Oven-roasted beef

Name: Oven-roasted beef
Ingredients: 800 g beef leg; 200 ml milk; 1 tablespoon olive oil; 1 teaspoon Baza Mirodenia Fuchs; 6 garlic cloves; 1 bay leaf; 1/2 teaspoon whole peppercorns; 200 ml wine

Meat - Oven-roasted beef by Ilinca N. - Recipia

Oven-roasted beef with wine cooks covered for two hours, until the beef starts to soften. Garlic, a bay leaf and whole peppercorns sit alongside the meat, and the pieces are browned at the end. I choose a cut with fine streaks of fat, not a completely lean one. Preparation: 15 minutes. Cooking: 140 minutes. Rest: 4 hours. Total time: 6 hours and 35 minutes. Servings: 4. Approximately 400 kcal and 42 g protein per serving.

Ingredients

800 g beef leg
200 ml milk
1 tablespoon olive oil
1 teaspoon Baza Mirodenia Fuchs
6 garlic cloves
1 bay leaf
1/2 teaspoon whole peppercorns
200 ml wine

Preparation

1. Trim the membranes from the beef and pat it dry with paper towels, without washing it. Put the meat in the milk and leave it in the fridge for 4 hours. 2. Take the meat out of the milk, discard the milk and cut the meat into portions. Coat the pieces with the olive oil and Baza Mirodenia. 3. Put the meat in an earthenware dish. Peel the garlic cloves and place them on top, along with the bay leaf and peppercorns. Pour in the wine, cover the dish and cook in an oven preheated to 180°C for 2 hours, until the meat starts to soften. 4. Remove the lid and leave the dish in the oven for another 20 minutes, until the meat is browned.

Notes

Mashed potatoes or polenta go well with the meat; the texture is a little like beef stew, only the pieces stay whole. Choose a cut with a few fine streaks of fat, since a very lean piece can dry out during the long cooking. Cut the meat into pieces of similar thickness so they become tender at the same rate. If the pieces are much thicker, they may need extra time in the oven. A wine that tastes too harsh can leave a bitter note in the sauce, so use a dry one with a balanced flavor. Add the wine directly, without boiling it first; for an alcohol-free version, replace the 200 ml with 200 ml beef stock. Milk is the allergen in this dish. Cooked meat keeps in the fridge for up to 3 days.

Frequently asked questions

Can I marinate the meat overnight?

Yes, you can leave it in the milk overnight in the fridge, for up to 12 hours.

Can I use beef shank too?

Yes, use the same weight, but check how tender it is after the 2 hours; if the fork goes in with difficulty, leave the meat covered for another 15 minutes.

What should I do if the sauce has reduced too much?

Pour 50 ml hot water into the dish and gently stir the liquid from the bottom before cooking the meat any longer.

Can I use a different dish instead of an earthenware one?

Yes, a deep ovenproof dish with a lid works, kept at the same temperature of 180°C.