Preparing Meat in the Oven: The Best Tips and Tricks

If you prepare your meal in the oven, the roast will be tender and juicy with the right recipe. In this article, we have collected a few tips for preparation in the oven for you.

Braise meat in the oven

You can stew meat broth on the stove and in the oven.

  • If you choose the oven version, add some liquid to the meat. You can use plain water. However, the meat gets more flavor if you pour some wine or broth over it.
  • Cover and let the meat stew in the oven at 150 to 180 degrees top and bottom heat until it has reached the desired doneness.
  • A meat thermometer can be used to determine this. Depending on the size of the meat, you have to reckon with one to three hours for the preparation.

Preparation at low temperature

With the low-temperature cooking method, the meat becomes particularly tender and remains juicy.

  • This method of preparation in the oven is particularly suitable for thick roasts.
  • The meat remains in the oven for several hours at a temperature of 80 degrees.
  • In order to recognize the right cooking point, you can hardly avoid using a roasting thermometer.
  • If you roast lamb or beef properly, the meat should end up with a core temperature of 60 degrees.
  • If you prepare the game, poultry, or roast pork in this way, the core temperature should be at least 70 degrees.

Sear at the end

The meat is usually seared in a pan or pot before cooking in the oven.

  • However, professional chefs recommend only searing the meat in the oven after it has been prepared.
  • The reason for this is that the desired crust only forms with raw meat after some time.
  • By then, the meat will have been cooked through, at least in the outermost layers.
  • So it’s better to put the finished roast in a hot pan with oil at the end and fry it for a few minutes on all sides.

Give the meat some rest

When the roast is done, don’t serve it right away, give it a rest.

  • Give the meat time to relax well.
  • Then significantly less juice escapes when you cut it, but this remains in the meat.
  • Tip: use a sharp knife. This also helps keep the juice in the meat.
  • So let the finished roast rest for at least 10, preferably 20 or even 30 minutes. Cover it with aluminum foil so that it does not cool down.

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