| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Holiday, Main dishes |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Grated onion |
| 1 |
t |
Garlic salt |
| 1 |
t |
Basil |
| 1/2 |
t |
Marjoram |
| 1/2 |
t |
Thyme |
| 1/4 |
t |
Pepper |
| 1 |
|
Beef rib or eye of round |
|
|
roast 4-6 lbs |
| 1 |
|
Box, 3# Morton Kosher Salt |
| 1 1/4 |
c |
Water |
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 (140 degrees), 20-22
minutes per pound for medium (160 degrees) or 25-30 minutes for well
done (170 degrees). Remove roast when thermometer registers 5 degrees
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. More tips from the ABJ: Buy an extra box of salt if cooking a
roast larger than 6 pounds. Insert meat thermometer before putting the
meat in the oven. When the crust hardens, the thermometer may be
difficult to insert. Wiggle the thermometer so the salt iisn't packed
against the stem, which could produce a false temperature reading.
Don't pack the roast in salt ahead of time, or the salt will fall off.
Don't moisten the salt with more water than the recipe calls for, or
the salt will fall off. Sprinkle a thin layer of salt slush over the
roast first, then add a thicker layer. The salt will cling to the meat
better. But if the salt still falls off in a few places, don't worry.
Recipe by: Akron Beacon Journal December 17. 1997 Posted to
recipelu-digest Volume 01 Number 377 by Nancy Pallotta
<nancee@neo.lrun.com> on Dec 17, 1997
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