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Oven meat or stew: recipes with video
There are many different ways to cook meat, but stewing or baking in the oven without oil is considered one of the most beneficial. As a result of such processing, a useful product without preservatives is created. Both of these methods are recommended by nutritionists for those who dream of losing weight or are a supporter of proper nutrition.
Oven meat or stew: recipes
The meat of young animals of the highest quality, without connective tissues and tendons, should be baked in the oven. And to make it better baked, you can cook it in foil or parchment paper. This method allows you to create a delicious crispy crust, which cannot be achieved during stewing. However, this inevitably leads to the loss of some vitamins, in particular, vitamins of the B complex and vitamin C. In addition, fats that burn during baking acquire potential carcinogenic properties. To avoid burning, you can, again, wrap the meat in foil.
This cooking method is also good in that it does not require much attention, unlike stewing. It is enough to prepare the meat and put it in the oven for the right time.
Ingredients: – 2 kg of veal pulp; – 3 cloves of garlic; – Provencal herbs; – salt; – 100 g of Dijon mustard.
A whole piece of chilled veal must be used to prepare this dish.
Wash the meat, dry it on a napkin and make several deep cuts on it. Season with salt, sprinkle with Provencal herbs and brush with Dijon mustard. Place the garlic cloves in the cuts. Wrap the meat in foil and marinate for 1 hour. After the allotted time, put the veal in foil on a baking sheet and put in an oven preheated to 250 degrees for 15 minutes. Then reduce the temperature to 180 degrees and bake for another 30-40 minutes. Hold the finished veal in the oven off for about 20 minutes, then cut into thin slices and serve.
This cooking method is good because it allows you to soften and juicy even the oldest and hardest meat. This only takes a little more time. You can cook absolutely any kind of meat in this way. Another advantage of braising is that it cooks slowly below the boiling point. This allows you to save more vitamins and nutrients. In addition, stews are much more digestible than baked stews, as protein fibers degenerate and are easier to digest with this cooking method.
A simple beef stew recipe
Ingredients: – 1 kg of beef; – 2 heads of onions; – 1 teaspoon tomato paste; – 1,5 tbsp. spoons of sour cream; – salt and black pepper; – 1 tbsp. a spoonful of vegetable oil; – water.
Wash the beef, dry it on a napkin and cut it into very thin strips – this way it will cook much faster. Heat the oil in a skillet, add the beef, cover and simmer over low heat for 30 minutes, stirring occasionally. If all the juice evaporates during this time, add some water. After the allotted time, add the chopped onion to the meat, salt and pepper and simmer for another 10 minutes. Then add tomato paste, add some water and stir. After 5 minutes, add sour cream and simmer until the beef is tender. Serve the cooked meat with tender mashed potatoes or rice.
Chicken fillet stewed in a creamy sauce
Ingredients: – 600 g chicken fillet; – 1 tbsp. a spoonful of sour cream; – 1 tsp flour; – 150 ml of cream; – salt and black pepper; – 1 tbsp. a spoonful of vegetable oil; – 3-4 feathers of green onions.
Wash the chicken fillet, cut into cubes and place in a frying pan with heated vegetable oil. Fry for 5 minutes over high heat, then add a little water, reduce heat and simmer, covered, for about 20 minutes. In a separate skillet, fry the flour for 2 minutes, add the cream, stir well, and then add the sour cream. Simmer for 5 minutes. Add cooked sauce to the meat and season with salt and pepper to taste. Cook until chicken is tender. Put the finished dish on plates, garnish with chopped green onions.