The most favorite dish on Sunday, always present on every occasion is undoubtedly the roast. Very appreciated by both adults and children, especially if the meat has maintained its softness and tenderness.
Preparing a good succulent and juicy roast is not difficult but mistakes are often made that irreparably ruin our dish. To ensure that this does not happen, you have to follow some very simple steps.
First of all, the meat must be of high quality and suitable for this type of use.
The choice certainly depends on personal tastes and can vary from beef to veal, from pork to lamb.
All the mistakes not to be made to have a soft and succulent tender roast are generally the following.
Do not flavor the meat
To make the piece of meat unique and exquisite it is necessary to flavor it with aromas already from the previous evening, going for a dry marinade. Without removing the superficial fat, massage the entire surface of the meat with some chopped herbs.
For veal and beef, sage, parsley, oregano, rosemary and thyme are perfect.
For the pork, timo, oregano, garlic and onion.
Avoid pepper and salt which would make the piece of meat dry.
You can also brush the surface with an emulsion of extra virgin olive oil and aromatic herbs.
Leave in the fridge overnight
Cook cold meat from the refrigerator
It is very important, to avoid that the meat does not suffer a thermal shock, is to take it out of the fridge before cooking it. It must be at room temperature, in this way you will have a uniform cooking.
Do not brown the meat
Both for cooking in the oven and for cooking in a pan, the meat must necessarily be browned on all its sides including the ends.
In this way, all the juices will be isolated and blocked, creating a tasty blonde crust that will give the meat an exquisite roasted flavor.
Don’t be careful when handling the meat
Be very careful during the browning phase that the meat is not pierced, all the juices retained inside could come out.
Deglaze with the wine, let it evaporate and only after setting the piece of meat aside for a few minutes, pour any vegetables to be cooked into the pan or pot.
Wet the surface of the meat several times to prevent it from drying out too much.
Flame regulation
Cooking must take place over a low heat. If the sauces dry, add water or hot broth.
To understand if it is cooked, use the probe or a fork to insert in the center of the meat.
After cooking, let the meat rest by wrapping it in a sheet of aluminum foil for 15 minutes.
Then continue with the cut.
These are all the mistakes not to be made to have a tender, soft and succulent roast to delight the palate.
Deepening
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