When the holidays roll around and we have to cook lots and lots of meals I like to change up from our standard Sabbat fare of Chicken with some delicious meat. While I want to have a varied menu I also try to streamline my preparation and make the long hard job of standing in the kitchen that much easier. I’ve worked out great schedule that uses my time best – and you guessed it – I’ll be writing a blog post about it real soon.
The night before the holiday I like to get all the oven time consuming items out of the way – and usually end off my night of prep, with this meat recipe. I found this recipe years ago in a magazine and over time I tweaked it to my preferences. The original recipe called for 2-3 hours of cooking on a higher temperature – but I found that cooking on a lower degree for longer really enhanced this meat. I have also tried it out on a few different cuts of meat and they all came out great.
A few times I attempted to make a different recipe for roast and it just wasn’t the same. We have reached a point where my kids look forward to this particular dish when the holidays roll around. I even adapted it for Passover when we have lots of food restrictions in place.
The key to this recipe is patience in cooking the sauce and patience in browning the meat. I absolutely LOVE the Pampered Chef Griddle. I know it seems pricey but it is a WELL worth it investment, I use this griddle to make dinner – burgers, grilled chicken, hot dogs and more. The benefit of using this griddle in this recipe is that you can take it off the stove from cooking the sauce and browning the meat – cover it and place it directly into the oven as it is oven-safe to 480°!
There is nothing quite like waking up to the aroma of freshly cooked meat filling your home!