Despite plenty of evidence to contrary, I still see recipes that insist you should cook meat at high temperature for first twenty minutes or so to seal it and then lower level for rest of cooking time.
This has become fashionable way and Iím not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.
What I am certain about is that this is not best way to treat a prime roast. Nor does it Ďsealí it. Letís put this myth to bed once and for all.
Cooking meat at high temperature, whether in oven, on barbecue or in a pan does not seal it!
It burns it. Thatís why it goes brown. And it introduces extra flavor, because outside of meat generally has a covering of fat. Fat is what gives meat itís unique flavor.
However adding this crust to outside of meat will also speed up cooking of rest of joint, and reduce amount that remains rare.
It will not produce even finish you see in hotel and restaurant carveries.
To achieve that you need slow, low temperature cooking plus regular basting.
Basting is simply taking juices from bottom of pan and pouring them back over cooking meat from time to time. By doing this, and cooking at right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.
Letís look at basic method.
Do you use a roasting tin? Well don't.
Itís not a good idea to cook meat inside a roasting tin, because bottom of it tends to be sitting in liquid, much of which is water.
A much better way is to place joint directly on rungs of oven with roasting tin underneath it. In this way, you can pack vegetables in roasting tin and they will cook nicely in juices from meat.
If you donít like that idea, because it means you have to clean rungs after use, put meat on top of a rack in or on roasting tin instead. You donít need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and rested joint on those.