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Herb-Roasted Beef in a Salt Crust

Herb-Roasted Beef in Salt Crust

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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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