Baking meat in the oven is a dry cooking method that requires a little effort, but a lot of time. Cooking times and temperatures vary according to the type of meat and the amount of meat, but the method remains the same. Arrange the meat on a roasting rack, place it in the preheated oven, and wait!
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Method 1 of 3: Grilling Meat
Step 1. Preheat the oven
For smaller, more tender cuts of meat, preheat the oven to 204 degrees Celsius or higher for a faster roast. For larger pieces, heat them to medium heat (about 191 degrees Celsius) or lower to make sure the insides cook evenly and the outsides don't burn. If you're patient enough, use 121 degrees Celsius for a more marinated roast. Ideal temperatures may vary depending on oven type, meat and size, but use the following flexible guidelines:
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163 degrees Celsius:
Beef: round tip (the part of the beef tender outside;) hips; middle of the thigh; eye round (boneless but tougher hind legs); brisket (brisket). Poultry: whole turkey. Pig:has; crown (several beef ribs shaped into a crown, then roasted); shoulder; back ribs; spare rib (behind pork ribs, under back ribs): cured thighs; fresh feet. Calves: has; ribs. sheep: legs, shoulders, calves.
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177 degrees Celsius:
Beef: rib eye (the meat part of the rib that does not contain bones); Poultry: whole duck; whole goose; whole pheasant; whole broiler chicken; turkey breast. Pork: country-style rib (the part that comes from the outside or the end of the rib).
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191 degrees celsius:
Poultry; whole chicken.
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204 degrees Celsius:
Poultry: chicken breast.
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218 degrees Celsius:
Cow: deep hash; tri-tip (the triangular part that comes from the bottom of the outer hash); Pig: deep hash.
Step 2. Arrange the meat on the roasting pan
Use a special baking dish for baking. Roast the meat more evenly using a baking sheet with short enough sides to expose the meat to more direct heat. But make sure the sides of the pan are also high enough to prevent dripping when removing the meat or while grilling the meat.
You can also install a roasting rack or a regular rack to cool the food in the pan to place the fatter meat that drips a lot during roasting
Step 3. Bake the meat in the oven
Wait for the oven to reach the specified temperature. Transfer the pan to the oven. Let sit for the recommended baking time. Do not open the oven door too often so that the heat from the oven does not escape, so the cooking process will take longer. The exact roasting time will vary depending on the temperature and amount of meat being roasted, but use the following guidelines:
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Cow:
Middle of the thigh (1, 3-1.8 kg); half raw (meat center is still red and warm, tougher), 1.5-2 hours. Lamur (1, 1-1, 5 kg); ripe, 2, 5-3 hours. Eye round (1-1.3 kg); half raw, 1.5-1.75 hours. Rib eye (1, 3-1.8 kg); half raw, 1.5-2 hours; half cooked, 1.75-2 hours. Round tip (1, 3-1.8 kg); half raw, 1.75-2 hours; half cooked, 2, 25-2, 5 hours. Hips (1, 3-1.8 kg); half raw, 1.5-2 hours. Has in (1-1, 3kg); half raw, 35-40 minutes; half cooked, 45-50 minutes. Tri-tip (700 grams-1 kg); half raw, 30-40 minutes; half cooked, 40-45 minutes.
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Sheep:
Feet (2, 2-3, 1 kg); slightly raw, 20-25 minutes per kg; slightly cooked, 25-30 minutes per kg (plus 5 minutes for boneless cuts). Shoulders and calves (1, 3-1.8 kg); slightly raw, 30-35 minutes per 1/5kg; slightly cooked, 40-45 minutes per 450 grams.
- Pig: Ribs: 1.25 hours closed, 45 minutes open. Has in: 45 minutes-1 hour. Other portions: about 20 minutes per 450 grams.
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Poultry:
Chicken breast (1 kg); 35-45 minutes. Broiler chicken (500-700 grams); 1-1, 5 hours. turkey breast (1-2 kg); 2.5-3 hours. Whole chicken (1, 4-2 kg); 1.5-2 hours. whole duck (1.6-2 kg); 2 hours. Whole goose (3-4 kg); 2, 5-3 hours. Whole pheasant (1-1.4 kg); 1-1, 25 hours. Whole turkey (3.6-5.4 kg); 2, 75-3 hours.
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Calves:
Has (1, 4-2kg); 1.75-2.25 hours. Ribs (2-2.3 kg); 1.5-2, 25 hours.
Step 4. Check the temperature of the roast
If the roast has been cooked for the minimum recommended amount of time, use oven mitts to partially remove the rack from the oven so you don't have to reach inside the oven. Insert a meat thermometer into the roast to determine the internal temperature. If the thermometer indicates a lower than ideal temperature for roasting, put the rack back in the oven, close the door, and increase the roasting time before repeating the roast.
- Pierce the thick portion of the meat with a thermometer to make sure it is fully cooked. Avoid piercing the fat and bone.
- For whole poultry, check the temperature of the meat in five places: inner breast, thigh, and wing. For thighs and wings, stick the thermometer where it meets the body.
- The recommended temperature is 74 degrees Celsius for poultry and 63 degrees Celsius for cattle, sheep, pigs and calves.
Step 5. Remove the roast from the oven
First, make sure there is a smooth path from the oven to the surface area for placing the hot pan. If any other cooking utensils are still on the top of the stove, use the top of the nearest kitchen table to place the three-legged placemat so that there is the shortest distance to pass. Put on oven mitts, open the oven, and pull up the oven rack until you can safely hold the pan with both hands. Carefully transfer the baking sheet to the stove or a trivet. Move slowly and carefully so that the hot juices don't drip down the sides of the pan.
Method 2 of 3: Prepare and Serve Roast Meat
Step 1. Choose the meat to be grilled
Choose one of the three common meats for grilling: cured pork leg, prime rib (the best part of the ribs), or turkey. Or, opt for an unusual breed and choose beef, lamb, poultry, pork, or calf. The available cuts of meat are:
- Cow: middle of thigh; myopic; eye rounds; rib eye (with or without bone); round tips; hips, deep hash; tri-tip.
- Lamb: legs (with or without bones); calf; shoulder.
- Pig: crown; preserved pork leg; has; ribs; shoulder; has deep.
- Poultry: chicken breast; broiler chickens; turkey breast; whole chicken; whole duck; whole goose; whole pheasant; whole turkey.
- Calf: has; ribs.
Step 2. Check the quality level of the meat
If the type of meat to be grilled has been selected, find out the quality level of the meat to be purchased. According to United States standards, choose meat labeled “prime” for the best quality, which has a marbled fat texture in the meat so that it is more delicious. Choose meat labeled "choice" for cheaper cuts of meat that still have a fair amount of fat in them. Choose meats labeled “select” to save money and/or reduce fat intake.
Step 3. Season the meat
Keep it simple and rub the roast with salt and pepper. Or, make a more varied mix of spices for a richer taste. To season the meat inside and out, marinate the meat for 2 days before grilling. Turn the meat regularly so that the seasoning is evenly distributed. Choose one of the following recipes or choose a recipe from a variety of recipes available on the internet:
- Beef seasoning: 1 teaspoon salt, teaspoon pepper, 1/8 teaspoon garlic powder for every 450 grams of meat.
- Chicken seasoning: 28 grams melted butter, 1/3 teaspoon minced garlic, 1 teaspoon salt, teaspoon pepper, 1/8 teaspoon garlic powder, rosemary and/or thyme for flavor, for every 450 grams of meat.
- Lamb marinade: 4 tablespoons fresh rosemary, 2 tablespoons dijon mustard, 2 tablespoons olive oil, 1 teaspoon soy sauce, 230 ml beef stock, 10 minced garlic cloves, 1 chopped onion for 2, 7-4, 5 kg of meat.
- Pork seasoning: 1 teaspoon garlic powder with salt and teaspoon black pepper for 450 grams of meat.
Step 4. Allow the meat to cool before slicing
After the meat is removed from the oven, let it rest before cutting. Give the meat time to reabsorb the juices inside so it doesn't drip when cut. Let the thinner meat sit for at least 10 minutes to cool. Let the thicker meat rest for 20 minutes, as the center is still hot enough to continue cooking the meat from the inside out. After that, transfer the meat to a cutting board to cut into pieces.
Step 5. Store the meat in a safe place
Store leftover meat in the refrigerator or freeze for no more than two hours after grilling. Reduce the time to an hour if the room temperature exceeds 32 degrees Celsius. If there's a lot of meat left over, put it in several small airtight containers so the meat cools down faster.
Roasts will last up to 3-4 days in the refrigerator and 2-6 months in the freezer
Method 3 of 3: Trying Different Variations
Step 1. Tie up the meat
If necessary, tie the meat with string to keep it in shape during roasting. This is most often needed for whole poultry. Ask a butcher to tie the meat or purchase your own meat strap, whichever is safe to use with food products and is available at grocery and kitchen supply stores, as well as online.
Use a square knot or live knot to make knots every 2 inches (5 cm) along the length of the meat
Step 2. Water the meat
Avoid the outer surface of the meat from drying out while the inside is cooked. Collect the beef juice and drips from the bottom of the pan, using a brush, dropper, or spoon. Pour the liquid over the meat to re-wet the outside of the meat. Repeat every 15-30 minutes.
Step 3. Fry the meat until brown before grilling
If frozen or refrigerated, allow the meat to thaw at room temperature before grilling. Season to taste and let the surface dry. Put enough cooking oil in a frying pan to cover the surface and heat it over medium-high heat until the first signs of smoke appear. Put the meat in the pan. Cook each piece of meat until it browns and forms a crust. Do not turn the meat over and over again if it is not necessary.
Step 4. Add vegetables
Add a little cooking oil to the roasting pan to prevent the vegetables from sticking. Then add the vegetables to the pan. Spray the vegetables with a little cooking oil. Arrange the meat on it. Check vegetables regularly during roasting to make sure they don't stick or burn on the pan. Moisten with dripping beef juice or add enough water to the pan to make it sparkle.
Step 5. Use a special oven bag
Place the meat in the roasting bag of the oven to capture the heat for faster roasting. First, pour a tablespoon of flour into it, twist the bag to seal it, and shake the bag a few times so that the flour coats all the inside. Add the meat and close the bag by twisting it. Make a few holes in the bag so that steam can escape while the meat is roasting.
