This recipe for herbed
beef in salt crust is one of Texas Beef Council's most requested
recipes.
Herbed
Beef in Salt Crust
- 1 (2 1/2 to 3-pound) eye
of round roast
1/3 cup olive oil
1/4 cup grated onion
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 box Kosher salt (3 pounds)
1 1/4 cups water
- Combine oil, onion and
seasonings in heavy plastic bag; mix well.
- Add roast; coat well with
marinade and refrigerate 2 hours to overnight.
- Preheat oven to 350°F
(175°C). Line roasting pan with aluminum foil.
- Combine kosher salt and
water to form a thick paste. Pat
1 cup of paste into a 1/2-inch thick rectangle in foil lined
pan. Place roast atop salt layer and pat remaining paste over
top and sides, sealing roast completely.
- Bake at 350°F (175°C)
60 to 70 minutes or until thermometer registers 135°F (60°C).
(Steam may cause salt crust to crack slightly during roasting.)
- Remove from oven; let
stand 15 minutes. Remove and discard salt crust. Carve thinly.
Makes 8 to 10 servings.
Tip: This preparation can
easily be adapted to other roasts as well.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
