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Salt Crusted Beef

(1 Votes)
SERVES
8
CHILL TIME
2 Hr
COOK TIME
55 Min
READY IN
2 Hr 55 Min

As our salt crusted eye of the round roast cooks, the salt forms a crust around the beef that keeps it nice and moist. When it's done cooking, we toss the crust and the result is a juicy, flavorful Salt Crusted Beef roast that's cooked to perfection.

What You'll Need:
  • 1/3 cup vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1 beef eye of the round roast (2-1/2 to 3 pounds), trimmed
  • 4 cups kosher (coarse) salt
  • 1 cup water
What To Do:
  1. In a large resealable plastic bag, combine oil, onion, garlic, and pepper; close tightly and shake to mix well. Place roast in bag, seal bag, and coat roast completely with mixture. Marinate 2 hours in refrigerator.
     
  2. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
     
  3. In a medium bowl, combine salt and water; mix well. Place half the salt mixture in center of prepared pan. Place roast over salt mixture then coat with remaining salt mixture, completely coating roast and forming a crust about 1/2 inch thick.
     
  4. Bake 55 minutes for medium doneness, or until desired doneness beyond that. Remove from oven and discard salt crust. Slice and serve.
     

 

Note

A great go-along with this juicy, tender beef has to be a good old-fashioned pile of creamy mashed potatoes.

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Meat was tender and perfertly done. But it was salty. What did I do wrong? Was I to put the remaining marinate over the Roast. I did and the salt did not come off completly. Was this my error?

I cracked the salt with the handle of a butter knife and then peeled it away. Delicious!

My only question is...why doesn't this make the meat taste salty {or DOES it?} AND...would this work on pork as well? Okay, so I had 2 questions! haha

can't wait to try this!

We have been making beef like this for years. Everytime we make it for someone new, they invariably will "freak out" when they see the amount of salt used. I purchase a 3 1/2 to 4 inch thick slab of beef. I then cut slits in the meat about every inch or so. I then stuff the slits with sliced fresh garlic. I use 3 to 4 bulbs of garlic as I do this to both sides. You want your salt just moist enough to hold together. Put half the salt on one side and bake for about 20 minutes. Remove salt and flip meat over and repeat with the salt. This is usually long enough for rare meat. Cook longer for if you like your meat medium. Please note that the cooked salt is extremely hot so place it in a pan or the sink and not directly into a garbage bag as it will melt it.

Steve Raichlen also has a recipe similar to this except he puts salt on a cloth napkin, wets it down, wraps roast in it, and cooks it on lit charcoal turning it after 9 minutes I believe.

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