Today's Quote


“If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.” Thomas Jefferson

Monday, January 30, 2012

Tips on Cooking a Roast

A roast typically tends to be a piece of meat that has very little fat or marbling. This is especially true of chevon (goat) or venison, but can be true of beef as well. Marbling is typically what keeps a piece of meat moist and juicy while it is cooking. So since these cuts that are used as roasts don't have much of that they can be dry and chewy. Nobody I know likes dry and chewy. So here are my roast cooking tips for meat that is moist and literally fall off the bone or falls apart.

1. Cook the meat at a lower temperature for a longer period of time. I typically cook my roasts at 250 degrees for about 4-5 hours depending on size of the roast.

2. Keep the roast moist by placing it in a pan with a little bit of broth or water in the pan. Then cover the roast to seal in the moisture. Keep the roast covered until the last 30-45 minutes of cooking. Just enough to brown the outside of the roast.

3. You can use a crockpot to cook a roast, but keep the temperature on low and cook for about 8 hours.

4. Don't try to cook a roast like other meat as it will be dry and tough. Cooking a roast takes planning on your part don't try to rush to process.

That is it. Simply season the meat like you wish and cook it low and slow with moisture and you will have fall off the bone tender delicious roast. Blessings, Kat

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