![]() Once you have all the vegetables and herbs cut up, we can start seasoning the meat. ![]() This also has the secondary effect of the meat leaking its juices over top of the onions as we are roasting, flavouring the juice which we can use at the end to make a tasty pan jus or gravy. The reason for this is that I will be placing the roast ON TOP of the onions while it’s in the oven to prevent the meat from scorching on the bottom. We’ll mince the garlic, and herbs for the Dijon crust next, but as you can see I left the onions in a rough chop. Turn on your oven to 375F to pre-heat while we work. I’m keeping this roast fairly simple with just eight ingredients, but regardless of what flavour combination you want to go with it is important to have everything ready so that you don’t have to scarmble for missing ingredients mid-cooking! In a professional kitchen, this is called your Mise en Place,( Mise or MEP for short) and as any chef will tell you, not having your MEP ready to go before you start cooking is a big no-no! Some Mise En Place The first thing you’ll want to do (besides going grocery shopping for any missing items of course!) is to get all your ingredients handy. Ground Coarse Sea Salt and Cracked Black Pepper to taste The herbs I will be using in this recipe are all home grown, which in my opinion makes this roast taste a lot better! After reading todays cooking tutorial you’ll be able to roast any cut of meat with confidence, and if you’re not sure on a step or what to do next, you can always come back and look it up or ask me in the comments or shoot me an e-mail! To follow along you will need:ģ tablespoon Finely Chopped Fresh Oregano I’ll be crusting this roast with garlic, lemon thyme, oregano and Dijon mustard. So for today’s cooking tutorial, I’m going to walk you through slow roasting a 2lb beef outside round, though the same method may be applied to other cuts and types of meat as well. Roasting meat is one of my favourite things to do at home when I’m making dinner, it always smells awesome even after just ten minutes in the oven and it is so easy to do! A lot of people I talk to are always sceptical of roasting a larger cut of meat because they aren’t sure how long to roast the meat, what type of cut to use and how to season it properly.
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