Oven-Baked Beef – Geory Kavkaz

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef roast (chuck, brisket, or rump—your pick, ideally with some marbling)
• 3–4 tbsp animal fat (beef tallow, lard) or neutral oil
• 5–6 garlic cloves, smashed or sliced
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 1 tsp paprika or chili flakes (optional—for warmth and color)
• 200–300 ml water or light beef broth
• Optional: herb sprigs (rosemary, thyme) for a finishing fragrance

2. PREP & SEAR

1. Bring the meat to room temperature—it will cook more gently and evenly.
2. Pat dry thoroughly—any moisture prevents a satisfying crust.
3. Rub the beef with fat or oil, then coat generously with salt, pepper, and paprika.
4. Heat a heavy, oven-safe skillet over medium-high heat until fat shimmers.
5. Sear the roast in all directions—3–4 minutes per side, until a deep golden-brown crust forms.
6. Add garlic cloves and herb sprigs during the final minute to infuse flavor into the fat.

3. OVEN-ROAST SLOWLY

1. Preheat oven to 160 °C (325 °F) for gentle, even cooking.
2. Position the seared roast fat-side up in the skillet, surrounded by garlic.
3. Pour in water or broth—just covering the bottom, not submerging meat.
4. Slide into the oven and bake uncovered for 2–2.5 hours, basting occasionally with pan juices.
5. If the roast looks dry on top, brush braising liquid over the crust to keep it moist and flavorful.

4. FINISH & REST

1. After roasting, turn off the oven and let the roast rest inside, slightly ajar, for 15–20 minutes.
2. This quiet rest deepens flavor and allows juices to redistribute.
3. Meanwhile, after removing the roast, press gently on the garlic and herbs in the hot pan to release a final burst of aroma.

5. SLICE & SERVE

1. Move roast to a cutting board and carve against the grain into thick, succulent slices.
2. Arrange on a platter and spoon garlic-infused jus over the top.
3. Serve with:
   • Rustic bread or naan to soak up flavorful juices
   • Roasted or mashed root vegetables
   • A crisp green salad or pickles for freshness
   • A bold red wine or strong tea to round out the experience

🔥 NOTES

• Low and slow is the key—this roast takes its time because flavor should, too.
• The crust is flavor’s gatekeeper—don’t skip searing.
• Salt and patience, not many spices—Kavkaz knows simplicity nourishes deeply.
• Garlic and herbs finish the story, added late so they don’t burn yet still perfume the juices.