Covering your meat roast in a salt crust ensures a juicy well cooked piece of meat that is surprisingly not salty. Serve with your favorite greens and some roast potatoes, it is perfect to wow guests for a special meal.
Herb-Roasted Beef in Salt Crust
Servings
6 Servings
Ingredients
- 1/4 cup 60 mL olive oil
- 1 onion minced fine
- 3 lb. 1.4 kg box coarse (kosher) salt
- 1 tsp. garlic powder or 2–3 cloves fresh garlic, crushed
- 1 tsp. dried or 1 Tbsp. fresh basil
- 1 tsp. dried or 1 Tbsp. fresh marjoram
- 1 tsp. dried or 1 Tbsp. fresh thyme
- 1 tsp. dried or 1 Tbsp. fresh rosemary
- 1/2 tsp. pepper
- 4 –5 lb. 2.5 kg shoulder roast
- 1 1/4 cups 300 mL water
Instructions
- Combine oil, onion, salt, garlic, basil, marjoram, thyme, rosemary, and pepper in heavy plastic bag. Add roast and shake it up a bit. Marinate in refrigerator at least two hours or (preferably) overnight.
- Preheat oven to 425ºF (220ºC).
- Line a large roasting pan with aluminum foil.
- Combine salt mixture and water to form a thick paste. Place 1 cup of paste on bottom of pan and press down. Place roast on salt layer and spread the remaining salt paste to cover and seal the meat completely.
- Place roast in oven and roast for 2 hours (more if you like your meat well done). Remove from oven and let sit 10–15 minutes. Tap salt crust until it cracks (you may need a hammer), remove crust and brush off all salt crystals. Carve and serve. Contrary to what you might think, the salt does not make for salty meat—it acts to seal in the flavors and the juice.
- Source: Eating The Bible Cookbook
No need to cover, the salt crust is covering everything already.
Do you roast the meat covered or uncovered?
#15 or #16 (yarcha or kaf)
What number meat is a shoulder roast in Israel?
Will this recipe work for what is called a delmonico roast? Sounds great. TIA
I have done the salt crust using brisket and cannot wait to try it with a shoulder roast. Looks delicious!