This impressive roast beef recipe is sure to wow your dinner guests as you bring it to the table, as you have to crack the salt shell to reach the deliciously tender meat inside. Beef is coated in English mustard and liberally covered in rock salt before being cooked for an hour in a hot oven. Try serving with a thick horseradish cream.
2kg beef rolled rib joint
200g English mustard
1.25kg rock salt
Preheat the oven to 230C and line a roasting tin with foil.
Put a thick layer of rock salt on the foil in the roasting tin. Liberally coat the beef with the mustard and press the bottom of the joint onto the salt to embed it into the joint.
Cover the beef joint with the rest of the rock salt, pressing it in to the joint. Some will fall off, but that’s okay.
Bake uncovered for 60 minutes and let the beef stand for 15 minutes.
Crack the salt shell off the beef with the back of a knife and remove it fully before slicing into portions.
Source: Beef Recipe.