One of my favourite things to prepare is an oven slow roast. What is nice about this meal is that you can prepare the meat in different variations depending on your own preference and mood. I find that a piece of meat basically loves any kinds of spices. I have done it all, tried it all and have never yet had a bad combination of spices.
I often think that all spices are best friends and they all have trained well to love each other and complement each other. Either that or the Father is very good to me and has allowed me to not find any flavours that do not like one another.
In Israel high quality meat is very expensive so we often buy a more affordable cut and rather slow roast it in the oven. It is amazing how tender and juicy the meat is after a few hours in the oven on a low heat.
What you need
- A cut of meat of your choice
- Spices – I like to make a blend of spices in a small bowl and then mix them all together and rub it on my raw meat.
My favourites are
- Granulated Garlic
- Meat Spices – there are various blends available
- Ground Coriander
- Brown Sugar
- Normal Salt
- Mustard Powder
We like brisket but any boneless cut of beef should work. Jacques normally takes the time to remove any sinew (also known as silver skin) from the meat. In the past I was too impatient and just put the meat untreated in the oven and the sinew often caused my beautiful large piece of meat to pull together in a much smaller piece of meat. I have since learned my lesson and allow the extra time to remove the sinew.
We place the meat in our baking dish and rub our mixture of spices onto the meat making sure it is covered all over.
In the past I used to add olive oil to my meat but I have found that there is enough fat in the meat and adding extra olive oil causes the juices in the baking dish to become a bit too oily.
Add some water to your roasting pan (not too much) I have found that adding a bit of moisture at the bottom of the meat helps that the roast doesn’t shrink while roasting. Roast at 125-150 degrees Celsius for a few hours. We do visit the meat in the oven during its baking time to turn it over and also make sure it still has enough moisture in the baking dish.
When the meat is cooked, allow it to rest for at least 10-20 minutes before cutting it into slices.
Good additions to your roast can also be potatoes and onions. We normally add this into the baking dish an hour or so before the roast is done so that they can cook in the juices of the meat.
When serving it some fresh chopped parsley is a great garnish.
