It’s winter, a time when most people want a hearty, home cooked meal, and there is nothing better than slow roasted meat. This technique isn’t new by any means, but it’s gaining in popularity and it’s something everyone should try at least once.
Slow roasting is pretty simple. The meat is coked slowly at a low temperature for a long period of time. It’s catch phrase is “set it and forget it”, making it similar to crock pot cooking. It’s a very forgiving process that anyone can do, but there are a few rules to keep in mind when using this process.
It may go against you’re way of choosing meat, but when it comes to slow roasting, the fattier the cut of meat, the better it will be when slow roasted. The slow roasting process breaks down the collagen, the steam in the oven as the meat cooks literally makes it dissolve and keeps the meat juicy, tender, and tasty. Meats that are most popular for slow roasting are often things like short ribs and pork shoulders.
The meat should take on a nice brown color as it cooks. Think rotisserie chicken with brown and crispy chicken. If you notice your meat is cooking but it isn’t browning as well as you would like, hit it with the broiler for a few minutes at the end of the cooking cycle.
Finally, keep in mind that there will be no automatic rich sauce from slow roasted meat. Braised dishes on the stove top often provide their own rich and tasty sauces to add some tang to the dish, but braising doesn’t work the same way. When you serve your meat, try to offer sides like crunchy vegetables with punchy dressings or sauces, even fresh herbs, to bring some liquid pop to the plate.
Don’t let this process scare you, it’s a great way to cook large hunks of meat that turn out tender and juicy. Check out this Slow Roasted Pork Shoulder recipe from Food Network to get you started. It is basic, simple, and most importantly, incredibly tasty.