Roast beef with salt (2)
Instructions
On the bottom of a rather high and narrow saucepan put 1000 g coarse salt, lean piece of roast beef and space around and above the meat you put other 1000 g of salt so that the roast beef is completely covered.
Put the casserole with lid in hot oven (180-200 degrees) for about 3/4 of an hour.
Invert the pan on a large paper and split the crust formed by salt, with a hammer or a they.
With a brush, remove any remaining salt over the meat and serve the hot roast beef or sliced cold.
The salt can be reused.
