How do I recognize good meat for my roast?

Those who want to handle meat responsibly should know that the animal was kept in an appropriate manner, fed natural food, was gently slaughtered and sold by a trustworthy butcher.

Good meat quality comes at a price: organic meat costs about twice as much as conventionally produced meat. Not as expensive as organic is branded meat with a seal, the producers guarantee more appropriate animal rearing than in the intensive mast.

Recommended seals are e.g. New land, Bioland Demeter or Bioland.

Which piece of meat is the right one for which roast?

Which meat is best for stewing, roasting, grilling or cooking, learn from a good butcher.

What should I pay attention to before preparing the roast?

Before the meat is heated, it should definitely have reached room temperature - otherwise it gets in the pan a heat shock, contracts and the meat juice comes out. The result: the roast becomes tough.

Should I cook the roast with bone or without?

If possible, cook the meat on the bone and remove the bone just before serving - so the roast gets more flavor. However, this lengthens the cooking time.

Is the roast ready?

The easiest way to determine whether the roast is cooked with a meat thermometer is to put it in the thickest part of the roast and wait until the desired temperature has been reached. At 51 to 54 degrees, the roast is rare, roasted at 60 to 65 degrees medium and at 76 to 85 degrees. The alternative when no meat thermometer is at hand: the finger pressure test. The less the meat yields, the harder it is.

How it works: Press one finger on the roasted meat and press on the outstretched other hand for comparison. If the meat is as soft as the thumb, it is still bloody. On the other hand, if it feels like the hills under the fingers in the palm, it is "medium" (pink). The meat is well-cooked when it feels like the middle of the palm.

What do I have to consider after cooking?

After cooking, allow the roast to rest for about 15 to 20 minutes to allow the meat to relax. This prevents the meat juice from leaking when cut.

How it works: Remove the roast from the oven, place on a plate and cover with aluminum foil. Turn off the oven and open the door for about five minutes to allow the heat to escape. Let the roast finish in the rest of the oven (about 80 degrees).

What do I have to consider when cutting the roast?

Always cut the roast with a sharp knife, taking care to cut across the fiber. So the meat stays nice juicy.

How do I combine the sauce for the roast?

With flour butter: Weigh butter and flour in equal parts, knead well and make small flakes. Gradually stir the desired amount into the hot sauce.

With potatoes: With a potato sauces can bind low fat and gluten-free. Peel a potato and rub it very finely into the hot sauce. It's even faster with ready made mashed potatoes.

To reduce: Cook the finished sauce without lid and cook over high heat until it has a syrupy consistency.

With flour: Mix one to two teaspoons of flour in a small bowl with some liquid (such as port wine, wine, water, broth or cream). Stir in the sauce and cook for at least five minutes.

The best roast classics: 7 recipes

roast pork

© Thomas Neckermann

The most important thing about roast pork: a crunchy crust! This one is a highlight on every buffet. And if in the end still roast should be left, he tastes good the next day with bread. To the recipe: roast pork

Rhenish Sauerbraten

© Thomas Neckermann

This is how relaxed you can enjoy in the Rhineland: The roast beef bathes in red wine and vinegar for two days and then stews for two hours in the oven. To the recipe: Rhenish Sauerbraten

Boeuf à la mode

© Thomas Neckermann

The beef stew "Boeuf à la mode" is a classic of French cuisine. Under the name "Böfflamott" he has long since made his entrance into the Bavarian cuisine. To the recipe: Boeuf à la mode

Roll roast with mushrooms

© Jeanette Schaun

This roast roast tastes particularly good with fresh porcini mushrooms - but unfortunately they are only available in autumn. If you do not want to give up the roast for the rest of the year, you can use mushrooms instead. To the recipe: Roll roast with mushrooms

Braised roast deer

© Thomas Neckermann

Game meat is very lean. Our roast deer stewed with bacon, so that the meat does not dry out in the oven.Perfect for this: harsh rosehip. To the recipe: Braised roast deer

roasted lamb

© Thomas Neckermann

How to bring roast lamb in Provence on the table: The lamb leg rests a night in garlic, honey and many herbs - and is so incomparably delicious. To the recipe: roasted lamb

Roast beef with remoulade sauce

Roast beef is cut from the loin and is one of the noblest and tenderest parts of beef. In this recipe we serve it in a classic way: with home-made remoulade sauce and fried potatoes. To the recipe: Roast beef with remoulade sauce

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