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Marbled Beef in Foil

Make perfect beef — soft, tender, and fragrant! Marbled beef baked in a savory sauce, sealed up tight so all the juices stay in. The meat practically falls apart into shreds when you slice it. It's right at home at a Sunday family meal or a holiday spread.

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Marbled beef in foil
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 14 g
Fats 31 % 9 g
Carbohydrates 21 % 6 g
158 kcal
GI: 50 / 0 / 50
  • Marbled beef is a sure bet for a special dinner, and baked in foil with this particular sauce, it might just become your go-to — outshining every other beef recipe you've tried. Prepping the meat and sauce doesn't take long, so go ahead and preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil, using a piece big enough to cover the meat on all sides and even wrap it a few times over — for maximum tenderness, the sauce shouldn't be able to leak out at the seams. Make the sauce: in a small saucepan, combine the ketchup, vinegar, brown sugar (you can use white instead, but cut it to 30 g), soy and Worcestershire sauces, mustard, oil, and water. Season with ground ginger and garlic and whisk together. Set the saucepan over medium heat and bring to a boil, then lower the heat and simmer for 5 minutes, stirring now and then — gentle heat blends everything into one rich, unified flavor. Rinse the marbled beef under running water, pat it dry with a paper towel, and set it in the center of the foil sheet. Turn the edges up slightly so the liquid can't run off, and pour the sauce over the meat so it's completely covered. Wrap the foil up carefully: it should hug the meat as tightly as possible so the sauce stays in contact with it, with no holes anywhere so the juices stay sealed inside. Put the beef in the oven. The cooking time will be about 3.5 hours — figure roughly 1 hour per pound (about 1 hour per 450 g). Don't unwrap the foil while it cooks, except to check for doneness. Use a meat thermometer: the center should read 190–200°F (88–93°C). Take the beef out and let it rest, still wrapped in the foil, for 30 minutes. Then unwrap it, slice it across the grain, spoon over the sauce left in the foil, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Ketchup - 93  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Ginger Powder - 335  kcal/100g
  • Marbled beef - 170  kcal/100g

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