Now that the sun is making itself felt more than ever, the most popular dishes are undoubtedly the fresh, light and practical ones! The winter menu full of elaborate sauces and rich roasts gives way to the summer one: in the "top ten" of my favorite dishes there is certainly the Roast Beef, which we have already cooked together with the aromas. Today I propose another version. of this wonderful dish: the Roast Beef with mustard in a salt crust.
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Identity Card of the Recipe
- 172 KCal Calories per serving
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Ingrediants
- 2 kg of sirloin or round of beef
- 120 g of mustard
- For the covering: 2-2.5 kg of coarse salt
Materials Needed
- High pan
- Chopping board
- Sharp knife
Preparation
Please note
The original recipe for Roast Beef involves the use of sirloin, a particular cut of beef. In this recipe we suggest the use of round meat, which is much leaner than sirloin. Moreover, the silverside is a much cheaper cut of meat than the loin, but just as tasty.- Preheat the oven to 180 ° C.
- Distribute the mustard sauce over the entire surface of the meat, massaging it to flavor the Roast Beef to the fullest.
- Pour a layer of 1-2 cm of coarse salt on a rather high ovenproof dish: gently place the mustard-flavored meat on it, then cover entirely with the coarse salt.
Did you know that
As an alternative to mustard, it is possible to flavor the meat with chopped herbs (eg bay leaf, sage, rosemary, thyme, garlic).
The coarse salt must completely cover the meat: its function is in fact to isolate the Roast Beef from the direct heat of the oven.- Sprinkle a few drops of water on the surface of the salt: in this way, the crust will be harder and easier to remove.
- For cooking times it is recommended to calculate 25 minutes at 180 ° C for the first kilo of meat and 20 minutes for every other kilo. In this case, the Roast Beef weighs 2 kg, so it will take 45 minutes at 180 ° C.
- Remove the pan from the oven. With a knife, break the salt crust and remove the meat, being careful not to burn yourself.
- Arrange the meat on a cutting board and wait about ten minutes.
- Cut the Roast Beef with a knife and serve with oil, lemon and pepper or with balsamic vinegar and parmesan flakes. For those who love very thin Roast Beef, it is advisable instead to wait for the meat to cool and then cut it with the slicer.
Alice's comment - PersonalCooker
Ready dish! Roast beef is best served with a sauce based on lemon juice, oil, salt and pepper or with a drop of balsamic vinegar and a few flakes of parmesan. A real treat for our palate!Nutritional values and Health Comment on the recipe
The Roast Beef in Salt Crust is a dish rich in high biological value proteins, without carbohydrates and with a fair amount of lipid. The fatty acids are mainly unsaturated, even if the saturated ones are still quite high. Cholesterol is present but not excessive and the fibers are almost totally absent. The energy intake of Roast Beef is not the most contained but not even excessive; it can be contextualized in the diet against overweight (in the right portions) and in the various diets for metabolic diseases, paying greater attention to the treatment of hypercholesterolemia.
The average portion of Roast Beef in Salt Crust is about 150-200g (260-345kcal).
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