Salt Crusted Roast Beef
This method of cooking is something I have become pretty interested in. A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking. The salt layer acts as insulation and helps cook the food in an even and gentle manner. You are basically creating your own kiln in which to cook whatever you choose. The results have been outstanding. So far an entire red emperor, and now this recipe. YUM. (There are plans afoot for a stuffed pumpkin, how good does that sound?)
Using my favourite salt is not a mistake, though not the cheapest way to go. I think it is worth the spend because the salt definitely imparts flavour into the meat. You want any saltiness to be a great saltiness if you get what I mean? I literally cannot use any ordinary table salt of similar for anything any more. So you have been warned!
I hope you give this a go and enjoy the results. You may just have found your perfect roast dinner!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2-3 Kilos piece of beef for roasting
- 1 Kilo Pink Salt Flakes BUY
- 1 Egg Whites
- 1 Handful fresh rosemary, foliage only (optional)
Preheat oven to 230°C.
In a large oven dish, place 500g of salt and sit the beef on top.
Mix remaining salt with egg white and rosemary if using, then press it all over the beef until covered. You are creating a kiln so it is important that there are no cracks in this crust.
Roast for 15 minutes then reduce temperature to 160°C and roast for 2.5 hours.
Rest for 20 minutes then peel away the salt crust. Carve and serve with vegetables of choice.
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