Tired of eating Chicken? Try beef with herb & sea salt crust

Try new recipe with your family this weekend and you will never regret

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For many of us, we eat chicken meals with our families every weekend. Why not try new recipe for this Christmas dinner. After all, variety is the spice of life.


Organic 3-bone forerib of beef (approx 3kg)
250g sea salt
180g plain white flour
1 large egg white
3 tablespoons of freshly ground black pepper
3 tablespoons of chopped fresh thyme
6 cloves of garlic, chopped finely
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon vegetable oil


1) Combine the salt, egg white, pepper, thyme, garlic, and parsley with 240ml water using a food processor fitted with the paddle attachment. Mix on medium speed until blended.

2) On medium-low speed, mix in 120g of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff. Continue to mix for 2 minutes.

3) The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.

4) An hour before you’re ready to roast, take the beef out of the fridge and let it sit at room temperature for 30 minutes.

5) Position a rack in the centre of the oven and heat the oven to 180°C.

6) Heat a large pan on a medium-high heat. Add the oil and put the roast meat side down; sear until deeply browned, which should take about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

7) On a lightly floured surface, roll the dough into a ½cm thick rectangle. Drape the dough over the meat, tucking it in on all sides.

8) Roast until a meat thermometer in the middle of the roast registers 53°C for rare, 57°C for medium rare, or 61°C for medium. This should take 1-¾ to 2- ½ hours.

9) Let it rest for 20 minutes, then remove and discard the crust. After removing the crust, the roast can rest for up to 30 minutes more before carving.

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