Roast beef with a salt crust is a classic dish that is quite easy to prepare, yet looks and tastes incredibly impressive. The salt crust forms a beautiful exterior that locks in all the flavors and moisture of the beef, resulting in a juicy and tender meat that is perfect for any special occasion.

To prepare this recipe, you will need a boneless beef roast, preferably a tender cut like ribeye, sirloin or top round. The size of the roast will depend on the number of guests you are serving. You will also need coarse sea salt, black pepper, and assorted herbs for seasoning.

First, preheat your oven to 450 degrees Fahrenheit. Rinse and pat the beef roast dry with paper towels. If your roast has a layer of sinew or fat, you may choose to trim it off or leave it on for extra flavor.

Next, prepare the salt crust mixture by combining coarse sea salt, black pepper, and finely chopped herbs like rosemary, thyme, oregano, sage, or parsley. You can customize the herbs to your liking, or use a pre-made blend.

Spread a layer of the salt mixture on the bottom of a baking dish or roasting pan. Place the beef roast on top of the salt layer, fat side up. Then, pack the rest of the salt mixture over the beef, covering it completely. The salt crust should be about 1/2 to 1 inch thick all around.

Transfer the roasting pan to the preheated oven and roast the beef for 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast reads 120 degrees Fahrenheit for rare, 130 degrees for medium-rare, or 140 degrees for medium doneness. Remember, the beef will continue to cook as it rests, so remove it from the oven a few degrees before your desired doneness.

Once the beef is done, remove it from the oven and let it rest for 10-15 minutes, covered loosely with foil. This resting time allows the juices to redistribute and the salt crust to firm up and become easier to remove.

To serve, carefully crack open the salt crust using a knife, starting from the edges and working your way towards the center. The crust should come off in large pieces, revealing the succulent and aromatic beef underneath. Slice the beef across the grain and arrange it on a platter, garnishing with additional herbs or a drizzle of olive oil if desired.

Roast beef with a salt crust is a show-stopping dish that is perfect for holiday dinners, family gatherings, or any occasion that calls for a delicious and impressive main course. It is a simple recipe that requires minimal preparation and yields maximum flavor and tenderness. Try it once and you will surely impress your guests and earn their praise and admiration.

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