The beef in the oven is very soft, juicy and tasty.

Kitchen appliances and utensils:

• oven;
• cutting board;
• knife;
• cling film;
• twine;
• heat resistant form;
• kitchen thermometer for the oven with a timer.

Ingredients

Step cooking

1. Wash and dry the meat. Inspect a piece of meat and cut off all the excess - hymen, fat, bones.
   
2. Put the beef on a plastic wrap and grate with salt, pepper, dry garlic. Sprinkle with thyme (or rosemary).
   
3. Pour 1-2 tablespoons of olive oil on top and rub all seasonings well into the meat.
   
4. Turn the piece over and carry out the same manipulations.
   
5. Wrap meat in cling film and refrigerate for 24 hours. You can not put it, then you don’t need to wrap the meat and it takes only a couple of hours to take time.
   
6. 2-3 hours before cooking, remove the beef from the refrigerator and unfold from the cling film. During this time, the meat should warm to room temperature and insist well. It is good to bandage a piece in several places with twine. This is done so that the meat does not release its juice during cooking.
   
7. Turn on the oven to the “grill” mode or, if there is none, at 230-250 ° С. While the oven is heating, peel the onions and carrots. Cut very large: onions into quarters, carrots into thick diagonal circles. Salt, pepper.
   
8. Put the meat in a heat-resistant form, and around the onions and carrots. Leave the oven at maximum temperature, but turn on only the top heat. Submit the form to the oven for 10 minutes.
   
9. When time passes, get the meat. It should be covered with a dark crust. This crust is very important, as it will not allow all juices to go outside while the meat is cooked further. Cool the oven to 150 ° C, turn on the “upper and lower heating” mode.
   
10. Carefully insert the probe of the thermometer for the oven into the middle of the meat (otherwise, the meat thermometer). Set the thermometer timer to a temperature of 60 ° С. This temperature corresponds to the degree of average readiness of beef meat. If suddenly there is no thermometer, then the degree of readiness is determined "the old fashioned way" - by the color of the protruding juice. The browner the juice, the more meat is fried.
    
11. After an hour, get the meat and wrap the form in foil. By this time, it is unlikely to be ready. Therefore, send back to the oven (for about another 40 minutes).
    
12. When the timer works, remove the mold and leave the meat under the foil for 20 minutes. It is interesting that at this time the meat inside does not cool, but rather, it gains a little temperature.
    
13. Cut beef into portioned plates and serve with baked vegetables. Enjoy your meal!
    

Video recipe

If you still have any questions about the process of cooking beef in the oven, watch the video. You will see that there are no big difficulties, and everything is elementary simple. Also, the video will be useful if you want to learn how to use a thermometer for an oven with an external probe.

The beef in the oven is incredibly tasty. The hostess can serve this dish to the guests without shame or treat her family to them. The meat is tender, juicy, medium rare. And most importantly, the main work is not done by you, but by various kitchen appliances - a refrigerator, an oven and a meat thermometer.Is this not a dream? In addition, you can choose what degree of meat readiness you want:

• Weak (blue rare, rare) - this is when there is a crust on the outside, and inside is almost raw meat. To do this, set the timer to 40-55 ° С
• Medium (medium, medium well), when the meat is light pink inside, which means juicy and not dry. On the timer set 55-70 ° C
• Strong (well done) when all the meat is roasted completely to brown. May be a little dry. Temperature not less than 70 ° С

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