1- prepare the meat and dry it with paper towel
2-melt 2 tsp of butter or ghee + 2 tsp of olive oil in a deep thick bottom pot to avoid any splashes of fat.
3- fry the meat on all sides to brown and caramelize
4- prepare a wet rub if you like (I use Dijon mustard + grain mustard, black pepper, garlic and salt) you can use only sea salt and black pepper. When the meat is brown on all side rub with the seasoning.
5- after you brown the meat get rid of the fat left in the pot (I empty them on a paper towel)
6- all the bits left in the pot are flavours, I add to it home made Demi Glace sauce or beef stock and couple spoons of cognac or sherry and cook the stock for 10 minutes or so to get all the flavours mix.
7- I don't know if I mention before but I love cooking with clay pot since I was a little girl this was something unique watching my mom's family in Baalback using clay pot on direct fire to prepare the food. for that I prepare a rack to sit my roast on, and my rack is a combination of vegetables (onion, garlic, celery and carrots)
8-if you don't have a clay pot a roasting pan is just perfect.
9- I also like to serve Roasted potatoes with the roast, I used russet potatoes and put the head of potato in a large serving spoon and made slices - the big spoon doesn't let the knife go all the way down , and you keep the potato as a whole. Drizzle with oil and chopped garlic salt and pepper and bake in the oven start with the lower heat same like the roast , then after you take the roast out to rest you can raise the oven to 425F and continue roasting the potatoes.
Michel likes little juice on his meat.
I prefer lots of juice and veggiesPlease Join us....