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Roasting Meat

You have 3 choices as we see it , Hot fast Roasting,  Slow roasting with reverse sear and Slow pot roasting. The aim of course being to get the meat cooked through without drying it out.  

 

 

High versus Low temperature

HIgh Oven temperature roasting (400ºF 200ºC and above). The meat surface quickly browns and develops the characteristic roasted flavour, and cooking times are short. On the other hand the meat looses a lot of moisture, its outer portions end up much hotter than the centre, and the centre can go from done to overdone in a matter of minutes.

High temperature roasting is ideal for tender relatively small cuts of meat that cook through quickly, and whose surface wouldn't have time to brown without the exposure to high heat.

 

Low temperature roasting (250ºF 125ºC and below) is suited  both to tender cuts, whose moisture it preserves, and tough cuts that benefit from long cooking to dissolve collagen into gelatin. The moist meat surface dries very slowly and the evaporation cools the surface which means relatively little surface browning, but also very gentle heating of the interior, minimal moisture loss, uniform doneness and a large window of time in which the meat is properly done. Fan ovens speed up the evaporation so improve surface browning

 

Brisket and Silverside contain a lot of connective tissue which needs long slow cooking to become gelatinouus and joints with a higher fat content like Rib and Lamb take longer to cook as the fat acts as insulation from the heat.

 

Often cookery books have a time and temperature formula of so many minutes per Kg, but in my experience since ovens and starting temperature are so varible this can be unreliable.

 We always use a meat thermometer

 

 

Meat thermometer, get one that is safe to be left in the oven we use one like this by Tala

High oven temperature Roasting

Low oven temperarture roasting

(with reverse sear)

Roasting in a hot oven
Method

Suitable for Beef Rib, Sirloin, Rump or Topside and Lamb Gigot/leg and rolled shoulder.

  • Heat oven to Hot,  400ºF 200C - gas 7.

  • Dry the room temperature joint,  roll in salt and pepper.

  • Place in roasting tin  insert meat thermometer, and roast for 30 -35 minutes, (longer for joints on the bone) or until 5ºF lower than desired internal temperature is reached

  • Remove from oven put on plate or carving board That will allow you to collect the juices which will run, cover in foil and cover in layers of towel to let heat reach the centre of the joint. (insulate it from heat loss). Leave to rest like this for a further 30 mins.

  • Meanwhile make gravy and add the juices that have collected and warm the plates.

  • The meat will be cooked, tender but quite pink. If you have a guest who doesn’t like to see pink meat slice on to a hot plate and pour over hot gravy. That way the tenderness is maintained but the appearance is of well cooked meat.

 

Slow Roasting with reverse sear

Suitable for Beef Rib, Sirloin, Rump, Topside or Silverside or Lamb Rolled Shoulder and Gigot.

  • Heat Oven to 250ºF 125ºC 

  • Dry the room temperature joint roll in salt and pepper

  • Place in the roasting tin insert meat thermometer, place in the oven and cook for 4-7 hours until the 5º-10ºF less than the desired internal temperature is reached.

  • Remove from oven keep warm and turn the oven right up to 400ºF 200ºC.

  • Return joint to oven for 10-12 minutes to brown.

  • Remove from oven put on plate or carving board that will allow you to collect the juices which will run, cover and keep warm for 10 minutes.

  • Carve onto warm plates.

 

Pot Roast

Suitable for Beef Silverside or Brisket and Lamb Shoulder or Gigot

I discovered this method of doing a pot roast from the book Mourjou the life and food of an Auverne Villiage by Peter Graham. He was waiting for friends to arrive and they were very late so the pot roast cooked for 7 hours!

  • Place the room temperature joint in a casserole with a close fitting lid and push carrots, onions,parsnips and herbs all round and under the meat so that it is a tight fit.

  • Add plenty of salt and pepper but no water

  • Place in a cool oven 300ºF 150ºC

  • After 90 mins check that some liquid has begun to seep out of the joint if not add about 200ml of water - resist adding water if you can.

  • After 4 hours the level of liquid should be 1/2 way up the casserole -turn the meat over.

  • After 7 hours the liquid should be over the joint. 

  • Serve (with a spoon).

Pot Roast with root vegetables

Pulled Beef - silverside or brisket

  •  Dry your joint of beef sear in a hot pan to give a caramelised flavour. Then roll the joint in lots of ground coriander and cumin

  • Finely slice lots of of onions and put them under and around the joint in a tightly fitting casserole or slow cooker

  • Add a cupful of beef stock put in a medium hot oven for only 20 mins then reduce the heat to 130 Celsius for 6 hours

  • The beef is ready when it can be pulled apart with two forks. Remove from the liquid and shred.

  •  Reduce the liquid and add a couple of capfuls of cider vinegar, 2 tablespoonfuls of tomato ketchup, Worcester sauce and chilli to taste, the add salt to taste.

  • Return the shredded beef to the sauce and warm through for 10 mins. 

  • Serve in a bun or with mashed potatoes or whatever you fancy.

      It is even more delicious the next day. ðŸ˜‹

pulled beef
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