This magnificent, succulent oven-roasted meat is a true showstopper that delights time and again. Slow-cooked at a gentle heat, the meat becomes incredibly tender and juicy on the inside, while the surface develops a beautiful, glossy, caramelized finish and deep flavor. It is perfect for weekend family dinners or special occasions when you want to serve something truly indulgent and delicious.
A deep, rich sauce paired with fresh herbs complements the meat’s robust flavor, making every bite a pure delight.
Ingredients
Main ingredients:
1.2–1.5 kg high-quality roasting meat (e.g., beef or pork flank/roast)
2 tbsp oil or butter for searing
Fresh parsley or chopped spring onion for garnish
Caramelized sauce and marinade:
4 tbsp soy sauce
2 tbsp honey or brown sugar (for a beautiful glaze and sweetness)
2 tbsp balsamic vinegar or apple cider vinegar
3 cloves garlic, crushed
1 tsp grated fresh ginger (optional)
2 dl beef stock
1 tsp thyme or rosemary
Salt and freshly ground black pepper
Detailed Preparation Instructions
Preparing and marinating the meat:
Pat the surface of the meat dry with paper towels. If desired, cut the meat into thick slices beforehand, or leave it as a whole piece and score the surface.
Mix together the soy sauce, honey, balsamic vinegar, garlic, ginger, thyme, salt, and black pepper.
Thoroughly rub the marinade over the meat and let it marinate in the refrigerator for at least 1 hour (preferably overnight).
Browning the meat:
Heat oil or butter in a frying pan over high heat.
Quickly brown the meat on all sides until beautifully colored to seal in the juices.
Oven braising:
Preheat the oven to 160°C.
Place the browned meat in a roasting dish, arranging the pieces close together.
Pour the remaining marinade and the meat stock into the bottom of the dish around the meat.
Cover the dish tightly with aluminum foil or a lid.
Roast in the oven for about 2–2.5 hours, until the meat is completely tender and falls apart easily when tested with a fork.
Caramelizing and finishing:
Remove the foil and increase the oven temperature to 200°C (or use the broiler/grill function).
Baste the meat with the juices from the dish and roast for another 10–15 minutes, until the surface develops a deep, dark, sticky, and caramelized glaze. Remove the roasting dish from the oven and let the meat rest for about 10 minutes before serving.
Serving:
Garnish the roast with fresh chopped parsley or finely chopped spring onion.
Serve warm with mashed potatoes, roasted root vegetables, or a fresh green salad.
Tip: You can strain the rich pan juices left in the dish and simmer them in a saucepan to reduce into a delicious sauce to serve with the meat!