By: Chef Cristian Feher
|Perfectly Roasted Beef|
- Always season your roast with salt and pepper. This can be done before, during, or after roasting. But for the most flavor, letting the salt dissolve into the meat before roasting, will yield more flavor.
- Roast your meat on a rack. If your meat is fatty, place it fat-side-up. That way the fat melts and runs over, and through the meat, basting it in its own juices. And the fat that is left over, falls to the bottom of the pan below your meat. This way the bottom of your roast is not 'boiling' in the drippings, but roasting uniformly on the rack.
- Do not sear. Yes, many chefs sear their roasts before roasting, believing that this will somehow transform the outside of the roast into a water-proof bladder. Searing does not keep in the juices. Your roast will be nicely browned without searing it.
- Do not add water. If you roast your meat at a constant temperature, the drippings should not burn. If your temperature cannot be kept constant, you may want to add a little water to the drippings.
- Do not cover a roast. Technically, if you cover the pot, your meat will steam, thus you will be making a "pot roast".
- Turn a boneless roast once or twice during the roasting process to ensure a more even roast.
- Roasting low and slow (325 to 350) will reduce shrinkage and increase flavor, juiciness and tenderness. And, isn't that what roasting is all about?