Veal neck in the oven
4 servings
45 minutes
Veal neck in the oven is a true embodiment of Russian gastronomic tradition, combining simplicity of ingredients and depth of flavor. Tender meat infused with the aromas of tomato marinade and Italian herbs gains remarkable juiciness and spiciness from the addition of garlic and pepper. Baking in a sleeve preserves all natural moisture, turning the veal into a soft, melt-in-your-mouth dish. Cherry tomatoes, rosemary, and thyme add fresh Mediterranean notes that enhance the rich taste of the meat. This dish is perfect for cozy family dinners and festive gatherings, filling the home with warmth and aromas of true home cooking.
1
Place the tomatoes in a deep container and add finely chopped garlic.
- Tomatoes in their own juice: 220 g
- Garlic: 30 g
2
Add chili sauce. Mix.
- Chili sauce: 1 tablespoon
3
Place the meat in a baking sleeve.
- Beef neck: 800 g
4
Add tomato marinade.
- Tomatoes in their own juice: 220 g
5
Add pepper to the marinade. Salt to taste.
- Ground black pepper: 1 tablespoon
- Sea salt: 1 teaspoon
6
Add Italian herbs.
- Italian herb blend: 1 tablespoon
7
Coat the meat well with marinade. Wait for about 15 minutes.
8
Add cherry tomatoes to the baking sleeve.
- Cherry tomatoes: 350 g
9
Add thyme.
- Thyme: 5 g
10
Add rosemary.
- Rosemary: 10 g
11
Tie the baking bag.
12
Cut a few holes to let the meat breathe.
13
Place in an oven preheated to 180 degrees and bake for 30 minutes.
14
Place on a plate, let cool for 5 minutes, and serve.
