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.
Crumbly pie with cottage cheese and cherries: recipe with photos (step by step)
There is nothing complicated in preparing such a shortbread dessert. If you follow all the rules of the recipe, you will get a very tasty delicacy with a delicate curd filling and juicy cherries. Children especially love this dessert. In appearance it resembles a homemade cake, but in taste and texture it is quite similar to brownies.
Ingredients:
- large chicken eggs – 2 pcs.;
- baking powder – 4 g;
- soft butter – about 150 g;
- sifted wheat flour - approximately 250 g (add until the dough becomes stiff);
- fatty granular cottage cheese - 200 g;
- frozen cherries (it is better to defrost them first) – about 200 g;
- fine sugar - about 7 large spoons.
Preparation:
Recipes for pies with cottage cheese and cherries can involve the use of any dough. The easiest and fastest to prepare is a sand base. To knead it, combine soft butter with sugar (with 2 large spoons) and rub thoroughly with a spoon. Next, add egg yolks (the whites are left for filling) and baking powder.
Having achieved a homogeneous consistency, add sifted flour to the resulting mass and knead thoroughly. If necessary, add a few large spoons of cold water to the dough. The output is a smooth and cool sand base, which is wrapped in cling film and placed in the refrigerator (for 10-20 minutes).
Frozen cherries are completely defrosted and all the juice is drained. As for the cottage cheese, it is ground through a sieve and combined with the remaining sugar. Next, beat the egg whites separately. The resulting foam is mixed with cottage cheese, resulting in a light and airy filling.
Take a springform pan. Place the chilled shortbread dough into it and knead it with your fist so that it spreads evenly throughout the entire dish, forming small sides.
Having placed the thawed berry on the base, it is evenly covered with the curd and protein filling.
Almost all recipes for pies with cottage cheese and cherries can be made very quickly. After the dessert is formed, it is sent to a preheated oven and baked for 45-50 minutes.
After time, the homemade delicacy is taken out and cooled. It is sprinkled with powdered sugar on top, cut into pieces and presented to the table along with unsweetened tea.
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
How to cook marbled beef on the grill
To make your steak juicy, you need to know how to grill marbled beef. The degree of frying of a steak is a matter of taste, but if the marbled beef is not fried until fully cooked, the steak will be juicier. To determine the degree of doneness of meat, it is better to use a meat thermometer. If you want a steak with a golden brown crust, but with bright pink juice inside, fry the beef for just a minute on each side. This is a rare degree of doneness, with the internal temperature of the meat being 50°C. With medium rare, you will get a steak that is gray-brown on the outside and red and warm on the inside. This degree of doneness is ideal for alternative steaks and allows you to retain maximum juice. Grill the meat for 2-3 minutes on each side until the internal temperature reaches 55°C. For cuts with high marbling, such as ribeye steak, a medium roast is suitable. Fry the steak for 3-4 minutes until the internal temperature is 60°C. Medium well done, which is achieved when the inside of the steak is 65°C, is used extremely rarely. This is fully cooked meat, which has already become tough and dry. However, he also has his fans. Frying time is 4-5 minutes on each side. There is also a Well Done level of roasting, which chefs like even less. Grilled marbled beef steak recipe We suggest you cook T-bone steak with mint and basil. Prepare the grill and create two zones on it. Remove the meat from the refrigerator and warm to room temperature. During this time, prepare the herbs. Take a bunch of fresh rosemary and form it into a panicle. This will be a kind of “tassel”. In a mortar, crush the chopped mint and basil along with the garlic, salt and chili pepper pieces. Dry the heated meat with a paper towel and season with salt, pepper and olive oil. Place the steak on the grill over indirect heat and cook for 4 to 5 minutes on each side. Monitor the internal temperature. When it gets closer to 55°C, move the steak to direct heat. Brush it with the herb sauce using a rosemary brush. After a minute, turn the steak over and brush the other side. Cook the meat until medium done. Let the steak rest under the foil for 10 minutes. Sprinkle with lemon zest before serving. You can find out what other marinade for grilled marbled beef can be here and here. Try to apply our tips, and your grilled marbled beef steak will definitely be juicy and very tasty.
A simple recipe for marbled beef in the oven
Delicious, fast and simple. True, you will have to splurge on marbled beef
