Rock salt roast beef

Roast beef is a simple dish the success of which depends on the quality of the meat cut. Pair this with a Vino Nobile di Montepulciano Bossona Cantina Dei

The recipe for this classic Anglo-Saxon dish, very popular also in Italy, calls for it to be baked in a rock salt crust that keeps the meat soft and succulent. This method avoids the use of additional oils and fats and the meat can be seasoned with herbs and spices before the outside is covered in salt. (Image credit: Carnivore Style)

Ingredients for 6 people:

1kg deboned beef loin or sirloin (you can also ask your butcher for a roast-beef cut), 2.5kg rock salt, a bunch of mixed herbs (rosemary, sage and thyme), a lemon leaf (optional) and black pepper.

Directions:

Pre-heat the oven to 220°C.

Wash and finely chop the herbs, mix them together and rub them into the meat to make them stick.

Create a layer of rock salt on the bottom of a pan of about 2cm. Place the meat on top and then fully cover it with a layer of rock salt.

Damp with outside layer of salt to harden the crust when it bakes.

Bake the meat first for 15 minutes then lower the oven’s heat to 200°C and bake for another 20 minutes or more (depending on how cooked you want the meat, medium-rare and so on).

Do not open the oven when baking.

Take the pan out of the oven when done and let it is sit for a dozen or so minutes before breaking the crust with a knife and removing all the salt from the meat.

Put the roast beef on a cutting board and cover it with aluminum foil and let it sit at room temperature for 20 minutes before slicing it with a thin, sharp knife or a slicing machine for those who love very thin slices.

The meat can be served as is or with a trickle of olive oil on top (do not add any additional salt!).

Serve with the side dish of your choice, including a simple salad, roast potatoes, broccoli or sweet and sour onions.

Wine to pair: