Imagine a cooking technique so incredible, it transforms an ordinary roast into a restaurant-worthy delicacy that will have your guests wondering if you've secretly trained in a professional kitchen. Salt baked roasts are the hidden gem of home cooking - a method that locks in moisture, infuses incredible flavor, and creates a dramatic presentation that's sure to impress. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe will elevate your culinary skills and turn an everyday meal into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole roast (beef or pork)
- 2 cups kosher salt
- 1 egg white
- Herbs (rosemary, thyme, etc.)
- Olive oil for drizzling
- Vegetables for roasting (carrots, potatoes, etc.)
Instructions
- Preheat the oven to 425°F (218°C). Remove the roast from refrigerator 1 hour before cooking to allow it to come to room temperature.
- In a large mixing bowl, combine kosher salt with egg white, creating a paste-like consistency that will form a protective salt crust.
- Pat the roast completely dry with paper towels to ensure proper salt crust adherence and better browning.
- Chop fresh herbs like rosemary and thyme, and rub them directly onto the meat's surface, ensuring even distribution.
- Create a bed of roughly chopped vegetables like carrots and potatoes in a large roasting pan, which will absorb meat drippings during cooking.
- Carefully coat the entire roast with the salt-egg white mixture, creating a thick, even layer that will seal in moisture during roasting.
- Place the salt-encrusted roast on top of the prepared vegetables in the roasting pan.
- Drizzle a small amount of olive oil over the vegetables and lightly season with cracked black pepper.
- Roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare beef).
- Remove from oven and let the roast rest for 15-20 minutes before carefully cracking and removing the salt crust.
- Slice the roast against the grain and serve with the roasted vegetables, drizzling any remaining pan juices over the meat.
Tips
- Temperature Matters: Always let your roast come to room temperature before cooking to ensure even cooking.
- Salt Crust Technique: Mix the salt and egg white thoroughly to create a paste-like consistency that will form a perfect protective seal around the meat.
- Moisture is Key: Pat the meat completely dry before applying the salt crust to help it adhere properly and promote better browning.
- Herb Selection: Use fresh herbs for maximum flavor - rosemary and thyme work beautifully, but don't be afraid to experiment with your favorite herbs.
- Vegetable Placement: Creating a bed of vegetables not only adds flavor but also prevents the roast from sticking and catches delicious drippings.
- Resting is Crucial: Allow the roast to rest after cooking to let the juices redistribute, ensuring a tender and juicy result.
- Crust Removal: Use a small hammer or the back of a knife to carefully crack and remove the salt crust without damaging the meat. Pro Tip: Invest in a good meat thermometer to ensure perfect doneness every single time!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
