Large cuts of baked meats are a great choice for busy cooks, as the meat can be put into the oven and doesn't require a lot of attention. The problem is, it is very easy to overexpose meat, and it will become tough, dry and not chewable. There are several secrets that will make the meat tender and juicy.
1. Preheat the oven at 150 ° C.
2. Mix 2 parts sea salt and 8 parts hot water. Stir the solution with a tablespoon or wooden spoon to completely dissolve the salt.
3. Rub a piece of meat on each side with 1 tablespoon of olive oil. Sprinkle the meat with sea salt and ground black pepper.
4. Fill the syringe with a solution of water and salt. Stick the needle into the thickest part of the piece of meat and inject the liquid.
5. Place the roasting rack in the roasting pan and place the meat on the rack. Reinforce the edges of the wire rack so that the wire rack slightly squeezes the edges of the meat.
6. Cover the broiler with aluminum foil. Bake the meat at the rate of 30 minutes for 450 g if you want the meat to come out with blood, 35 minutes for it to be juicy, 40 minutes for a medium degree. Do not cook the meat for longer than this time if you want it to remain tender.
7. Remove the roasting pan from the oven and let sit for 15 minutes, then cut into slices and serve.
