Preparation time: 60 minutes
Recipe for: 4 persons
• 1 kg beef roasting joint • large bunch of aromatic herbs (approx. 150 g thyme, marjoram, sage, rosemary and chives in equal amounts, plus a couple of bay leaves) • 2 kg coarse sea salt • oil • salt • pepper
Tie up the meat with kitchen twine so that it holds its shape while cooking. Next, brush the surface of the meat with the oil, whisked with a pinch of salt and pepper. Clean, wash and roughly chop the mixed aromatic herbs (except the bay, which should remain intact) and combine with the coarse salt.
Then spread half the flavoured salt mixture over the bottom of an oven tray. Lay the beef joint and bay leaves on top and cover with the remaining salt mixture, freshly dampened with a little water. Place the tray inside the oven (preheated to 250°) and roast for approx. 35 minutes. (Cooking for this length of time will result in rare meat. If you prefer your meat more well done, leave the meat roasting in the oven for approx. another 10 minutes). Once this time has elapsed, remove the tray from the oven, crack the salt crust, remove the roast beef, slice and serve.