How to prepare a large roast for Christmas and New Year?

How to prepare a large roast for Christmas and New Year?


Chef Giu Giunti gives you tips and tricks to help you with your holiday roasts




Ah, the holidays! They are always full of traditional and delicious foods, I wish every day was Christmas. I’m a fan of dinner and everything about this date.

In my family I am the one chosen to make roasts and I confess that I love it. Although many people think that making them is a lot of work, I see it differently, they are easy to season and cook. I will share tips that will help you during your preparation.

Starting with the marinade, seasoning is the secret to flavor. For large, bulky pieces it is essential to make a good marinade rich in many seasonings. I generally use dry white wine, aromatic herbs, salt, garlic and onion.

How to know the amount of salt? When the piece is very large, I like to calculate a very low 1 tablespoon per pound. It is important that it is shallow so as not to bring in salt.

The marinating time should be long, at least 12 hours, but honestly I like to leave it for up to 48 hours, it is extremely tasty. Another very important point is to always turn the proteins in the marinade so that all parts are seasoned. Remember to leave everything in the fridge. Do not prepare this marinade at room temperature.

While cooking, remove the piece from the marinade and place it on the baking tray, pouring part of the marinade over it. It is important to cover it well with aluminum foil and leave it tightly closed so that it has plenty of steam at the start of cooking. I like to prepare it like this for the first few hours and then, when it is completely cooked, I remove the paper and let it brown to give it a little colour. Cooking time is calculated based on weight. For every kilo, one hour in the oven at 180°C.

When serving, to prepare the sauce, remove the roast from the pan and leave the remaining liquid, add the rest of the marinade and reduce it on the heat. Filter and leave in a gravy boat next to the roast.

Source: Terra

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