Here at Graig Farm Organics we have a firm belief in preventing food waste and protecting the environment. To this end we try to use all of an animal in our cooking to get the most out of each one and to avoid wastage.
Some slow roasted dishes provide the most delicious melt in the mouth experiences in cooking and no you don't have to have an Aga to perfect it! Here I give you my method for cooking the perfect slow roast:
When you are thinking about cooking slow roasts you never have to really worry about what joint comes into this category as all meat can be cooked slowly.
However in most slow roasts joints (the nearer you are to the foot or head) the more sinew the muscle contains.
When sinew is cooked for a long period it turns to jelly and it is delicious.
So shin for example would be the nearest you can get to the foot and yes it is the toughest unless you cook it right when it becomes soft as butter.
I always make up a simple paste of Horseradish mustard brown sugar and salt and pepper.
Butter your joint with the paste covering it completely.
Place the joint in the oven and put the temperature at 80 degrees centigrade and cook for 15-22 hrs.
Really I don't worry too much on time but it needs to be over 15hrs.
The science behind my method is all about meat coming up to the temperature as slowly as possible as moisture evaporates above 100oC and this is why it remains so juicy.
Then on the next day!!!
You have a joint of meat that is cooked but I like my meat crispy and caramelised.
So in order to do this you need to take the oven up 220oC but do not do it with the meat inside the oven take it out to do this. once the temperature has been met place it back in the oven. All you need to do is brown the meat for 15-20 Minutes.
Then leave it to rest for 10 Minutes and.