Surprise your guests this year
Every year: Christmas roast. Boring? Not at all! With our recipes for geese, venison, roast beef and the like, you will get to know the Christmas roast from a completely different perspective: Why don't you surprise your guests with an oriental or Asian Christmas roast, for example?
Do you have little time to take care of the roast? Then make roast beef with a peppercorn crust or cured ox breast with a herb crust. If you like it classic, we recommend saddle of deer in red wine stock or a refined filled one Christmas roast. Roast venison – game meat in general – is very popular again and we too like the original aspect very much.
With these tips you will succeed in the Christmas roast
Either way: You won't get enough of our Christmas roast! And so that they are guaranteed to succeed, we have the three most important tips for your roast and your traditional Christmas dinner for you.
Tip 1: do not overtax yourself!
Christmas is stressful enough as it is, so you don't need to grapple with another large, elaborate roast that takes a lot of time and attention. Better be realistic: less is more here. If you don't want to spend half the party in the kitchen, then just don't do it. There are also many recipes for a quick Christmas dinner that don't require you to spend precious time at the stove.
And: by taking on a manageable workload, you also avoid hectic. Because if you have overdone yourself, you can quickly start to snag while chopping or preparing the side dishes. Then the roast will not get into the oven on time and disaster is inevitable. Therefore: Better to do less and then prepare it calmly and with good planning.
Tip 2: buy good meat
The Christmas dinner is something special and what we recommend applies once again: value quality instead of using cheap meat from the discounter. If you want to prepare a roast venison, you can only get it from a butcher you trust. If you have the opportunity to buy the meat for your Christmas roast regionally, you should definitely do that too. At least it should be organic quality in the supermarket.
Tip 3: plan enough time
A really good holiday roast takes time and has to cook slowly to perfection. That is why more and more hobby cooks swear by slow, patient low-temperature cooking. The roast stays in the oven for hours at a maximum of 80 degrees. Sear briefly but vigorously beforehand. This makes the meat wonderfully tender and preserves its valuable ingredients. This method is particularly suitable for pork, veal, lamb and beef.
Ideally, the roast has been in a marinade at room temperature for a while before it is put into the oven and has been put on a thin coating so that it cannot dry out. At least one hour before cooking, you should take the Christmas roast out of the refrigerator so that it can warm up to room temperature. And while the roast is in the oven, you can concentrate on the side dishes, sauces and Christmas desserts.
And timing also plays an important role in slow braising. The meat in the roaster should definitely be in its own juice. The optimal amount of liquid: The meat should be about a third covered. Be careful when turning: never pierce the meat, otherwise it will lose its juice and taste. With these tips nothing can really go wrong.
With us you will find many more delicious Christmas recipes for your Christmas dinner.