Good for more thanmst seasoning, salt can be used
to keep foods moist. Roasting in a salt crust seals in
juices— a great trick for inexpensive cuts of meat.
SA LT -C R U ST E D R O A ST B EEF
FO R SA N D W IC H ES
The roast can be served as-is for dinner or
used to build sandwiches for the week. We
loved it sliced thin and piled on a baguette
with mayo, sauteed onions, and greens.
PREP: 30 MIN. ROAST: 1 HR. STAND: 15 MIN.
OVEN: 375°F
1
i-oz. pkg. dried porcini mushrooms
4
cloves garlic
2
tsp. fresh thym e leaves
V i
tsp. freshly ground black pepper
2
Tbsp. olive oil
1
2/2- to 3-lb. eye o f round roast
3
cups all-purpose flour
2
cups kosher salt
3
Tbsp. fresh thym e leaves
o r b le n d e r is ru n n in g s lo w ly a dd o liv e o il
u n til m ix tu re is c o m b in e d a nd b eg ins to
c lin g to g e th e r. R ub m u s h ro o m -g a rlic
m ix tu re o n o u ts id e o f ro a st; set aside.
2
. In la rg e b o w l c o m b in e flo u r, k o s h e r salt,
a nd th e 3 Tbsp. th ym e . S tir in 1 c u p
water
to fo rm a d o u g h . I f d o u g h is to o d r y add
a d d itio n a l w a te r 1 T b sp . a t a tim e (d o u g h
w ill be firm ). O n a lig h tly flo u re d su rfa ce
r o ll d o u g h to tw ic e th e size o f roast. Place
ro a s t o n one side o f d o u g h . F o ld re m a in in g
d o u g h o v e r ro ast. W e t seam s w ith a little
w a te r a nd p in c h to seal (c u t a w a y excess
d o u g h ), m a k in g sure th e re are n o holes.
3
. R oast fo r 1 to P /4 h ours. (135°F fo r rare; to
ch e ck te m p e ra tu re , s tick m e a t th e rm o m -
e te r th ro u g h salt cru st.) R em ove fro m oven
and le t stand 15 m in u te s. R em ove salt cru s t
b y ta p p in g w ith a m e a t m a lle t o r sm all
h am m e r. P u ll c ru s t a w a y and discard. To
serve, slice m e a t th in ly . Serve w a rm o r
c h ille d fo r sandw iches. S tore u p to 3 days in
th e re frig e ra to r. MAKES
8
TO 10 SERVINGS.
EACH SERVING
275 cal, 15 g fat, 56 mg chol,
322 mg sodium, 4 g carbo, 1 g fiber, 30 g pro.
why a salt crust?
/
A salt crust works as
|
an oven within an
( I ■
A'
' oven, so the beef
1 \ L #
J
l
cooks evenly and stays
g f c
T
crusts are made only
that is great for a
“ ''
whole fish that is flat.
A salt-flour crust works best for a roast,
because it can be rolled and shaped around
the meat. To remove, tap with a meat mallet
or small hammer to crack crust.
1
.
P re h e a t o ven to 375°F. L in e a s h a llo w
b a k in g p a n w ith fo il. In a b le n d e r o r fo o d
p ro ce sso r pla ce m u sh ro o m s. B le n d o r
process u n til fin e ly c h o p p e d (m a y ta ke 1 to
2 m in u te s ). A d d g a rlic , th e 2 tsp. th y m e
leaves, a nd b la c k p epper. C o ve r a nd b le n d
o r process to c h o p g a rlic . W h ile p ro ce sso r
146
FEBRUARY
2010 BETTER HOMES AND
GARDENS
