Meat

Veal baked in foil


Ingredients for cooking veal baked in foil

  1. Veal 1200 g
  2. Granular mustard 2-3 tbsp. spoons
  3. Garlic 4-5 cloves
  4. Ground coriander 0.5 tsp
  5. Ground black pepper 0.5 teaspoon
  6. Salt to taste
  • Main Ingredients Veal, Garlic, Mustard

Inventory:

Foil, Baking dish, Bowl or deep plate, Cutting board, Knife, Garlic, Teaspoon, Oven, Paper kitchen towels or napkins

Cooking veal baked in foil:

Step 1: Prepare the veal.


For our recipe, boneless veal neck meat or tenderloin is best suited. So, we thoroughly wash a piece of meat under cold running water, put it on a cutting board, dry it with paper kitchen towels or napkins and, if there is, cut off the films and tendons. Prepared veal can be left on a cutting board.

Step 2: Cook the marinade.


In a bowl or deep plate, spread the grainy mustard.

We clear the cloves of garlic from the husk and grind it with a special garlic in a bowl or chop it very finely on a cutting board.

Add coriander, black pepper and mix thoroughly until smooth. That's it, our marinade is ready!

Step 3: marinate the meat.


Cover the baking dish with foil (in several layers for tightness).

We rub the veal on all sides with salt and carefully lay on the foil.

Then a teaspoon grease the meat on all sides with the marinade. After that, we cover the veal very tightly with foil so that the meat juice does not leak into the mold when baking, otherwise the dish will turn out to be dry. And put in the fridge to pickle on 30 - 40 minutes.

Step 4: Bake the veal.


With the passage of the right time, we take the meat out of the refrigerator, heat the oven to 180 - 190 degrees. Once the oven has warmed up, set the form with veal and bake the meat in within 3 hours. The baking time may vary depending on the size of the piece of meat, as well as on the desired degree of readiness.

We take out the baked veal from the oven, but we are not in a hurry to unfold the foil, let the meat be a little darker for about 10-15 minutes.

Step 5: Serve the veal baked in foil.


We shift the finished veal on a beautiful plate for serving, and it is not necessary to get it out of the foil. We cut the hot meat into portioned portions and serve with a side dish, for example, boiled pasta, cereals or mashed potatoes.

Also, meat can be served at a hearty breakfast, cut into thin slices, along with bread and fragrant tea!
Enjoy your meal!

Recipe Tips:

- Veal can be replaced with beef, but the baking time will increase.

- To make the veal more aromatic and juicy, it is better to leave the meat to marinate for 6 - 8 hours.

- You can find out if meat was prepared without a special thermometer in the following way: we unfold the foil, pierce the meat with a knife and see if the juice flows clear, then it is ready, if not, tightly twist the foil and send it to bake for another 10 minutes.