There are different cuts of beef for baking. Look for beef with a few veins of fat through it. This is important because baking tends to dry meat. Beef is quite inedible if it is too dry. A loin of beef, brisket or even London broil are all excellent choices for baking beef. For smaller beef portions, try short ribs of beef or boneless sirloin steaks that are thin enough to be rolled, pounded and stuffed.
Beef Wellington – For A Special Meal
Beef Wellington isn’t really as difficult to bake as it seems. What’s needed is an excellent cut of beef loin, a light pastry dough and a delicious glaze beneath the dough. This type of baked beef dish always makes a spectacular presentation at table. Yet, it’s least difficult to prepare. The glaze can be horseradish creme or a sour cream blend with butter sauteed mushrooms. Steps to preparing Beef Wellington are simple:
1. Place glaze on top portion of the meat.
2. Place a sheet of pastry over the meat and glaze.
3. Tuck pastry ends under the meat.
4. Bake at moderate heat until desired tenderness. (Depends on size of the beef and type of oven)
A Tisket. A Tasket, A Brisket In A Basket
Brisket of beef can be tricky to bake because brisket has a different texture than other cuts of beef. Brisket is nonetheless delicious baked. It’s a cut of meat that requires just a tad more vigilence when baking so the end result isn’t dry or stringy. To make a great brisket presentation serve this in a biscuit dough basket. First, bake the brisket in a shallow baking pan that can collect the juices as it bakes. Add whole small onions, carrots and parsnips and new potatoes to surround the edges of the meat. Bake for about 15 minutes uncovered. Complete to doneness by covering with foil to retain juices.
Meanwhile, braid biscuit dough to form a square basket large enough and high enough to contain the brisket and vegetables. Place on a baking sheet in the oven and bake until golden brown. Allow to cool. Add brisket and vegetables and serve.
There are many ways to bake beef and one of the most popular is to stuff it and roll it. In Germany, this is known as “rouladen”. In France, it’s a “roulade”. Beef adapts to many types of stuffing. The most popular are also the somplest:
- Garlic mashed potatoes
A delicious rolled beef recipe is also the simplest. Layer strips of bacon across boneless beef steaks. Add Swiss cheese and roll. Secure with a toothpick. Place seam side down in a baking pan. Bake for approximately 40-50 minutes. Baste with white wine for extra flavor. Then, of course, there is a filling that requires a slather of sour cream and freshly chopped chives. Roll up and bake. It’s that simple. For a pasta meal that needs a little help with presentation, take a boneless beef steak and fill with mozzarella cheese, capers, crushed garlic and freshly chopped basil. Place in a baking pan and cover with tomato sauce.
Baked Beef Burgers
For hamburger with a difference, choose thick, sliced bread rounds instead of hamburger buns. Line a large baking pan with parchment. Choose top quality ground sirloin. Place in a large bowl. Add a tablespoon of finely chopped sun dried tomatoes and pimentos. Blend with finely diced scallions and a half teaspoon of Balsamic vinegar. Shape into large patties and bake. Place baked beef patties between bread rounds and serve.
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