Marinated beef

Marinating beef is just as easy as marinating pork. The only difference is that it takes more time. Approximately 6-8 hours. In addition, it is worth knowing that not all types of beef are suitable for marinating. The proposed recipe is useful for hard cuts of meat, such as rump, flank, pelvic part, pendants or tenderloin. Meat cooked in the oven using this method turns out soft and tender. You can use it as a filling for sandwiches or serve it as an independent dish.

1. Calories
   134,56 kcal
2. Protein
   12,04 gram
3. Fat
   7,61 gram
4. Carbohydrates
   3,21 gram
5. ~ Time
   10 H 15 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Beef

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   1 kg = 1000 g
2. Onions

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   500 g
3. Red wine

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   130 ml = 130 g
4. Vegetable oil

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   to taste
5. Salt

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   to taste
6. Black pepper ground

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   to taste

Steps:

1. 
   Prepare ingredients for marinated beef. Cut the meat into large portions. Peel the onion and chop it coarsely. Tip: To prevent onions from making your eyes water, keep them in the refrigerator before chopping.
2. 
   Marinate the beef. Salt and pepper the meat, place in a bowl, alternating with layers of onion. Sprinkle each layer of meat with red wine. Leave to marinate for 6-8 hours.
3. 
   Bake the beef in the oven. Separate the marinated meat from the onion. Grease the foil with vegetable oil, wrap each piece in foil. Seal tightly. Bake at 180 degrees in the oven for 60 minutes. At the end of cooking, leave the beef in the oven until completely cooled for 1.5-2 hours.
4. 
   Remove the foil from the marinated beef, cut the meat into plastic pieces and serve with a light salad or pickles.