Esther Benzaquen of Bakar Kosher Meat sent me two five pound roasts to prepare for my dinner party. She also sent me a smaller roast for me to practice on. Esther knew I had never seasoned or prepared a sirloin roast before; because it is not generally available to the kosher market. The meat comes from the hindquarters and has to be treated in a specific way for it to be certified kosher. All the information about Bakar meat is on their website.
Where to begin! I watched the Bakar video and then watched every video I could find on You Tube. You’d be amazed how many ways people prepare the same cut of meat. Bakar’s meat is not just from the hindquarters; it is also grass fed, hormone and antibiotic free. It is leaner and more tender than other beef.
In honor of the Bakar roasts, I bought a new thermometer with two probes that can be programmed to exactly the temperature you want. Personally, I never trust a thermometer alone. I have to time the roast, check the thermometer, smell it and touch it before I’m satisfied. Over the top- maybe; but I prefer a medium rare roast and once it’s over done there’s no reversing it. Also, remember that the roast keeps cooking after you have removed it from the oven. I like to remove it from heat at least five degrees early so that as it continues to cook as it rests, the roast doesn’t get overdone. Don’t skip the resting period after you remove the roast from the oven. That time allows the juices to evenly flow throughout the roast and keep it juicy.
FYI: Use a shallow roasting pan with a rack. If you use a deeper pan, the roast will steam rather than roast and you will lose flavor and texture.
End of story: not one piece was left after my gathering. Everyone was excited to taste this new cut and they were amazed how tender it was. I can’t recommend Bakar enough.
Prep time: 20 minutes