Meat in salt in the oven
Description
The meat baked in salt turns out juicy because all the moisture remains inside the hard crust formed by the salt coating. Moreover, the salt crust retains heat, so the meat will continue cooking even after you take it out of the oven. Be sure to use coarse salt, and when you wrap the meat in the salt crust, generously sprinkle more salt on top. After cooking, the crust will harden, and you'll need a good strong knife to break it open and retrieve the meat. Good luck and enjoy!
Instructions
- 1
Step 1
Mix salt with flour, egg whites, and water.
- 2
Step 2
Knead the salt dough. Let it rest for half an hour.
- 3
Step 3
Remove the meat from the films.
- 4
Step 4
Sear the meat in a skillet until a golden crust forms.
- 5
Step 5
Roll out the dough, place the meat on it, add herbs and spices.
- 6
Step 6
Seal the dough well on all sides and place on a baking sheet.
- 7
Step 7
Bake the meat for 30 minutes at 200 degrees, then turn off the oven and let the meat rest for another 30 minutes.
- 8
Step 8
Remove the cooked meat from the dough.