FRIED MEAT ROASTED IN THE OVEN – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef roast
  (Recommended cuts: chuck, rump, or sirloin — boneless, well-marbled)
• 3–4 tablespoons vegetable oil (sunflower preferred)
• 4 garlic cloves, smashed or finely chopped
• 2 medium onions, sliced into thick wedges
• 1 teaspoon ground paprika (optional – adds color and mild sweetness)
• 1 teaspoon dried herbs
  (thyme, rosemary, or Georgian utskho suneli if available)
• 1½ teaspoons coarse salt
• ½ teaspoon freshly ground black pepper
• Juice of ½ lemon (optional, for light acidity)
• 100–150 ml meat broth or water
• Optional: fresh parsley or dill for garnish

2. PREPARING & SEARING THE BEEF

1. Pat the meat dry using paper towels. This ensures a crisp crust when seared.
2. In a small bowl, mix together garlic, paprika, herbs, salt, pepper, and lemon juice.
3. Rub this mixture all over the beef, coating it thoroughly. Let it sit at room temperature for 20–30 minutes (or marinate longer in the fridge).
4. In a heavy-bottomed skillet (cast iron is ideal), heat oil over medium-high heat until hot and shimmering.
5. Place the beef in the pan and sear each side for 2–3 minutes, rotating until all surfaces develop a rich brown crust.
6. In the last minute, add the onion wedges into the same pan and toss them briefly in the meat juices to lightly caramelize.

3. OVEN ROASTING

1. Preheat oven to 180 °C (350 °F).
2. Transfer the seared beef and onions to a roasting pan. Pour in 100–150 ml of broth or water around the meat — this will generate steam and help keep the meat moist.
3. Cover the roasting pan tightly with foil (or use a lid if available).
4. Roast the meat for 1 hour to 1 hour 15 minutes, depending on thickness. Every 30 minutes, baste the meat with pan juices. This not only adds flavor but also promotes a shiny glaze.
5. For the final 10–15 minutes, remove the foil and increase oven temperature to 200–220 °C (390–430 °F). This finishes the crust and deepens the color. The surface should turn golden-brown with light caramelization.

4. RESTING THE MEAT

This step is critical for juicy results.

1. Remove the meat from the oven and transfer it to a wooden cutting board.
2. Tent it loosely with foil and let it rest for 10–15 minutes. This pause allows the juices inside the meat to redistribute, avoiding dryness when slicing.
3. During this time, you can reduce the remaining pan juices on the stovetop for a richer gravy—optional but highly recommended.

5. SLICING & SERVING

1. After resting, carve the meat into thick or thin slices depending on your preference.
   • For tenderness, always slice against the grain.
2. Arrange the meat on a serving platter with roasted onions and any pan sauce.
3. Garnish with fresh chopped parsley or dill for color and freshness.
4. Serve hot with sides like:
   • Georgian lavash or homemade bread
   • Rustic roasted potatoes or mashed potatoes
   • Pickled vegetables or fresh cucumbers and tomatoes
   • Simple green salad with vinegar dressing

✅ NOTES

• No over-seasoning – Salt, garlic, and heat are enough to elevate good meat.
• Cast iron searing helps build a flavorful crust that carries through roasting.
• Roasting with onions adds sweetness and earthy aroma to the whole dish.
• Don’t skip resting – a rested roast is always juicier and more flavorful.
• Best enjoyed outdoors — but still delicious in your kitchen oven.