-finished products that are waiting in the refrigerator. You can perform basic operations in advance, for example, the day before. Then, when you come home from work in the evening, all you have to do is place the beef in the sleeve in a preheated oven, and in half an hour a delicious dinner will be ready.