Baked beef
10 servings
180 minutes
Oven-baked beef is a true culinary masterpiece of Russian cuisine that embodies the traditions of meat preparation. This recipe uses the eye muscle, which becomes incredibly tender and juicy thanks to slow roasting. The aroma of garlic, thyme, and rosemary complements the rich flavor of the beef, creating a rich bouquet of spices. Butter and vegetable oil give the dish a delicate crust, while the final coating of honey-mustard sauce highlights its spiciness. This dish is perfect for a festive table or a cozy family dinner. It can be served with mashed potatoes or vegetable stew, and leftovers make an ideal filling for sandwiches. Oven-baked beef is an embodiment of harmony in flavors and textures that warms the heart and delights gourmets.
1
Salt and pepper the meat, stuff it with halves of garlic cloves, tightly tie it with kitchen twine, and fry in a mixture of butter and vegetable oil on all sides until golden brown.
- Eye of round (beef): 1.6 kg
- Garlic: 6 cloves
- Salt: to taste
- Ground black pepper: to taste
- Butter: 30 g
- Vegetable oil: 60 ml
2
Place the meat on a baking sheet, brush it with vegetable oil, add coarsely chopped onion, carrot, and celery stalks, as well as thyme and rosemary. Send it to an oven preheated to 160 degrees for 1.5–2 hours.
- Eye of round (beef): 1.6 kg
- Vegetable oil: 60 ml
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Thyme: 3 sprigs
- Rosemary: 2 sprigs
3
Mix mustard with olive oil and honey, coat the meat well with this mixture, increase the oven temperature to 175 degrees, and leave the meat in for another 15-20 minutes.
- Dijon mustard: 1 teaspoon
- Olive oil: 20 ml
- Honey: 1 tablespoon
4
Serve hot; mashed potatoes or vegetable stew make a great side dish. If there's leftover meat, it can be sliced thinly to make sandwiches.
- Eye of round (beef): 1.6 kg
