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Rôti de Boeuf
Roast Beef
Appears in
By Alma Lach
Published 1974
Spit cooking is perhaps the oldest and best method of roasting meats since the heat hits all sides of the meat as it turns, thus cooking evenly from the outside toward the center while meat juices constantly roll around the meat, keeping the meat basted with its own juices.
Roasts cooked in the oven should be turned often and basted frequently; thus the meat gets the same treatment as it would if it were on a spit. It is not possible to turn very large roasts, but smaller ones present no problem. Several layers of paper towels make it easy to lift and turn the roast with your hands.
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