Marbled beef in foil

Marbled beef is a win-win option for a festive dinner. And if you bake it in foil with a special sauce, then you can not look for your favorite meat recipe any further - this one will become the leader, instantly eclipsing all the others.

Preparation of meat and sauce does not take much time, so immediately turn on the oven at 150 degrees to warm up. The baking sheet is lined with aluminum foil, the piece should be large to cover the meat from all sides and even wrap it several times. To achieve maximum tenderness and softness, the sauce should not leak out at the joints.

Preparing the sauce. In a small saucepan or saucepan, pour ketchup, vinegar, brown sugar (we can replace it with white, but reduce the amount to 30 grams), soy and Worcestershire sauces, mustard, oil and water. Season with ground ginger, garlic and mix with a whisk or fork.

Put the saucepan with the sauce on the stove and bring it to a boil over medium heat. As soon as the sauce boils, reduce the heat and boil it for 5 minutes, stirring occasionally. Thanks to heating, all the ingredients in the sauce will be evenly distributed, the flavors will mix, and the flavors will combine, turning into one unique.

We wash the marbled beef with running water, dry it with a paper towel and spread it on the center of the foil sheet. Slightly turn up the edges so that the liquid does not flow out. Pour the sauce over the meat so that it is completely covered with liquid.

As soon as all the sauce is added to the meat, wrap the foil. You need to close the meat very carefully. First, the foil should fit as tightly as possible so that the sauce is in contact with the meat. Secondly, there should not be a single hole so that the juice does not flow out, but remains inside.

We send the beef to the oven for baking. The cooking time will be about 3.5 hours, calculating 1 hour for every 450 grams of meat. In the process of cooking, we do not unfold the foil, only to check its readiness.

Check the readiness of the marbled beef with a meat thermometer, in the middle of the piece it should be 88-93 degrees. We take the finished meat out of the oven and leave it wrapped in foil for 30 minutes. Then we unfold, cut across the fibers, pour the sauce remaining in the foil and serve it to the table.

Bon appetit!