Roast Beef in Salt Dough

The salt dough that envelops the tender roast beef of the main dish allows it to cook in its own juices without fat. It looks pretty when you remove the roast beef from its golden brown wrapper only at the table.

After all, roast beef is cut from the chop of beef and should be well seasoned, i.e. matured in cold storage for at least four weeks. It is worth spending a few marks more for a good roast beef.

Knead together flour and salt with a tiny bit of water to make a dough that is tough to fall off your hands. Rest for 20 min. Meanwhile, preheat oven to 250 °C.

Brush the juice pan of the oven with oil. Roll out dough with a pasta walker. Season roast beef with pepper, rub with crushed garlic, thyme and rosemary on the dough form, place the meat on top. Close dough ends over roast, press well together, place dough packet on juice pan. Prick pastry top a few times with a fork to allow steam to escape well.

Cook in oven for 40 min. Turn heat down to 180 °C and cook for another 10 min.

Take the roast beef out of the oven and let it rest for a few minutes so that the juices are well distributed. Open salt crust, lift out roast beef and cut into slices. Place on a preheated serving dish form.

Of course, you can also use cauliflower, which belongs to the same family as broccoli.

Wine recommendation (by Nikos Tavridis)

A good red wine is appropriate here. Because of

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