If you’re serving up a roast, the prep and cooking are just the beginning. Here’s what you have to do once the meat is done cooking.
Carve the meat
The art of carving meat lies in the direction in which you cut it. The trick is to slice confidently through each layer in a consistent, even angle against the grain of the meat (the grain can be identified by the skinny fibres that run through the meat). You don’t want to go slashing through with a blunt knife, so make sure you have a very sharp blade, as well as a carving fork and a carving tray if available.
Pair with the right sauces
Sour, fatty sauces like a béarnaise or a tangy chimichurri work perfectly with roast beef. You can even mix in some tomato purée to give your béarnaise a fruity touch. If you’re cooking lamb, remember to keep some mint sauce on hand to balance out the heaviness of the meat.
Select suitable sides
Having great side dishes add polish to your meal. In this case, whether you’re serving beef, lamb or chicken, potatoes are a steadfast companion that almost always guarantee a happy outcome.
Your roasting tray should already contain a number of edibles – carrots, parsnips, broccoli and cauliflower are all great additions to the roast. Aside from the roasted vegetables, throw in some cold sides such as a coleslaw or a beetroot salad to add a nice contrast of temperatures.
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