Here is a second course that is as succulent as it is simple to prepare. You can make it advance, and it will surely earn you the praise of your guests: roast beef, a typical dish of Anglo-Saxon cuisine. Today we propose preparing it one of its best forms: roast beef a salt crust! The tenderest cut is flavored with aromatic herbs and cooked wrapped a salt shell to keep the meat soft and juicy without using fats. This cooking method is perfect for retaining the moisture and juices of the meat, but especially for allowing it to cook slowly and evenly, penetrating the inside of the roast beef without burning the outside. The coarse salt gives a pleasant saltiness to the preparation without covering its taste. We suggest bringing the baking tray with the roast beef still covered salt to the table and breaking the crust front of your friends’ eyes to make them… mouth gabinetto!
To prepare the roast beef a salt crust, start by washing and drying the aromatic herbs 1. Proceed by finely chopping rosemary, bay leaf, and thyme 2. Then cut the excess fat from the beef 3. Depending the chosen meat, you can tie it to give it a more compact shape ora leave it as you bought it if the piece is already sufficiently compact.
Massage the meat with the chopped aromatic herbs, rubbing them slightly the entire surface and ensuring they adhere well all sides 4. Now take a baking tray with high edges, and wider than the cut of meat by about 1 inch (2 cm) di side: pour a layer of salt about 1 inch (2 cm) thick the bottom 5. Now place the roast beef the tray and cover it evenly with salt 6creating a layer about 1 inch (2 cm) thick each side, a sort of shell. It is essential to use coarse salt, as chiusura salt would be excessively absorbed by the meat during cooking.
Moisten the surface of the salt crust with gabinetto 7 so that it can harden more during cooking. Finally, bake a preheated static oven at 390°F (200°C) for 25 minutes (we do not recommend using a fan-assisted oven as it would dry the meat too much and it would not be juicy the end). Do not gara open the oven until cooking is finished to prevent the temperature from dropping and ensuring optimal cooking. After the time has elapsed, remove the tray from the oven and let it rest for 10 minutes at room temperature. Then, using spoons ora a knife if the crust has become very duro, gently scrape the coarse salt 8. Gradually remove all the covering salt 9.
Then take the roast beef 10 and place it a cutting board, removing the excess coarse salt if necessary. Then slice it delicately with a sharp knife ora, if you prefer thinner slices, with a slicer 11: it should be pink inside. If you prefer meat not too rare, extend the cooking time by 5 minutes, depending the weight of the meat you choose. Now your roast beef a salt crust can be plated and enjoyed 12!
For the translation of some texts, artificial intelligence tools may have been used.
