1. INGREDIENTS (Serves 6–8)
- 1.5 to 2 kg of meat – choose beef shoulder, lamb leg, or a fatty brisket for best results
- 4 tablespoons of animal fat (lamb tallow, beef fat, or quality vegetable oil)
- 4 to 6 cloves of garlic, smashed or thinly sliced
- 1 to 2 teaspoons of coarse salt, depending on the size of the meat
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika or chili flakes (optional)
- Dried rosemary or thyme (optional, 1 tsp – for aroma, not dominance)
- 200 ml of water or light meat broth
- Fresh parsley or coriander for garnish
2. PREPARE & SEAR THE MEAT
Before anything else, the meat must be respected. Pat it dry with a clean cloth or paper towel—no moisture should remain on the surface. This ensures that when it hits the hot pan, it sears instead of steaming.
In a deep cast-iron skillet or heavy roasting pan, heat the animal fat over medium-high heat. When it begins to shimmer and gently smoke, place the meat into the pan. Don’t rush this part—each side needs at least 3–4 minutes to develop a beautiful golden crust. Use tongs or a fork to rotate the meat and sear all surfaces evenly.
Once browned, remove the skillet from the heat. Rub in the garlic, salt, pepper, and any optional herbs or spices across all sides of the meat. The garlic will melt into the fat as it roasts, flavoring the entire dish from within.
3. THE OVEN ROAST – A SLOW TRANSFORMATION
Preheat your oven to 180°C (350°F). Add the water or broth to the bottom of the skillet—just enough to sit below the meat. Do not cover it—this isn’t a braise. You want the top of the roast to develop a crust while the bottom gently stews in the liquid and fat.
Slide the skillet into the oven. Let it roast uncovered for 90 minutes, checking every 25–30 minutes to ladle some of the juices over the top. This basting step is crucial—it creates a moist surface that browns evenly and deepens the flavor.
For the final 10–15 minutes, raise the oven heat to 220°C (430°F) to create that caramelized, almost smoky exterior Georgy is known for.
4. LET IT REST – WHERE THE MAGIC HAPPENS
Once the roast is golden and sizzling, resist the urge to cut immediately. Remove the meat from the oven, cover it loosely with foil or a clean cloth, and let it rest for 10 to 15 minutes. This moment of stillness allows the juices to redistribute, making the meat tender and moist when sliced.
You’ll notice that the pan has developed a rich, thick fond—brown bits at the bottom that can be stirred into the remaining liquid to create a rustic sauce.
5. SLICE & SERVE – RUSTICALLY, BOLDLY
Transfer the roast onto a wooden board or a warm platter. Slice against the grain into thick, satisfying slabs. Each slice should reveal a blush of pink near the center (if using beef) and golden brown crust on the outside.
Spoon some of the pan juices over the meat. Sprinkle freshly chopped herbs like parsley or cilantro if desired—not for garnish, but for brightness and balance.
Serve alongside:
- Crusty bread or homemade flatbread
- Roasted root vegetables or mashed potatoes
- Pickled onions or cucumbers for acidity
- A glass of strong red wine or a pot of dark tea
🔥 NOTES
- Fire is not just heat—it’s flavor. That crust you develop at the beginning sets the tone for the whole roast.
- Don’t over-season. Salt, garlic, and patience are more than enough.
- Resting is cooking. Don’t skip it. A rested roast is a flavorful roast.
- Eat with hands, not formality. This is food to be torn, shared, and savored.
