Have you seen Chef Stephan of the French Cooking Academy’s recent video on a Holiday Roast, well… What if I told you the method has produced the most succulent, the most delicious meats, and not just Lamb.
I have tried this method on: Lamb, Beef Roast, Chicken, and even individual Steaks, and each time the results have been amazing. Also, with the use of a meat thermometer, it does not even take 7 hours to get great results, phenomenal results maybe, but great, really great results in just 2 1/2 hours (or up to an hour for steaks).
Intrigued? I will tell you what the secret is right now: Covering the meat; Cooking low and slow, 225oF followed by a 450oF reverse sear (Chef Stephan pre-sears), and secondarily Using a little broth to prevent scorching and allow collection of the juices, and for beef coated in salt&pepper on a Mirepoix bed of Carrot, Celery and Onion, Lamb salt/pepper, and herbs such as Rosemary and Thyme, Chicken butterflied (that is cut down the middle of the top or bottom and flattened out) lemon pepper seasoning, or whatever strikes your fancy.
Covering the meat means placing Parchment Paper baking sheets over it in a dutch oven, or, as I did it wrapping or covering in aluminum foil, but it might also involve wrapping in a banana leaf, pastry dough, or whatever method of enclosure you can come up with. When I do not wrap it completely (as in a steak or lamb chops), I will put it in a baking dish and cover with aluminum foil. (I use two plies so that the foil does not break down too much in the cooking process).
After slow cooking for 1 to 2 hours (depending on size), or whenever it reaches 120oF I then reverse sear it under the broiler for 8-15 minutes or until seared, and then continue cooking until it reaches 135oF and then let it rest until it reaches 145oF for 3 minutes (or 165oF for chicken) which is said to be the safe temperature.
The result is a succulent and delicious meat, full of juice and flavor, and also exceptionally cooked. No longer having uncooked parts in the middle of the chicken. No longer being dry anywhere. No longer being overcooked in part and undercooked in another. A pure even temperature throughout, and simply the best and easiest method I have encountered on the Internet.
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