Roast salt has the advantage that no fat is needed for frying. The meat stays juicy and receives no other spices a special flavor. First, preheat the oven to 250 °. Roast beef with paper towels and pat dry. Fat layer with a sharp chef’s knife carve easily, but not cut the flesh underneath. Grease a baking sheet with aluminum foil as extra strong design. Egg whites with the whisk of the hand mixer or food processor Lightly beat until foamy, until the mixture becomes whitish. In a bowl of coarse salt or sea salt mixed with flour. Replace the whisk with a dough hook.
The salt mixture gradually knead in the egg whites, until there is a dry mass – it depends on the size of the eggs. Sprinkle on the aluminum foil slightly thicker bed of salt in the size of the roast. Roast beef with the fat side up, sit on the bed of salt and cover with the remaining salt all around. Lightly press and seal the salt roast firmly with aluminum foil. Salt roast on the middle shelf in the push to 250 ° preheated oven and bake for about 50-60 minutes. Salt roast with aluminum foil set on a cutting board.
Tear off the foil around the crust of salt and possibly hit with a meat mallet. Fry the salt crust with kitchen paper and take free of any still adhering salt. 10 Salt roast about 10 minutes before slicing wrapped in aluminum foil to rest so the juices can distribute the meat and not expire when it is carved. This Cumberland sauce or gravy prepared an extra rich.
¤ 1.2 kg Roast beef
¤ 3 Protein
¤ 1.5 kg coarse-grained
¤ 50 g Flour
6 servings – 385 calories per serving, 20 mins Prep – 90 mins Total