How is roasting done best?

“How is roasting done best?” için 1 yorum

1. 

   Meryem Güngör

   13 Mayıs 2026 / 17:07

   Some tips for roasting:

   • Selection of meat: For roasting, the arm or leg of the animal, skinless and slightly fatty meat should be preferred.
   • resting: Sacrifice meat should be rested uncovered in the refrigerator for at least 5 hours before roasting.
   • Sealing: The meat should be seared in a well-heated pot over high heat. This ensures that the meat retains its juices.
   • water addition: Ideally, the meat should be cooked in its own juice and fat, without adding any water. However, if the meat has completely absorbed its water but is still not soft, a very small amount of hot water (about half a tea glass) can be added.
   • Adding salt: Salt should be added at the end as it can cause the meat to release its juices and become tough.
   • Cooking time: Roasting should be cooked over low heat for 1.5 to 3 hours.
   • resting: After being removed from the stove, the pot should be left to rest for at least 15-20 minutes with its lid closed. This allows the flavors to meld and tenderize the meat further.

   Ingredients (for 2 kg of meat):

   • 2 kg cubed beef;
   • 4 tea glasses of sunflower oil or 400 g of tallow;
   • Salt and thyme.

   How to make:

   1. Put the chopped and washed beef in a deep pot and close the lid.
   2. Cook the meat, which releases its own juices, over low heat for at least 1.5 hours.
   3. If the broth has evaporated after 1.5 hours, add the melted oil to the pot.
   4. If the meat has not absorbed its juice, cook it with the lid open for a while and add the oil.
   5. Mix it with salt and plenty of thyme, roast for 25-20 minutes and turn off the stove.

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