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- user reviews (5)
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1
1 ounce package dried porcini mushrooms
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4
cloves garlic
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2
teaspoons fresh thyme leaves
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1/2
teaspoon freshly ground black pepper
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2
tablespoons olive oil
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1
2 1/2 - 3 pound eye of round roast
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3
cups all-purpose flour
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2
cups kosher salt
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3
tablespoons fresh thyme leaves
1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil. In a blender or food processor place mushrooms. Blend or process until finely chopped (may take 1 to 2 minutes). Add garlic, the 2 tsp. thyme leaves, black pepper. Cover and blend or process to chop garlic. While processor or blender is running slowly add olive oil until mixture is combined and begins to cling together. Rub mushroom-garlic mixture on outside of roast; set aside.
2. In large bowl combine flour, kosher salt, and 3 Tbsp. thyme. Stir in 1 cup water to form a dough. If dough is too dry add additional water 1 Tbsp. at a time (dough will be firm). On a lightly floured surface roll dough to twice the size of roast. Place roast on one side of dough. Fold remaining dough over roast. Wet seams with a little water and pinch to seal (cut away excess dough), making sure there are no holes.
3. Roast for 1 to 1-1/4 hours. (135 degrees F for rare; to check temperature, stick meat thermometer through salt crust.) Remove from oven and let stand 15 minutes. Remove salt crust by tapping with a meat mallet or small hammer. Pull crust away and discard. To serve, slice meat thinly. Serve warm or chilled for sandwiches. Store up to 3 days in the refrigerator. Makes 8 to 10 servings.
- Servings Per Recipe 8,
- Calories 275,
- Protein (gm) 30,
- Carbohydrate (gm) 4,
- Fat, total (gm) 15,
- Cholesterol (mg) 56,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 322,
- Potassium (mg) 532,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I make pie crusts all the time, so this was easy to work with. Here's the problem I had-- I cooked it to 135F. But leaving it in the salt crust for 15 minutes and then cracking it open was a problem. The meat was well done. I'm making caramelized onion, as I type, which will make the sandwiches redeemable. next time I'll cook to 125F, crack open the crust and let it sit. That should work! Overall-- good!
6/13/2010 07:07:35 PM Report AbuseP.S. I stuck a meat thermometer through the crust before I put the roast in the oven and it came out perfectly.
3/29/2010 10:27:39 AM Report AbuseI enjoyed good results with this recipe. I am not sure the porcini and thyme rub added much flavor to the meat although it certainly smelled good while the roast was baking. I enjoyed the beef on sandwiches with cornichons, grainy mustard, pesto, mayo, and arugula, and I also added it to a pasta salad.
3/29/2010 10:24:52 AM Report AbuseExcellent! My family loved this. I tweaked it a bit. I carmelized the onions in balsalmic vinegar, used a herb and garlice cheese spread and added arugula.
2/14/2010 08:19:49 PM Report AbuseI thought this would be a fun recipe to do but it was more work than I care to do for what I got. Who has dried porcini mushrooms around? When I cut into the eye of round the blood started oozing out everywhere, the meat was sort of tough and there was hardly any flavor to it at all. I won't be doing this one again. My leftover beef will be grounded up and made into some beef manhattens with gravy.
2/2/2010 04:03:48 PM Report Abuse