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Herbed Roast Beef In Salt Crust

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1/3 cup 78mlOlive oil
1/4 cup 15g / 0.5ozGrated onion
1 teaspoon 5mlGarlic salt
1 teaspoon 5mlBasil
1/2 teaspoon 2.5mlMarjoram
1/2 teaspoon 2.5mlThyme
1/4 teaspoon 1.3mlPepper
1   Beef rib or eye of round roast - (4-6 lbs)
1   Box Morton kosher salt
1 1/4 cups 296mlWater

Recipe Instructions

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight. Line roasting pan with foil. Combine kosher salt and water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer.

Pack remaining salt mixture around roast to seal well. Place roast in 425F oven and roast 16-18 minutes per pound for rare (140F), 20-22 minutes per pound for medium (160F) or 25-30 minutes for well done (170F).

Remove roast when thermometer registers 5F below desired doneness. Let roast stand 5-10 minutes in salt crust. To remove crust you may need to use a hammer. After removing crust, whisk away any remaining salt crystals with a pastry brush.

NOTES : Use prime rib, eye of round, or any beef roast that is at least 4 pounds. Smaller roasts will cook before the crust hardens. For larger roasts, cooking time will not be much longer than for smaller roasts. Use a meat thermometer. Use only coarse kosher salt, not table salt or rock salt.

Akron Beacon Journal December 17. 1997


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