Preparing meat in the oven: the best tips and tricks

If you prepare your meat in the oven, the roast will be tender and juicy with the right recipe. In this article, we have collected a few tips for preparation in the oven for you.

Braise meat in the oven

You can braise meat both on the stove and in the oven.

• Choose the oven variant, add some liquid to the meat. You can use pure water. However, the meat gets more flavor if you pour it with a little wine or broth.
• Let the meat cook in the oven covered at 150 to 180 degrees, top and bottom heat, until it has reached the desired degree of cooking.
• A roast thermometer is suitable to determine this. Depending on the size of the meat, you may have to wait up to three hours to prepare it.

Preparation with low temperature

With the low-temperature cooking method, the meat becomes particularly tender and remains juicy.

• This method of preparation in the oven is particularly suitable for thick roasts.
• The meat remains in the oven for several hours at a temperature of 80 degrees.
• In order to recognize the right cooking point, you can hardly avoid using a roasting thermometer.
• If you roast lamb or beef properly, the meat should end up at a core temperature of 60 degrees.
• When preparing game, poultry or roast pork in this way, the core temperature should be at least 70 degrees.

Only sear at the end

Mostly, the meat is seared before cooking in the oven in a pan or in a saucepan.

• However, professional chefs recommend that you only sear the meat in the oven after it has been cooked.
• The reason for this is that with raw meat the desired crust only takes some time to form.
• By the time the meat is cooked through, at least in the outermost layers.
• So it is better to put the finished roast in a hot pan with oil at the end and fry it on all sides for a few minutes.

Give the meat some rest

When the roast is ready, do not serve it straight away, but give it a rest.

• Give the meat time to relax.
• Then significantly less juice comes out when sliced, but remains in the meat.
• Tip: take a sharp knife. This also helps keep the juice in the meat.
• Let the finished roast rest for at least 10, but better 20 or even 30 minutes. Cover it with aluminum foil so that it does not cool down.