Oven Baked Beef in foil recipe
Oven baked foil packet beef is a delicious and convenient way to cook beef in the oven. This method involves wrapping seasoned beef tightly in aluminum foil to create a sealed packet, which helps to retain the moisture and flavor of the meat while it cooks.
Baking beef in foil can be a great option for slow-cooking tough cuts of beef, such as brisket or chuck roast, or for resting cooked beef before slicing. The cooking time and temperature will depend on the cut and size of the beef, as well as your desired level of doneness. Using a meat thermometer to ensure that the beef is cooked to a safe internal temperature is essential.
Overall, baked beef in foil is a versatile and tasty dish that can be enjoyed in a variety of recipes and occasions. Cooking meat wrapped in foil in the oven is a technique known as "baking in foil" or "foil-baking" This method is an easy and convenient way to cook meat as it locks in moisture, flavors, and nutrients.
- One-kilo beef meat (cut into small cubes).
- One onion.
- One tomato.
- Two carrots.
- Two potatoes.
- Salt & ground black pepper.
- Two garlic cloves.
- Foil and baking paper sheet.
Pieces of advice : It is very important to use the baked paper to wrap the meat completely before wrapping it with foil as the foil will be harmful if it covers the meat directly.
- Cut your vegetables (1 onion - 2 carrots - 2 potatoes and 1 tomato).
- Soak the potato cubes in some water.
- Cut the two cloves of garlic into slices.
- Strain the potato from the water.
- Mix all the vegetables in a bowl (onions, carrots, potatoes, tomatoes, garlic).
- Add a pinch of salt and black pepper to the vegetables and mix very well.
- Keep the vegetables for 3-5 minutes to get some water from the tomatoes in the bottom of the bowl.
- In another bowl, season the beef with salt and black pepper and rapping it very well.
- Spread two foil sheets over each other, then cover them with a baked paper sheet.
- spread half of the vegetables on the baked paper sheet. then spread over it the meat
- At last spread the other half of the vegetables over the meat with the water which comes out from the vegetables after rapping them with salt and pepper.
- Close the baked paper very carefully from the top, then close the foil and add another two foil sheets from the top.
- The most important thing is to wrap everything with foil very carefully as no steam will come out of it because the meat will be cooked by the pressure of the steam inside the wrapping foil.
- Put the roll in preheated oven at 200 degrees for the first 30 minutes, then lower the heat to 160 for 1:30 hour.
It is very important to slice the garlic instead of mashing it as it will differ in taste.
The time of cooking will depend on the beef and the quality of the oven, so try to get a soft cut of the meat to cook well in less time as (Tenderloin).
Do you cook beef in foil in the oven?
Yes, you can cook beef in foil in the oven. This method is commonly known as "foil packet cooking" or "en papillote" (French for "in parchment").
To cook beef in foil in the oven, you will need to season the beef with your preferred seasonings, then wrap it tightly in aluminum foil to create a sealed packet. This will help to keep the juices and flavors inside the packet, resulting in a moist and flavorful dish.
The cooking time and temperature will depend on the cut and size of the beef, as well as your desired level of doneness. It's important to use a meat thermometer to ensure that the beef is cooked to a safe internal temperature.
Overall, cooking beef in foil in the oven can be a convenient and tasty way to prepare this protein-rich food.
Should you wrap beef in foil?
Wrapping beef in foil can be a good idea depending on the cooking method and recipe you're using. Here are some situations where wrapping beef in foil can be beneficial:
Slow cooking: If you're slow cooking a tough cut of beef, such as a brisket or a chuck roast, wrapping it in foil can help to keep it moist and tender. This is because the foil helps to trap in the moisture and heat, resulting in a more evenly cooked and flavorful dish.
Resting: After cooking beef, it's important to let it rest before slicing it. Wrapping the beef in foil during the resting period can help to keep it warm and moist, allowing the juices to redistribute throughout the meat.
Transporting: If you're bringing cooked beef to a potluck or picnic, wrapping it in foil can help to keep it warm and protected during transportation.
That being said, not all beef recipes call for wrapping the beef in foil, and it's important to follow the recipe instructions carefully. Wrapping beef in foil can also create a steaming effect, which may not be desired in some recipes. It's best to consult the recipe or a trusted source to determine whether or not to wrap your beef in foil.
How long does it take to cook beef in the oven?
The cooking time for beef in the oven depends on several factors such as the cut, size, and desired level of doneness. Here are some general guidelines for cooking beef in the oven:
For a medium-rare roast: cook for about 15-20 minutes per pound at 325°F (160°C).
For a medium roast: cook for about 20-25 minutes per pound at 325°F (160°C).
For a well-done roast: cook for about 25-30 minutes per pound at 325°F (160°C).
It's important to use a meat thermometer to check the internal temperature of the beef to ensure it's cooked to your desired level of doneness. Here are the recommended internal temperatures for beef:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- 150°F (65°C) for medium-well
- 160°F (71°C) for well-done
These times and temperatures are just guidelines, and they may vary depending on the cut and size of the beef, as well as your oven and altitude. It's always best to consult a recipe or trusted source for specific cooking times and temperatures.