A lot of people don’t know, that as well as pizzas and other barbecue food it is possible to roast succulent joints of meat in the Morso Forno Outdoor Oven.
Imagine hosting an outdoor Sunday roast with all the trimmings cooked to perfection outdoors. Here are some hints and tips on cooking a great beef joint for you and the family.
Preparing the Forno:
To evenly cook meat and vegetables alike you need to evenly distribute the embers in a semi circle around the Forno. You need to give about 30 minutes to get the forno to optimal heat. This is the perfect time to prepare your meat and other vegetables. Follow our handy guide for information on How to Light the Forno.
Buy Quality Beef:
Make sure you get the best quality meat in your price range. You get what you pay for and the better the quality the more tasty and succulent it will be.
Remove beef joint from the fridge for an hour before roasting. Removing all packaging and patting down with kitchen paper to remove any moisture.
We also recommend seasoning all over with salt and pepper. We have a sleek and stylish Pepper Mill for this.
Before going in the oven we recommend browning the joint first. You can use a frying pan or if you’d like to keep things solely outdoors you can use the skillet lid of our Morso Multicocotte.
For larger cuts of meet (above 2kg) we recommend blasting in the oven on a high heat before cooking.
Place the beef joint in the Multicocotte and into the Forno.
There is no straight answer to this and all cuts have different timings.
So we recommend weighing your beef joint and follow the timings depending on the cut you have. These are usually found on the packaging or you can always do a quick search. Some work best with a high heat fast cook method, while others are best slow cooked. It’s good to be aware of this.
We don’t recommend just shoving the beef joint in the oven and assuming it’ll be cooked to perfection without giving it a little attention. We recommend checking in and basting a few times during the cooking process (do this quickly in order to retain the heat in the oven).
During this roasting process you can add vegetables and potatoes to cook as you usually would, just make sure not to overload the dish as it can make the joint go from roasting to stewing.
Once your beef joint is done we recommend leaving it to rest for around half an hour in a warm place (next to the forno would be perfect).
Optional Finishing Touches:
Cooking in the Forno does offer a unique taste and we would recommend a final 10 minutes in the oven with open flames outside of the Multicocotte as pictured below.
We hope this quick easy guide to cooking a delicious roast beef joint was helpful. Other cuts of meat work well in the forno too. We need to make the most of the last few weeks of summer and this is the best way to do so.