Slow Roasting
97
This cooking method is ideal for
cooking beef, pork, veal or lamb when a
tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Cooking time
/ Core
temperatures
Always observe USDA food safety
guidelines.
Meat
[min]
°F / °C
Beef Tenderloin
80–100
138/59
Sirloin
– rare
– medium
– well done
50–70
100–130
160–190
118/48
135/57
156/69
Pork tenderloin
80–100
145/63
Smoked pork
chop *
140–170
154/68
Filet of veal
80–100
140/60
Veal loin *
100–130
145/63
Saddle of lamb *
50–80
140/60
*
boneless
After cooking:
Because the cooking temperatures are
very low:
– The meat can be carved immediately.
No resting time is required.
– The cooking result will not be
affected if the meat is left in the oven
after the program is complete. It can
be kept warm until you serve it.
– The meat is at an ideal temperature
to be eaten right away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
Summary of Contents for HR 1954-2
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