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Herbed Beef in Salt Crust
SUBMITTED BY:
Marc Boyer
"Even though encrusted in salt, the beef browns while remaining exceptionally moist."
RECIPE RATING:
Read Reviews
(8)
Review/Rate This Recipe
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Servings
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METRIC
INGREDIENTS
1/3 cup olive oil
1/4 cup minced onion
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
3 pounds beef roast
3 pounds kosher salt
1 1/4 cups water
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DIRECTIONS
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.
Preheat oven to 350 degrees F (175 degrees C). Line roasting pan with aluminum foil.
Combine kosher salt and water to form a thick paste. Pat 1 cup paste to 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 paste around meat to seal well. Bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly.) Remove from oven; let stand 10 minutes. Remove and discard salt crust.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on Dec. 17, 2002 by SAHILL
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SAHILL
Dec. 17, 2002
I took the roast out when it was 140 degrees (rare). By the time it sat for 10 min., it was medium rare which is exactly what we wanted. This tastes like roast beef from a nice restaurant. The salt crust does not produce a salty tasting meat. Great recipe!!
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8 users found this review helpful
I took the roast out when it was 140 degrees (rare). By the time it sat for 10 min., it was...
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Reviewed on Dec. 17, 2002 by KEIRA23
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KEIRA23
Dec. 17, 2002
This was a huge hit on Christmas Eve. Everyone raved about how tender and juicy the meat was. This was my first attempt at a roast, so I can vouch for the easiness of the recipe as well.
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7 users found this review helpful
This was a huge hit on Christmas Eve. Everyone raved about how tender and juicy the meat was....
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Reviewed on Dec. 17, 2002 by SASSY74
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SASSY74
Dec. 17, 2002
This is so great!! just make sure you use exactly the amount of water called for or the salt will not work.I made this for Christmas and it was a huge hit.I plan to make it much more because it is so tasty and so easy!!
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5 users found this review helpful
This is so great!! just make sure you use exactly the amount of water called for or the salt...
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Reviewed on Dec. 19, 2002 by K-REN
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K-REN
Dec. 19, 2002
This was wonderful! My husband does not like roast that much, he is more of a pizza man. I served this for the first time at Christmas dinner. Everyone raved. I allowed the roast to marinate for at least 24 hours. So flavorful.
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4 users found this review helpful
This was wonderful! My husband does not like roast that much, he is more of a pizza man. I...
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Reviewed on Jan. 7, 2004 by Paul G
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Paul G
Jan. 7, 2004
This recipe works great. Just be sure to line the pan with foil as indicated (don't use cooking spray) and when drying the roast be gentle and try not to remove the spices. Be sure to show your guests the roast before you put it in and after you take it out - they'll be horrified by all the salt you use and fascinated at the salt crust after the roast is done. The roast itself comes out delicious. Don't buy a cheap roast - this recipe won't make tough meat any more tender (go with a slow cooker reciped if you have a cheap roast sitting around). Oh, and ignore the "sodium" amount in the nutrition info - obviously it's wrong because it figures you'll consume the salt.
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3 users found this review helpful
This recipe works great. Just be sure to line the pan with foil as indicated (don't use...
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Reviewed on Nov. 9, 2005 by Jenny
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Jenny
Nov. 9, 2005
My entire family loves this... I always have to double the recipe as a single serving is not enough.
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2 users found this review helpful
My entire family loves this... I always have to double the recipe as a single serving is not...
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Reviewed on Dec. 30, 2002 by SUZIN
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SUZIN
Dec. 30, 2002
I sure expected this to be alot better based on the previous reviews. Possibly because I couldn't get the salt paste to adhere to the roast even while carefully using the exact amount of water. It kept dropping off the sides. Then the rest of it cracked and fell off during baking, leaving only a "hat" of salt on the top. The marinade was nice and I let mine marinate at least 24 hours. But the roast was about average as far as tenderness and moistness goes. No extraordinary flavor really. Not bad certainly, but I probably wouldn't bother again.
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2 users found this review helpful
I sure expected this to be alot better based on the previous reviews. Possibly because I...
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Reviewed on Nov. 12, 2006 by
MIASMAMA
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MIASMAMA
Nov. 12, 2006
I thought that this was a moist, cool way to cook beef, and I liked the taste it gave. I only gave it 3 stars because I thought that it was very salty - at least the outside of the meat was, where the salt crust was and some particles remained. I love salt, so it worked out well for me, but I noticed that it was too salty for other people. If I made it again, it would only be for me and my salt-worshipping friends!!!!
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0 users found this review helpful
I thought that this was a moist, cool way to cook beef, and I liked the taste it gave. I only...
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