4 pounds of good meat for roasting.
I used twine to give it some shape.

brine:
half a cup of kosher salt
half a cup sugar… could reduce this amount by %50
2 tablespoons garlic paste
3 green onions chopped and crushed
3 sprigs of rosemary, crushed.
bring to a boil, chuck it.
ziplock bag, 24 hours max. refrigerate.

oven at 380f, brown meat, still cold from fridge, for 30 mins.
lower temp to 220f and roast for 2 hours.

place meat directly on oven rack and place a baking sheet underneath to catch any drippings.

let meat rest for 20 mins before slicing.

done.

Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done!

We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t share your email address with anyone and you can unsubscribe anytime!