Features of the variety
Unlike beef, marbled meat has a number of features:
- the cow received only natural nutrition without hormonal additives, which means that the product’s harm to the body is minimal;
- it cooks quickly, remains soft and has a delicate taste after any type of processing;
- The marble variety is classified as dietary due to its low calorie content and the absence of “bad” cholesterol.
The cost of 1 kg of fresh beef on the market can range from 700 to 1000 rubles, while in supermarkets a frozen product costs from 500 to 700 rubles.
It is worth considering that in the second case, the product becomes tough due to processing and acquires a bitter taste.
Cooking rules
Experienced chefs adhere to several rules on how to cook tasty and tender marbled beef in the oven:
- It is recommended to cut the meat strictly across the grain. Such cuts will quickly “seal” when baked, so the dish will turn out juicy.
- It is better to defrost a frozen product in the refrigerator. At the same time, you should make sure that it does not come into contact with the liquid, so it is better to place the piece in a colander and place it over a deep container.
- If you want to get a new taste, the meat can be marinated. But it is recommended to do this strictly in the refrigerator and for no more than 6 hours.
- Salt can be added both at the beginning and at the end of heat treatment.
- The meat goes well with olive oil, rosemary and basil.
Marbled beef baked in the oven can be served with any side dish, boiled potatoes or vegetable salad. Various sauces are also well suited for its use.
Secrets of preparing and serving baked schnitzel
As you know, sometimes the little things make all the difference. The following tips will be useful to you in order to hide the mystery of taste in a dish, which even an experienced cook will not immediately solve. Vary the recipes according to our recommendations and give your friends and family a pleasant surprise.
Sauces and side dishes
Before serving, you can pour sauce over the hot schnitzel - a mixture of cream and garlic or tomato is perfect. Traditional potatoes and vegetable stew, which are served with such meat, are sometimes replaced with a fresh salad of tomatoes, cucumbers and herbs. This solution will significantly refresh the dish! Do not combine schnitzel with heavy food, this will overload the digestive system.
Batting is optional!
Of course, the beef is quite tough and stringy. But if you can afford to cook schnitzel from tender veal, do not use a culinary hammer; beating will cause the meat to lose its juiciness. Also, do not overdo it while beating so that the toughness of the beef does not increase. But a few shallow cuts in the meat made with a knife will help avoid deformation of the pieces during the cooking process.
Serving “a la restaurant”
In world-famous restaurants, schnitzel is often served with a slice of lemon. Do you think this is just a presentation option? No, a culinary trick! Acid is an excellent flavor enhancer and “softener” of even the toughest meat. As a rule, before putting a slice of lemon on the beef, cooks squeeze the juice of all the citrus onto the schnitzel. Do the same, and your dish will become even more tender!
Beef schnitzel in a frying pan can easily be called a universal dish. Well, judge for yourself: the schnitzel turns out to be nourishing and very tasty, and also very appetizing, so it can be cooked not only on weekdays, but also on holidays. But at the same time, preparing beef schnitzel will not take you much time and will not require any special skills and abilities, so any housewife, even a beginner, can definitely handle it.
This dish is good on its own, and goes well with any side dish, from vegetable to rice, buckwheat, baked or boiled.
Both adults and children love this delicious beef schnitzel, so you don't have to prepare different dishes to please everyone. As you can see, there are just a lot of advantages. And the shortcomings... No, I admit honestly, I don’t see them. So I will be happy to tell you how to cook beef schnitzel in a frying pan so that you can prepare this wonderful dish.
Ingredients for 2 servings:
- 0.4 - 0.5 kg beef;
- 1 egg;
- 2-3 tablespoons breadcrumbs;
- salt, ground black pepper to taste;
- vegetable oil for frying.
Marbled beef in the oven in a sleeve
The simplest recipe for making marbled beef is up your sleeve.
Its advantage is that the meat is very juicy. Preparation time 2 hours
Cooking time 1 hour 5 minutes
Total time 3 hours 5 minutes
Ingredients
- 400 g meat , preferably tenderloin
- 1 piece carrot
- 1 piece onion
- 4 cloves garlic
- olive oil to taste
- salt and black pepper to taste
Instructions
- The meat should be washed and dried.
- It is recommended to make a small hole in each piece and place pre-chopped garlic in it. The piece should be rubbed with salt or a seasoning mixture.
- Brush the beef with olive oil and leave to marinate for 1-1.5 hours.
- At this time, rinse, peel the carrots and divide them into thin circles.
- Remove the peel from the onion and divide it into thin rings or half rings.
- Place the marinated meat and vegetables in your hands for baking, tightly close the ends and place in the oven for 30-45 minutes at 200 degrees. To prevent the sleeve from burning to the baking sheet, it is recommended to pour a small amount of water into the pan.
- After cooking is complete, remove the product and leave it at room temperature for 15-20 minutes.
Notes
If desired, you can add a small amount of paprika, oregano, coriander and idol to enhance the taste.
But, in this case, salt should be added to a minimum. Dish: Main courses
Keyword: beef, marbled
A simple recipe for marbled beef in the oven
Delicious, fast and simple. True, you will have to splurge on marbled beef
