I love eating meat, the best meat is a juicy one and with the salt crust it is just what you get, salt crust is as close as you will get to oven vacuum cooking as it seals the moisture inside the meat while cooking it:
For this recipe you will need:
1. Meat (I used top sirloin): 1000 gr
2. Salt: 2000 gr
3. Spices and pepper: use whichever you like, I used powder garlic and oregano
4. 3 egg whites
5. Red wine: 1 cup
6. Olive oil: just to sear the meat
7. Small potatoes, as many as you want (they are really delicious)
8. Freshly made salad
9. Aluminum foil. (if you don´t want to spend as much time cleaning the salt as I did).
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Sear Your Meat
In a frying pan, pour your olive oil at high heat.
Then sear your meat, taking extra care of not over cooking it, searing all sides.
Step 2: Set Up Your Salt
In a medium bowl, add the salt, condiments, pepper, wine and egg whites.
combine until you get a paste.
Step 3: Salt Bed
On a surface (I chose a pan) make a salt bed of around 1/5 in - 0.5 cm, place your meat on top with the potatoes. cover the meat, leaving no place in contact with the air. Then cover the potatoes and place in an oven for 40 - 45 minutes at 185 degrees Celsius or 365 Fahrenheit for medium rare.
*At the end of the process I figured I should have put aluminum foil covering the pan, the cleaning was hell.
Step 4: Enjoy
Take your meat out of the oven, let it rest for 5 minutes and crack the crust (you may need a hammer XD), take out the meat and scoop any potato. Your meat Will be hot so let it rest for another 5 minutes before serving.
Step 5: Lets Eat
When I was making this dish, some people came over to my house, so I had to improvise, as I had little meat I salt crusted a chicken, using rum instead of wine in this recipe and cooking it for 1 ½ hours. It goes perfect with a basil and red wine vinegar salad
Participated in the
Science of Cooking