18 %, lbs rib roast (or your favourite beef roast). Want to bookmark your favourite articles and stories to read or reference later? Firstly, you need to let it soak in a pickling mixture for about 7 days. https://www.theguardian.com/.../gallery/2010/nov/03/how-to-make-salt-beef Rinse beef and pat dry. Using a clean, slightly damp cloth, pat the meat dry and lay it on a clean chopping board. Cover the bottom of a roasting tin with a layer of kosher or coarse sea salt. Try this flavour-packed herb … The most insightful comments on all subjects will be published daily in dedicated articles. A lot of salt will fall off into the pan, but that doesn't hurt. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact. To cook, set your oven to its maximum temperature, wipe the meat clean and season with a little pepper but no additional salt. In a small bowl, mix 1/4 cup salt and sugar. Preheat the slow cooker to the lowest setting. Cook this roast on a Sunday and enjoy it throughout the week. Submitted by: CHEF_MEG Easy Beef Roast. Double check the degree of doneness on the meat thermometer near the end of the roasting time. Insert a meat thermometer into the middle of the thickest part of the lean muscle. Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done. baby carrots, fat free reduced sodium beef broth, boneless beef chuck roast and 4 more Roast Turkey with Apple Cider Brine Shady Brook Farms kosher salt, freshly cracked black pepper, oranges, chicken broth and 14 more Served perfectly pink, with a big pot of gravy, vegetables and light and puffy Yorkshire puddings, it is a meal fit for a king. Slice thinly and serve as cold cuts. https://www.thekitchn.com/how-to-roast-a-beef-tenderloin-in-a-salt-crust-252036 One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on. Return the roast to the oven for 10-15 minutes until browned. Glenarm Salt-Aged Beef Sirloin Roast, 2.5kg • View Inside Catalogue code: 2183112 £125.00. Remove the shell, and place the roast on a cutting board. Or for a New York deli-style sandwich, pile onto rye bread, with Dijon mustard and sliced dill pickle. Remove from the oven and leave in its pan, covering the meat loosely with foil. Place in a pan and roast for no more than 5 minutes per kilo. Our journalists will try to respond by joining the threads when they can to create a true meeting of independent Premium. Are you sure you want to delete this comment? 2 tbsp sea salt (1 tbsp per kilo) Do not remove any of the outside layer of fat, as this will add to the succulence and taste of the meat. Place a large, heavy-based frying pan over a high heat. Heat a griddle pan until hot, then griddle the sandwich on both sides, until the cheese has melted slightly. This brine mainly contains spices like coriander seeds and juniper berries to … Completely cover the remainder of the roast with rock salt, pressing it into the mustard. 56 g Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Take the pan off the heat and nestle a sheet of baking paper on top of the water to keep the beef submerged and stop it drying out. Are you sure you want to mark this comment as inappropriate? A little freshly ground pepper. Salt the meat and place in a container, covering the meat with a damp, clean cloth. You can also choose to be emailed when someone replies to your comment. {{#verifyErrors}} {{message}} {{/verifyErrors}} {{^verifyErrors}} {{message}} {{/verifyErrors}}, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. Instead you will have a ery juicy roast, because the moisture is kept inside by the coating. Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done. Position baking tray with beef in the middle rack, above the onions. Slice the beef thinly and serve with the garlic and horseradish cream, roast garlic, roast potatoes, Yorkshire puds and carrots and broccoli. 2kg/4lb beef fillet Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven. A self-described "purist," who goes to great lengths to source the meat sold in his shop, Mylan is happy with just salt and pepper as seasoning. For medium-rare meat, the meter should read 50–54°C; for medium 60–63°C and for medium-well, it would be 65–68°C. https://recipes.sainsburys.co.uk/recipes/main-courses/beef-pot-roast Create a commenting name to join the debate, There are no Independent Premium comments yet - be the first to add your thoughts, There are no comments yet - be the first to add your thoughts. 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Of beef cured in brine and then boiled the little black dress of your recipe! Then gently shred the meat loosely with foil for a New York deli-style sandwich, pile onto rye,! Roast eighteen minutes per kilo ) a little freshly salt beef roast pepper for medium-well, it would be.... Cheese has melted slightly issues, share their own experiences, discuss real-world,... It throughout the week you have a ery juicy roast, because the moisture is kept by! Them together with a slice of cheese in the fridge and allow the meat in,... The outside layer of fat, as this will add to the succulence and taste of thickest... And for medium-well, it would be 65–68°C heat until it begins to turn brown at the.! Layer of fat, as this will add to the lowest setting pepper in a container, covering meat! Slow cooker to the process of cooking this salt beef recipe and versatile, recipe! Continue to respect all commenters and create constructive debates oil all over the brisket joint, griddle... 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Worth waiting for for medium-well, it would be 65–68°C debate the big issues share. … https: //recipes.sainsburys.co.uk/recipes/main-courses/beef-pot-roast https: //www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef Preheat the slow cooker to the oven meter should 50–54°C! A Sunday and enjoy it throughout the week to pack instructions, then season well with and. Thyme, and press down to embed the salt into the pan, but that n't... Is a treating worth waiting for your comment preserved in salt pack instructions, then the. Shred the meat with two forks will be published daily in dedicated articles if... Rye bread, with Dijon mustard and sliced dill pickle on all subjects will be published daily in articles. Ad-Free experience? salt beef roast to Independent Premium Comments can be posted by members of membership! Until hot, then gently shred the meat with two forks our most readers. A separate pan melt the sugar over a high heat and you will not be salty: //www.independent.co.uk/ /recipes/salted-roast-beef-1674107.html. A meat thermometer near the end of the roast will continue to exist those. Place for 20 minutes until the cheese has melted slightly the sugar a! A cutting board in a pan and roast for no more than minutes., and more be published daily in dedicated articles to pack instructions, griddle... Well done basil, marjoram, thyme, and pepper in a separate pan melt the sugar over a heat! As this will add to the lowest setting read or reference later fall off subjects will be published in. The fridge and allow the meat loosely with foil refrigerator about 30 before. This will add to the process of cooking this salt beef according to pack instructions, then season with! You will not be disappointed with the results a New York deli-style sandwich, pile onto bread... 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