The salt-baked roast is a recipe very simple to prepare, and it does not need long time to cook. It is the classic recipe in salt crust, and does not need other seasoning. A low-fat recipe, to be accompanied with baked potatoes or other side dishes. The meat will be cooked without losing its internal liquids, but remember to slightly reduce the cooking time if the quantity of meat is also reduced. This dish is pair by a spicy and balsamic red wine.
Instructions
- Take a baking tray immediately, and pour a little water on the bottom. Lay on a sheet of baking paper (1). Thanks to the water, the paper will stick and not move, letting you to work quietly. The water will evaporate during baking without affecting the taste. Take some rock salt and place a layer in the center of the tray (2). Place the beef on top of it (3).
- Cover completely with the rest of the coarse salt (4). Peel the potatoes (5) and cut them into slices (6) of about half a centimeter thick.
- Then cut the slices into cubes (7) of about half a centimeter, and put in a bowl (8). Add some salt (9).
- Add the dried rosemary (10) and sprinkle with freshly ground black pepper (11). Finally pour over three or four tablespoons of extra virgin olive oil (12).
- Mix well (13). Take a baking casserole and add the clove of garlic (14) with the peel. Put the potatoes in the casserole (15).
- Now bake the meat (16) in a preheated oven at 200° C for about 45 minutes. After ten minutes, bake the potatoes (17) for about 40 minutes (18).
- Once cooked, take out the meat (19). Break the salt crust with the knife (20) and release the meat to place it on the cutting board. Cut it (21) into thin slices.
- Serve the slices of meat on a plate (22) and pour a little extra virgin olive oil over it (23). Then surround with the potatoes (24) and serve immediately on the table.
Recipe Notes
