Braised meat in the oven
Description
The recipe won't take much time. Even fairly tough beef becomes tender and soft when braised in the oven. The method of preparing braised meat in the oven is simple, but the preliminary marinating will take quite a while. The meat cooked according to this recipe turns out tender and soft, with almost no taste of the beer marinade. The dish will come out with sauce already included. So, if you don't need the sauce, just pour half or slightly less than half of the marinade over the meat before putting it in the oven. Good luck, and may your dish turn out delicious. Serve hot.
Instructions
- 1
Step 1
Grind and mix the garlic, chili pepper, and herbs. If you don't have fresh herbs, replace them with dried ones.
- 2
Step 2
Cut the meat into fairly large pieces, about 4-5 cm, and rub the mixed spices into the meat.
- 3
Step 3
Place the meat into a container with an airtight lid and pour in the beer. Close with the lid and refrigerate for about 8-10 hours.
- 4
Step 4
Slice the bacon and onion. You can use onion or leek, the white part.
- 5
Step 5
Heat vegetable oil over high heat in a skillet or a thick-walled pot suitable for oven use. Sauté the onion and bacon for about 5 minutes. Then add the meat pieces taken out of the marinade. Sear for several minutes. Optionally, you may skip searing the meat. Next, pour in the meat marinade. If your bacon is unsalted, add a little salt to the meat, mix well, and cover with a lid or foil. Place in a preheated oven at 180°C (356°F) for 1.5 to 2 hours.