Awesome, my butcher was doing extra promos this weekend and suddenly , I filled up on meat.
Yes, but how long will I put my roast veal in the oven?
And my roast pork, how long does it cook?
Here is a guide to successfully cooking your meats without taking your head!
My Roast Beef
Preparation:
- Before putting my roast beef in the oven, I leave it for a good hour at room temperature and place it in a suitable dish.
- To season it, I make a few holes in my meat and slip in slices of peeled garlic cloves, I can also cover it with a little thyme. Before putting it in the oven, I place a knob of butter on top of my roast.
My oven temperature:
- I preheat my oven to 210°C for 15 minutes.
Cooking Time:
- For a rare roast, I count 15 minutes per pound (500 g).
- For a medium roast, I count 20 minutes per pound.
- For a well-done roast, I count 25 minutes per pound.
My Roast Pork
Preparation:
- As with my roast beef, I place a few slices of minced garlic in my meat, then I sprinkle some Provencal herbs on top of my meat.
- I place it in an ovenproof dish and put a knob of butter on my meat.
My oven temperature:
- I preheat my oven to 200°C for 15 minutes.
Cooking Time:
I count ½ cooking time per 500 g and, halfway through cooking, I add a little water to baste it so that my meat is not too dry.
My Roast Veal
Preparation:
- I poke a few slices of garlic into the flesh of my roast and sprinkle some dried thyme on top.
- I pour a drizzle of olive oil on my meat or add a small piece of butter.
My oven temperature:
- I preheat my oven to 200°C for 15 minutes.
Cooking Time:
I count 20 to 25 minutes per pound (i.e. per 500 g) and I baste my roast every 20 minutes with the cooking juices.
If you also like roast meat, do not hesitate to leave me your tips and recipes in the comments!
