SALT-PACKED COLD ROAST BEEF WITH BREAD-CRUMB SALSA
When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning. For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish. Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course. This recipe - reproduced verbatim from "Prune," the first cookbook by the New York chef Gabrielle Hamilton - isn't like other recipes. (This makes sense, because Ms. Hamilton isn't like other chefs - self-taught, with a quirky menu that reflects her American childhood, French parentage and global palate.) It reflects the book, which is written more like a kitchen manual for Prune's sous chefs than a cookbook for a home kitchen. The recipe may seem long, but with her helpful detail and entertaining language, cooking becomes a pleasure.
Provided by Julia Moskin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat a large, heavy cast-iron skillet over medium heat for 5 whole minutes and make sure the hood is on. Rub the fillet with 1 tablespoon oil, then sprinkle and coat evenly with black pepper. Brown the meat thoroughly on every side and the cut ends so that you have formed a nice crust universally around the fillet, creating a barrier for the coming salt crust. (This takes 7 to 8 minutes to brown correctly.) Remove the meat from the pan and let cool on a wire rack set in a sheet pan to have a cool and mostly dry piece of meat.
- Mix the salt with the water to form what looks like bright white wet sand. Spread a thin but solid and even layer of salt on the bottom of a 1/4 sheet pan and set the roast on it, then pack the remaining moist salt tidily around the browned meat, forming a solid case resembling a cast on a broken leg. Where there are cracks, redistribute the salt and fix them. This should be a fun and unfussy task. If you need more salt or more water or less water and more salt, mix up whatever mortar you need to get the beef encased.
- Place the salt-crusted beef on its sheet pan into a 250-degree oven and let it cook for 45 minutes. If you weighed it properly at the outset, 45 minutes at 250 degrees is fail-safe. Otherwise, use an insta-read thermometer and go in through a cut end to the direct center, and pull it when it hits 125 degrees inside. Crack the salt crust, dust the granules of clinging salt off with a clean, dry side towel, and set to rest on a tray in your station. Don't refrigerate, but label properly the time and date for Health Department.
- In a small, deep-sided sauté pan, heat the 1 cup of olive oil over medium-high heat. The oil should be just deep enough to submerge the first tip of your index finger. Good olive oil is rarely recommended for frying, so don't ever do this when you go on to work in a real restaurant, but here at Prune, I really prefer the flavor it adds.
- When the oil makes its beautiful, veinous, streaking patterns in the pan, which will move faster as the oil gets hotter, drop in a test piece of crouton. When it sizzles on contact, the oil is ready. Fry the croutons until golden brown, remove with a slotted spoon, and drain in a stack of basket-style coffee filters. Set aside the frying oil to cool. Mix together the tomatoes, scallions, garlic, anchovies, lemon flesh and zest and juice, and the red wine vinegar and toss well.
- Toss in the fried bread croutons and dress with 1/3 cup of the now-cool olive oil left over from frying. Rough up the parsley leaves briefly in your hands just to release the grassy aroma and add to the salsa. Sparingly season with salt and pepper to taste, keeping in mind that the filet will bring its own seasoning to the plate.
- Slice the beef to order, keep portion at 6 ounces. Shingle meat. Drape a good big spoonful of salsa over meat, but let the perfect wall-to-wall pink of the fillet show - don't hide that beauty under carelessly placed salsa. Drizzle with some of the remaining fry oil to finish. Do not season further.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 43 grams, Carbohydrate 28 grams, Fat 61 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 856 milligrams, Sugar 3 grams
BEEF ROASTED IN SALT CRUST
Steps:
- In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. 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. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.
HERBED ROAST BEEF IN SALT CRUST
I make this every year for Christmas eve. I found this in the newspaper in a holiday ad for a local grocery store (I think Fred Meyer).
Provided by Fancy Nance
Categories Roast Beef
Time 30m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
- Line roasting pan with aluminum foil. Combine course kosher salt and the water thoroughly until salt is well moistened. (Do not add more water). Pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Carefully pack remaining salt mixture around meat to encase meat.
- Place roast in a 425 degree oven and roast about 16 - 18 minutes per pound for rare (140 degrees), 20 to 22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). For best results, use a meat thermometer to check internal temperature.
- Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5 to 10 minutes in salt crust.
- To remove roast from salt, you may need to use a hammer. After removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.
- If using an instant-read thermometer (the kind that isn't inserted before roasting), check the estimated cooking time. Take roast out of the oven 10-15 minutes bsefore it should be done. You may have to poke a hole in the salt crust to insert themometer. Continue roasting, if needed, and test temperature again in 5 minutes. Enjoy!
Nutrition Facts : Calories 164.6, Fat 18, SaturatedFat 2.5, Sodium 131973.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 0.2
SLOW-COOKER SALSA ROAST
This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
ROCK SALT ROAST
I'm told this is one of those recipes that looks awful but tastes great. Despite the coating, the beef will not be salty. Instead you will have a ery juicy roast, because the moisture is kept inside by the coating.
Provided by Sackville
Categories Meat
Time 2h20m
Yield 1 roast
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Season the meat with pepper.
- Insert a meat thermometer into the middle of the thickest part of the lean muscle.
- Slather the meat in mustard, until it is entirely covered.
- Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
- Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
- Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
- A lot of salt will fall off into the pan, but that doesn't hurt.
- Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
- After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
- Repair any cracks or holes, using any left over salt and mustard.
- Double check the degree of doneness on the meat thermometer near the end of the roasting time.
- Let stand 15 minutes.
- The roast will be encased in a'shell'.
- Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
- Remove the shell, and place the roast on a cutting board.
- Slice, and serve with horseradish sauce.
- Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
- 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.
SALT-ENCRUSTED RIB ROAST
A rib roast is a big part of our holiday dinner traditions. We love the yellow mustard, but you can use your favorite-Dijon and others are fair game. -Rebecca Wirtzberger, Yuma, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 140° for medium; 145° for medium-well. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving., Remove and discard salt crust. Carve roast into slices.
Nutrition Facts : Calories 320 calories, Fat 18g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 997mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
SALT BEEF ON RYE BREAD WITH MUSTARD SAUCE
This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make
Provided by Good Food team
Categories Buffet, Starter
Time 10m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Cut the rye bread into 18 squares in total. Mix the mustard and mayonnaise and spread a little on each square of rye. Cut the salt beef into 18 pieces and the cornichons in half. Top each rye square with a piece of beef and a cornichon half.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.44 milligram of sodium
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