Roast lamb shoulder
- Slow roast a shoulder of lamb (Welsh of course!).
- Put around it potatoes, leeks, carrots, and other vegetables to taste.
Trinioler’s Three Day Roast
- Start with a cheap and fatty cut of meat. The fattier the better. If its got a bone, even better!
- First, marinate in water, salt, pepper, herbs as you like for 24 hours in the fridge. Flip halfway through.
- Wash off the marinade, and start the slow-cooker. Sear each side of the roast in a hot pan, as hot as you can get it.
- Add beef broth, a whole onion quartered(keep the peel, it adds flavor), carrots, garlic, and anything else you want. I suggest a spoonful of brown sugar for caramelization, as well as some ketchup or tomatoes. Braise the roast in this mixture for 4-8 hours until tender. Remove roast from braising liquid, and chill overnight. Strain liquid out, and chill as well, preferably in a narrow container. In the morning, there will be a fat-plug for gravy-making.
- Then, an hour before dinner, turn the oven to 400f, and put the roast in. Its done when the outside is nice and blackened. If you don’t like a blackened crust, roast for an hour at 300f to heat it back up.
- The roast will fall apart with a fork, and the fat plug and chilled braising liquid makes a brilliant gravy.
And thats my Three Day Roast™.
One of my gourmet friends uses this for stews. Takes a few days, but gives him the best stews or pot pies he’s ever had.
Fatty meat is also filled with connective tissues. These are composed of cartilage and similar materials. Under heat and moisture(the braising process), the cartilage is transformed to gelatin, and it stays in the meat. Some will wash out in the braising liquid and thicken it overnight. This is okay! However, the gelatin is loose initially, so when you chill it, it stiffens. This keeps the meat in its shape, but leaves the meat extremely tender. This is what makes it good meat for stews, for example.
In addition, under heat and moisture, fat melts off the meat. So the resulting roast is actually fairly low fat for red meat, and most of that fat is in the braising liquid, hence the resulting fat plug.
This is also an effective way of making pulled beef sandwiches.
The marinade process may not be needed.
Bought a whole standing rib roast and cut it into 3 pieces: 4 bone small end 3 bone large end.
- early morn I prepare a paste of
- onion powder
- Worcestershire Sauce
- 2 cups of coarse kosher salt
- Make enough to completely cover the top and sides.
- Pat down the paste firmly.
- Roast in oven on a rack at 325F until done to your taste
- Remove from the oven then take off the hardened shell of the salt paste and discard.