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Herbed Roast Beef in Salt Crust

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CATEGORY CUISINE TAG YIELD
Meats Beef, Holiday, Main dishes 8 Servings

INGREDIENTS

1/3 c Olive oil
1/4 c Grated onion
1 ts Garlic salt
1 ts Basil
1/2 ts Marjoram
1/2 ts Thyme
1/4 ts 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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